Home Canned Fish Stew

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 2 lbs fresh fish, boned and skinned
• 6 large tomatoes
• 2 garlic cloves
• 2 teaspoons sugar
• 1/2 teaspoon celery salt
• 1 dash cayenne
• 4 cups peeled and cubed potatoes
• 1/2 cup chopped onion
• 1/4 cup chopped pimiento
• 3 slices bacon, crisp cooked, drained and crumbled
• 1 tablespoon lemon juice

Recipe

• 1 cut fish into 1 in pieces. soak 1 hour in a brine solution made of 8 cups water and 1/2 cup salt. drain fish. combine 3 cups water, tomatoes, garlic,sugar,1 teaspoon salt,celery salt,and a dash of cayenne. cover and simmer 20 minutes. add remaning ingredients. bring to a boil, cook just to heat vegetables. add fish. pack into hot jars, leaving 1 inch head space. adjust lids. process in pressure canner, at 10 pounds, pints and quarts 100 minutes.

Mimosa Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (5 ounce) can salmon (in oil)
• 4 hard-boiled eggs
• 2 carrots, boiled
• 3 potatoes, boiled
• 1 onion
• 1 cup mayonnaise

Recipe

• 1 for this salad, it is better to use a deep glass bowl.
• 2 put canned fish on the bottom without any liquid and mash with a fork.
• 3 spread mayonnaise on it.
• 4 then top with finely grated egg whites and again mayonnaise.
• 5 after that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
• 6 the top is decorated with grated yolks.

Spinach And Pear Summer Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 punch fresh spinach leaves
• 2 ripe anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese, crumbled
• 1 red onion, thinly sliced
• 2 lemons, juice of, fresh
• balsamic vinaigrette, to serve

Recipe

• 1 gently wash spinach leaved under cold water.
• 2 drain spinach leaves.
• 3 cut pear in half and remove core and seeds.
• 4 thinly slice pears and sprinkle with lemon juice to avoid turning brown.
• 5 peel and very thinly slice onions.
• 6 crumble feta cheese.
• 7 in a large bowl, place torn spinach leaves.
• 8 arrange thin pear slices and onion ontop of the spinach.
• 9 gently crumble feta cheese over spinach, pears and onion rings.
• 10 finally, toss pine nuts over the entire salad.
• 11 serve with a good quality balsamic vinaigrette.
• 12 delicious with fresh fish, or simply as an entree.

Sauteed Sea Scallops With Shallots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1/3 cup vegetable oil
• 1/2 cup flour, for dusting
• 1/2 teaspoon salt
• fresh ground black pepper
• 1 1/2 lbs sea scallops, sliced crosswise into halves
• 4 large shallots, peeled and finely chopped
• 1/3 cup dry wine
• 3 tablespoons chopped fresh parsley

Recipe

• 1 heat butter and oil in a large skillet.
• 2 season flour with salt and pepper and toss sliced scallops in it.
• 3 drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
• 4 remove scallops to serving platter with slotted spoon.
• 5 sauté shallots in same oil 5-6 minutes.
• 6 do not brown.
• 7 remove shallots and sprinkle them over scallops.
• 8 keep warm.
• 9 pour over excess oil from pan, add wine and stir over high heat until wine is reduced by half.
• 10 pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.

Sauteed Scallops In Pineapple/rum Sauce

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 3
• 1 (6 ounce) can crushed pineapple
• 1 (6 ounce) can pineapple chunks
• 1 cup rum
• 1/3 cup brown sugar
• 2 cups wine
• 1 shallot, minced
• 4 ounces heavy cream
• 1/2 cup butter, cut into chunks
• 4 ounces macadamia nuts, crushed
• 4 ounces panko breadcrumbs (no substitutions)
• 1 egg
• 1 lb sea scallops

Recipe

• 1 chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
• 2 reduce rum and brown sugar. at the same time, reduce wine and shallots by half. then combine both parts and continue to reduce, adding cream. when mixture thickens, whip in chunks of butter. add pineapple. set sauce aside, keeping warm.
• 3 mix panko and nuts together in a bowl.
• 4 lightly beat egg in a bowl with a little added cream.
• 5 rinse scallops and pat dry with paper towels.
• 6 dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
• 7 spoon some sauce on a plate. place cooked scallops on sauce, spoon some sauce over them and serve.
• 8 this recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.

Swashbuckler's Scallops

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1 habanero pepper, seeded and minced (2-4 if you're a pirate)
• 1 (20 ounce) can pineapple chunks, packed in juice,drained
• 1 lb bay scallop
• 1/2 lime, juice of
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon coconut extract
• 1/2 cup captain morgans's spiced rum
• 1 tablespoon cornstarch
• 3 tablespoons water
• hot steamed rice

Recipe

• 1 heat butter in a large skillet and add garlic; cook until fragrant.
• 2 add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
• 3 pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
• 4 add coconut extract and captain morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
• 5 mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
• 6 serve over hot steamed rice.

Sauteed Scallops With Mustard

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 12 big scallops
• 2 tablespoons olive oil
• 6 tablespoons whipping cream
• 6 ounces spinach leaves (or use frozen, squeezed)
• 1 tablespoon good quality mustard (not hot dog mustard)
• 1/2 teaspoon curry powder
• salt and pepper

Recipe

• 1 heat oil in skillet.
• 2 cook scallops 2 minutes on each side.
• 3 remove and keep warm.
• 4 saute spinach 1 minute and season to taste.
• 5 add cream, mustard and curry.
• 6 cook 2 minutes.
• 7 add scallops to warm.
• 8 serve in a soup bowl.

Sauteed Scallops With Garlic And Tomatoes

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1 1/2 lbs scallops
• flour, for dredging
• 3 tablespoons butter
• 3 tablespoons oil
• 3 garlic cloves, minced
• salt
• fresh ground pepper
• 1 large tomato, cut into small chunks
• 1/2 cup fresh parsley, minced
• lemon wedge

Recipe

• 1 cut scallops into halves or quarters depending upon size. dry well with paper towels.
• 2 roll scallops in flour.
• 3 heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
• 4 add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
• 5 add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
• 6 serve with lemon wedges.

