Category Archives: Seafood

Roasted Shrimp Salad

35465311_1701627826553028_3034784682597154816_o (1)

Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Squid Ink Tonnarelli with Clams

zcamera-20171027_191449.jpg

Squid ink or cuttlefish ink, is that one special ingredient that gives homemade pasta a mild briny taste of sea without being too “fishy”.  Squid ink tonnarelli paired with fresh clams and the sweetness of the skillet fried shishito  chili peppers dressed in a light cream, makes for a tantalizing dish with a dramatic presentation that will surely impress your dinner guest.

Serves 4

Ingredients:
10 to 15 fresh shishito peppers
1 teaspoon olive oil
Kosher salt, to taste
A squeeze of lemon juice
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1/2 cup chopped fresh Italian parsley
1/2 teaspoon crushed red pepper
6 tablespoons dry white wine
1/2 cup heavy cream
3 dozen little neck clams, scrubbed
1 pound squid ink tonnarelli (click here for the recipe)
Freshly ground black pepper, to taste

Directions:

For the Peppers:
Heat the olive oil over medium high heat in a large cast iron skillet until oil is shimmering. Add the peppers and cook them, tossing and turning them frequently until they blister, 10 to 15 minutes. When done, remove them from the skillet toss them with sea salt and add a squeeze of fresh lemon. Slice and set aside to cool.

For the Sauce:
In a Dutch oven, heat the oil over medium low heat. Add the garlic, parsley and crushed red pepper and cook until the garlic is golden, 1 minute. Add the wine, cream, salt, white pepper and bring to a boil over moderately high heat. Add the clams, cover and cook for 5 to 8 minutes; as the clams open, transfer them to a covered bowl and set aside. Continue to simmer until the sauce is reduced to a thin consistency, 8 to 10 minutes.

For the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain reserving 3/4 cup of the cooking water. Add the pasta to the Dutch oven. Stir in the cooking water over low heat, tossing until the pasta is al dente, 1 minute. Season with salt and pepper to taste. Add the clams and shishito peppers to the pasta, garnish with parsley and serve.

Cook’s Notes:
Squid ink can be purchased on-line at various gourmet specialty shops such as La Tienda.

If time is of the essence or it making your own pasta is just too intimidating, you can also use store bought squid ink pasta that can be found in most local grocery stores and supermarkets. Several handmade dried varieties of squid ink pasta can also be purchasedfrom on-line stores to make for a quick and easy meal in no time.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

 

Protected by Copyscape

Brodetto

brodetto2.jpg

This fisherman stew was inspired  by the local cuisine found along the coastal city of Ancona, Italy. This rustic dish simmers the seafood in a garlicky tomato sauce and  is served with a crusty bread. Many Italian coastal towns have their own version of this dish, which often features the catch of day. Brodetta was original conceived by fisherman to use up the smaller fish that they did not sell at the market that day.  While brodetto is similar to the  classic French  fish  stew, bouillabaisse, traditional  Italian recipes call for 13 fish as in recognizing Jesus and his 12 apostles in attendance of the Last Supper. The stew can be made with any type of fish, shellfish, including mussels and clams and either with octopus or calamari (squid). The key to making this particular recipe is to cook the shellfish and fish in stages. If you are shopping at your local markets and cannot find the listed seafood in this recipe, always choose sustainable varieties that are in season.

Serve 6

Ingredients:
6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided
1 cup finely chopped onion
1/2 cup dry white wine
One 32-ounces jar tomato sauce
2 tablespoons white wine vinegar
1 pound mussels, scrubbed
12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined
2 teaspoons kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley

Directions:
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

20180217_120831_HDR

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Crab Mac ‘N Cheese

30127063_1632233653492446_552721148824083313_n

Wow!

I cannot believe it.  This is my 500th Post on this Blog and I cannot think of a better way to celebrate with my favorite comfort food.

I absolutely love Macaroni and Cheese and this is a very special dish meant for any occasion. The homemade bechamel sauce compliments the sweet jumbo lump crab meat perfectly. Serve it as a side dish or as an entree it’s a fantastic and budget friendly way to serve crab meat to a crowd with style.

Serves 6

Ingredients
1 1/2 pounds conchigliette pasta*
1/4 cup butter
1 shallot, finely diced
3 cloves garlic,finely minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded white Cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1 pound jumbo lump crab meat, picked over
Chopped fresh parsley or crushed dried parsley, for garnish

Directions:
Preheat oven to 375ºF. In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened,for 3 minutes. Add flour and whisk until combined and golden, for about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.

Stir in 1/2 white cheddar, the mozzarella and Asiago until slightly melted, then remove from heat.

