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Sunday, June 30, 2013

Stuffed Salmon Fillets in Parchment with Spinach





















2 tablespoons butter, softened

2 15-by-15-inch squares parchment paper
4 cups cleaned fresh spinach
Salt and pepper
2 portions Kirkland
Signature stuffed salmon entrée
Chopped fresh parsley

Preheat oven to 400°F. Spread butter on half of each sheet of parchment paper.
Place 2 cups of spinach over each buttered half of parchment paper.  Sprinkle with salt and pepper to taste.
Place salmon on the spinach. Sprinkle with parsley.
Fold the parchment paper over the filling, folding and crimping the edges tightly to seal and enclose completely.
Place on a baking sheet and bake for 25 minutes. Set the packets on plates and serve.

Makes 2 servings.

Chips and Fish

For the fries:

1 gallon safflower oil
4 large Russet potatoes
Kosher salt
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into
1-ounce strips
Cornstarch, for dredging

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on.  Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.

Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil.  Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees.  Re-immerse fries and cook until crisp and golden brown,  about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Quick Cape Breton Chowder

1 lb Cod fillets; frozen *

1 tb Butter
1/2 c Onion; finely chopped
10 oz Cream of celery soup
14 oz Clam chowder
1 c Milk
1/2 c Water
Parsley; chopped

Partially thaw fish.  Cut in 1 inch (2 cm) pieces. Saute onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily. Sprinkle with parsley.

* or Boston bluefish, haddock, turbot

Red Lobster's Clam Chowder

1 qt. clam juice

1 cup nonfat dry milk powder
2/3 cup all-purpose flour
14 oz. chicken broth
2 stalks celery - chopped fine
1 Tbsp. minced dry onion
10 oz. can clams - drained
1 pinch parsley flakes
2 baked potatoes - peeled, crumbled
salt and pepper - to taste
In blender, puree clam juice, milk powder, and flour. Pour into 2-1/2 quart saucepan and stir in chicken broth. Cook, stirring constantly, over medium-high heat until thick and smooth. Reduce heat to low.  Stir in celery, onion, clams, parsley, potatoes.  Simmer for 45 - 60 minutes.  Season with salt and pepper.

SHRIMP AND CRAB CASSEROLE

2 cups water

1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.  Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish.  Mix well.  Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Saturday, June 29, 2013

Crispy Skin Salmon Fillets













Ingredients

4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
2 whole Lemons
Salt and freshly ground black pepper
Step 1
Heat your grill to high.

Step 2
Brush the fish on both sides with oil and season with a little salt and lots of fresh pepper. Grill the salmon skin  side down until the skin is lightly charred and crisp, 4 to 5 minutes.

Step 3
Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through but not dry or falling apart, about 1 minute depending on the thickness of fillets.

Step 4
Remove salmon and serve skin side up on a bed of salad greens. Squeeze lemon over top and add more fresh pepper to taste. Serves 4

Arctic Char Tartare

Cook Like A Chef


6 oz Arctic Char filet
1 tsp extra virgin olive oil
1/2 tsp finely grated lime zest
1/4 tsp lime juice
1/2 tsp finely minced chives
1/3 tsp sea salt
freshly ground black pepper
1 pinch cayenne
2 x radicchio leaves
2 bunches mache


Directions:

Arctic Char Tartare

Clean the arctic char fillets and remove any dark blood lines down the  center of the fillets. Remove any pin bones. Coarsely dice the Arctic Char  using a very sharp, clean knife.

Put the fish in a mixing bowl and add the lime zest and juice.  Add the chopped chives, sea salt , pepper, cayenne, and olive oil to the diced Arctic Char. Toss well, taste and adjust seasonings, cover and refrigerate for at  least one hour.

Place a Radicchio leaf and bunch of Mache on a plate and pile the artic  char tartare into the leaf. Decorate with a lime wedge and some capers.

Bagna Calda

1/2 c. butter

1/2 c. olive oil
10 anchovy fillets
1 can boneless sardines
6 garlic cloves, mashed
1/2 tsp. fresh ground pepper
Heat the olive oil in a small saute pan, add the butter, anchovies, garlic and sardines. Simmer together 10 minutes, mashing ingredients into oil - butter with a fork. Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or spread on Italian bread and sprinkle with Parmesan cheese just before grilling.

Baked Bluegill‏

Servings: 3-4

Prep Time:: 15 to 30 minutes

Cook Time: Less than 15 minutes
Cooking Method: Broiled
Meal Type: Entree
Main Fish: Bluegill
Posted By: daveleverich
Ingredients

4-8 Bluegill
2 tbs Butter
3/4 cup lemon juice (Real Lemon works great)
3/4 cup Italian dressing
Salt
Pepper
Directions

1. Clean the fish (scale and remove entrails) with heads remaining intact.
2. Adjust the broiling rack of your oven to hold the fish about 4 inches from the heat.
3. Preheat the broiler and broiling pan.
4. Brush the fish liberally with lemon juice inside and out.
5. Sprinkle with salt and pepper.
6. Coat the bottom of the broiling pan with melted butter.
7. Arrange fish on pan and baste with Italian salad dressing.

Broil for 4 or 5 minutes or until the fish starts to brown. Turn, baste, and broil the fish for an additional 4 minutes, or until they flake easily when tested with a fork.

Other Notes
Nice with a side of rice and vegetables.

Seared Wild Striped Bass with Sauteed Spring Vegetables

Anne Burrell


Salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
Extra-virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
1/2 cup chicken or vegetable stock
4 (6-ounce) wild striped bass fillets, with skin
Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve.

Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.

For the veggies:

Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.


For the fish:

Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish.  The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
Serve the fish over the sauteed spring veggies and call your self a superstar!

