Archive for Seafood
Southwestern Salmon with Paprika Cream
Posted by: · Nov 08 2012 · Comments
My husband made a fairly good and fairly obvious point recently – “Don’t you think it wise to continue to keep your blog readership up if you plan to sell a cook book on your blog?” Hmmm… the guy has a point. So, while I am still working on my book, expect to see a lot more of me.
In the past few months a lot has change in my kitchen. Namely, I am now cooking for three and not two. My baby girl is a wonderful eater and incredibly eager to try new foods. She simply adored this salmon and so did the dogs as they quickly collected anything that missed her mouth. This dish is also remarkably easy and probably one of my better salmon dishes.
Serves 4
Ingredients:
- 4 4 ounce salmon fillets
- Juice from 1 lemon
- 1 tablespoon olive oil
- 1 cup finely crushed tortilla chips (I used Corazonas Black Bean and Cheese chips http://corazonas.com/our-snacks/tortilla-chips/) Lime flavored chips would also work well.
- Dash of salt
- 1 tablespoon butter
- ½ cup heavy whipping cream
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
Instructions:
Pre-heat oven to 400°. Place fillets in a baking dish, skin side facing down. Sprinkle each fillet with some lemon juice. . Press a handful of the crushed chips onto each fillet to make. Use a pastry brush to evenly coat the chips with the olive oil. Transfer the dish to the oven and cook for 15 minutes.
While the fish is cooking make the sauce. In a small saucepan melt the butter over medium heat. Stir in the cream followed by the salt, paprika and cumin and continue to cook until thickened- about 3 minutes. Top each fillet with a generous spoonful of the sauce and serve.
Curried Vegetables and Paprika Seared Scallops
Posted by: · Apr 30 2012 · Comments
Not much to say about this dish other than it is delicious and time friendly. From start to end about 25 minutes.
Serves 4
Ingredients:
- 1 LB scallops
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 2 tablespoon butter
- 6 ounces snap peas
- 6 ounces broccolini
- 3 tablespoons pine nuts
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- ½ cup heavy cream
- 3 cups cooked brown rice
Instructions:
Pat the scallops dry with a paper towel. Sprinkle the scallops with the paprika and ¼ teaspoon salt. Cover and place in the refrigerator.
In a medium size saucepan, melt 1 tablespoon butter over medium-high heat. Add the snap peas and broccolini. Sauté for 5 minutes then stir in the pine nuts, curry powder, ginger and remaining salt. Continue to cook for 2 minutes. Stir in the cream and bring to a simmer. Reduce the heat to low and continue to cook until slightly thickened. Remove from the heat and set aside.
In a large sauté pan, melt the remaining tablespoon of butter over high heat. Sear the scallops for 2-3 minutes per side. Serve the scallops on top of the rice and vegetable curry.
Smoked Salmon Flatbread
Posted by: · Apr 20 2012 · Comments
Oh tasty! This recipe is a cinch and just fantastic. I made this for dinner last night, but this recipe is great brunch fare as well. You can also make smaller flatbreads and serve as appetizers.
Serves 4-6
Ingredients:
- ½ cup plus 2 tablespoons warm water
- 1.5 teaspoons dry active yeast
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons softened butter
- 8 ounces smoked salmon
- 6 ounces goat milk brie, thinly sliced
- 1 cup crème fraiche
- 3 tablespoons capers
- Bundle of frisée
- Kosher salt for seasoning
Instructions:
Whisk together yeast and warm water in a small bowl and let sit at room temperature for 10 minutes.
Meanwhile, in a standing mixer fixed with a dough hook combine the flour and salt. Pour the yeast water into the bowl and mix until well incorporated. Add the butter and continue to mix until smooth. Transfer the dough to a floured countertop and knead until smooth and elastic. Separate the dough into 6 equally sized balls and place on a buttered baking sheet. Cover with saran wrap and let rise for at least one hour.
Pre-heat oven to 450°.
Roll out the dough balls on a well floured surface to ¼” thickness. Place a layer of cheese on each rolled out dough ball then top with a generous layer of smoked salmon. Spread a generous spoonful of crème fraiche on top of the salmon and then sprinkle with capers. Finally, top each flatbread with a handful of frisée and a sprinkle of salt. Place the flatbreads back on the baking sheet with 2” spacing and bake for 12-15 minutes or until the crust of the flatbreads are golden brown and the frisée is crispy. Remove from the oven and serve.
Tikka Crusted Swordfish
Posted by: · Apr 17 2012 · Comments
I had basically banned Whole Foods from my shopping options after a bad leg of lamb a few years back. After making a wrong turn on my way to my usual grocery store I drove by the green signs and a beautiful display of fresh flowers and was beckoned for a revisit. The swordfish used in this recipe was from Whole Foods and was incredibly fresh and nearly as good as my go-to fish market. I guess I might have to make wrong turns more often.
Serves 4
Ingredients:
- 2 LBS Swordfish, I used two large steaks and sliced them in half
- Juice from 1 lemon
- ¾ teaspoon kosher salt
- 2 tablespoons store bought tikka paste
- 1 tablespoon melted butter
Instructions:
Pre-heat oven to 450°.
