Pan Roasted Salmon with Lentils
Cook Time: 45 min
Serves: 4 servings
4 ounces diced bacon
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 teaspoon minced garlic
1/2 pound lentils
1 bay leaf
1 sprig fresh thyme
4 cups rich chicken stock
2 tablespoons olive oil
4 (6-ounce) portions salmon fillets, skin removed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons flour, or cake flour (recommended: Wondra)
4 teaspoons fresh chopped parsley leaves
In a saucepan set over medium heat, saute the bacon until crispy, about 7 to 8 minutes. Remove and reserve the bacon from the pan and saute the vegetables in the bacon fat for 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the lentils and stir to cover in the fat and fold in the bay leaf and thyme, about 2 minutes. Add the chicken stock to the pan and bring to a boil. Reduce to a simmer and cook until the lentils are soft, about 30 to 35 minutes. Stir the reserved bacon into the lentils and cover to keep warm.
Set a large saute pan over medium-high heat. Add the olive oil to the pan, and season the salmon with the salt and pepper. Dip the salmon in the flour and shake to remove the excess. Sear, skin side down in the pan for 3 minutes, and turn to finish cooking on the second side, 1 minute more.
Serve the salmon with the lentils on the bottom of the plate, garnished with the chopped parsley.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Emeril's Oven Roasted Salmon and Lentils
Emeril's Oven Roasted Salmon and Lentils
Serves: 6 servings
8 ounces French green lentils
3 whole garlic cloves, peeled
2 bay leaves
1 sprig fresh thyme
6 (6-ounce) center cut salmon fillets, with skin
1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon Essence, recipe follows
1/3 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 cup peeled, seeded and chopped tomatoes
1 cup vegetable or chicken stock
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside.
Preheat the oven to 425 degrees F.
Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.
While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Serves: 6 servings
8 ounces French green lentils
3 whole garlic cloves, peeled
2 bay leaves
1 sprig fresh thyme
6 (6-ounce) center cut salmon fillets, with skin
1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon Essence, recipe follows
1/3 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 cup peeled, seeded and chopped tomatoes
1 cup vegetable or chicken stock
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside.
Preheat the oven to 425 degrees F.
Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.
While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Fetuccine w/ Smoked Salmon, Cream and Vodka
fetuccine with Smoked Salmon, Cream and Vodka
Pasta with a sauce of cream, tomato and vodka is a classic Italian dish. In this version, smoked salmon adds a luscious element.
12 oz. cold smoked salmon (lox), thinly sliced
Grated peel of 1 lemon
1/3 cup vodka, divided
1/8 teaspoon freshly ground pepper, plus more to taste
1 lb. fettuccine
1 1/2 cups heavy whipping cream
3 tablespoons tomato paste
2 tablespoons minced fresh Italian parsley plus sprigs for garnish
Kosher (coarse) salt to taste
1. Cut salmon into 1/2-inch wide strips; place in small wide bowl. Sprinkle with lemon peel. Drizzle with half of the vodka; sprinkle with pepper. Toss gently.
2. Cook fettuccine in large pot of boiling salted water according to package directions; drain thoroughly but do not rinse. Place in another wide shallow bowl.
3. Meanwhile, in small saucepan, heat cream over medium-low heat until warm; stir in tomato paste. Simmer 10 minutes or until cream is just slightly reduced. Stir in remaining vodka and minced parsley; season with salt and pepper. Remove from heat.
4. Set aside several strips of salmon for garnish; sprinkle remainder over pasta. Pour hot cream sauce over pasta; toss gently to thoroughly coat. Divide pasta among 6 individual plates. Garnish with salmon and parsley sprigs. Serve immediately.
6 servings
Pasta with a sauce of cream, tomato and vodka is a classic Italian dish. In this version, smoked salmon adds a luscious element.