Friday, June 28, 2013

Fish and Corn Salsa Tacos















Prep Time: 15 minutes

Serves 4 (2 Tacos each)
Grilling Time: 5 minutes

1-1/2 cups cooked Ontario Sweet Corn kernels
2 cloves Ontario Garlic, mince
2 tbsp. fresh lime juice
3/4 tsp. ground cumin
1/4 tsp salt
1 lb. Ontario Rainbow Trout Fillets
1 tsp. vegetable oil
1 tsp. chili powder
8 small whole whet or corn tortillas, warmed
2 cups shredded Ontario Lettuce
2/3 cup Ontario shredded Monterey Jack or Cheddar Cheese
In medium bowl, combine corn, 1 clove of the garlic, tomato, 1 tbsp of the lime juice, 1/4 tsp of the cumin and salt set aside.

Place fillets, skin side down, on foil that has been poked wih for in several places. In small bowl, combine oil, chili powder, and remaining garlic, lime juice and cumin; brush over fillets.   Place foil on grill over medium-high heat; close cover and grill for 5 minutes or until fish is opaque and flakes easily when tested with fork. Remove fillets by sliding large spatula between skin and flesh and carefully lift trout, leaving sin on foil. Divide into 8 portions.

Top tortillas with lettuce and trout; sprinkle with cheese and spoon corn salsa on top.


Nutritional Information: 1 serving (1 taco): Protein: 19 grams, Fat: 9 grams Carbohydrate: 24 grams. Calories: 257 Fibre: 2.5 grams.
Food Land Ontario Web Site

Smoky Tomato-Salmon Chowder

















Makes: 6 Main-Dish Servings

Start to Finish: 45 minutes
Ingredients

3 6-oz. fresh or frozen skinless salmon fillets
1 to 2 tsp. chili powder
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2-inch slices
1 jalapeño pepper,* halved lengthwise and seeded
2 14-oz. cans chicken broth
1 14.5-oz. can fire-roasted diced tomatoes
1 large tomato, chopped (about 3/4 cup)
2 Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
1 medium avocado, peeled, pitted and sliced
Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet.  Roast 15 to 20 minutes.  Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan.  Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.
6. *Hot chile peppers, such as jalapenos, contain oils that may burn the skin and eyes.  Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.
www.bhg.com


Thai Catfish





















4 tablespoons soy sauce

3 tablespoons toasted sesame oil, divided
1 tablespoon rice wine vinegar
3 limes, juiced, strips of peel reserved for garnish
1/4 teaspoon red pepper flakes
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
6 3- to 5-ounce Delta Pride* catfish fillets
2 cups thinly sliced shiitake mushrooms
1/4 cup peanut oil (or sesame or canola oil)
Cilantro, for garnish
Cooked rice or Asian-style noodles (optional)
In a bowl, combine soy sauce, 2 tablespoons sesame oil, vinegar, lime juice, red pepper flakes, ginger, garlic and chopped cilantro. Set aside 3 tablespoons of the marinade for the mushrooms.

Add catfish to the remaining marinade and set aside to marinate for 15-30 minutes.
Soak mushrooms in the reserved marinade mixture. Heat 1 tablespoon sesame oil in a sauté pan over medium heat. Add mushrooms and sauté for 5 minutes. Set aside.

In a separate sauté pan, heat peanut oil over medium heat. Add catfish and marinade to the pan. Sauté Catfish for 5-6 minutes on each side, or until it flakes. Add mushrooms to the catfish and garnish with lime peel and cilantro.

Serve over rice or Asian-style noodles.

Makes 6 servings.

Beer-Battered Fish

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.


Active time: 10 min Start to finish: 20 min
Servings: Makes 4 servings.

Ingredients

6 to 8 cups vegetable oil for frying
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer (not dark)
8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
1/4 cup drained bottled capers, coarsely chopped
3/4 teaspoon hot Spanish smoked paprika
1/2 cup mayonnaise

Special equipment: a deep-fat thermometer
Garnish: lemon wedges


Preparation

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

Black Olive and Garlic Paste (Tapenade)

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS


This blend of olives, garlic, oil and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze* to bring out the best in Ouzo or wine.

Prep Time: 15 minutes

Ingredients:

3 cups pitted black (Kalamata) or green olives
3 teaspoons extra virgin olive oil
3 teaspoons Balsamic vinegar or very good wine vinegar
1-2 cloves garlic, grated

Preparation:

Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.

Serve as a meze* with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping.

Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

*Meze

From Nancy Gaifyllia, former About.com Guide
In Greek: μεζέ, plural μεζέδες (mezethes, pronounced meh-ZEH-thes)

A word with its roots in antiquity, the word and usage came to Greece from Turkey. A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served, alone or with other mezethes, as a separate eating experience.

The purpose of the meze is two-fold: to complement and enhance the taste of the drink (wines, ouzo, raki, etc.), and to provide the backdrop for a social gathering.

Unlike appetizers (orektika in Greek) which are intended to whet the appetite for the meal to come, it is common for groups of family and friends to gather or go out for mezethes, share several of these delightful dishes, a drink, conversation, and laughter. The little plates are shared by everyone at the table, which not only provides a wonderful variety of flavor and texture sensations, but also creates the kind of happy, convivial (perhaps noisy) atmosphere for which Greeks are well known.

There are many dishes traditionally served as mezethes, however there's a great deal of flexibility in what's included on the table – depending on personal preference. Greek restaurants often have a separate meze section of the menu, and dishes that might otherwise be served as an appetizer, a salad, or even a small portion of a main dish can be included. Mezethes are great choices for parties and buffet meals.

Pronunciation: meh-ZEH

Alternate Spellings: mezze

Examples: Pasta elias (olive paste) is a favorite meze to serve with ouzo.

