This appetizer works equally well with shredded chicken breast or crab meat, so use whatever you have on hand. You can make both the shrimp mixture and the wonton cups the day before (keep shrimp in the fridge but cups in tupperware on the countertop) and just assemble right before you need them.
makes 2 dozen pieces
1 package refrigerated fresh wonton wrappers
1 lb pre-cooked shrimp, chopped
4 green onions, thinly sliced (both white and green parts)
1/2 cucumber, peeled, seeded, and diced small
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp toasted sesame oil
1 tbsp canola oil (plus extra for brushing wontons)
1 tsp pepper
Preheat the oven to 375 degrees F. Spray mini-muffin tin with cooking spray. Brush the wonton wrappers with canola oil, and place each wrapper into a section of muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
While wontons bake, mix remaining ingredients together in a bowl, tossing to combine well. Immediately before serving, fill cups with shrimp mixture.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Sunday, June 13
Sunday, June 6
tilapia with lemon caper sauce
this sauce works equally well with other types of fish and with chicken. Don't add the butter until the very end, after you've turned off the heat.
serves 2
2 tilapia fillets
1 cup all purpose flour
juice of 1 lemon
2 tbsps capers
1 garlic clove, minced
1 cup white wine
1 tbsp corn starch
2 tbsp unsalted butter
3 tbsps olive oil
salt and pepper
Heat oil in a large skillet over medium high heat. While oil heats, mix flour, 1 tbsp salt and 1/2 tbsp pepper and spread onto a plate. Place one tilapia fillet in the flour and press so that flour adheres. Flip over and repeat with other side. Shake off excess flour and repeat with other fillet. Add fish to pan and allow to cook for 2 minutes on first side, then flip (fish should be golden brown). Cook for another minute on other side and remove from pan onto paper towels. Keep warm. Whisk cornstarch with 1/4 cup water to make a slurry.
Add garlic and capers to pan. Cook for a minute to soften garlic. Add wine and lemon juice and cook for 5 minutes or until reduced by half. Stir in slurry. Cook for another 3 minutes, then remove from heat. Add butter and stir to incorporate. Season with salt and pepper. Serve fish with sauce spooned over top.
serves 2
2 tilapia fillets
1 cup all purpose flour
juice of 1 lemon
2 tbsps capers
1 garlic clove, minced
1 cup white wine
1 tbsp corn starch
2 tbsp unsalted butter
3 tbsps olive oil
salt and pepper
Heat oil in a large skillet over medium high heat. While oil heats, mix flour, 1 tbsp salt and 1/2 tbsp pepper and spread onto a plate. Place one tilapia fillet in the flour and press so that flour adheres. Flip over and repeat with other side. Shake off excess flour and repeat with other fillet. Add fish to pan and allow to cook for 2 minutes on first side, then flip (fish should be golden brown). Cook for another minute on other side and remove from pan onto paper towels. Keep warm. Whisk cornstarch with 1/4 cup water to make a slurry.
Add garlic and capers to pan. Cook for a minute to soften garlic. Add wine and lemon juice and cook for 5 minutes or until reduced by half. Stir in slurry. Cook for another 3 minutes, then remove from heat. Add butter and stir to incorporate. Season with salt and pepper. Serve fish with sauce spooned over top.
mediterranean tuna steaks
this can be made with many different kinds of fish, from tilapia to salmon. The only adjustment you need to make is to the cooking time of the fish, depending the thickness of the fillets. Adjust the ingredients according to what you have on hand.
serves 2
2 tuna steaks
1/2 can diced tomatoes
1 garlic clove, minced
1/2 onion, thinly sliced
2 tbsp capers and/or 2 tbsp chopped green olives
1 tsp dried oregano
1 cup white wine, water, or chicken broth
small pinch red pepper flakes (optional)
2 tbsps olive oil
salt and pepper
Heat olive oil in a large skillet over medium high heat. Season steaks on both sides with salt and pepper and place in pan. Cook for 1 minutes on one side, flip, and cook for another minute on the other side (tuna will not be cooked through). Remove from pan. Reduce heat to medium. Add onions and garlic to pan and cook until onions are translucent, about 3 minutes. Add remaining ingredients and bring to a boil. As soon as mixture boils, reduce heat to medium low, so it is just barely simmering. Cook for 5 minutes, then add tuna back to pan and allow to cook for 3-4 minutes. Serve tuna warm with sauce spooned over it.