Sauteed Onaga With Creamy Curry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs fish fillets, onaga
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons clarified butter
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/4 cup celery, finely chopped
• 1 teaspoon green chili pepper, finely chopped
• 1 teaspoon red chili, finely chopped
• 1 teaspoon fresh gingerroot, finely chopped
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/4 cup fish stock or 1/4 cup clam juice
• 1/2 cup tomato, blanched, peeled, chopped
• 1 cup cream
• 2 tablespoons cilantro, finely chopped
• lemon juice, few drops

Recipe

• 1 to prepare the curry sauce:.
• 2 in a saucepan, sweat garlic and ginger in butter.
• 3 add onion, celery and chili.
• 4 sweat.
• 5 add turmeric, curry powder, coriander and garam masala.
• 6 add clam juice, bring to a simmer.
• 7 add tomatoes.
• 8 reduce to a syrup, then add cream and bring to a boil.
• 9 season to taste, remove from heat when cooked.
• 10 add cilantro and lemon juice to finish.
• 11 set aside.
• 12 to cook the onaga fish:.
• 13 cut into 4 8 ounce pieces.
• 14 season both sides of the fillets with salt and pepper.
• 15 preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
• 16 to finish the plate:.
• 17 preheat 4 dinner plates.
• 18 pour equal amounts of sauce on each plate.
• 19 place the fillet in the center of each plate.
• 20 serve immediately.

Sauteed Shrimp With Garlic And Wine

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 3 garlic cloves, minced
• 1 1/4 lbs large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 cup dry wine
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley

Recipe

• 1 melt the butter in a large nonstick skillet over medium heat.
• 2 add in garlic; stir/saute 2 minutes.
• 3 add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• 4 season with salt and pepper; transfer to a warm serving platter.
• 5 add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• 6 decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• 7 transfer to a serving plate; garnish with parsley sprigs and serve immediately.

Spinach And Mushroom Stir Fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons peanut oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper, cut into 1 inch triangles
• 2 ounces shiitake mushrooms
• 10 ounces fresh spinach, washed, stemmed and coarsely chopped
• 1 teaspoon fish sauce

Recipe

• 1 heat oil in wok or large skillet over high heat. add garlic, ginger, and red pepper flakes; stir fry 30 seconds.
• 2 add bell pepper and mushrooms; stir fry 2 minutes. add spinach and fish sauce; stir fry 2 minutes or until spinach is wilted.

Sauteed Shrimp And Pasta

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3 lbs large shrimp
• 1/2 cup butter
• 2 (2/3 ounce) envelopes italian salad dressing mix
• hot cooked pasta (thin spaghetti)

Recipe

• 1 peel shirmp, if not already peeled, and devein if desired.
• 2 melt butter in a large skillet over medium heat and stir in the dressing mixes.
• 3 add the shrimp and cook stirring constantly for 3-5 min, or until the shrimp turn pink.
• 4 serve over your favorite pasta.

Sauteed Scallops With Parsley And Garlic

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 16 large sea scallops (about 1 1/2 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup chopped fresh flat-leaf parsley
• 2 garlic cloves, minced

Recipe

• 1 sprinkle scallops with salt and pepper.
• 2 heat oil in a large nonstick skillet over medium-high heat.
• 3 add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
• 4 set aside, and keep warm. repeat procedure with remaining 8 scallops.
• 5 wipe pan clean with a paper towel.
• 6 add butter to pan; reduce heat, and cook until butter melts.
• 7 stir in parsley and garlic, and cook 15 seconds. return scallops to pan; toss to coat.

Sauteed Scallops With Chermoula

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 3/4 cup olive oil
• 1/2 cup fresh parsley leaves
• 1/2 cup cilantro leaf
• 1/3 cup fresh lemon juice
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/4 lbs large scallops
• 1/4 teaspoon salt
• fresh ground pepper
• 2 tablespoons olive oil
• parsley sprig

Recipe

• 1 1. for chermoula sauce: process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, 3/4 teaspoon salt and 1/4 teaspoon ground red pepper in a blender until garlic and herbs are finely chopped. taste; adjust seasonings, if necessary.
• 2 2. pat scallops dry. season with the salt and pepper to taste. heat oil in a large nonstick skillet until hot. add the scallops in a single, uncrowded layer. sear over medium-high heat until golden, about 3 minutes. turn, sear the other side, about 2 minutes.
• 3 3. transfer scallops to plates. pour chermoula sauce on and around each serving of scallops. garnish with parsley sprigs.

Minced Fish Salad (koy Pa)

Ruth's Salmon Croquettes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 (14 3/4 ounce) cans red salmon, drained and cleaned (i use bumble bee alaska sockeye red salmon)
• 1 egg, beaten
• 1 onion, grated
• 3/4 cup seasoned bread crumbs
• breadcrumbs (for dredging)
• 1 tablespoon lemon juice
• oil (for frying)

Recipe

• 1 mix salmon, egg, breadcrumbs and lemon juice until well blended.
• 2 form croquettes, dip into the extra bread crumbs
• 3 fry croquettes until golden brown on each side.
• 4 optional: i like to make a dipping sauce with mayonaise, chili garlic sauce and ketchup.

Sauteed Salmon

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets
• 5 tablespoons butter, divided
• salt and pepper
• 1 teaspoon lemon juice
• 1/2 teaspoon dill weed
• 3 teaspoons cream

Recipe

• 1 in 12 inch skillet, heat 3 tbsp butter.
• 2 add filets, skin side down, and saute on low heat for about 10 min turning often.
• 3
• 4 add salt and pepper to taste.
• 5 sprinkle with lemon juice and dill.
• 6 remove to serving plate.
• 7 add 2 tbsp butter, and cream.
• 8 cook and stir 1 minute.
• 9 pour over salmon.
• 10 serve with lemon slices.

Pancetta Wrapped Scallops With Ginger Citrus Butter

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup fresh orange juice
• 1/2 cup wine
• 1/3 cup fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 medium shallots, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup butter, cut into 6 pieces
• salt and pepper
• 8 thin slices pancetta
• 16 large diver scallops (about 1 lb.)
• 3 tablespoons olive oil

Recipe

• 1 make the sauce: bring orange juice, wine, lime juice, vinegar, shallots, and ginger to a boil in a large nonreactive skillet. cook until reduced to about 1/2 cup. reduce heat to low and whixk in butter, one piece at a time, until the sauce is creamy. season to taste with salt and pepper. keep sauce warm. be carefull not to keep to hot in order to avoid separation.
• 2 make scallops: separate pancetta slices and cut each in half. wrap each scallop with a slice of pancetta; it should go around the scallop almost twice. secure with a toothpick. heat 1 tablespoon oil in a heavy skillet over medium-high heat. brown scallops in batches if necessary. about 3 minutes per side. be careful not to overcook them. add more oil to pan as needed for subsequent batches. transfer scallops to a platter as they are done. season lightly with salt and pepper. drizzle sauce over scallops before serving.

