Showing posts with label From the Sea. Show all posts
Showing posts with label From the Sea. Show all posts

Caramelized Sea Scallops - Thomas Keller

11:03 AM | Labels: , , , ,


***If you haven't heard about a wonderful chef named, Thomas Keller, then you are missing out.  He is quite the chef and is classically trained in French cuisine.  Chef Keller has several famous and very successful restaurants, three of which include The French Laundry, Bouchon and Ad Hoc.


Now, if I am ever out in Yountville, CA, I definitely want to visit Ad Hoc.  It has such a unique concept, that I think is awesome.  The concept is best described on the official website:
"The idea for Ad Hoc was simple - 5 days a week we'd offer a 4 course family style menu that changed each day, accompanied by a small, accessible wine list in a casual setting reminiscent of home."

Sounds neat, doesn't it?  Last Christmas, Brad gave me a copy of Thomas Keller's Ad Hoc at Home cookbook.  This book quickly became one of my favorites....a staple in my kitchen!  You can see my collection of other recipes from the Ad Hoc cookbook right HERE on my blog.


A friend of ours that is currently in culinary school gave us some fresh sea scallops.  They were large and beautiful...and I had just the recipe!  I've had my eye on Chef Keller's recipe for Caramelized Sea Scallops since I got the cookbook.  It's a simple recipe, with an outstanding result.  These scallops came out beautifully...Perfectly cooked, moist, and very flavorful!


His suggestion of using a stainless steel pan instead of a non-stick pan is essential!!  You'll get a much pretty caramelization that way.


Bon Appetit!!***

Caramelized Sea Scallops
Source:  Thomas Keller's Ad Hoc at Home Cookbook
www.adhocrestaurant.com
Ingredients:
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 large sea scallops (about 1 3/4 pounds), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter
1/2 lemon (optional)

Directions:
Line a small baking sheet with paper towels. Combine the 2 cups salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.

Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side.

Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.

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Posted by mercoon.boy

Wasabi Chicken & Shrimp with Roasted Peanuts

9:12 AM | Labels: , , ,



***Chinese food has got to be one of my favorite cuisines.  There's a family-owned restaurant here in town called The Golden Palace.  The husband and wife team that runs this restaurant is so wonderful.  And the food....It's the best in town, in my opinion!

My favorite dish there is the Kung Pao Combination.  I order it with no sauce (to save calories!), and it's basically chicken, shrimp, bell pepper, onion, and roasted peanuts.  It's SO delicious! 

The other night, I decided to whip up my own version of this scrumptious meal for dinner.  The following recipe is what I came up with.  I have to admit...Brad and I were both blown away by how good this meal was.  I served it with homemade fried rice, which was the perfect combination.

This dish is packed with flavor and is not complicated to make.  It's easy enough for a weeknight meal, but special enough to be served at Sunday dinner.

Bon Appetit!!***

Wasabi Chicken & Shrimp with Roasted Peanuts
Source:  Recipe by Celeste  :-)

Ingredients:
2 boneless, skinless chicken breasts; cut into bite-size pieces
1/2 lb shrimp, peeled and deveined
1 bottle Wasabi sauce (I used Ty Ling Naturals Wasabi Sauce)
1 yellow onion, diced
1 green bell pepper, diced
1 cup salted peanuts
Extra Virgin Olive Oil, as needed
Salt & Pepper, to taste

Directions:
Preheat oven to 375 degrees.

Meanwhile, place the chicken and shrimp into separate zip lock bags.  Add enough wasabi sauce to each bag to completely cover the chicken and shrimp.  Let marinate for at least 3o minutes.

While the meat is marinating, place the peanuts in a single layer on a greased baking sheet (I use Pam Cooking Spray).  Place the sheet into the pre-heated oven and roast the peanuts for about 5 minutes, or until they are golden brown and fragrant.  Be sure to watch them closely, so they don't burn!

Now, heat a medium skillet or dutch oven over medium heat.  Add a few tablespoons of the olive oil.  Next, add the chicken and saute until cooked through.  Remove the chicken from the pan and place on a plate near by.  At this point, you may have to wash your pan if the wasabi sauce has started to burn on the bottom.

Into the clean pan, add a few additional tablespoons of olive oil, and then add the marinated shrimp.  Cook for 2-3 minutes on each side until cooked through, and remove the shrimp to the same plate as the chicken.

If necessary, wash your pan one more time to remove any burned bits of wasabi sauce.  To the clean pan, add more olive oil.  Add the bell pepper and onion.  Season with salt and freshly ground black pepper.  Saute for 4-5 minutes, or until the vegetables are tender.  Once the veggies are nice and tender, add the chicken and shrimp back to the pan.  If desired, add a little more wasabi sauce, to suit your taste.  Add the roasted peanuts.  Give the mixture a good stir, and cook until the chicken and shrimp are hot again. 

Serve immediately!  This dish is wonderful served with fried rice.

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Posted by mercoon.boy

Broiled Salmon with Spinach & Feta Saute

5:21 PM | Labels: ,


***If you're a fan of salmon and are in need of a quick and delicious weeknight meal, may I suggest this amazing recipe? Dinner doesn't get much easier than this. This entire meal can be ready in less than 20 minutes...or certainly 30. The salmon broils for about 7 minutes, and the sauteed spinach is prepared while the salmon is in the oven....Easy Peasy!

The taste is wonderful. In fact, Brad made the comment that this dish was one of his favorite things that I've made recently. I have to agree...So, it's earned a spot in the Top-Rated Recipes category! Plus, it makes a beautiful presentation. Because of that, this dish would certainly make a great meal for dinner guests. One that will make everyone think you've slaved away in the kitchen all afternoon...Hehe. If they only knew...

I love the combination of spinach and feta here...that's one of my favorite combos in anything. The pine nuts add just the right texture, and it all goes perfectly with the salmon. I think you'll REALLY enjoy this one!

Bon Appetit!***

Ingredients:
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice

Directions:
Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

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Posted by mercoon.boy

Tilapia with Gingered Orange Sauce

12:00 PM | Labels: ,

***I'm always looking for fast and simple ways to prepare tilapia. It's such a versatile fish, and there are so many flavor combinations that are great when paired with it. I almost always have some stored in the freezer for busy weeknights when I need a fast meal.


A few nights ago, I had some tilapia thawing and I needed a quick recipe. I turned over the package of fish, looked on the back, and found this recipe. I had everything that I needed on-hand already, which made it even easier! I did substitute the ginger root with some ground ginger from my spice rack. I also had to use orange juice concentrate in the sauce. It came out pretty tasty!

Bon Appetit!**

Ingredients:
4 Tilapia fillets, thawed
1 1/2 cups orange juice
1 Tbsp. ginger root, unpeeled, freshly grated (I substituted with ground ginger)
2 tsp. honey
2 tsp. Dijon mustard

Directions:
Combine all sauce ingredients in a small saucepan. Bring to a boil, reduce heat to medium-high. Boil until reduced to 1/2 to 3/4 cup, approximately 4 to 5 minutes.

Coat both sides of fillets with sauce. Arrange tilapia in one layer in ovenproof dish. Bake fillets at 350 degrees for 20 minutes (or until fillets begin to flake). Remove fillets to platter and top with remaining sauce.

Serves 4.

Source: Winn Dixie Fisherman's Wharf Tilapia Fillets, On back of the package

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Posted by mercoon.boy

Pasta Rosa - Penne with Spinach, Sun-Dried Tomatoes, Pine Nuts, Shrimp and Pancetta

6:30 PM | Labels: , , ,


***Okay folks, my taste buds are pretty happy right now. I just finished off a beautiful plate of this pasta, and it was fabulous! On a recent trip to New Orleans, LA (which is a city that I love!), we ate at a highly recommended little restaurant called Coop's Place. Wow...that place is fantastic! It's small in size, but if you're lucky enough to get a table, you certainly won't be disappointed. There was continously a line of people waiting for a table...it's worth it, though! Everyone LOVED their meal, and the prices were great too...You can't beat that!

I ordered a dish called "Pasta Rosa." It was penne pasta with sauteed spinach, sun-dried tomatoes, toasted pine nuts, shrimp and pancetta...all topped off with crumbled goat cheese...YUM!!! It was incredible. I saved half of my meal just so that I could have it for lunch the next day...haha. Thank goodness for restaurants that give you generous portions...some places are so stingy these days. I knew that I wanted to re-create this dish. I even made a list of the ingredients right there at the table...I didn't want to take a chance of forgetting. I was thrilled with the way this dish came out...it was exactly like the dinner at Coop's Place!

The flavors in this pasta are hard to beat. It's a savory, creamy mixture that will have you going back for a second helping...Brad did! I know that some of you might not be big goat cheese fans, but you can easily substitute your favorite cheese...feta, parmesan, etc.

It comes together really quickly, so you can have dinner on the table in 30 minutes flat. It reheats well and will surely be one of your new favorites!***

Ingredients:
7 oz. penne pasta
3 oz. pancetta, diced
9 oz. bag of baby spinach leaves
2 oz. pine nuts
4 oz. sun-dried tomatoes, in oil and cut into 1/4 inch strips (or Julienne Cut)
Extra Virgin Olive Oil
1/2 lb. shrimp, peeled and deveined
Goat Cheese, crumbled
Salt & Pepper, to taste

Directions:
Preheat the oven to 350 degrees. Place the pine nuts in a single layer on a cookie sheet. Bake the nuts for 3-4 minutes, or just until they start to brown and become fragrant. Remove the pine nuts from the oven, and set to the side.

Next, in a large pot or Dutch Oven, drizzle about 2 tbsp of the olive oil. Add pancetta and cook for 5 - 7 minutes, stirring often...until the pancetta becomes brown and is cooked thoroughly. Next, add the sun-dried tomatoes to the pan of pancetta, along with the flavored oil from the sun-dried tomato jar (about 1-2 tbsp). Continue to cook until the tomatoes begin to soften.

While the pancetta and tomatoes cook, bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Let the pasta cook while you finish the rest of the recipe (10-11 minutes).

After 3-4 minutes, the sun-dried tomatoes will begin to soften. At this point, add the entire bag of spinach to the pot. Begin stirring the mixture, completely mixing the ingredients. Continuously saute/stir the mixture in the oil until the spinach is completely wilted and shiny. It should be a beautifully green color. Season with salt and pepper.

The spinach mixture should look like this...

Remove the spinach mixture from the pot and place on a platter, putting it to the side.

Next, drizzle a little more olive oil into the pot, if needed. Add the shrimp and cook on each side for 2-3 minutes. Once the shrimp is cooked through, add the spinach mixture back to the pot.

Add the pine nuts, stirring well. At this point, the pasta should be just about finished. Drain the pasta and add it to the pot with the rest of the ingredients. Give it one final stir.

Plate the pasta and top with the crumbled goat cheese.

Serve immediately!

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Posted by mercoon.boy

Lemony Shrimp Scampi Pasta - Melissa d'Arabian

6:54 PM | Labels: , ,

***If you ask Brad what his favorite dinner is, Shrimp Scampi will definitely be at the very top of that list. THIS recipe from Southern Living magazine is the one that I usually follow, and it's been his favorite for a long time now.

Recently, I was watching another episode of Ten Dollar Dinners with Melissa d'Arabian, and she made her Lemony Shrimp Scampi Pasta. It looked easy, affordable and really tasty, so I decided to give it a try. There are a few key differences between this recipe and my old stand-by. First of all, I usually make Shrimp Scampi using angel hair pasta. This particular recipe calls for linguine.

Secondly, the old recipe uses hot sauce, while this one uses red pepper flakes. The old recipe also incorporates green onions. I do really like that Melissa uses every bit of the shrimp in this recipe...including the shrimp shells. So, nothing goes to waste! With this dish, you'll learn how to whip up a quick shrimp stock, and then incorporate part of the stock into the scampi sauce...Mmm! I've saved the extra shrimp stock and plan to freeze it for a future recipe....another money saver!!

Honestly, it's really hard to say which recipe that we prefer....they are both absolutely delicious, and you can't go wrong with either one. I'd have to say that Melissa has given us a wonderful scampi recipe here...definitely worth trying!***

Ingredients:
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped

Directions:
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

Source: Ten Dollar Dinners with Melissa d'Arabian on The Food Network

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Posted by mercoon.boy

Crazy-Good Crab Cakes!

7:11 PM | Labels: , ,



***I think it's so cool how certain foods just bring back warm memories from the past. Your Mom's Cornbread Dressing...your Grandmother's Cherry Pie....your favorite dessert from childhood...or in this case, some absolutely amazing crab cakes.

I'm in a descriptive mood, so here we go...It was summertime a few years ago, and a warm breeze floated across the shimmering ocean and over the sand...eventually finding its way to me where it danced through my hair. It was a perfectly serene evening at the beach...If I close my eyes, I can smell the salt in the air and feel the sand between my toes at this very minute. The beautiful sounds of a live band wafted out of the restaurant and into my ears, and I browsed through an eclectic store just across the street while we waited for our table. Brightly colored, unique gifts filled the store...things that just scream "BEACH!" A funky, hand-painted kitchen table and chairs, a crazy wire statue, a zebra print ottoman.

Where am I? At probably the most fun and unique restaurant in Florida....The Red Bar in Grayton Beach. I love that place! They are known for many things, but I'm convinced that their crab cakes top them all!

When Brad bit into these "Crazy-Good Crab Cakes" a few nights ago, he immediately said, "Wow...these are just like the crab cakes from The Red Bar!" You can imagine my excitement when he compared my crab cakes to those of The Red Bar! Haha. He was right...everything from the crab meat to the filling was perfect. In fact, they were so flavorful, that we didn't even add any sauce! It was one of those meals that I didn't want to end! And best of all, they were a cinch to make!

I pondered about what to name these crab cakes. I mean, I couldn't just give them a boring name like "Crab Cakes". They deserve a more interesting name! Amazing...The Absolute Best...Deliciously Perfect....all of the above could have been used...lol.

If you like crab, you should definitely give these a go...you'll end up with a full belly and a big smile!***
Ingredients:
1 lb. Lump Crab Meat (I used Culinary Reserve Premium Hand-Picked Crab Meat)
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Directions:
Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Saute over medium heat for 2-3 minutes per side.

Enjoy!

Source: The outside of a package of Culinary Reserve Premium Hand-Picked Crab Meat

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Posted by mercoon.boy

Athenian Orzo

6:18 PM | Labels: , ,

***Brad and I just love Greek food...especially if it involves seafood and feta cheese. So naturally, I was excited to try this recipe when one of our best friends, Dustin, shared it with us. He found it over at EatingWell.com. Not only is this dish healthy, but it is packed with intensely delicious flavors! Shrimp, garlic, tomatoes, capers, onions, feta and a dash of red pepper flakes to add a little heat. In fact, this dish almost has a cajun flair to it...it has just the right amount of spicyness.

We recently got to indulge our love of Greek food at a wonderful little place called Nabeel's Cafe. I've shopped at their market several times before, always meaning to eat in the cafe when I had a chance. Well, we happened to be in the area around lunch time last weekend. We started the meal with an amazing appetizer called Feta Theologos. It's actually a recipe from the Monastery of St. John in central Greece. It's essentially a fresh slice of feta cheese wrapped in foil and topped with olive oil, fresh garlic and oregano...and baked. It was served with fresh panini bread...WOW! Needless to say, I plan to try and re-create that appetizer here at home.

Now...back to the recipe at hand...half-way through eating this wonderful dinner, Brad said it was one of his favorite meals...he liked it that much! If you're looking for a yummy Greek-inspired dish, this may just be the one!***

Athenian Orzo
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Moderate

Ingredients:
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

Directions:
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.

3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.

4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

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Posted by mercoon.boy

Lobster Rolls w/Lemon Vinaigrette & Garlic Butter

2:59 PM | Labels: , , , ,



***After coming home from work one night, Brad brought the latest issue of Gourmet to me and pointed to the cover photo, saying "THIS looks GOOD...Can you make it??" It was a gorgeous photograph of this dish - Lobster Rolls with Lemon Vinaigrette and Garlic Butter. It's not often that Brad requests a very specific dish, so I was determined to make it...it looked too scrumptious not to!

Because I had never cooked lobster before, I was excited to try something new! I quickly bookmarked the recipe and bought the ingredients on my next grocery trip.

Every once in a while, a dish comes along that you just wish you could eat at least once a week. This definitely falls into that category!!! I'm serious...the flavors are amazing, and the phrases "Mmmmm", "WOW", and "Oh my gosh!" are sure to escape your mouth while you're busy scarfing it down! Haha.
First of all, what seafood is there that tops lobster?? It's definitely the main star here. The fresh parsley also really makes this dish. Don't even think about using dried parsley...it won't be the same! The crunch of the celery and green onions really add a nice element to the sandwich, and the garlic butter really pushes it over the edge!
If you're looking for a scrumptious lobster dish, stop right here...You've found it!!!***

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Serves 6
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009

Ingredients:
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split

Accompaniment:
lemon wedges

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven....instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see "To Make Lobster Stock" and "To Make Lobster Oil"). Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.

Cooks’ notes:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

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Posted by mercoon.boy

Roasted Black Sea Bass with Tomato & Olive Salad

7:05 PM | Labels: , , ,

***I was so excited to get the new issue of Gourmet magazine (July 2009) in the mail recently...as I always am. It continues to be my favorite magazine. I love everything from the great articles to the scrumptious recipes to the delectable food photography. I just love it!

The beautiful photo of this dish in the magazine is what first grabbed my attention. Also, I'm a sucker for any recipe with sun-dried tomatoes and kalamata olives. When I saw that this dish had both, I was immediately intrigued.

A friend of ours has an amazing garden...with everything from oregano to sage to lavender. She was so sweet to give me a whole bag of these gorgeous orange tomatoes...Aren't they so CUTE?!? They had such a fresh and robust flavor...as did this entire dish. I prepared the salad first...so that the flavors would have time to meld and come together properly. Once the salad was ready, I prepared the fish and put it into the oven. The taste was nothing short of awesome! The fish remained tender and moist (I did use tilapia instead of sea bass!), not to mention the great flavor that the fresh oregano added. I couldn't have been happier with the results.

I had fun taking photos of this dish...can you tell? Hah.
You've GOT to try this one!!***

Ingredients...
For salad:
1 garlic clove
1/2 teaspoon anchovy paste (I left this out!!)
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 pound grape tomatoes (preferably mixed colors), halved if large
1/2 pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano
For fish:
4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed (I used tilapia fillets!)
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs

Equipment:
kitchen string
Preparation:
Make salad: Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.

Roast fish: Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.

Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.

Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

Cooks' note: Salad can be made 6 hours ahead and kept at room temperature.

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Posted by mercoon.boy

Shrimp in Ginger Butter Sauce

9:30 AM | Labels: , ,


***This is SUCH an easy, fast, and delicious way to prepare shrimp. The ginger butter sauce was fabulous...I'm loving fresh ginger lately. You'll only need 5 ingredients and 15 minutes to complete this dish! The only thing that I changed were the amounts...the recipe says it serves one, so I just doubled everything to serve two. It was a hit in our house. I found this recipe in the Sept. 2008 issue of Gourmet magazine (my new favorite mag!).***

From Gourmet magazine:
Shrimp in Ginger Butter Sauce
Serves 1
"Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp. For more recipes inspired by the City of Light, visit our Paris City Guide."

Ingredients:
6 oz large shrimp in shell, peeled
2 tablespoons unsalted butter
1 1/2 teaspoons grated peeled ginger
2 tablespoons medium-dry Sherry
2 tablespoons coarsely chopped cilantro

Directions:
Pat shrimp dry and season with salt.

Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

Serve with: a baguette; green beans

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Posted by mercoon.boy

Broiled Mahi Mahi with Parsleyed Tomatoes

5:37 PM | Labels: , ,


***I recently got a great cookbook called "Southern Living Homestyle Cookbook." I highly recommend it...it's wonderful. One of the first recipes that I've tried in the book is this broiled mahi mahi dish. I was very pleased with the results. As I've mentioned before, Brad and I love Greek-style food, and this is certainly in that category. It's packed with flavor...from the tomato/onion mixture on bottom, to the tender fish and cheese sprinkled on top...you'll definitely enjoy this one!***



Ingredients:
2 medium onions, sliced
2 tablespoons olive oil
2 tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
1/4 cup white wine
1 tablespoon tomato paste
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 (6- to 8-ounce) mahi-mahi fillets
1 (4-ounce) package crumbled feta cheese
Garnish: lemon slices

Directions:
Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside. Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.

Broil 5 inches from heat 8 minutes or until fish flakes with a fork.

Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.


Source: "Southern Living Homestyle Cookbook"

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Posted by mercoon.boy

Tilapia With Zucchini and Tomatoes en Papillote

11:53 AM | Labels: , ,

***I love cooking with tilapia...it's light, fresh, and doesn't have that strong "fishy" taste. I've made it a number of ways...broiled, fried, baked...pecan-crusted, lemon-flavored, etc. But, I have to say that this recipe from Cooks Illustrated is one of my favorite tilapia recipes I've prepared. The fish came out incredibly tender and moist, with a great flavor. This is certainly because of the way it's cooked...in a packet of aluminum foil. This is one of those dishes that won't leave you feeling too stuffed. It's light but very satisfying. I might be making it again tonight for dinner...it's that good!***

"En Papillote" (a.k.a. - foil packet)


Ingredients:
2 tbsp. extra-virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Salt and ground black pepper
3 medium plum tomatoes (about 12 ounces), cored, seeded, and chopped into 1/2-inch pieces
2 medium zucchini (about 6 ounces each), sliced
1/4-inch-thick
4 haddock fillets, 1-inch-thick (about 6 ounces each)
1/4 cup minced fresh basil leaves



Directions:
Adjust an oven rack to the middle position and heat the oven to 450 F. Combine the oil, garlic, oregano, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Measure half of the oil mixture into a separate medium bowl and toss gently with the tomatoes. Add the zucchini to the remaining olive-oil mixture and toss to coat.

Cut four 12-inch squares of heavy-duty foil and lay them flat on a work surface. Shingle the zucchini in the center of each piece of foil. Season the fillets with salt and pepper and place on top of the zucchini. Top the fish with the tomatoes, then tightly crimp the foil into packets.

Set the packets on a rimmed baking sheet and bake until the fish just flakes apart, about 20 minutes. Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently push the fish, vegetables and any accumulated juices out onto warmed dinner plates. Sprinkle with the basil before serving.

Source: Cook's Illustrated - Light Recipes Special Issue

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Posted by mercoon.boy

Citrus Fish with Bell Pepper Couscous

9:56 AM | Labels: , ,



***Brad and I celebrated our 2 year wedding anniversary a few days ago on May 20th. I can't believe it's been 2 years already...I guess time flies when you're having fun!

We decided to have a nice dinner here at home instead of fighting the crowds at a restaurant. Sometimes that's just better anyway, you know? I found this recipe in a recent issue of Rachael Ray's magazine. It looked and sounded wonderful, so I decided to give it a try. Let me just tell you...this dish is packed with flavor! The fish is marinated in a mixture of lemon, lime, orange zest, and several other things. In the words of Rachael...YUM-O!***


Ingredients:
3 tablespoons extra virgin olive oil (EVOO)
1/3 cup chopped flat leaf parsley (a generous handful)
Juice of 1 lemon, plus 2 teaspoons grated peel
Juice of 1 lime, plus 2 teaspoons grated peel
Segments of 1 orange, chopped, plus 2 teaspoons grated peel
1 tablespoon hot pepper sauce (eyeball it)
1 tablespoon chopped fresh thyme
Salt and pepper
Four pieces mahi mahi, halibut or orange roughy (6-8-ounces each)... (I used orange roughy)
1 red bell pepper, chopped
4 scallions, chopped
2 1/2 cups chicken broth
1 1/2 cups couscous


Preparation:
In a shallow dish, combine 2 tablespoons EVOO, the parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Add the fish and let marinate for 15 minutes.

Meanwhile, pre-heat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.

Grill the fish until cooked through, about 3 minutes on each side.

Fluff the couscous, then mix in the chopped orange. Serve with the fish.