Thursday, June 27, 2013

Crawfish with Savannah Rice

















Makes: 4 main-dish servings

Start to Finish: 55 minutes
Ingredients

1 pound frozen peeled, cooked crawfish tails, or fresh or frozen shrimp in shells
4 slices bacon
1 medium onion, chopped (1/2 cup)
1-1/2 cups water
2 tablespoons tomato paste
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup long-grain rice
1/2 cup chopped celery
1/2 cup chopped green and/or sweet red pepper
2 cloves garlic, minced
1 cup cold water
1 tablespoon cornstarch
1/4 to 1/2 teaspoon ground red pepper
1/8 to 1/4 teaspoon ground black pepper
1/8 teaspoon salt

Directions

1. Preheat oven to 350 degree F. Thaw crawfish or shrimp, if frozen. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble bacon and set aside. Remove all but 1 tablespoon of bacon drippings from skillet. Reserve the remaining drippings.
2. Add the onion to0 the skillet.  Cook and stir over medium heat until onion is tender.  Carefully stir in the 1-1/2 cups water, tomato past, sugar, and the 1/4 teaspoon salt. Cook and stir until heated through and tomato paste is dissolved. Remove from heat and set aside.
3. Spoon 3 tablespoons of the uncooked rice in each of four 6-ounce custard cups or four 8-ounce, individual souffle cups. Place cups in a shallow baking pan. Divide the tomato-onion mixture evenly among the custard cups (thereshould be 1/2 to 2/3 cup of tomato mixture per custard cup). Cover cups with foil and bake for 40 minutes or until rice is tender, stirring once.
4. If using uncooked shrimp, peel and devein. Rinse shrimp; pat dry. In a 3-quart saucepan bring 4 cups water and 1 teaspoon salt to boiling. Add shrimp. Cook and stir for 1 to 3 minutes or until shrimp turn pink. Drain; set aside.
5. Meanwhile, in a large skillet cook celery, sweet pepper, and garlic in 1 tablespoon of the reserved bacon drippings until vegetables are tender.
6. In a small bowl or cup stir the 1 cup cold water into cornstarch; add red pepper, black pepper, and the 1/8 teaspoon salt. Stir into skillet along with the cooked crawfish tails or cooked shrimp and cooked bacon. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until heated through.
7. Remove rice from oven. Transfer to a wire rack. Let stand for 10 minutes. To unmold, loosen edges with a knife. Carefully invert rice mixture onto a shallow bowl or dinner plate; spoon a fourth of the crawfish mixture around mounded rice.  Repeat with remaining rice and crawfish mixture.  Makes 4 main-dish servings.
www.bhg.com/recipe/seafood


Heavenly Crab Alfredo




















Alfredo sauce is a rich sauce of butter, Parmesan cheese, and heavy cream.  If you like, top each serving with lots of freshly ground black pepper.


Ingredients:

1/2 cup butter
2 6-ounce cans white crabmeat, drained and flaked
1/3 cup chopped fresh parsley
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 ounces cream cheese, softened and cut into cubes
1 cup shredded Monterey Jack cheese
8 slices bacon, crisp-cooked, drained and crumbled
1 pound dried angel hair pasta, cooked and drained
Fresh parsley sprigs (optional)

Directions:

Melt butter in a medium saucepan over medium-high heat. Add crabmeat and parsley.  Cook for 1 minute, stirring occasionally.  Slowly stir in cream, Parmesan cheese, and cream cheese. Cook and stir about 3 minutes or until thickened. Fold in Monterey Jack cheese; heat about 1 minute more or until cheese is combined. Fold in the crumbled bacon. Serve immediately over pasta. Garnish each serving with parsley sprigs, if desired.

Number of Servings: 4 servings

Notes from the Cook: Serve with a salad and a crusty warm bread.

Crabby Cajun Mushrooms

1 cup crab meat

1 Tbsp bread crumbs
1 Tbsp onions, minced
1 Tbsp parmesan cheese, grated
1 Tbsp salt
2 Tbsp parsley, minced
12 mushroom stems, chopped fine
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.

Crabmeat Stuffing

Mulate's Cajun Restaurant

Cajuncooking.com

Ingredients:

1 1/2 sticks butter or margarine
2 medium bell peppers - chopped
3 large onions - chopped
3 stalks celery - chopped
1 tsp. salt
1 tsp. cayenne pepper
2 cups bread crumbs
1 tbsp. Flour
3 eggs
1 handful chapped parsley
3/4 - 1 lb. claw crabmeat - (suit to taste) (Pick all of the shells out.)
Directions:

Melt butter or margarine.
Sauté' vegetables (bell peppers, onions, and celery) on medium heat until translucent - approximately 15 minutes.
Season with salt and cayenne pepper.
Mix all ingredients except crabmeat.
Add vegetable mixture you've already cooked.
Mix well.
Fold in crabmeat.

To Fry:
Batter in egg and mild mixture.
Cover with bread crumbs.
Fry until golden brown.

To Bake:
Heat oven to 350 degrees.
Cook approximately 20 to 30 minutes.
You can use this stuffing in Stuffed Mushrooms,  Stuffed Bell Peppers, and Stuffed Crabs

Recipe by Mulate's Cajun Restaurant

Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam Recipe

courtesy Emeril Lagasse, 2007

Show: The Essence of Emeril
Episode: Salute to the Gulf Coast

1 pound jumbo lump crabmeat
1 tablespoon unsalted butter
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped celery
1/2 teaspoon Essence, plus more to taste, recipe follows
1/4 cup mayonnaise, preferably homemade
1 teaspoon fresh lemon juice
1 1/2 teaspoons chopped flat-leaf parsley
1/4 cup panko, plus 1 1/2 cups*
Salt
1/2 cup vegetable oil, plus more if needed
1 recipe Sweet Corn Maque Choux, recipe follows
1 recipe Tomato Jam, recipe follows
Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.