Slow-roasted Halibut With Asparagus And Salsa Genovese

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/3 cup extra virgin olive oil, divided
• 12 halibut fillets, about 6 ounces each, skinned
• sea salt, preferably gray salt
• black pepper, freshly ground
• 10 tablespoons dry wine
• 5 tablespoons unsalted butter
• 3 tablespoons salsa, mixed with
• 1 tablespoon extra virgin olive oil (recipe to follow)
• 1 lb green olives, pitted
• 1/4 cup pine nuts, toasted
• 1/4 cup flat-leaf italian parsley, fresh, chopped
• 1/4 cup basil leaves, fresh, chopped
• 2 teaspoons thyme leaves, fresh, chopped (optional)
• 1 teaspoon lemon zest, grated
• 1 tablespoon capers, minced, rinsed before mincing
• 2 small garlic cloves, minced
• 3/4 cup extra virgin olive oil

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 put 1 1/2 tablespoons of the olive oil in a shallow baking dish. place the fish fillets in the baking dish and turn to coat them with the oil. season with salt and pepper, to taste. spoon the wine around the fish. bake until the fish just flakes, about 20 minutes.
• 3 wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. service at once.
• 4 salsa genovese;.
• 5 add all the remainingingredients (starting at "recipe follows") except for the olive oil and pluse until nearly pureed. with the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. taste and adjust the seasoning.
• 6 refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. the flavors will stay lively for 2 to 3 days.
• 7 michael's notes: choose an olive that is not too heavily brined, such as picholines or lucques from france.

Greek Braised Squid

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• olive oil, for frying
• 2 onions, sliced into rings
• 3 celery ribs, thickly sliced diagonally
• 2 fennel bulbs, coarsely sliced
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed, toasted and ground
• 1/2 teaspoon coriander seed, toasted and ground
• 2 red chilies, chopped
• 1 (14 ounce) can tomatoes
• 1 cup red wine
• 4 cups fish stock
• 2 oranges, juice and zest of
• 6 squid, cleaned, thick-cut into 1in squares
• 2 tablespoons cilantro, coarsely chopped
• ciabatta, to serve

Recipe

• 1 preheat the oven to 275°f
• 2 heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. stir in the ground spices, chili to taste and the tomatoes.
• 3 add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
• 4 cover and bake for about 2 hours until tender. stir through some of the chopped cilantro.
• 5 serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.

Sauteed Shrimp In Latin Citrus Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon vegetable oil
• 1 lb shrimp, tails on, cleaned and deveined
• 1 1/2 teaspoons garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped

Recipe

• 1 combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large ziploc bag and let sit out at room temperature while you prep the sauce. squeeze limes into a glass measuring cup and add orange juice and honey. blend with whisk.
• 2 heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. add shrimp and cook for 3-5 minutes or until done. remove from pan; keep warm.
• 3 add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. remove pan from heat; stir cilantro and mint into sauce. pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.

Sauteed Shrimp And Arborio Risotto Stella Artois Asparagus Tips

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups arborio risotto rice
• 2 small shallots, peeled
• 1 red bell pepper, finely sliced
• 6 green asparagus, jumbo sized
• 4 1/2 cups vegetable stock
• 2 tablespoons olive oil
• 1 cup dry wine
• 1 ounce stella artois beer
• 1 cup olive oil
• 1/2 cup parmesan cheese
• salt
• pepper

Recipe

• 1 slice the shallots thinly then saute in a little of the olive oil slowly. add the wine and then add the rice while stirring with a spatula. let the wine evaporate.
• 2 add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so. stir frequently.
• 3 cut the asparagus fine. [save the tips to a nice size. you are going to garnish the recipe with cooked tips] add it and the red pepper to the risotto. cook for several minutes. asparagus should be tender but not soft. then add the cheese and the stella artois.
• 4 salt and pepper to taste.
• 5 cook the shrimp in a nonstick pan in olive oil. saute on both sides. when cooked place on a small wooden skewer.
• 6 serve the shrimp beside the risotto.
• 7 garnish with asparagus tips.

Stream Skillet Salmon With Mirin - Longmeadow Farm

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon rice vinegar (or mirin)
• 3/4 tablespoon soy sauce
• 1 teaspoon brown sugar (or splenda brown)
• 1/4 teaspoon tabasco sauce
• 1/2 teaspoon olive oil
• 2 salmon steaks (about 3/4 inch thick)
• 1 tablespoon lemon juice (fresh if you have)
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh parsley
• 1/8 teaspoon fresh ground pepper
• 1/4 teaspoon dried mustard powder
• 1/4 teaspoon tabasco sauce (optional)
• 1 teaspoon sesame seeds
• 2 tablespoons olive oil (extra virgin)

Recipe

• 1 combine all ingredients of marinade in a ziploc bag. add salmon steaks, seal bag, and put in refrigerator for at least 1 hour.
• 2 make the dressing, whisk together all ingredients adding olive oil in a stream at end and whisk throughly.
• 3 heat large non stick skillet until hot, hot, hot.
• 4 remove steaks from bag, throw away bag.
• 5 arrange steaks in skillet and now cook over medium to high heat for approximately 2 minutes.
• 6 turn over when salmon has browned nicely and turn over and cook for 2 minutes more.
• 7 serve the salmon steaks on a warmed plate with the juicy lemon dressing.

Moreton Bay Bugs

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 3
• 3 green moreton bay bugs (raw)
• 2 birds eye chiles
• 2 garlic cloves
• 1/2 cup butter
• salt
• pepper
• lime juice
• lime zest
• 1/4 cup parsley

Recipe

• 1 cut bugs in half lenthwise and clean out the 'yuck'.
• 2 rinse well under running water, ensuring meat stays in shell.
• 3 drain well and place on platter meat side up.
• 4 season to taste with freshly cracked salt and pepper.
• 5 melt butter being careful not to burn.
• 6 put the zest of one lime into the melted butter, squeeze half the lime over the bugs, half into the butter.
• 7 add garlic and finely diced chillis to the melted butter, heat gently to combine flavours.
• 8 spoon butter mixture evenly over bugs reserving 1/4 of the mixture to spoon over just before serving.
• 9 broil under griller for 15 minutes or until bugs are opaque. cooking time will vary with your oven.
• 10 spoon reserved butter mixture over hot bugs to serve, and sprinkle with finely chopped fresh parsley.
• 11 serve with toasted turkish bread and extra melted butter for dipping.
• 12 wouldn't hurt to have the chardonnay on ice, either.

