• Categories
    Foodie Blogroll

    Gifts for the Gourmand.

    Archive for the ‘Seafood’ Category

    Crab Puffs

    On occasion I find a great item through networking, a while ago I had the opportunity to get a sample of Miller’s Select Special White Crab Meat and promised my contact that as soon as had come up with something using his product I would publish the recipe and let him know. This holiday season was the perfect opportunity to try it out on friends and it got rave reviews. I think that, although there is some effort needed to make this one, your guest will appreciate your work.

    The base for this recipe is Pâte à Choux which, contrary to popular belief, is rather simple to make.

    You will need:

    Flour — 1 cup
    Water &151; 1 cup
    Butter, unsalted — 1 stick
    Eggs — 1 cup
    Flaked Crab Meat — 6 oz as mentioned above I use Miller’s Select due to the fine flake they provide
    Paprika — 2 tsp
    Pepper — 1 tsp (white pepper works best here however black will do just fine)
    Sea Salt

    Place water and butter in a sauce pot, just large enough to hold the liquid, bring to a low boil, once the butter is melted add the entire cup of flour at one time then with a wooden spoon, for some reason metal spoons won’t work as well. Beat the combination continually until a mass is formed and it starts to dry out. Place the flour mass into a food processor and pulse a few times to break it up and cool a little. Turn the processor on to full then through the feed tube slowly pour in the egg making sure it is combined each time before you add more, set aside.

    Place the flaked crab in a bowl, if it is not a fine flake break up any large pieces, toss the crab with the paprika and pepper. Fold the crab mixture into the choux base. Form the mixture into balls using a melon baller dipped in oil, this will allow the mixture to crop easily onto a parchment paper lined cookie sheet, space them about one inch apart as they will puff up when baked. Place the sheet into a preheated 400° oven baked until golden brown. Enjoy!

    Tuna Tartare on Endive Spoons

    I had been wanting to come up with a good tuna tartare for some time now. I imagined all sorts of ingredients that would compliment yet not over power a quality piece of seafood. Hopefully you know by now that I do have a strong inclination to go sweet and hot (spicey) so thought to use the balance of my stash of Peppadew Peppers along with some spicier peppers creating a gardiniera of sorts.

    For the Tartare:

    Sushi Grade Tuna – I used 1/4 LB. which is enough to fill on medium sized endive which should provide approximately 12 pieces. For purposes of this recipe please consider 1 serving being 12 pieces.
    Fresh Endive – 1 medium sized/12 servings
    One small red onion – I found one about the size of a golf ball so judge accordingly.
    Fresh Orange Juice – approximately 1 TBSP/serving
    Extra Virgin Olive Oil – approximately 1 TBSP/serving
    Sea Salt/Pepper – to taste.

    For the Gardiniera:

    Peppadew Pepper – 6 to 8 each
    Shallot: – one medium clove
    Celery:– one stalk
    Vinegar: – approximately one or two TBSP depending on your taste for sour
    Sugar: – approximately one or two tsp depending on your taste for sweet
    Habanero Pepper: – one or two depending on your level of heat tolerance – I used yellow ones here to provide a color contrast
    Jalapeno Pepper: – one or two depending on your level of hear tolerance – the green adds an additional color contrast element
    Sea Salt/Pepper: – to taste

    In a non reactive bowl start the gardiniera. Finely dice all of the ingredients to about 1/8″ dice. Combine all the elements mixing well.

    Prepare the tartare. Cut the tuna into 1/4″ dice. Cut the remaining elements into 1/8″ dice. Add the juice and mix well, chill for 30 minutes. Remove the stem end of the endive and carefully remove all of the leaves creating the spoons.

    Combine the tuna tartare with as much of the gardiniera you desire. Put approximately one TBSP of the mixture onto each endive leaf. Serve immediately.

    Whitefish with Lemon Grass/Thai Pepper Crust

    Whitefish is very versatile, it has a delicate flavor that accepts all kinds of seasonings. This dish was inspired by my desire to combine my favorite pepper, Thai. I hadn’t cooked with lemon grass before and wanted to develop something using the two. I mulled over ways to use these two items and decided on combining them with Panko and olive oil to use as a crust.

    You will need:
    One six to eight ounce Whitefish Filet/person.
    One cup Panko Bread Crumb/filet
    Two to three tablespoon olive oil.
    Two Thai Chili peppers/filet.
    One tablespoon grated lemon grass.
    Sea Salt/Ground Pepper to taste.

