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CookTeaser

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

Category Archives: Seafood

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto Pasta


 

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 & the Pasta

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)
1/3 cup of freshly grated Pecorino Romano
Kosher Salt & fresh Black Pepper (for the pesto)
2 oz of Spaghetti
1 TB of Salt (for the pot)

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.

1. Bring a large pot of Salted water to a boil. Add the Spaghetti. Boil according to the package instructions, about 12 minutes.

2. Drain place in a bowl & add the Pesto, according to your taste.

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

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. Top the Pesto Spaghetti with 2 skewers of the Shrimp.

January 18, 2012 Striped Bass with Coconut Curry Sauce


 

RECIPE

Serves 2

A CookTale

In the village of Woodstock, Woodstock Meats has a splendid fish section with daily deliveries. Yesterday, two Striped Bass fillets came home with us. Cathie suggested this Coconut Curry Sauce with the broiled Bass. It could not have been a simpler nor tastier dinner. And it did have a taste and smell of the tropics, most appropriate on a bitter cold evening. Steamed Rice accompanied mine, steamed Broccoli, Cathie’s.

INGREDIENTS

1 TB of Grapeseed or Vegetable Oil
1 medium Onion (thinly sliced)
4 Garlic Cloves, (minced)
2 tsp Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled & cut into matchstick-size pieces)
2 Striped Bass filets (6 oz. each)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO
5 Scallions (cut to 3″ each)

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Remove the saucepan from the heat. Keep warm.

4. Preheat the broiler. Place the fillets on a non-stick baking sheet, add Salt, Pepper & a splash of EVOO.

5. Broil until the Bass is just opaque in the center, about 8 minutes. Using a metal spatula, transfer the fish to individual plates. Spoon the Coconut Curry sauce over fish. Add the Scallions.

January 15, 2012 Calamari & Octopus in Tomato & Wine Sauce


RECIPE
Serves 2+ generously
A CookTale

Yesterday’s cooking challenge was to avoid turning those Cephalopods into rubber. After laborious prepping and lengthy standing over the stove, to say it’s always a disappointment when that first bite isn’t tender is an understatement. I was more concerned with the Octopus, so I par-boiled it for 15 minutes before it was ready to be added. The Calamari, as I’m sure you know, requires either 1 minute or 1 hour to tenderize, therefore not a concern. Long slow simmering and constant sampling did the trick. At plating I added a toasted Baguette to sop up the sauce.

INGREDIENTS

1 pound of Calamari, (tubes &
tentacles, cleaned)
4 Young Octopus (cleaned)
12 Roma Tomatoes quartered (or a 28 oz can of whole Tomatoes)
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped) + leaves for garnish

2 slices of a Baguette

METHOD

1. Slice the Calamari Tentacles in half. Slice the Calamari tubes into rings about 2/3 inch thick, Set them aside.

2. Heat a pan of water to a boil & simmer the Octopus for 15 minutes. Drain, cool & remove the Tentacles. Discard the body. Set aside.

3 In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the Romas or the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, EVOO, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

4. Add the Calamari & Octopus to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — chances are it will require another 45 minutes or more. After about 2 hours, both meat should be tender & the sauce very savory. Add the chopped Parsley, combine it all & it’s ready.

5. Grill the Baguette & add it to the plate. It will be a delicious treat.

January 14, 2012 Sea Bass a la Japonaise With International Accompaniments


RECIPE

Serves 2

A CookTale

We try to eat fish at least once a week. The challenge is to continue to keep it tempting with different types and ingredients. Besides the ways we in this country prepare fish, countries that border the sea, Italy, Spain, Portugal, Greece, France, Japan and China have over the centuries handed down wonderful family recipes. Last evening’s dinner reflected cuisines of two.

INGREDIENTS For the Sea Bass

1/3 cup of Sake
1/3 cup of Mirin
3 TB of Soy Sauce
1/4 cup of Brown Sugar
1/3 cup of White Miso Paste
2 (6 ounce) fillets of Sea Bass (about 1″ thick)

METHOD

1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, & Miso paste in a bowl to make the marinade.

