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CookTeaser

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

Category Archives: Seafood

August 12, 2011 Black Cod With White Miso Sauce


 

RECIPE
Serves 2

A CookTale

Over time, back in early June to be exact, I posted a similar recipe. But the Black Cod (actually Sable fish) is so incredibly tasty that I believe that it’s worth posting again. This is Nobu Restaurant’s signature dish. I hope this interpretation is tasty & flavorful & motivates you to head down to TriBeca to treat yourself to the real thing.

INGREDIENTS

3 TB of Mirin
3 TB of Sake
1/2 Cup White Miso paste
1/3 Cup of Sugar
2 6-to7-ounce Black Cod fillets, skin on, about 1-1/2″ thick
1 TB of Vegetable Oil
Pickled Ginger

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, until dissolved. Transfer the marinade to a baking dish & let cool. Add the fish & turn to coat. Cover and refrigerate for a few hours or overnight.
2. Preheat the oven to 400°. Heat a grill pan & add the Oil.
3. Scrape the marinade off the fish. Add the fish & cook over high heat until browned, about 4-5 minutes.
4. In its grill pan, place it in the hot oven & roast for 8 to10 minutes, until flaky & turning brown.
5. Transfer to plates & serve with pickled Ginger.

August 11, 2011 Spicy Shrimp with Baby Arugula & Mint Leaves


 

 

RECIPE

Adapted from Mark Bittman in the New York Times

A CookTale

Cathie announced “It’s Broccoli for me tonight”. That left me to my own devices. Pasta was out, no need for 38 carbs in 2 ounces. In the morning’s New York Times, Mark Bittman’s Minimalist column seemed to hold the answer, and all the required ingredients were either in the fridge or in the garden.
One thing about MB, his recipes are always simple and always reliable. As was the case for his “Spicy Shrimp Salad With Mint”.
Full of flavor and non-fattening.

INGREDIENTS for 1 serving

9 to 10 Raw Shrimp in the 15-to-30-a-pound range, peeled
1/4 Cup of EVOO
Salt & freshly ground Black Pepper
1/2 tsp of Cayenne, or to taste
1 tsp of Paprika
1 tsp minced Garlic
3 Cups of Baby Arugula
1/2 Cup of Mint Leaves
1 TB of Lemon Juice.

METHOD

1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat.
2. Put the shrimp in a medium bowl, drizzle with the EVOO & sprinkle with Salt & Pepper. Add the Cayenne, Paprika, & Garlic, & stir to combine.
3. When skillet smokes, add the Shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The Shrimp are done when opaque & firm, about 2 minutes.
4. Toss together the Arugula & Mint in a large bowl. Add the Shrimp with its pan juices & the Lemon Juice. Toss to combine; the hot Shrimp should wilt the greens slightly.
5. Serve immediately.

August 4, 2011 Salmon Teriyaki


RECIPE Salmon Teriyaki
Serves 2

A CookTale

Here I go making waves, but Oh well!. To my taste, simply pan or oven cooked Salmon is a fish without very much of its own flavor. I assume that is why, over the centuries it’s been smoked, gravlaxed, smothered in cream or wine, or for example, Google lists 14 million ways to prepare Salmon. On the other hand, by a small slight of hand, a Teriyaki sauce changes everything. Add an Asian side dish and tonight’s dinner may be a stroll down the narrow streets of Mott or Pell. One man’s opinion.

INGREDIENTS

1 Pound of Salmon (we’re lucky to get New Zealand organic)
Salt & White Pepper
1/2 TB of Peanut or Canola Oil
1/2 Cup of Soy Sauce
1/2 Cup of Mirin
1/4 Cup of White Sugar

METHOD

1. Mix the Teriyaki ingredients together
2. Heat a cast iron pan to high.
3. Add the oil to the pan, & after a minute, add the Salmon, skin side down. Brush on a coat of Teriyaki sauce. Pan fry for 3 to 4 minutes. Add another brushing of Teriyaki sauce.
4. Light the broiler oven. Add the pan of Salmon & broil for 3 minutes more.
5. Remove carefully, cut the Salmon in half & brush more of the sauce on the Salmon.
6, Bring a bowl of Teriyaki Sauce to the table.

