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Archive for the ‘Seafood’ Category

One of our favorite (and easiest) appetizers are what we call smoked salmon soldiers. 

(My guy Joe calls the toast points soldiers because they stand so straight!)

  • 4 pieces of dark pumpernickel – toasted and cut into ‘soldiers’
  • smoked salmon
  • mascarpone cheese
  • dill

Lightly spread each toast piece (you can use any kind of bread you like, or rye crackers are good too!) with a dollop of marscapone, top with a thin slice of salmon and sprinkle with dill.

It’s quick, easy and they fly off the table!  They are great for a dinner party or even a brunch!  Enjoy!

 

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  • 2 cups jasmine rice
  • 4 tilapia filets (experiment with your favorite fish!)  sea bass, snapper, mahi mahi are all great with this too!
  • 1/4 stick butter
  • olive oil
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1/4 cup shaved parmesan
  • 3-4 sprigs fresh parsley – chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup all purpose flour
  • salt & pepper

Get your rice started.  For four cups of rice, put four cups of water in a pot with a little olive oil and bring to a boil.  Add 2 cups of rice, let boil one minute and stir.  (If you want – make enough rice for Mon & Tues) Drop temperature to low, cover rice and leave it alone for 20 minutes. We’re big rice eaters – so we make a lot – cut this in half if you’re not! 😉

In large skillet, heat ¼ stick of butter, 2 tablespoons olive oil.  Lightly dredge filets in flour.  Season with salt/pepper/garlic.  Gently sauté in butter & olive oil – cook 5-6 minutes per side until fish is white throughout.  Sprinkle top of each with shaved parmesan.  Add ¼ cup lemon juice and ¼ cup white wine and scrape up the drippings from the pan.  (drippings are great over rice!)  Serve with lemon wedges,  steamed broccoli or salad.

Want to kick it up a little?  Add 1/2 teaspoon chili powder to the flour before dredging your fish.  We like it that way served with red beans & rice & a dash of hot sauce!

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  • 1 pound large peeled & deveined shrimp
  • 1 cup apricot preserves
  • 1 tablespoon grated fresh ginger
  • Kosher salt & black pepper to taste
  • Cooking spray

In a small saucepan, simmer apricot preserves, ginger and ¼ teaspoon salt over low-medium heat 2-4 minutes until melted.  Lightly coat baking sheet with cooking spray, drizzle with ½ apricot sauce – broil until browned in spots and opaque throughout about 5 minutes.  Serve with remaining sauce.

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(A recipe with alliteration! I Love that!)

1 ¼ lbs sea scallops.  Rinse with cold water – thoroughly pat dry.  In a small bowl or plate combine:  ¼ cup brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon cracked sea salt, ½  teaspoon cracked black pepper – mix well.

Gently coat scallops on both sides with seasoning mixture.   Next, add 2 tablespoons butter and 2 tablespoons good olive oil to a large skillet on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. Try to resist moving them too much so that they’ll get that nice crust on both sides.  Scallops are done when translucent in the center.  Serve immediately.

Serve over a bed of pasta or salad.  They also make a great appetizer for a dinner party – Emily loves to put fancy toothpicks in them and serve them up as “samples!”

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• 2 tbsp. olive oil
• 1 1/4 lbs. Lg. shrimp, peeled & de-veined
• 3 large cloves minced garlic
• 1/2 cup cherry tomatoes, halved
• 1/2 cup dry vermouth
• 1 tbsp. butter
• Salt and pepper to taste

Heat oil in large skillet over medium-high heat. Add shrimp and garlic, and brown for 1-2 minutes. Add tomatoes and vermouth, and cook 2-3 minutes more, until shrimp is cooked through. Add butter, salt and pepper, swirling pan until butter melts. Serve over bed of linguine.

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Katie’s favorite!

  • 6 dozen fresh littleneck clams
  • 3 tablespoons good olive oil
  • 4 cloves garlic, chopped
  • 2  cups white wine
  • Salt and pepper
  • 1 1/2 stick butter
  • hot sauce
  • 2 tablespoons lemon juice

Scrub clams well to remove sand & grit.  They shouldn’t have any odor – discard any with  cracked or broken shells.  Heat oil in a large stockpot (with a cover) over medium heat.  Add garlic and brown for 2 minutes.  Next add 1/2 stick of butter,  clams and white wine.  Cover and let steam for 10-12 minutes – shaking pot occasionally – until clams open.  Discard any clams that do not open.  Melt 1 stick of butter with 4 good shakes of hot sauce, lemon juice and 2 tablespoons of the clam liquid from the pot.  Serve with the clams.

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  • 1 can claw crabmeat
  • 1 sleeve saltine crackers (crushed)
  • 1 egg
  • 3 tablespoons Italian bread crumbs
  • 1 package Old Bay crabcake seasoning
  • 1 small onion diced
  • 1 small green diced diced
  • 1 small red pepper diced
  • 1 teaspoon lemon juice
  • 1 ½ tablespoons real mayonnaise
  • Dash of hot sauce
  • Dash of Worcestershire
  • Flour
  • Butter
  • Olive Oil

In a large bowl, mix first 12 ingredients thoroughly.  Crab should hold together – if it seems too dry, add a little more mayo, too wet – a little more breadcrumb.  Form small patties and lightly dust each with flour on both sides.

Heat skillet to med-high heat.  Add 2 tablespoons butter & a little olive oil to coat the bottom of skillet then gently fry crabcakes until golden brown on both sides.  Serve with lemon wedges and cocktail or tartar sauce!

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