2. Place the Sea Bass in a deep container or large plastic bag & pour the marinade over the fish. Chill in the refrigerator for 3 to 6 hours.

3. Arrange the fillets on a baking sheet. Reduce the marinade in a small sauce pan. When it coats a spoon, use it as a plating sauce.

4. Preheat the oven broiler & set the rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Broil the Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Remove & tent with foil.

5. Place a fillet on a plate. Spoon reduced sauce over it.
Add a TB of Cilantro Pesto & the Broccoli Rabe (recipes below).

INGREDIENTS for the Broccoli Rabe

1 lb of Broccoli Rabe (washed, stems peeled, cut into small pieces)
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute Garlic & Red Pepper flakes, being careful not to let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

INGREDIENTS For the Cilantro Pesto

1/3 cup of Cilantro leaves & stems
1/3 cup of Parsley leaves
Sea Salt
1/3 cup of EVOO

METHOD

1. Add the Cilantro, Parsley & Salt to a small food processor. Process until completely broken down. Slowly add the EVOO through the pouring hole on the cover. It’s complete when the consistency is equivalent to Pesto.

January 6, 2012 Swordfish Paillard With A Rich Seafood Sauce & Red Grapes


RECIPE

Serves 2

A CookTale

We love Swordfish! The texture of its meat. The versatility of seasonings and the countless compatible additions. When cooked in a smoking pan for a short time, it’s never dry and it’s always juicy. In our opinion overcooking a Swordfish steak is intentionally destroying it. When recipes call for 15 minutes of cooking in a covered pan, and they sometimes do, I simply can’t understand the reasoning. This is because the longer it’s cooked, the drier it will naturally become.

INGREDIENTS

6 Scallions (trimmed & cut to 5″ each)
1 cup of seedless Red Grapes (divided into half a cup each)
1 TB of EVOO
1 TB of Sea or Kosher Salt & 2 tsp of Black Pepper
14 oz of Swordfish Steak (sliced horizontally into 2- 3/8″ pieces. This is best accomplished by placing the fish in the freezer for 45 minutes)
1/4 cup of Clam Broth or Chicken Stock
2 oz of Seafood & Fish Stock by More Than Gourmet*
2 TB + 1/2 TB of Butter

* Available on-line from Amazon

METHOD

1. Heat 1/2 TB of EVOO in a skillet, & saute the Scallions until they have softened. Set aside on a plate. Stem and halve the Grapes. Set them aside in two equal bowls.

2. In a small saucepan, add either the Clam or Chicken Broth & the Seafood & Fish Stock. Bring the sauce pan to a boil & simmer for a few minutes. Turn off the heat & actively whisk in the 2 TB of Butter in small pieces to emulsify the sauce. Set aside.

3 Generously season the Swordfish Steaks. Heat a large saute pan, add a 1/2 TB of EVOO & 1/2 tsp of Butter. Saute for no more that 1-1/2 minutes to a side. They will be cooked through.

4. To plate, Spoon the Seafood & Fish Sauce onto each plate. Top with a Swordfish Steak & a dollup more of sauce. Surround with the Scallions & the Grapes.

January 4, 2012 Salmon Scaloppine With A Miso & White Wine Reduction & Balsamic Ginger Glaze


RECIPE
Serves2

A CookTale

Last evening’s dinner felt a bit like life around me was returning to normal. The simple act of taking a lovely piece of wild Salmon carefully cutting it crosswise into thin slices, placing it in the oven for a short time and nicely plating it is all it took to brighten the evening. Today is Cathie’s two-week mark since her procedure, and words cannot express how wonderful it is to have that behind us. And I can’t think of a better way to dig our heels into the new year ahead.

