Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
4. Fill a  medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up).  
5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey

New England Style Clam Cakes

New England Style Clam Cakes

Thought I said Crab Cake, didn't you? No.....Clam Cake!

Clams were readily available over the years, in New England.  My Dad would buy bushels of them for family picnics in the yard.  Many times he would have some left over and make clam cakes or stuff into shells and bake.  This was very popular growing up and still is.

There are many varieties of clam cakes.  You can make them like a croquette with mashed potatoes or like a fritter, deep fried.  

One of my favorite ways to make clam cakes is with a bread stuffing.  This recipe is so easy to make, and hardly takes any time at all. You can also purchase reusable clamshells, stuff and bake them.  They make great appetizers for party guests. Oh, and they freeze well, also.

I decided to make these into patties and serve as a main meal.  They were very tasty. Serve them with your favorite sauce (tartar, remoulade or

just a simple creamy dressing).  I also like a tropical or citrus salsa served on top.  It is very refreshing. If you like spicy, then spice it up!!!

New England Clam Cakes

Ingredients:

2 TBS oil

2 TBS butter

1 cup onions, chopped fine

1 cup celery, chopped fine

1 cup red bell peppers, chopped fine

2 cloves garlic, minced

6-8 slices Max O Mega Bread, cubed in small pieces

2-6.5 oz cans baby clams, drained.  Reserve 1 cup juice

½ cup cilantro, chopped (or parsley)

¼ cup grated cheese

2 TBS lemon juice

1 TBS sweet paprika

⅛ tsp salt

⅛ tsp pepper

Directions:

1. In skillet, heat oil and butter on med/high heat.  Add onions, celery and peppers. Saute until veggies are soft, approx. 12-15 mins.  Add garlic, stir. Remove from heat and put aside.
2. Add cubed bread to mixing bowl.  Add all remaining ingredients, toss.  Let sit for 5 mins, tossing occasionally to allow bread to soak up liquid.
3. Add sauteed veggies to mixing bowl.  Toss. Mold into patties
4. Place in skillet with hot cooking oil.  Cook for approx. 3-5 mins on each side, or until golden brown.  Remove and place on paper towels to absorb excess oil. Serve with favorite sauce or salsa.

Limincello Fennel Sauce Shrimp and Spaghetti

4 TBS olive oil, plus extra for pasta and garnish
4 TBS butter
1/2 cup shallots, chopped
2/3 cup fennel stalk, chopped
2/3 cup red bell pepper, chopped (stem and seeds removed)
2 peppercini peppers, chopped fine (stems removed)
3 cloves garlic, chopped
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/3 cup pistachio nuts, chopped fine
1/2 lb colossal shrimp (cleaned, peeled and deveined)
2/3 cup limincello
1/4 cup sambuca
1/2 pint heavy cream
2 TBS fresh basil, chopped
1/4 cup fresh parsley, chopped (plus extra for garnish)
1/4 cup fennel leaves for garnish
1/4 cup balsamic vinegar, for drizzling
12/16 ozs favorite pasta (I use spaghetti)

Directions:
1.  In large skillet, on medium/high, heat 4 TBS olive oil and 4 TBS butter until melted.  Stir.
2.  Add shallots, fennel, peppers and garlic.  Saute until soft (approx. 5-8 mins) Season with salt and pepper.  Add pistachio nuts and stir and toast until slighly browned.  (do not burn).
3.  Add Shrimp to skillet leaving space between each piece.  Season with salt and pepper.  Saute for approx 2 mins then flip and slightly brown other side, approx another 1-2 mins or until starts to turn pink and tails curl.  Do not fully cook  (Note: shrimp will be addded back to sauce later which will continue to cook).  Remove shrimp from skillet.
4.  Add limincello and sambuca to deglaze skillet.  Stir to loosen any bits that might be stuck on bottom.  I call this "flavor".  Let alcohol cook out for approx. 3-5 mins.  Add heavy cream.  Stir and let thicken slightly.  Add shrimp back to skillet.   Add basil and parsley and stir.
5.  Add water to large pot for pasta.  Season with salt and bring to boil.  Cook pasta "al dente" then drain.  Add pasta to large bowl.  Drizzle with approx. 4 TBS olive oil.  Season with salt and pepper, toss.  Add pasta to clean presentation plate, or serve in individual plates. 
6.  Arrange shrimp on top of pasta.  Laddle sauce on top of shrimp.  Sprinkle parsley and fennel leaves on top.  Drizzle olive oil and balsamic vinegar around edges of pasta. 

