Category Archives: Seafood
July 6, 2011 Grilled & Plated Connecticut Blue Points
RECIPE Grilled & Plated Connecticut Blue Points
Serves 1
A CookTale
When the Cath’s away I indulge in my food fancies. Grilling Oysters were on mind, so off I dashed to Adam’s Faireacre Farm & returned with a dozen Connecticut Blue Points. I Washed & scrubbed them diligently, buried them in crushed ice & awaited the moment to put them to work. At about 6:30 PM I started up the gas grill, when it reached 350F I gently added the Blue Points. After 4 minutes I took a look. Their shells were just starting to relax & their nectar (or liqueur) was starting to seep through. That was the clue & off they came to cool down enough to handle. I’m not wild about Cath going out of town, but Grilled Oysters dipped in Sriracha Hot Sauce was a consolation & good company.
INGREDIENTS
12 Connecticut Blue Points (18 preferred)
3 Ounce cup of Hot Sauce ( I like Sriracha Hot Sauce)
Romaine Lettuce sliced to a chiffonade (optional)
Lots of anything cold to wash down the salty delicious denizens
METHOD
1. Place the oysters on the grill. You may want to put a layer of foil over the grate to prevent juices from dripping through.
2. Close the lid, watch the oysters closely. Check after 3 or 4 minutes. As soon as the shells begin to open, remove them from the grill.
3. Open the shells and loosen the meat. Using the shell half as a bowl, add your favorite ingredients and slurp those grilled oysters down.
4. Wash them down with lot’s of anything.
5. Wish you bought more.
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June 29, 2011 Seafood Salad Adaptation of the Seafood Salad Esca
SErves 2
A CookTale
Cathie walked in with a prize package, Diver Scallops, the freshest, largest, loveliest Scallops imaginable. And put in her dinner order, Seafood Salad from David Pasternak’s restaurant Esca’s terrific book, “The Young Man and The Sea”. But the kitchen lacked half of the shellfish ingredients in his recipe. No Calamari, no Scungilli. Shrimp & the Diver Scallops was what was available. But the dinner must go on. The result, though in no way what Pasternak would have approved, was very eatable. In the future, better planning.
INGREDIENTS
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB Balsamic Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.
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- Posted under Salads, Seafood
June 26, 2011 Swordfish With a Provence Dressing On a Bed of Sauteed Spinach
RECIPE Swordfish With a Provence Dressing On a Bed of Sauteed Spinach
A CookTale
When it comes to how we like our meat & fish, Cath & I have very personal taste. We insist that these products be rare. We find that by cooking them this way, they retain their juices, are more flavorful & hold the true taste of the meat, fish or poultry. In Japan much of their saltwater fish is served as Sashimi, or lightly seared, & their style of cooking meat is to also have it lightly seared. This cooking method does not apply to freshwater fish nor chicken, which can contain bacteria harmful to people. This is not to suggest or imply that you should cook this way, rather it is an explanation as to how we prefer to eat.
Last evening’s dinner had a dressing the likes of which you might be pleased to find in an outdoor cafe in Provence. Just a very few ingredients plus a very fine extra virgin olive oil.
RECIPE Swordfish
INGREDIENTS
3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt & Black Pepper enough for a generous sprinkling
1 TB of Extra Virgin Olive Oil + 1TB for the grill pan
1 TB of fresh Lemon Juice
METHOD
1. Salt, Pepper & apply the Extra Virgin Olive Oil to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB Extra Virgin Olive Oil.
3. Add the fish and weigh it down with a meat press. Pan grill for 2-1/2 minutes a side. You are looking for distinct sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. It’s as simple as that. Remove & prepare to assemble plate.
RECIPE The Provence Dressing
INGREDIENTS
1 Cup of pitted Kalamata Olives diced into small pieces
1 14 Ounce can of diced Tomatoes drained & paper towel dried
1 Small Garlic clove thinly sliced
4 Basil Leaves rolled up & sliced to a chiffonade
1/4 Cup of Extra Virgin Olive Oil
METHOD
1. Add it all to a mixing bowl.
2. Add the 1/4 cup of Extra Virgin Olive Oil.
3. Gently toss & set aside until serving time.
RECIPE Sauteed Spinach
INGREDIENTS
12 Ounces of triple washed spinach
2 Garlic Cloves thinly sliced
3 TB of Extra Virgin Olive Oil
Salt to taste
A dash of Red Pepper Flakes
METHOD
1. Thoroughly wet the Spinach.
2. Heat a deep sided saute pan & add the sliced Garlic & the Red Pepper Flakes. Saute until the Garlic is lightly browned
3. Add handfuls of the wet Spinach to the pan. Beware when first adding the wet Spinach, when it touches the oil it will splatter. A solution is to remove the pan from the stove & allow it to cool down, then add the first handful. Continue to add until their all sweated down, & then toss it all together.
