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CookTeaser

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

Category Archives: Seafood

September 20, 2011


 

RECIPE
Serves 2

A CookTale

Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed.

INGREDIENTS For the Cod Fillets

2 Cod fillets, skin removed (each about 7 ounces)
Sea or Kosher Salt & Pepper
1 TB of EVOO (for marinating) + 1 TB for sauteeing
1 TB of Butter (for sauteeing)
2 Shiso Leaves, if available desirable but optional

METHOD

1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook.

2. Heat a saute pan to medium or electric fry pan to 300 F.
Add the 1 TB of EVOO & the 1 TB of Butter to the pan. When the Butter stops sizzling, gently add the 2 pieces of Cod & saute for about 3 minutes to a side (if the fillets are thin, reduce the time to 2 minutes). Remove them to a platter & spoon on the pan juices. Keep the fillets warm while you add the Asian sauce to the serving plates. If the Shiso leaves are available, place one on each plate.

INGREDIENTS For the Asian Sauce

1/4 Cup of creamy Peanut Butter
1 TB of Sugar
2 TB of Hoisin Sauce
1-1/2 TB of Soy Sauce
1 small Garlic Clove, (mashed)
1 tsp of Chile-Garlic Paste or Chili Oil
1 TB of Sesame Oil
Juice of 1 Lime
1/4 Cup of Water

METHOD

1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.

2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce.

3. Remove from the heat & spoon onto each plate.

September 16, 2011 Shrimp Marinara with Guanciale & Sweet Italian Sausage


 

RECIPE

Serves 2

A CookTale

Historically when I thought of a cooked Shrimp dish, invariably it was Shrimp Marinara. But last evening my creative instinct kicked in. Why not be blasphemous and consider adding slices of Sweet Italian Sausage and begin the conventional recipe cooking method with the addition of diced Guanciale? The result was a spicier version of the classic. To my Italian recipe classicists, Con le mie scuse.

INGREDIENTS

1 Pound of shelled & deveined extra large (U-15) Shrimp
1 Sweet Italian Sausage (sliced into coin size pieces)
2 Ounces of Guanciale or Pancetta (diced)
1/4 Cup of EVOO
1 tsp of crushed Red Pepper
Salt & freshly ground Black Pepper
1 small Onion, (finely chopped)
2 Garlic Cloves, (minced)
2 Cups of Marinara Sauce (homemade or Rao’s preferrred)
2 TB of chopped Parsley+ 2 TB of shredded Basil Leaves+fresh Thyme Leaves

METHOD

1. In a medium bowl, toss the Shrimp with 2 TB of the EVOO & the Red Pepper Flakes. Season with Salt & Black Pepper. Let stand for 20 minutes or refrigerate until ready to start cooking.

2. Heat a large skillet until very hot. Add the Guanciale, Onion & Garlic & cook over high heat until lightly browned & tender, about a total of 7 minutes. Transfer to a bowl.

3. Add a TB of EVOO to the hot pan & the sliced Sausage. They should be thoroughly cooked in about 7 minutes. Transfer to the bowl.

4. Add the remaining 2 TB of EVOO to the skillet along with the Shrimp & cook over high heat, stirring occasionally, until the Shrimp are firm & bright red, no more than 3 to 4 minutes. Return the Guanciale, Onion & Garlic & any accumulated juices to the skillet.

5. Add the Marinara Sauce to the mixture & simmer over moderate heat until everything is heated & cooked through, no more than 2 minutes.

6. Plate & garnish with the Parsley, Basil & Thyme.

September 15, 2011 Diver Scallops Topped with Salmon Roe on a Bed of Miso Sauce & a Sprinkle of Sesame Seeds


RECIPE
Serves 2

A CookTale

Diver Scallops really show themselves off when accompanied by delicious additions. What can better accompany them than Salmon Roe, Miso Sauce and Toasted Sesame Seeds? Well the last time, we paired them with Coconut Milk and Ginger Sauce, and before that with a Basil Mayonnaise Sauce. Both were equally delicious partners. Divers are a notch above what fish counters refer to as Sea Scallops. A taste of the sea actually permeates the plate.