Place the steaks in a large baking dish. Pour the lemon juice on top of the steaks and then evenly sprinkle the salt on top. Transfer to the refrigerate and let sit for 20 minutes.
Remove the steaks from the refrigerator and even spread the tikka paste on each steak. Transfer to the oven and cook for 10 minutes. Use a pastry brush to dabble each steak with the melted butter. Return to the oven on the top rack and change heat setting to broil. Continue to cook for 3-5 minutes or until the tikka paste crusts. Remove from the oven and serve immediately.
Baked Shrimp and Sausage Burritos
Posted by: · Mar 22 2012 · Comments
Okay. This picture definitely does not look like a burrito. I guess I didn’t really know what to call this creation. More like tortilla pockets than burritos and for the sake of the picture I sliced them to show the cross section. Whatever you choose to call these tortilla wrapped delights, they are really quite tasty.
Serves 4
Ingredients:
- 1 cup corn- cut off the cob
- 2 tablespoons butter
- 2 tomatoes, diced
- 1 LB shrimp, shelled and deveined
- ½ LB sweet Italian sausage, removed from casing
- 1 4 oz can green chiles
- 2 tablespoons cilantro
- 1 teaspoon salt
- 2 cloves minced garlic
- Juice from ½ a lime
- 1 cup freshly grated sharp cheddar
- ¾ cup sour cream
- 8 whole wheat tortillas
Instructions:
Pre-heat oven to 450°.
Melt the butter in a large sauté pan over medium-high heat. Add the corn and sauté for 5 minutes, stirring frequently. Add the tomatoes, chiles, cilantro, garlic, salt and lime juice. Cook for 5 minutes and remove from the heat. Meanwhile, in a separate large sauté pan cook the sausage over medium- high heat until cooked through and all major clumps are broken up. Add the shrimp and continue to cook until the shrimp turns a bright orange hue on both sides. Add the corn and tomato mixture to the sausage and shrimp. Cook for 2 additional minutes.
Spoon 2/3 cup of the mixture into the center of each tortilla. Top with a sprinkle of cheese and a dab of sour cream. Fold the tortilla over the mixture and into a pocket. Spread sour cream on the top of each burrito and finish with another sprinkle of cheese. Place the burritos on a baking dish and transfer to the oven. Bake for 10 minutes or until the cheese is bubbly. Remove from the oven and serve.
Teriyaki Tuna over Udon Noodles
Posted by: · Feb 22 2012 · Comments
Yum, yum. This dish is a breeze to make and full of sweet and sour flavors.
Serves 4
Ingredients:
- 3 medium sized ahi tuna steaks
- 1/3 cup store bought teriyaki sauce
- 2 teaspoons oyster sauce
- ¼ cup chili sauce
- 2 cloves minced garlic
- 10 ounces Udon noodles
- 1 tablespoon butter
- 12 ounces broccolini, ends trimmed
Instructions:
Whisk together the teriyaki sauce, oyster sauce, chili sauce and garlic in a small bowl. Place the ahi steaks in a shallow dish. Pour the teriyaki mixture on top of the ahi and refrigerate for 20-30 minutes.
Meanwhile, cook the udon noodles according to the instructions on the package. Drain the noodles and toss with the butter.
Remove the tuna from the refrigerator. Heat a large sauté pan over high heat. Once the pan is sufficiently hot, cook the tuna steaks for 2-3 minutes per side. Add the broccolini to the pan as well as the remaining teriyaki mixture. Remove the tuna from the pan and set aside. Continue to cook the sauce and the broccolini for 4 minutes. Stir the udon noodles into the sauce. Remove from the heat. Cut the tuna into ¾” slices and serve atop the noodles.
Lobster Pappardelle with Bacon-Orange Sauce
Posted by: · Feb 07 2012 · Comments
Last week consisted of a lot of cereal dinners as Justin was out of town on business. My desire to cook solely for myself was non-existent, particularly with an adorably fussy baby on my watch. To welcome dad home, I decided to make something special and this pasta was just that. Lovely flavors and surprisingly easy.
Ingredients:
- 8 ounces parppardelle pasta
- 2 lobster tails, shelled and roughly chopped
- 1 teaspoon olive oil
- 4 pieces thick cut bacon, diced
- 2 cups chopped baby Portobello mushrooms
- 3 cloves minced garlic
- 1 tablespoon butter
- ¼ cup half and half
- ¼ cup white wine
- ¼ cup freshly squeezed orange juice
- ¼ teaspoon orange rind
- 2 teaspoon chopped parsley
- ½ teaspoon salt
- ¼ cup pecorino cheese
Instructions:
Cook pasta according to instructions on package and drain.
Heat the olive oil in a small sauté pan over medium-high heat. Add the lobster and cook for 4 minutes, stirring frequently. Remove from the heat and set aside.