In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes.

Season with 1/2 teaspoon of Essence and set aside to cool.
When the vegetables have cooled, add hem to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko.  Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides.
In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollopo of the Tomato Jam.

* Panko are Japanese breadcrumbs and are available in most gourmet shops and Asian markets
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril' s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Publishe by William Morrow, 1993.

Sweet Corn Maque Choux:
1 teaspoon olive oil
2 teaspoons unsalted butter
1/2 cup small-diced onion
1/4 cup small-diced red bell pepper
1/4 cup small-diced celery
2 cups sweet yellow corn
1 teaspoon minced garlic
1 teaspoon Essence
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes.

Yield: about 2 cups
Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
1 clove garlic, smashed
1 pinch cayenne pepper
Combine all the ingredients in a small saucepan and bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

Yield: 1/2 cup

Wednesday, June 26, 2013

Fish on a Plank






















INGREDIENTS


1 cedar plank
6 (5 ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2 mangos - peeled, seeded and diced
1/2 red bell pepper, seeded and chopped
4 green onions, chopped
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice

1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon red pepper flakes
1 teaspoon hot-pepper sauce

DIRECTIONS

In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to blend the flavors.

Soak the plank in water for at least 2 hours, longer if possible.  Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.
Place the plank on the grill over direct heat.  Cover and cook for 10 minutes.  Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes until fish can be flaked woth a fork. Top fillets with mango salsa and serve hot.

Wild Pickerel with Essence of Basil and Balsamic












Servings: 4
Ingredients:

1/2 cup (125 mL) balsamic vinegar
1 tbsp (15 mL) granulated sugar
1 cup (250 mL) canola oil
2 cups (500 mL) fresh basil leaves
4 pickerel fillets, about 6 oz (175 g) each
1/4 cup (50 mL) all-purpose flour
1-1/2 tsp (7 mL) finely grated lemon rind
1/2 tsp (2 mL) each salt and pepper
Preparation:

In small saucepan, bring balsamic vinegar and sugar to boil, stirring. Reduce heat and simmer until syrupy, about 10 minutes. Scrape into small bowl and set aside to let cool. (Make-ahead:  Cover and store in cool place for up to 2 weeks.)

Meanwhile, heat oil in saucepan over medium-high heat to 375°F (190°C). Set aside half of the basil leaves; cook remaining basil in 2 batches until crisp, 5 to 6 seconds. Transfer to paper towel-lined plate; set aside. Let oil cool.
Strain oil, reserving 2 tbsp (25 mL) to cook pickerel. Pour remaining oil into food processor; add remaining basil and pulse until finely chopped. Strain oil through fine sieve; pour into small plastic squeeze bottle. (Make-ahead:  Refrigerate for up to 1 week.)
In pie plate, whisk together flour, lemon rind, salt and pepper. With paper towel, pat fillets dry; dredge in flour mixture to coat well on both sides, shaking off excess. Set aside in single layer on waxed paper-lined baking sheet.
Place nonstick skillet over medium heat; brush with reserved basil oil.  Cook pickeral, in batches and brushing with more oil as necessary, until golden and flakes easily when tested with a fork, 3 to 5 minutes per side.
Divide fish among 4 warmed plates; top each with pile of fried basil leaves. Drizzle basil oil around fillet. Using fork, dot oil with balsamic syrup.



Fish Stick Po' Boys

From Every Day with Rachael Ray; October - 2006

FOUR SERVINGS

One 20-ounce package of frozen fish sticks (about 30 sticks)
1/2 cup mayonnaise
2 teaspoons hot sauce, or more to taste
2 teaspoons fresh lemon juice, plus lemon wedges for serving
4 sub-style sandwich rolls, split
2 cups shredded iceberg lettuce
3 tomatoes, sliced

1. Preheat the oven to 475°. Cook the fish sticks on a baking sheet according to package directions.
2. In a small bowl, stir together the mayonnaise, hot sauce and lemon juice.
3. A few minutes before the fish sticks are done, toaste the rolls in the oven.  Smear 1 side of each toasted roll with the spicy mayonnaise.  Add a layer of fish sticks and top with the lettuce and tomatoes. Serve the sandwiches with lemon wedges and spicy mayonnaise on the side. Green

Fried Oysters Justin Wilson

Peanut oil
3 dozen shucked oysters
2 cups corn flour
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon celery powder
½ teaspoon garlic powder
Cayenne pepper to taste
Fill a deep fryer three quarters full with peanut oil and heat to 350 degrees.  Drain the oysters and place on papper towesl to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels



The Ultimate Fish Tacos

courtesy Tyler Florence

Show: Tyler's Ultimate
Episode: Ultimate Fish Tacos

Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 8 to 10 servings

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Prepare the fish. Cut the pieces of fish into 1-ounce strips.  Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments.  Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style".  Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Tuesday, June 25, 2013

Grilled Pickerel with Charmoulah

















A great recipe to bring to the cottage and showcase your own catch of the day.  Use pickeral, perch or other fresh water fish fillets with this fresh sauce.  Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.


Servings: 4
Ingredients:

1-1/2 lb (750 g) pickerel, perch or other freshwater fish fillets, skin on
1/4 tsp (1 mL) each salt and pepper

Charmoulah:
1/2 cup (125 mL) each chopped fresh parsley and coriander
2 green onions, finely chopped
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (45 mL) lemon juice
2 cloves garlic, minced
1 tsp (5 mL) each ground cumin and paprika
1/4 tsp (1 mL) each cayenne pepper, salt and pepper

Preparation:

Charmoulah: In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.

Divide fish into 4 servings.  Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.

Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.

Additional Information

Tip: Serve with whole wheat couscous (which has more fibre than regular couscous) and green beans.



