Category Archives: Seafood

Birthday Dinner (plus leftovers) – Crab Cakes with Dijon & White Wine Cream Sauces

Posted on June 13, 2011 | 2 comments

Photo by KathyHuntPhoto.com

There are indeed times that life becomes so overwhelming that I don’t even have time to cook. Then there are those times that I am just having so much fun that I’m too lazy to take the time to write about it on my blog! Thankfully, since I last posted, the latter has been the case.

I am feeling much better, work has been manageable and we have been busy having a little fun over the last couple of weeks including a camping trip for the Memorial Day weekend. This past weekend we celebrated my wife Kat’s birthday and as bad as I am at picking out gifts, hopefully I made up for it by cooking some of her favorite meals.

On Saturday night I made Crab Cakes with a Dijon cream sauce then yesterday, her actual birthday, the leftovers made for a very special brunch; Crab Cakes Benedict! I was pleased with the way they came out but the Benedict would have been better with a traditional Hollandaise sauce. I used a “quick and easy” version and I don’t think it was as good as taking the trouble to do it right. I am going to include a link below that explains both the quick and the traditional Hollandaise.

Speaking of sauces, the Dijon and white wine cream sauce is simply a variation from rouxbe.com, I just cut the recipe in half and used a little more wine to boost the flavor. You could certainly substitute plain non-fat yogurt but I don’t think a little bit of cream is all that bad for you as long as you practice moderation. If you do prefer to use yogurt remember not to let it come to a boil or it may curdle. Just move the pan on and off the heat to control your temp and you will be fine.

Unless you are picking the crabs yourself, I recommend using only the “fresh” canned crab that you find in the refrigerator case at a fresh fish market or a warehouse store. In my experience the stuff on the shelf (next to the tuna) at the grocery store just isn’t worth messing with. Lump crab is quite sufficient for crab cakes, I don’t think the extra expense of “jumbo lump” or “back fin” is really necessary. Usually, I buy the 16 oz can of Phillips or Blue Star brand at Costco or Restaurant Depot.

You may notice that the crab cake recipe itself is quite simple, even more so than my salmon patties, but there is a method to my madness. I have tried many different crab cake recipes including adding mayo, chopped onions, peppers and/or celery, Worcestershire sauce, and even cubed wonder bread to the mix. I have always gone back to minimizing the ingredients because crab has such a wonderful and delicate flavor…I prefer to keep it simple and let that flavor shine through.

Crab Cakes with Dijon & White Wine Cream Sauce

For the crab cakes…

1 Lb – Lump Crab meat, drained
1/3 Cup – fine panko bread crumbs, plus 1/3 cup on the side
1 – Egg, lightly beaten
1 teaspoon – Old Bay seasoning
Olive Oil
Canola Oil

For the Dijon & white wine cream sauce…

1 Tbsp – Unsalted butter
1 Tbsp – Shallots, finely chopped
¼ cup – Dry white wine
1 cup – whipping cream
½ Tbsp – Dijon mustard
Pinch of salt & fresh ground pepper to taste

Combine the first four crab cake ingredients in a large mixing bowl and fold gently to combine. Mix well trying to break up the crab pieces as little as possible.

Using a 1/3 cup measure mold the mixture into cakes pressing firmly to compress into an evenly shaped patty. Dust the outside of each cake with additional panko and set very carefully on a lined cookie sheet so as to avoid breaking the cake. (This recipe should make 6 equal cakes with a little left over for one smaller cake for the cook.) When all the cakes have been formed, refrigerate the crab cakes for at least 1 hour to allow them time to set up.

Heat a large non-stick pan over medium high heat and add enough olive oil and canola oil (combined 50-50) to cover the entire bottom of the pan. When the oil is hot, using a spatula, very gently place half of your crab cakes into the pan and cook about 3 minutes or until golden brown. Gently turn and cook 3 minutes more. Remove the browned crab cakes to a cooling rack or paper towel then carefully wipe out the pan and repeat with the rest of the crab cakes.

