Entree – Seafood

Marinated Grilled Shrimp

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A very simple and easy marinade that makes your shrimp so yummy you don’t even need cocktail sauce! Don’t let the cayenne pepper scare you, you don’t even taste it. 

Ingredients:

  • 3 cloves garlic, minced
  • 1/3 c olive oil
  • 1/4 c tomato sauce
  • 2 Tab red wine vinegar
  • 2 Tab chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 tsp cayenne pepper
  • 2 pounds fresh (raw) shrimp, peeled and deveined (medium size)
  • skewers

Directions:

  1. Place the skewers (if wood) in a jar/bowl of water.
  2. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar.
  3. Season with basil, salt, and cayenne pepper.
  4. Add shrimp to the bowl.
  5. Stir until evenly coated.
  6. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  7. Preheat grill for medium heat.
  8. Thread shrimp onto skewers, piercing once near the tail and once near the head.
  9. Discard marinade.
  10. Lightly oil grill grate.
  11. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Serves:   Makes around 40

Source:   Allrecipes.com ,Recipe By:BLONDIEPEREZ

Sesame Salmon

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There are many, many ways to grill salmon.  Different is not right or wrong, sometimes it is just different.  Start exploring!!

Ingredients:

  • 1 whole salmon filet – Costco with no skin
  • 1/3 c soy sauce
  • 1 tsp sesame oil
  • 2 Tab sesame seeds

Directions:

  1. Mix the soy sauce and sesame oil.
  2. Brush on the filet.
  3. Grill (or broil in the oven).
  4. Turn.
  5. Sprinkle with sesame seeds.
  6. Finish cooking – timing depends on the thickness of the fish – do not overcook!! Aim for 145°.

Serves:  8 – 10

Source:  We sometimes just do something to be different.

Crab & Broccoli Braid

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The original recipe was made with chicken.  We wanted to try it with crab –  it worked!  The braiding is not as tricky as it looks.

Ingredients:

  • 1 c crab (about 1 lb )  (we use imitation crab)
  • 2 c fresh broccoli, finely chopped
  • 1 c (4 ounces) shredded cheddar cheese (or your favorite)
  • ½ c red bell pepper, chopped
  • ½ c onion, chopped
  • 2 tsp seasoning salt
  • 2 garlic cloves, minced
  • 1 Tab spicy or Dijon mustard
  • 1/2 cup regular or light mayonnaise
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg, lightly beaten
  • 1/3 c slivered almonds

Instructions:

  1. Preheat oven to 375°.
  2. Combine broccoli, crab, bell pepper, onion, cheese, mayonnaise, minced garlic, mustard and seasoning salt.
  3. Mix well.
  4. Unroll one tube of crescent dough onto an ungreased baking sheet or jelly roll pan.
  5. Repeat with second tube to form a 15-in. x 12-in. rectangle.
  6. The two will overlap a bit. Seal seams to form one large rectangle.
  7. Using a sharp knife, cut horizontal strips approximately 2 ½ inches long, but 11/2 inch apart down each side of the crescent dough.
  8. Spoon filling lengthwise down the center third of dough.
  9. To braid, bring one strip from each side over the filling, meet in center and twist each strip once, then seal ends.
  10. Repeat.
  11. When you get to the end of the braid, tuck ends of loaf to seal.
  12. If desired, brush with egg and sprinkle with slivered almonds.
  13. Bake for 25 minutes or until top is golden brown.

 

Serves:  8

Source:  Balancing Beauty and Bedlam

Taco Bar

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This is a double winner!  Guests plate their own food (not you) and they think you are a wonderful cook because they get exactly what they like!  Start with a plate, lay out the food as you would put it on your taco – tortilla, meat, cheese, sour cream, tomato etc, salsa, lettuce.  End with the napkin and silverware.  You can serve as many or as few toppings (or add your own favorites) as the occasion calls for.  Disclosure:  this is not authentic Mexican food – but it is good.  