serves 2
2 tuna steaks
1/2 can diced tomatoes
1 garlic clove, minced
1/2 onion, thinly sliced
2 tbsp capers and/or 2 tbsp chopped green olives
1 tsp dried oregano
1 cup white wine, water, or chicken broth
small pinch red pepper flakes (optional)
2 tbsps olive oil
salt and pepper
Heat olive oil in a large skillet over medium high heat. Season steaks on both sides with salt and pepper and place in pan. Cook for 1 minutes on one side, flip, and cook for another minute on the other side (tuna will not be cooked through). Remove from pan. Reduce heat to medium. Add onions and garlic to pan and cook until onions are translucent, about 3 minutes. Add remaining ingredients and bring to a boil. As soon as mixture boils, reduce heat to medium low, so it is just barely simmering. Cook for 5 minutes, then add tuna back to pan and allow to cook for 3-4 minutes. Serve tuna warm with sauce spooned over it.
Wednesday, June 2
smoked salmon potato cups
You could peel, shred, and drain the potatoes yourself, but why? I can always find pre-packaged shredded hash browns (Simply Potatoes is the brand my grocery store stocks) when I need them. You'll need a mini muffin pan to make these, but it's worth the investment if you don't already have one, as there are tons of appetizers you can make with it.
makes 2 dozen potato cups
3 1/2 cups shredded hash browns
1 1/2 cups sour cream
6 oz nova style, thin-sliced smoked salmon, sliced into 24 pieces
1 bunch fresh chives, finely chopped
1/4 cup extra virgin olive oil
2 tbsp salt
1 tbsp pepper
non-stick cooking spray (optional)
Pre-heat oven to 375 degrees. Liberally grease the inside of a (24 cup) mini muffin pan with cooking spray or olive oil. Toss hash browns with olive oil, salt, and pepper. Spoon approximately 2 tablespoons of hash browns into each muffin cup and use your fingers to press into pan to create a cup (some hash browns will stick out over the top of the pan). Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool before removing from pan. Place potato cups onto serving dish.
Just before serving, spoon 1 tablespoon of sour cream into each potato cup, top with 1 slice salmon and a pinch of chives. Serve at room temperature.
makes 2 dozen potato cups
3 1/2 cups shredded hash browns
1 1/2 cups sour cream
6 oz nova style, thin-sliced smoked salmon, sliced into 24 pieces
1 bunch fresh chives, finely chopped
1/4 cup extra virgin olive oil
2 tbsp salt
1 tbsp pepper
non-stick cooking spray (optional)
Pre-heat oven to 375 degrees. Liberally grease the inside of a (24 cup) mini muffin pan with cooking spray or olive oil. Toss hash browns with olive oil, salt, and pepper. Spoon approximately 2 tablespoons of hash browns into each muffin cup and use your fingers to press into pan to create a cup (some hash browns will stick out over the top of the pan). Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool before removing from pan. Place potato cups onto serving dish.
Just before serving, spoon 1 tablespoon of sour cream into each potato cup, top with 1 slice salmon and a pinch of chives. Serve at room temperature.
Monday, May 3
spicy salmon cakes
These salmon cakes are made just like crabcakes, and are a great use-up for leftover salmon. Serve over a bed of greens tossed with vinagrette for a light supper.
serves 2
1/2 pound cooked skinless salmon fillets, cut into 1/2-inch pieces
1 (6-inch) pita round or 1 slice firm white sandwich bread, torn into small pieces
4 tbsp light mayonnaise
1 large egg, lightly beaten
4 dashes cumin
4 dashes cayenne pepper or chili powder
6 dashes garlic salt
1 tablespoon lemon juice (juice of 1/2 lemon)
1 tablespoons olive oil
Mix together salmon, pita, mayonnaise, egg, spices, and lemon juice and form into 2 cakes. Heat oil in a large skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Sunday, February 21
tilapia with chili lime butter
Compound butters are a simple way to add flavor to fish, chicken, or meat. Make double the amount needed for this recipe and save the rest in the fridge for next week.