Chargrilled Monkfish Steaks With Homemade Oven Chips

Courtesy Ainsley Harriott
For the chips

700g Potatoes, Maris Piper or King Edward
1 litre boiling stock
3 tbsp vegetable oil
1 pinch Paprika


For the basil sauce

45g Basil
juice of half a lemon
6 tbsp Olive oil

For the fish

4 monkfish, each 200g
1 tbsp Olive oil

Preheat the oven to 220C/gas7

2. For the chips: cut the potatoes into thick chips and cook in the hot stock for 6 minutes or until tender. Drain in a colander (keep the stock for soup) and leave the chips to cool slightly.

3. Carefully toss the chips in the oil and arrange on a non-stick baking tray. Cook in the hot oven for 10-15 minutes turning once or twice, until golden and crisp. Sprinkle with salt and paprika.

4. For the basil sauce: set aside 4 sprigs of basil for a garnish. Remove any large stalks from the remainder and put the leaves in a food processor with the lemon juice and a little salt and pepper. Blitz until you have a paste then, with the machine still running, gradually but slowly add the olive oil. Season.

5. For the fish: heat a chargrill pan over a medium heat.

6. Brush the monkfish with a little oil, season and cook on the hot chargrill pan for about 3-5 minutes on each side (depending on thickness of fillet), until golden on the outside but still moist and juicy in the centre.

7. Serve the monkfish drizzled with the basil sauce and the chunky chips on the side.  Garnish with the sprigs of basil.

Grilled Red Mullet

Prep time: 10 minutes

Grilling time: 10 minutes
Calories per serving Approx. 240

4 small springs rosemary
4 sprigs thyme
4 cleaned red mullet (about 9 oz. ea.)
salt
4 tbsp. olive oil
4 lemon wedges

1. Rinse rosemary and thyme and shake dry. Rinse red mullet and pat dry. Salt fish inside and out and place 1 sprig rosemary and 1 sprig thyme inside the cavity of each fish. Brush outside with oil.

2. Grill fish for about 5 minutes on each side.  Serve red mullet with lemon wedges.

Side dishes: Aioli, white bread, grilled bell peppers.


Aioli

2 fresh egg yolks
1/2 tsp. mustard
salt
1 cup mild olive oil or sunflower oil
3 cloves garlic squeezed through a press
1/2 tsp. lemon juice
freshly ground pepper
Stir egg yolks, mustard and salt until creamy. Beat in oil, first drop by drop and then in a thin stream, but not too fast.  Season with garlic, lemon juice and pepper.
Goes with: Fish, vegetables


Grilled Bell Peppers

Serves 4:

4 red bell peppers
salt and pepper
1 tbsp. balsamic vinegar
3 tbsp. olive oil
1. Wash peppers and pat dry. Grill whole peppers for 15 minutes, turning occasionally until the skin becomes black and blistered. Cover peppers with plastic wrap or a moistened towel in a metal mixing bowl fo 10 minutes.
2. Stir together salt, pepper, balsamic vinegar and oil. Peel the peppers with your hands, cut in half, remove seeds and cut into wide strips. Drizzle with marinade. Serve lukewarm or cold.


Goes with: Poultry, fish
Instant Aioli
If you don't have time to make fresh aioli, substitute 10 oz. of prepared mayonnaise and season to taste with a little lemon juice and 2 - 3 garlic cloves squeezed through a press.

Mango Remoulade

Categories: Fish, Sauces
Yield: 1 Servings

1 Very ripe mango, peeled and -pureed
2 Limes, seeded
1 1/4 c Olive oil
2 Egg yolks, room-temperature
1/2 bn Cilantro
Blend all ingredients in a food processor until smooth. From the files of Al Rice, North Pole Alaska.
Feb 1994

Monkfish with Oliver Caper Sauce

serves 4:


8 pitted kalamata olives
1 tbsp. drained capers
salt
freshly ground peppers
2 pinches grated lemon zest
1/2 tsp., dijon mustard
2 tbsp. lemon juice
5 tbsp. olive oil
4 slices monkfish (about 6 oz. ea.)

1. Chop olives and capers. Combine both with salt, pepper, lemon zest, mustard, lemon juice and 4 tbsp. oil.

2. Brush remaining oil onto fish and grill on the rack for about 4 minutes on each side.  Season with salt and pepper and serve with sauce.

Monday, June 24, 2013

Grilled Lemon Pepper Halibut and Squash Packs

















Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.  From eatbetteramerica.


Prep Time:15 min
Start to Finish:30 min
makes: 4 servings

1 lb halibut fillets (1/2 to 3/4 inch thick)
2 teaspoons dried basil leaves
1 teaspoon lemon pepper seasoning
1 teaspoon seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
1. Heat coals or gas grill for direct heat.  Cut four 18x12-inch pieces of heavy-duty foil; spray with cookign spray.  Cut fish into 4 serving pieces if necessary.  Place 1 fish piece on each foil piece.  Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g);

Lemon Garlic Alaska Halibut





















2 tablespoons butter or olive oil

2 teaspoons minced garlic
2 4- to 6-ounce American Fish*
Alaska halibut fillets
1 teaspoon lemon pepper
Pinch of salt
Fresh lemon wedges
Melt butter in a large skillet over medium-high heat. Stir in garlic. Season halibut on both sides with lemon
Season halibut on both sides with lemon pepper and salt.  Place halibut in the skillet and cook for 10 minutes per inch of thickness, measured at the thickest part, or until the fish flakes when tested  with a fork.

Flip halfway through cooking to brown on both sides. Sprinkle halibut with lemon juice before serving.


Makes 2 servings.

Tip: This recipe can be easily doubled.