Serves approx. 4-5 people

Pan Seared Open Blue Cobia with Coconut Lemon Fig Sauce

This is a recipe I created for the Open Blue Cobia Contest.  It is a simple recipe made with a lemony, coconut fresh fig sauce.  This hardly took any time at all to make.  It can be served with your favorite pasta, rice or a nice garlic mash.  

Sauce:
4 TBS olive oil
1/2 cup shallots, chopped
2 cloves garlic, chopped
8 fresh figs, chopped fine (plus 4 figs for garnish)
1/4 tsp salt, or to liking
1/4 tsp pepper, or to liking
1/4 cup sambuca liquor
1 TBS flour
2 TBS butter
1/2 cup parsely
3 sprigs thyme
1 lemon, zested and juiced (plus 1 lemon, sliced for garnish)
2 bay leaves
2 cups chicken broth
1 cup coconut cream
8 ozs pasta, cooked al dente

To Pan Sear Cobia:
4  (6) oz (approx 2 inches thick) pieces of Open Blue Cobia, seasoned with sea salt
4 TBS olive oil
2 sprigs thyme
2 TBS butter


Directions:

1. In medium size skillet heat oil for sauce on med/high heat.  Add shallots and saute until soft (approx 5 mins).  Add garlic and figs, stir.  Saute for additional 2 mins.  Season with salt and pepper, to liking.  Add sambuca, reduce heat to med/low.  Let simmer for 5 mins.
2.  In small bowl add flour and butter.  Mix together well.  Add to skillet and stir.  Saute for 3 mins.
3.  Add parsley, thyme, lemon juice, zest, bay leaves, broth and coconut cream.  Stir and simmer for 15 mins.
4.  Fill large pot of water and heat on high until starts to boil.  Add pasta and cook until al dente.  Drain
5.  In separate non-stick skillet heat olive oil to sear Cobia on med/high heat.  Add each piece to skillet.  Sear for approx. 3-4 mins.  Flip with tongs and sear opposite side for additional 3-4 mins.  Add thyme and butter.  Rotate Cobia to sides and slightly brown, spooning herb butter over Cobia while searing.  Remove from pan.  Total fish time should only take approx. 10-12 mins.
6.  Serve each piece of Cobia on top of spaghetti.  Top with sauce and any left over herb butter from skillet.  Garnish with fresh sliced figs, lemon wedge and parsley.

Almond crusted Tilapia with Fennel Sauce

Ingredients for Fish:

4 TBS olive oil
1 1/2 lbs Tilapia (or Cod)
1/2 tsp salt, or to taste
1/2 tsp course pepper, or to taste
1/2 cup almond, ground
1 lemon, zested and juiced

Ingredients for Sauce:

2 TBS olive oil
4 TBS butter
1/2 cup shallots, chopped
1/2 cup fennel stalk, chopped
1/2 cup red bell pepper, diced
2 to 3 cloves garlic, chopped
2/3 cup white wine
1/4 cup anise flavored liqueur    
1/3 cup heavy cream
4 TBS parsley, chopped (plus extra for topping)
2 TBS fennel leaves, for garnish


Directions:

1.  Preheat broiler.  Brush Tilapia with oil.  Season Tilapia with salt and pepper.  Top with ground almonds.  Place in greased baking dish almond side up.  Broil for approx 8-10 mins or until done.  Add lemon juice after removing from broiler.
2.  Meanwhile on stove top, heat skillet with oil and butter.  Add shallots, fennel, red bell peppers and garlic.  Saute until soft. Approx. 10 mins.
3.  Deglaze pan with wine and liqueur.  Stir.
4.  Add cream, stir.  Let simmer and thicken in sauce
5.  Add lemon zest and parsley, stir.
6.  Serve sauce on top of Tilapia.  Garnish with fennel leaves.