serves 2
2 tilapia filets
3 tbsp unsalted butter, at room temperature
1 tsp lime zest
2 tbsp fresh lime juice
2 large pinches chili powder
olive oil
Mix butter, lime zest, lime juice, and chili powder in a small bowl. Spoon into a small bowl and refrigerate for at least an hour. Heat oil in a large sautee pan over medium-high heat. Add tilapia and cook for 2 minutes on each side. Remove pan from heat and top each piece with a heaping tablespoon of compound butter. Serve once melted.
serves 2
2 tilapia filets
3 tbsp unsalted butter, at room temperature
1 tsp lime zest
2 tbsp fresh lime juice
2 large pinches chili powder
olive oil
Mix butter, lime zest, lime juice, and chili powder in a small bowl. Spoon into a small bowl and refrigerate for at least an hour. Heat oil in a large sautee pan over medium-high heat. Add tilapia and cook for 2 minutes on each side. Remove pan from heat and top each piece with a heaping tablespoon of compound butter. Serve once melted.
israeli couscous with shrimp and vegetables
Israeli couscous is just large, pea-sized couscous, which is made of pasta. It has a wonderful chewy texture and absorbs the vinagrette perfectly for a flavorful, fast weeknight pasta salad.
serves 2
1 cup israeli couscous
1/2 cup chicken stock
1/2 cup water
1/2 lb medium shrimp, peeled and deveined or pre-cooked
1 zucchini, cut in half and thinly sliced
handful cherry or grape tomatoes, cut in half
4 green onions, thinly sliced
1 tsp dried oregano
3 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
pepper
Boil couscous according to package instructions and drain. Heat 2 tbsp oil over medium-high heat in a large saucepan. Add drained couscous to pan and sautee until lightly browned. Remove from pan into a bowl. Return pan to stove over medium-high heat and add remaining oil. When oil is hot, add zucchini, tomatoes, onions , and shrimp (if using raw) and season with salt and pepper. Cook vegetables 5-7 minutes or until lightly browned. Add to bowl with couscous. Add shrimp (if using pre-cooked). Add lemon juice, vinegar, and oregano, and toss to combine. Season to taste with salt and pepper. Serve at room temperature.
serves 2
1 cup israeli couscous
1/2 cup chicken stock
1/2 cup water
1/2 lb medium shrimp, peeled and deveined or pre-cooked
1 zucchini, cut in half and thinly sliced
handful cherry or grape tomatoes, cut in half
4 green onions, thinly sliced
1 tsp dried oregano
3 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
pepper
Boil couscous according to package instructions and drain. Heat 2 tbsp oil over medium-high heat in a large saucepan. Add drained couscous to pan and sautee until lightly browned. Remove from pan into a bowl. Return pan to stove over medium-high heat and add remaining oil. When oil is hot, add zucchini, tomatoes, onions , and shrimp (if using raw) and season with salt and pepper. Cook vegetables 5-7 minutes or until lightly browned. Add to bowl with couscous. Add shrimp (if using pre-cooked). Add lemon juice, vinegar, and oregano, and toss to combine. Season to taste with salt and pepper. Serve at room temperature.
easy cioppino
Cioppino is a delicious italian seafood soup that looks complicated but is actually very easy to make. And because the fish and mussels cook so quickly, it makes for a fast weeknight dinner.
Serves 2
1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper
Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.
Serves 2
1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper
Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.
Saturday, February 13
lobster and avocado "martinis"
This impressive first course looks fabulous and tastes even better. It's a great way to make a little lobster go a long way. And, by using pre-steamed (and already cooled) seafood from the grocery store, you cut prep time down to just 15 minutes.
Serves 2
1 4-5 oz steamed lobster tail, shell removed
1/4 lb cooked medium shrimp, deveined and tail removed
1/2 cup cherry or grape tomatoes, halved
1 ripe avocado, diced (watch how-to video)
2 tbsp mayonnaise
1 tbsp lemon juice (from 1/2 lemon)
1 tbsp red wine vinegar
1/2 cup fresh cilantro leaves (about 1/2 a bunch)
1/2 garlic clove
salt and pepper
Cut the lobster tail into bite sized chunks and place in a bowl with shrimp, tomatoes, and half of the diced avocado, careful not to smash the avocado. Place remaining avocado, mayonnaise, lemon juice, vinegar, cilantro (keep a few leaves out for garnish), and garlic in the food processor and puree until smooth. Pour over seafood and toss gently to coat. Spoon into martini glasses and top with extra cilantro leaves. Serve chilled.