12 oz. cold smoked salmon (lox), thinly sliced
Grated peel of 1 lemon
1/3 cup vodka, divided
1/8 teaspoon freshly ground pepper, plus more to taste
1 lb. fettuccine
1 1/2 cups heavy whipping cream
3 tablespoons tomato paste
2 tablespoons minced fresh Italian parsley plus sprigs for garnish
Kosher (coarse) salt to taste
1. Cut salmon into 1/2-inch wide strips; place in small wide bowl. Sprinkle with lemon peel. Drizzle with half of the vodka; sprinkle with pepper. Toss gently.
2. Cook fettuccine in large pot of boiling salted water according to package directions; drain thoroughly but do not rinse. Place in another wide shallow bowl.
3. Meanwhile, in small saucepan, heat cream over medium-low heat until warm; stir in tomato paste. Simmer 10 minutes or until cream is just slightly reduced. Stir in remaining vodka and minced parsley; season with salt and pepper. Remove from heat.
4. Set aside several strips of salmon for garnish; sprinkle remainder over pasta. Pour hot cream sauce over pasta; toss gently to thoroughly coat. Divide pasta among 6 individual plates. Garnish with salmon and parsley sprigs. Serve immediately.
6 servings
Tuscan Style Tuna Salad
Tuscan Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.
Makes 4 servings, 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrate; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.
Nutrition bonus: Fiber (25% daily value), Vitamin C (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat
TIP: Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.
Makes 4 servings, 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrate; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.
Nutrition bonus: Fiber (25% daily value), Vitamin C (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat
TIP: Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium
Dijon Crusted Halibut
Dijon Crusted Halibut
Original recipe yield: 4
Prep Time:
15 Minutes Ready In:
30 Minutes
Cook Time:
15 Minutes Servings:
4 (Change)
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
:
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Original recipe yield: 4
Prep Time:
15 Minutes Ready In:
30 Minutes
Cook Time:
15 Minutes Servings:
4 (Change)
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
:
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Italian Grilled Tuna
Italian Grilled Tuna Recipe
INGREDIENTS:
* 6 (8-ounce) tuna steaks, 3/4-inch thick
* 3/4 cup extra virgin olive oil
* 1/2 cup minced parsley
* 1/2 (7-ounce) jar roasted red peppers, drained and diced
* 1/2 cup thinly sliced scallions
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained
* 2 tablespoons minced fresh oregano or 2 teaspoons dried
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
TO PREPARE:
In a medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 1 tablespoon lemon juice, capers, oregano, and salt. Simmer over low heat for 5 minutes, stirring occasionally to blend flavors. Remove from heat and set aside.
Arrange a single layer of tuna in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tablespoons lemon juice over fish. Season with pepper. Turn to coat both sides. Cover and marinate at room temperature for 30 minutes.
Prepare grill. Place fish on an oiled rack set 4 to 6 inches from coals. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist (about 8 to 10 minutes). Spoon sauce over each steak and serve.
SERVES: 6
INGREDIENTS:
* 6 (8-ounce) tuna steaks, 3/4-inch thick
* 3/4 cup extra virgin olive oil
* 1/2 cup minced parsley
* 1/2 (7-ounce) jar roasted red peppers, drained and diced
* 1/2 cup thinly sliced scallions
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained
* 2 tablespoons minced fresh oregano or 2 teaspoons dried
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
TO PREPARE:
In a medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 1 tablespoon lemon juice, capers, oregano, and salt. Simmer over low heat for 5 minutes, stirring occasionally to blend flavors. Remove from heat and set aside.
Arrange a single layer of tuna in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tablespoons lemon juice over fish. Season with pepper. Turn to coat both sides. Cover and marinate at room temperature for 30 minutes.
Prepare grill. Place fish on an oiled rack set 4 to 6 inches from coals. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist (about 8 to 10 minutes). Spoon sauce over each steak and serve.
SERVES: 6
Shrimp Risotto with Lemon and Garlic
Shrimp Risotto with Lemon and Garlic
1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz.) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz. shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
Dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper
1. Combine parsley, garlic and lemon peel in small bowl.
2. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a low simmer.
3. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring occasionally. Remove shrimp.
4. Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center.
5. Add shrimp; cook 1 minute or until heated through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.
4 (1 1/4-cup) servings
1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz.) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz. shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
Dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper
1. Combine parsley, garlic and lemon peel in small bowl.
2. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a low simmer.
3. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring occasionally. Remove shrimp.
4. Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center.
5. Add shrimp; cook 1 minute or until heated through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.
4 (1 1/4-cup) servings
Grilled Salmon w/ Herb Crust
Grilled Salmon with Herb Crust
4 servings
Prep: 15 minutes
Grill: 6 minutes
* 12 ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
* 1/3 cup coarsely chopped fresh oregano
* 1/3 cup coarsely chopped fresh cilantro
* 1/4 cup sliced green onion
* 1 clove garlic
* 1 tablespoon fresh lemon juice
* 2 teaspoons olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Directions
1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.
2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.
3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.
I've also taken the salmon and placed it in a foil bag and cooked in the oven at 350 for 15 minutes per inch of thickness. Comes out moist and delicious!!
4 servings
Prep: 15 minutes
Grill: 6 minutes
* 12 ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
* 1/3 cup coarsely chopped fresh oregano
* 1/3 cup coarsely chopped fresh cilantro
* 1/4 cup sliced green onion
* 1 clove garlic
* 1 tablespoon fresh lemon juice
* 2 teaspoons olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Directions
1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.
2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.
3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.
I've also taken the salmon and placed it in a foil bag and cooked in the oven at 350 for 15 minutes per inch of thickness. Comes out moist and delicious!!
Pina Colada Sauce and Shrimp
Pina Colada Dipping Sauce
½ cup sour cream
¼ cup pina colada mix (liquid)
¼ cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp, peeled and deveined (about ½ pound)
1½ cups all purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
½ cup shredded coconut
Salsa, on the side
Directions
Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure ¾ cup of flour into a medium bowl. In another medium bowl mix together the remaining ¾ cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Serves 3 to 4 as an appetizer.
½ cup sour cream
¼ cup pina colada mix (liquid)
¼ cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp, peeled and deveined (about ½ pound)
1½ cups all purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
½ cup shredded coconut
Salsa, on the side
Directions
Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure ¾ cup of flour into a medium bowl. In another medium bowl mix together the remaining ¾ cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Serves 3 to 4 as an appetizer.
Salmon over Lentils
Salmon over Lentils
Prep time: 15 min.
Cook time: 30 min
Easy
4 servings
1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Prep time: 15 min.
Cook time: 30 min
Easy
4 servings
1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Shrimp in Basil Butter
Shrimp in Basil Butter
INGREDIENTS:
6 tablespoons melted butter or margarine
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
4 cloves of garlic
1/2 teaspoon salt
2 teaspoons lemon pepper
1-1/2 to 2 pounds medium shrimp, peeled, deveined
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
9 ounces fresh pasta, cooked, drained
2 tablespoons chopped fresh parsley
INGREDIENTS:
6 tablespoons melted butter or margarine
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
4 cloves of garlic
1/2 teaspoon salt
2 teaspoons lemon pepper
1-1/2 to 2 pounds medium shrimp, peeled, deveined
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
9 ounces fresh pasta, cooked, drained
2 tablespoons chopped fresh parsley
Orange Roughy w/ Pecan Sauce
Orange Roughy with Pecan Sauce
Ingredients:
3 pounds orange roughy fillets, cut into 8 serving pieces
For Marinade:
• 1 cup olive oil
• 6-7 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 bay leaves
• 1/2 onion, minced
• 4 cloves garlic, minced
For Sauce:
• 1-1/4 cups (10 tablespoons) butter or margarine
• 1/2 cup chopped fresh parsley
• 1/3 cup ground pecans
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped scallion tops
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon hot pepper sauce
• 1-1/4 cups pecan halves 1/4 cup dry sherry
To Prepare:
For marinade: Combine all ingredients in a large, resealable plastic bag or glass baking dish. Add fish and seal bag or cover dish. Turn several times for marinade to coat fish completely. Let sit at room temperature for 1 hour, turning occasionally.