Garlic Rosemary Halibut

Serving Size : 4

Categories : Grilling Seafood

3 tablespoons reduced-sodium chicken broth
4 cloves garlic -- finely chopped
1 tablespoon chopped fresh rosemary

OR
1 teaspoon dried rosemary leaves -- crushed
1/2 teaspoon ground mustard (dry)
2 teaspoons soy sauce
3 tablespoons red or white wine vinegar
1 pound halibut, cod or red snapper fillets -- 1/2 to 3/4 inch thick
Heat broth to boiling in 1-quart saucepan over medium-high heat. Cook garlic in broth, stirring frequently, until golden.  Stir in rosemary, mustard and soy sauce; remove from heat.  Stir in vinegar; cool.

Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour marinade over fish. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 24 hours.


Generously spray grill rack with nonstick cooking spray. Heat coals or gas grill.  Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 8 to 12 minutes, brushing frequently with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade.

____________________


Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.


Copyright: "© General Mills, Inc. 1998."
- - - - - - - - - - - - - - - - - - -
Per serving: 105 Calories (kcal); 1g Total Fat; (7% calories from fat); 21g Protein; 2g Carbohydrate; 49mg Cholesterol; 258mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Grilled Halibut with Tomato-Herb Sauce

1 lb. halibut fillet

2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. dried crushed rosemary
Salt and freshly ground black pepper, to taste
1/2 cup diced tomatoes
1/4 cup coarsely chopped fresh basil
2 Tbsp. finely chopped scallions
1 Tbsp. red wine vinegar
1 tsp. extra virgin olive oil
1/2 tsp. grated orange rind
A pinch of cayenne pepper, if desired
Fresh rosemary for garnish, if desired
Place the halibut in a large, shallow dish. In a small bowl, mix together the lemon juice, oil and rosemary for the marinade. Season it with salt and pepper to taste. Pour the marinade over the fish, turning to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. marinating gives great flavor but also helps protect animal protein from forming cancer-causing substances on the grill.)

Drain the fish and discard the marinade.  Place the fish on a greased grill 4 inches from the heat source and cook, turning once, untio opaque throughout, about 10 minutes per inch of thickness.

While the fish is cooking you can prepare the sauce. In a small bowl, mix together the tomatoes, basil, scallions, vinegar, 1 tsp. of oil, orange rind and a pinch of cayenne pepper, if desired. Whisk until it is well blended.

Season the sauce with salt and pepper to taste.

Heat the sauce on low heat until warm.  Place the grilled fish on a large serving platter.  Garnish wiht some chopped fresh rosemary, if desired, and soon the sauce over the top. Serve immediately.
Makes 4 servings

Holy Mackerel Tortilla

Courtesy of:  Chuck's Day Off
Episode:  The Hangover Show
Host:  Chuck Hughes Holy Mackerel Tortilla

This dish is great served hot out of the oven or equally good served up cold or at room temperature as lefovers.

Yield: 6 servings

Ingredients:

Holy Mackerel Tortilla
6 potatoes, scrubbed but not peeled
1 1/2 tbsp olive oil (1 tablespoon for the onions and ½ for the tortilla assembly)
2 large onions, peeled, thinly sliced
4 cloves garlic, peeled, minced
9 eggs
1/4 cup 35% cream
A pinch of coarse salt and cracked black pepper
3 small filets of smoked mackerel, broken apart in chunks
Directions:

Holy Mackerel Tortilla

Preheat oven to 350 degrees F.

Place whole potatoes in saucepan of cold water.  Bring to the boil, add a good pinch of salt and cook for about 12 minutes or until just tender.

Drain, allow to cool completely and thinly slice.

Heat 1 tablespoon of the oil in a 20 cm non-stick (oven proof) frying pan over medium heat. Add onion and cook till soft and translucent. About 3- 5 minutes.

Add garlic and cook a further 2 minutes, stirring frequently.  Continue cooking till onions become a little caramelized and are reduced to 1/4 in volume.  You don't want to let anything get too brown. Remove from pan, set aside.

Prepare mackerel by peeling the skin off one side and breaking into smallish pieces with your hands.

Add the remaining oil to the pan and layer up potato slices, onions and mackerel chunks. Aim for at least 3 or 4 layers.

Whisk eggs, cream, salt and pepper in a bowl and pour over the potato, lifting the bottom a litle to encourage even distribution. Let cook 2 minutes or so on the burner to get a nice base and start to cook the sides.

Place pan in the oven for 25-35 minutes or until browned and cooked through.

When it's ready the edges will be browning, and the top will be puffed up with no signs of runny egg.

Placing your serving platter on top, flip the tortilla over, and turn out onto a large round platter and slice into wedges.



Sunday, June 23, 2013

A Bag of Shellfish






















This is a great way of cooking up a messof shellfish, the foil bag keeping all the flavor -- and the nutriets -- trapped inside.  Make sure you have plenty of kitchen foil before you start, or you will be caught short.
Serves 4

14 oz. small hardshell clams in shell
14 oz. mussels in shell
12 raw large shrimp in shell, deveined
12 cherry tomatoes, halved
12 small black olives\
1 hot red chili pepper, finely sliced
4 garlic cloves, flattened
1/4 cup extra virgin olive oil
1 tbsp. chopped parsley
sea salt and pepper
1 lemon, quartered

Heat the oven to 450 F. To make the oven bags, cut four 1-inch-long sheets of wide kitchen foil. Fold in half end to end, then crimp the sides together, leaving the top open.

Scrub the clams and mussels, and pull out the beards from mussels.  (Discard any clams and mussels that are not closed or that have cracked shells.) Toss the shrimp, clams, and mussels in a big bowl with the tomatoes, olives, chili, garlic, olive oil, parsley, sea salt, and pepper.

Divide the shellfish mixture among the four parsels. Seal the tops by crimping tightly so that no air can escape. Place in a roasting pan and bake for 15 minutes or until bags puff up like balloons.