Serves 2
1 4-5 oz steamed lobster tail, shell removed
1/4 lb cooked medium shrimp, deveined and tail removed
1/2 cup cherry or grape tomatoes, halved
1 ripe avocado, diced (watch how-to video)
2 tbsp mayonnaise
1 tbsp lemon juice (from 1/2 lemon)
1 tbsp red wine vinegar
1/2 cup fresh cilantro leaves (about 1/2 a bunch)
1/2 garlic clove
salt and pepper
Cut the lobster tail into bite sized chunks and place in a bowl with shrimp, tomatoes, and half of the diced avocado, careful not to smash the avocado. Place remaining avocado, mayonnaise, lemon juice, vinegar, cilantro (keep a few leaves out for garnish), and garlic in the food processor and puree until smooth. Pour over seafood and toss gently to coat. Spoon into martini glasses and top with extra cilantro leaves. Serve chilled.
Sunday, January 17
soy-glazed salmon with shitakes
This glaze is so flavorful, you can flavor every bite with just a thin brushing of it over the salmon in the final minutes of cooking. Shitake mushrooms add an earthy balance to the sweet and spicy tastes of the glaze.
Serves 2
2 salmon portions
4 0z shitake mushrooms, thinly sliced
1 garlic clove, minced
1/2 cup soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
canola oil
Heat oven to 375 degrees. Place salmon portions, skin side down, in a baking dish. Heat a small skillet over medium-high heat. Add mushrooms to dry pan and cook to release water. Add 1 tsp canola oil and sautee mushrooms until browned. Spoon evenly over top of salmon, cover with foil, and bake for 7-10 minutes or until fish is just cooked through (center is almost fully opaque).
While salmon bakes, whisk together garlic, soy sauce, sriracha sauce, and brown sugar and bring to a boil in a small saucepan. Reduce heat to medium-high and cook, careful not to scorch, until reduced by half. Sauce should coat the back of a spoon.
Remove salmon from the oven, drizzle with the glaze, and serve.
Serves 2
2 salmon portions
4 0z shitake mushrooms, thinly sliced
1 garlic clove, minced
1/2 cup soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
canola oil
Heat oven to 375 degrees. Place salmon portions, skin side down, in a baking dish. Heat a small skillet over medium-high heat. Add mushrooms to dry pan and cook to release water. Add 1 tsp canola oil and sautee mushrooms until browned. Spoon evenly over top of salmon, cover with foil, and bake for 7-10 minutes or until fish is just cooked through (center is almost fully opaque).
While salmon bakes, whisk together garlic, soy sauce, sriracha sauce, and brown sugar and bring to a boil in a small saucepan. Reduce heat to medium-high and cook, careful not to scorch, until reduced by half. Sauce should coat the back of a spoon.
Remove salmon from the oven, drizzle with the glaze, and serve.
Tuesday, December 8
modern shrimp cocktail
Yes, you can show up with one of those almost-defrosted shrimp rings from the seafood department. But why settle for watery, tasteless shrimp when you can make really tasty ones in less time than it takes to run to the store? The key is to roast the shrimp instead of boiling them - an idea from the Barefoot Contessa, Ina Garten. You'll be amazed at the difference it makes.
serves 10
2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper
Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.
serves 10
2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper
Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.
Sunday, November 8
sesame tuna steaks
Serves 4
4 tuna steaks
1/2 cup sesame seeds
salt and pepper
1/4 cup canola oil
Heat oil in a large skillet over high heat. Pour sesame seeds onto a plate. Pat steaks dry, sprinkle with salt and pepper, and press onto sesame seeds on both sides. Carefully place steaks in skillet and cook for 2-4 minutes total, turning once, for medium rare tuna.
4 tuna steaks
1/2 cup sesame seeds
salt and pepper
1/4 cup canola oil
Heat oil in a large skillet over high heat. Pour sesame seeds onto a plate. Pat steaks dry, sprinkle with salt and pepper, and press onto sesame seeds on both sides. Carefully place steaks in skillet and cook for 2-4 minutes total, turning once, for medium rare tuna.