Mahi Mahi Puttanesca

Ingredients:
1 lb favorite pasta, cooked and drained
4 mahi mahi steaks
4 TBS olive oil
1/4 cup onion, chopped fine
3 cloves garlic
1 can anchovies
1/4 tsp crushed red pepper flakes
1/4 white wine, for deglazing
1 can crushed tomatoes
1/4 cup calamata olives, chopped
2 TBS capers
salt and pepper, to taste
1 cup artichoke hearts
fresh basil

Directions:
1.  Heat oil in large skillet on med. heat.  Add mahi mahi steaks.  Sear on both sides, 4 mins each.  Remove and cover.
2.  To pan, add onion and garlic.  Sautee for 5-7 mins or until onions are translucent. 
3.  Add anchovy and pepper flakes.  Cook down until broken down.
4.  Deglaze with wine.  Stir
5.  Add crushed tomatoes, olives and capers.  Season with salt and pepper, to taste.  Simmer 20 mins.
6.  Add mahi mahi steaks back to pan.  Simmer for few mins on each side. 
7.  Serve with pasta and artichoke hearts, as garnish.  Sprinkle with basil

Cedar Roasted Salmon Pineapple Slaw

2 large cooked Salmon Fillets
1/4 cup mayo
1 Tbs sugar
1 tsp cider vinegar
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 bag shredded slaw mix
1 cup pineapple chunks



Directions:

1.  Cube salmon into chunks.  Put aside.
2.  In large bowl mix mayo, sugar, vinegar, parsley, salt and pepper.  Let sit 5 mins so sugar dissolves.  Mix again.
3.  Add slaw to mayo, toss.
4.  Add chunks of salmon and pineapple, toss.

Gluten Free Blue Cheese Salmon Mushroom Burger with peach salsa

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
3 TBS green onions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste



Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1/4 tsp cider vinegar
1/4 tsp sugar
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


Directions:

1.  In food processor, pulse salmon.  Add to mixing bowl.
2.  Add mushrooms, blue cheese, green onions, basil, lemon zest, salt and pepper.  Fold and divide into individual patties.
3.  Grill patties, flip and grill other side.  Approx. 5 mins on each side.
4.  To make salsa:  Add all ingredients in medium size bowl, toss.  Serve on top of patties.

Fruity Flounder with Strawberry Balsamic Reduction

4-6 Flounder Fillets
1 pkg strawberries, (fresh and cleaned with stems removed) Reserve 4-6 large pieces for garnish
1/2 cup balsamic vinegar
3 Tbs brown sugar
salt to taste
1 cup each of assorted fruit (oranges, apples, blueberries) (washed and sliced)

1.  Broil fish in oven until flaky.  Remove and cover
2.  Place strawberries, vinegar, sugar and salt in small sauce pan. Stir and simmer on medium heat, 5 mins and pour into food processor or blender to puree
3.  Return to pan and simmer on low until thickens.
4.  Prepare fruit and assemble on plate.
5.  Drizzle strawberry reduction on plate and place fish on top.  Serve

Makes 4-6 servings.

Red Lentil and Flaxseed Pasta

Red Lentil and Flax Seed Pasta

with anchovy and prosciutto 

in a vodka cream sauce

This recipe was pretty cool to make.  Combination of all these wonderful flavors going on.  You have the salty from the anchovies, smoky from the prosciutto, nutty from the lentils and flax seeds and rich and creamy from the cream cheese.  A delightful dish!!!!    Why don't you give it a try.

Ingredients:
1 cup Red Lentil
1/2 cup flax seeds
1 small onion, chopped
12 oz prosciutto, or other bacon, chopped
2 garlic cloves, chopped
2 ozs anchovies, packed in olive oil
1/4 cup vodka
1 can (28 ozs) crushed tomatoes
1-1 1/2 cans water, (use empty crushed tomato can)
3 large basil leaves, chopped
4 ozs cream cheese, (half package)
grated cheese
salt and pepper, to taste

1.  In large skillet, on medium heat, saute lentils and flax seeds in olive oil.
2.  Add onion and prosciutto, saute until prosciutto is slightly crispy.
3.  Add garlic and anchovies, saute for few mins.
4.  Add vodka..stirring to deglaze pan.
5.  Add tomatoes, water and basil, stir and simmer covered for 1 hour (or until lentils are soft)
6.  Stir in cream cheese and grated cheese, taste.
7.  Add salt and pepper, according to taste.
8.  Simmer, covered while water for favorite pasta cooks.