Lamb Hocks With Chilli Caramel Sauce

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 lamb hocks (a little on the fatty side won’t hurt, bugger the cholesterol)
• 2 liters chicken stock
• 2 tablespoons hoisin sauce
• 1 tablespoon powdered ginger
• 1 cup palm sugar
• 1/2 cup water
• 8 green chilies
• 4 large red chilies, seeded and juilienned
• 2 tablespoons julienned ginger
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 4 cups vegetable oil

Recipe

• 1 combine chicken stock, hoi sinh sauce and powdered ginger.
• 2 bring to boil for 1minute.
• 3 simmer the lamb hocks gently in the stock mixture for 3 to 4 hours.
• 4 remove the hocks from the stock and drain well.
• 5 refrigerate (overnight preferrably).
• 6 flake the meat away from the bone prior to final step (it should fall away easily).
• 7 for the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
• 8 add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
• 9 add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
• 10 keep warm.
• 11 heat the oil in a deep pot or wok to very hot and deep-fry the lamb meat until golden brown.
• 12 remove and drain on paper towel.
• 13 serve by placing the lamb in the middle of a plate and pour over the warm chilli caramel sauce.
• 14 garnish steamed whole baby bok choy.

Pesce Lupo Al Forno (baked Sea Bass With Sage)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 1 (1 1/2 lb) sea bass (gut and scales removed)
• 5 sprigs sage (about 8-10 inches long)
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 tablespoons coarse breadcrumbs (see note)
• 1/2 lemon
• salt and pepper

Recipe

• 1 preheat oven (425°f, 220°c).
• 2 in a suited oven proved dish melt 1 tablespoon butter in the olive oil.
• 3 cut the lemon into slices.
• 4 clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
• 5 coat the fin tail completely with salt. this looks pretty and will avoid the fin tail from burning while baking.
• 6 turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. slightly salt and pepper the upper side.
• 7 put fish in the oven for 10 minutes.
• 8 take fish out of the oven and turn it over. arrange the four remaining sage sprigs around and under the fish. add the lemon slices, but put them more on the border of the dish.
• 9 now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
• 10 arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
• 11 fish is done, when dorsal fin can be removed easily.
• 12 serve very hot with the butter still sizzling.
• 13 note on bread crumbs: i make them on my own, because for this dish they should be coarse. take dried bread and cut it into very thin slices. then break it into larger bread crumbs.
• 14 note on the oven proved dish: i use an oven proved serving platter for this recipe. so i can serve it right out of the oven. an oven proved pan gives it a more rustic view.

Sauteed Shrimp With Lemon And Garlic

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lemons
• 2 lbs large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 cup olive oil, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

Recipe

• 1 peel, devein and rinse shrimp.
• 2 set aside.
• 3 grate the zest of both lemons, then juice both lemons.
• 4 keep zest and juice separate.
• 5 in a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• 6 toss well to coat evenly and season with the salt and pepper.
• 7 heat remaining oil in a large saute pan over medium heat.
• 8 saute shrimp in single layer for about 1 minute on each side until cooked through.
• 9 (you may have to work in batches).
• 10 after all shrimp is cooked and removed from pan, deglaze pan with 3 t of lemon juice, stirring up any browned bits.
• 11 pour sauce over shrimp and serve.

Pumpkin Mac & Cheese With Lobster

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 tablespoon flour
• 4 tablespoons margarine
• 1 tablespoon minced shallot
• 12 ounces evaporated milk
• 8 ounces shredded cheddar cheese
• 8 ounces mascarpone cheese
• 2 ounces parmesan cheese
• 8 ounces canned pumpkin
• 16 ounces chopped lobster tails
• 12 ounces green peas
• 12 ounces cooked shell pasta
• 1/2 cup panko breadcrumbs
• salt
• pepper
• garlic powder
• paprika
• nutmeg
• 1 teaspoon lemon zest
• hot sauce

Recipe

• 1 melt 2 tablespoons margarine add minced shallots and saute until tender. add 1 tablespoon flour and stir until combined and flour to create a roux. slowly stir in 12 oz. warm evaporated milk until well combined and roux is worked inches add 8 oz shredded cheddar and 8 oz marscapone cheese until smooth and creamy. add 8 oz canned pumpkin and season with kosher salt, pepper, garlic powder, paprika, nutmeg, lemon zest and italian seasoning 2 dashes tiger sauce to taste. mix in 2 chopped lobster tails, 12 oz green peas and 12 oz cooked shell pasta until heated through. pour into a casserole dish and top with mixture of panko crumbs, margarine and parmesan cheese. bake at 375f for 40 minutes or until topping is brown and crispy. garnish with fresh parsley and serve with fresh bread or dinner rolls.

Mimi's Smoked Salmon Chowder

Total Time: 1 hr 40 mins Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 6 cups low sodium chicken broth or 6 cups low sodium vegetable broth
• 1 lb potato, peeled and cubed
• 1 teaspoon dried dill weed
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 8 ounces smoked salmon, cut into 1/2 inch pieces
• 1/4 cup wine
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 1/4 teaspoon hot sauce (tabasco)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup half-and-half

Recipe

• 1 in a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery.
• 2 cook 8 to 10 minutes, or until the onions are transparent.
• 3 sprinkle flour over the mixture and stir well to make a dry roux.
• 4 gradually add the chicken broth and stir until slightly thickened.
• 5 stir in the potatoes, dill, tarragon, thyme, and paprika.
• 6 reduce heat to medium, cover, and simmer for 15 minutes.
• 7 stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper.
• 8 simmer over low heat, uncovered for 10 minutes.
• 9 mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally.
• 10 do not let the chowder boil after adding the half-and-half.
• 11 serve immediately and nice and hot!

Rice And Tuna Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 cups rice, cooked
• 1 tablespoon onion, diced fine
• 2 tablespoons butter
• 1 egg, slightly beaten
• 1/4 teaspoon marjoram, dried
• 9 1/4 ounces canned tuna, drained
• 1 cup swiss cheese, shredded
• 3 eggs, beaten
• 1 cup milk
• 1/4 teaspoon dried marjoram
• 1 tablespoon onion, diced fine
• salt and pepper
• pimiento

Recipe

• 1 beat together eggs, onion, butter and marjoram add to rice and mix well.
• 2 press onto bottom and sides of lightly buttered 10 inch pie plate.
• 3 spread tuna evenly over rice shell.
• 4 combine remaining ingredients, cheese, eggs, milk, marjoram, onion, salt and pepper, pour over tuna.
• 5 bake 350 degree oven for 50-55 minutes.
• 6 garnish with pimentos if desired.

