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Tue, Sep 4, 2012

9/4/2012

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Picture
Picture
Sautéed shrimp, clams, and bay scallops in a sherry sauce. Tossed with angel hair pasta, garlic, onion and red jalapeño. Garnished with roasted Brussels sprouts and Parmesan cheese.
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    Author
    Chef Caleb Roberts

    I’m a food and hunting enthusiast who was trained and graduated in 2003 from Le Cordon Bleu in Austin, TX.

    My new passion is about creating fresh dishes in the
    kitchen. I strive to develop new healthy techniques.  A recent goal of mine is to focus on using organic food sources and incorporating at least one Super food in many of my dishes. What is the point in eating fruits and vegetables that are loaded with pesticides? Nature is my pantry, and that is why I am also passionate about  learning various hunting techniques. I want to share my knowledge and educate
    these lost arts. Every season brings new game and vegetables. You will be seeing
    my artistic twist on traditional and fusion dishes. 

    So, let’s cook, eat what is fresh and go on this adventure together. 
        
    Now keep following me and I 
    guarantee that you will not be disappointed.

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