INGREDIENTS

1 lb of Wild Organic Salmon (skin removed)
Sea or kosher Salt & White Pepper
1 TB of EVOO
4 Scallions
Balsamic Glaze**
1/4 cup of white Miso
3 oz of White Wine Reduction*
1 TB of Sake

* By “More Than Gourmet” (available on-line from Amazon)
** From Roland Foods (available on-line from Amazon)

METHOD

1. Heat the oven to 400 degrees.

2. To make the Salmon easier to slice, place in the freezer for30 minutes. Remove & slice it horizontally into 1/2″ pieces. Season with Salt & Pepper & sprinkle with EVOO.

3. To a small saucepan add the White Wine reduction, Sake & the White Miso. Bring to a boil, reduce to a simmer and cook for a few minutes to emulsify the sauce & set aside.

4. Place the two slices on a non-stick baking sheet & bake for no more than 10 minutes. Remove the Salmon from the oven & prepare to plate.

5. To each plate add a hefty spoonful of the Wine reduction, top with a slice of Salmon & artfully add the Balsamic Glaze.

December 28, 2011 Swordfish On A Bed Of Sauce alla Norma


RECIPE
Serves 2A CookTale

Sauce alla Norma is an Eggplant and Tomato-based sauce with a glorious history, originated in the city of Catania in Sicily. The most popular version of the story is that it was named after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful — hence the Norma sauce.

INGREDIENTS for Sauce alla Norma

1 large firm Eggplant
2 TB of EVOO (more as required)
2 TB of dried Oregano (more as required)
1 tsp of Red Pepper flakes
4 Garlic cloves (peeled & finely sliced)
Basil leaves from 8 stems (sliced to a chiffonade)
1 tsp of White Wine Vinegar
2 14-ounce cans of diced Tomatoes
Sea Salt & fresh Black Pepper
4 oz of grated Salad Ricotta or Romano Pecorino (when plating)

METHOD

1. Peel the Eggplant & cut it into bite size pieces.

2. Heat a large nonstick saute pan & add 1 TB of EVOO. Fry the Eggplant pieces in two batches, adding extra EVOO as needed. (Eggplants soak up a great amount of EVOO). Toss the Eggplant with the EVOO to coat, then sprinkle with 1 TB of the dried Oregano. Using two spatulas, turn the Eggplant until golden on all sides. Remove to a plate & repeat with the remaining Eggplant.

3. When the second Eggplant pieces have cooked, return the first batch to the pan & add the Red pepper Flakes. Reduce the heat to medium, add more EVOO, the Garlic & half of the chiffonade of Basil, stir together. Add the White Wine Vinegar & the diced Tomatoes. Simmer for 10 to 15 minutes to bring the flavors together. Add the Salt & Pepper & the remaining half of Basil leaves & gently toss the sauce together.

RECIPE For Swordfish Steak
INGREDIENTS
2 Swordfish steaks (8 oz each, 1″ thick)
2 TB of EVOO
Sea Salt & Black Pepper
Lemon Juice (optional)
METHOD
1. Heat a cast iron grill pan to smoking hot. Add the prepared Steaks & grill, weighed down with a meat griddle for 2 minutes a side, no more or the result will be a dry juiceless fish.

December 13, 2011 Stir Fry Of Shrimp And Bean Sprouts


RECIPE
Serves 2
A CookTale

My kitchen motto – when in doubt bring out the wok and stir fry! The joy of stir frying is the endless ingredients that blend so well together and comprise the finished dish. For example, this stir fry contained Napa Cabbage, Water Chestnuts, Scallions, Bean Sproats, Shrimps, Black Sesame Seed, and I could go on and on. They’re all in the list of ingredients. It’s another one-pot dinner, Canton style, where East meets Woodstock.

INGREDIENTS

1 TB of Peanut Oil
2 tsp of Sesame Oil
3 Scallions (sliced in 1-inch pieces)
5 oz of Water Chestnuts (sliced)
16 large Shrimp (peeled & deveined)
12 oz of Bean Sprouts (washed & dried)
8 Leaves of Napa Cabbage (halved across & thinly sliced)
1/2 TB of fresh Ginger (thinly sliced)
1/2 TB of Garlic (thinly sliced)
1 tsp of Brown Sugar
2 TB of Soy Sauce
Kosher Salt & Black Pepper
Red Pepper Flakes (to taste)

METHOD

1. Mix the Brown Sugar into the Soy Sauce until dissolved. Set aside.

2. In large wok, heat the Peanut & Sesame Oils to medium high. Stir fry the Shrimp for no more than 2 minutes, until they start turning pink & are undercooked. Set aside in a large bowl.