Spinach And Oyster Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 tablespoons butter
• 2 tablespoons flour
• 1 1/3 cups milk
• 1/2 cup parmesan cheese (out of a can is fine)
• 10 ounces frozen spinach, thawed and squeezed dry
• 1 pint oyster, drained
• 1/2 cup butter cracker crumb

Recipe

• 1 in a saucepan, melt 2 tablespoons butter. stir in the flour until smooth and gradually add the milk.
• 2 bring to a boil and cook until thickened. reduce the heat and stir in the cheese until smooth.
• 3 add the spinach and oysters. pour into a buttered shallow1 quart baking dish or a 9" glass pie plate.
• 4 melt the remaining 2 tablespoons of butter and mix with the cracker crumbs. sprinkle over the top of the casserole.
• 5 bake, uncovered at 375 degrees for 15-30 min or until the top is brown.

Swedish Creamy Dill Prawn Toasts With Caviar - Skagenrora

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 kg whole cooked prawns
• 250 ml sour cream
• 250 ml mayonnaise
• 2 tablespoons chopped dill, plus 8 fronds to garnish
• 2 tablespoons chopped chives
• squeeze lemon juice
• black pepper
• 25 -50 g butter
• 8 slices rye bread, halved
• 1 teaspoon red caviar (or red lumpfish roe)

Recipe

• 1 carefully remove the shells and heads from the prawns. put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. season with salt and pepper, then stir in the prawns. add more lemon juice if needed.
• 2 melt the butter in a large frying pan. working in batches, add the rye bread and fry until golden brown on both sides.
• 3 serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.

Ruth Reichl Shrimp Curry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 onion, chopped
• 2 garlic cloves, smashed
• 1/4 cup butter
• 4 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon flour
• 1/2 cup heavy cream
• 1 cup coconut milk, stirred well
• 2 cups chicken broth
• 2 teaspoons freshly grated lime zest
• 2 lbs large shrimp, peel and deveined
• 2 tablespoons fresh lime juice
• salt and pepper
• cooked rice and mango chutney
• raisins, salted roasted peanuts, chopped candied ginger

Recipe

• 1 cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. add the spices and flour and cook, stirring constantly, for 1 minute. whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. stire in the lime juice, and add salt and pepper to taste.
• 2 ladle the curried shrimp over rice and top with garnishes as desired. serve the mango chutney on the side.

Octopus With Raspberry Vinaigrette

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 kg baby octopus
• 2 garlic cloves, crushed
• 80 ml raspberry vinegar (1/3 cup)
• 80 ml olive oil (1/3 cup)
• 1/4 cup fresh oregano, finely chopped

Recipe

• 1 remove and discard heads and beaks from octopus.
• 2 combine octopus with remaining ingredients in large bowl, cover and refrigerate at least 20 minutes.
• 3 drain octopus over small bowl, reserve marinade.
• 4 cook octopus, uncovered, on heated oiled bbq, brushing occasionally with reserved marinade, until browned lightly and tender.

Sauteed Red Snapper With Ginger-lime Butter

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons butter, softened
• 1 tablespoon of chopped fresh cilantro
• 1 teaspoon of minced seeded jalapeno pepper
• 1/2 teaspoon of grated lime rind
• 1/4 teaspoon of bottled fresh ginger
• 3/4 teaspoon salt, divided
• 4 red snapper fillets
• 1/4 teaspoon black pepper
• 1 teaspoon cooking oil or 1 teaspoon cooking spray
• lime wedge

Recipe

• 1 combine first 5 ingredients in a bowl. stir in 1/4 teaspoon salt. cover and chill.
• 2 heat a large nonstick skillet over medium-high heat.
• 3 sprinkle both sides of fish with remaining salt and pepper.
• 4 coat pan with oil.
• 5 add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
• 6 place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
• 7 serve with lime wedges if desired.

Sauteed Shrimp

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 3
• 1 lb shrimp, shelled and deveined (uncooked)
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon soy sauce (lite)
• 2 tablespoons parsley, chopped
• 1/4 teaspoon paprika

Recipe

• 1 in a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. add shrimp and toss to coat. refrigerate 1 hour.
• 2 in a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
• 3 serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
• 4 time does not include refrigeration time.

Spinach And Lump Crabmeat Au Gratin

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (16 ounce) bag frozen chopped spinach
• 1/2 cup butter
• 1 lb lump crabmeat
• 1 tablespoon all-purpose flour
• 4 ounces monterey jack cheese, cubed
• 4 ounces philadelphia cream cheese, cubed
• 3/4 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cayenne pepper
• 3/4 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 microwave spinach according to package directions.
• 3 drain liquid and set aside.
• 4 melt butter in medium skillet.
• 5 add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
• 6 remove crab meat, leaving liquid in skillet.
• 7 in same skillet, stir in flour and cook on low heat until well blended.
• 8 add monterey jack cheese and cream cheese, stirring on low heat until completely melted.
• 9 add half and half and seasonings, stirring continuously on medium heat until mixture begins to boil.
• 10 remove from heat immediately.
• 11 add spinach and crab meat and carefully fold into sauce.
• 12 pour into a 9x9 shallow casserole dish or 6 individual ramekins.
• 13 sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

Sauteed Sole Or Flounder

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 tablespoons grapeseed oil
• 1 1/2-2 lbs sole or 1 1/2-2 lbs flounder fillets
• buttermilk
• all-purpose flour
• lemon wedge

Recipe

• 1 heat butter and oil in a large skillet until hot.
• 2 dip the fish first in buttermilk, then in the flour, shaking to remove excess flour.
• 3 sauté fish for 2-3 minutes per side, depending on thickness of fish.
• 4 remove fish from the pan, drain on paper toweling or a paper bag.
• 5 serve with lemon wedges.
• 6 variations:.
• 7 with browned butter and almonds: after the fish is cooked through, place on a hot serving dish and keep warm. clean out the pan and add about 3 tbsp butter. cook the butter over medium heat until it is lightly browned, adding 2 tbsp slivered almonds just as the color of the butter is turning. pour the browned butter and almonds over the fish.
• 8 with herbs and butter: follow directions above, but adding chopped chives and parsley (or chopped sweet marjoram or chirvil) to the butter. sauté the herbs with the butter for 30 seconds. pour the herb butter over the fish before serving.