INGREDIENTS

6 Diver Scallops (Select them as large as possible)
Sea or Kosher Salt & White Pepper
1/2 TB of EVOO + 2 TB of Butter
1 Small jar of Salmon Roe (just enough to top the 6 Divers)
1/4 Cup of Sake
1/4 Cup of Mirin
3 TB of White Miso Paste
3 TB of Sugar
1/4 Cup of Toasted Sesame Seeds

METHOD

1. Prepare the Miso Sauce by combining the Sake, Mirin, Miso Paste & Sugar. Whisk them into a smooth sauce. Set aside to be heated before plating.

2. Season the Diver Scallops with the Sea or Kosher Salt & White Pepper. Refrigerate until 1/2 hour before serving time.

3. Lightly toast the Sesame Seeds in a small pan.

4. Heat a saute pan to medium. add the EVOO & the Butter. When the Butter stops sizzling gently add the Divers & saute for a few minutes or until they have developed a brown crust. Turn & saute for another minute. Remove to a platter.

5. To assemble, gently heat the Miso sauce and spoon a pool of sauce onto a plate. Carefully add three Divers & top with the Salmon Roe. Sprinkle Sesame Seeds into the Sauce.

September 10, 2011 Swordfish Paillard With An Orange Dijon Mustard Sauce, Leeks & Grilled Peaches


RECIPE
Serves 2

A CookTale

How often have I praised Mario Batali? I can’t count the times. I was about to prepare his recipe for Swordfish with Leeks and Grapefruit, but there was no Grapefruit. I did have lovely Swordfish from Adam’s Fairacre Farm, a dozen young Leeks, purchased at the Saugerties Farmers Market (from a farmer named Jacob of Deep Roots Farm), and Peaches.
The result was different from Batali’s, but according to my dependable taster, Cathie, it was as good as the Grapefruit version.

INGREDIENTS

3/4 Pound of Swordfish, sliced horizontally into 2 pieces 3/8″ thick, (with a sharp boning knife or by the fishmonger)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO (extra virgin olive oil)
4 Small Leeks (the white part only, cut 4″ long & sliced horizontally in half)
1 Cup of Orange Juice
1 TB of Dijon Mustard
1 TB of Mustard Seed
1/3 Cup of EVOO (extra virgin olive oil)
1 TB of Lemon Juice.
2 Peaches (cut in half)
A pinch of Sugar (to help caramelize the Peaches)

METHOD

1. Prepare the sauce, by combining the Orange Juice, Dijon Mustard, Mustard Seed & the 1/3 cup EVOO. Whisk together to emulsify.
2. Heat in a small sauce pan. Simmer until it’s reduced to the consistency of heavy cream. Set aside.
2. Season the Swordfish with Salt, Pepper & 1 TB of EVOO.
3. Add Salt & Pepper to the Leeks.
4. Heat another sauce pan with 3″ of water. When it comes to a boil, add 1 TB of Salt & the Leeks. Reduce to a simmer & cook for about 8 to 10 minutes. Remove & plunge into a bowl of ice water. Drain well & set aside.
5. Heat a grill pan to high. Add the 2 slices of Swordfish & grill for no more than 1 minute a side. If you have one, weigh the fish down with a cast iron grill press. Remove & keep warm with a foil cover.
6. In the same grill pan wiped clean, add a splash of EVOO & the Peaches, cut side down. Grill for about 5 to 7 minutes. Remove and keep warm with a foil cover.
7. Toss the drained Leeks in the Swordfish/Peaches pan for a few minutes to warm up.
8. Add all the components to serving plates.

September 9, 2011 Mussels With Curry Butter, Red Bell Pepper, Basil & Lime Slices


 

RECIPE

Serves 2

A CookTale

Google lists 2,380,000 recipes for Mussels. That’s too many lifetimes of never eating the same prepepration twice. No question Mussels must have something going for them. Last evenngs version caught my attention because the Curry Butter melts into each open Mussel. I adapted it from the website: musselindustrycouncil. a trustworthy name if there ever was one.