Melt butter in a medium saucepan. Add parsley, ground pecans, lemon juice, scallion, nutmeg and hot pepper sauce. Simmer on low for 1 minute. Add pecan halves, tossing well with mixture. Turn off heat until ready to reheat and serve.
Grill fillets for 4 to 6 minutes or broil until fish is opaque. Serve each piece topped with pecan sauce.
Serves: 8
Ingredients:
3 pounds orange roughy fillets, cut into 8 serving pieces
For Marinade:
• 1 cup olive oil
• 6-7 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 bay leaves
• 1/2 onion, minced
• 4 cloves garlic, minced
For Sauce:
• 1-1/4 cups (10 tablespoons) butter or margarine
• 1/2 cup chopped fresh parsley
• 1/3 cup ground pecans
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped scallion tops
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon hot pepper sauce
• 1-1/4 cups pecan halves 1/4 cup dry sherry
To Prepare:
For marinade: Combine all ingredients in a large, resealable plastic bag or glass baking dish. Add fish and seal bag or cover dish. Turn several times for marinade to coat fish completely. Let sit at room temperature for 1 hour, turning occasionally.
Melt butter in a medium saucepan. Add parsley, ground pecans, lemon juice, scallion, nutmeg and hot pepper sauce. Simmer on low for 1 minute. Add pecan halves, tossing well with mixture. Turn off heat until ready to reheat and serve.
Grill fillets for 4 to 6 minutes or broil until fish is opaque. Serve each piece topped with pecan sauce.
Serves: 8
Sweet and Sour Mahi-Mahi
Sweet and Sour Mahi-Mahi
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today's fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry (page 252).
Sweet and Sour Sauce
1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce, such as Yamasa
1 teaspoon minced fresh ginger
Juice of 1 large lime
2 teaspoons Japanese soy sauce, such as Yamasa
1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
About 1 cup dried bread crumbs
Vegetable oil for pan-frying
Hawaiian Chili Pepper Water (page 315), optional
Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today's fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry (page 252).
Sweet and Sour Sauce
1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce, such as Yamasa
1 teaspoon minced fresh ginger
Juice of 1 large lime
2 teaspoons Japanese soy sauce, such as Yamasa
1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
About 1 cup dried bread crumbs
Vegetable oil for pan-frying
Hawaiian Chili Pepper Water (page 315), optional
Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Steamed Salmon with Watercress & Lemon Butter
Steamed Salmon with Watercress and Lemon Butter
Serves 4
Steaming keeps fish moist and couldn't be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.
WINE RECOMMENDATION:
The pleasures of red wine with fish are most compelling when a light, fruity red wine is paired with salmon. Choose either a California or Oregon pinot noir or a modestly priced red Burgundy (made from pinot noir).
RECIPE INGREDIENTS
2 pounds center-cut salmon fillet, cut into 4 pieces
3/4 teaspoon salt
Fresh-ground black pepper
1 bunch watercress, tough stems removed
4 tablespoons unsalted butter
3/4 teaspoon lemon juice
RECIPE METHOD
In a large pot, bring about 1 inch of water to a boil. Put the fish in a large steamer basket, skin-side down; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Pile the watercress on top. Sprinkle with another 1/4 teaspoon salt.
Put the steamer basket with the fish over the boiling water and cover. Reduce the heat to moderately high and cook until the watercress is wilted and the salmon is just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.
Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining 1/4 teaspoon salt, and a pinch of pepper. Serve the salmon and watercress topped with the lemon butter.
