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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Seafood

June 14, 2011


RECIPE Steamed Lobster
for two
INGREDIENTS

2 11/2lb Lobsters1 Lemon cut into wedges
1 stick of Butter
EVOO
S&P

METHOD

1.Humanely kill the Lobsters by inserting a sharp knife down thorough the head.This immediately kills them.

2.To steam one lobster: Fill pot so that water comes up sides about two inches. Add 1 Tbs of salt. Bring the water to a boil, & put in the lobster. ( Feel free to use a steaming rack to place the lobster on, or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
Cover the pot tightly & start counting the time. One 1 1/2lb lobster is cooked after
12 or 13 minutes.

4.The lobster is done when the outer shell is bright red & the meat is white, not opaque.
Do not overcook the lobster.

4.Carefully remove lobster from the pot with tongs. Be careful, it is very hot. Note: Your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.

5. Repeat with the second lobster. If steaming two lobsters in the same pot adjust the steaming time accordingly

6. Melt the stick of butter. You can if desired whisk a little lemon juice into your butter.
7. Plate and serve with a wedge of lemon

June 12, 2011 Spicy Shrimp Scampi


Spicy Shrimp Scampi

RECIPE Spicy Shrimp Scampi

Serves 3

INGREDIENTS

1 Pound large (U-15 count) Shrimp, shelled & de-veined. I suggest
6 per person.
Salt
3-4 Garlic cloves, finely sliced
2 TB of Olive Oil
2-3 TB of Butter
2 TB finely chopped Parsley
1/2 Cup of White Wine
1/2 to 1 tsp Red Pepper Flakes
Freshly ground black Pepper to taste
1 TB Lemon Juice

METHOD

1. Heat a sauté pan on high heat. Reduce the heat to medium-high & add the Olive Oil and Butter. Once the Butter melts, foams up & subsides, add the Garlic & Red Pepper Flakes. Sauté for a minute, or until you see the edges of some of the Garlic just beginning to brown.
2. As soon as the Garlic begins to brown, add the Shrimp to the pan. Then add the White Wine and stir to combine & coat the Shrimp with the Butter, Oil & Wine. Spread the
Shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the Wine boil vigorously for 2-3 minutes.
3. Turn the Shrimp over, or toss them so the cooked sides are mostly facing up, & boil the Wine for another minute. Do not overcook the Shrimp. Remove from the heat, add the Parsley & toss to combine. Add the Lemon Juice & black Pepper.
4. Ready to plate

June 11, 2011 Crab Cakes with a Side of Dijon Mayonnaise


RECIPE Crab Cakes with a Side of Dijon Mayonnaise

Serves 2

I bet I scanned a dozen Maryland Crab Cake recipes to find the most authentic & most traditional. Except for minor variations such as bread crumbs vs cracker crumbs, dry mustard vs jarred Dijon, celery, onions or none, or one egg vs two, they were all basically the same. Therefore our recipe is derived from the search & I believe it’s as authentic as it gets, Almost all Crab Meat, no fillers, kept the mixture light in taste & relatively low in carb & calories. Instead of whole eggs I used only the whites. Actually the eggs simply provide the binding. The proof was in the tasting & we both thoroughly enjoyed the dinner.
As an aside when ready to form into Crab Cakes the mixture made nine 2 ounce patties.

RECIPE For the Crab Cakes

INGREDIENTS

1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs Whites
2 TB of Mayonnaise
1 TB of Colmans Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste

METHOD

1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Egg Whites & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. Heat the oven to 425〫 F.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie.
4. Place the cookie sheet onto the highest oven rack & bake for about 15 minutes, taking an occasional peek.
5. After the 15 minutes, turn the oven to broil for a few minutes to add color to the Crab Cakes.
6. Remove & plate.

June 11, 2011 A No Coating Soft Shell Crab


RECIPE Lightly Seasoned Soft Shell Crab.

No Breading, No Flour, No Deep Frying,
Just Soft Shells simply prepared & the result are Crabs that taste like Crabs.

Serves two

INGREDIENTS

2 Medium to large Soft Shell Crabs
Kosher or Sea Salt
Pepper & if available Lemon Pepper
Alleppo Pepper or finely ground Red Pepper
4 TB of Olive Oil
2TB of Butter

METHOD

1 Be sure that your fishmonger prepared & cleaned & the Crabs.
2. To the Crabs add Salt, Pepper & Alleppo Pepper & 2 TB of the Olive Oil.
3. Heat a saute pan to high, add 2TB of Olive Oil & 2 TB of Butter.
4. When the Oil & butter stop hissing it’s time to add the Crabs.
5. Lay them on their shell side & cook for
2-1/2 to 3 minutes, the shell will turn red.
6. Turn the Crabs onto their underside & cook for another 2-1/2 to 3 minutes.
7. Remove to a serving plate & dribble a few TBs of the Butter Oil mixture onto the Crabs. If you like you can garnish the plate with chopped Chives or Parsley. I would have if I had some!
8. Ready to serve.

