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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Seafood


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.


RECIPE

Serves 3 generously

A CookTale

For a change of pace, Crab Cakes made with Lump Crab Meat is a treat. It’s expensive, averaging $24 a tin, so it’s certainly not a weekly event nor should it be. Add a sauce of Mustard Mayonnaise, and on my plate, medium spicy Kim Chi. Cathie had Brussels Sprouts with hers. Terrific dinner.

INGREDIENTS

1 lb Lump Crab Meat
8 Saltine crackers
1 Egg beaten
2 TB Mayonnaise
1 tsp Mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay Seasoning
Sea Salt to taste

METHOD

1. Carefully check the Crab Meat and remove any cartilage. Put in a bowl & set it aside.

2. Crush the Saltine crackers very fine & mix with all the other ingredients. Gently fold in the Crab. Only mix enough to combine ingredients. You don’t want to break up the Crab. Shape into 5 or 6 Crab Cakes, and refrigerate on a baking sheet for at least 1 hour.

3. Heat the oven to 400 degrees. Add the baking sheet, & bake until the Crab Cakes are golden brown on each side. This will take 12 to 15 minutes on one side & 10 minutes on the other.

4. While they’re baking, make the sauce with 1/3 cup of Mayonnaise, 1 TB of Dijon Mustard & a TB of Sour Cream well whisked together.

(The KimChi was pre-prepared & purchased at a fine food store.)


RECIPE

Serves 2

A CookTale

Start with an excellent fillet of organic Char. Treat it with the simple care it deserves and you will be gifted with a wonderful meal. Undercooking is always the better choice, and a light basting sauce adds a delicious glaze.
From my point of view, that’s what good cooking is all about, simplicity and permitting the flavor of what’s being cooked to dominate.

INGREDIENTS

2 6 oz fillets of Char (or Salmon)
Sea or Kosher Salt & Pepper
2 TB of Butter (softened)
1 TB of Balsamic Vinegar
2 TB of EVOO + 1 tsp

METHOD

1. Season the Char. Set aside.

2. In a small saucepan, melt the Butter along with the EVOO. Add the Balsamic Vinegar, whisking to emulsify the ingredients. Reduce to consistency of coating the spoon. This will be the basting sauce. Set aside.

3. Heat a saute pan to medium high, add the tsp of EVOO, & the fish skin side down. Cook for a few minutes & add the basting sauce, spooning the sauce continuously over the fish. Cover the pan, lower the heat, & in about 5 minutes the fish will be ready to plate.


RECIPE

Serves 2

A CookTale

Improvising seasonings to add to fish results in some fascinating results.
This lovely piece of Sea Bass was marinated in Salt, Pepper, Lemon Rind, sweet Paprika and emulsified with EVOO. What a great result, savory, and flavorful. And by watching the cooking time it came out of the oven, as flakey as it should be.

INGREDIENTS

12 oz of Black Sea Bass ( or other types of sea bass)
Sea Salt & freshly ground Black Pepper
1 TB of grated Lemon Rind
1 tsp of sweet Spanish Paprika (not smoked)
1 TB of EVOO (for marinade)
1 TB of EVOO & 1 TB of Butter (for cooking)
A slice of Lemon

METHOD

1. Season the Sea Bass with Sea Salt, freshly ground Black Pepper, the grated Lemon Rind, Spanish Paprika & emulsify with EVOO. Coat the fish & allow it to marinate until cooking time.

2. Heat the oven to 400 degrees.

3. Heat the saute pan, add the 1 TB of EVOO & Butter. Cook skin side down, continuously spooning the pan juices over the fish, for about 5 minutes. Move the pan to the heated oven for 10 minutes, remove. The fish should be flakey and well colored.

4. Spoon the pan juices over & around the fish, remove from the pan & place on the bed of sauteed Spinach.

RECIPE Sauteed Spinach with Garlic, EVOO & Pine Nuts

Serves 2

INGREDIENTS

1 10 Ounce bag of washed Spinach
2 Garlic Cloves smashed
2 TB of EVOO
Salt & fresh Black Pepper
1/4 cup of Pine Nuts (toasted)

METHOD

1. Rewash the Spinach & remove their stems. This is optional but desirable.

2. Tear into bite size pieces.

3. Heat a deep sided saute pan until hot. Add the Olive Oil. When the Oil is rippling, add the smashed Garlic, cook until fragrant.

4. Add a large handful of Spinach, cover, to avoid splashing, & allow it to wilt. Repeat until all the spinach in the pan has been added. Add the toasted Pine Nuts.