Tuesday, August 11
louisianna shrimp boil
Easy to do - this is all about timing. We love this as an alternative to burgers when feeding a crowd at a tailgate or bbq.
serves 8
4 lbs large shrimp, shell on, defrosted if frozen
2 packages smoked sausage or kielbasa
8 ears of corn, cut in half (or 16 frozen corn pieces)
4 large onions, cut in half
3 lbs baby red potatoes
2 heads garlic, whole
2 lemons, cut in half
2 boxes Zatarains Crab and Shrimp boil seasoning bags
1/2 cup worcestershire sauce
1/2 cup hot sauce (optional)
Fill a large boiler (turkey fryers work as well) half full with water and bring to a boil. Add Shrimp boil seasoning, worcestershire, hot sauce, lemons, garlic, potatoes, and onions. Bring back to a boil and cook for 10 minutes. Add sausage and cook for another 10 minutes. Add shrimp and turn heat off. Allow to cook in hot water for 5-7 more minutes or until shrimp is opaque. Remove strainer and pour out onto a newspaper-covered table. Serve with melted butter and extra hot sauce. If there's shrimp leftover, remove from shells before refrigerating.
serves 8
4 lbs large shrimp, shell on, defrosted if frozen
2 packages smoked sausage or kielbasa
8 ears of corn, cut in half (or 16 frozen corn pieces)
4 large onions, cut in half
3 lbs baby red potatoes
2 heads garlic, whole
2 lemons, cut in half
2 boxes Zatarains Crab and Shrimp boil seasoning bags
1/2 cup worcestershire sauce
1/2 cup hot sauce (optional)
Fill a large boiler (turkey fryers work as well) half full with water and bring to a boil. Add Shrimp boil seasoning, worcestershire, hot sauce, lemons, garlic, potatoes, and onions. Bring back to a boil and cook for 10 minutes. Add sausage and cook for another 10 minutes. Add shrimp and turn heat off. Allow to cook in hot water for 5-7 more minutes or until shrimp is opaque. Remove strainer and pour out onto a newspaper-covered table. Serve with melted butter and extra hot sauce. If there's shrimp leftover, remove from shells before refrigerating.
poached grouper
Poaching is a great, healthy method for making tender fish. The trick is to keep the poaching liquid to a bare simmer so as not to make the fish tough. Grouper's a nice, thick white fish, but this would work just as well with a thinner fish like tilapia, just be sure to keep an eye on the heat so the fillet doesn't break apart during cooking.
serves 4
1 cup white wine
1 cup low sodium chicken stock
1 lemon, sliced
2 tbsp capers
1 large garlic clove, chopped
1 tsp red pepper flakes
1 tbsp butter
4 grouper fillets (or other fish)
Add first 7 ingredients to a large saucepan and bring to a boil. Lower to a bare simmer and add fish. Cover and poach until fish is cooked through. Remove fish and bring poaching liquid back up to a boil. Boil until reduced to a thin sauce consistency and serve with fish.
serves 4
1 cup white wine
1 cup low sodium chicken stock
1 lemon, sliced
2 tbsp capers
1 large garlic clove, chopped
1 tsp red pepper flakes
1 tbsp butter
4 grouper fillets (or other fish)
Add first 7 ingredients to a large saucepan and bring to a boil. Lower to a bare simmer and add fish. Cover and poach until fish is cooked through. Remove fish and bring poaching liquid back up to a boil. Boil until reduced to a thin sauce consistency and serve with fish.
Sunday, July 26
shrimp and sausage stew
My husband and I love gumbo, and this stew hits up all the flavors we love and miss from New Orleans: shrimp, sausage, tomato, and spice. I pump up the nutrition and reduce the fat by minimize the fat by stretching out the sausage (turkey) flavor, and adding a few handfuls of turnip greens.
Serves 4
1 hot italian turkey sausage
3/4 lb medium shrimp, peeled and deveined
1 14-oz can diced tomatoes
1 green bell pepper, cored and cut in half
1 small onion, peeled and quartered
2 garlic cloves
3 handfuls turnip greens (or mustard greens)
1 cup low sodium chicken broth
1/2 cup white wine
worcestershire sauce
hot sauce
canola oil
Heat oil in a large skillet to medium, add sausage (without casing) and brown while breaking up. Process pepper, onion, and garlic in a food processor until finely diced. Add to pan and sautee until onion is translucent, about 10 minutes. Add tomatoes and break up with spoon. Add broth, wine, worcestershire sauce, and hot sauce (to taste). Bring to a boil. Add shrimp, then reduce heat to low. Add turnip greens and toss together to wilt greens. Simmer, uncovered, for 20 minutes. Serve over steamed rice.
