The Literate Chef

Archive for the ‘Seafood’ Category

Roasted Halibut with Tomato and Pesto

In Fish, Recipes on September 14, 2016 at 12:29 PM

roasted-halibut-with-tomato-and-pesto

ROASTED HALIBUT WITH TOMATO AND PESTO

Preparation Time 30 minutes – Serves 2

The other night for dinner, my wife made the great suggestion that we have fish; always a smart move after overindulging on the weekend. She also suggested that since we had recently made a new batch of Pesto Sauce from our crop of freshly grown basil, I do something with that and, maybe, use one of the luscious late-summer tomatoes we’d just obtained at the local Farmers’ Market.

With practically all of the ingredients predetermined for me, all I had to do was decide on how to prepare it and select the right fish for that method. Roasting seemed like a good idea, very little mess and no standing over a hot stove, so a thick piece of firm, white, fish would be best, either Halibut or Swordfish, depending upon what our local fishmonger had to offer that day. He had both, I chose the Halibut, which was about 1 inch thick. Next time I’ll try Swordfish!

High heat roasting (for 1 inch thick fillet @450 degrees between 15 & 20 minutes) might tend to dry out the fish, but a little white wine should keep it moist, and coupled with the liquid given off by the fish and other ingredients, should produce a tasty sauce of pan juices. Which it in fact did. So here it is, Roasted Halibut with Tomatoes and Basil. We hope that you enjoy it as much as we did!

INGREDIENTS:

1 lb. Halibut Fillet
4 tbsp. Uncle Fred’s Homemade Pesto
1 ripe tomato, sliced thin
1/3 cup dry white wine

PROCEDURE:

1. Preheat oven to 450 degrees.
2. Line a small shallow roasting pan with aluminum foil and place the fish in the pan.
3. Evenly spread the Pesto on fish.
4. Cover the Pesto with approximately 6 or 7 tomato slices, overlapping them to fit.
5. Place the roasting pan on the top rack of the oven and roast for 10 minutes.
6. Add the wine and continue roasting for 10 more minutes.
7. Slice the Halibut in two, and serve with pan juices.

Pan-Seared U-10 Scallops with Andouille Sausage, Spinach & Risotto

In Pork, Recipes, Scallops, Seafood on January 21, 2015 at 2:48 PM

Sautéed U-10 Scallops with Andouille Sausage

Pan-Seared U-10 Scallops with Andouille Sausage

(Cooking time – 45 minutes, serves 5 or 6)

Friends came to visit a few days ago and informed us that one of them is allergic to garlic. This presented The Literate Chef with a challenge, as garlic is a staple in our house. Rising to the occasion, and knowing that seafood and pork marry well, we decided to prepare a one-dish meal of Pan-Seared U-10 Sea Scallops, fried Andouille Sausage, spinach and a simple risotto. For extra flavor, we used smoked paprika, and white wine. The result far exceeded our expectations, everyone enjoyed the meal, and an allergic reaction was avoided.

Ingredients:

20 large (U-10) Scallops, about 2.5 lbs.
4 links of Andouille Sausage (about 1 lb.), sliced 1/4 inch thick
6 tbsp. Unsalted Butter
1 lb. Baby Spinach
1 cup Arborio Rice
1/2 large Yellow Onion, chopped
Smoked Paprika
1 qt. Seafood Stock
Dry White Wine, about 2 cups

Procedure:

Pre-heat oven to 175 degrees.

For the Risotto:

1. In a 2 qt. pot, bring the Seafood Stock to a boil.
2. In a 3 qt. pot, melt ½ the butter, add the chopped onion and cook until translucent.
3. Add the rice and stir well.
4. Add 1 cup of hot Seafood Stock to the rice and cook until the liquid is fully absorbed. Add some wine (1/4 cup or so) and when that is absorbed, repeat the process, alternately adding stock and wine (be sure to retain ½ cup of the stock for the gravy) until the risotto is done, about 30 minutes. Keep warm on the stove.

For the Rest of the Dish:

5. Add ½ cup of wine to the ½ cup of retained stock and keep warm on the stove.
6. In the meantime steam the spinach. When done remove to oven to keep warm.
7. In a non-stick sauté pan, brown the sliced Andouille sausage on both sides. When done remove to the oven.
8. Pat dry the scallops with paper toweling and liberally sprinkle one side with the smoked paprika.
9. Heat the remaining butter in the sauté pan, add the scallops, paprika side down, and sprinkle their tops with additional paprika. Pan-sear the scallops 5 minutes (if using smaller scallops, adjust time accordingly) turn the scallops and continue cooking for another 4 minutes.
10. While the scallops are cooking, assemble the other ingredients, preferably in bowls.
11. Divide the risotto evenly in each bowl, follow with the spinach, placing it atop the risotto, and then add the sausage slices around the sides of the bowls.
12. Pour the cup of stock/wine over the scallops and bring to boil for 30 seconds or so.
13. Remove the scallops from the pan and place them atop the spinach.
14. Spoon the sauce equally over each serving.

Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

Poached Cod with Tomatoes, Olives and Capers

In Fish, Recipes on September 2, 2014 at 5:23 PM

Poached Cod with Tomatoes, Olives and Capers

Poached Cod with Tomatoes, Olives and Capers

Despite the proliferation and availability of Cod on the eponymous Cape where we’ve made our home for the past several years, I usually refrain from cooking it, as it does not lend itself to many cooking techniques. You can’t grill it, it falls apart too easily. Similarly you can’t sauté it, it quickly turns to mush. I suppose you could bake or roast it, but who wants to heat up the oven to 400 degrees in the summer. My dear wife (a/k/a Grammy) has been after me to prepare it for some time. So yesterday, after recalling an earlier success with Pan-Seared Cod, I decided to try poaching and picked up a lovely one pound fillet at our local fishmonger. It was a perfect piece, center cut, about one inch thick throughout, which makes for even cooking.

Ever helpful, Grammy suggested a combination of tomatoes, olives and capers, similar to the preparation used in Red Snapper LivorneseI complied with her suggestion, I’d be a fool not to,  and last night’s dinner was a rousing success.

(Total preparation and cooking time 30 minutes; serves 2)

Ingredients:

1 lb. Cod fillet, preferably 1 inch thick throughout
4 tbsp. olive oil
2 tbsp. chopped shallots
1 cup dry white wine
1 cup clam juice or fish stock
1 large tomato, coarsely chopped
1 cup stuffed green olives (with pimento) halved widthwise
5 tbsp. capers with juice
Kosher salt
Freshly ground black pepper

Procedure:

1. Salt & pepper the Cod fillet on both sides.
2. In a braising pan or a sauté pan  or a skillet that has a cover, heat the olive oil on medium low, add the shallots and cook until soft.
3. Add the white wine, bring to a boil for 2 minutes.
4. Reduce the heat to medium-low and add the seasoned Cod.
5. Add the clam juice, or fish stock.
6. Add the tomatoes, olives and capers, cover and poach for 8 to 10 minutes, until the fish begins to flake.
7. Gently remove the Cod fillet, divide in two, plate and keep warm.
8. Bring the sauce to a boil for 2 to 3 minutes then, spoon the sauce equally over each plate.

Pan-Seared Halibut Elisabetta, En Papillote

In Fish, Recipes on July 5, 2014 at 9:51 AM

 

Pan-Seared Halibut Elisabetta

Pan-Seared Halibut Elisabetta

(Preparation time 20 minutes, serves 2)

Ingredients:

1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote

DSC_0050

Procedure:

1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.

Pan-searing the Halibut

Pan-searing the Halibut

6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.

DSC_0052
7. Arrange tomatoes, olives and capers on each piece and wrap into packages.

 

Halibut en Papillote

Halibut en Papillote



8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.

Please see: She proposed and I disposed

Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

Shrimp & Grits

In Recipes, Shrimp on May 24, 2014 at 5:07 PM

Having been stationed at Air Force bases in Texas and Mississippi, “when I wore a younger man’s clothes,” I became intimately familiar with Grits, as they were served in the mess hall at every breakfast. I recall them perfectly, white, gummy and tasteless. The only way that they became even slightly edible was drowned in butter, salt and sugar.

Last month, while visiting my cousin outside of Beaufort, South Carolina, I happened to mention that we were stopping in Charleston, as we continued on our drive north. She said to me “you have to try Shrimp and Grits, when you get to Charleston!” Recalling that gooey, bland mess to which I had been subjected while living “Down South” in the service of Uncle Sam, I thought boiled shrimp in boiled grits? Not for me!

Upon arriving in Charleston the following afternoon, we checked into the HarbourView Inn, located right in the heart of the historic district. We asked the concierge to recommend a nearby restaurant for a late lunch, and he suggested Slightly North Of Broad (SNOB), as it is just around the corner from the hotel. Sure enough, Maverick Shrimp & Grits were prominently displayed on the menu. However, the description sounded infinitely superior to the vision that was in my mind, so I thought what the heck, and went ahead and ordered them.

Having cleaned my plate of every last morsel of grits, the waitress commented that I had obviously enjoyed them. I explained my hesitation in ordering them, based on previous association, but that the dish had far exceeded my expectations. She explained that there are a variety of grits, each with differing qualities, and that theirs were stone-ground in small batches.When I inquired if Chef Lee had a cookbook, she said that unfortunately he did not, but she was kind enough to give me a copy of his recipe, which I have adapted herein. She also  recommended that I visit their affiiliate, Charleston Cooks, a delightful gourmet shop next door, where I was sure to find a bag of good quality grits to take back to the north.

I hope that you try these Grits, as they will make a Grits lover out of any darn Yankee.

 

Shrimp & Grits
(Adapted from Slightly North of Broad, Charleston, SC)
Total Time 45 minutes – Serves 2

Shrimp & Grits

Ingredients:

For the Grits:
4 cups water
½ tsp. salt
2 tbsps. Unsalted butter
1 & 1/4 cups stone ground grits
2/3-cup light cream

For the Topping:
4 oz. country ham, julienned
4 oz. Andouille sausage, cut into circles ¼ inch thick
½ fresh tomato, diced
4 scallions, sliced
1 tsp. crushed garlic
1/2 tsp. cayenne pepper

2 tbsp. unsalted butter

1/2 tsp. Creole Seasoning

1 dozen medium sized shrimp, cleaned and deveined
½ cup chicken stock

Procedure:

Prepare the Grits:

1. In a 3 qt. pot with a heavy bottom, bring the water, salt and 1tbsp. of the butter to a boil.
2. Stir in the grits, reduce heat to low and cook uncovered, stirring occasionally, until the grits are thick and creamy (approximately 35 to 40 minutes.)
3. Remove pot from the heat, add 1 tbsp. of the butter and mix well. Add the cream and mix well again. Taste, and adjust the butter and cream to your liking. Keep warm.

While the Grits are Cooking, Prepare the Topping Ingredients:

1. Slice the ham and sausage, slice and dice the vegetables, clean the shrimp and assemble the other ingredients.
2. Heat a non-stick sauté pan and add 1 tbsp. of butter. When melted, add the ham and Andouille sausage and sauté.
3. When the meat is lightly browned, add the tomatoes, scallions and spices, and sauté for 2 or 3 minutes stirring occasionally.
4. Add the shrimp and sauté for about 3 or 4 minutes until the shrimp are pink.
5. Add the chicken stock and bring to a boil.
6. Add the remaining butter.

To Serve:

Divide the grits equally between two plates. Place 6 shrimp per person on the grits and spoon equal portions of the topping over each.

Spaghetti con Vongole & Chorizo

In Clams, Pasta, Pork, Recipes, Seafood on February 21, 2014 at 4:49 PM

Spaghetti con Vongole & Chorizo

Spaghetti con Vongole & Chorizo

A few nights ago, Betty made a big platter of her famous Paella Isabella. It served 5 for dinner very nicely. However, not all of the clams and chorizo that we had bought wound up in the paella, which got me thinking about what to do with them the next day.

Having a vague recollection of a pasta dish with clams and pancetta, and thinking about dishes where seafood and pork combine nicely, I decided to experiment with these leftovers. A light tomato sauce, almost a Marechiaro, seemed to be the right approach. Rather than parsley, Betty suggested a little cilantro to finish the dish. It was the right thing to do, and the result was sublime.

(Serves 2, preparation time, 30 minutes)

Ingredients:

¼ cup Extra Virgin Olive Oil
7 cloves of garlic, minced
2 dozen Littleneck Clams, scrubbed and rinsed
¼ lb. Chorizo, cut into ½ inch cubes
1 cup of dry white wine
2 large ripe tomatoes, cut-up
½ lb. spaghetti
Chopped cilantro, about 3 tablespoons

Procedure:

1. Boil a large pot of water for the spaghetti.
2. Heat olive oil in a separate pot, about 5 qt. sized.
3. Add the garlic to the oil, and sauté lightly; do not let it burn.
4. Add the wine and bring to a boil.
5. Add the clams and cover the pot.
6. After about 2 or 3 minutes, add the tomatoes and chorizo.
7. When clams begin to steam open, add the spaghetti to the boiling water and cook according to directions.
8. Once most of the clams have opened, to avoid over-cooking them, remove them to a bowl while the sauce continues to boil and thicken, and until the spaghetti is done.
9. When the spaghetti is al dente to the taste, drain it and add it to the sauce.
10. Transfer the spaghetti and sauce to a large serving bowl, add the clams and garnish with cilantro.
11. Serve immediately.
12. Feel free to add grated pecorino-romano cheese, if so desired.

Web-Logo

Linguine with Swordfish (Pasta con Spada)

In Fish, Pasta, Recipes on September 4, 2013 at 11:19 PM

Linguine with Swordfish

Linguine with Swordfish

Preparation time 30 minutes plus 30 minutes marinating – serves 2, no leftovers!

A few weeks ago, the Travel Section of the Sunday’s New York Times, contained a wonderful article by Russell Shorto (Sciotto), on discovering his Sicilian roots. In it he mentioned having a dish of macaroni, swordfish and mint in a Sicilian restaurant. Intrigued by this combination of ingredients and remembering a dish of Pasta con Sarde that I once had in a now defunct New York City Sicilian restaurant, I decided to try and make Linguine with Swordfish. My interest was also piqued, as fresh Harpooned Swordfish is readily available from our local fishmonger.

I thought long and hard about how to go about this and ultimately decided to marinate the fish then pan grill it, de-glaze the pan with wine, toss in some tomatoes and capers, the latter for their saltiness, some fish stock or clam juice for liquid, and instead of mint, chopped parsley. It was easy to make and delicious. Next time I think I will try the mint.

Ingredients:

1/2 lb. Linguine
1/4 cup Extra Virgin Olive Oil
Juice of 2 lemons. about 1/3 cup
1 lb. fresh Swordfish
Kosher Salt and Freshly Ground Black Pepper
1 cup Dry White Wine
1 lb. Campari Tomatoes, quartered
6 Tbsps. Capers, drained

1/2 cup of Clam juice

1/4 cup, flat leaf parsley, chopped

Procedure:

  1. In a non-reactive dish, remove the skin and marinate the Swordfish in Olive Oil, Lemon Juice, Salt and Pepper for 30 minutes, turn once.
  2. Set a pot of water to boil for the linguine.
  3. Pre-heat a cast iron skilletadd the Swordfish and grill it on high heat for 5 minutes on each side, slowly add the marinade to the skillet throughout the grilling.
  4. Remove the fish, set aside and keep warm.
  5. Deglaze the skillet with white wine.
  6. Add tomatoes and capers. Cook on high for 8 mins or so, stirring regularly until the tomatoes begin to break down and the sauce thickens.
  7. Cook the linguine according to directions on the box, usually 8 or 9 minutes for al dente.
  8. Add the Clam Juice and when it comes to a boil, reduce heat to medium low.
  9. In the meantime, cut swordfish fish into 1 inch cubes, return the fish to the sauce to and heat thoroughly.
  10. When the linguine is done, strain it in a colander, transfer it to a large bowl, add the sauce and mix well.
  11. Add the parsley and toss well again.

Serve with grated Locatelli-Romano cheese if that is your preference. Do not be cowed by those who dictate that it is anathema to add cheese to pasta with seafood.

Web-Logo

Mussels Marinara with Spaghetti alla Luigi

In Guest Chefs, Mussels, Pasta, Recipes, Seafood on July 28, 2013 at 11:21 AM

Ingredients for Mussels Marinara

(Preparation Time: 15 minutes, Cooking time: 15 minutes – Serves 2)

Ingredients:

2 dozen mussels, rinsed and de-bearded if necessary
2 28 oz. cans of San Marzano tomatoes. Cut up and drained
1/2 cup cognac
1/2 lb. spaghetti
1/2 cup extra virgin olive oil
4 tbsps. unsalted butter
I Jalapeño pepper, sliced
1 &1/2 tbsps. garlic, minced. About 4 good sized cloves.
Fresh basil chopped., about 1 cup
1 cube of Knorr Caldo con Sabor de Camarón (Shrimp Flavor Bouillon)*

* omit, if desired

Procedure:

1. Bring a pot of water to boil for the spaghetti.  When the water comes to a boil, add a bit of salt and cook the spaghetti until al dente, according to instructions on the package
2. In the meantime heat the oil in in a large sauté pan, add garlic and jalapeño and cook briefly until garlic is translucent, add the tomatoes and bring to a boil.
3. Melt butter in a 3 qt. pot with a cover. When melted, add cognac and bring to a boil. Add the Shrimp Bouillon cube and stir well.
4. When the cube has disintegrated, add the mussels, cover and steam until all are opened, about 4 to 5 minutes. Do not overcook.
5. When the mussels are all open, transfer them and all of the liquid to the pan with the marinara, lower the heat and continue cooking until the spaghetti is ready.
6. Drain spaghetti, add it to the mussels in marinara, add basil stir mix well serve.

Mussels Marinara with Spaghetti alla Luigi

Mussels Marinara with Spaghetti alla Luigi

Please see: Luigi the Barber

Web-Logo

Piscatorial Perfection – Blackened Swordfish with Lime – Cilantro Marinade

In Appetizers, Fish, Recipes, Seafood on July 10, 2013 at 5:29 PM

Swordfish hors d'oeuvres

Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

  1. Heat gas grill on high.
  2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
  3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
  4. Remove fish from grill and let cool for about 15 minutes
  5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
  6. Pour lime juice over the cubes and mix well.
  7. Add cilantro and mix well again
  8. Refrigerate for 1 hour before serving.

Web-Logo

The Red, The White, The Green and The Yellow

In General Articles, Recipes, Seafood, Vegetables on July 7, 2013 at 5:00 PM

Quick, Colorful, Delicious and Healthful

Quick, Colorful, Delicious and Healthful

A quick summer meal in vibrant colors of green, white and yellow and red – Sautéed Scallops, Sautéed Asparagus and Corn on the Cob. What could be wrong with that combination? Absolutely nothing. It is delicious, nutritious, easy to prepare, cooks quickly and looks beautiful. That was dinner for two, one blisteringly hot and humid night last week. But with double the ingredients, it could easily become an elegant meal for guests, as long as they don’t have a shellfish allergy.

A visit that day to our local fishmonger revealed beautiful sea scallops, not the little bay scallops, which shouldn’t be sautéed because they don’t stand up very well to high heat. These scallops were fresh, sweet and had no off-putting odor. Sprinkled with paprika and quickly sautéed in butter and served with a light sauce of pan juices, deglazed with white wine, they were heavenly. The asparagus were first steamed, then quickly sautéed in garlic and oil. All while the corn cobs rested quietly in a pot of previously boiled and lightly salted water.

Dinner was ready in about 20 minutes.

Ingredients:

For the scallops:
1 lb. sea scallops
2 Tbsps. unsalted butter
2 Tbsps. Hot Hungarian Paprika
1/2 cup dry white wine and 3 Tbsps. heavy cream

For the asparagus:
1 bunch of asparagus, tough ends trimmed
5 cloves of garlic, sliced
2 Tbsps. Extra Virgin Olive Oil

For the corn:
2 ears of corn, shucked
1 Tsp. Kosher salt

Procedure:

1. Bring a large pot of water to boil. When it begins to boil, stir in the salt, add the corn, shut the heat and let the corn sit in the boiled water until ready to serve. This technique cooks the corn, but does not overcook it.
2. Dry the scallops with paper toweling and sprinkle with 1 Tbsp. of the paprika.
3. Quickly steam the asparagus, when they turn bright green remove from the pot and set aside.
4. Heat a non-stick pan on high, gently add the olive oil, when shimmering add the garlic and stir. Add the asparagus and sauté for 2 or 3 minutes retaining their bright green color. Keep warm.
5. Heat a non-stick skillet large enough to hold the scallops without overcrowding. When hot, add the butter. Just before the butter begins to brown, add the scallops, paprika-coated side down and sprinkle the tops with the remaining paprika.
6. Sauté the scallops for about two minutes, until lightly browned, turn and repeat. When cooked to your liking, (I prefer them slightly undercooked) add the wine, bring to a boil and let scallops cook  for 30 seconds more. Remove the scallops and set aside. Reduce the pan juices until by half, stir in the cream, let heat for 15 seconds.
7. Pour the sauce over the scallops and serve all immediately.

Serve with a chilled crisp Albariño or a Rosé and beat the heat.

Web-Logo

Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth

In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM

Pan-Seared Cod

(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)

Ingredients:

1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine

Preparation:

1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.

Serve with a crusty, warmed baguette and Sauvignon Blanc.

Please see: What to Do With a Piece of Cod

Crab Cakes Creole with Sauce Rémoulade

In Recipes, Seafood on July 23, 2012 at 2:02 PM

Crab Cakes with Sauce Remoulade

Crab Cakes Creole

 

(active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)

Ingredients:

For The Crab Cakes

1 lb. lump crab meat
1 cup thinly sliced scallions, about 7 scallions, both green and white parts
1 cup of chopped, roasted, red peppers, about one 12 oz. jar, drained
1 and ½ cups plain breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. Lemon Juice
3 tsp. of Hot Hungarian Paprika
2 eggs
Freshly ground black pepper to taste
2 tbsp. extra virgin olive oil

For The Sauce Rémoulade

2/3 cup mayonnaise
3 tbsp. capers, drained
1 tsp. granulated garlic, or ½ tsp. minced fresh garlic
4 tsp. whole milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Hot Hungarian Paprika

Preparation:

1.    Prepare the Sauce Rémoulade by combining the 6 ingredients in a small mixing bowl and whisking together briskly. Chill for 30 minutes.
2.    In the meantime, to a 4 qt. or larger mixing bowl, add the crab meat, scallions, peppers and breadcrumbs, mix well with a small rubber spatula.
3.    To a small mixing bowl, add the mustard, lemon juice, paprika and eggs, whisk together briskly.
4.    Pour the wet ingredients into the dry, add black pepper and mix well again.
5.    Form the mixture into 6 or 8 cakes, each about the size of a good-sized hamburger.
6.    Add the olive oil to 12 inch non-stick frying pan and heat on medium high.
7.    When the oil is shimmering, add the cakes and cook for 3 to 4 minutes.

Crab Cakes with Sauce Remoulade
8.    Lower the heat to medium, turn the cakes and cook an additional 3 minutes until nicely browned.

Serve the crab cakes over a bed of mixed greens tossed with 4 tbsp. of extra virgin olive oil and 4 tbsp. of champagne vinegar.

IMG_1889

Top each crab cake with several spoonful’s of the Sauce Rémoulade.

Note: These crab cakes can be served as hors d’oeuvre as well. Merely form the cakes in smaller pieces, yield 22 to 25.

Please see Memories of NOLA

Grilled Striped Bass in Lime Marinade

In Fish, Recipes, Seafood on June 20, 2012 at 8:41 AM

(Active preparation time 10 minutes, cooking time 14 minutes, total time 1&1/2 hours, serves 2)

Ingredients:
½ cup extra virgin olive oil
Juice of two fresh squeezed limes
4 tbsps. of chopped fresh cilantro
6 tsps. of minced fresh ginger
Kosher salt to taste
Freshly ground black pepper to taste
1 lb. Fillet of Striped Bass

Note: Consider adding a finely minced jalapeño pepper to the marinade for an added zing.

Preparation:
1.    Combine the first six ingredients in a mixing bowl and whisk to blend well.
2.    Place the striped bass in shallow, non-reactive pan and pour the marinade over it.
3.    Marinate at room temperature for 1 hour, turn the fillet after 30 minutes.
4.    Oil the grate on a gas grill and preheat on medium-high.
5.    Grill the fish with cover closed for 8 minutes on the first side, basting once with the marinade.
6.    Turn the fish and repeat for an additional 6 minutes.

Please see A Multitude of Fishes

Linguine with White Clam Sauce (Linguine con Vongole)

In Clams, Pasta, Recipes, Sauces, Seafood on June 16, 2012 at 9:18 AM

Linguine with White Clam Sauce (Linguine con Vongole)

(Serves four)

4 doz. medium-sized Cherrystone or Littleneck clams, about 5 lbs.
4 tbsp. of finely chopped garlic, about 12 cloves
1/2 cup chopped fresh flat (Italian) parsley
1/2 cup of extra virgin olive oil
4 tablespoons of unsalted butter
½ cup of dry white wine
2 8 oz. bottles of Clam Juice
1 & ½ lbs. dried Linguine (Barilla, DeCecco or other premium brand)

These steps can be performed in advance of serving the meal

1.    Set a large pot (6-8 quarts) of water on the stove, cover it and bring to a boil. When it begins to boil, reduce heat, keep covered and hot.
2.    Clean and shuck the clams, reserving the juices, you should have about 3 cups. Set aside 12 clams unopened – 3 for each pasta serving.
3.    Chop the garlic.
4.    Wash and dry the parsley, but do not chop it until just before adding to the sauce, that retains its color.
5.    Heat the olive oil on medium in a large sauté pan, and add the butter.
6.    When the butter is melted, foamy and bubbling, reduce heat to medium, add the garlic and cook it stirring continuously for about 1 minute.
7.    Add the wine and return heat to high, bring to a boil, continue to boil for 3 minutes, stirring continuously
8.    Add clam juice and reserved clam liquid. We prefer our clam sauce with a lot of liquid, if you prefer it on the dry side, than add only 1 bottle or none.
9.    Bring to a boil for 3 minutes.

About 15 or 20 minutes before you are ready to serve the Linguine

1.    Bring the pasta water and clam sauce to a full boil. Add the 12 reserved unopened clams to the sauce and cover.
2.    Add kosher salt to the water and add the linguine. Cook the linguine until not quite al dente, about 7 minutes.
3.    After the pasta has been cooking for about 3 minutes, remove the cover from the sauce, add the parsley and shucked, stir well, and continue cooking uncovered.

White Clam Sauce, ready for the pasta

4.    Drain the pasta, add it to the sauce in the pan, and mix it well with tongs until al dente.
5.    Remove to a large bowl and serve, garnishing each dish with 3 clams that are still in their shells.

Hot crusty Italian Bread makes a great accompaniment, as does a good dry white wine such as Wairau River Sauvignon Blanc.

Please see Clam Shucking for the secret on opening clams.

Pan-Seared Black Sea Bass

In Fish, Recipes, Seafood on May 22, 2012 at 8:10 PM

Pan-Seared Black Sea Bass

(Preparation and active cooking time 45 minutes – Serves 2)

Ingredients:

½ cup of canned creamed corn
½ cup of coconut milk
½ cup of clam juice
2 tsp. fresh minced ginger, 1 piece about 1inch by ½ inch, peeled
¼ tsp. curry powder
6 large shrimp, cleaned & de-veined
¾ lb. fillet of Black Sea Bass
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 & 1/2 Tbsp. Extra Virgin Olive Oil
Kosher Salt

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Remove fish and shrimp from refrigerator and bring to room temperature.
3.    While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
4.    When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
5.    In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
6.    When the corn is done, puree it and whisk it into the broth.
7.    Add the shrimp and let cook slowly until pink, keep warm on very low heat.
8.    Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
9.    Season both sides of the fish with Kosher Salt.
10.    Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
11.    Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
12.    Continue cooking for 4 more minutes, shutting the heat for the last minute. Note
13.    While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
14.    Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
15.    Serve immediately with hot, crispy French bread to soak up the broth.

Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using Striped Bass or any thicker fish, increase the cooking time accordingly.

Please see On Tour With The Literate Chef-Bermuda, Part II

Bermuda Fish Chowder

In Fish, Recipes, Seafood, Soups on May 20, 2012 at 8:15 PM

Bermuda Fish Chowder

                     (Total Preparation Time – 3 hours, active time 45 minutes. Serves 4 as a main meal or 8 as a starter)

Ingredients:

¼ cup extra virgin olive oil
5 large cloves of garlic, chopped
1/3 cup of chopped parsley
1 medium onion, chopped
3 stalks celery, chopped
½ green bell pepper, chopped
1 28 oz. can of tomatoes, drained – tomatoes chopped, juice reserved
2 qts. Seafood Stock
½ tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. Hot Hungarian Paprika
8 tbsp. molasses
1 ½ cups of reserved tomato juice
1.5 lbs. of firm white fish, such as snapper, or bass, cut into 1 inch cubes
Gosling’s Bermuda Black Rum
Outerbridge’s Sherry Peppers Sauce

Outerbridge’s Sherry Peppers Sauce & A Seriously Depleted Bottle of Rum

Preparation:

1.    To a 5qt. pot, add the olive oil and garlic.
2.    Heat on medium-low  for 3-4 minutes, do not let the garlic burn.
3.    Add the parsley and stir well.
4.    Add the onion, celery and green pepper, raise heat to medium and cook 6 minutes, stirring periodically, add the tomatoes and cook 4 minutes more.
5.    Add the seafood stock, thyme, cayenne and paprika, bring to a boil.
6.    Reduce heat to low and simmer, uncovered for 1 hour.
7.    Remove from the heat, and with a fine sieve, strain the liquid into a 3 qt. pot – discard the solids.
8.    Return the liquid to a boil; add the molasses and the reserved tomato juice.
9.    Add the fish and cook uncovered for 40 minutes on medium-low.
10.    Raise the heat to medium and cook 20 minutes more.
11.    Remove large pieces of fish and shred or chop them, then return them to the chowder.
12.    Serve chowder in soup bowls, lacing each bowl with about 1 tablespoon of Gosling’s Bermuda Black Rum and several dashes of Outerbridge’s Sherry Peppers Sauce.

Serve with toasted French bread, brushed with olive oil and a well-chilled bottle of Sancerre.

Please see On Tour With The Literate Chef – Bermuda, Part I

Roasted Halibut with Chouriço and Porcini Mushrooms

In Fish, Pork, Recipes, Seafood on March 25, 2012 at 3:25 PM

Roasted Halibut with Chouriço and Porcini Mushrooms

Ingredients:

1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives

Preparation:

1.    Pre-heat oven to 400 degrees with the rack on the highest level.
2.    Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3.    Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4.    Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5.    While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6.    Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7.    Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8.    Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9.    Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10.    With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11.    Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.

*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.

Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.

Please see: A Serendipitous Halibut Dinner

Paella Isabella

In Recipes, Rice, Seafood on January 29, 2012 at 2:28 PM

Paella Isabella

Paella Isabella

The secret to great paella is to be vigilant during the cooking process, constantly turning the mixture as ingredients are added, while simmering on low heat. The rice should be moist, sticky and tender when finished, so taste it periodically during the cooking. Make no mistake about it, paella is not a ‘fast food’, but the attention it requires is repaid by a delicious and most enjoyable meal.

Special equipment: a carbon steel 12 to 14 inch paella pan, a wooden spoon for stirring and large spatula for turning.

Total preparation and cooking time: 1 ½ to 2 hours. Serves 4 to 6 people.

Ingredients:
•    2 tbsps. Extra Virgin Olive Oil
•    4 Boneless, Skinless, Chicken Thighs, halved
•    4 tbsps. Unsalted Butter
•    1 Large Yellow Onion, chopped
•    1 qt.  Unsalted Chicken Stock
•    1 tsp. Saffron
•    1 Cup of Arborio Rice
•    3 Chorizos, sliced ¼ inch thick
•    ½ lb. Frozen Peas
•    ½ lb. Mussels, de-bearded and rinsed
•    2 dozen small Littleneck Clams, scrubbed and rinsed
•    2 Lobster Tails, removed from shell and quartered
•    ½ cup dry white wine
•    1 lb. Large Shrimp, cleaned and deveined
•    2 large Roasted Red Peppers, thinly sliced
•    1 small jar Marinated Artichoke Hearts, drained

Preparation:
1.    Heat the olive oil on medium and brown the chicken.
2.    Remove and set aside the chicken, add and melt the butter.
3.    Add onions, sauté until translucent.
4.    Add 3 cups of chicken stock and bring to a low boil.
5.    Add saffron and stir well, then add the rice.
6.    Cook over low-medium heat for about 15 minutes, stirring constantly.
7.    Add back the browned chicken, then the chorizos.
8.    Add the peas and remaining cup of chicken stock, reduce heat to low.
9.    For the next 30 minutes add and stir constantly the following ingredients: mussels, clams and lobster meat.
10.    When clams begin to open, add the wine and cook 5 minutes.
11.    Add the shrimp, peppers and artichoke hearts, stir until shrimp turn pink approximately 15 minutes.

Serve with Rioja wine such as: Marques De Caceres Rioja Crianza Red

Please see: Cooking in Naples…Florida, that is!

%d bloggers like this: