One of my clients was kind enough to overnight a couple of beautiful Maine lobsters to us yesterday. It was completely unexpected, but we were very excited. I decided to make the stuffing and roast them off in a very hot oven. It was delicious and a fantastic presentation. This stuffing would be delicious by itself if you bump up the amount of shrimp or add another fish like cod or any firm white fish. The recipe can be used with any fish or even chicken or beef for a play on surf and turf. Enjoy!
1 Tbsp. Olive oil
1 Tbsp butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 rib celery, washed and thinly sliced
1/2 # raw shrimp, peeled, deveined and chopped small
1 bunch Tuscan kale, washed, ribs removed and thinly sliced
1 bunch Swiss chard, washed and thinly sliced (stems too)
1/4 C. White wine
1 cup Panko breadcrumbs
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 Tbsp fresh thyme
Salt and fresh ground black pepper, to taste
2 live lobsters, split lengthwise
Preheat oven to 425°F
In a large sauté pan heat olive oil and butter over medium high heat. Add shallots and celery, sweat for 2 to 3 minutes. Add garlic and cook for another minute. Add thinly slice kale and Swiss chard, season with salt and pepper. Continue to cook until wilted. Add shrimp, mix thoroughly and Koch just until shrimp starts turning opaque. Add wine and deglaze pan. Add thyme, mix and cook another minute. Remove from heat and transferred to large mixing bowl. Allow mixture to come to room temperature. Add breadcrumbs Parmesan cheese and mayonnaise. With a large kitchen spoon mix to incorporate.
Place split lobsters on sheet tray, stuff body cavity and tail with stuffing. Squeeze fresh lemon over stuffing and place into hot oven for 20 to 25 minutes until stuffing is golden brown and lobster is cooked. Remove and let sit for five minutes, serve and enjoy!
* if I was preparing this as a meal by adding additional fish, I would grease a casserole dish, add stuffing to dish, then in hot oven and cook for 20 to 25 minutes until the top is golden brown. I would serve with rice or even a potato dish.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Tuesday, December 11, 2018
Monday, May 7, 2018
Grilled, Chilled Shrimp with an Adobo Aioli
You can certainly serve these by themselves, just dynamite. I added the aioli, because I wanted there to be a heat note that I thinks adds to the shrimp. And, let's face it, it always fun to dip our food into something. Enjoy!
1 medium yellow onion, small diced
1/4 C. minced fresh parsley
1/4 C. Minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste
1/4 C. olive oil
1 lemon, juiced
Adobo Aioli:
1/4 C. mayonnaise
1 Tbsp. Chipotle peppers in Adobo
squeeze lemon juice
1 clove garlic, minced
Skewer shrimp.
Grill the shrimp for only 1 1/2 minutes on each side. Plate, serve with dipping sauce, and
enjoy!
Shrimp
2# large shrimp (16 to 20 per pound), peeled and deveined
3 cloves garlic, minced1 medium yellow onion, small diced
1/4 C. minced fresh parsley
1/4 C. Minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste
1/4 C. olive oil
1 lemon, juiced
Adobo Aioli:
1/4 C. mayonnaise
1 Tbsp. Chipotle peppers in Adobo
squeeze lemon juice
1 clove garlic, minced
Make the aioli by combining all the ingredients in a small bowl. Reserve in the refrigerator, can be made 3-4 days ahead of time.
For the shrimp, combine all the ingredients in a large mixing bowl and allow
them to marinate for 1 hour room temperature or cover and refrigerate for up to
2 days.
Heat grill and brush with oil to prevent sticking.
Wednesday, June 18, 2014
Tapas style Clams with Chorizo, Peppers, and Potatoes
This is a spectacular dish, just great for a party. Throw some salsa or Spanish guitar music on and you'll think you're a million miles from home. The chorizo is spicy, so a little goes a long way, it's spice adds a nice dimension to a skillet full of mouthwatering clams and potatoes. Serve with some crusty bread and a green salad.
Serves 6
2 medium onions, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes
1/2 cup dry white wine
1 (2-inch) piece Spanish chorizo (cured sausage), cut into thin half-moons
2 dozen small hard-shelled clams, scrubbed
1 tablespoon chopped flat-leaf parsley
Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
Meanwhile, peel potatoes and cut into 3/4-inch pieces.
Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
Add wine and briskly simmer, uncovered, 2 minutes.
Add chorizo and clams and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Divide among bowls, sprinkle with parsley, serve and enjoy!
Serves 6
2 medium onions, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes
1/2 cup dry white wine
1 (2-inch) piece Spanish chorizo (cured sausage), cut into thin half-moons
2 dozen small hard-shelled clams, scrubbed
1 tablespoon chopped flat-leaf parsley
Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
Meanwhile, peel potatoes and cut into 3/4-inch pieces.
Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
Add wine and briskly simmer, uncovered, 2 minutes.
Add chorizo and clams and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Divide among bowls, sprinkle with parsley, serve and enjoy!
Saturday, June 14, 2014
Veal Chops with Lobster and Artichoke Stuffing
I picked this one up while working in California at The LaQuinta Hotel and Golf Resort. This dish does require a little more "mashing and bashing" as Jeanne would say, but it's so worth it. A terrific meal for guests or that special occasion. Definitely not a dish for those counting calories or worried about clogged arteries. But, hey you only live once, so GO BIG! Asparagus spears go especially well with the dish, but it's It’s important not to over cook them. They are always best served al danté, or "firm to the tooth". Once cooked, toss with a small amount of soft butter, salt and pepper to taste. Serve immediately.
Serves 4
4 Veal Chops, 1-1 ½” inch thick, frenched (remove all meat and sinew from the
bone)
Extra Virgin Olive Oil
Salt & Pepper, to taste
Stuffing
1 Lobster tail, remove meat, discard shell, cut meat into large chunks, reserve in bowl in refrigerator
1/4 Cup Olive Oil
½ Cup Artichokes quarters
¼ Cup Sun-dried Tomatoes, sliced thinly
1 Tbsp Shallots, minced
1 Tbsp Garlic, minced
¼ Cup Cognac
¼ Cup Heavy whipping cream
½ Cup Arugula, thinly chopped
Squeeze of Fresh Lemon juice
Salt & Pepper, to taste
Cognac Cream
2 Tbsp Shallots, minced
2 Tbsp Butter
Pinch of Garlic, minced
1 Cup Veal or Beef Stock (or if you can get it, Demi-Glace)
1 Cup Heavy whipping cream
4 oz Butter
¼ Cup Cognac
Salt & Pepper, to taste
Preheat oven to 400°F.
Make the Cognac Cream first;
In a medium sauce pan melt butter over medium high heat. Add shallots and cook until translucent. Add garlic and cook just until you can smell garlic. Remove pot away from the heat and add cognac, return to heat. Add Veal / Beef stock or Demi, increase heat to high and reduce by half volume. Add cream and reduce again by half. Be very careful at this stage, the sauce must be watched and whisked regularly. Do not to let the sauce boil over, this will cause a huge flare up. Reduce the mixture to a sauce consistency. Remove from heat and finish by adding the butter and constantly whisking until all the butter is fully incorporated into the sauce. Season sauce, to taste, with salt and pepper. Reserve warm until serving with veal.
Veal
Rap each chops’s bone with aluminum foil to prevent charring. Drizzle chops with olive oil and season with salt and pepper. On a hot grill, mark each side, placing the chops at 10 o’clock for 1-2 minutes, then 2 o’clock for 1-2 minutes, in order to form diamond shapes. Repeat on the other side. Remove chops from the grill and place in oven, cook until medium or desired doneness. (Medium doneness - approx. 10 mins.)
Once done, remove from oven, remove foil and hold warm for 5 minutes before you serve them.
Stuffing
While veal is cooking make the stuffing. Heat a large sauté pan over high heat. Add olive oil, let it get hot. Add shallots, cook until translucent, add garlic and cook one minute. Add lobster meat and let cook another minute. Add artichokes, and tomatoes continue to cook a few minutes. Squeeze a little lemon juice over mixture. Remove pan away from the fire and add cognac, return to heat. Add cream and let mixture reduce slightly, add arugula and continue to cook until greens have wilted and lobster is cooked (just until flesh turns opaque). Season the mixture with salt and pepper. Remove from heat and reserve warm until served with the veal.
On warm platter serve the stuffing and arrange the chops on top. Serve with Cognac cream and Enjoy!
Serves 4
4 Veal Chops, 1-1 ½” inch thick, frenched (remove all meat and sinew from the
bone)
Extra Virgin Olive Oil
Salt & Pepper, to taste
Stuffing
1 Lobster tail, remove meat, discard shell, cut meat into large chunks, reserve in bowl in refrigerator
1/4 Cup Olive Oil
½ Cup Artichokes quarters
¼ Cup Sun-dried Tomatoes, sliced thinly
1 Tbsp Shallots, minced
1 Tbsp Garlic, minced
¼ Cup Cognac
¼ Cup Heavy whipping cream
½ Cup Arugula, thinly chopped
Squeeze of Fresh Lemon juice
Salt & Pepper, to taste
Cognac Cream
2 Tbsp Shallots, minced
2 Tbsp Butter
Pinch of Garlic, minced
1 Cup Veal or Beef Stock (or if you can get it, Demi-Glace)
1 Cup Heavy whipping cream
4 oz Butter
¼ Cup Cognac
Salt & Pepper, to taste
Preheat oven to 400°F.
Make the Cognac Cream first;
In a medium sauce pan melt butter over medium high heat. Add shallots and cook until translucent. Add garlic and cook just until you can smell garlic. Remove pot away from the heat and add cognac, return to heat. Add Veal / Beef stock or Demi, increase heat to high and reduce by half volume. Add cream and reduce again by half. Be very careful at this stage, the sauce must be watched and whisked regularly. Do not to let the sauce boil over, this will cause a huge flare up. Reduce the mixture to a sauce consistency. Remove from heat and finish by adding the butter and constantly whisking until all the butter is fully incorporated into the sauce. Season sauce, to taste, with salt and pepper. Reserve warm until serving with veal.
Veal
Rap each chops’s bone with aluminum foil to prevent charring. Drizzle chops with olive oil and season with salt and pepper. On a hot grill, mark each side, placing the chops at 10 o’clock for 1-2 minutes, then 2 o’clock for 1-2 minutes, in order to form diamond shapes. Repeat on the other side. Remove chops from the grill and place in oven, cook until medium or desired doneness. (Medium doneness - approx. 10 mins.)
Once done, remove from oven, remove foil and hold warm for 5 minutes before you serve them.
Stuffing
While veal is cooking make the stuffing. Heat a large sauté pan over high heat. Add olive oil, let it get hot. Add shallots, cook until translucent, add garlic and cook one minute. Add lobster meat and let cook another minute. Add artichokes, and tomatoes continue to cook a few minutes. Squeeze a little lemon juice over mixture. Remove pan away from the fire and add cognac, return to heat. Add cream and let mixture reduce slightly, add arugula and continue to cook until greens have wilted and lobster is cooked (just until flesh turns opaque). Season the mixture with salt and pepper. Remove from heat and reserve warm until served with the veal.
On warm platter serve the stuffing and arrange the chops on top. Serve with Cognac cream and Enjoy!
Sunday, May 4, 2014
Shrimp, Cucumber, and Mango Salad
Makes 6 servings
3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad. Serve with sparkling wine and Enjoy!
3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad. Serve with sparkling wine and Enjoy!
Sunday, January 26, 2014
Sautéed Shrimp with Israeli Couscous
Serves 4
2 cups pearl (Israeli) couscous
2 cups sugar snap peas, strings removed, then halved
3 tablespoons unsalted butter, divided
20 peeled and deveined shrimps
3/4 cup dry white wine
2 small tomatoes, finely chopped
1 pinch of sugar
2 tablespoons chopped tarragon
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1 tablespoon butter and salt and pepper to taste.
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
Season with salt and pepper. Plate shrimp and pan sauce on top of pearl couscous. Serve and Enjoy!
2 cups pearl (Israeli) couscous
2 cups sugar snap peas, strings removed, then halved
3 tablespoons unsalted butter, divided
20 peeled and deveined shrimps
3/4 cup dry white wine
2 small tomatoes, finely chopped
1 pinch of sugar
2 tablespoons chopped tarragon
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1 tablespoon butter and salt and pepper to taste.
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
Season with salt and pepper. Plate shrimp and pan sauce on top of pearl couscous. Serve and Enjoy!
Sunday, January 19, 2014
Shrimp in Spicy Cilantro Butter
Serves: 4
You'll find sambal oelek in the the Asian section of most grocery stores. Be sure to buy the paste that does not have garlic.
2 sticks (1 cup) unsalted butter, divided
¼ cup minced garlic
1⁄3 to ½ cup fresh lime juice
¼ cup sambal oelek (ground fresh chili paste) or to taste
Salt to taste
½ bunch cilantro, chopped (a good ¾ cup chopped — more if you like)
1 1⁄3 pounds shell-on large shrimp (21 to 25 count)
½ baguette (about 8 to 10 ounces) cut in slices
Put a large pot of water on and bring to a boil.
Meanwhile, in a large skillet melt one stick of the butter over low to medium heat. Add the garlic and sauté about 1 minute or until it just begins to brown. Reduce heat slightly and add the remaining 1 stick of butter. Don’t let it melt completely; it should look foamy. Stir in about 1⁄3 to ½ cup of freshly squeezed lime juice. Add about half of the sambal oelek, salt and cilantro. Taste and adjust seasoning, adding more of the sambal oelek. The sauce should have a spicy kick to it.
Add the shrimp to the boiling water and cook about 3 to 4 minutes, just until the shells are pink and the flesh is opaque.
Drain the shrimp and transfer to a serving bowl. Pour the butter sauce over the shrimp. Serve with crusty bread slices for dipping and Enjoy!
The sauce makes about 1½ cups.
You'll find sambal oelek in the the Asian section of most grocery stores. Be sure to buy the paste that does not have garlic.
2 sticks (1 cup) unsalted butter, divided
¼ cup minced garlic
1⁄3 to ½ cup fresh lime juice
¼ cup sambal oelek (ground fresh chili paste) or to taste
Salt to taste
½ bunch cilantro, chopped (a good ¾ cup chopped — more if you like)
1 1⁄3 pounds shell-on large shrimp (21 to 25 count)
½ baguette (about 8 to 10 ounces) cut in slices
Put a large pot of water on and bring to a boil.
Meanwhile, in a large skillet melt one stick of the butter over low to medium heat. Add the garlic and sauté about 1 minute or until it just begins to brown. Reduce heat slightly and add the remaining 1 stick of butter. Don’t let it melt completely; it should look foamy. Stir in about 1⁄3 to ½ cup of freshly squeezed lime juice. Add about half of the sambal oelek, salt and cilantro. Taste and adjust seasoning, adding more of the sambal oelek. The sauce should have a spicy kick to it.
Add the shrimp to the boiling water and cook about 3 to 4 minutes, just until the shells are pink and the flesh is opaque.
Drain the shrimp and transfer to a serving bowl. Pour the butter sauce over the shrimp. Serve with crusty bread slices for dipping and Enjoy!
The sauce makes about 1½ cups.
Thursday, December 12, 2013
Chilled Shrimp Served with a Jicama, Carrot, & Apple Salad
Salad:
Equal parts shredded Jicama, Honey Crisp Apple & Carrot
Lemon juice
Honey, to taste (a drizzle)
Olive oil
Kosher salt & fresh ground black pepper
Garnish - chiffonade Chive
In a large mixing bowl combine all ingredients. Season to taste with salt and pepper. Reserve for shrimp.
