• Salad, Seafood 14.05.2009 No Comments

    from Gordon Ramsay’s Healthy Appetite

    serves 2-3

    3 1/2 oz. thin rice noodles
    drizzle of sesame oil
    7 oz snow peas or sugar snap peas
    1 large sweet red pepper
    1 large sweet yellow pepper
    2 green onions
    7 oz. peeled, cooked shrimp
    handful of cilantro leaves
    1 TBS toasted black or white sesame seeds
    Dressing:
    1 shallot, peeled and finely chopped
    2 garlic cloves, peeled and finely crushed
    1 small red chile, seeded and minced
    2-3 TBS lime juice, or more to taste
    2 TBS fish sauce
    1 TBS light soy sauce
    2 1/2 TBS jaggery or soft brown sugar
    2 TBS toasted sesame oil

    Directions:

    Bring a kettle of water to a boil.  Place the rice noodles in a large heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed.  Cover the bowl with plastic wrap and let stand for 5 minutes, or until the noodles are tender but still retaining a bite.  Drain and immediately toss with a drizzle of sesame oil to sop them from sticking together.

    In the meantime, blanch the snow peas in a pan of boiling water for 2 minutes until they are just tender, but still bright green.  Refresh in a bowl of iced water, then drain well.  Cut the snow peas on the diagonal into 2 or 3 pieces.  Halve, core, and seed the peppers, then cut into long, thin slices.  Trim and finely slice the green onions on the diagonal.

    For the dressing, put all the ingredients into a bowl and whisk lightly to combine.

    Put the shrimp, green onions, snow peas and peppers into a large bowl and add the drained noodles, cilantro leaves and sesame seeds.  Pour the dressing over the salad and toss well to coat.  Eat immediately, or chill until ready to serve.

    Note: If you are preparing this salad for a packed lunch, let the noodles cool completely before tossing with the other ingredients.

  • Salad, Seafood 02.06.2008 2 Comments

    from Barefoot Contessa at Home,

    Kosher salt
    Good olive oil
    3/4 pound orzo pasta (rice-shaped pasta)
    1/2 cup freshly squeezed lemon juice (3 lemons)
    Freshly ground black pepper
    2 pounds (16 to 18 count) shrimp, peeled and de-veined
    1 cup minced scallions, white and green parts
    1 cup chopped fresh dill
    1 cup chopped fresh flat-leaf parsley
    1 hothouse cucumber, unpeeled, seeded, and medium-diced
    1/2 cup small-diced red onion
    3/4 pound good feta cheese, large diced

    Preheat the oven to 400 degrees F.
    Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

    Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

    Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

  • Seafood, Soup 09.01.2008 1 Comment


    from Cooking Light magazine.

    2 bacon slices
    2 cups chopped onion
    1 1/4 cups chopped celery
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    2 garlic cloves — minced
    6 cans chopped clams — (6 1/2-ounce) undrained
    5 cups diced peeled baking potato (about 1 pound)
    4 bottles clam juice — (8-ounce)
    1 bay leaf
    3 cups fat-free milk
    1/2 cup all-purpose flour

    Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

    Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

    Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

    Serves 12

  • Fish, Seafood 10.09.2007 No Comments


    1 1/2 pounds pollock fillets
    1 egg
    3 tablespoons milk
    3/4 cup crushed cornflakes
    1/2 cup panko
    1/8 teaspoon garlic powder
    3 tablespoons grated Parmesan cheese
    1/4 teaspoon lemon pepper
    pinch of sea salt
    Cooking Spray

    Preheat oven to 450ºF. Line a baking sheet with foil and spray with cooking spray.

    In a shallow dish, combine egg and milk, beat well. In separate shallow dish, combine cornflake crumbs, panko, garlic powder, Parmesan cheese, lemon pepper, and sea salt.

    Take the fillets, one at a time, and first dip them in the egg wash, shake the excess off, and then dredge in the crumb mixture. Coat both sides of the fish and place on your baking sheet. Repeat until you’ve used all the fillets.

    Spray the fillets lightly with cooking spray and pop into the oven. Bake for 10-15 minutes, or until the fish flakes easily with a fork.

  • from Cooking Light Magazine

    Salmon:
    4
    (6-ounce) salmon fillets (about 1 inch thick)
    1 1/2 teaspoons minced garlic
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Glaze:
    1/4 cup apricot nectar
    1/4 cup apricot preserves
    1 tablespoon Dijon mustard
    1 1/2 teaspoons white wine vinegar
    1 1/2 teaspoons honey
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Remaining ingredient:
    Cooking spray


    Prepare grill.

    To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

    To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

    Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.