   

Ahi Tuna Cold Salad

Ahi Tuna Salad
1 lb Fresh Ahi Tuna, grilled medium
2 celery stalks, diced
4 TBS red onion or scallions, diced
1 large garlic clove, chopped
2 corn cobs, cooked and sliced 1 inch thick
1 can black olives
1 cup artichoke hearts
2 TBS olive oil
2 TBS Balsamic Vinegar
1 lemon, juiced
2 large basil leaves
1/2 tsp sea salt
1/4 tsp black pepper

Grill or broil tuna to medium, dice and add to large bowl. Add celery, onions, garlic, corn, olives and artichokes.  In small bowl or small food processor mix olive oil, vinegar, lemon, basil, salt and pepper.  Add to Tuna mix, toss.  Serve chilled or warm as side dish or on favorite lettuce.

Horsey Crab Deviled Eggs

Ingredients:
1 doz large or extra large eggs
1/2 cup crab meat
1/2 - 1 tsp horseradish
3 Tbs cream cheese (room temp)
3 Tbs mayo (more or less)
3 Tbs cilantro, chopped
1/4 tsp paprika
salt and pepper, to taste
scallions, for garnish

Boiling eggs:
In large sauce pot fill half with water.  Slightly tap eggs on counter breaking seal of shell.  (This will help remove shell after cooking). Be careful not to tap too hard breaking shell completely.  Place eggs in water and boil on high until water starts to boil.  Reduce heat to med and cook for 10 mins.  Drain hot liquid adding cold water to pot until eggs are cool enough to start peeling.  Leaving eggs wet will help remove shells easily.  Slice eggs in half (length wise), removing yolk.

Add yolk and all other ingredients to mixing bowl, completely mix well.  Add filling to cooked egg whites.  Garnish with scallion.

Zuppa di Pesce (Fish Soup)

1 lb muscles
2 large pieces of Swai, Grouper, Cod or Tilapia
1 lb Calamari
1 lb Shrimp, peeled and deveined (optional)
1/4 cup cooking oil
1/2 can tomato paste
3 garlic cloves, chopped
1 cup red wine
2 cans tomatoes, crushed
2 bay leaves
salt and pepper, to taste  (crushed red pepper, opt)
fresh basil, chopped

Saute white fish in frying pan, season and lightly brown on both sides, remove from pan.  In large pot add cooking oil and saute garlic and tomato paste.  Add red wine. Add all other seafood and saute until muscles open and all seafood is cooked.  Add tomatoes, bay leaves, salt and pepper.  Simmer for 20 mins.  Serve with linguine, spaghetti or favorite pasta.  Sprinkle with fresh basil.

Salmon Patty Burger w(caper, horseradish, cream cheese) Sauce.

1 lb Salmon Steaks, fresh (cubed)
2 cups seasoned stuffing mix
1 small onion
2 large garlic cloves
2 celery stalks, diced thin
1 egg
2 tsp capers
3 Tbs green pepper, diced
1 lemon, juiced
salt and pepper, to taste
1/4 cup fresh cilantro, chopped (plus extra for garnish)

In large bowl add stuffing mix.  In blender, blend onion and garlic.  Add to stuffing mix and let soak in, tossing.  Let sit until moist.  Add celery, egg, capers, green peppers, lemon juice, salt and pepper and cilantro, folding.  Add Salmon and continue folding.  Mold into patties and saute in frying pan on medium heat (canola oil & butter).  Flip when brown and saute on opposite side.  Reserve on paper towels and continue sauteing remaining patties.  Squeeze remaining lemon juice on top of patties before serving.

Can be served with a mango/pineapple, red onion and cilantro salsa.  Garnish with lemon juice and top with cilantro for color.  Can also be served with dollop of sour cream.