Shrimp-
24 large uncooked shrimp, in shells
Court Bouillon:
6 C. Water
1 C. White wine
4 garlic cloves, crushed
Equal parts onion, celery, and carrots
3-4 Thyme branches
3-4 parsley stems
Juice of 1 fresh lemon
2-3 Bay leaves
Kosher salt, black pepper, to taste
In a large pot combine all ingredients. Taste Bouillon it should taste like a soup, very flavorful. Bring just to a boil and reduce heat immediately. Bring water temperature down to 145-155°F. Carefully put shrimp, in their shells, into the bouillon. Cook until just firm, about 6-7 minutes. Drain shrimp mixture into a colander and spread shrimp with vegetables on a sheet pan and place into the refrigerator for 20-30 minutes. Once cold, peel shells from the shrimp and remove veins. Keep chilled until service.
Serve shrimp with Jicama salad and some cocktail sauce.
Equal parts shredded Jicama, Honey Crisp Apple & Carrot
Lemon juice
Honey, to taste (a drizzle)
Olive oil
Kosher salt & fresh ground black pepper
Garnish - chiffonade Chive
In a large mixing bowl combine all ingredients. Season to taste with salt and pepper. Reserve for shrimp.
Shrimp-
24 large uncooked shrimp, in shells
Court Bouillon:
6 C. Water
1 C. White wine
4 garlic cloves, crushed
Equal parts onion, celery, and carrots
3-4 Thyme branches
3-4 parsley stems
Juice of 1 fresh lemon
2-3 Bay leaves
Kosher salt, black pepper, to taste
In a large pot combine all ingredients. Taste Bouillon it should taste like a soup, very flavorful. Bring just to a boil and reduce heat immediately. Bring water temperature down to 145-155°F. Carefully put shrimp, in their shells, into the bouillon. Cook until just firm, about 6-7 minutes. Drain shrimp mixture into a colander and spread shrimp with vegetables on a sheet pan and place into the refrigerator for 20-30 minutes. Once cold, peel shells from the shrimp and remove veins. Keep chilled until service.
Serve shrimp with Jicama salad and some cocktail sauce.
Saturday, August 31, 2013
Shrimp and Pancetta on Polenta
Here's a great Italian riff on a southern classic, shrimp and grits. You'll love it and it's a breeze to put together.
Serves 4
1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
1 (14-ounces) can diced tomatoes in juice
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley. Serve and Enjoy!
Sunday, June 30, 2013
Lobster Rolls
Being in Cape Cod during the summer makes me want to eat seafood, drink great wine and picnic by the water. Some of the best clams I've ever had are right here at Nauset Beach. But, nothing can compare to the lobster rolls that are served at Sesuit Harbor Cafe in Dennis, MA. Here is my take on this classic. Pair with a good white Burgundy, Chardonnay from California or New Zealand Sauvignon Blanc and you have the perfect seaside picnic lunch (breakfast or dinner too). I've substituted shrimp for the lobster and also loved them.
Kosher salt
3 1 1/4-pound live lobsters
1 celery stalk, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2–3 tablespoons mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tablespoons unsalted butter, room temperature
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture. Serve and Enjoy!
DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
Kosher salt
3 1 1/4-pound live lobsters
1 celery stalk, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2–3 tablespoons mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tablespoons unsalted butter, room temperature
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture. Serve and Enjoy!
DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
Saturday, April 13, 2013
Shrimp Fried Rice
This is a really fast and simple preparation. The key to any stir-fry, is to have all your ingredients prepped so when it's time to cook that's all you are doing.
2 tablespoons vegetable oil, divided
12 ounces peeled deveined small shrimp, thawed if frozen
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens. Serve in warm bowl and Enjoy!
Sunday, February 10, 2013
Capellini with Shrimp and Creamy Tomato Sauce
3 Tbsp. olive oil
1# peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 tsp. dried oregano
1/2 c. sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 c. heavy cream
1/2 tsp. fresh lemon juice
1/2# capellini pasta
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
Serve immediately on warm plates, topped with shrimp and sauce. Thin with some of reserved water if necessary. Enjoy!
Saturday, February 2, 2013
Crab Louie Salad
San Franscico has long been credited for the creation of this iconic salad. You could easily add poached shrimp to the mix or if you're really feeling decadent, chunked lobster meat! Now, that's totally gilding the lily!!