3. Stir fry the Napa Cabbage & Scallions, until just tender, about 3 minutes. Add them to the bowel of Shrimp.

4. Stir fry the Ginger, Garlic, & Water Chestnuts, season with Salt & Pepper. Add the Red Pepper Flakes. Turn down the heat.

5. Return the Shrimp & the vegetables to the wok. Add the Soy Sauce mixture, turn up the heat & saute for 2 minutes until the shrimp are just cooked through.

6. Add the Bean Sprouts & carefully toss it all together until heated through. This doesn’t take long, be sure not to overcook the Bean Sprouts. They should retain their crunch.

7. Plate generously. Sprinkle on the Black Sesame Seeds & serve. Remember the chopsticks.

December 10, 2011 Soy Maple Salmon With A Square Of Hash Browns


RECIPE

Serves 2

A CookTale

I seem to have the knack to be able to retain the smallest details of recipes I’ve reviewed over time. If remembering them doesn’t work, I make sure that they’ve been stored in my online file.
I’m also always seeking different ways to prepare fresh fish. Marinating Salmon in a mixture of Soy Sauce, Maple Syrup, a touch of Garlic and seasonings is one of the ideas I’ve been waiting to prepare. By adding the Hash Browns, the plate would have the sweet and sour tenderness of the Soy Maple Salmon and the pan fried crispiness of the Hash Browns. This idea worked out well, so it’s on to the next meal.

INGREDIENTS

1 lb of Organic Wild Salmon (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

METHOD

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

2. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F degrees.
Place the baking dish in the preheated oven, & bake uncovered for 10 to 12 minutes, or until easily flaked with a fork. Do not overcook & dry out the Salmon.

4. To serve, add a piece of Salmon to each plate & spoon on the Soy Maple Sauce.

December 9, 2011 Diver Scallops On a Bed of Pea Puree with Thin Slices Of Fennel


RECIPE
Serves 2

A CookTale

Because they were so large, I purchased Diver Scallops that were frozen. By the time they defrosted, they were so waterlogged that no matter how many paper towels I used, it was impossible to dry them properly. The result was a very pretty plate with a delicious sauce, but the Scallops themselves were on the brink of tastelessness. So the lesson learned (again) is only buy fresh.

INGREDIENTS

6 Diver Scallops (large as possible & never frozen), about 3/4 lb
2 TB of Butter
1 tsp of EVOO (to sprinkle on the raw Scallops)
4 oz of Peas (defrosted)
1/4 cup of Chicken Broth
Kosher Salt & White Pepper
Half of a Fennel Bulb (thinly sliced & fronds retained)

METHOD

1. To make the Pea Puree, add the 4 oz of Peas & the 1/4 cup of Chicken Broth to a blender. On the highest setting, blend until it’s completely emulsified into a smooth puree. Set aside in the blender jar.

2. Season the Diver Scallops with Kosher Salt, White Pepper & a drizzle of EVOO. Set aside.

3. Thinly slice the half a Fennel Bulb with a Mandoline. Save some fronds for garnish. Set aside.

3. In a deep-sided saute pan or an electric skillet, turn the heat to high. Melt the 2 TB of Butter, & when the sizzling stops, add the Diver Scallops. Saute until a crust forms, 3 or 4 minutes, then turn & saute for 1 minute more. They must not be overcooked; if so they become “rubbery”. Remove & set aside covered with foil.

4. To plate, blend the Pea Puree for a few seconds, & spread a pool onto each of the two plates. Top with three Diver Scallops, & surround them with slices of Fennel & a few fronds.