Elements of the Taco Bar

Meat

  • ground beef/taco seasoning
  • cooked chicken, shredded, with salsa verde (green chili sauce)
  • shredded pork (carnitas)
  • cod or other flaky white fish

Toppings

  • thinly sliced iceberg lettuce
  • diced tomato
  • diced onion, white and/or red and/or green
  • cilantro
  • guacamole
  • diced avocado
  • diced chilis
  • sliced olives
  • salsa
  • sour cream
  • cheese, cheese and more cheese – jack, cheddar, Mexican Mix etc.
  • jalapenos ( “tamed” pickled jalapenos or slice up the fresh ones.)
  • hot sauce – have a variety
  • cabbage – if you have fish
  • lime wedge – if you have fish

Hard and soft shell tortillas – corn, wheat, whole wheat, etc.  – figure 2-3 per person.

Grilled Salmon Wrapped in Lemon and Bay Leaves

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We did this on a campout.  The string part seemed a little iffy so we just constructed the whole thing on the grill basket.  If the grill basket is too open to hold the lemons and bay leaves, buy a piece of hardware cloth (metal with small squares) and line the basket with that.  

Ingredients:

  • 4 3/4-ounce packages fresh bay leaves, divided
  • 6 to 7 lemons, very thinly sliced into rounds, divided
  • 1 3-pound center-cut salmon fillet with skinCoarse kosher salt
  • Olive oil (for drizzling)

Directions:

  1.  Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on
    surface.
  2. Overlap bay leaves atop strings in rectangle about same size as fish.
  3. Top bay leaves with overlapping rows of lemon slices.
  4. Sprinkle fish skin with coarse salt and freshly ground black pepper.
  5. Place fish, skin side down, on lemon slices.
  6. Sprinkle fish flesh with coarse salt and pepper.
  7. Drizzle with olive oil.
  8. Top with overlapping rows of lemon slices, then bay leaves.
  9. Tightly tie strings, securing lemon slices and bay leaves to fish.
  10. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). (DO AHEAD Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.)
  11. Prepare barbecue (medium-high heat).
  12. Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°.
  13. Holding basket sides together turn fish, about 20 minutes per side.
  14. Transfer fish to platter, with string knots up.
  15. Remove strings, bay leaves, and lemons from top side.
  16. Drizzle with oil.
  17. Serve.

Serves:  8
Source:  Bon Appetit, Published July 2009

Fajitas

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Fajitas, like many old, hand-me-down recipes, has many “true” recipes.  This is not one of them.  Fajitas mixes work just fine – especially when you are in a hurry or doing something for fun.  This recipe is for a large, co-operative group that will help slice and cook.  We like everything on it – salsa, sour cream, guacamole, grated cheese, cilantro, hot sauce.  Messy to eat, but soooo good.

Ingredients:

  • 3 c vegetable oil, divided
  • 8 green bell pepper, sliced
  • 18 medium onions sliced thin
  • 12 small tomatoes – cut in 1/4
  • 6 pound medium shrimp – peeled, no tails
  • 6 lb chicken breast, sliced – or chicken tenders
  • 6 lb beef  – sirloin, sliced 1/4 inch thick by 3 inches long (same size as shrimp/chicken)
  • 1 1/4 c taco seasoning mix
  • water as directed on mix label
  • 9 dz flour tortillas, warmed
  • 6 dz corn tortillas, warmed

Directions:

  1. In a saucepan mix the fajitas seasoning with the water required.
  2. Heat .
  3. Heat half of oil in a large skillet over medium-high heat.
  4. Add  green bell peppers, and onion.
  5. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes.
  6. Remove from the skillet and set aside.
  7. Pour   1/3 of the remaining oil into the skillet, and add the shrimp.
  8. Cook, stirring occasionally, until pink and opaque.
  9. Reduce heat to low, and return 1/3 of the peppers and onion to the skillet.
  10. Stir in 1/3 of taco seasoning and tomato so that everything is evenly coated.
  11. Simmer until  heated.
  12. Repeat with the chicken.
  13. Repeat with the beef.
  14. Serve in warm tortillas and toppings.

Serves:  50

Source:  A lot of margaritas at our favorite Mexican restaurant.