FISH ALTERNATIVE
Use halibut fillets instead of salmon. Steaks from either fish will work, too; a one-inch-thick steak takes the same time to cook.
REMOVING PIN BONES
Many types of fish fillets have a line of small bones running the whole length just to one side of the center. Run your finger down the fillet to find them. The best way to remove these bones is with long-nosed pliers. Don't worry if you don't have the time, though. The bones are much easier to remove as you eat, when the flesh is cooked.
Serves 4
Steaming keeps fish moist and couldn't be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.
WINE RECOMMENDATION:
The pleasures of red wine with fish are most compelling when a light, fruity red wine is paired with salmon. Choose either a California or Oregon pinot noir or a modestly priced red Burgundy (made from pinot noir).
RECIPE INGREDIENTS
2 pounds center-cut salmon fillet, cut into 4 pieces
3/4 teaspoon salt
Fresh-ground black pepper
1 bunch watercress, tough stems removed
4 tablespoons unsalted butter
3/4 teaspoon lemon juice
RECIPE METHOD
In a large pot, bring about 1 inch of water to a boil. Put the fish in a large steamer basket, skin-side down; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Pile the watercress on top. Sprinkle with another 1/4 teaspoon salt.
Put the steamer basket with the fish over the boiling water and cover. Reduce the heat to moderately high and cook until the watercress is wilted and the salmon is just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.
Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining 1/4 teaspoon salt, and a pinch of pepper. Serve the salmon and watercress topped with the lemon butter.
FISH ALTERNATIVE
Use halibut fillets instead of salmon. Steaks from either fish will work, too; a one-inch-thick steak takes the same time to cook.
REMOVING PIN BONES
Many types of fish fillets have a line of small bones running the whole length just to one side of the center. Run your finger down the fillet to find them. The best way to remove these bones is with long-nosed pliers. Don't worry if you don't have the time, though. The bones are much easier to remove as you eat, when the flesh is cooked.
Steamed Nicoise Salmon
Steamed Nicoise Salmon
3 T extra virgin olive oil
1 T lemon juice
3 T chopped oregano, fresh if possible, divided
2 garlic cloves, finely minced
¼ t salt, divided
¼ t freshly ground pepper, divided
1 (1 ½ lb) salmon fillet
½ lb. green beans
½ small red onion, thinly divided
¼ C pitted nicoise or Kalalmata olives
1. In a small bowl, whisk together oil, lemon juice, 2 T of the oregano, garlic, and ⅛
t each of the salt and pepper.
2. Brush top and sides of salmon with 1 ½ T of the oil mixture. Sprinkle with the remaining ⅛t each of the salt and pepper.
3. Spray steamer basket with nonstick cooking spray. Place in large wide pot or Dutch oven. Fill with water to just below basket. Bring to a boil over high heat. Place salmon and beans in steamer basket over boiling water. Cover and steam 2 minutes. Add onion; cook an additional 2 minutes or until salmon just begins to flake.
4. Place salmon, beans, and onion on serving platter. Drizzle with remaining oil mixture. Sprinkle with olives and remaining 1 T oregano.
3 T extra virgin olive oil
1 T lemon juice
3 T chopped oregano, fresh if possible, divided
2 garlic cloves, finely minced
¼ t salt, divided
¼ t freshly ground pepper, divided
1 (1 ½ lb) salmon fillet
½ lb. green beans
½ small red onion, thinly divided
¼ C pitted nicoise or Kalalmata olives
1. In a small bowl, whisk together oil, lemon juice, 2 T of the oregano, garlic, and ⅛
t each of the salt and pepper.
2. Brush top and sides of salmon with 1 ½ T of the oil mixture. Sprinkle with the remaining ⅛t each of the salt and pepper.
3. Spray steamer basket with nonstick cooking spray. Place in large wide pot or Dutch oven. Fill with water to just below basket. Bring to a boil over high heat. Place salmon and beans in steamer basket over boiling water. Cover and steam 2 minutes. Add onion; cook an additional 2 minutes or until salmon just begins to flake.