Add the bechamel sauce and crab meat to pot with cooked pasta and gently stir with a wooden spoon until completely combined.

Sprinkle with remaining 1/2 cup cheddar and 1/4 cup Parmesan and bake until bubbly, for 20 minutes.

Garnish the dish with parsley and serve immediately.

*Cooks Notes:
Conchiglie [koŋˈkiʎʎe], is a type of pasta in which the name is derived from the Italian word “conchiglia” .Commonly known as “shells” or “seashells” , this pasta is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Protected by Copyscape

Chilled English Pea Soup with Crab and Meyer Lemon

Chilled English Pea Soup with Crab and Meyer Lemon

Photo Credit: Eric Wolfinger, Food and Wine Magazine, 2018

 

By SARAH HELLER
Food and Wine Magzine
April 2018

This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. Chef Sarah Heller of Napa’s Radish Leaf Cuisine folds sweet Dungeness crab with Meyer lemon, crème fraîche, and a host of delicate spring herbs before mounding atop each serving of the soup. Any lump crab meat or cooked, chilled shrimp would also work.

Serves 6

Ingredients:
2 tablespoons olive oil, plus more for garnish
1 small sweet onion, diced
2 small celery stalks, diced
1 garlic clove, smashed
2 teaspoons kosher salt, divided
3 cups whole milk, divided
5 cups fresh English peas, shelled
2 bunches watercress (about 4 ounces), rinsed
1 teaspoon ground white pepper
1/4 cup crème fraîche
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh dil
1 tablespoon chopped fresh tarragon
1 teaspoon Meyer lemon zest
3 tablespoons fresh Meyer lemon juice, divide
1/2 pound cooked Dungeness or other lump crabmeat
Pea tendrils and freshly ground black pepper, for garnish (optional)

Directions:
Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.

Stir remaining 1 tablespoon lemon juice into soup. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. Garnish with chives, pea tendrils, and black pepper, if desired.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Protected by Copyscape

Seared Scallops with Bacon in Garlic Lemon Butter Chardonnay Sauce

24067848_1508139355901877_7115317941914345220_n.jpg

Serves 4

Ingredients:
5 strips bacon
1 pound scallops
Kosher salt, to taste
Ground black pepper to taste
2 tablespoon olive oil
1 clove garlic, minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Chardonnay or any type of white wine
2 tablespoons unsalted butter, softened but not melted
Fresh parsley, chopped, for garnish
Fresh chives, snipped, for garnish

Directions:
Heat a large cast iron skillet to medium high. add the bacon and cook until golden brown. Remove the bacon and drain on paper towels. All is to cook before crumbling into bits. Set aside.

Pat dry scallops with paper towels. Season with a pinch of salt and pepper. set aside.

Pour of the bacon fat and wipe the skillet clean with paper towels. Heat the skillet to medium high. Add of olive oil and heat until the oil is shimmering. Add the garlic. Add the scallop and sear on high heat, about 3 minutes on each side. Remove the scallops from the skillet and drain on paper towels.

To the skillet, add the lemon juice and the Chardonnay (or other white wine) Scrape the bottom of the skillet to release the fond.

Remove the skillet briefly from the heat and add the butter to the lemon Chardonnay sauce, and stir, to create a creamy sauce. Add the crumbled bacon bits and scallops back to the skillet.

To serve, ladle a small amount of the lemon sauce onto a plate add 2 to 3 scallops to the plate and garnish with chopped parsley and snipped chives.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Lobster Fettuccine

23621728_1501603513222128_1012257993606869455_n (2).jpg

 

There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Pappardelle and Tagliatelle with Shrimp, Bell Peppers, Asparagus and Basil

21761793_1446859072029906_4358445274704741150_n.jpg

Normally, I would make this dish with fettuccine, but looking in the pantry, there was none to be had. However, using up all the odds and ends of pappardelle and tagliatelle to make a full serving for four, there was enough of these two types of pasta to make this dish. Also note that red and yellow bell peppers aren’t just a colorful addition to a meal. They have a milder taste than their green counterparts, making them instantly more appealing to kids—and adults alike. A little asparagus and basil added just enough touch of green to the pasta. Serve this pasta dish the next time you’re in the mood for seafood.

Serves 4

Ingredients:
½  pound  fettuccine (or whatever pasta you have on hand)
¼ cup extra virgin olive oil
2 small red bell peppers, cut into ¼ inch strips
2 small yellow bell peppers, cut into ¼ inch strips
1 bunch of think stalk asparagus, cut in 1 inch pieces on the diagonal
1 small onion, finely diced
2 cloves garlic, minced
1 ¼ pound medium shrimp, shelled, deveined, butterflied
¼ teaspoon dried crushed red pepper flakes
½ cup chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Bring water to a boil in a large pot and add a pinch of salt. Add pasta and stir with tongs to prevent the pasta from sticking.Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right Pasta cooked properly should be al dente (to the tooth)—just a little chewy.