Carefully open and slide the contents and their juices onto warm serving plates.  Serve with lemon wedges, crusty bread and fingerbowls.

Dijon Steamed Mussels with Fennel





















2 tablespoons butter or oil

1/2 cup diced onion
1 garlic clove, chopped
1/2 fennel bulb, sliced very thin
1 cup white wine
2 tablespoons
Dijon mustard
1 teaspoon dried tarragon
1/4 cup heavy cream
2 pounds North Coast Seafoods* PEI mussels
Kosher salt and pepper
Crusty bread

In a large pot, melt butter over medium heat. Add onion, garlic and fennel; sauté until soft and translucent, about 5 minutes. Add wine, mustard and tarragon, and bring to a boil.

Add cream and mussels, cover and steam over high heat for about 5 minutes, or until the musssels have opened.  Season to taste with salt and pepper. Serve in a bowl with crusty bread.
Makes 4 servings.

BOURRIDE A LA TOULONAISE

Serving Size : 4

Categories : Seafood Sauces
Masterchefs Norleans Arn


2 1/2 lb Fish, assorted, whole if -- small, cut into pieces -- if large
2 md Tomatoes, peeled, seeded -- chopped
1 ea Leek, chopped
1/2 c Fennel, chopped
2 md Potatoes, quartered
1 md Onion, red, chopped
1 ea Bay leaf
1/2 ts Thyme
4 ea Garlic, cloves
2 tb Parsley
8 ea Mussels
8 ea Crawfish
1 md Lemon
1 qt Water, boiling OR
1 qt Stock, fish
1/4 lb Mushrooms, stems removed
6 ea Egg yolks
2 tb Arrowroot, dissolved in
1 t Water
8 ea Croutons, garlic OR
8 ea Toasts, garlic

Put all of the ingredients from the fish down to the lemon in a large kettle.  Over heat, pour on boiling water or stock.  Add mushrooms, cover and cook for 20 minutes.

Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.

Place fish and shellfish on a platter and pour the sauce over them.

Garnish with croutons or toasts.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130: Chef Claude Aubert, Arnaud's Restaurant, New Orleans

Spaghetti with Mussels and Crispy Pancetta

James Reeson


Ingredients

1.5 kg mussels, pippis or clams, washed
500g spaghetti
5 slices pancetta, finely chopped
1 tablespoon extra virgin olive oil
½ red capsicum, finely chopped
4 cloves garlic, finely chopped
½ -1 fresh red chilli, finely chopped
1 cup dry white wine
50g unsalted butter, chopped
2 tablespoons finely chopped continental parsley
1 teaspoon grated lemon rind
sea salt and freshly ground black pepper, to taste
lemon, for serving
crusty bread, for serving


Method

Wash and scrub mussels, removing beards and discarding any theat have opened, allow to drain.  Cook spaghetti in a large pot of lightly salted boiling water until `al dente´. Meanwhile, fry pancetta in a non-stick pan until crisp and drain on absorbent paper. Drain pasta (retaining 1 cup cooking liquid) and cover to keep warm. Heat oil in pot and saute capsicum, garlic and chilli until softened.  Add mussels and wine and simmer covered for 5 minutes, stirring occasionally, until mussels have opened. Add spaghetti and reserved cooking  liquid and toss until well combined. Stir in butter, parsley, lemon rind and season to taste. Portion into bowls, sprinkle with pancetta and serve with lemon and crusty bread to mp up juices.


Steamed Mussels with Lemon-Saffron Sauce

The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux.  What a drink:  Baron Philippe de Rothschild 2000 Mouton Cadet Blanc.
Servings: Makes 4 servings.
Ingredients

1/2 cup crème fraîche*
2 large egg yolks
1 1/2 tablespoons butter
2 large shallots, finely chopped
2 tablespoons Cognac or brandy
3 tablespoons fresh lemon juice
1 generous pinch of saffron threads
40 mussels, scrubbed, debearded
1 cup dry white wine
Fresh chives

Preparation

Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and saute until soft, about 3 minutes.  Remove skillet from heat.  Add Cognag and ignite with match.  Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.

Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes.  Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into creme fraiche mixture; return to same skillet.  Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.

* Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

Saturday, June 22, 2013

Citrus Salsa Salmon




















Makes: 4 servings

Start to Finish: 20 min
Ingredients

4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
Salt and ground black pepper
1/3 cup red jalapeño jelly
3 medium oranges, peeled, seeded, and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved

Directions

1. Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan.  Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.
2. Meanwhile, for fresh citrus salsa, in medium bowl combine chopped orange, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.


www.bhg.com


Garam Masala Seared Salmon with a Coconut-Curry Butter
















25 minutes to make


Serves 8

A new way ro incorporate South Indian flavors in an Asian Fusion style of dish.

Ingredients

8 ea., 7 oz. salmon fillets shopping list
2 Tbsp. prepared garam masala spice mixture shopping list
kosher salt to taste shopping list
3-4 Tbsp. oil for frying shopping list

For the sauce: shopping list
3/4 c. dry white wine shopping list
1/3 c. heavy cream shopping list
2/3 c. Premium unsweetened coconut milk shopping list
2 Tbsp. Indian curry powder shopping list
2 bay leaves shopping list
3-4 cloves shopping list
1 c. cold unsalted butter, cut into small cubes shopping list
kosher salt to taste shopping list

How to make it
In a saucepan, combine all of the ingredients for the sauce except for the butter and salt. Bring to light boil, then reduce to a simmer and cook until the sauce reduces to 1/2 cup. Turn the heat down to low, then whisk in the butter until it is incorporated into the sauce. DO NOT let the sauce boil at this point. Season to taste and reserve.

Keep the sauce warm.

