May 21st, 2008
Steamed shellfish are one of my favorite ways to entertain guests. It is a true delicacy that any home cook can easily prepare and execute, and do so at a very reasonable price.
To celebrate the completion of our gardening project, we made some steamed mussels last night. The beer drinker that I am, I prefer my mussels steamed in beer over the more traditional mussels in white wine broth. Steamed clams are a different story entirely, but I will save that for another post. Continue Reading »
January 23rd, 2008
Shrimp Cocktail Recipe
Last modified 7/27/08
Shrimp Cocktail is an appetizer that is simple to make but highly rewarding. Yet there are some gawd awful shrimp cocktails out there. Take for example the prepared ones you see at the grocery store in the seafood isle. Shrimp neatly arranged in a perfect ring, but tasteless, rubbery, overcooked, and the sauce is artificially red and bland at best. Only if looks could kill. Then there is the frozen shrimp at the Chinese buffet...piled high on your plate you think that it's going to be better than the greasy beef broccoli but, that too, turns out to be a major sodium bomb. I wanted to resurrect this tasty grub, because when done right it is definitely something special.
January 23rd, 2008
How to Devein Shrimp
Keep in mind that you can eat shrimp veined or deveined. Even better yet you can have your local fish monger devein them for you.
Make an incision along the backside of the shrimp using either a pair of scissors or a serrated knife. Just follow the intestinal track the length of the shrimp (yes, it is what you think it is). Remove the 'vein' and rinse shrimp under cold water leaving shells intact. That's it!
January 22nd, 2008
Salmon and Leek Pot Pie Recipe
Recipe last modified 1/24/08
To say that Sunday was a disappointing day at my house would be, at best, an understatement. In this household there lives a Packer fan and a Chargers fan, who were so desperately hoping for a Packers vs. Chargers Super Bowl. At the very least we were hoping that one of us would end the season with a Super Bowl showing, and if not that, then at least an admiral effort...we got neither. Football fans that normally would watch a Super Bowl regardless of participants we have decided that this year we will hit the slopes and do some snowboarding instead. What can I say? We have zero desire to watch Tom Brady or Eli Manning, besides I can't see it being that great of a game, although you never know. Call us sore losers - I don't care! Despite our disappointment, I will be sure to share some great party appetizer recipes over the next week and a half to help you prepare for your Super Bowl get-together.
January 28th, 2006
I like to eat this over brown rice.
2 red snapper fillets (tilapia is a great substitute)
1/2 cup of white wine (if you can't seem to keep your wine around for cooking, buy a bottle of vermouth)
3 tablespoons unsalted butter
1 teaspoon paprika
1/4 cup finely chopped onion
1 tablespoon flour
1/4 teaspoon seasoned salt
1/4 cup sour cream
1 tablespoon prepared wasabi
1 lemon, juiced
1 tablespoon of minced parsley
1 ripe Haas avocado peeled and diced
1. Place fillets and wine in a shallow dish and marinate for an hour.
2. Remove the fillets, set aside wine.
3. Pat dry the fillets with paper towel and brush both sides with 2 tablespoons melted butter. Sprinkle each side with paprika.
4. Grill (or broil) 4~5 minutes or until cooked through.
5. In medium skillet sauté onion in the remaining butter until tender.
6. Whisk in the flour and seasoned salt.
7. Add the wine slowly and cook for 1 minute, stirring constantly.
8. Remove the skillet from the heat and stir in the sour cream and wasabi.
The sauce should have a gravy-like consistency. If necessary adjust sauce
consistency by adding small amounts of water.
9. Return the skillet to low heat and warm sauce until heated through, add
the lemon juice.
10. Spoon the sauce over the fillets and sprinkle with parsley and avocado.
November 20th, 2004
Linguini with White Clam Sauce Recipe
The Formula for Linguini with White Clam Sauce
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves (4 or 5 sprigs stripped) or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Lots of fresh ground black pepper and some kosher salt
The Procedure Linguini with White Clam Sauce
1. Heat a large deep skillet over medium heat and add extra-virgin olive oil.
2. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful not to burn.
3. Add thyme and wine. Reduce wine about a minute.
4. Add clams, clam juice/chicken stock and lemon juice.
5. Meanwhile boil pasta and drain just before it becomes al dente. Add pasta to skillet and toss with sauce 2 to 3 minutes to absorb the flavor of the sauce.
6. Add parsley, grated cheese, pepper and salt to taste.
7. Serve with crusty bread to mop up the juices!
If in season, throw in some diced tomatoes at step 5. The heat of the pasta and sauce should be enough to warm it through. The tomatoes will add nice color and bring more flavor to the party.