Drain cooked pasta well in a colander. Set aside.

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers and asparagus. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the vegetables.

Add the onion, garlic and shrimp to the saute pan. Cook and stir for 3 – 4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done).

Add the red pepper flakes.Add the pasta to the saute pan with the peppers and shrimp.Cook and stir for 1 minute to heat through and incorporate the flavors. Add the basil and serve hot immediately.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Sesame Crusted Mahi Mahi

soba.jpg

This recipe takes on an Asian flair with a coating of sesame seeds and furikake on the tuna and a dressed salad of  soba noodles with bell peppers and green garden vegetables tossed in a yuzu and soy sauce vinaigrette.

Serves 4

Ingredients:

Mahi Mahi:
Four 8-ounce Mahi Mahi Tuna steaks
2 egg whites
1 cup white sesame seeds
1 cup black sesame seeds
1/4 cup furikake dry Japanese rice seasoning
Salt, to taste
Ground black pepper, to taste
Olive oil

Yuzu Soy Vinaigrette:
2 tablespoons Yuzu juice
1 tablespoon sesame oil
2 tablespoons light soy sauce
1/4 cup olive oil
1 tablespoon toasted sesame seeds

Soba Noodles:
2 tablespoons olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup sake
2 tablespoons ginger, grated
1/4 cup Yuzu juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 lime, zested and juiced
1 teaspoon chili oil
1 pound soda noodles
4 shiso leaves , julienned
1/4 cup cilantro leaves, picked
1/2 cup mint leaves, torn
3 scallions, thinly cut on the bias

Vegetable Garnish:
1/4 bunch thin asparagus
1 cup sugar snap peas
1 cup snow peas
1 cup English peas, in pod
Salt, taste
Dash Chili Oil
Squirt lemon juice
2 scallions, cut thinly on the bias

Directions:
For the Crusted Tuna:
In a shallow bowl, mix white and black sesame seeds and  the furikake in a shallow pan. Season with salt and pepper. Brush the tuna with egg white on all sides. Dip the tuna in the sesame mixture on all sides, pressing the seed coating into the fish.

Heat oil in a cast iron skill over medium high heat.

Add in the tuna gently and cook for approximately 30 seconds on each side. Use a spoon to baste the tuna with the hot oil to cook it evenly on each side.

Gently remove the tuna from the skillet and it let rest. Slice the tuna and set aside.

For the Yuzu Vinaigrette and Noodles:
In a small bowl, which together the yuzu, sesame oil, olive oil, soy sauce and sesame seeds. Season with salt and pepper to taste. Set aside.

For the noodles, bring water to a boil in a large saucepan. Add the soba noodles and cook for three minutes.

Using a clean paper towel, wipe the large cast iron skillet used to cook the fish. Return the skillet to the stove and heat oil until shimmering add the bell peppers and season with salt and pepper, cooking until softened, Add the ginger. Add sake and flambe. Stir mixture until a syrup like consistency is reached.

Add in yuzu, rice vinegar, sesame oil and soy sauce. Reduce the mixture until thickened. Finish with lime zest, lime juice and chili oil.

Drain noodles and add them to a large bowl. Toss noodles with the Yuzu vinaigrette.

For the Vegetable Garnish:
In a medium saucepan, add water and a pinch of salt Bring the salted water to a boil. Add the asparagus, peas and blanch them in the boiling water for 30 seconds. Immediately remove the vegetables and shock them in a bowl of cold ice water to stop the cooking process. Remove vegetables from the ice water bath and dry with clean paper towels. Cut the asparagus on a bias, cut the snow peas on a bias, cut the sugar snap peas and the English peas lengthwise. Toss the vegetables with a bit of chili oil, lemon juice and salt to taste.

To serve, add the noodles to the center of the plate. Arrange the sliced tuna over the noodles. Scatter the vegetable garnish randomly over the tuna and noodles. Add a touch of cilantro and mint leaves, if desired.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

The Ultimate Salmon Burger

Where’s the Beef?

Who needs it, when you can use salmon as a protein for your backyard cookouts.

This ultimate salmon burger is easy to make, and we are still perfecting the recipe, to adjust for using fresh salmon or canned salmon.
salmon burger-otm@tk

But in the meantime, just look at the creation of the salmon burger we built…. a thick, juicy salmon patty sits on a bun toasted with garlic butter and topped with crispy bacon, fresh arugula, tomato, avocado and a tasty, creamy dill tarter sauce.

No, it does not get any better than this!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape