Seafood

Garlic Shrimp

April 7, 2011

Garlic Shrimp

This dish is super easy to make and everyone will love it!

INGREDIENTS

5 Tablespoons Olive Oil

5 Minced Garlic Cloves

1/8 Teaspoon Red Pepper Flakes

1/3 Cup Decent Quality White Wine

1 Pound Shelled & Deveined Shrimp

½ Teaspoon Sea Salt

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Butter

Chopped Parsley To Garnish

Prepare the shrimp by shelling and deveining.  Heat the olive oil in a large skillet over medium heat.  Add the garlic to the skillet.  Cook for a 1 minute and add the pepper flakes.  Increase the heat to medium high.  Add the wine and let it cook for 1 minute.  Now add the shrimp and season with salt.  Cook the shrimp for 2 minutes and add the lemon juice and butter.  Cook for another minute.  Remove and serve garnished with fresh chopped parsley.  Serves 8

Salmon Tetrazzini

March 30, 2011

Salmon Tetrazzini

INGREDIENTS

½ Pound Spaghetti

15 Ounces Cooked Salmon

12 Ounces Cream

½ Cup White Wine

1 Minced Garlic Clove

¼ Teaspoon Ground Black Pepper

1/8 Teaspoon Salt

¼ Cup Italian Breadcrumbs

½ Cup Grated Parmesan Cheese

Cook the spaghetti and drain (do NOT overcook).  Coat a 9×13 inch baking dish with olive oil.  Place the spaghetti in the baking dish so that it is spread along the bottom.  Preheat the oven to 375° F.  Remove any skin and bones from the salmon.  Place salmon in a medium sauce pan and add the cream and wine along with garlic, black pepper and ¼ cup Parmesan cheese.  Cook over medium heat until everything is blended and the cheese has melted and the mixture begins to boil.  Pour the mixture evenly over the noodles.  Mix the bread crumbs with the remaining Parmesan cheese and sprinkle over the top.  Bake for 25 minutes or until the top is crisp and browned around the edges.  Remove from oven and serve hot.  Serves 4

Victoria’s Crab Cakes

March 24, 2011

Victoria’s Crab Cakes

INGREDIENTS

1 Pound Lump Crabmeat

½ Stick Unsalted Butter (Divided – 1 Tablespoon & 3 Tablespoon)

½ Cup Chopped Shallots

1 Teaspoon Sea Salt

2 Large Eggs

1 ½ Teaspoons Worcestershire Sauce

1 Teaspoon Paprika

½ Teaspoon Freshly Ground Black Pepper

2 Teaspoon Tartar Sauce

1 Teaspoon Lemon Zest

¼ Teaspoon Tabasco Sauce

2 Tablespoon Chopped Fresh Parsley

2 Cup Cubed White Bread (About 4 Slices)

2/3 Cup Bread Crumbs

Pick through crab to remove any bits of shell.  Try not to break up the lumps of crabmeat as you pick through.  Heat 1 tablespoon of butter in a small skillet over medium-high heat.  Add the shallots and a half of teaspoon of salt.  Cook until the shallots are translucent (about 2 minutes).  Do not brown.  Let the shallots cool.  Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley and the cooked shallots.  Gently fold in the crabmeat and bread cubes, taking care to not break up the lumps of crab meat.  The mixture will be very wet.  Using your hands, take a scoop of the crab mixture and gently form into a patty form about 2 ¼ inches across and ¾ inches thick.  Continue until you’ve made 12 crab cake patties.  Line a rimmed tray and a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs.  Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs.  Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour. 

Heat the remaining 3 tablespoons of butter in a large skillet on medium-high heat.  The butter will melt and foam up.  When the foam subsides, working in batches, place the crab cakes in the pan.  Make sure not to crowd the pan.  Cook until golden brown – for about 3 minutes on each side. 

Remove from skillet and serve.  Makes about 12 crab cakes

Baja Fish Tacos

March 20, 2011

INGREDIENTS

2 Limes

4 Cups Shredded Green or Purple Cabbage

½ Cup Sour Cream

1 Tablespoon Olive Oil

1 ¼ Pounds Tilapia Fillets

¼ Teaspoon Ground Chipotle Chile

¼ Teaspoon Smoked Paprika

¼ Teaspoon Salt 8 Corn Tortillas

1 Cup Salsa

Avocado Slices (Optional)

Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice.  Set aside.  In a large bowl, combine cabbage and lime juice.  Set aside.  In a small bowl, stir lime peel and smoked paprika into sour cream and set aside.  In a large skillet heat oil on medium-high until hot.  On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides.  Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once.  Meanwhile, warm the tortillas.  To serve cut fillets into 8 pieces.  Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa.  Top with avocado slices if you wish.  Serves 4

Warm Crab Dip

March 15, 2011

Warm Crab Dip

INGREDIENTS

1 ¾ Cups Cream Cheese

1 Cup Sour Cream

4 Tablespoons Mayonnaise

2 Tablespoons Lemon Juice

2 Teaspoon Dijon Mustard

2 Teaspoon Worcestershire Sauce

1 Pound & 2 Ounces Fresh Cooked Crabmeat

1 Cut In Half Garlic Clove

Butter For Greasing

Salt & Pepper

Fresh Dill For Garnish

Crackers Or French Bread To Serve

 

Combine cream cheese, cheddar cheese, sour cream, mayonnaise, lemon juice, mustard and Worcestershire sauce.  Add the crabmeat, salt & pepper and gently stir together.  Taste and add extra Worcestershire sauce if needed.  Cover and let chill for up to 24 hours. 

 

When you are ready to heat the dip, remove it from the refrigerator and let it come to room temperature.  Meanwhile, preheat the oven to 350° F.  Rub the cut sides of the garlic cloves over the base and sides of an oven proof dish suitable for serving  from.  Then lightly grease and spoon the crab mixture into the dish and smooth the surface.  Heat the dip through in the oven for 15 minutes. 

The dip is best kept warm when served, traditionally by using a chafing dish heated by a candle.  Either spoon the dip into such a dish, sprinkle with dill and set over the heat source or set the dip in its ovenproof dish over a fondue burner and garnish with dill.  Serve with crackers or French bread pieces.  Serves 8 to 12

New England Clam Chowder

February 26, 2011

New England Clam Chowder

In the 16th and 17th centuries, fish chowder was enjoyed by the French as well as by the Native Americans.  In America, by 1751, recipes for fish chowder began to appear in newspapers.  Many were prepared by “layering chowder ingredients.”  Each ingredient was placed in a pot in a layer of uniform thickness, then slowly cooked.  By the mid-18th century, chowder was a mainstay throughout the Northeast.  Clams and other shellfish were added to chowders largely because of their great availability, as all one had to do along the shore was to dig them up.  When the 1896 edition of the Boston Cooking School Cookbook contained three recipes for chowder, it was clear that chowder was here to stay.

INGREDIENTS

2 Tablespoons Butter

1 ½ Cups Chicken Stock or Vegetable Stock

4 Pounds Scrubbed Litleneck Clams (About 1 ½ Dozen Large Clams)

3 Slices Chopped Bacon

1 Finely Chopped Medium Onion

1 Tablespoon Unbleached Flour

¼ Teaspoon Fresh Ground Pepper

1 Pound Peeled & Chopped Potatoes (About 3 Medium Potatoes)

2 Cups Half & Half

1 Cup Milk

¾ Teaspoon Salt

In a medium saucepan, heat water to boiling over high heat.  Add clams and heat to boiling.  Reduce heat slightly.  Cover and simmer for 5 to 10 minutes until clams open up.  Transfer clams to a bowl as they open.  THROW away any clams that have not opened.  When the clams are cool enough to handle, remove them from their shells and coarsely chop.  Throw away the shells.  Strain clam broth through a sieve lined with paper towels into a measuring cup.  If necessary add enough water to equal 2 cups. 