  • An Erika Original

    2 tablespoons finely chopped yellow onion
    1 tablespoon butter
    1/8 teaspoon freshly ground black pepper
    3/4 cup milk
    8 ounces chive and onion flavored cream cheese
    2 cups leftover smoked salmon, broken into pieces
    1 cup cooked green peas
    1/2 pound bowtie pasta, cooked according to package directions
    1/2 cup pasta cooking water
    1/2 red onion, thinly sliced

    Melt butter in a saucepan and add yellow onions. Saute over medium-low heat until translucent. Add pepper and milk. Bring milk to a simmer and then add the cream cheese. Stir until melted and combined with the milk. Add extra milk if it is too thick. Add smoked salmon and green peas, and bring mixture to a gentle boil over medium heat. Add 1/2 cup of the pasta water used for cooking the bowties. Add the pasta to the sauce and stir gently to combine. Add more pasta water as necessary to get a smooth creamy texture to the sauce.

    Toss pasta and red onion slices together and serve immediately.

  • Seafood 31.03.2007 No Comments


    (could probably be used for onions or other veggies as well)

    1/2 cup flour
    seasoning salt to taste
    pinch onion powder
    pinch garlic powder
    1 tablespoon melted butter
    1 egg, beaten
    1/2 cup beer
    1 egg white, beaten to stiff peaks
    2 lbs firm whitefish- cod, pollock, etc.

    1. Sift flour with seasonings. Add butter and egg, and slowly add beer. Finally, fold in the beaten egg whites, stirring until smooth.

    2. Let stand for 1 hour on the counter.

    3. Preheat hot grease to 375ºF.

    4. Dip pieces of fish into batter, shaking off excess. Fry until golden brown.

    5. To keep hot until serving, place cooked pieces on a baking sheet sprayed with cooking spray in a 200ºF oven. Fish will hold for about 30 minutes in oven.


  • Recipe from: Smoke & Spice: Cooking with Smoke, the real Way to Barbecue
    by Cheryl Jamison and Bill Jamison

    Ingredients:
    Pacific king salmon butterflied tail section (or use coho or silver salmon)
    Alder wood for smoking

    Rub:
    1/4 cup dill, dried
    1/4 cup brown sugar
    2 tsp kosher salt
    2 tsp freshly ground black pepper

    Optional Mop
    Remaining Rub
    1 cup cider vinegar
    1/4 cup canola or corn oil

    Instructions:

    The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into it’s original shape, place it in a plastic bag, and refrigerate it overnight.

    Prepare the smoker for barbecuing, bringing the temperature up to 180 to 200 degrees F.

    Remove the salmon from the fridge and let it sit at room temperature for 30 minutes.

    If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.

    Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled.

    BBQ tips:
    Alder remains the best wood for smoking Pacific salmon. Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder.

    Yield: 8 Servings

  • Seafood 06.05.2006 No Comments


    Basil Shrimp with Feta and Orzo

    1 regular-size foil oven bag
    Cooking spray
    1/2 cup uncooked orzo (rice-shaped pasta) (I used 3/4 cup to empty a box)
    2 teaspoons olive oil, divided
    1 cup diced tomato
    3/4 cup sliced green onions
    1/2 cup (2 ounces) crumbled feta cheese
    1/2 teaspoon grated lemon rind
    1 tablespoon fresh lemon juice (I used the juice of 1 whole lemon)
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    3/4 pound large shrimp, peeled and deveined
    1/4 cup chopped fresh basil

    Preheat oven to 450°.

    Coat inside of oven bag with cooking spray.

    Place the bag on a large shallow baking pan.

    Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag.

    Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal.

    Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

    Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

    CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g Cooking Light, MARCH 2000




  • Baked Shrimp with Tomatoes and Feta

    Serves 4
    As seen in Everyday Food, May 2006

    2 Tbs olive oil
    4 scallions, thinly sliced
    4 garlic cloves, thinly sliced
    2 tsp dried oregano
    2 pints cherry tomatoes, halved
    coarse salt and ground black pepper
    1 1/2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
    2 Tbs chopped fresh mint, plus more for garnish
    4 ounces feta cheese

    1. Preheat oven to 475º, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
    2. Add toamtoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
    3. Add shrimp and mint to skillet. Stir to combine; transfer ti an 8-inch square (or other shallow 2 qt) baking dish. Crumble feta over top.
    4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and green beans, sprinkle with additional chopped mint.


    Orzo and Green Beans

    coarse salt and ground pepper
    1 cup orzo
    8 oz. green beans, cut into 1 inch lengths
    2 Tbs fresh lemon juice
    1 Tbs olive oil

    1. In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
    2. Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with salt and ground pepper. Serves 4.

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