Serves 4
1 hot italian turkey sausage
3/4 lb medium shrimp, peeled and deveined
1 14-oz can diced tomatoes
1 green bell pepper, cored and cut in half
1 small onion, peeled and quartered
2 garlic cloves
3 handfuls turnip greens (or mustard greens)
1 cup low sodium chicken broth
1/2 cup white wine
worcestershire sauce
hot sauce
canola oil
Heat oil in a large skillet to medium, add sausage (without casing) and brown while breaking up. Process pepper, onion, and garlic in a food processor until finely diced. Add to pan and sautee until onion is translucent, about 10 minutes. Add tomatoes and break up with spoon. Add broth, wine, worcestershire sauce, and hot sauce (to taste). Bring to a boil. Add shrimp, then reduce heat to low. Add turnip greens and toss together to wilt greens. Simmer, uncovered, for 20 minutes. Serve over steamed rice.
Tuesday, July 21
grilled mussels
Mussels are incredibly easy to cook, and are especially delicious when grilled. Be sure to clean and debeard the mussels before cooking. We love this as an appetizer, or tossed with pasta and a squeeze of lemon for a fast supper.
Serves 4 as an appetizer
3 lbs. live mussels, scrubbed, beards removed
4 tbsp salted butter
2 garlic cloves, minced
2 tbsp red pepper flakes (optional)
Heat grill over medium heat. Place mussels onto grill crosswise, so they don't slip through grate. Meanwhile, heat butter, garlic, and red pepper flakes (if desired) in a heatproof dish on the grill or in the microwave. Using tongs, remove mussels once they open, approximately 3 minutes. Serve with garlic butter for dipping.
Serves 4 as an appetizer
3 lbs. live mussels, scrubbed, beards removed
4 tbsp salted butter
2 garlic cloves, minced
2 tbsp red pepper flakes (optional)
Heat grill over medium heat. Place mussels onto grill crosswise, so they don't slip through grate. Meanwhile, heat butter, garlic, and red pepper flakes (if desired) in a heatproof dish on the grill or in the microwave. Using tongs, remove mussels once they open, approximately 3 minutes. Serve with garlic butter for dipping.
Thursday, June 11
fish tacos
This recipe uses grouper, but any mild, white fish will work. Modern Grill Rub makes an appearance here, proving its versatility beyond the grill.
Serves 4-6
2-3 lbs grouper filets (defrosted if frozen; about 6-8 oz per person)
1/2 cup modern grill rub
canola oil
1 package corn tortillas (2-3 per person)
2 cups avocado and peach salsa
lime wedges
Season grouper liberally with grill rub and allow to marinate, refrigerated, for at least 10 minutes but up to 2 hours. Heat a large frying pan over medium high heat, coat bottom of pan with canola oil. When oil is hot (drop a bit of water in the pan, if it immediately evaporates, it's hot enough) place grouper in pan. Do not overcrowd pan.
Cook grouper, in batches, approximately 2-3 minutes per side, depending on thickness of filet. Do not move fish once it's in the pan to allow crust to form. Remove from heat and cover with foil to keep warm.
Heat stack of tortillas in microwave for 30 seconds , wrapped in paper towel to prevent drying. Serve grouper, tortillas, and salsa together.
Serves 4-6
2-3 lbs grouper filets (defrosted if frozen; about 6-8 oz per person)
1/2 cup modern grill rub
canola oil
1 package corn tortillas (2-3 per person)
2 cups avocado and peach salsa
lime wedges
Season grouper liberally with grill rub and allow to marinate, refrigerated, for at least 10 minutes but up to 2 hours. Heat a large frying pan over medium high heat, coat bottom of pan with canola oil. When oil is hot (drop a bit of water in the pan, if it immediately evaporates, it's hot enough) place grouper in pan. Do not overcrowd pan.
Cook grouper, in batches, approximately 2-3 minutes per side, depending on thickness of filet. Do not move fish once it's in the pan to allow crust to form. Remove from heat and cover with foil to keep warm.
Heat stack of tortillas in microwave for 30 seconds , wrapped in paper towel to prevent drying. Serve grouper, tortillas, and salsa together.
Thursday, December 25
fresh crab ravioli
serves 4
I like to make a whole batch of these lighter-than-air ravioli, cook up a few for dinner and freeze the rest for a quick weeknight meal that's quite gourmet. Serve with modern cheese sauce or simple melted butter, pepper, and a sprinkling of parmesan.