July 26, 2011 Crispy Skinned Trout Courtesy of Le Bernardin


 

RECIPE

Serves 2

A CookTale

Our good friend Jean-Michel Gal is a dedicated catch and release fly fisherman. Usually! Upon request he acquiesced to delivering us a trout. I’m sure he turned his eyes away when he did what he had to do! The Brown Trout was a beauty. Eyes bright, skin as moist and slippery as the moment it took the fly. I halved it, filleted it, and removed each and every pinbone. It was completely boneless (though pinboning was not a necessary step), and it made eating that much more pleasurable.

INGREDIENTS

1 TB of Canola Oil (enough to coat the bottom of the pan)
2 6-ounce skin-on Trout fillets (1 Trout)
Fine Sea Salt
Freshly ground White Pepper (black is fine too)
Wondra flour for dusting
2 TB of Butter + 2 TB for the sauce
2 TB of Capers ( drained & washed)
1 tsp of Lime Juice

METHOD

1. Heat the oven to 400 degrees. Heat the Oil in a large, oven-proof sauté pan until the Oil is very hot, but not smoking.
2. Season the Trout on both sides with Salt and Pepper and dust with Wondra flour. Blow off excess.
3. Put the Trout in the saute pan, skin side down, & press down on the fish with a spatula (important). The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping. Sear until golden brown on the bottom, about 3 minutes.
4. Heat the oven to 400F. Turn the Trout over, put the pan in the oven, & cook for another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet if left for 5 seconds & it feels just warm when touched to your lip.
5. Remove the fillets to a warm plate, & return the pan to the cooktop. Reheat to medium high.
6. Add the additional 2 TB of Buttter, Swirl it in the pan & add the Capers & the Lime Juice. Cook for another minute or so.
7. Plate the Trout & spoon the Butter Caper sauce on & around.

about an hour ago · Like · 

July 21, 2011 Diver Scallops, Pacific Salmon Roe Caviar & Basil Mayonnaise Sauce.


RECIPEServes 2

A CookTale

Dinner actually started at 2:00 in the afternoon at Adam’s Fairacre Farm, browsing, I spotted 4 oz jars of Western Pacific Salmon Roe Caviar. And the evening dinner became a plan. Cath was on her way to Gadaleto’s in New Paltz & I caught up to her on her cell. She brought home 8 large divers with the scent of the sea still coming through. The sauce came out of the Aug/Sept issue of Saveur, whose cover is devoted to pestos. A wonderful issue of a wonderful food magazine. And the preparations began. As an aside, I asked the fishmonger, the difference between Diver & Dry Scallops?. The answer, Divers are hand picked by scuba divers. Dry Scallops haven’t been plumped up with water.

RECIPE Basil Mayonnaise Sauce

INGREDIENTS

1-1/2 Cups of EVOO
3 Garlic Cloves
1 TB of Dijon Mustard
1 TB of Lemon juice
1 Egg Yolk
1 tsp of Kosher Salt
1 Cup of tightly packed Basil
1/4 Cup of toasted Pine Nuts
Salmon Roe Caviar

METHOD

1. Add all the ingredients except the EVOO to a food processor.
2. Slowly add the EVOO until a thick Mayonnaise has formed.
3. Transfer to a blender & blend, adding more EVOO until it reaches the consistancy of a sauce rather than Mayonnaise.
4. Transfer to a bowl.

RECIPE Diver Scallops

8 Diver Scallops
Kosher Salt & fresh White Pepper
2 TB of Clarifed Butter
Salmon Roe Caviar (optional but desired)

METHOD

1. Heat a saute pan & add the Clarifed Butter.
2. Add the Scallops & saute for 3 or 4 minutes. When the surface is seared, the Scallops are ready.
3. Spoon a puddle of the Basil Mayonnaise Sauce on the plate, place on 4 Scallops & top with the optional Salmon Roe Caviar.

Added ab

July 20, 2011 Black Squid Ink Penne with Shrimp


RECIPE
Serves 2

A CookTale

My lust for the black ink that squid, cuttlefish and octopus release as a protective camouflage continues. Last evening’s attempt with an import from Napoli at $5. a bag. (in lieu of making it the proper way with the ink) was a waste of money. It was nothing more than ordinary penne with black food coloring. No more experimenting, if I haven’t the real ink on hand I’ll simply go another way.
But the recipe for the sauce I consider worthwhile enough to publish.

