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CookTeaser

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

Category Archives: Seafood

March 14, 2012 Maple Soy Salmon, Baked Noodles With Cottage Cheese And Poppy Seeds


RECIPE

Serves 2

A CookTale

I’ve been away from the postings for a few days, and that’s all it seems to take to get out of the swing. But today is a new day, with a perfected redux of Maple Soy Salmon. Cathie stated that it was “it was even superior to the original”. Once again it took wild, organic Salmon from a top-notch fishmonger to make it so. In this case it’s the Woodstock Meat market in the village. They receive a daily delivery of the freshest fish one can enjoy.
The history behind the noodles are another story. There a memory of childhood days that never entered my mind to prepare until last evening. Was quite tasty for an old dish!

INGREDIENTS For the Salmon

1 lb of Salmon (wild organic)
1/4 cup of Maple Syrup
2 TB of Soy Sauce
1 Garlic clove (minced
1 tsp of Sea Salt (divided)
1/4 tsp of Black Pepper (divided)

METHOD

1. In a small bowl, mix the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper.

2. Place the Salmon in a shallow glass baking dish, & coat with the Maple syrup mixture. Cover the dish, & marinate the Salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F. Place the baking dish in the preheated oven,& bake uncovered 20 minutes, or until easily flaked with a fork.

INGREDIENTS For the Noodle Dish

4 oz Egg Noodles
1/2 cup of Sour Cream
1 cup of Cottage Cheese (small curd)
1/8 cup of Milk
1 Garlic clove (smashed)
1 tsp of Worcestershire Sauce
1/2 tsp of White Pepper
1/4 cup of Parmesan Cheese (shredded)
3/4 TB of Poppy Seeds

METHOD

1. Preheat the oven to 350 F. Lightly spray a 2-quart casserole dish with cooking spray.

2. Prepare the Egg Noodles per package directions, about six minutes. Drain well.

3. While the Noodles are cooking, in a large bowl stir together the Sour Cream, Cottage Cheese, Milk, Garlic, Worcestershire, & Pepper.

4. Stir in the cooked Noodles & spoon into the casserole dish. Bake uncovered, for 15 minutes.

5. Sprinkle with the Parmesan & Poppy seeds & bake for 5 minutes more.

March 6, 2012 Wild Organic Char On A Bed Of Red Pepper Sauce


RECIPE

Serves 2

A CookTale

The focus of this blog is the Red Pepper Sauce. Though the Wild Char was so good it actually was the highlight of the dinner. In my continuing search for compatible combinations, the Char and the Red Pepper Sauce took high honors. And the spicy salty Capers offset the sweetness of the Sauce. I love to experiment, especially when it turns out to be a pleasant surprise.

INGREDIENTS

2 TB of EVOO
2 Garlic cloves (minced)
1 TB of Onion (minced)
1 large sweet Red Pepper (roasted, seeded & diced)
1 TB of Tomato Paste
1/2 tsp of dried Thyme
1/2 cup Vermouth or White Wine
1 cup Chicken Broth
1 cup of Heavy Cream
Salt to taste

METHOD

1. Heat the EVOO in a large saucepan. Add Garlic & Onion. Sauté until tender. Add the diced roasted Red Pepper, Tomato Paste & Thyme. Cook mixture for 2 minutes, stirring constantly. Add Vermouth or White Wine, bring to a boil. Boil for 1 minute. Add the Chicken Broth, bring it to a boil. Boil until sauce is reduced by almost half. Add Heavy Cream, simmer until reduced again by about half. Remove from heat; pour into blender container. Puree until smooth. Season with Salt to taste & put through a sieve to strain (only if desired).

2 To serve, spoon the Red Pepper Sauce on the plate, top with the Char & surround with the Capers.

INGREDIENTS For Wild Organic Char

12 oz of Char (skin on, cut into two equal pieces)
Sea or Kosher Salt & Pepper
2 tsp of Lemon Juice
2 slices of Lemon (optional)

1. Heat the oven to 400 degrees.

2. Season the Char. Heat a cast iron pan to high. Add the 2 pieces of fish, weighed down with a grill press for 2-1/2 minutes on the skin side.

3. Place in the oven & bake for 5 to 7 minutes, (depending how well done you prefer).

4. Plate with the Red Pepper Sauce, Capers & serve.

March 4, 2012 Swordfish Simple But Splendid


RECIPE

Serves 2

A CookTale

Regardless what the books tell you, we have found that the way I prepare Swordfish results in an outstanding result. Of course you must start with a perfectly fresh piece of fish, if possible cut to order by a top-notch fishmonger, not picked from a plastic-wrapped supermarket case. The only way that you will agree with my way is to try it once, and I assure you it will be your way to prepare this wonderful fish.

INGREDIENTS

Sea or Kosher Salt & Black Pepper
1 tsp of Lemon Pepper
1 TB of EVOO
Juice of half a Lemon
12 oz of Swordfish (cut into 2 equal pieces)
Balsamic Glaze (optional)

METHOD

1. Season the Swordfish with the first five ingredients.

2. Heat a cast iron grill pan to smoking hot. Add the two pieces of Swordfish, weighted down with a grill
press. Grill for 1-1/2 minutes a side. No longer for a juicy tender result.