Scallops – More Than You Ever Wanted to Know

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“Before you make those delicious pan-seared scallops, you need to buy the scallops. Unfortunately, that’s not always so simple.

Like shrimp, fresh scallops can be sold under a bewildering array of names — such as “bay” scallops, “sea” scallops and “jumbo” scallops — that don’t necessarily indicate a specific size or weight. And then there’s the mysterious “diver” scallop. What do all these descriptions mean?

Scallops Sizes
Retailers should describe scallop sizes by a range of numbers indicating how many of them there would be in a pound. Designating scallops as “20/30” would mean that it would take between 20 and 30 of them to make up a pound. The smaller the number is, the larger (by weight) the scallops are.

You may also see size designations that look like “U/15” or “U/10.” In these cases, the “U” stands for “under,” indicating that it would take fewer than 10 (or 15) of these to make up a pound. U/10 scallops would be the biggest ones available.

Bay Scallops
Bay scallops are among the smallest of the scallops, corresponding to 70/120 using the numerical scale described above — meaning that there would be between 70 and 120 meats per pound of scallops. Bay scallops are particularly sweet and delicate, but not well suited for pan searing.

Alternate names:
Cape scallops
Nantucket scallops
China scallops
Calico scallops
Queen scallops

Sea Scallops
At the opposite end of the size spectrum, sea scallops are the big boys — in the range of 10/40 per pound or even bigger (U/15 or U/10, for instance). Reaching 1½ to 2 inches in diameter, they can be pan seared much like a filet mignon — with high heat producing a crispy outer crust, while leaving the center tender and medium to medium-rare.

Alternate names:
King scallops
Great scallops
Diver scallops
Alaskan scallops
Jumbo scallops

Diver Scallops
Most scallops are harvested by boats dragging chain nets across the ocean floor. Diver scallops are harvested by divers who jump into the water and collect them by hand. The term “diver” does not itself imply a size, but these divers generally pick the largest scallops they can find, so diver scallops tend to be in the 10/30 range.

Aficionados say diver scallops are more ecological because the divers only pick the bigger, more mature scallops, while leaving the younger ones, which allows the population to replenish; whereas dragging with chains is indiscriminate and sweeps up other shellfish besides just scallops.

Fresh vs. Frozen Scallops
Just because a scallop has never been frozen is no guarantee that it’s been properly handled on its journey from fishing boat to supermarket. Choosing between frozen and fresh depends on what’s available. If you live near the coast and have a reputable seafood purveyor, and plan to use the scallops the same day you buy them, fresh might be best. But a good IQF (individually quick frozen) scallop might be superior to a “fresh” supermarket scallop that’s five days old.
Thaw frozen scallops overnight in the fridge. Don’t use a microwave and don’t thaw them at room temperature. In a pinch, you can defrost frozen scallops by sealing them in a plastic zipper bag and running cold (not warm or hot) water over them.

Wet vs. Dry Packed Scallops
Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you’re paying $15 to $20 (or more) per pound for water.

Also, that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water.
If you want to avoid all that, look for scallops labeled “chemical free” or “dry packed.”

Source:  wwwthespruce, by Danilo Alfaro

Scallops Brochette

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There are scallops and there scallops.  For some great information, check the blog (Margie’s Kitchen – Food is good) for Scallops – More That You Ever Wanted To Know.  We served this with Caribbean Salsa and a Fruit Salsa as an appetizer course.

Ingredients:

  • scallops – use the larger ones (10 – 15/lb)
  • 1/4 c melted butter or olive oil
  • 1 Tab lime juice
  • 1/4 c chopped chives
  • salt and pepper to taste

Directions:

  1. Thread scallops on to 4 skewers.
  2. Combine butter, chives and lime juice.
  3. Brush some on the scallops.
  4. Grill under a pre-heated grill or over a hot charcoal fire for approximately 5 minutes, turning often.
  5. Baste with a little more melted butter while cooking.
  6. Season to taste with salt and pepper.
  7. Serve immediately.