Sausage Balls and Mussels Fra Diavolo

Sausage Meatballs:
1 lbs Mild Italian Sausage
1 cup chopped day old bread (soaked in milk, then squeezed out)
1 small egg, beaten
2 Tbs chopped onion
2 garlic cloves, chopped
2 Tbs basil, fresh, chopped
2 Tbs parsley, fresh, chopped
3 Tbs grated cheese
salt and pepper, to taste
Remove casings from Chicken Sausage, put aside.  In large bowl mix all other ingredients together.  Add meat, folding.  Roll into balls and place in baking dish.  Bake 350 until crispy.  Can be fried also.
Remove from oven and cool on plate.  Reserve grease in baking dish for use in sauce.

Fra Diavolo Sauce:
1/2 lb mussels
Olive oil
2 tsp garlic
1 can crushed tomatoes
salt and (red crushed pepper, optional)
In large pot, heat oil and saute garlic.  Add mussels, cover and cook until mussels open.  Add can tomatoes, salt and pepper flakes, stir and simmer for 15 -20 mins.  Add meatballs to sauce with reserved grease, toss gently and serve with favorite pasta.  Garnish with fresh Basil and/or Parsley.

Krab Salad Stuffed Tomato

1 lb Krab meat, chopped
4 ozs cream cheese, softened
1 cup mayo
1/4 cup scallions, diced
2 tbs sugar, optional
2 tbs Wishbone Italian Dressing (shake well)
salt, to taste

Mix cream cheese, mayo, sugar, vinegar and salt in mixing bowl.  Add chopped Krab Meat, mix well and chill.
Serve with crackers as appetizer or as a salad.

Crab Bisque Soup

1 lb crab meat

4 tbs olive oil

2 tbs onion, diced

1 large garlic clove, diced

4 tbs tomato paste

1 stick butter

1/4 cup white cooking wine

1 quart whipping cream

salt and pepper, to taste

Use medium/large frying pan.  On medium heat saute onion, garlic, tomato paste in olive oil and butter.  for approx. 3 mins.  Add crab meat, stir.  Add cooking wine, stir and simmer on low heat for 10 mins.

In medium saucepan add cream and heat on low.  Add to crab, stir.  May be served as soup or on top of Ravioli.

Buttermilk Fried Calamari

1 lb squid, clean, sliced in rings (pat dry)
1 cup buttermilk
2 cups flour
fry oil
salt and pepper to taste

Slice squid into 1/2 inch pieces.  Pat dry.  Soak in buttermilk.  Heat oil in small sauce pan or deep fryer.  (3 inches high of oil).  Season flour with salt and pepper, place in bowl.  Drain buttermilk from squid and toss into flour shaking off excess flour from squid.  Fry in hot oil for 1 min.  Do not over cook.  Serve with lemon, tartar or cocktail sauce

Crab Bisque Ravioli

1 lb crab meat
4 tbs olive oil
2 tbs onion, diced
1 large garlic clove, diced
4 tbs tomato paste
1 stick butter
1/4 cup white cooking wine
1 quart whipping cream
salt and pepper, to taste

Use medium/large frying pan.  On medium heat saute onion, garlic, tomato paste in olive oil and butter.  for approx. 3 mins.  Add crab meat, stir.  Add cooking wine, stir and simmer on low heat for 10 mins.
In medium saucepan add cream and heat on low.  Add to crab, stir.  May be served as soup or on top of Ravioli.

Tilapia Piccata

2 lbs Tilapia (or any flaky type of fish)
1 cup flour, for dredging
oil for frying
1 stick butter
3 Tbs capers
sun dried tomatoes, opt
1/4 cup white wine
1 lemon, juiced and rind
1 can artichoke hearts, drained
salt and pepper to taste
1 lb spaghetti (or other will do)

In large skillet heat oil.  Place flour in flat dish.  Dredge fish into flour, flip.  Fry until brown, flip and brown opposite side or until completely cooked.  Remove fish from pan, cover.  In same skillet melt butter.  Add capers, lemon juice, rind, cooking wine, artichoke hearts, salt and pepper, mix.  Pour over spaghetti, toss.