Pre-heat oven to 400 F. In an oven proof saute pan or heavy skillet, heat the oil until lightly smoking. Season both sides of the fish with salt and sprinkle with the garam-masala.  Pan sear for approximately 1 minute per side, then finish cooking in the oven for about 6-7 minutes, or until desired doneness is achieved. Serve immediately with the coconut-curry butter.

http://www.grouprecipes.com

Oysters Bienville for Two

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril Live
Episode: Foolproof Romantic Dinner

* Rock salt, for baking
* 2 strips bacon, finely chopped
* 1/2 cup chopped yellow onions
* 1/4 teaspoon salt
* 1/8 teaspoon cayenne
* 1/2 teaspoon minced garlic
* 1 tablespoon unsalted butter
* 1 1/2 tablespoons all-purpose flour
* 1/2 cup whole milk
* 1/4 cup dry white wine
* 1/4 cup finely chopped white button mushrooms
* 1/4 pound medium-size shrimp, peeled, deveined and chopped
* 2 tablespoons finely grated Parmesan
* 2 teaspoons fresh lemon juice
* 2 tablespoons chopped green onions (green parts only)
* 2 teaspoons finely chopped parsley leaves
* 1 large egg yolk, lightly beaten
* 1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
Preheat the oven to 400 degrees F.

Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of  large plates.  Set aside.
Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes.  Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts.  Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
Arrange the reserved oyster shells on the prepared baking sheet.  Put 1 oyster in each shell and top with about 1-1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

The Peacemaker Golden Fried Oyster and Shrimp Po-Boy with Hot Sauce-infused Mayonnaise, Lettuce, and Tomato

Recipe courtesy Acme Oyster House, New Orleans, LA

servings 1

Ingredients

Hot sauce-Infused Mayonnaise:
1/4 cup mayonnaise
Hot sauce
Red pepper
White pepper
Salt
Canola oil, for frying
3 (1/2 ounce) oysters
3 (1/2 ounce) shrimp
Flour, for dredging
2 pickle slices
1 (10-inch) roll, halved
1 slice lemon

Directions

Combine mayonnaise and hot sauce together to the consisteny desired.  Add red pepper, white pepper, and salt, to taste. Set aside.

In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.

Place both bread halves on 12-inch platter.  Spread mayonnaise mixture on top half of sandwich.  Add fried seafood and pickles, garnish with lemon.

This recipe was provided by professional chefs and has ben scaled down from a bulk recipe provied by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Uncle Bubba's Chargrilled Oysters

* 1 cup (2 sticks) butter

* 1/2 teaspoon garlic powder
* 12 oysters on the half shell
* 1 cup grated Parmesan
"I ain't pullin your leg when I say that people come from miles around to eat Uncle Bubba's Chargrilled Oysters. We grill `em over an open flame but you can cook them right in the oven. Serve with some French bread to sop up all those buttery juices."
Place the butter in a small saucepan on high heat and bring to a boil. Skim off all the foam that rises to the top and discard. Then stir in the garlic powder.
For the grill:
Put the oysters on an open-flame grill and sprinkle Parmesan cheese over them.  (Do not cover completely with cheese.)  Let cook until cheese starts to brown (2 to 3 minutes). Drizzle garlic butter generously over each oyster. Cook another 1 to 2 minutes and remove from heat. Serve immediately.
For the oven:
Preheat the broiler and line a broiler pan with foil. Place the oysters on the pan and sprinkle grated Parmesan cheese over them, being careful not to cover the oysters completely.  Broil 2 to 3 minutes, until the cheese starts to brown. Remove the pan from the broiler and turn over each oyster. Generously spoon garlic butter over each oyster and return them to the broiler and cook 1 to 2 minutes more. Being careful not to lose any of the butter and oyster liquor, place the oysters on a platter and serve immediately.

Friday, June 21, 2013

Braided Salmon





















For a shorter prep time, omit the braiding step. Cut salmon fillet into four (six-ounc) pieces, and cook as directed in braided method.
Yield
4 servings (serving size: 4 ounces fish and 1 tablespoon sauce)


Ingredients

2 teaspoons finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon peanut oil
1 (1 1/2-pound) skinless salmon fillet
1/2 cup chopped green onions
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil


Preparation

Combine ginger, salt, and peanut oil in a small bowl.  Brush over fillet; set aside.
Combine onions, soy sauce, and sesame oil in a small bowl.
Cut salmon vertically into 3 (15 x 1-inch) ropes; reserve remaining salmon for another use.  Braid ropes; secure with wooden picks.  Place braid in an 11 x 7-inch baking dish. Cover dish with plastic wrap. Microwave at high for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Microwave at high 2 minutes.
Remove the dish from the microwave. Drizzle onion mixture over fish.

Wine note: As simply prepared as this salmon is, the final touch of soy sauce, sesame oil, and green onions gives the dish lots of punch. For any prospective wine partner, the challenge is to stand up to each of these dramatic flavors. A superfruity, nonoaky white such as Theo Minges "Gleisweiler Hölle" Riesling Spatlese 2004 from Pfalz, Germany, $20, is a fine counterpoint. -Karen MacNeil


Nutritional Information

Calories: 258 (44% from fat)

Citrus-Glazed Salmon




















Makes: 8 servings

Prep: 20 minutes
Bake: 4 to 6 minutes per 1/2-inch thickness
Ingredients

1 2-pound fresh or frozen salmon fillet, skin removed
Salt and ground black pepper
3/4 cup orange marmalade
2 green onions, sliced (1/4 cup)
1 clove garlic, minced
2 teaspoons dry white wine
1 teaspoon grated fresh ginger
1 teaspoon Dijon-style mustard
1/4 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
3 tablespoons sliced almonds, toasted
Steamed asparagus (optional)

Directions

1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet.  Season salmon with salt and pepper. Place in a shallow baking pan; set aside.

2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder.  Spoon mixture over salmon.

3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings.

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