3. Plate with a squirt of a Balsamic Glaze. With what ever flavor you’d like. I used a Mushroom based glaze.

February 24, 2012 Thai Style Diver Scallops With Coconut Ginger Sauce


RECIPE

Serves 2

A CookTale

On September 1, 2011, this delicious Scallop dish was originally posted. We knew that one evening we’d enjoy it again. Last evening, six months later, we did. Once again it took huge Diver’s from Gadeleto’s to take it from usual to unusual. The Thai sauce is simple to prepare as an addition to the pan juices. It won’t take six months to make it again.

INGREDIENTS

3/4 lb of Diver Scallops
1/2 cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
2 TB of Butter
Parsley leaves for garnish

METHOD

1. Rinse the Scallops & blot dry on paper towels.

2. Put the Paprika, Sugar & Salt in a small bowl. Top each Scallop with the mixture & set them aside.

3. Heat a large nonstick skillet or electric frying pan over medium heat. Add 1 TB Butter & when it stops sizzling, carefully add the Scallops, top side down.

4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.

5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.

6. Remove the pan from the heat. Stir in 1 TB Butter until the Butter melts.

7. To serve, spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper (optional) & garnish with Parsley leaves

Note: For a more elegant plating, strain the sauce through a sieve.

February 23, 2012 Sushi Grade Tuna


RECIPE

Serves 2

A CookTale

With sushi grade Tuna, a recipe really isn’t required. My rule is simply do not overcook. The middle should remain deep red and the surface a light brown. A pleasing alternative to a slab of Tuna plunked on a plate are 2 oz cubes.The dipping sauce is an important addition – it contributes to every mouthful with its unique Asian flavor. As usual, it’s only one man’s opinion.

INGREDIENTS For the Dipping Sauce

1/2 cup of Soy Sauce
1/4 cup chopped Scallions
2 TB of fresh Lemon Juice
1 tsp of Sesame Oil
1 tsp of fresh Ginger (grated)
1/2 tsp of Cornstarch (dissolved in Water)

METHOD For the Dipping Sauce

1. Combine the Soy Sauce, chopped Scallions, Lemon Juice & fresh Ginger in a large bowl. Add the Tuna cubes to coat, & marinate in the fridge for about 20 minutes. Remove the Tuna & set aside.

2. Pour the remaining marinade into a small sauce pan & bring to a boil. Add the Cornstarch & water, stirring with a whisk to completely dissolve. Simmer for about 3-4 minutes, until the sauce thickens. Set aside

INGREDIENTS For the Tuna

1 lb of sushi grade Tuna (cut into 8 2 oz cubes)
Lemon or Lime Juice
Sea Salt
Sesame Seeds
Scallions (cut to 3″ pieces)
Cilantro leaves
1 TB of Peanut Oil

METHOD

1. Heat a cast iron pan to the highest setting.

2. Add the Tuna cubes four at a time, for 30 seconds a side. If you prefer slightly less rare Tuna, cook for another 30 seconds a side. Place on a warm platter.

3. Repeat with the four more Tuna cubes. . Place on the same warm platter.

4. To plate, spoon a bed of the reduced dipping sauce & top with four Tuna cubes. Add the Scallions, Sesame Seeds & Cilantro.

February 15, 2012 Salmon Paillard With A Butter Vermouth Sauce and Balsamic Glaze


RECIPE

Serves 2

A CookTale

The Balsamic arrow was a totally unplanned surprise on today of all days, Valentine’s Day.

In the village of Woodstock we have a great source for New Zealand organic Wild Salmon named Woodstock Meats. Their fish is delivered daily and has never been frozen. To prepare this dish, the Salmon needs to be placed in the freezer for about 30 minutes. At that point, it’s solid enough to carefully slice horizontally in half. The two slices will be about 1/4″ thick and require no more than thirty seconds a side in a buttery pan to cook.

INGREDIENTS

3/4 Pound Wild Salmon fillet (never frozen)
3 TB Butter & 1 TB EVOO
2 TB of Dry Vermouth
Sea or Kosher Salt & Black Pepper
Balsamic Vinegar Glaze (by Roland Foods, available on-line or at specialty food stores)

METHOD

1. Slice the slightly frozen Salmon fillet carefully in half (an electric knife helps). Season the two slices liberally with Salt & Pepper.

2. Heat a deep sided saute pan to medium, add the 1 TB of Butter & the EVOO. When it stops sizzling, add the Salmon & cook for 30 seconds per side.

3. Remove with a slotted spatula & transfer to a holding plate. Cover with tin foil to keep warm.

4. Add the remaining 2 TB of Butter to the saute pan & 1TB of Vermouth. Over high heat whisk them together to emulsify the sauce.