INGREDIENTS

3 TB of Butter, softened
2 Clove of Garlic, pressed
1 tsp Curry powder
1/3 tsp ground Cumin
1 pinch of Sea Salt
1 Lime, thinly sliced
1 Lime, cut into 4 wedges
2 lb fresh Cultured Mussels, Prince Edward Island preferred
1 Cup Red Bell Pepper, diced
1/4 Cup fresh Parsley chopped or fresh Basil Leaves cut in a chiffonade
1 Cup of White Wine

METHOD
1. Rinse the Mussels in tap water. Remove any beards.
2. Whisk together the Butter, Curry, Garlic, Cumin, & Salt in a small bowl.
3. Heat a large pot & add the White Wine.
4. Add the Mussels, sprinkle the diced Red Bell Pepper & Parsley or Basil over the Mussels. Cover with the Curry Butter mixture & top with the Lime slices.
5. Cover the pot & steam until the Mussels have opened in 5 to 10 minutes. The Curry Butter & all the ingredients will have melted & blended into the open Mussels. Discard any which hadn’t opened.
6. Transfer the Mussels to two bowls & garnish each with a lime wedge, to serve.

September 7, 2011 Stewed Squid With Tomatoes & Black Olives On A Bed Of Fettuccine


RECIPE
Seves 2
A CookTale

We had Mussels on our mind. Cathie traipsed to Adam’s for a 2 lb bag of PEI’s. She called to say that Irene struck again, and there are none to be had until possibly the end of week. Any other suggestions? I suggested Squid, both tubes and tentacles. I had my eye on a Squid Stew from Food Network for awhile, and tonight was the night to have it. We also had a box of DeCecco Egg Fettuccine as the bed for my Stew. Who needs Mussels?

INGREDIENTS

2 pounds small Squid, cleaned & rinsed
3 TB of EVOO
1 large Onion, minced
1 14 Ounce can of diced Tomatoes
1 TB of Tomato Paste
2 Garlic cloves, peeled & sliced
1 Serrano Pepper sliced (or Pepper Flakes)
1 Cup of a good quality Red Wine
1 Bay Leaf
Fresh Thyme Leaves
Salt & Pepper to season
1/2 Cup of Kalamata Olives (or other small black olives)
1/2 Lemon Zest
Lemon Juice to season
1/4 Cup chopped, flat-leaf Parsley leaves for garnish

METHOD

1. Slice the Squid cross-wise into rings. Seperate the Tentacles.
2. Heat 2 TB of EVOO in a sauté pan & fry the Squid, tossing occasionally, for 5 minutes. Remove the Squid & set aside. Add another TB of EVOO to the pan & sauté the Onions until soft, but not coloured. Add the Tomatoes, Tomato Paste, Garlic, & Hot Pepper. Cook for 10 minutes.
3. Return Squid to the pan, add the Wine, Bay leaf, & Thyme. Season with Salt & Pepper. Cover & simmer until the Squid is tender, 40 minutes.
4. Remove the Bay leaf. Stir in the Olives & Lemon zest & continue to cook uncovered to reduce the juices, 10 minutes.
5. The dish should be like a stew, not a soup. Squeeze in some Lemon juice.
6. Taste & adjust the seasonings. Scatter on the Parsley, & spoon the Stew over the bed of Fettuccine.

September 3, 2011 Atlantic Char With A Creamy Broccoli Puree


 

 

RECIPE
Serves 2

A CookTale

Last evening was the sixth night with limited house power. There was an amusing incident, if it can be called amusing — it was my wanting to add a Broccoli Puree to the dinner. I filled the blender with the steamed Broccoli, threw in a Garlic clove and heavy cream, and when it came to turning it on, there was no power in any of the five kitchen wall outlets. With blender in tow, along with the carton of cream, I proceeded to the only room with wall outlet power, The Bathroom! As Cathie laughed, I was determined to have that Puree. Ten minutes later, back I came with a blender containing a delicious Broccoli Puree. Talk about a last laugh?

