Fish and Seafood

This subcategory includes recipes that even Molly Malone would favor for her cartful of cockles and mussels plus those crabs and fishes nobody mentions when they talk about her. From fresh water and salty seas!

Now It’s Summer


Summer has arrived, complete with one 98° day and lots of lovely days after that! Now I’m craving salads for dinner but those salads gotta have pizzazz. I found this salad from Cooking Light magazine a few years ago. The flavors are vibrant, it’s beautiful on the plate, and you get to grill, so it’s kind of the whole package. The dressing is tart, sweet and spicy and really elevates this dish from the usual to the extraordinary. I’ve played with the original recipe a bit here, so you should too (just don’t mess with that dressing!). I’ve been known to throw some chunks of avocado in because, well, they’re delicious. Some cubed jicama might be good in there too! The recipe may look longish but it’s a fairly simple salad to throw together. One more note: this tastes even better when you eat it outside!

Southwestern-Style Shrimp Taco Salad

¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
1 pound medium shrimp, peeled and de-veined
2 ears shucked corn
Cooking spray
4 cups romaine lettuce, chopped
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
One 15 ounce can black beans, rinsed and drained
3 plum tomatoes, chopped or 1½ cups cherry tomatoes, cut in half
2 ounces baked blue corn tortilla chips or regular chips
⅓ cup light sour cream
⅓ cup avocado, peeled and diced
Lime wedges (optional)

Prepare grill to medium-high heat.

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk.

Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.

Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly. Remove shrimp from skewers, and place in a large bowl.

Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss gently to combine.

Divide tortilla chips evenly among 4 shallow bowls; top each serving with shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.

Top each serving with sour cream mixture. Serve with a lime wedge, if desired. Serves 4

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Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Salad | Leave a comment

Gone Fishin’

When was a little girl, my dad would go salmon fishing on a regular basis. He truly loved to fish. While there were many times he came home empty handed, there were plenty occasions where I got to go outside and watch as he scaled and cleaned the fish he had caught. Our downstairs freezer was full to the brim with the bounty of his favorite pastime.salmon

Because we had salmon for dinner at least two or three times a month, it was in no way a treat for me. My mom would usually prepare it the same way—with butter and brown sugar, and the predictable regularity of this entrée left me assuming that salmon was nothing special. I didn’t help that I always seemed to get a bone stuck in my throat!

When I met my husband, I found out that salmon was one of his most favorite foods. When I became interested in cooking I learned that Pacific Northwest salmon held an almost reverent spot in many chef’s hearts. I’ve come to realize that this ubiquitous fish from my past is truly an ingredient that has amazing potential to lift any dish to great heights.

I often cook with salmon these days and I like to try new things. I found this salad adapted from Sunset magazine to be surprisingly hearty and summery at the same time. While it’s definitely impressive and tasty enough to serve to guests, it’s relatively easy to put together. What really makes this dish stand out is the Pistachio Salsa Verde, which provides a nice counterpoint to the flavor of the fish!

 

Salmon and Grains Salad with Pistachio Salsa Verde

1 cup wild rice or wild rice blend
½ cup black quinoa or regular quinoa, rinsed well and drained
1 teaspoon kosher salt, divided
1 cup grapeseed or canola oil, for frying
1½ pounds sockeye salmon fillets, about 1 inch thick, thawed if frozen, pin bones removed
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon pepper
1 quart loosely packed small, tender watercress sprigs
¾ cup radish, sliced paper-thin
½ cup red onion, thinly sliced
¾ cup loosely packed flat-leaf parsley leaves
½ cup loosely packed fresh basil leaves, torn if large
½ cup loosely packed fresh small, tender cilantro sprigs
¼ cup small, tender fresh dill sprigs
Pistachio Salsa Verde (see recipe below)

Prepare grains: Cook wild rice and quinoa separately according to package instructions, adding ½ teaspoon salt to each. Drain grains of any liquid, then pour out each onto separate rimmed baking sheets and let cool.