4. I then drain the pan of accumulated water, return it to the stove & toss it all again.
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- Posted under Dinner, Seafood
June 25, 2011 Sauteed Jumbo Crab Cakes With A New Orleans Remoulade Sauce
Sauteed Jumbo Crab Cakes With A Remoulade Sauce
Serves 2
RECIPE
A CookTale
On June 5th I posted an oven baked recipe for crab cakes. Last evening they were prepared the same way, with almost the same ingredients, but sauteed in Canola Oil in a saute pan. The difference was a crispy surface, & we preferred it. To accompany it, a Remoulade sauce was prepared, adapted from an authentic Louisiana recipe. Ingredient intensive but the taste was worth the effort. On the side were oven roasted String Beans & Shallots. Photographs omitted by error. Oh well, mistakes are only human.
INGREDIENTS
1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs 1 whole 1 white only
2 TB of Mayonnaise
1 TB of Colman’s Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste
1 tsp of Salt
METHOD
1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Whole Egg & White & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie. Refrigerate until ready to saute.
4. Heat a saute pan & add 2 TB of Canola or Vegetable oil. When almost smoking, carefully transfer no more than three to the pan. Saute until a crust forms & turn them over. When properly crisped & browned transfer to a paper towel lined cookie sheet. Repeat with the remaining cakes, the pound of crab meat should yield nine crab cakes .
5. Plate, add an ample spoonful of the Remoulade sauce, scatter Parsley on the plate & bring a bowl of the sauce to the table.
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- Posted under Seafood
June 23, 2011 Yellowfin Tuna with Wasabi Soy Sauce & Batons of Nori & a Ginger Gla
RECIPE
Serves 2
A CookTale
At Gadaleto’s, the finest fish store in the Hudson Valley, we brought home sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Mistakenly I pan sauteed it but for 30 seconds a side, much too much. Tuna of this quality really should be enjoyed simply as it comes from its wrapping, along with a dipping sauce & possibly pickled ginger. Roland’s Ginger Glaze was the pickled ginger’s replacement. And please don’t make my mistake.
INGREDIENTS
1 pound of Sashimi grade Yellowfin Tuna
Sea Salt
1 TB of Peanut Oil
Pickled ginger or Roland’s Ginger Glaze
Nori snipped into Batons (or can be purchased at an Asian store)
Sesame seeds for garnish
METHOD
1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non-stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is lightly seared.
6. You will have lovely, very rare Tuna.
7. Plate & drizzle with the Asian sauce & top with the Nori.
8. Sprinkle on Sesame Seed & serve.
RECIPE For Asian Sauce
INGREDIENTS
2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated (optional)
1tsp of Sesame Oil
METHOD
1. Whisk all the ingredients together.
2. Drizzle onto the plated Tuna & serve what remains on the side.
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June 21, 2011 Steamed Sea Bass with Fermented Black Beans in an Asian Sauce
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RECIPE
Serves 2
A CookTale
There isn’t much to say about this simple dinner of steamed fish, accompanied by a cool avocado salad with a bleu cheese vinaigrette except to say that a firm white fish like Sea Bass makes a great deal of difference in the final taste. A less firm fish might not take 10 minutes of steaming. Fermented Black Beans are available in all Asian food stores, on line, or request them from your favorite specialty food store. And an extra benefit is that the entire meal is comparatively low in cal & carbs.
INGREDIENTS
1 LB of Sea Bass Fillets or other firm white fish
1 tsp of Salt
2 TB of Fermented Black Beans
1 TB of Soy Sauce
1 TB of Rice wine or Dry Sherry
1 TB of finely shredded peeled fresh Ginger Root
1 Scallion including the green top cut into 2″ lengths
1 TB of Peanut or Canola Oil
1 tsp of Sugar
METHOD
TO PREPARE
1. Wash the fish under cold water & pat dry. With a sharp knife score the fish by making diagonal cuts 1/4″ deep at 1/2″ intervals on both sides. Then sprinkle liberally with Salt.
2. Cut the fish into two equal pieces.
3. Coarsely chop the Fermented Beans, then combine them in a bowl with the Soy Sauce, Wine, Oil & Sugar for the seasoning sauce. Mix well.