For dressing-
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2# jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon
In a large bowl, whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
Pick over crabmeat, then divide among 4 chilled plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing. Enjoy!
Chesapeake Bay Style Crab Cakes
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 small red onion, diced
4 stalks celery, diced
1 small red and 1 small yellow bell pepper, diced
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay
Kosher salt and fresh ground pepper
1/2# lump crabmeat, drained and picked to remove shells
1/2 C. Panko bread crumbs
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 Tbsp. unsalted butter
1/4 C. olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Enjoy!
2 Tbsp. olive oil
1 small red onion, diced
4 stalks celery, diced
1 small red and 1 small yellow bell pepper, diced
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay
Kosher salt and fresh ground pepper
1/2# lump crabmeat, drained and picked to remove shells
1/2 C. Panko bread crumbs
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 Tbsp. unsalted butter
1/4 C. olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Enjoy!
Sunday, January 27, 2013
Warm Shrimp and Escarole Salad
This is another one of those quick meals that is terrific for during the week cooking. For convienence, I usually pick up the raw shrimp already peeled and deviened. Trader Joe's has a great frozen product also. I am serving this with a brown rice pilaf.
2 Tbsp.olive oil
1 Tbsp. unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 Tbsp. drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 Tbsp. finely grated Parmesan
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine. Serve and Enjoy!
2 Tbsp.olive oil
1 Tbsp. unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 Tbsp. drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 Tbsp. finely grated Parmesan
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine. Serve and Enjoy!
Sunday, December 2, 2012
Crab, Chile & Mint Crostini
The Holidays are right around the corner and this time of year is prime time entertainment season. With cocktail parties, Holiday parties and people just popping by, a couple of go to crostinis are a must to have in the arsenal. This one is fantastic and couldn't be easier to put together.
12 slices sourdough bread
2 Tbsp. olive oil
8oz. jumbo lump crabmeat
3 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. finely chopped mint
1 stemmed, seeded jalapeño, minced
Kosher salt and fresh cracked pepper
Garnish- chiffonade (very thinly sliced) fresh mint leaves
Drizzle bread with oil and toast over hot grill. cut each slice into quarters and reserve.
In a bowl gentle combine crabmeat, mayo, lime juice, mint, and jalapeño. Be careful not to break up the crabmeat too much. Season with salt and pepper. Spoon about 1 Tbsp. of crab mixture onto each toast and garnish with chiffonade of mint. Serve and Enjoy!
12 slices sourdough bread
2 Tbsp. olive oil
8oz. jumbo lump crabmeat
3 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. finely chopped mint
1 stemmed, seeded jalapeño, minced
Kosher salt and fresh cracked pepper
Garnish- chiffonade (very thinly sliced) fresh mint leaves
Drizzle bread with oil and toast over hot grill. cut each slice into quarters and reserve.
In a bowl gentle combine crabmeat, mayo, lime juice, mint, and jalapeño. Be careful not to break up the crabmeat too much. Season with salt and pepper. Spoon about 1 Tbsp. of crab mixture onto each toast and garnish with chiffonade of mint. Serve and Enjoy!
Saturday, September 29, 2012
Garlic Shrimp and White Beans
6 Tbsp. olive oil, divided
3 garlic cloves, minced & divided
2 dried chiles de arbol
1 bay leaf
1 1/4 C. Chopped tomatoes
Kosher salt, freshly ground black pepper
1 Tbsp. tomato paste
2 (15oz.) cans white beans, rinsed, drained
1 C. Chicken broth
1# medium sized shrimp, peeled, deveined
1 tsp. smoked paprika
2 Tbsp. flat leaf parsley
Garnish: Grilled bread
Preheat broiler.
Heat 2 Tbsp. oil in a large, heavy oven-proof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf. Cook, stirring constantly, just until fragrant, about 1 minute (do not let garlic burn). Add tomato and season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomatoes are completely broken down, about 5 minutes. Add tomato paste and cook stirring constantly until paste is a deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly thickened, about 4-5 minutes. Correct seasoning with salt and pepper.
Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl. Season with salt and pepper and toss to coat evenly. Scatter shrimp over the bean mixture in the skillet in an even layer.
Place skillet under the broiler and cook shrimp until they are golden and cooked through, about 3 minutes. Remove and drizzle the remaining 2 Tbsp. oil over shrimp and beans. Garnish with parsley and serve with grilled bread. Enjoy!
3 garlic cloves, minced & divided
2 dried chiles de arbol
1 bay leaf
1 1/4 C. Chopped tomatoes
Kosher salt, freshly ground black pepper
1 Tbsp. tomato paste
2 (15oz.) cans white beans, rinsed, drained
1 C. Chicken broth
1# medium sized shrimp, peeled, deveined
1 tsp. smoked paprika
2 Tbsp. flat leaf parsley
Garnish: Grilled bread
Preheat broiler.
Heat 2 Tbsp. oil in a large, heavy oven-proof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf. Cook, stirring constantly, just until fragrant, about 1 minute (do not let garlic burn). Add tomato and season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomatoes are completely broken down, about 5 minutes. Add tomato paste and cook stirring constantly until paste is a deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly thickened, about 4-5 minutes. Correct seasoning with salt and pepper.
Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl. Season with salt and pepper and toss to coat evenly. Scatter shrimp over the bean mixture in the skillet in an even layer.
Place skillet under the broiler and cook shrimp until they are golden and cooked through, about 3 minutes. Remove and drizzle the remaining 2 Tbsp. oil over shrimp and beans. Garnish with parsley and serve with grilled bread. Enjoy!
Tuesday, August 21, 2012
Creole-Spiced Shrimp
This is always a crowd pleaser and fun to eat. Easy to make and can be made in the oven or on the grill. I like to serve this with southern-styled dirty rice and collard greens.
2# unpeeled shrimp (you can substitute peeled and deveined if desired)
1 small onion
1 lemon, thinly sliced
8 bay leaves
2 Tbsp. fresh oregano leaves
2 Tbsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
2 tsp. hot chili paste
2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 C. Unsealed butter, cut into tablespoons
Preheat oven to 325 degrees F.
Using a small kitchen scissors, cut shrimp along the curved backs. Remove vein, keeping she'll intact. Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide the shrimp mixture among the sheets. Fold all foil edges towards the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal.
Arrange packets on a rimmed baking sheet. Place in oven and cook until shrimp are just opaque in the center, about 30 minutes. Carefully cut open packets and serve with rice. Enjoy!!
2# unpeeled shrimp (you can substitute peeled and deveined if desired)
1 small onion
1 lemon, thinly sliced
8 bay leaves
2 Tbsp. fresh oregano leaves
2 Tbsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
2 tsp. hot chili paste
2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 C. Unsealed butter, cut into tablespoons
Preheat oven to 325 degrees F.
Using a small kitchen scissors, cut shrimp along the curved backs. Remove vein, keeping she'll intact. Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide the shrimp mixture among the sheets. Fold all foil edges towards the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal.
Arrange packets on a rimmed baking sheet. Place in oven and cook until shrimp are just opaque in the center, about 30 minutes. Carefully cut open packets and serve with rice. Enjoy!!
Tuesday, August 14, 2012
Creole Seafood Stew
2 Tbsp. olive oil
1# Seafood Blend (I like Trader Joe's mix of shrimp, calamari, and scallops)
1# Langostine tails (Trader Joe's)
1# cooked Andouille sausage (you can substitute any type of sausage you prefer, this can also be omitted)
1 (15oz) can diced tomatoes with juice
1 medium sweet onion, small dice
3 celery ribs, small dice
1 green bell pepper, small dice
1/2C. White wine
1 Tbsp. tomato paste
1C. Clam juice
3 cloves garlic, peeled and minced
1 Tbsp. each of dried oregano, basil, paprika, and thyme
1 tsp. cayenne pepper
1 bay leaf
Kosher salt and fresh cracked black pepper, to taste
In a large heavy bottomed pot heat oil over medium high heat. Once oil is shimmering; add onions, celery, and bell peppers. Cook until they start to soften, about 4-5 minutes. Add garlic, cook another minute. Add tomato paste, stir and cook for about 2-3 minutes. Add wine and clam juice, reduce by a third. Add diced tomatoes with juice and bay leaf. Heat to just under a boil. Reduce heat to medium and add seafood blend and spices. Cook until shrimps are just done, about 5-6 minutes, stirring occasionally. Add sausage and langostine tails, stir and correct seasoning with salt and pepper. Continue to cook slowly for 8-10 minutes. Serve over rice and enjoy!
1# Seafood Blend (I like Trader Joe's mix of shrimp, calamari, and scallops)
1# Langostine tails (Trader Joe's)
1# cooked Andouille sausage (you can substitute any type of sausage you prefer, this can also be omitted)
1 (15oz) can diced tomatoes with juice
1 medium sweet onion, small dice
3 celery ribs, small dice
1 green bell pepper, small dice
1/2C. White wine
1 Tbsp. tomato paste
1C. Clam juice
3 cloves garlic, peeled and minced
1 Tbsp. each of dried oregano, basil, paprika, and thyme
1 tsp. cayenne pepper
1 bay leaf
Kosher salt and fresh cracked black pepper, to taste
In a large heavy bottomed pot heat oil over medium high heat. Once oil is shimmering; add onions, celery, and bell peppers. Cook until they start to soften, about 4-5 minutes. Add garlic, cook another minute. Add tomato paste, stir and cook for about 2-3 minutes. Add wine and clam juice, reduce by a third. Add diced tomatoes with juice and bay leaf. Heat to just under a boil. Reduce heat to medium and add seafood blend and spices. Cook until shrimps are just done, about 5-6 minutes, stirring occasionally. Add sausage and langostine tails, stir and correct seasoning with salt and pepper. Continue to cook slowly for 8-10 minutes. Serve over rice and enjoy!
Thursday, July 5, 2012
Buffalo Grilled Shrimp with Blue Cheese Dip
I love this riff on a classic. If you love hot wings, this is the bomb!
Appetizer for 6
Blue Cheese Dip:
1/2 C.sour cream
1/4 C. finely chopped green onions
2 Tbsp. finely chopped Italian parsley
1/2 C. crumbled blue cheese
2 tsp. fresh lemon juice
1 1/2 C. milk
Shrimp:
18 jumbo shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 stick unsalted butter, melted
1/4 C. Frank's RedHot sauce
1/2 bunch celery, cut into 4" sticks
Make dip; Stir together ingredients and then adjust seasoning with salt and fresh ground pepper, to taste. Reserve covered in the refrigerator.
Make Shrimp; preheat grill to high heat. In a large bowl, stir together butter and hot sauce. Reserve.
In another large bowl toss the shrimp with olive oil, salt and pepper. Oil grill rack, then grill shrimp turning once, until just cooked through, about 3-4 minutes per side.
Add cooked shrimp to the buffalo sauce and toss to coat. Serve srimp with dip and celery, Enjoy!
Appetizer for 6
Blue Cheese Dip:
1/2 C.sour cream
1/4 C. finely chopped green onions
2 Tbsp. finely chopped Italian parsley
1/2 C. crumbled blue cheese
2 tsp. fresh lemon juice
1 1/2 C. milk
Shrimp:
18 jumbo shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 stick unsalted butter, melted
1/4 C. Frank's RedHot sauce
1/2 bunch celery, cut into 4" sticks
Make dip; Stir together ingredients and then adjust seasoning with salt and fresh ground pepper, to taste. Reserve covered in the refrigerator.
Make Shrimp; preheat grill to high heat. In a large bowl, stir together butter and hot sauce. Reserve.
In another large bowl toss the shrimp with olive oil, salt and pepper. Oil grill rack, then grill shrimp turning once, until just cooked through, about 3-4 minutes per side.
Add cooked shrimp to the buffalo sauce and toss to coat. Serve srimp with dip and celery, Enjoy!
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