Heat oil in a small saucepan over medium-high heat until it reaches 350°F on a deep-frying thermometer. Using a slotted spoon, add one-quarter of quinoa; cook until crisp (spoon out a few grains and taste them to test), about 2 minutes. Transfer quinoa to paper towels to drain and repeat to cook remaining quinoa.

Make salad: Preheat broiler with rack about 3-inches from heat. Set salmon on a rimmed baking sheet. Rub all over with oil, salt, and pepper. Broil until medium-rare (cut to test), turning once, 3 to 5 minutes total.

Set aside 5 to 10 minutes (salmon will continue to cook a little).

On a large platter, layer wild rice, half of quinoa, the watercress, radishes, onion, parsley, basil, cilantro, and dill. Gently toss greens and vegetables to loosely mix.

Break salmon into 4-inch pieces, discarding any skin, and add to platter. Sprinkle with remaining quinoa, taking care not to cover salmon. Spoon about ⅔ cup Pistachio Salsa Verde (see recipe below) over salad and serve the rest on the side.

 

Pistachio Salsa Verde

½ teaspoon ground fennel seeds
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon fresh rosemary leaves, chopped
¼ cup chives, chopped
¼ cup flat-leaf parsley, chopped
1 tablespoon sherry vinegar
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1 garlic clove, minced
¼ teaspoon red chile flakes
¾ cup extra-virgin olive oil
¾ cup pistachios, rough chopped

Into a mortar, put fennel seeds, coriander, cumin, and rosemary; grind with pestle. Add mixture to the bowl of a food processor and add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Pulse until well blended. Add pistachios and pulse until nuts are chopped. Add oil in a steady stream until incorporated

Make ahead: Keeps, chilled airtight, up to 3 days.

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Breaking with Tradition

I recently cooked dinner for a party that was part of an auction item. The birthday boy wanted Oysters Rockefeller and he handed me a very unconventional recipe for the Leannedish. I went home, dutifully made the dish as a trial run, and was surprised how good it was. You see, the sauce was basically a bunch of gooey cheese with sautéed onions and spinach. I would normally say that cheese and seafood don’t mix, and they generally don’t. If you’re a purist and want to “experience” the oyster, then this isn’t your recipe. If you want something decadent and very yummy, this is it! I changed the recipe up quite a bit so it’s not quite as much of a cheese overload and I also added the lemon and Tabasco for extra flavor. I made this version for the actual dinner party and it was a big hit. I can hardly wait to make them again.

Rockin’ Oysters Rockefeller
24 fresh, unopened oysters
1 cup beer
1 clove garlic
Seasoned salt to taste
4 black peppercorns
⅓ cup butter
1 shallot, chopped
1 clove garlic, crushed
5 ounces of packaged frozen chopped spinach, thawed and squeezed dry
4 ounces Monterey Jack cheese, shredded
4 ounces Fontina cheese, shredded
¼ cup heavy cream
½ teaspoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon Tabasco
2 teaspoon fresh lemon juice
½ cup panko crumbs

Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425°F (220°C.)

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack and Fontina. Cook until cheese melts, stirring frequently. Stir in the cream, Tabasco and lemon and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake until golden and bubbly, approximately 8 minutes. Serves 8

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Got More Ham?

LeanneWhen I spied a left-over ham bone in the freezer after the holidays, I decided I wanted to try something new.  I found this fideos recipe in Food and Wine magazine and was so impressed — I had to share it with you. I altered the recipe just a bit so that you could use your saved ham bone but you can also make it with the originally called for four ham hocks.  It’s very easy to throw together yet it would be a great dish for entertaining. Be sure not to salt the mushrooms too much, just enough to draw the water out, because the dish can get salty from the ham. The flavor is sophisticated and comforting at the same time.  You can halve the recipe but it reheats in the microwave fairly well so I recommend that you make the whole shebang!