Lavender Marinade For Chicken Or Fish

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• Servings: 4
• 6 stalks fresh lavender blossoms
• 2 teaspoons orange zest, finely grated
• 2 garlic cloves, crushed
• 2 teaspoons honey
• flaked sea salt
• 30 ml olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh marjoram, chopped

Recipe

• 1 strip all flowers from the stems. place in a bowl and add the orange zest, garlic, honey and salt, to taste. combine well. add the olive oil and herbs and mix.
• 2 spread mixture over chosen meat. if the fish or chicken is very thick, make regular slashes and massage marinade into these. leave to marinate for minimum of 20 minutes before grilling (broiling) or baking, as desired.

Sauteed Shrimp With Buffalo Cream Sauce

Total Time: 7 mins Preparation Time: 1 min Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deviened
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/4 cup frank's red hot sauce
• 2 tablespoons chicken stock
• 2 tablespoons heavy cream

Recipe

• 1 heat olive oil in large skillet over medium heat.
• 2 season shrimp with salt, pepper, and garlic powder. add to pan.
• 3 saute for 5 minutes or until the shrimp turn pink.
• 4 add hot sauce and chicken stock, cook 1 minute.
• 5 remove from heat and add heavy cream.
• 6 serve immediately and enjoy!

Sauteed Sea Scallops With Caramelized Peaches

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 24 sea scallops
• salt and pepper (to season)
• 2 tablespoons olive oil
• 1 teaspoon chopped garlic (fresh)
• 1 tablespoon chopped shallot
• 2 peaches (peeled and chopped)
• 1 teaspoon sugar
• 1 whole lemon

Recipe

• 1 place oil in sautee pan and heat until light smoke.
• 2 lightly season scallops w/salt and pepper.
• 3 carefully add scallops to pan (do not crowd).
• 4 lightly brown and turn scallops.
• 5 add shallots garlic and peaches.
• 6 shake and flip in pan to mix.
• 7 add sugar and keep moving for 2 (two) minutes.
• 8 place on plate.
• 9 put peaches on top.
• 10 squeeze fresh lemon just before serving.
• 11 goes great with jasmine or basmati rice steamed.

Sauteed Shrimp With Long Beans

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 3
• 1 lb medium shrimp (shelled and deveined)
• 1 lb long beans (cut into 2 inch lengths) or 1 lb green beans
• 2 medium onions (cut into thin slivers)
• 3 scallions (cut into thin slices)
• 3 garlic cloves (minced)
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 4 tablespoons cooking oil

Recipe

• 1 in a bowl, combine the shelled and deveined shrimp with 1 tablespoon fish sauce, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper. marinate for 30 minutes.
• 2 when ready to cook, heat 2 tablespoons of cooking oil in a large skillet or wok.
• 3 add the remaining garlic and sauté for about 10 to 15 seconds on high heat. (be sure not to burn!).
• 4 add the marinated shrimp to the skillet and stir fry for 1 minute or until shrimp turn pink.
• 5 transfer the cooked shrimp to a plate and set aside.
• 6 in the same skillet, bring 2 tablespoons of the cooking oil to medium-hot. add the onion and stir fry for 30 seconds.
• 7 add the long beans and stir fry with the onion for 1 minute.
• 8 stir in 1 tablespoon of fish sauce, 1/2 teaspoon sugar, 1/4 cup of water, and cook over medium heat for about 3-4 minutes.
• 9 return the shrimp to the skillet and mix well with the long beans.
• 10 transfer to a platter, sprinkle with some black pepper, and serve.

Sauteed Scallops With Mushrooms

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 large sea scallops
• 4 tablespoons virgin olive oil
• 4 shallots, sliced thin
• 1/2 lb mixed mushrooms, choose your favorites
• 4 tablespoons balsamic vinegar

Recipe

• 1 season scallops with salt and pepper. set aside.
• 2 in a non-stick pan, heat 2 tablespoons olive oil until smoking.
• 3 place scallops in pan and do not move them.
• 4 cook until crisp and golden brown, 5 or 6 minutes.
• 5 in a 12-14 inch saute pan, heat remaining oil until smoking.
• 6 add shallots and saute until soft, about 3-4 minutes.
• 7 add mushrooms and toss 3-4 minutes, until softened.
• 8 add vinegar and toss, adding salt and pepper to taste.
• 9 serve 3 scallops per person.

'seabolt's Smoked Salmon Pate'

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/4 lb cream cheese
• 1/4 lb smoked salmon
• 1 tablespoon lemon juice
• 1/2 tablespoon minced dried onion
• 1/2 tablespoon dried parsley
• 1/4 teaspoon garlic powder
• mayonnaise or lemon juice, for thinning (optional)

Recipe

• 1 mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
• 2 enjoy.

Sauteed Shrimp With Ancho Chiles And Garlic

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 3/4 cup olive oil
• 25 garlic cloves, peeled and thinly sliced
• 1 3/4 lbs shrimp, fresh, medium, and peeled
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3 large ancho chilies, wiped clean, stemmed, seeded, and finely julienned
• 1 cup fish stock or 1 cup clam juice
• 3 limes, large, fresh and juiced
• 1 bunch italian parsley, chopped
• hot rice

Recipe

• 1 heat olive oil in large skillet over medium low heat. cook the garlic slices until tender but not brown. transfer with slotted spoon to paper towels and reserve.
• 2 turn the heat under the skillet to high. toss the shrimp with the salt and pepper. when the oil is nearly smoking, add the shrimp. saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until shrimp are slightly under cooked. remove from the heat. with a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet.
• 3 return skillet to burner, and reduce heat to medium. add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles. stir in fish stock/clam juice, along with the shrimp and any juice that has collected on the platter. add the lime juice and parsley, bring to a boil, and remove from heat.
• 4 serve immediately over rice.

Oeufs Quebecois (eggs Quebec)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 egg yolks, largest size
• 1 tablespoon lemon juice (can use up to 2 tablespoons, to taste)
• 4 1/2 ounces butter
• 1/8 th teaspoon salt (or to taste)
• 9 ounces spinach, young leaves (250 g)
• 1 tablespoon butter (or more, if needed)
• 6 eggs, large (use very fresh eggs as they poach best)
• 3 muffins, english (the flat muffin)
• 5 1/2 ounces salmon, cold-smoked (160 g)

Recipe

• 1 the hollandaise sauce: beat the egg yolks and lemon juice lightly and add salt. you can add a pinch of pepper too.
• 2 melt the 4 1/2 ounces butter until it just starts to foam. keep whisking the egg yolks and pour in the hot butter in a thin, steady stream. whisk or beat all the time, until you have a thick, smooth sauce. keep warm in a bowl over hot water, but the bottom of the bowl should not touch the water.
• 3 melt the butter in a pot, then add the spinach and cook until completely wilted. put in a sieve over a bowl, and press out all the liquid when cool enough. keep warm. (or make ahead, cover and put in fridge. reheat when needed).
• 4 poach the eggs carefully and lightly until the whites are just cooked -- especially if you are going to keep them in cold water and reheat them again. it's easy to overcook such eggs. if serving soon, drain on kitchen paper and keep warm,.
• 5 halve the english muffins and toast.
• 6 butter the hot muffins, put some warmed spinach on each muffin half and put the same amount of nicely folded salmon on each. put a hot poached egg on top of the salmon, then pour some hollandaise over each helping, and serve.