5. To serve, spoon the Vermouth Butter sauce onto each plate, top with a fillet & a sweep of the Balsamic Glaze.

February 9, 2012 Mussels In White Wine Sauce


RECIPE
Adapted from the Da Silvano cookbook

Serves 2

A CookTale

When your taste buds say, “Thai Mussels tonight” but you find you don’t have the Coconut milk, you do the next best thing. Change “courses” in mid-stream. Last evening dinner went from Asia to Italy in the blink of an eye. I admit it was 180 degrees from what we looked forward to, but I’ll be a better plan-aheader in the future.

INGREDIENTS

2 pounds of fresh Mussels (preferably labeled Prince Edward Island)
2TB of EVOO
2 Garlic Cloves (thinly sliced)
1 large shallot (thinly sliced)
a pinch of Red Pepper Flakes
1/2 cup of white Wine or Vermouth
12 Campari Tomatoes (quartered)
20 Caper Berries
1/4 cup of flat leaf Parley (minced)

METHOD

1. Warm the EVOO in a large pot or casserole. Add the Shallot & Garlic & cook until they soften & brown.

2. Add the Mussels & the pinch of Red Pepper Flakes. Cover the pot & cook until the Mussels open, 3 to 5 minutes.

3. Pour in the Wine. Scatter the Tomatoes & Caper Berries over the Mussels. Add the Parsley & gently mix together.

4. Plate with a wedge of Lemon.

February 6, 2012 Sardines in the Venetian Style Called Soar


RECIPE

Serves 2

A CookTale

In the Santa Croce District of Venice resides a small neighborhood restaurant, the da Fiore, that in spite of its reserve is considered the finest in the city. With our friends Phil and Rita, we dined there one evening, recommended by the concierge at our hotel, the Europa & Regina. I don’t believe that we knew how special this restaurant was. We simply ate well, but it was Venice and eating well is taken for granted. This preparation is an attempt to follow their sweet and sour technique called “saor”. Traditionally it’s served at room temperature but this is served directly from the pan.

INGREDIENTS

8 Fresh Sardines (scaled, gutted, deboned)
6 ounces of baby yellow Potatoes (1/4″ sliced into coins)
1/2 a Fennel Bulb (cored & thinly sliced)
1 large Red Onion (thinly sliced)
2 Garlic Cloves (thinly sliced)
1/3 cup of Black Olives (pitted & halved)
1/3 cup of Salt Capers (desalted)
4 TB of EVOO
Juice of 1 Lemon
1 cup of Vermouth
1 TB of Honey
Sea Salt & Black Pepper
Mint or Cilantro Leaves

METHOD

1. Salt the Sardines & douse them with EVOO & Lemon Juice. Set them aside to marinate while the other ingredients are being prepared.

2. With a mandoline, thinly slice the Fennel Bulb & the Red Onion. Add to a bowl. Heat 2 TB of EVOO in a large saute pan. Add the Fennel, Onions & Garlic & saute until tender, about 5 minutes. Add the cup of Vermouth & half of the Lemon juice & the Honey & bring to a simmer. Add the Olives & the Capers. Turn off the heat & cover the pan.

3. In another frying pan, add 1 TB of EVOO & when it’s hot, saute the Potato coins until they’re golden & tender.Turn off the heat.

4. In a cast iron grill pan, add 2 TB of EVOO & when it’s sizzling, add the Sardines. Grill until brown & crispy. Turn carefully & repeat.

5. To assemble, Place a generous handful of the Fennel, Onion mixture. Arrange 4 Sardines in a fan shape around them. Add the Potato coins & a drizzle of EVOO & serve.

January 25, 2012 Maple Soy Salmon with Pickled Ginger & Sauteed Kale


RECIPE

Serves 2

A CookTale

Last evening’s dinner was back to basics, and basics always take the cake. A lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with fresh young Kale, the perfect winter green, and Pickled Ginger, an option worth opting for. With a dinner like that the evening ends with you being satisfied, not satiated.
In the recipes that follows, the sauteed Kale is listed first, because for timing the meal, it takes that much longer to prepare.

INGREDIENTS For the Sauteed Kale

1 lb of young Kale, (leaves coarsely chopped)
3 TB of EVOO
2 Garlic Cloves (finely sliced)
1/2 cup of Vegetable stock
1/2 cup of White Wine
Kosher Salt & Black Pepper
1 TB of Lemon Juice (or white Wine Vinegar)

METHOD

1. Heat the EVOO in a large saucepan, or a wok, over medium-high heat. Add the Garlic & saute until soft.

2. Raise heat to high, add the Stock, the Kale & toss to combine. Cover & cook for 10 minutes. Remove the cover & continue to cook, occasionally stirring until all the liquid has evaporated. Season with Salt & Pepper to taste & add the Lemon Juice.

Note: From my experience Kale takes a rather long time to become chew-ably tender, so be sure not to let it dry out in the pan, keep adding water or stock as necessary.

INGREDIENTS For the Salmon

1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO

METHOD

1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook & dry out the Salmon.

5. To serve, place a bed of Kale onto each plate. Top with a piece of Salmon. Add the optional Pickled Ginger.

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto


RECIPE

Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt
Lemon Juice

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. To plate, remove the Shrimp from the skewers. Add them to a bowl, with as hefty a spoonful of Pesto as you like & a squirt of Lemon juice.