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Tuesday, June 14th, 2016


Travis Strickland Cooks

The executive chef of Baltaire is in the backyard grilling up some spot prawns with bagna cauda. He finds his spot prawns in Santa Barbara, but tells viewers that you can find prawns at a seafood market. He recommends grilling the prawns for 90 seconds on each side. Instead of adding salt to the dish, Travis adds anchovies to the dish for extra flavor.

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