4. Lay the Sea Bass on a heatproof platter 1/2″ smaller than the pot you plan to steam in. Pour the Seasoning Sauce over the fish, & arrange the Scallions & Ginger on top.
TO COOK
1. Pour enough boiling water into the base of the streamer to come up within an inch of the rack. Bring the water to a boil & carefully place the platter on the rack.
2. Cover & keep the water at a continuous low boil for about 10 to 12 minutes, or until it feels firm.
3. Remove the Sea Bass fillets to a dinner plate.
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- Posted under Dinner, Seafood
June 18, 2011 Black Cod With Miso
Black Cod with Miso. A Nobu Cookbook Recipe.
A CookTale
We get to New York City so infrequently, especially in the evening that a dinner at Nobu in TriBeca is nothing more than something to hope for.
This is Nobu’s signature dish. It’s also his partner Robert DeNiro’s favorite dish. I hope this interpretation, if not close is tasty & flavorful & motivates you to head down to TriBeca.
INGREDIENTS
2 Black Cod Fillets about 1lb.
1/4 cup of sake. 1/4cup of Mirin.
4 TBS of White Miso Paste.
3 TBS of sugar.
METHOD
Mix the marinate ingredients well and set aside.
Place the fillets in a plastic container with the marinate.
Cover & let it steep in the refrigerator overnight or for 24 hours.
Preheat oven to 400°. Lightly wipe off excess marinade.
Place the fillets skin side down in a lightly oiled very hot grill pan and carefully grill on both sides until the surface turns brown.
Transfer to the oven & bake for 10-15 minutes. We prefer 10 minutes.
Plate with additional Miso marinate & serve.
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- Posted under Dinner, Seafood
June 18, 2011 Wild Salmon Carpaccio with Red Onion, Capers & EVOO.
RECIPE Wild Salmon Carpaccio with Red Onion,
Capers & EVOO.
Serves 4
INGREDIENTS
1LB of Wild Salmon
2 TBS of capers
1 diced red onion
Lemon juice
S&P
EVOO
METHOD
Thinly slice the salmon
Layer the salmon on a serving plate
Add lemon juice & S&P
Add EVOO
Add Capers & Diced red onion
Allow the finished dish to marinate for 1 hour
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- Posted under Appetizers, Seafood
June 18, 2011 Steamed Lobster Redux
I predicted earlier this week that we would not let PriceChopper’s one week Lobster special get away with only one visit. On Friday back we went and returned with two beauties.The last time we posted steamed lobsters was back on May 7th, long enough ago not to feel totally redundant. In any event, both Cath and I ended the evening satiated, with me feeling likeTom Jones in the famous oyster eating scene.
INGREDIENTS
1 Lemon cut into wedges
1 stick of Butter
EVOO
Salt & fresh Pepper
3. Cover the pot tightly & start counting the time. One 1-1/2lb lobster is cooked after 12 or 13 minutes.
6. Repeat with the second lobster. If steaming two lobsters in the same pot, adjust the steaming time accordingly
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- Posted under Seafood
June 15, 2011 Halibut in a Miso Sauce
A CookTale
My usual challenge when planning a dinner party is to determine who might be a vegetarian, who might not eat red meat, or who only eats fish or chicken. Last evening I opted to play it safe & by the look of the empty plates I guess it worked.
All seemed to enjoy the look & the taste of the broiled Halibut which was topped with a balsamic ginger glaze before it entered the oven. The glaze added an appealing caramelized finish to the Halibut.
Though there were six of us at the table, the recipe is designed to serve 4.
INGREDIENTS
1-1/2 Pounds of Halibut fillets
1/2 Cup of Sake
1/2 Cup of Mirin
1 Cup of White Miso Paste
1/3 Cup of Sugar
Balsamic Ginger Glaze*
* From Roland Glazes. Find them on Google, or ask for them at a fine food store.
METHOD
1. Cut the fillet into four 6 ounce pieces.
2. Add the next four ingredients to mixing bowl & whisk into the consistency of sour cream.
3. Place the fillets in a container with a cover & completely coat with the Miso mixture.
3. Refrigerate for at least six hours or preferably overnight.
4. Place the fillets on a cookie sheet & glaze the surface of each with the Ginger Glaze.
5. Turn on the broiler, & when red hot, place the cookie sheet into the oven six inches from the heat for seven to eight minutes depending on the thickness of the fillets. Keep a close eye on them so as not to overcook. An instant thermometer inserted in the center of one should measure no more than 140〫
6. Remove & allow to cool for a few minutes.
7. Time to assemble the plate.
CookTeaser 