INGREDIENTS

4 Ounces of Pasta (Penne, Linguine or Spaghetti)
1 TB of EVOO + 1 TB of Butter
3 Garlic Cloves (thinly sliced)
1 Red Onion (in a 1/4″ dice)
3 Plum Tomatoes (in a 1/4″ dice)
1/4 Cup of White Wine
Red Pepper Flakes (to taste)
Salt & Black Pepper
Basil Leaves cut to a chiffonnade+ whole leaves

METHOD

1. Boil a pot of water.
2. Heat a deep sided saute pan. Add the EVOO & Butter.
3. Add the Garlic & the Onion, saute until tender & translucent.
4, Add the Tomatoes & toss it all together.
5. Add the White Wine & reduce it to half.
6. Cook the pasta timed to the package directions.
7. Add the Pasta & the Basil chiffonnade & toss it all together.

Added about an hour ago · Like ·

July 16, 2011 Squid With Fettuccine in Black Squid Ink


 

 

 

RECIPE

Serves 1

A CookTale

I have many positive food obsessions, one of them
(and I don’t know why) is the black ink that all cephalopods (squid, cuttlefish, octopus) release as protective camouflage. The only association I can think of, and it’s a happy one, is a tiny dockside taberna in the fishing village of Setubal outside of Lisbon. With two friends, Arlene Wanderman and Gayle Steves, we ordered grilled cuttlefish. Our faces turned completely black from eating the delicious grilled cuttlefish and its black ink. I wish I could find those 35mm slides! I yearn for a repeat of the lunch.

INGREDIENTS

1 TB of Kosher salt
2 TB of EVOO
3 Garlic cloves, thinly sliced
1 Tomato diced
1/2 Cup dry White Wine
1/4 pound cleaned Calamari
2 TB of Squid Ink
2 Ounces of dried Fettucchine
1/3 cup coarsely chopped fresh Italian Parsley
1/2 Lemon

METHOD

1. Bring 6 quarts of water to a boil in a large pot and add 1 TB Kosher Salt.
2. Meanwhile, combine the Oil & Garlic in another large pot and cook over medium heat, stirring, until the Garlic is softened, about 1 minute. Add the Wine, bring to a boil, & boil until reduced by half. Add the Calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the Squid Ink and remove from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
4. Add the pasta & 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat. Then cover and steam together over low heat for 2 minutes. Add a splash or two of the reserved pasta water, if necessary, to loosen the sauce. Stir in the Parsley & Tomatoes, add a squeeze of Lemon Juice, or to taste. Serve immediately.

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July 8, 2011 Cooking & Marinating An Octopus


RECIPE

Serves 2

A CookTale

In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.

INGREDIENTS For Cooking & Tenderizing

1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt

METHOD

1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.

INGREDIENTS For Marinating

4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper

METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.

July 8, 2011 Mediterranean Octopus Salad


 

RECIPE
Serves 2

A CookTale

In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.

INGREDIENTS For Cooking & Tenderizing

1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt

METHOD

1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.

INGREDIENTS For Marinating

4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper

METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.

July 7, 2011 Black Sea Bass On A Bed Of Garlicy Spinach


RECIPEServes 2

A CookTale

Home Cathie came, laden down with shopping bags from one of our favorite New York markets, Fairway on 125th St. Within one bag was Black Sea Bass so fresh you could inhale the smell of the sea. And two bags of double washed Baby Spinach. That solved the dinner question. Cath’s homecoming is always like opening a Pinata, a never disappointing surprise. What landed on the dinner table was a not necessarily Inspired, but definitely simple, yet satisfying dinner. The adage ” simple is better” continues to be true.

INGREDIENTS

1 Pound 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 Spanish Paprika (Not smoked)
1TB of EVOO & 1 TB of Butter
Italian Flat Leaf Parsley
A splash of Rowland’s Balsamic Glaze (available in stores & on line)

METHOD

1. Season the Black Sea Bass with Sea Salt, freshly ground Black Pepper, the grated Lemon Rind & the Spanish Paprika.
2. Add the EVOO, & allow it to marinate until cooking time.
3. Heat up the saute pan, add the 1 TB of EVOO & Butter. Pan cook for no more than about 5 minutes. turning the fish constantly & dousing with pan juices.
4. Spoon the delicious pan juices over & around the fish, remove from the pan & place on the bed of sauteed Spinach.

RECIPE Sauteed Spinach with Garlic & EVOO

Serves 2

INGREDIENTS

2 10 Ounce bags of washed Spinach
2 Garlic cloves sliced
2 TB of EVOO+ 1TB for adding to the plate
Salt & fresh Black Pepper

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 Garlic, cook until fragrant.
4. Add a large handful of Spinach, cover & allow it to wilt. Repeat until all the spinach is in the pan & wilted.
5. Toss the mixture & it’s ready to plate.