Lamb Fried Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons oil, divided
• 1 egg, beaten
• 1 cup onion, chopped
• 1 red pepper, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon red curry paste
• 1 lb boneless lamb, cut into small pieces
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 4 cups cooked rice, cooled
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped

Recipe

• 1 in a large skillet or wok, heat one tablespoon of oil over a medium high heat. add egg and cook until barely set. scramble into small pieces and set aside.
• 2 add remaining oil, onion, red pepper, garlic and red curry. stir-fry until onion is translucent and curry dissolved.
• 3 add lamb, fish sauce and sugar. stir-fry until lamb is no longer pink. if using leftover lamb, stir fry until hot & sugar dissolved.
• 4 add jasmine rice and reserved egg to skillet. toss lightly to combine and stir-fry until rice is heated through. mix in cilantro or basil, and serve.

Spinach And Leek Topped Tilapia

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 fillets, tilapia (frozen,crispy breaded fillets, with lemon pepper seasoning)
• 1 teaspoon olive oil
• 1 leek, part only, thinly sliced lenghtwise
• 1 pinch salt
• 1 pinch pepper
• 1 garlic clove, minced
• 4 nuggets frozen spinach, thawed, prepared according to package instructions and well drained
• 1 orange, juice and zest, separated
• 1/4 cup mayonnaise
• 2 teaspoons whole grain dijon prepared mustard

Recipe

• 1 preheat oven to 425°f.
• 2 place frozen fish on a baking sheet and bake for 20 minutes or until golden brown.
• 3 meanwhile, heat oil in a medium skillet on medium-high heat; add leek and sauté until almost transparent. season with salt and pepper.
• 4 add garlic and spinach and cook about 5 minutes. remove from heat and add orange juice.
• 5 in a small bowl, mix together mayonnaise and mustard.
• 6 place the fish on 4 plates and divide the leek and spinach over them. top with mayonnaise and mustard sauce and garnish with the orange zest.

Sauteed Salmon With Pear-pepper Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small ripe pear
• 1/2 red bell pepper
• 1 small jalapeno pepper, seeded and chopped
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• salt & freshly ground black pepper
• olive oil flavored cooking spray
• 3/4 lb salmon fillet

Recipe

• 1 core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; add pieces to the bowl.
• 2 seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
• 3 add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
• 4 toss well and set aside.
• 5 heat a nonstick skillet on medium-high heat and spray with olive oil.
• 6 add the salmon fillet.
• 7 for a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
• 8 season cooked sides with salt and pepper.
• 9 transfer salmon to dinner plates; top with salsa.

Sauteed Snapper With Plum Tomatoes And Spinach

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon olive oil, divided
• 4 (6 ounce) red snapper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups diced plum tomatoes (about 6 tomatoes)
• 2 teaspoons bottled minced garlic
• 1/4 cup dry wine
• 3 cups baby spinach leaves

Recipe

• 1 heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. sprinkle fish evenly with salt and pepper. add fish to pan; cook 2 minutes on each side. remove fish from pan.
• 2 heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. add tomato and garlic; sauté 1 minute. stir in wine; simmer 2 minutes. add spinach to pan; cook for 1 minute or just until spinach wilts. return fish to pan. spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

Sauteed Scallops With Cherry Tomatoes, Green Onions, And Parsley

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large scallops, side muscles removed
• coarse kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 4 large green onions, chopped, and green parts separated
• 12 ounces container cherry tomatoes
• 4 tablespoons coarsely chopped fresh italian parsley, divided
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon mild paprika

Recipe

• 1 rinse and drain scallops; pat dry with paper towels.
• 2 sprinkle with kosher salt and pepper.
• 3 heat 2 tablespoons olive oil in large skillet over medium-high heat.
• 4 add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
• 5 transfer scallops to plate; cover.
• 6 add 1 tablespoon olive oil to same skillet; add parts of green onions and saute until almost tender, about 1 minute.
• 7 add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.
• 8 stir in 3 tablespoons parsley, lemon juice, and paprika.
• 9 return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
• 10 season with salt and pepper.
• 11 transfer scallop mixture to platter.
• 12 drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
• 13 4 servings.
• 14 that's it.

Sauteed Shrimp With Chilled Gazpacho & Radish Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 12 shrimp, peeled & deveined
• 1 red pepper
• 1 yellow pepper
• 3 vine-ripened tomatoes
• 1/2 cucumber
• 1/4 red onion
• 2 cups tomato juice
• 1/4 cup wine vinegar
• 1 lemon, juice of
• 2 tablespoons worcestershire sauce
• 2 dashes tabasco sauce
• 1/4 cup daikon radishes or 1/4 cup alfalfa sprout, chopped
• 1/4 cup radish, julienne
• 1/8 cup shiitake mushroom, julienne
• 1/4 cup snow peas, julienne
• 1 teaspoon basil
• 2 tablespoons rice wine vinegar
• 1 dash olive oil
• 1 teaspoon fresh ginger, finely chopped
• season with salt & pepper

Recipe

• 1 gazpacho: mix peppers, tomatoes, cucumber, red onion, tomatoes juice, wine vinegar, lemon juice, worcestershire and tabasco in a food processor; pulse until smooth.
• 2 season with salt, pepper and chill.
• 3 radish salad: mix the following ingredients just before serving: the daikon, baby radish, shiitakes, snow peas, basil and rice wine vinegar.
• 4 season with salt and pepper.
• 5 shrimp: sauté the shrimp and fresh ginger in olive oil over medium to high heat for approx 3 to 4 minutes.
• 6 season with salt and pepper.
• 7 presentation: fill the martini glass half way with cold gazpacho.
• 8 place approximately 3 tbsp of radish salad in the center of the glass.
• 9 then place three sautéed shrimp over the rim of the glass.
• 10 garnish with chervil.