5. Gently toss the mixture together & it’s ready to plate.


RECIPE
Serves 2

A CookTale

Spring is definitely in the air when the market offers the first Soft Shell Crabs of the season. I’v often wondered what the excitement about these Crabs is all about. Is it the true sign of Spring? Or the fact that now is this time of the year that the shell of the blue crab is in its molted state and edible?
Whatever the reason, they’re one of Cathie top favorite delicacies.

INGREDIENTS

2 Soft Shell Crabs
1 Egg (lightly beaten)
1 cup OF Panko (Japanese bread crumbs)
Sea or kosher Salt & Black Pepper
Vegetable Oil
Ginger Glaze (available online) optional

METHOD

1. Heat the Vegetable Oil to 300 degrees in a deep pot or deep fryer.

2.Clean the crabs with water & blot them dry with paper towels. Coat the Crabs with the Egg & then the seasoned Panko. Make sure the Crabs are well-coated before you fry them.

3.Deep fry the Crabs until their shell turns red & the Panko becomes golden brown. About 2-1/2 minutes a side.

4. Remove to paper towels & prepare to plate.


RECIPE

Serves 2

A CookTale

Swordfish is a specie that adapts to endless variations, but for us the simplest method is to be cooked in a sizzling grill pan or on a gas grill for as short a time as possible, then paired with any number of compatible accompaniments. Last evening it was a combination of Mediterranean vegetables brought together in a quick saute.

INGREDIENTS

2 6 oz slices of Swordfish
3 TB of EVOO (1 for the salsa, 2 for the pan)
Lemon Juice
1 medium Onion (minced)
1 clove of Garlic (minced)
6 ripe Plum Tomatoes (diced) or a 14 oz can of diced Tomatoes
1 small Fennel Bulb (diced)
5 large White Mushrooms (diced)
10 green Olives (pitted and minced)
1 Medium Zucchini (diced)
1 Red Bell Pepper (diced)
2 oz Pine Nuts (toasted)
1/4 cup of drained Capers
Basil Leaves (torn or shredded)
Red Pepper Flakes (to taste)
1/3 cup of Parsley
1/3 cup of Marinara Sauce
1/3 cup of White Wine or Vermouth
Sea Salt & Black Pepper
Ginger Balsamic Glaze (optional)

METHOD

1. Prepare all the major vegetables in separate bowls. (The Garlic, Fennel & Onion can be in one bowl.) Have all the other ingredients available on hand at the stovetop.

2. Heat 2 TB of EVOO in a large saucepan over high heat. Saute Onion, Fennel & Garlic until soft. Stir in Olives. Set aside in a large mixing bowl.

3. In the same pan add the Mushrooms, Zucchini, Red Bell Pepper & Red Pepper Flakes. Saute for a few minutes & add to the large bowl.

4. In the same pan add the Tomatoes, Capers, White Wine or Vermouth & the Marinara sauce. Saute for a few minutes & return all the ingredients from the large bowl. Add the Salt & Pepper & Parsley & gently toss together. Cover the saucepan.

5. Season the Swordfish steaks with Lemon Juice, EVOO & Salt & Pepper. Set aside to blend the flavors.

6. Heat a grill pan to smoking hot, add EVOO & the Swordfish. Weigh them down with a grill press &
grill for 1-1/2 minutes a side for rare, 2 minutes for medium rare. Any more will dry out the fish.

7. To serve. Add a generous bed of Salsa to each plate. Top with a slice of Swordfish. Adding Ginger Balsamic Glaze to the fish is optional.


 

 

RECIPE

Serves 2

A CookTale

This sweet and silky fish dish, which had its beginnings at the Nobu restaurant in NYC and many years later is still one of their premier dishes, is fairly simple to make. Nobu Matsuhisa, of his restaurant empire, recommends marinating the black cod in a good deal of the sake-miso marinade overnight or longer if possible (though I have had good results in a food vacuum marinator for an hour or two.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/4 cup of white Miso paste
3 TB of Sugar
2- 6 oz Black Cod fillets, about 2″ thick, skin on
1TB of Peanut Oil for the pan
Pickled Ginger, for serving (optional)

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish & let cool. Add the fish skin side up. Cover and refrigerate overnight or vacuum marinate.

2. Preheat the oven to 400°. Heat a grill pan & oil it. Scrape the marinade off the fish. Add the fish skin side down & cook over high heat until crisp. Flip the fish onto a heavy rimmed baking sheet & roast for 10 minutes, or until flaky.

3. Transfer to plates & serve with pickled Ginger & additional Miso sauce.