 

June 11, 2011 Wild Striped Bass Lounging In a Coconut Curry Sauce


RECIPE Striped Bass Filet’s With a Coconut Curry Sauce
Serves 2INGREDIENTS

1 TB Canola of Vegetable Oil
1 Medium Onion thinly sliced
4 Garlic cloves, minced
2 tsp. Curry Powder
1 Can unsweetened Coconut Milk
1/2 Cup of canned Chicken stock
2 Medium Carrots, peeled, cut into matchstick-size pieces
2 Striped Bass filets (5-6 oz. Each)
4 Scallions thinly sliced optional

METHOD

1. Heat the Canola or Vegetable Oil in heavy saucepan over medium heat.
2. Add onion, Garlic & Curry Powder.
3. Saute mixture until onions are translucent, about 4 minutes.
4. Mix in Coconut Milk & Chicken Stock; bring to boil.
5. Reduce heat & boil until liquid is reduced to a thin sauce consistency.
6. Add Carrots; simmer until crisp-tender, about 3 minutes.
7. Remove from heat; keep warm.
8. Preheat broiler. Place filets on a baking sheet, add Salt & Pepper.
9 Broil filets until just opaque in center, about 7 to 8 minutes.
10. Using a metal spatula, transfer fish to plates. Spoon sauce over fish.
Spoon sauce over fish.
11. Sprinkle with scallions.option


June 11, 2011 Yellow Fin Tuna Not Quite Sashimi But Definitely Asian 


On Wednesday Cath & I drove to NYC to visit two extraordinary food emporiums. Eataly on 

23rd Street & Buon Italia in Chelsea Market on 15th Street. I thought I've seen it all but both experiences were incredibly mind boggling to this food junkie. From farm produce to sweets from seafood & fish to meats & charcuterie from cheeses to pastas, it was more than my mind & my eyes could absorb.
The food displays tempted you so there was the urge just to reach into the display case. 

The only drawback was the incredible crowds. You would think you were at the MOMA not at
a retail store.
We drove home laden down with fresh Morels, Pea Ravioli made right in front of your eyes.
Imported Bucatini Pasta, Squid Ink, Buffalo Mozzarella, Rosemary Breadsticks & never ever frozen Yellowfin Tuna which comprised last night's dinner.
 We could have continued to shop, until the bankruptcy police dragged us away.

In no way was this your average daily shopping experience.


RECIPE  Yellowfin Tuna with Black Sesame Seeds & Asian Sauce.


Serves 2

INGREDIENTS  For Yellowfin Tuna1pound of Yellowfin Tuna
1 TB of Peanut Oil
Pickled ginger optional
S&P
Parsley & Sesame seeds for garnish
METHOD
1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is seared.
6. You will have lovely Tuna on the very rare side.
7. Plate & drizzle with the Asian sauce & sprinkle on Sesame Seeds.
RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated
2 Garlic Cloves diced
1tsp of Sesame Oil
3 TB of Scallions white & green diced into 1/2 pieces.

METHOD

1. Whisk all the ingredients together.
2. Drizzle on to the plated Tuna & bring what remains to the table.

June 10, 2011 On a Night Too Hot To Even Light An Oven, A Delicious Jumbo Crabmeat Salad


RECIPE
Jumbo Lump Crabmeat Salad.
Serves 3

On the way home from NYC Cathie stopped at Fairway on 125th Street, a fabulous store, & brought home a pound of unpasteurized Jumbo Lump Crabmeat. The plan was to fulfill our visiting daughter Lissa’s request for Thai Crab Cakes. But after a scorching hot day, the evening called for a cool refreshing salad.
The substitution worked out well.

INGREDIENTS For the Salad

1 lb. (2 cups) fresh Jumbo Lump Crabmeat
Grated zest of a Lime
Sea or Kosher Salt and Black Pepper to taste
1/2 Cup finely minced Red Bell Pepper
1 Celery Stalk, finely minced
1/2 Cup finely minced Red Onion
1/4 Cup minced fresh Cilantro (or Parsley or Chervil
2 Ripe Tomatoes ( if you can find them)
1 Ripe Avocado if you have it

INGREDIENTS For the Dressing

1 TB freshly squeezed Lemon Juice
1/2 tp Sea or Kosher Salt
1/2 cup Hellman’s Mayonnaise
1/4 cup Heavy Cream or Sour Cream
1/3 cup minced Chives

METHOD

1. Combine all the ingredients for the Dressing.
2. In a large bowl, combine the Crabmeat & Lime Zest and toss with just enough Dressing to lightly coat the Crabmeat. Taste for seasoning.
3. In another bowl, combine the Pepper, Celery, Red Onion, Cilantro & S&P and toss with just enough Dressing to lightly coat the vegetables. Taste for seasoning.
4. Combine the contents of the two bowls, mixing very gently to blend.
5. Mound the Salad in the center of the plate. Arrange the Tomato slices the Avocado slices around the salad.
6. Add more of the Dressing if necessary.

Broccoli Rabe with Baby Sauteed Potatoes

Serves 3

To accompany the Crab Salad, the dinner called for a side dish of a green vegetable, but not another salad green. Garlicy Broccoli Rabe filled the bill, & the sauteed Baby Potatoes added the crunch.

INGREDIENTS

1 Bunch of Broccoli Rabe
1/2 Pound of Baby White Potatoes
2 Garlic cloves finely sliced
Salt & Black Pepper to taste
A pinch of Red Pepper Flakes
4 TB of Olive Oil, 2 for the Broccoli &
2 for the Potatoes

METHOD For the Broccoli Rabe

1.in a large pot bring a small amount of water to a boil.
2. Wash the Broccoli Rabe & cut 1″ off the stems.
3. Add the Broccoli Rabe & steam for 6 minutes, covered.
4. Remove & put into a bowl of cold water which both stops the cooking & maintains the vegetable’s color.
5. Drain & cut into 1″ pieces.
6. Heat a deep sided saute pan & add 2 TB of Olive Oil. Add the Garlic & saute until fragrant & lightly colored.
7. Add the Broccoli Rabe, a splash of water & cook until heated & tender. Remove to a bowl. Reserve & set aside.

METHOD For the Potatoes

1. After washing & scrubbing the Potatoes thoroughly, dry & cut in half.
2. Heat the same saute pan & add 2 TB of Olive Oil. When shimmering, add the Potatoes & saute until they are fork tender & brown.
3. Add the reserved Broccoli Rabe & toss it all together.
4. If required, finish with another splash of Olive Oil & your’e ready to plate.