Moreton Bay Bugs With Oregano

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 7/8 kg moreton bay bugs, uncooked, halved and cleaned
• 60 ml dry wine (1/4 cup)
• 60 ml lime juice (1/4 cup)
• 60 ml olive oil (1/4 cup)
• 2 tablespoons fresh oregano, finely chopped
• 2 garlic cloves, crushed

Recipe

• 1 combine bugs in a large bowl with remaining ingredients, cover and refrigerate for at least 20 minutes.
• 2 drain bugs over small bowl, reserve marinade.
• 3 cook bugs on heated, oiled bbq, uncovered, brushing occasionally with reserved marinade, until just changed in colour.

Low-fat Salmon Mousse

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 1 teaspoon gelatin
• 1/4 cup cold water
• 240 g salmon (bones and skin removed)
• 1/2 cup strained greek yogurt
• 1 teaspoon mayonnaise
• 1/4 teaspoon dried dill
• 1 teaspoon onion (grated)
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh parsley
• pepper

Recipe

• 1 sprinkle gelatin on cold water and let it stand for 5 minutes.
• 2 heat water until gelatin melts.
• 3 puree salmon with mayonnaise and yoghurt.
• 4 pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
• 5 combine thoroughly and refrigerate until mousse is partially set. (it should form a heap when dropped off a spoon.).
• 6 pour into two lightly oiled moulds and chill for at least 3 hours.
• 7 unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.

Lamb Meatball Banh Mi

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1/4 cup panko breadcrumbs
• 1 tablespoon fish sauce
• 1 teaspoon salt (to taste)
• 1 tablespoon sriracha sauce
• 1 tablespoon sugar
• 1 large egg
• 1 bunch scallion, chopped
• 4 tablespoons sriracha mayonnaise, recipe follows
• 4 french rolls or 4 ciabatta rolls, toasted
• 2 cups pickled vegetables, recipe follows
• 1 bunch fresh cilantro
• 1 cup rice wine vinegar
• 1/4 cup sugar
• 1 tablespoon salt
• 1 lb carrot, julienned
• 1 lb daikon radish, julienned
• 1 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1/4 teaspoon sesame oil

Recipe

• 1 for the meatballs: preheat the oven to 350 degrees f. mix together the lamb, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), fish sauce, salt, sriracha, sugar, egg and scallions.
• 2 form about 12 meatballs using damp hands or a medium ice cream scoop. heat a large pan until hot, and then sear the meatballs until golden brown on all sides. transfer to a baking dish and bake until the internal temperature reaches 165 degrees f, about 20 minutes.
• 3 to serve, spread the sriracha mayo on both sides of the rolls. place 3 meatballs into each roll, and top with a generous amount of pickled vegetables. garnish with the cilantro.
• 4 for the pickled vegetables: bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat.
• 5 place the carrots and radishes in a nonreactive container and pour the hot liquid over top. cool to room temperature, and then refrigerate overnight.
• 6 for the sriracha mayo: whisk together the mayonnaise, sriracha and sesame oil until combined. adjust with more sriracha to your desired level of spiciness.

Cucumber With Smoked Salmon

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups english cucumbers, peeled and diced
• salt and pepper
• 1/2 cup corn
• 1/2 cup finely chopped celery
• 1/4 cup plain yogurt
• 2 tablespoons wine vinegar
• 1 teaspoon fresh dill
• 6 ounces smoked salmon
• 1 tablespoon finely chopped chives

Recipe

• 1 in a bowl, combine cucumber and 1 teaspoon salt. set aside for 30-60 minutes. drain.
• 2 add corn, celery, yogurt, vinegar, dill and ½ teaspoon pepper, stirring to coat evenly. cover and refrigerate overnight.
• 3 fold in salmon. serve garnished with chives.

Sauteed Lemon Shrimp With Orzo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup uncooked orzo pasta
• 1 teaspoon olive oil
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 20 large fresh shrimp, peeled and deveined, tails on
• 2 tablespoons fresh flat-leaf italian parsley, finely chopped
• 1 cup dry wine
• 2 tablespoons fresh flat-leaf italian parsley, finely chopped
• 1 lemon, juice and zest of
• 3 tablespoons unsalted butter
• 1 tablespoon capers, rinsed and drained

Recipe

• 1 bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
• 2 while orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
• 3 add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. remove from pan and keep warm.
• 4 bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
• 5 remove saute pan from heat, add remaining 2 tablespoons finely chopped italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
• 6 put shrimp back into sauce and serve on a bed of orzo.

Spinach And Salmon Roulade

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 60 g butter
• 1/4 cup plain flour
• 1 cup milk
• 4 eggs, separated
• 1 (250 g) packet frozen spinach
• 2 (220 g) cans pink salmon, drained
• 4 shallots, chopped
• 1/2 cup good quality egg mayonnaise
• 1 tablespoon chopped chives

Recipe

• 1 the roulade:.
• 2 place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• 3 grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• 4 heat oven to 375 deg f/190 deg celsius.
• 5 separate egg yolks and whites.
• 6 melt butter in a saucepan, add flour, and stir 1 minute. if lumpy, pull off heat and whisk until smooth.
• 7 back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• 8 quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• 9 beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• 10 pour mixture into the prepared swiss roll tin.
• 11 bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• 12 (while it bakes, prepare the filling; instructions follow).
• 13 remove from oven, and turn out on a clean, dry tea towel.
• 14 carefully remove the wax paper, and then spread evenly with filling mixture.
• 15 holding teatowel with both hands, gently roll up roulade.
• 16 trim edges slightly for a neater appearance.
• 17 the filling:.
• 18 drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. mix well.
• 19 to serve:
• 20 place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• 21 cut into thick slices and serve, or place each slice on an individual side plate and serve.

Pan-seared Scallops With Beurre Blanc Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup water
• 6 tablespoons wine vinegar
• 1/4 cup finely chopped shallot
• 2 tablespoons whipping cream
• 10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
• 1 pinch pepper
• 1 1/4 lbs sea scallops
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 4 teaspoons chopped fresh chives

Recipe

• 1 boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• 2 add cream; reduce heat to low.
• 3 add butter, 1 piece at a time, whisking until just melted before adding more.
• 4 strain sauce, pressing on solids to extract as much liquid as possible.
• 5 return sauce to pan.
• 6 season with salt and pepper.
• 7 place pan in skillet of warm water.
• 8 sprinkle scallops with salt and pepper, then dredge in flour, shaking off excess.
• 9 heat oil in large nonstick skillet over medium-high heat.
• 10 add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• 11 divide scallops among plates.
• 12 top with sauce and chives.
• 13 makes 6 first-course or 4 main-course servings.