Source: Everyday with Rachael Ray magazine - May 2008

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Posted by mercoon.boy

Carolina Crab Cakes - Biltmore Estate

1:13 PM | Labels: ,

***Recently, Brad and I were able to visit the Biltmore Estate in Asheville, NC. That was the second time that I've visited the estate, but it was the first time Brad has ever been. It was just as beautiful as I remember it...one word - Incredible! I can't even imagine living in a house that size. It has everything from a bowling alley to a swimming pool...wow! Is it any surprise that my favorite part of the whole tour was the kitchen???

Anyway, we were browsing through the gift shop and I spotted this cookbook. I was so excited. It's really got some wonderful recipes, and I'll certainly post them here as I work my way through the cookbook. These crab cakes were a great place to start...enjoy!***

Ingredients:
2 pounds crab meat
2 eggs
1/4 cup Japanese-style bread crumbs
2 tbsp. minced chives
Juice of 1/2 lemon
1/3 C mayonnaise
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. whole grain mustard
1 tbsp. Old Bay seasoning
Salt and pepper to taste
2 tbsp. mild olive oil or butter
Directions:
Preheat oven to 325 degrees. Pick through the crab meat to remove any bits of shell. Combine with eggs, bread crumbs, and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt, and pepper; mix well with a wood spoon or gloved hands. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crumbs.

Heat a medium skillet over medium heat and add the olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for one minute longer. Remove to a baking pan lined with parchment. Bake for 15 minutes or until cooked through.

Makes 6-8 crab cakes.

Source: Biltmore - Our Table to Yours Cookbook - The Biltmore Estate; Asheville, NC

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Posted by mercoon.boy

Pan-Seared Grouper with Cherry Tomatoes & Asparagus

7:06 PM | Labels: , ,


Okay, I have seriously been having withdrawals...cooking withdrawals, that is. Brad and I were traveling for business last week, so I haven't really been able to cook or blog about anything. However, we did get to see 7 states in 4 days...a total of 23 hours round-trip...talk about exhausting! We managed to have a ton of fun though. We made it from Alabama to Tennessee, Kentucky, West Virginia, Virginia, North Carolina, Georgia, and finally back home to Alabama. I'll add more about our trip later...hopefully. Now that we're back, my posting should get back to normal after a quick grocery run this week.


But now on to the topic at-hand...FOOD! Since we've been on the road so much, I was determined to cook tonight. I need to go grocery shopping, but I was able to throw together something pretty yummy. Brad mentioned that this dish had a Cajun feel to it, without being spicy...perfect! I am proud to say that this recipe is completely from my own noggin'. I didn't use a recipe. I was scared that it might not turn out good, but we were pleasantly surprised with the result.

I served this with cornbread and rice. I used the cornbread to soak up the extra tomato sauce on my plate, which was fabulous! I don't think this dish would be the same without the cornbread.
Ingredients:
2 tbsp. extra virgin olive oil (EVOO)
6 Grouper fillets
Salt & Pepper, to taste
2 tbsp. butter
1 red onion, chopped
2 cloves garlic, minced
1 cup white wine
1 cup chicken broth
3 oz. tomato paste
1 package cherry tomatoes, halved
2 - 3 tbsp. fresh parsley, minced
About 15 stalks asparagus, chopped into 1 inch pieces


Directions:
Preheat oven to 375 degrees.

Rinse grouper fillets with water and pat dry with a paper towel. Season with salt & pepper. Heat EVOO in a skillet over medium-high heat. Sear grouper fillets until golden on each side (this should only take a few minutes). Remove from heat and place in an oven-safe dish. Finish baking in the oven until cooked through (15 - 20 minutes).

While grouper cooks in the oven, melt the butter in same skillet, scrapping bottom of pan. Add onion and saute for about 5 minutes. Next, add garlic. Cook for an additional few minutes until garlic is fragrant. Reduce heat to low-medium. Add white wine, chicken broth, and tomato paste. Mix together until well blended. Add asparagus pieces and cherry tomatoes. Season with a little more salt & pepper. Continue to simmer while grouper is baking.

Remove grouper from oven. Place grouper fillets on top of mixture in skillet. Sprinkle fresh parsley on top and let simmer 1 - 2 minutes.