In a medium sized saucepan, cook the bacon over high heat until crispy. Drain the fat from the saucepan and return the bacon to the heat. Add mushrooms and the butter and lower the heat to medium. Cook until the mushrooms are tender- about five minutes. Stir in the garlic and cook for 2 minutes being careful not to burn the garlic. Stir in the wine, orange juice, orange rind, half and half, parsley and salt. Bring to a simmer and reduce heat to low. Stir in the cheese and lobster and continue to cook while stirring frequently until the sauce has thickened. Add the cooked pasta to the saucepan and thoroughly coat with the sauce. Serve immediately.
Chicken and Shrimp Black Beans and Rice
Posted by: · Jan 30 2012 · Comments
I am definitely one to use the good old packaged black beans and rice and add chicken and shrimp rather than opting for the homemade version. There is certainly no shame in that. This time, however, I splurged for homemade for no other reason than I didn’t have a box of the pre-packaged mix in my pantry. I have to believe this version is quite a bit better!
Serves 4
Ingredients:
- 4 pieces thick cut bacon, diced
- 1 LB chicken breasts
- 1 LB large shrimp, deveined and shelled
- 1 cup canned tomato sauce
- 1 12 ounce can black beans, drained and cleaned
- 2 tablespoons cilantro
- 1 cup diced Capari tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups cooked brown rice
- ¼ cup freshly grated parmesan cheese
- 1 tablespoons butter (optional)
Instructions:
Pre-heat oven to 375°.
Trim fat off chicken and place in a non-stick baking dish. Cook the chicken for 15 minutes or until cooked though the center. Remove chicken from the oven and cool either at room temperature or in the refrigerator. Once cool enough to handle, shred the chicken with two forks and set aside.
Heat a large stockpot over medium-high heat. Add the bacon and cook until browned. Drain the bacon fat from the pan. Add the shrimp to the pan and continue to cook on medium-high until the shrimp turns a bright orange color. Stir in the shredded chicken, tomato sauce, black beans, tomatoes, paprika, salt and cilantro. Reduce heat to low and cook for 10 minutes. Fold in the rice, cheese and butter and continue to cook on low until the cheese is fully melted. Remove from the heat and serve.
Open Faced Scallop and Cream Cheese Sandwich
Posted by: · Jan 04 2012 · Comments
Much has changed since my last post. The holidays have wrapped up, the family has gone home and we are now parents to one perfectly sweet and undeniably beautiful little girl. Miss Eliza Mae Manly joined us on December 23rd, just in time to spend her first Christmas at home. Already she has become my partner in the kitchen- sleeping quietly in her bassinet while I whip together our meals. We collectively made this sandwich for dad yesterday, his last lunch at home before returning to work. We are quite the team because this sandwich was just wonderful. A must try recipe!
Serves 4
Ingredients:
- 2 cups thinly sliced roasting red potatoes
- 1 tablespoon olive oil
- 2 tablespoons parsley
- Kosher salt
- 1 LB large scallops
- Juice from half a lemon
- 1 tablespoon butter
- 1.5 teaspoon capers
- Cream cheese
- 8 slices rye bread, toasted
- 2 cups baby spinach
Instructions:
Pre-heat oven broiler.
In a Ziploc bag combine the potatoes, parsley and a dash of the salt. Tightly close the bag and shake the bag so to thoroughly coat the potatoes with the parsley and salt. Pour the contents of the bag onto a baking sheet and spread out evenly. Place the potatoes in the oven and cook until golden browned and crisp- a few minutes on each side. Remove the potato chips from the oven, transfer to a bowl and let cool to room temperature.
Meanwhile, pat the scallops dry with a paper towel and lay out on a plate. Drizzle the lemon juice on the scallops followed by a dash of salt. Melt the butter over high heat in a large sauté pan. Once the butter is bubbling add the scallops and the capers. Brown the scallops on both sides – about five minutes per side. Remove the scallops from the pan and cut into 1/4” slices.
Now assemble the sandwiches. Spread a tablespoon of cream cheese on each piece of rye toast. Top with some spinach, followed by a few slices of scallop, a handful of the chips and finally top with a few of the remaining capers in the sauté pan. Serve immediately.
Mustard and Pumpkin Seed Crusted Salmon
Posted by: · Dec 01 2011 · Comments
The easier the better has been the overriding theme in my kitchen these past few weeks. As I approach the home stretch of pregnancy, food has become more about the 30 minute rule than anything. By 30 minute rule I mean 30 minutes or less from start to finish. This very easy and very tasty salmon went wonderfully with a quinoa tossed with dried cherries and sliced almonds.
Serves 4
Ingredients:
- 1.5-2 LB salmon filet
- 4 tablespoons horseradish-Dijon mustard
- 1 cup fresh bread crumbs
- ¼ cup finely chopped pumpkin seeds
- ½ teaspoon salt
- 2 tablespoons butter, melted
Instructions:
Pre-heat oven to 375°.
In a large bowl combine the bread crumbs, chopped pumpkin seeds and salt. Set aside.
Place the fillet skin side down on a large baking dish. Evenly spread the mustard on the fish then press the bread crumb mixture on top of the mustard. Transfer to the middle rack of the oven and cook for 10 minutes before removing the fish, brushing the crust with the butter and returning to the oven for 10 more minutes of baking. Remove from the oven and let cool for a few minutes before serving.
