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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Seafood


RECIPE
Serves 1

A CookTale

A warm Summer evening, perfect for a salad as the main course. But my mind was set on a Shrimp Cocktail. Why not combine them and enjoy a Shrimp Cocktail Salad? The Tomatoes were at their early August peak, and the garden was bursting with Basil. The salad dressing was a traditional Cocktail Sauce made with Chili Sauce, Horseradish, Worcestershire Sauce and Lemon Juice.

INGREDIENTS For the Shrimp Cocktail Salad

10 Medium Large cooked Shrimp
3 Small ripe Tomatoes (sliced)
1/4 C of Black Olives
Basil Leaves

INGREDIENTS For the Cocktail Sauce
1/2 C of Chili Sauce
1 TB of Worcestershire Sauce
2 TB of prepared Horseradish Sauce
Lemon Juice (to taste)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO


RECIPE 

Serves 2

A CookTale

Food not only fuels the body, it also fuels the imagination. While composing today’s post, my mind wandered to the glorious Iberian Coast. We spent more time up and down the coast of Portugal, where we would go to tiny seaside eateries with wonderful fresh Seafood netted right off the deck to enjoy with our chilled glasses of Vinho Verde. We should have also spent more late nights in crowded, noisy, delicious Spanish Tapas bars. I’m certain that this dish is typical of what one would find throughout the country.

INGREDIENTS

1/4 C of EVOO (Spanish if available)
1 tsp of chopped Garlic
1 tsp of ground Sweet Paprika
1 tsp of ground medium-hot Smoked Paprika 
3/4 tsp of ground Chipotle
1 tsp of ground Cumin
1/2 tsp of Red Pepper Flakes (or to taste)
1 dozen Jumbo Shrimps peeled (or more to taste) 
Sea Salt & Pepper

METHOD

1. Put the EVOO in a skillet just big enough to hold the Shrimp in one layer & turn the heat to low. Add the Garlic & adjust the heat so that it barely sizzles, when the EVOO takes on color, add the Paprikas, Chipotle, Cumin & Red Pepper Flakes. Stir for a minute or so to incorporate.

2. Add the Shrimp. Raise the heat & cook, turning once or twice, until firm, 3 minutes or less. If overcooked, Shrimp becomes tough & inedible.

3. Garnish & serve.

 
 
 


RECIPE

Serves 2

A CookTale

Our supermarket announced another Lobster sale, 1-1/4 to 1-1/2 lbs at $5.88 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack three of them so they were ready to go. To Cathie, nothing is more of a treat than simply steamed with a dipping dish of clarified butter. For me the dipping dish was a combination of Mayonnaise, Cocktail Sauce and Lemon Juice. Somewhat like a simplified Russian Dressing.

INGREDIENTS For the Lobsters if they were not steamed by the fishmonger

3 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth
A small bowl of clarified Butter
A small Bowl of the Mayo mixed with Cocktail Sauce
Lemon Slice

METHOD

1. Humanely kill the Lobsters by plunging a chef’s knife into the head. It immediately dies.

2.To steam the Lobsters, fill pot so that water comes up sides about two inches. Add 1 TB of salt. Bring the water to a boil, & put in the Lobster. (Feel free to use a steaming rack 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. The Lobster is cooked after 12 or 13 minutes.

3 .The Lobsters are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook nor undercook them.

4. Carefully remove them from the pot with tongs, they are 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.

6. Plate & serve with a wedge of lemon & a dipping sauce.


RECIPE
Serves 2

A CookTale

We spent three hours driving through a horrendous thunderstorm on yet another dr. visit. If there was a bright spot to the day it was the stop on the way home at Gadeleto’s in New Paltz to purchase our dinner of Soft Shell Crabs. We were once again wowed by the store. It’s almost worth a visit to the dr.

INGREDIENTS

4 Medium sized Soft Shell Crabs (have the fishmonger prepare them)
Sea Salt & Black Pepper
Light Olive Oil to coat a skillet to 1/4″

METHOD

1. Rinse, paper towel dry & season the Soft Shells. Set aside.

2. Heat a skillet & add enough Olive Oil to coat the pan to 1/4″

3. When the Oil is almost smoking, add the four Soft Shell Crabs, shell side down for one minute. Be careful of spattering. Turn over & repeat. Remove to paper towels to sop up the Oil.

4. Simply plate and garnish as you like.


RECIPE
Serves 2 Amply

A CookTale

Mussels, farmed at Prince Edward Island, Canada has dramatically improved the ability to buy and enjoy these delicious bivalves. At one time, the required scrubbing and beard removal made them an occasional treat. Today, It’s simply out of their net bag, a quick rinse and search for the occasional beard and they’re ready to add to the steam pot, the cast iron skillet or the grill. After the desired preparation, five to eight minutes later the these delicious morsels are on the table.