INGREDIENTS For the Atlantic Char

3/4 Pound of Fish halved (Skin on or removed)
1 tsp of Sea or Kosher Salt
1/2 tsp of White Pepper
1TB of EVOO
2 TB of Butter (clarified preferred)

METHOD

1. Season the fish with the first three ingredients.
2. Heat a cast iron pan to high. Add the Butter (clarified preferred). When melted, add the fish & saute for 2 minutes: turn & saute for another 1 minute. The fish should be rare. If medium is preferred, cook for another minute or so.
3. Remove from the heat & prepare to plate or keep warm.
4. To plate, add the Fish & a spoonful of the Butter sauce.

Note: I fried the skin looking for a crisp result, but it was not worth describing other than as a garnish.

INGREDIENTS For the Creamy Broccoli Puree

2 Cups of steamed Broccoli florets
2 TB of Heavy Cream (more if required to make a puree)
1 tsp of Salt + 1/2 tsp of White Pepper
A small Garlic Clove

METHOD

1. Add the four ingredients to a food processor.
2. Process until you have a smooth Puree.
3. For a finer consistency add it to a blender.
4. Remove to a bowl.

September 1, 2011 Thai Style Diver Scallops With A Coconut Milk Ginger Sauce


RECIPE

Serves 2

A CookTale

When Cathie came home from Gadeleto’s, the finest fish market in the Hudson Valley, with plump Diver Scallops still carrying the fragrant scent of the sea, they looked up at me from the counter, and in unison announced, Thai style!.
Nothing further needed to be said. After dinner, Cathie announced that “it was the best Scallop dish yet”. I accepted it as a fine tribute to my plump friends.

INGREDIENTS

3/4 Pound 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
1-1/2 TB of Butter

METHOD

1. Rinse the Scallops & blot dry on paper towels.
2. Prepare a small 3 ounce bowl with the Paprika, Sugar & Salt. Top each Scallop with the mixture & set them aside.
3. Heat a large nonstick skillet over medium heat, add the 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 additional Butter until the Butter melts.
7. To serve. Spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper. (optional).

Note: For a more elegant plating, strain the sauce through a sieve & then sprinkle with th

August 24, 2011 Steamed Lobster


RECIPE
Serves 1

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butterOn the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

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

2 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth

A small bowl of clarified Butter.

METHOD
1. Humanely kill the Lobsters by plunging a chefs knife into the head. It immediately kills them.
2.To steam the Lobsters. Fill pot so that water comes up sides about two inches. Add 1TB 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 Lobster are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook 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. Melt the stick of Butter. If desired, you can whisk a little Lemon Juice into your Butter.
7. Plate &serve with a wedge of lemon.

.

August 24, 2011 Spicy Lobster With Squid Ink Fettucini


 

RECIPE

Serves 1

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butter. On the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

INGREDIENTS For the Spicy Lobster with Fettucini

2 Lobsters
1/4 Cup of EVOO
3 Garlic cloves, minced
1 Small yellow Onion, finely chopped
1 14-Ounce can of dicedTomatoes
Sea or Kosher Salt
2 Ounces of squid ink Fettucini
1/4 Cup fresh Basil leaves, chopped
Freshly ground Black Pepper

METHOD

1. Using a sharp knife, cut 1 Lobster tail & cut it into two vertical pieces, leave the two pieces whole. Take the second tail, cut it into two vertical pieces & slice into 3 to 4 pieces each. Set all the Lobster meat aside.
2. Heat the EVOO in a large skillet over medium heat.
3. Add the Garlic & Onion. Cook, stirring, until soft & translucent, 3 to 5 minutes. Add the drained diced Tomato & simmer for 3 to 5 minutes.
4. Remove the sauce from the heat & keep warm.
5. Bring a large pot of Water to a boil; generously Salt the water & return to a boil. Add the pasta & cook until al dente, according to package directions.
6. Drain & transfer pasta to the sauce pan or to a large serving platter.
7. Pour the sauce over the pasta & arrange Lobster in & around.
8. Sprinkle with chopped Basil & season with salt and pepper.
9. Serve immediately.