TUESDAY
Ingredients
3 medium eggplants, each cut in half lengthwise (about 3 pounds)
Cooking spray
1 tablespoon olive oil
1/2 cup chopped 33%-less-sodium ham
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup beer
1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
2 1/2 ounces day-old French bread or other firm white bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 cup finely chopped green onions
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Preheat oven to 425°.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
Reduce oven temperature to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Friday, September 9, 2011
Tilipia with Saffron Risotto with Beet, Peach and Goat Cheese salad
SUNDAY
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Saturday, March 19, 2011
Tiliapia with Panko coating
THURSDAY 24 MARCH
Tilapia With Dijon and Panko Coating
By Diana Rattray, About.com Guide
Tilapia With Panko Coating
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.
Ingredients:
4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
Tilapia With Dijon and Panko Coating
By Diana Rattray, About.com Guide
Tilapia With Panko Coating
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.
Ingredients:
4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
Friday, January 14, 2011
Grilled Maple Soy Salmon
TUESDAY
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine. We always love this recipe so we're using it again.
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
This is a recipe that was originally printed in the Clean Eating magazine. We always love this recipe so we're using it again.
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with couscous with toasted pine nuts
Crock Pot Barbecued Shrimp with bread
MONDAY
Crockpot Barbecued Shrimp
I got this recipe from A Year of Slow Cooking and it appears she got her idea for this from The Pioneer Woman
INGEDIENTS
-2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
The Directions.
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours.
Serve with bread to sop up the juice.
Crockpot Barbecued Shrimp
I got this recipe from A Year of Slow Cooking and it appears she got her idea for this from The Pioneer Woman
INGEDIENTS
-2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
The Directions.
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours.
Serve with bread to sop up the juice.
Saturday, December 4, 2010
CrockPot Chicken and Shrimp
SUNDAY
2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.
Crock Pot Chicken and Shrimp
Recipe can be found at CrockPot Chicken & Shrimp2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.
Serve with green beans
Basil and Prosciutto Wrapped Halibut
SATURDAY
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 2
"Halibut fillets are wrapped in basil and prosciutto, pan-seared and finished in a hot oven for this fast and flavorful fish recipe."
INGREDIENTS:
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Basil and Prosciutto-Wrapped Halibut
Recipe from AllRecipes.com
Prep Time: 5 MinutesCook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 2
"Halibut fillets are wrapped in basil and prosciutto, pan-seared and finished in a hot oven for this fast and flavorful fish recipe."
INGREDIENTS:
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Serve with steamed rice and asparagus
Saturday, November 27, 2010
Fennel Crusted Salmon on white beans
TUESDAY
Fennel-Crusted Salmon on White Beans
From EatingWell: February/March 2006,
Fennel-Crusted Salmon on White Beans
From EatingWell: February/March 2006,
Serves Two
Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.
6 servings | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
5 teaspoons extra-virgin olive oil, divided
1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
2 15-ounce cans white beans, rinsed
2 medium tomatoes, diced
1/3 cup white wine
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper, divided
1 tablespoon fennel seeds
1 pound salmon fillet, skin removed (see Tip), cut into 2 portions
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.
Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.
6 servings | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
5 teaspoons extra-virgin olive oil, divided
1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
2 15-ounce cans white beans, rinsed
2 medium tomatoes, diced
1/3 cup white wine
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper, divided
1 tablespoon fennel seeds
1 pound salmon fillet, skin removed (see Tip), cut into 2 portions
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.
Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
Serve with rice
Saturday, September 25, 2010
Maple Soy Salmon with sauteed swiss chard and brown/white rice mixture
SUNDAY
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with sauteed swiss chard and white and brown rice.
Swiss chard is really easy to prepare. Simply chop up coarsely after rinsing well. Mince some garlic finely, allow to sit for at least 10 minutes to allow the healthy compounds to become active in the garlic.
Now saute garlic in 1tbsp olive oil, allow garlic to become slightly softened and browned. Add swiss chard. Cook long enough to wilt swiss chard.
Friday, September 17, 2010
Honey Lime Glazed Grilled Ahi with Benihana style salad
MONDAY
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Thursday, September 2, 2010
Alaskan Scallops Florentine
FRIDAY
Scallops Florentine
Ingredients:
1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream
Directions:
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately. Serving Size: 6.
Scallops Florentine
Ingredients:
1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream
Directions:
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately. Serving Size: 6.
Friday, August 27, 2010
Sauteed Calamari with parsley and garlic; Baked Artichoke hearts and pasta
SATURDAY
Sautéed Calamari with Parsley and Garlic Recipe
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
INSTRUCTIONS
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.
Rose's Baked Artichoke Hearts
Ingredients
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)
Directions
1.Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2.Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
REDUCE!
Read more at Marthastewart.com: Rose's Baked Artichoke Hearts Recipe - MarthaStewart.com
We're also going to have pasta with this.
Sautéed Calamari with Parsley and Garlic Recipe
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
INSTRUCTIONS
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.
Rose's Baked Artichoke Hearts
Ingredients
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)
Directions
1.Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2.Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
REDUCE!
Read more at Marthastewart.com: Rose's Baked Artichoke Hearts Recipe - MarthaStewart.com
We're also going to have pasta with this.
Saturday, August 7, 2010
Baked fish with panko breading
WEDNESDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Serve with rice and brussel sprouts
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Serve with rice and brussel sprouts
Saturday, July 10, 2010
Tuscan salmon with green bean salad and pasta tossed with basil, olive oil and grated parmesan
SUNDAY
Tuscan Salmon
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
2 teaspoons olive oil - divided use
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Place salmon in baking dish, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon; top with grape sauce.
Green Bean Salad
This quick and delicious side dish goes very well with any picnic or potluck foods. It travels well, can be served warm or at room temperature and is not only colorful, but healthy and very tasty!
Shared by bakingmecrazy, Malden, MA
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions
Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.
Tuscan Salmon
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
2 teaspoons olive oil - divided use
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Place salmon in baking dish, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon; top with grape sauce.
Green Bean Salad
This quick and delicious side dish goes very well with any picnic or potluck foods. It travels well, can be served warm or at room temperature and is not only colorful, but healthy and very tasty!
Shared by bakingmecrazy, Malden, MA
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions
Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.
Fish fillets with panko, squash casserole
SATURDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
Serve with rice
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
Serve with rice
Friday, July 2, 2010
Steamed Maryland Blue Crabs; Hush Puppies and corn on the cob
MONDAY
Steamed Maryland Blue Crabs
Crab Seasoning Mix
1 part Old Bay brand seafood seasoning.
1 part J.O. brand seafood seasoning.
2 parts coarse kosher salt.
Note: If J.O. brand seafood seasoning is not available in your area, simply substitute Old Bay (available nationwide) instead.
Click here for recipes to make your own Chesapeake Bay style seafood seasoning mix.
Cooking Technique
Steaming Crabs
Fill a crab steamer with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard shell crabs to the steamer sprinkling each layer generously with the dry seasoning mix.
Note that you can easily make your own steamer. Just use any large pot with a makeshift floor to keep the crabs out of the steaming liquids.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.
Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix. It is best to eat the crabs on a newspaper-covered table which makes cleanup a snap--simply roll up your "table cloth", scraps and all, and toss in the trash. Serve with saltine crackers, small containers of apple cider vinegar (some people like to dip the crab meat into it) and plenty of cold beverages!
Serve with fresh hush puppies (I think I'm going to go easy on this one and just bought the premade ones!); corn on the cob and Watermelon for dessert!
Wonderful Maryland Summer dinner!
Steamed Maryland Blue Crabs
Crab Seasoning Mix
1 part Old Bay brand seafood seasoning.
1 part J.O. brand seafood seasoning.
2 parts coarse kosher salt.
Note: If J.O. brand seafood seasoning is not available in your area, simply substitute Old Bay (available nationwide) instead.
Click here for recipes to make your own Chesapeake Bay style seafood seasoning mix.
Cooking Technique
Steaming Crabs
Fill a crab steamer with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard shell crabs to the steamer sprinkling each layer generously with the dry seasoning mix.
Note that you can easily make your own steamer. Just use any large pot with a makeshift floor to keep the crabs out of the steaming liquids.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.
Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix. It is best to eat the crabs on a newspaper-covered table which makes cleanup a snap--simply roll up your "table cloth", scraps and all, and toss in the trash. Serve with saltine crackers, small containers of apple cider vinegar (some people like to dip the crab meat into it) and plenty of cold beverages!
Serve with fresh hush puppies (I think I'm going to go easy on this one and just bought the premade ones!); corn on the cob and Watermelon for dessert!
Wonderful Maryland Summer dinner!
Fish Fillets with Panko and Penne with Summer Squash, Zucchini and Sugar Snap Peas
TUESDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Number of Servings: 4
Penne with Summer Squash, Zucchini and Sugar Snap Peas
This recipe serves: 4
1 pound penne rigate
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 1/2 cups pasta and vegetables
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Number of Servings: 4
Penne with Summer Squash, Zucchini and Sugar Snap Peas
This recipe serves: 4
1 pound penne rigate
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 1/2 cups pasta and vegetables
Monday, June 28, 2010
Rosemary Shrimp Skewers with Arugula White Bean Salad and Orzo with basil
FRIDAY
Rosemary Shrimp Skewers with Arugula White Bean Salad
From FitnessMagazine June 2010 issue
3 tbsp plus 1 tsp extra virgin olive oil
3 tbsp plus 2 tsp fresh lemon juice
3 garlic cloves, smashed
2 tsp minced fresh rosemary
3/4 tsp salt
1/4 tsp plus 1/8 tsp black pepper
1 1/2 lbs extra large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5 oz package baby arugula
1 15 oz can cannellini beans, rinse and drained
1/2 small red onion, thinly sliced
1. Comine 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 tsp of the salt and 1/4 tsp of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium high. Thread shrimp on skewers (if they're wooden soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar and remaining olive oil, lemon juice, salt and black pepper in a large bowl. Add the arugula, beans and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
Orzo tossed with basil and olive oil
This one is all my own. I searched everywhere for an interesting recipe for orzo and while, yes, I did find ones that looked tasty or different it just wasn't what I was looking for. So we're going to try cooking some orzo. When it is finished I'll toss it with a tsp of olive oil, some chopped fresh basil and top it with grated parmesan cheese.
Rosemary Shrimp Skewers with Arugula White Bean Salad
From FitnessMagazine June 2010 issue
3 tbsp plus 1 tsp extra virgin olive oil
3 tbsp plus 2 tsp fresh lemon juice
3 garlic cloves, smashed
2 tsp minced fresh rosemary
3/4 tsp salt
1/4 tsp plus 1/8 tsp black pepper
1 1/2 lbs extra large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5 oz package baby arugula
1 15 oz can cannellini beans, rinse and drained
1/2 small red onion, thinly sliced
1. Comine 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 tsp of the salt and 1/4 tsp of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium high. Thread shrimp on skewers (if they're wooden soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar and remaining olive oil, lemon juice, salt and black pepper in a large bowl. Add the arugula, beans and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
Orzo tossed with basil and olive oil
This one is all my own. I searched everywhere for an interesting recipe for orzo and while, yes, I did find ones that looked tasty or different it just wasn't what I was looking for. So we're going to try cooking some orzo. When it is finished I'll toss it with a tsp of olive oil, some chopped fresh basil and top it with grated parmesan cheese.
Saturday, May 29, 2010
Arugula, Asparagus & Salmon with blackberry glaze
This is from Clean Eating Magazine July/August 2010
12 oz wild caught salmon filet, skin and bones removed
olive oil cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp raw honey
4 tsp low sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula
4 large scallions, thinly sliced on the diagonal
1. Preheat oven to 400. divide salmon into 8 equal sized pieces. Mist a baking sheet with cooking spray. Place salmon on baking sheet and bake for about 18 minutes. When done, salmon will flake but still stay together. Remove from oven and let cool.
2. Set a steamer basket over a pot of boiling water and steam asparagus for 2 minutes, until crisp tender. Rinse with cool water and chill in refrigerator (If you are preparing asparagus more than 1 hour ahead of time, cover and chill.