4. Place salmon, beans, and onion on serving platter. Drizzle with remaining oil mixture. Sprinkle with olives and remaining 1 T oregano.
Spiced Rubbed Salmon w/ Blk Beans and Corn
SPICE RUBBED SALMON
Serves 4
4 six ounce fillets of salmon
½ t freshly ground black pepper
¼ C grilling spices
3 T olive oil
1. Season salmon with pepper. Rub grilling spices into fillets. Wrap in plastic up to 2 days.
2. Preheat oven to 400°. Heat a large ovenproof sauté pan over medium-high heat. Drizzle the olive oil over both sides of fillets. Place fillets spice side down in hot sauté pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon and transfer sauté pan to the oven. Bake until the fillets are firm to the touch 5 – 7 minutes. Serve with black bean and corn.
BLACK BEANS AND CORN
1 ½ T olive oil
1 lrg clove garlic, minced
1 small onion, finely chopped
1 fifteen and one half ounce can black beans
¼ C water
2 T tomato purée
1 t dried oregano
1 small jalopeño pepper, seeded, deveined, and finely chopped
1 C frozen or canned corn kernels
Coarse salt and freshly ground pepper
1 T cilantro for garnish
1. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
2. Drain the black beans, rinse, and drain again. Add the beans, water, tomato purée, dried oregano, jalapeno, corn, salt and pepper. Cover, and cook, stirring occasionally, 10 – 12 minutes.
3. Remove from heat; transfer to serving dish, and garnish with cilantro. Serve immediately over the salmon.
Serves 4
4 six ounce fillets of salmon
½ t freshly ground black pepper
¼ C grilling spices
3 T olive oil
1. Season salmon with pepper. Rub grilling spices into fillets. Wrap in plastic up to 2 days.
2. Preheat oven to 400°. Heat a large ovenproof sauté pan over medium-high heat. Drizzle the olive oil over both sides of fillets. Place fillets spice side down in hot sauté pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon and transfer sauté pan to the oven. Bake until the fillets are firm to the touch 5 – 7 minutes. Serve with black bean and corn.
BLACK BEANS AND CORN
1 ½ T olive oil
1 lrg clove garlic, minced
1 small onion, finely chopped
1 fifteen and one half ounce can black beans
¼ C water
2 T tomato purée
1 t dried oregano
1 small jalopeño pepper, seeded, deveined, and finely chopped
1 C frozen or canned corn kernels
Coarse salt and freshly ground pepper
1 T cilantro for garnish
1. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
2. Drain the black beans, rinse, and drain again. Add the beans, water, tomato purée, dried oregano, jalapeno, corn, salt and pepper. Cover, and cook, stirring occasionally, 10 – 12 minutes.
3. Remove from heat; transfer to serving dish, and garnish with cilantro. Serve immediately over the salmon.
Spaghetti with Clams
Spaghetti with Clams
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
Smoked Salmon & Asparagus Frittata
Smoked Salmon and Asparagus Frittata
1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
8 large eggs
3 ounces cream cheese, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced smoked salmon, julienned
2 tablespoons fresh chopped dill
1 tablespoon butter
1/2 cup chopped yellow onions
1/2 cup grated Asiago cheese
Capers, preferably whole caperberries with stem, for garnish, if desired
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.
Whisk together eggs, cream cheese, salt, and freshly ground black pepper. (The cream cheese will remain in pieces.) Stir in the smoked salmon, dill, and blanched asparagus.
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.
Uncover the frittata and bake for about 13 minutes. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.
To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve with capers if desired.
1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
8 large eggs
3 ounces cream cheese, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced smoked salmon, julienned
2 tablespoons fresh chopped dill
1 tablespoon butter
1/2 cup chopped yellow onions
1/2 cup grated Asiago cheese
Capers, preferably whole caperberries with stem, for garnish, if desired
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.