1 package wonton wrappers (usually near tofu in the grocery store)
1 tub crab meat (Phillips is a common brand)
1 8 0z container low-fat ricotta cheese
salt and pepper to taste
Fill a small dish with water. Mix crab, ricotta, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp crab mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all crab mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.
Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon, top with sauce, and serve immediately.
I like to make a whole batch of these lighter-than-air ravioli, cook up a few for dinner and freeze the rest for a quick weeknight meal that's quite gourmet. Serve with modern cheese sauce or simple melted butter, pepper, and a sprinkling of parmesan.
1 package wonton wrappers (usually near tofu in the grocery store)
1 tub crab meat (Phillips is a common brand)
1 8 0z container low-fat ricotta cheese
salt and pepper to taste
Fill a small dish with water. Mix crab, ricotta, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp crab mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all crab mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.
Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon, top with sauce, and serve immediately.
Saturday, December 20
cajun pasta bake
Serves 4
1 lb penne or rigatoni
½ lb medium raw shrimp, peeled and deveined
2 thick (1/2 inch) slices ham, cubed
2 chicken breasts, cut into bite-sized pieces
1 cup green pepper, diced
4 tbsp unsalted butter
6 tbsp all purpose flour
1 cup milk
1 cup chicken broth
1/2 cup low-fat sour cream
2 tbsp cajun seasoning mix
¼ cup breadcrumbs
Pre-heat oven to 350 degrees. Cook pasta according to package directions, less one minute (pasta should be slightly undercooked). Heat butter over medium heat. Once foam subsides, add green pepper and cook for 5 minutes. And add flour, one tablespoon at a time, stirring to combine with each addition. When roux is a light brown color, slowly whisk in milk, then broth. Add seasoning mix and raise heat to medium-hi. Cook for 5 minutes.
Mix together sauce, pasta, sour cream, raw shrimp and chicken, and ham and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and bake for 30-40 minutes or until breadcrumbs are browned.
1 lb penne or rigatoni
½ lb medium raw shrimp, peeled and deveined
2 thick (1/2 inch) slices ham, cubed
2 chicken breasts, cut into bite-sized pieces
1 cup green pepper, diced
4 tbsp unsalted butter
6 tbsp all purpose flour
1 cup milk
1 cup chicken broth
1/2 cup low-fat sour cream
2 tbsp cajun seasoning mix
¼ cup breadcrumbs
Pre-heat oven to 350 degrees. Cook pasta according to package directions, less one minute (pasta should be slightly undercooked). Heat butter over medium heat. Once foam subsides, add green pepper and cook for 5 minutes. And add flour, one tablespoon at a time, stirring to combine with each addition. When roux is a light brown color, slowly whisk in milk, then broth. Add seasoning mix and raise heat to medium-hi. Cook for 5 minutes.
Mix together sauce, pasta, sour cream, raw shrimp and chicken, and ham and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and bake for 30-40 minutes or until breadcrumbs are browned.
Sunday, December 7
pesto-crusted salmon
serves 4
The recipe for this crust can be modified in a thousand ways and can be used on just about any type of fish. Try using horseradish in place of the pesto for a spicy alternative.
4 salmon filets, skin on
1/4 cup modern pesto (or store bought)
2 tbsp mayonnaise
1/2 cup panko (japanese breadcrumbs)
salt and pepper
Set oven to low broil. Mix together pesto, mayo, and panko. Place salmon filets in a lightly oiled baking dish, skin side down, and top with a quarter of the topping, piling it up on the salmon. Bake, uncovered for 15-20 minutes or until salmon is cooked through and topping is golden brown.
The recipe for this crust can be modified in a thousand ways and can be used on just about any type of fish. Try using horseradish in place of the pesto for a spicy alternative.
4 salmon filets, skin on
1/4 cup modern pesto (or store bought)
2 tbsp mayonnaise
1/2 cup panko (japanese breadcrumbs)
salt and pepper
Set oven to low broil. Mix together pesto, mayo, and panko. Place salmon filets in a lightly oiled baking dish, skin side down, and top with a quarter of the topping, piling it up on the salmon. Bake, uncovered for 15-20 minutes or until salmon is cooked through and topping is golden brown.
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