My mother and I spend a great deal of time planning our holiday meals. Christmas Eve is always a big seafood extravaganza, our own version of the Italian “Feast of the Seven Fishes” and though much of the menu stays the same, we’re open to new ideas. Throughout the year we keep an eye out for something that might work into the menu. If something piques our interest, we’ll make a little mental note and have lengthy discussions. Oysters on the half shell, steamed clams and king crab legs with lots of lemon and garlic butter are fixed, no question. But we’ve also tried shrimp cocktail, steamed mussels, BBQ shrimp, a horrendously failed attempt at grilled calamari, stuffed mussels and a cold seafood salad at one time or another. While all were good, except that calamari which I refused to serve, neither of us was in love with any of them. So I was on the lookout.
STRESSCAKE 