Category: SEAFOOD

SALMON FILLETS with TANGY MUSTARD SAUCE

Sorry no pictures – just posting the recipe for a new friend!
4 tablespoons extra-virgin olive oil 
4 tablespoons FRESH minced tarragon
Four 6-ounce salmon fillets with skin
Salt and freshly ground pepper
2/3 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons creamy prepared horseradish
  • Pre-heat oven to 350 degrees.
  • In a bowl, mix 2 tablespoons of the olive oil with 2 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper.
  • Spray baking dish lightly with PURE.
  • Bake salmon fillets for 15-20 minutes or until just barely done (varies with thickness).
  • Meanwhile, in a small bowl, whisk together the whipping cream, mustard, horseradish, the remaining olive oil and tarragon. Season to taste with salt and pepper.
  • Spoon over the salmon and return to oven for 5 minutes.

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SHRIMP SCAMPI

I LOVE to eat Shrimp Scampi, but I have never made it or eaten it at home., at least not as an adult. I do remember as a kid how we would go down to Galveston and buy them directly from the fisherman at the end of the day. Now that’s fresh fish. It’s hard to buy what markets call “fresh” fish after you’ve done that.

So I decided to do some research for a good recipe and see what the term scampi actually meant. I have to admit I was completely blindsided by the fact that scampi is a term that actually pertains to lobster, Norwegian lobster in particular.

“Scampi is a culinary name for some species of lobster, notably the ‘true’ scampi Nephrops norvegicus,…” In both the United Kingdom and the USA, the word has come to define the method of preparation rather than the ingredient, although referring to quite different methods in the two countries. This being said, I think I’ll make some chicken scampi tomorrow night.

1 1/2 pounds large shrimp
1/3 cup clarified butter
4 cloves garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
Juice of 1 lemon
Fresh parsley for garnish
salt and pepper, to taste

  • Clean and rinse shrimp, dry well and set aside.
  • Heat butter in large skillet over medium heat.
  • Cook garlic 1 or 2 minutes or until softened but not browned.
  • Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
  • Do not overcook.
  • Add chopped parsley and salt and pepper before serving.
  • Garnish with lemon slices and parsley sprigs if desired.

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CRAB LOUIE with OOMPH!


I bolded the OOMPH ingredients that are
different from my day to day recipe.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced green onion
salt and pepper
mayo (about 1/4 cup)
1 teaspoon Frank’s Red Hot Pepper Sauce
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved
pickled beets, sliced
hard boiled eggs, sliced

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, hot sauce, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.
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Spicy Chipotle Shrimp Over Sweet Corn Cakes

Welcome to Simple Saturday!

I’ve been participating in a challenge this month, do you think you could eat on a Dollar a Day? (Check out the link for details). I’ve been doing the challenge but with an unfair advantage – I allowed myself to use anything I already had on hand. It’s turned out to be more of an “eat from the pantry and freezer month” than anything else so far.

Here is last night’s yummy, frugal and very simple recipe. It was definitely the Meal of the Week!

http://2.bp.blogspot.com/_WPbjJzRqviA/S7-qngfQFUI/AAAAAAAAGzI/8kg8KfIKdok/s1600/chipotle+shrimp+corn+cakes.jpg

Chipotle Shrimp – 1 pound of shrimp marinated overnight in bottled chipotle sauce (with one teaspoon of cornstarch added). Put shrimp and marinade in large, deep skillet, add a can of diced tomatoes. Simmer on low, stirring occasionally while preparing corn cakes.

Corn Cakes – 2 boxes of Jiffy corn muffin mix, 2/3 cup milk, 2 eggs, one can of sweet creamed corn and 1/2 can regular sweet corn. Mix and prepare just as you would pancakes.

Spoon shrimp and sauce over corn cakes and serve with fruit smoothies. Trust me, it’s a perfect combo, it was delicious – except for the fact that I used shrimp I had in the freezer that had been cleaned and shelled, but it didn’t occur to me that it still had the tails on until dinner was ready. Be sure to take the tails off if you try this, duh!

We have two birthdays at Our Krazy Kitchen this week – be sure to stop by to wish our Tuesday host Min and our Wednesday host Chaya a Happy Birthday!