Fideos with Shrimp, Ham and Clams

Ham bone and 1-2 smoked ham hocks or 4 smoked ham hocks
¼ teaspoon saffron threads
12 scallions
1¼ pounds fideos, short thin egg noodles or angel hair pasta, broken into 1-inch lengths
1 pound large shrimp, peeled and deveined
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound oyster mushrooms, trimmed and torn into bite-sized pieces
Salt and freshly ground pepper
8 garlic cloves, thinly sliced
2 large shallots, thinly sliced
1 cup Spanish green olives, pitted and chopped
½ teaspoon crushed red pepper
1 cup dry sherry, such as fino
2 tablespoons fresh lemon juice
3 dozen Manila or littleneck clams, scrubbed
½ cup chopped cilantro

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1½ hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°F. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with a little salt and  pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away. Serves 10

Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Pork | Leave a comment

Food Spell

LeanneI was going through some recipes and came across one of the first I ever cut out and kept.  I wasn’t much into cooking when I was 17 but I knew that my boyfriend (now my husband) loved seafood and I thought that I could make this for him sometime. I invited him over for dinner when my parents were on a vacation and this is what I made.  I set the table nicely, used a big round fishbowl to float flowers in for a centerpiece and had votive candles all over the dining room table. Apparently, the whole thing made a big impression on him, but especially this crab soufflé.  He mentions it to this day.  Never underestimate the power of food…..

Shilshole Bay Soufflé

2 tablespoons breadcrumbs
8 slices white bread
½ pound Dungeness crab meat
½ pound mushrooms, sliced and sautéed
½ cup green onions, sliced
2½ cups whole milk
4 eggs
8 ounces Tillamook medium cheddar
½ teaspoon salt
½ teaspoon dry mustard
Freshly ground pepper

Butter 2-quart soufflé dish and dust with breadcrumbs.  Remove crusts and cube bread.  Combine crab, mushrooms and onions in a bowl.  Alternate bread cubes and crab mixture in several layers, ending with bread cubes.  Combine milk, eggs, cheese, salt, mustard and pepper in a blender.  Purée. Slowly pour mixture over bread cubes.  Refrigerate for at least 4 hours.  Bake in preheated oven at 325°F for 1½ hours until golden and firm.  Soufflé is done when inserted wooden skewer comes out clean.  Makes 6 servings

dungeness_crab

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So Crabby

LeanneMy family would take two week-long camping trips every summer.  Every other summer we would bring our boat, camp on the Oregon Coast and set out crab pots in Waldport Bay.  I remember my Dad bringing back a lot of crabs—at least a couple for everyone, which was usually my four siblings, my mom and dad and one neighbor kid along for the trip.  We’d boil them up in a huge pot set over an open fire and eat them with melted lemon butter.  I still love crab and bought a couple the other day, shelled the meat and used it in the most delicious crab cakes I know of.  I don’t particularly like bread crumbs in my crab cakes and I think it’s ingenious to use puréed white fish as a binder.  In a pinch, egg works well also. This was originally a Food and Wine recipe but I’ve played with it so much that I think it might just be mine now!

Crab Cakes with Chipotle Mayonnaise

Crab Cakes
¼ pound skinless cod fillet, cut into ½-inch pieces
1 jalapeño, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
½ teaspoon cayenne pepper
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup mayonnaise
1 pound lump crabmeat, picked over
1½ cups panko bread crumbs

Chipotle Mayonnaise
¾ cup mayonnaise
1 chipotle chile in adobo, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 tablespoons Canola oil, for frying

In a food processor, puree the fish. Transfer to a large bowl and add the jalapeño, lemon juice, parsley, cilantro, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.  In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover
dungeness_craband refrigerate.  In a large nonstick skillet, heat oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 4 minutes per side. Serve the crab cakes with the chipotle sauce.  Serve with lightly dressed mixed greens. Makes 4 servings

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Ladies Night Out at the Christmas Forest

Last night, Christine Ciancetta, our Italian instructor and I had the opportunity to take part in “Ladies Night Out” at the Providence Christmas Forest. It’s a super fun event to help raise funds for the wonderful pediatric unit at St. Peter Hospital.  We had $5-off-a-class coupons, a drawing for a free class and some wonderful appetizers at our booth.  Here are the recipes as promised.  Christine’s Taralli are absolutely addictive (and would make a great little gift for someone this Christmas) and the Chive-Spiked Smoked Salmon on Chips are way more delicious (and easy) than the sum of its parts!  Enjoy them both during the holidays.