Serve!

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Posted by mercoon.boy

Oven Baked Tilapia with Lemon

5:03 PM | Labels: ,


***Wow...it's been over a week since my last post...I apologize! It seems like I've been making several of my tried and true recipes for dinner this past week. I made the Lemon Butter Grouper, Oven Roasted Chicken & Pasta, among a few others. I even made a second batch of the fresh French Baguettes....YUM. I'm also extremely excited about this month's Daring Bakers Challenge. I cannot post anything about it until March 30th, so I guess I'll have to keep quiet until then. I will only say that it was a huge hit on Easter...I can't wait to share it!***
***But, now on to the recipe at-hand....
There's a recipe on the side of the Bisquick box that I've used before called "Oven Baked Chicken." I remembered it being really good, and the other night I was looking for something quick and easy to do with tilapia. I saw this recipe and thought, "Why not?!" I jazzed it up a little bit by adding lemon juice, since I was working with fish. The end result was quite scrumptious! Brad enjoyed it too. You can't beat it for a super simple dinner.***

Ingredients:
4 tilapia fillets
1 Tbsp. butter or margarine
2/3 cup Original Bisquick mix
1 1/2 tsp. paprika
1 tsp. garlic salt
1 tsp. Italian seasoning
1/4 tsp. pepper
2 lemons

Directions:
Heat oven to 425 degrees. Melt butter in an ovenproof baking dish in the oven.

Stir together Bisquick mix, paprika, garlic salt, Italian seasoning and pepper; coat tilapia. Place in heated dish.

Bake approximately 10 minutes, and then carefully flip tilapia. Bake an additional 10-15 minutes, or until fish easily flakes. Drizzle freshly squeezed lemon juice on the top of eash fillet. Serve immediately!

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Posted by mercoon.boy

Coconut Shrimp with Dipping Sauce

9:38 AM | Labels: ,


***Here's another wonderful recipe from Paula Deen. I was craving coconut shrimp, and I saw her make these recently on "Paula's Home Cooking." I got started in the kitchen pretty late last night, but these were totally worth it. The orange marmalade dipping sauce was the perfect addition. The red pepper flakes added just the right amount of heat.***
Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Shrimp:
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
Directions:
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together. Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
Serve the shrimp with the dipping sauce.
Source: Paula Deen - www.foodnetwork.com

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Posted by mercoon.boy

Shrimp in Lemon Butter

3:13 PM | Labels: , ,


Ingredients:
1 c. butter
1 clove garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. coarsely ground black pepper
2 lb. large shrimp, peeled and deveined
1/4 c. lemon juice
1 tsp. parsley flakes
1 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. garlic salt


Directions:
Melt butter in a large skillet. Add next 8 ingredients; bring to a boil. Add shrimp; cook over medium heat 5 minutes, stirring occasionally. Garnish shrimp with lemon wedges, if desired.

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Posted by mercoon.boy

Garlic Shrimp

10:04 AM | Labels: , ,


***You can serve this shrimp with crusty bread for dipping in the richly flavored, leftover olive oil.***


Ingredients:

7 medium garlic cloves, minced
1 lb. large (31-40) shrimp; peeled, deveined
8 tbsp. E.V.O.O.
1/2 tsp. table salt
1 tsp. paprika
1 tbsp. chopped fresh parsley leaves

Directions:

1. Mince 3 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tbsp. olive oil, and salt in a medium bowl. Let shrimp marinate at room temperature for 30 minutes.

2. Thinly slice remaining 4 cloves of garlic. Heat the other 6 tbsp. olive oil in a medium skillet over low heat and add garlic. Cook, stirring occasionally until garlic is tender but not browned, 2-3 minutes. If garlic has not begun to sizzle after a few minutes, increase heat to medium-high; add shrimp with marinade to pan in a single layer. Sprinkle shrimp with paprika and parsley. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2-3 minutes. Using tongs, flip shrimp and continue to cook until shrimp are cooked through.

Serve immediately.
Source: Adapted from Cooks Illustrated, February 2008 issue - "Spanish-Style Garlic Shrimp"

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Posted by mercoon.boy
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