3. Take 16 blackberries and put them in a small bowl; set remaining blackberries aside.
Mash 16 blackberries, then add honey, soy sauce, oil and orange juice. Stir to combine(berries will remain chunky).
4. On 1 of 4 salad plates, arrange quarter of arugula, then top with quarter of asparagus quarter of scallions, 2 pieces of salmon and quarter of reserved blackberries. Drizzle with blackberry soy dressing, dividing evenly and serve. If desired garnish salad with orange zest.
12 oz wild caught salmon filet, skin and bones removed
olive oil cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp raw honey
4 tsp low sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula
4 large scallions, thinly sliced on the diagonal
1. Preheat oven to 400. divide salmon into 8 equal sized pieces. Mist a baking sheet with cooking spray. Place salmon on baking sheet and bake for about 18 minutes. When done, salmon will flake but still stay together. Remove from oven and let cool.
2. Set a steamer basket over a pot of boiling water and steam asparagus for 2 minutes, until crisp tender. Rinse with cool water and chill in refrigerator (If you are preparing asparagus more than 1 hour ahead of time, cover and chill.
3. Take 16 blackberries and put them in a small bowl; set remaining blackberries aside.
Mash 16 blackberries, then add honey, soy sauce, oil and orange juice. Stir to combine(berries will remain chunky).
4. On 1 of 4 salad plates, arrange quarter of arugula, then top with quarter of asparagus quarter of scallions, 2 pieces of salmon and quarter of reserved blackberries. Drizzle with blackberry soy dressing, dividing evenly and serve. If desired garnish salad with orange zest.
Saturday, May 22, 2010
Shrimp with orzo
THURSDAY
Shrimp with Orzo
Prep Time: 25 Minutes
Cook Time: 15 Minutes Ready In: 40 Minutes
Servings: 10
"Cooked orzo with spinach and tomatoes is topped with garlicky shrimp in tomato sauce, then baked and topped with crumbled feta cheese."
Ingredients:
1 (14.5 ounce) can CONTADINA® Diced
Tomatoes Petite Cut
2 (14.5 ounce) cans CONTADINA®
Crushed Tomatoes
2 cups orzo
2 tablespoons olive oil, divided 1 (10 ounce) box frozen spinach
2 garlic cloves, finely chopped
1 pound shrimp, shelled and deveined
1 teaspoon oregano
8 ounces feta cheese, crumbled
Directions:
1. Preheat oven to 350 degrees F. Lightly grease an 11x15-inch baking pan.
2. Cook orzo according to package directions; drain and toss with 1 Tbsp. olive oil. Stir in spinach and drained diced tomatoes. Spoon into prepared pan.
3. Cook garlic in remaining oil. Add shrimp; saute until just pink. Add crushed tomatoes and oregano; simmer until slightly reduced. Season to taste with salt and pepper. Spoon over orzo mixture; top with cheese.
4. Bake 15 minutes or until heated through. Garnish with parsley, if desired
Shrimp with Orzo
Prep Time: 25 Minutes
Cook Time: 15 Minutes Ready In: 40 Minutes
Servings: 10
"Cooked orzo with spinach and tomatoes is topped with garlicky shrimp in tomato sauce, then baked and topped with crumbled feta cheese."
Ingredients:
1 (14.5 ounce) can CONTADINA® Diced
Tomatoes Petite Cut
2 (14.5 ounce) cans CONTADINA®
Crushed Tomatoes
2 cups orzo
2 tablespoons olive oil, divided 1 (10 ounce) box frozen spinach
2 garlic cloves, finely chopped
1 pound shrimp, shelled and deveined
1 teaspoon oregano
8 ounces feta cheese, crumbled
Directions:
1. Preheat oven to 350 degrees F. Lightly grease an 11x15-inch baking pan.
2. Cook orzo according to package directions; drain and toss with 1 Tbsp. olive oil. Stir in spinach and drained diced tomatoes. Spoon into prepared pan.
3. Cook garlic in remaining oil. Add shrimp; saute until just pink. Add crushed tomatoes and oregano; simmer until slightly reduced. Season to taste with salt and pepper. Spoon over orzo mixture; top with cheese.
4. Bake 15 minutes or until heated through. Garnish with parsley, if desired
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