Chive-Spiked Smoked Salmon on Chips

½ pound smoked salmon (lox style), minced
3 tablespoons finely chopped chives
1 small shallot, finely chopped
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
30 think-cut potato chips

In a bowl, combine the smoked salmon, chives, shallot, olive oil, lemon juice and lemon zest. Mound about ½ tablespoon of the salmon mixture on each potato chip and garnish with parsley sprigs. Serves 10

Taralli
Savory Italian Cookie

2 cups unbleached white flour
1 teaspoon salt
1 teaspoon coarsely ground black pepper or crushed fennel seeds
1 teaspoon baking powder
1 cup warm water
1 cup olive oil

Mix all ingredients together to make a soft dough. Roll out a small ball into a rope a bit thicker than a pencil. Shape into circles, twists or loop with ends crossed. Bake on parchment paper or lightly oiled baking sheet at 400°F for about 20 minutes or until taralli are just beginning to turn brown.

Categories: .Bayview School of Cooking!, Appetizer, Fish and Seafood | Leave a comment

Birthday Dinner

My son turned 14 last Friday the 13th and instead of celebrating just on his special day, he sort of celebrated all week.  My kids have gotten it into their heads that one does not celebrate a birthday on one day but throughout the week—might be because I have the same philosophy.  The celebrating includes eating all of your favorite dinners.  On Monday night we had Fettuccine with Smoked Salmon, one of his top 5.  I’ve had this recipe for a long, long time and don’t remember where it came from but it made it into the “Perry Family Cookbook,” a compilation of recipes that my siblings and I put together for my parents’ 50th anniversary. It’s simple enough for a quick weeknight dinner and Bayview often has a sale on smoked salmon on Fridays.

Fettuccine with Smoked Salmon

1 cup kippered smoked salmon
3 tablespoons extra virgin olive oil
1 garlic clove, minced
½ pound fresh snap peas, trimmed
1 cup half and half
1 pound fresh fettuccine
½ cup freshly grated Asiago cheese, plus more for serving
Freshly ground pepper

Heat the olive oil in a large skillet.  Add the garlic and sauté until just beginning to turn golden.  Add the peas and sauté for 30 seconds.  Add the cream and bring to a boil.

In the meantime, cook pasta in a large pot of boiling salted water.  Drain. Toss the  fettuccine with the snap pea mixture, add the smoked salmon and half the  cheese.  Sprinkle the rest of cheese over the top.

Sprinkle additional cheese over individual serving.  Serves 4

Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Pasta | 2 Comments

Clams for 75

 

There is something very satisfying about harvesting your own food and then creating something wonderful with it in the kitchen.  I recently returned from a trip to Fort Flagler (near Port Townsend) with 55 middle school kids and around 20 adults.  We’ve been doing these 3 or 4 day spring trips with my children’s middle school for 8 years now and for six of them, I have been in charge of all of the food planning, with my oldest daughter Caroline helping out with three of them.  On this trip, the kids and a few of the adults went clam digging and hauled in what I estimate to be around 12 pounds of clams.  I prepared them in my usual way but in a huge, industrial-sized pot.  They were fresh as could be and especially fun to eat, knowing that we had brought them in ourselves.  Here’s what I do:

Leanne’s Clams

Sauté in a large pot with a lid:

  • 1 medium shallot in
  • 2 tablespoons canola oil or light olive oil

Add:

  • 1 cup dry white wine (I prefer Sauvignon Blanc)
  • 2 pounds scrubbed clams

Cover with lid and steam until clams have opened.

Add:

  • ¼ cup chopped fresh basil or 2 teaspoons chopped fresh thyme
  • 1/3 cup heavy cream
  • Splash of Pernod (optional)

Stir and serve!

 

Categories: .Bayview School of Cooking!, Appetizer, Entrée, Fish and Seafood | Leave a comment

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