Have a great weekend 🙂

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

When I was in college there was a local grill that did the most amazing fish I’d ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

PAN FRIED RED SNAPPER with LEMON BUTTER
1 pound Red snapper, cut to portion size
1/4 cup red onion, minced
2 cloves garlic, minced
1 large very ripe lemon, juiced
zest from the lemon
3 tablespoons butter

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Rinse and dry the fish fillets with paper towels.
  • In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
  • In a large skillet melt the butter.
  • Saute’ the onions, garlic and lemon zest until fragrant.
  • Arrange onions and garlic towards edge of pan.
  • Arrange fish in center of skillet.
  • Sprinkle with the seasonings.
  • Cook for 4-5 minutes.
  • Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
  • Add lemon juice and cook another 1-2 minutes.







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Faux Grilling – Salmon Skewers with Maple-Mustard Glaze ala Year on the Grill


Before I get to the post, I have a question for you ladies… Actually two…

Remember me, Dave here from MY YEAR ON THE GRILL. I am the guy who gave you ladies advice on pleasing your man with two ROMANCE POSTS…

So…

Did any of you get diamonds for Valentines Day???

and

Did any of you make Moink Balls for your man???

If you answered “no” to both those questions, you have no one to blame but yourselves. I did my best for you.

But that is old business. Time for today’s post with an explanation of what I call “Faux Grilling”.

It has just been too cold, windy and nasty around here to do any grilling. Unusual for Kansas, but I really can’t remember a day since Christmas when it was above 40 degrees. I did my mandatory, “I can still grill in the cold and snow” session just to prove I could. But it is just no fun.

So, I started “Faux Grilling”. It is pretty easy. I have made Moink Balls, shrimp, pineapple wrapped in bacon (that’s a post for another day) and now Salmon skewers. So, I guess it is time I explained the process.

You need skewers. The flat kind work best so the do not roll. If you don’t have flat skewers, you can use 2 of the long “toothpick” style and create a flat type. In the photo on the right, I am showing the look that you want. I skewered the meat, and suspended the skewers between the sides of a small casserole dish. These were single round toothpick style, and my first efforts at “Faux” grilling. They worked… OK, but when I moved to flat skewers, I was able to turn them and grill top and bottom…


Like this photo to the left. the blades of this skewer are flat, combined with the heads in the shape of bulls and shrimp, I am able to turn the bacon wrapped pineapple (that’s a post for another day), and get both sides “grilled”.

Once I have the meat positioned correctly, I just put them in the oven, set on broil and instead of direct heat grilling over coals, I am direct heat grilling under a heating element.

But it works the same. Notice the char marks, similar to grill marks. You lose those beautiful grill marks, but the taste is as close as I can get and not get my fingers frostbit.

Til I move to a tropical Island (next week), as long as I live in Kansas in February, this is as close to grilling as I am going to get.

But before I leave you for the week, I want to share this quick, easy and great tasting recipe. This post is part of a cultural exchange program called TASTE AND CREATE! Once a month, Taste and Create pairs you with another blogger. You are asked to look over their blog and cook something from it. This month I was paired with Marthe from the Netherlands. Her blog, CULINARY DELIGHTS was great fun to look over. While she is native born Dutch, she does write in English, and very well. You would never guess this was her second language. Marthe makes lots of cupcakes and cookies; plays along with Tuesdays with Dorrie and Craving Ellie in My Belly. She started blogging about the same time I did. It was fun to get to know her.


Plus, I was reminded of my youth. 35 years ago, when I was in high school, I dated the foreign exchange student from the Netherlands. You can file this under too much information, but that Dutch girl was the first I ever… Well, you know the rest, better keep the details to myself. Suffice it to say, anything Dutch always makes me smile just a bit.


But, I digress. here’s Marthe’s recipe for

Salmon Skewers
with
Maple-Mustard Glaze


4 salmon skewers (ready bought President’s Choice, 320 gram)
1/8 cup maple syrup
1 tbsp grainy Dijon mustard (we used regular non-grainy Dijon mustard)
1/4 tsp salt
1/8 tsp pepper
In a small bowl whisk together maple syrup, mustard, salt and pepper; brush half over salmon skewers. Place skewers on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture until salmon is done, about 10 minutes.
.They came out PERFECT. Nice and flavorful, cooked to just the flaky stage (I did 7 minutes on each side, flipping the skewers once… same as I would on a grill). I loved the mustard sauce. Very easy and wonderful taste. I plated these with some Chinese Garlic noodles with snow peas. This is also one of the recipes I read on CULINARY DELIGHTS. Marthe’s blog is worth a look. I posted the details of the noodles on my “real” site today, so head over to MY YEAR ON THE GRILL to see how to make them!

Come back next week to see what I come up with during the next few days. It might be my first post after moving to the US Virgin islands… should be interesting.

Sweet and Spicy Salmon

I usually make salmon on Fridays and this past Friday, was no different. I want to make a new recipe each week and this is a new recipe but it didn’t end up they way I had planned.

It was supposed to be grilled. I baked it. It was to have chili sauce. I used chili powder. Otherwise, I stayed true to this recipe from All Recipes.
We love salmon and it could be plain but the additions, each week, are a surprise and it has become fun to see what salmon comes out of the kitchen, this Friday.

If you have any good salmon recipes, please link them up. If you don’t, link whatever recipe you would like. We love new recipes.

Sweet and Spicy Salmon

Ingredients:

2 pieces of salmon

1/4 cup soy sauce
1/4 teaspoon chili powder
1/4 teaspoon ginger
1/4 teaspoon garlic powder
1 tablespoon lime juice
1 tablespoon brown sugar
3 scallions, chopped
Preheat oven to 350 degrees.
Place salmon in a baking pan to fit.
In medium size bowl, mix soy sauce, chili powder, ginger and garlic.
Pour sauce over salmon.
Sprinkle chopped scallions over salmon.
Bake at 350 degrees for 30 minutes.
Serve, spooning juice over salmon.
I added about a quarter of inch of water to the bottom of the pan to avoid it drying out and burning.

Parsley Herb Noodles OR Linguini & Clams ~ Cooking with Chaya at OuR KrAzY kItChEn

PARSLEY HERB NOODLES / LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well, reserving pasta water as needed
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining 8 ounces of the juice
1 cup white wine
1 shallot, minced
1 bunch green onions, sliced
1/2 cup minced fresh parsley
3/4 cup shredded Parmesan
salt & pepper to taste

  • Heat butter and oil together.
  • Add shallot, green onions and garlic cooking until golden and fragrant.
  • Add clam juice and white wine and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper, to taste and most of the Parmesan cheese,  heating until cheese is melted.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

ORIGINALLY POSTED 12-21-2009 for my FIL’s birthday

Sherried Garlic Scallops with Asparagus & Cherry Tomatoes~Simply Delicious Sunday [7]

This is one of the simplest recipes and smells and tastes great too. It’s the perfect romantic ♥Valentines♥ dinner. I served it with Parmesan Rolls.

30 small bay scallops (about 1/2 pound)
1/2 pound organic spaghetti or linguine
2 teaspoons minced jar garlic
1 bunch chopped green onions
4 Asparagus spears, tender tops cut into small pieces
8 cherry or grape tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 cup cream sherry
shredded Parmesan cheese

  • In a medium skillet melt butter and oil together and bring to a medium high heat.
  • Add scallops and saute’ well so that the scallops sear on the edges.
  • Add garlic and onions and continue sauteing about 5 minutes.
  • Add Asparagus tops and heat through.
  • Add sherry and lower heat and cook until a thick glaze sauce forms.
  • Add tomatoes and heat through.
  • Toss with prepared pasta.
  • Shred Parmesan on top and serve immediately.

final blog signature. ♥

~*~Sauteed Garlic Shrimp Pasta~*~5 night dinner challenge update~*~

This is the simplest recipe and smells and tastes great too.

16 medium shrimp
1/2 pound organic spaghetti
2 cloves garlic or 2 teaspoons minced jar garlic
1 bunch chopped green onions
1/4 cup butter
2 tablespoons olive oil
1 cup cream sherry
shredded parmesan cheese

Trim Shrimp and rinse well. In skillet melt butter and oil together and bring to a medium high heat. Add shrimp and saute’ well. Add garlic and onions and continue sauteing about 5 minutes. Add sherry and lower heat and cook until a thick glaze sauce forms. Toss with pasta. Shred parmesan on top and serve immediately.