    Combine all ingredients except fish in a bowl using enough olive oil to form a medium paste. Score the skin side of the Whitefish Filet to prevent curling. Heat olive oil in a sauté pan large enough to hold fish in a single layer with enough room between filets. Place fish skin side down and generously coat top of fish with the bread mixture. When fish begins to turn opaque around the edges transfer to a cookie sheet and bake at 350° for ten minutes to toast the coating. Serve with rice with buttered onion.

    Macadamia Crusted Sole

    Not having Sole in a long time we decided to try to prepare something a little different. Initially the thought was to replicate a crust I had prepared for Skate Wing, a pistachio/ginger compilation. While browsing the assortment of nuts I noticed that Macadamia nuts were on sale and decided to use them instead of pistachio’s and since ginger would overwhelm the delicate flavor of the Macadamia’s I decided to come up with this recipe.

    You will need:

    Sole Filet – approx. 4 to 6 oz./serving
    Bread Crumbs – approx. 1 TBSP/serving (I used Panko here however you can use day old bread process to medium grind)
    Macadamia Nuts – approx. 2 oz/serving
    Parmesan Cheese (grated) – approx 1 TBSP/serving
    Unsalted Butter – approx 2 TBSP/serving
    Nut Oil – approx 1 TBSP/serving – I used Argan Oil however you can substitute another light oil such as Walnut NB: Do not use Peanut Oil.
    Salt/Pepper – to taste.
    Flour – enough to dust the Sole Filets

    Prepare the crust:
    Place all items except for Sole in a food processor and pulse until the ingredients form a thick paste.

    Prepare the Sole:
    Remove any moisture from the fish using paper towels. Lightly dust both sides with the flour, spread the Macadamia mixture over the filets – do not worry if the entire filet is not covered. Cover filets with plastic wrap and place in the refrigerator for at least 10 minutes to harden the coating.

    Heat a non-stick sauté pan large enough to hold the fish – do not add any fat – carefully place the filets, coating side down, into the pan and cook until the edges of the fish turn opaque. NB: To make sure that the fish is ready to turn shake the pan to see if the fish easily slides across the bottom. You can assist it a little but be careful as to not lose the coating. Carefully turn fish to the uncoated side and continue until completely cooked. This should not take too long as the fish has been almost completely cooked on the coated side.

    Remove fish to serving plates and enjoy.

    Shrimp Linguine Alfredo

    This is a real simple recipe that anybody can prepare. I takes less than 30 minutes and you will be the toast of the town with your family and friends.

    You will need:

    Uncooked Shrimp – I used 30’s for this recipe however you can use any size as long as they have the shell and weigh approximately 1/3 to 1/2 pound/serving

    Olive Oil

    Unsalted Butter

    Nutmeg – if you don’t have the whole bean do not use grated from the jar just omit. The taste will change somewhat but it will be just fine.

    Heavy Cream – approx 1/4 cup/serving

    Sea Salt/Pepper – I used white pepper here as to not speckle the final sauce but cracked black pepper will work just fine.

    Romano Cheese – approximately one Tablespoon/serving

    Parmesan Cheese – approximately one Tablespoon/serving.

    Fresh or Dried Linguine – I used Linguine Fini for this recipe but you can use the larger pasta or substitute Fettuccini if you prefer.

    NB: The sauce will take approximately 15 minutes to prepare, so be sure to cook the pasta so that it is finished when the sauce is ready.

    Prepare the Shrimp – if the shrimp you purchased was not cleaned by the fish monger make a slit on the back cutting through the shell and clean out. In a sauté pan large, enough to hold the shrimp add some olive oil and heat to a high simmer (when the oil shimmers you know it is the proper temperature). If you do not have a large enough pan, you can do this in batches. Sauté shrimp on both sides until the shell turns a nice shade of pink (do not cook all the way through, as the shrimp will be finished in the sauce). When shrimp is done place in a bowl to cool enough to be able to remove shells. DO NOT clean the pan at this stage.

    Prepare the sauce:
    When shrimp is cool enough to work with remove and discard shells. Cut shrimp into bite size pieces. In the sauté pan you used to do the first step of the shrimp, heat olive oil and butter, it will be ready when the oil shimmers. Season the shrimp with salt and pepper and add to the heated sauté pan. The time it will take to cook the shrimp will depend on the size you decided to use. When the shrimp is almost totally opaque add the heavy cream, nutmeg, salt and pepper. Bring the cream up to a simmer then add the cheeses. You cannot walk away from this sauce, as the cream will burn if you are not careful. Either swirl the cream by working the pan in circles or stir regularly until the cream and cheese start to thicken. It is done when the shrimp is firm to the touch and the sauce has noticeably thickened. Drain the pasta and spoon enough of the sauce over it to coat.

    Plate the coated pasta then add the shrimp and balance of sauce. Grate a little more nutmeg over the plated pasta and enjoy.

    Scallop, Shrimp and Sun Dried Tomato Alfredo


    I had a taste for seafood but really did not know what I was going to prepare. I visited my local fishmonger to see what was available. The usual fare was there, nothing seemed to tickle my fancy. I was about to consider something else to have and then she brought out some bay scallops and shrimp. They looked so fresh although I knew they were recently thawed and ready to be displayed. At first I thought to do the usual shrimp scampi but just couldn’t resist purchasing both.

    My mind started to envision how to put these two items together and what else to add to make an interesting combination. I walked around the produce department and saw some sun dried tomatoes they were snatched up quickly to add to my growing recipe. I considered what I had in my larder at home and knew that I had some heavy cream and garlic along with half a box of fettuccini.  My meal was set. You will find that this is a quick and simple dish to prepare.

    You will need :

    Bay Scallops – approximately ¼ lb/serving
    Shrimps – approximately ¼ lb/serving [16 21’s or smaller]
    Sun Dried Tomatoes – approximately ½ oz/serving – I used dry packed but olive oil packed should work as well.
    Fresh Garlic – to taste
    Tomato Paste – approximately 1 tsp/serving
    Hot Pepper Flakes – to taste
    Heavy Cream – approximately ¼ cup/serving [add more if you like a soupier sauce]
    Romano Cheese – grated – approximately 2 TBS/serving

    In a stock pot large enough to hold the pasta bring water to a rapid boil. Add pasta and prepare to just al denté. Peel and de-vein the shrimp, combine with scallops lightly salt and pepper. In a sauté pan large enough to hold all the ingredients add a good quality olive oil and heat to a simmer. Finely dice garlic add to sauté pan along with tomato paste and pepper flakes.  Once the garlic is translucent add shrimp and scallops. Cook seafood until shrimp starts to become opaque tossing occasionally to distribute evenly. Add heavy cream and Romano cheese to the shrimp/scallop mixture cook until the cream starts to thicken. Add pasta to the sauté pan and stir into the seafood sauce. Serve immediately.

    Scallop Appetizer

    Pan seared diver scallop with pancetta crisp and sweet corn coulis.

    You will need:
    Fresh sweet corn or if not available frozen sweet corn.
    Heavy cream.
    Walla Walla or other sweet onion finely diced.
    Oil oil.
    Unsalted butter.
    Kosher salt/fresh ground pepper.
    One diver scallop per person.
    Thinly sliced pancetta (one per scallop) NB: Pancetta is sold in roll form do not unroll simply have your purveyor slice thinly.

    Put a little olive oil and butter in a sauté pan, heat until butter melts. Sauté onion until translucent add sweet corn and cook until corn just starts to caramelize. Add small amounts of heavy cream until corn starts to thicken. Process mixture in a food processor until smooth and creamy, set aside and keep warm.
    Cook pancetta slices until crisp. Be careful it tends to burn easily. Set aside.
    Put a little olive oil and butter in a sauté pan large enough to hold all the scallops. Heat until butter melts. Dry off the scallops, season with salt and pepper, put scallops in hot pan. Sauté scallops until done. This step depends on the size of your scallops. You should get a good sear on one side (make sure you get some color here) flip scallop to finish. Press down in the center of the scallop when you get a little resistance the scallop is done.
    To plate pour some of the sweet corn coulis on an appetizer plate, if you have scallop shells use those. Place one scallop in the middle of the coulis and top with a pancetta disk. Garnish with a sprig of parsley.

    Great Chef Resource Books
    Take this quick quiz, it’s fun.
    Hard to find tomatoes.
    More great recipes.
    Close

    Loading ...

    Sorry :(

    Can't connect ... Please try again later.