Whisk together eggs, cream cheese, salt, and freshly ground black pepper. (The cream cheese will remain in pieces.) Stir in the smoked salmon, dill, and blanched asparagus.
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.
Uncover the frittata and bake for about 13 minutes. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.
To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve with capers if desired.
Shrimp Laurine
Shrimp Laurine
________________________________________
INGREDIENTS:
2 to 3 quarts water
40 jumbo shrimp
2 cups drained canned Italian plum tomatoes,
cut into quarters
1/4 cup white wine
3 Tablespoons vegetable oil
1 Tablespoon basil
1 Tablespoon oregano
2 teaspoons red pepper flakes
1 clove garlic, minced
8 ounces French feta cheese, crumbled
1 pound angel hair pasta, cooked, drained
TO PREPARE:
Bring 2 to 3 quarts of water to a boil in a stockpot. Add the shrimp.
Boil for 2 to 3 minutes or until the shrimp turn pink; drain. Peel and devein the shrimp.
Combine the tomatoes, white wine, oil, basil, oregano, red pepper flakes and garlic in a saucepan and mix well. Cook until of a sauce consistency, stirring frequently.
Stir in the shrimp gently. Spoon into a baking dish; sprinkle with the cheese.
Bake at 400 degrees for 10 minutes.
Spoon the pasta onto a serving platter; top with the shrimp and sauce.
Serve immediately.
.
SERVINGS: 6 - 8
________________________________________
INGREDIENTS:
2 to 3 quarts water
40 jumbo shrimp
2 cups drained canned Italian plum tomatoes,
cut into quarters
1/4 cup white wine
3 Tablespoons vegetable oil
1 Tablespoon basil
1 Tablespoon oregano
2 teaspoons red pepper flakes
1 clove garlic, minced
8 ounces French feta cheese, crumbled
1 pound angel hair pasta, cooked, drained
TO PREPARE:
Bring 2 to 3 quarts of water to a boil in a stockpot. Add the shrimp.
Boil for 2 to 3 minutes or until the shrimp turn pink; drain. Peel and devein the shrimp.
Combine the tomatoes, white wine, oil, basil, oregano, red pepper flakes and garlic in a saucepan and mix well. Cook until of a sauce consistency, stirring frequently.
Stir in the shrimp gently. Spoon into a baking dish; sprinkle with the cheese.
Bake at 400 degrees for 10 minutes.
Spoon the pasta onto a serving platter; top with the shrimp and sauce.
Serve immediately.
.
SERVINGS: 6 - 8
Shrimp in Sour Cream
Shrimp in Sour Cream
INGREDIENTS:
1/2 cup butter
2-1/2 pounds raw shrimp, peeled and deveined
2 shallots, minced
1/2 pound mushrooms, sliced
2 Tablespoons all-purpose flour
1 teaspoon salt
freshly ground black pepper
2 cups sour cream
1/4 cup dry sherry
TO PREPARE:
In a large frying pan, sauté shrimp and shallots in butter for five minutes or until shrimp are pink. Add mushrooms and cook five minutes longer. Blend in flour, salt, and pepper. Gradually add sour cream, cooking and stirring until thickened. Remove from heat and stir in sherry. Serve over rice or toast points.
SERVINGS: 4 - 6
INGREDIENTS:
1/2 cup butter
2-1/2 pounds raw shrimp, peeled and deveined
2 shallots, minced
1/2 pound mushrooms, sliced
2 Tablespoons all-purpose flour
1 teaspoon salt
freshly ground black pepper
2 cups sour cream
1/4 cup dry sherry
TO PREPARE:
In a large frying pan, sauté shrimp and shallots in butter for five minutes or until shrimp are pink. Add mushrooms and cook five minutes longer. Blend in flour, salt, and pepper. Gradually add sour cream, cooking and stirring until thickened. Remove from heat and stir in sherry. Serve over rice or toast points.
SERVINGS: 4 - 6
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