INGREDIENTS

2-1/2 lb of Mussels (fresh, scrubbed and de-bearded where necessary)
1/4 C of fresh Lime Juice
13-1/2 oz of unsweetened Coconut Milk
1/4 C of dry White Wine
1 TB of Thai Red Curry paste or to taste
2 TB of minced Garlic
1 TB of Asian Fish Sauce
1 TB of white Sugar
1 cup of fresh Cilantro (chopped)

METHOD

1. In a large stock pot, combine the Lime Juice, Coconut Milk, Wine, Curry Paste, Garlic, Fish Sauce & Sugar. Stir to dissolve Sugar & Curry Paste & bring to a boil over high heat. Boil for 2 minutes, then add Mussels. Cover & cook, stirring occasionally, until Mussels have opened, 5 to 8 minutes.

2. Remove from the heat & discard any unopened Mussels. Pour Mussels & liquid into plates or a serving dish & toss with Cilantro.

3. A grilled baguette with EVOO is delicious for mopping up the sauce.


RECIPE

Serves 2

A CookTale

I wanted to do a Halibut recipe that inspired me by Giada de Laurentiis, but on Sunday in a small town Halibut was not to be found. Fresh Cod was available, and it was a fine substitute. The Olive Caponata took a while to prepare, but it was worth every minute. The pan sauce was simply Butter and Vermouth reduced to a glaze. Not quite a dieters’ dinner, but close.

INGREDIENTS

For the Caponata

1/4 C of EVOO
1 small red Onion, chopped
1 tp Salt, plus extra for seasoning
1/2 tp freshly ground black Pepper, plus extra for seasoning
1 Celery Stalk, chopped
8 oz frozen Artichoke Hearts, thawed & cut into 1-inch pieces
1 (14-1/2 oz) can diced Tomatoes, with juices
10 pitted Kalamata Olives, halved
3 TB Raisins
1/4 C red Wine Vinegar
1 TB Sugar
1 TB Capers, rinsed & drained

For the Cod

4 (5 to 6 oz) center cut Cod fillets, at least 1-inch thick
3 TB of EVOO
2 TB of Butter
2 TB of Vermouth or White Wine
Salt & freshly ground Black Pepper
3 TB of chopped fresh flat leaf Italian Parsley, for garnish

METHOD For the Caponata

1. In a large skillet, heat the EVOO over medium high heat. Add the Onion & season with Salt & Pepper. Cook until translucent, about 3 minutes.

2. Add the Celery & Artichoke Hearts and cook until soft and the Artichokes are lightly browned, 3 to 4 minutes. Add the Tomatoes, Olives, & Raisins to the pan. Simmer over medium low heat, stirring frequently, until the mixture thickens, about 25 minutes.

3. Stir in the Vinegar, Sugar, & Capers & season with Salt & Pepper to taste.

METHOD For the Cod

1. Place a nonstick grill pan over medium high heat. Lightly oil the pan before grilling the fish.

2. Drizzle the Cod on both sides with EVOO. Season on both sides with Salt & Pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.

3. Remove the Cod to plates & add Butter & Vermouth to the pan. Reduce until slightly thickened.

4. Spoon the pan sauce over the Cod & top with the Caponata. Garnish with chopped Parsley & serve.


RECIPE

Serves 2

A CookTale

This week at the local PriceChopper, Lobsters from 1 to 5 pounds are on sale at $6.99. At these prices it’s a great opportunity to gorge on this usually pricey treat. Wouldn’t it be great if one day they did this with Caviar? Oh well, I’ll take what I get and be quite satisfied.

Serves 2

INGREDIENTS

2 1-1/2 LB Lobster (steamed)
4 oz of Spaghetti
1 C of Marinara Sauce (homemade or Rao’s, or more if needed)
1/3 C of Basil Leaves (cut to a chiffonade)
Sea Salt
2 TB of EVOO

METHOD

1, Have the fishmonger steam the Lobsters or do them yourself. If so, send them to Lobster heaven mercifully by quickly inserting the point of a chef’s knife into the top of the head. This immediately does the job. Then steam them for 13 to 14 minutes.

2, Crack the shells & carefully remove the Lobster Meat.

3.Cook the Spaghetti with Sea Salt in boiling water according to package directions, drain and add to a large pan. Add the cup of Marinara sauce, pieces of the Lobster Meat & the chiffonade of Basil. Toss together & add as many pieces of Lobster Meat as satisfies your appetite.