In a medium stockpot cook bacon over medium high heat until lightly browned.  Remove bacon to paper towels.  Add onion to bacon drippings and cook until tender – stirring occasionally.  Stir in flour, pepper and salt until blended and cook for about a minute.  Gradually stir in the clam broth until smooth.  Add potatoes and heat to a boil.  Reduce heat, cover and simmer until potatoes are tender (for about 20 minutes).  Stir in half & half, butter, milk, bacon and chopped clams.  Heat through, but do not boil.  Serves 6

Mediterranean Tuna Pasta Bake

January 3, 2011

Mediterranean Tuna Pasta Bake

INGREDIENTS

1 Tablespoon Olive Oil

5 Minced Garlic Cloves

1 Large Chopped Onion

1 Diced Red Pepper

1 Diced Green Pepper

2 Teaspoons Red Pepper Flakes

2 Cans Italian Tuna Packed In Olive Oil (Drained)

6 Ounces Cooked Pasta of Your Choice

1 Pound Grated Parmesan Cheese

Black Olives (optional)

Preheat oven to 350º F.  Heat oil in skillet and sauté garlic until golden.  Add onion and continue to cook, stirring, until transparent (for about 2 minutes on medium high heat).  Add the red and green peppers and stir for about 4 minutes.  Add red pepper flakes.   Toss with tuna, pasta and parmesan cheese.  Pour into a greased baking dish and bake, covered, for about 45 minutes.  Great with a green salad.  Serves 6

Shrimp Soup or Tom Yum Soup

December 24, 2010

Tom Yum Soup

INGREDIENTS

4 Cups Water

1 Cup Shrimp

5 Mushrooms

2 Limes

1 Lemon Grass                                                                                

3 Kaffir Lime Leaves                         

2 Tablespoons Fish Sauce          

6 Sprigs Cilantro

3 Tablespoons Chili Peppers

Boil the water in a 2 quart pot.  Peel and de-vein shrimp and set them aside.  Cut lemon grass into pieces that are 6 inches long.  Use the back of your knife to pound the lemon grass – just to bruise it to release the flavor.  If you want, you can tie the lemon grass into a knot to make it easier to manage.  Drop the lemon grass in the water and let boil for about 5 minutes.  Next, put the fish sauce and juice of the lime into the bottom of the serving bowl(s) that you will serve the soup in.  Crush the chili peppers and add to the bowl.  Now remove the stems from the kaffir lime leaves and add the leafy part to the pot.  Clean and half the mushroom and add them to the pot.  Add the shrimp and turn off the heat.  The shrimp tends to get tough very quickly and will cook even when sitting in warm broth.  Scoop the shrimp and liquid into the serving bowl(s) immediately.  As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice.  Sprinkle with cilantro and serve.  Serves 2

Linguine With Clam Sauce

December 23, 2010

Linguine With Clam Sauce

INGREDIENTS

8 Ounces of Linguine

3 Tablespoons Butter

1 Tablespoon Flour

10 Ounce Can Clam Juice

1 Tablespoon Dried Parsley

1 Teaspoon Thyme

12 Ounces Minced Clams

Prepare pasta according to directions.  Melt butter in a saucepan.  Add the flour and mix.  Next add the clam juice and stir until smooth.  Add the parsley, thyme and cook over low heat for 5 minutes.  Add the clam to the mixture and cook another 5 minutes.  Serve over pasta.  Serves 4

Bacon Wrapped Scallops

December 22, 2010

Bacon Wrapped Scallops

 

INGREDIENTS

12 Large Scallops

12 Pieces of Bacon

Garlic Powder

Teriyaki Sauce (optional)

Cayenne Pepper

Olive Oil

Cut large scallops in half and wrap each scallop in half of a strip of bacon.  Secure bacon with a wooden toothpick. If you use smaller scallops then leave them whole.  Brush each with olive oil and (optional) drizzle with teriyaki sauce on both sides.  Lightly dust with garlic powder and a pinch of cayenne pepper. 

Place in a baking dish and bake at 425° F, turning once for 20 to 30 minutes or until done.  Serve with sweet & sour dipping sauce.

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