Cooking tip: If bamboo skewers are used, soak them for several hours in cold water beforehand to prevent them from burning

Serves: 4

Source:  Copy-cat from a couple of restaurants

New England Clam Chowder

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“From the daughter of a Newton, Massachusetts gal.”  This is a wild variation on boring old New England chowder – chorizo, red pepper flakes takes it to a new place.  Delish!!

Ingredients:

  • 2 Tab unsalted butter
  • 2 large leeks (white and light green parts) diced and well rinsed
  • 2 medium garlic cloves, grated
  • 2 tsp crushed red pepper flakes
  • Kosher salt
  • 2 (8 oz) bottles clam juice
  • 1 cup cooked chopped clams
  • 2 Tab canola oil
  • 8 oz Spanish chorizo sausages
  • 2 green celery stalks, sliced 1/2 inch thick
  • 4 medium Yukon Gold potatoes cut in 1/4 inch dice
  • 2 bay leaves
  • 3 c heavy cream
  • 2 c half and half cream
  • freshly ground black pepper
  • 2 tsp Tabasco sauce
  • 2 Tab Worcestershire sauce
  • 2 lb littleneck or Manilo clams, scrubbed
  • 4 sprigs fresh dill, stems and all, coarsely chopped

Directions:

  1. Make the soup base:
    1. In a large, heavy bottomed pot milt the butter over medium heat.
    2. Add the leeks, garlic and red pepper flakes.
    3. Season with salt and cook until the leeks are translucent, 5 – 8 minutes.
    4. Add the clam juice and chopped clams.
    5. Bring to a simmer, then remove from the heat and keep warm.
  2. Cook the chorizo and celery:
    1. Heat a large sauce pan over medium heat.
    2. Add 1 Tablespoon oil and the chorizo and cook until crispy, 5 – 8 minutes.
    3. Using a slotted spoon, transfer the chorizo to a paper towel to drain.
    4. Heat the residual fat in the pan, add the celery and saute for 2 – 3 minutes.
    5. Season with salt.
    6. Remove with a slotted spoon.
  3. Meanwhile, cook the potatoes:
    1. In another pot combine the diced potatoes, bay leaves, cream, and half-and-half with 2 teaspoon salt and 1 teaspoon pepper.
    2. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 10 – 12 minutes.
    3. Add the Worcestershire and Tabasco.
    4. Stir to blend.
  4. Cook the clams:
    1. Put a large, heavy-bottomed pot on the stove and add the remaining 1 Tablespoon oil and heat over medium heat.
    2. Add the clams, cover the pot and cook until they pop open, 8 – 10 minutes (discard any that do not open.)
    3. Put the clams in a colander and reserve the cooking liquid.
  5. Finish the  soup:
    1. There is a good chance that there will be grit in the clam cooking liquid.
    2. Strain it through a double layer of cheese cloth or a coffee filter into a bowl and add it to the leek mixture.
    3. Combine with the potato mixture.
    4. Add the clams in their shells, the celery and the dill.
    5. Discard the bay leaves.
    6. Taste for seasoning.
    7. Top with chorizo just before serving.

Serves:  6 – 8

Source:  The Home Cook:  Recipes to Know by Heart, Alex Guarnaschelli

Party Shrimp

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The marinade for this dish makes the shrimp so flavorful, you won’t even need a dipping sauce.
Ingredients:

  • 1 T olive oil
  • 1-1/2 tsp brown sugar
  • 1-1/2 tsp lemon juice
  • 1 garlic clove, thinly sliced
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/4 tsp pepper
  • 1 pound uncooked large shrimp, tails on, peeled and deveined

Directions:

  1. In a large resealable plastic bag, combine the first eight ingredients.
  2. Add shrimp; seal bag and turn to coat.
  3. Refrigerate 2 hours or so.
  4. Drain shrimp, discarding marinade.
  5. Place shrimp on an ungreased baking sheet.
  6. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

To avoid rubbery shrimp (the biggest pitfall with these little guys is overcooking), watch for signs they are done—the flesh will turn pink and firm. They’ll keep cooking for a minute or two outside the oven.

Serves: about 2-1/2 dozen.

Source:  Tase ofHome, Kendra Doss, Colorado Springs, Colorado