When all the crab cakes are browned, carefully pour off the oil and return the pan to the heat. Add the butter and when the butter has melted and just stopped foaming add the shallots. Cook the shallots for about one minute, stirring them to prevent burning then add the wine to the pan. Allow the wine to come to a boil and cook until the wine has nearly evaporated leaving only a few tablespoons of liquid.

Add the cream, whisking to combine and continue whisking steadily until the sauce returns to boil. Cook, whisking continuously until the sauce has reached your desired thickness, whisking in the Dijon mustard at the last minute. Test the sauce for seasonings and add salt & pepper to taste.

To serve, plate the crab cakes individually resting in a small pool of the cream sauce or serve with the sauce in a small dish on the side.

If you have leftovers do try Crab Cakes Benedict for breakfast the next day!

Photo by KathyHuntPhoto.com

Simply reheat the crab cakes in a toaster or conventional oven until warmed through then serve them on a toasted English muffin topped with a poached egg and a little Hollandaise sauce. These are simple, elegant, and truly a great way to treat your loved ones to something special!

Enjoy!

Randy

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Mother’s Day Brunch – Tuna Soufflé Bake

Posted on May 4, 2011 | Leave a comment

Photo by KathyHuntPhoto.com

For my third installment in the Mothers Day brunch series I am revisiting my youth once more. The recipe I’m posting below is verbatim from an old, yellowed, newspaper clipping I found in one of my mother’s recipe boxes:

I remember the recipe well and I loved it as much for dinner as I did (leftover) for breakfast. So as a nod to my mom and her wonderful ability to always provide us with the tastiest meals, even when times were a little tight, I felt this one very appropriate.

The dish is definitely a budget meal like so many of the recipes from that era, and it’s more of a “strata” than a “soufflé” as it contains more bread than eggs but I don’t think they were shooting for gourmet status when they published it so many years ago. Rest assured, it was gourmet to me back then and today I still enjoy it exactly as written.

Another beauty of the recipe is that the variations are endless; if you don’t want to use tuna, try crumbled and browned breakfast sausage, Italian sausage, or go meatless for that matter. Some of the combinations I can envision are Italian Sausage with fontina and swiss chard, feta cheese, with tomatoes and spinach, and how about chili & cheese? Yum! See what I mean? This is also a versatile and inexpensive weeknight recipe with many possibilities.

Getting back to the brunch though…I did substitute whole grain bread (crust included) and unsweetened almond milk in the soufflé pictured and it could have used a little more moisture. I think next time I would soak the bread in an extra ½ cup of the milk before assembly just to get the texture and moisture a little closer to the original. (If you use a white bread this extra step should be unnecessary.) Otherwise, use your imagination a little and have fun with the recipe. I’m sure your mom will appreciate the effort!

Photo by KathyHuntPhoto.com

 Tuna Soufflé Bake

8 slices – Day-old bread
1 Can (7 oz) – Tuna, drained
2 Cups (8 oz) – Shredded cheddar cheese
1 Can (4 oz) – Mushrooms, drained
3 – Eggs, slightly beaten
1 teaspoon – Prepared mustard
1/2 teaspoon – salt
1/2 teaspoon – Onion salt
1/8 teaspoon – pepper

(Preheated 325 degree oven – 2 Quart Casserole / 6-8 servings)

Trim crusts from bread: cube. Place ½ of bread cubes in casserole: add tuna, mushrooms, and cheese. Top with remaining bread cubes: then remaining cheese. Blend together eggs, mustard, salt, onion salt, and pepper: add milk. Pour over casserole. Bake 60 – 70 minutes or until set.

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Mission “Learn to like Tilapia” – Tzatziki Crusted Tilapia

Posted on April 27, 2011 | 2 comments

Photo by KathyHuntPhoto.com

For some time now I have been wrinkling my nose at tilapia. It’s not that I don’t appreciate the sustainability factor of conscientiously farmed raised fish; I do! It’s the taste and the texture of most tilapia that turns me off. In my experience tilapia often has an unpleasant earthy (or muddy) taste and the texture can be mushy even when it’s perfectly fresh and flawlessly prepared. I don’t mean to be a food snob, really I don’t! But compared to all the fresh Atlantic seafood I have the opportunity to catch (well sometimes), or purchase here in South Florida, tilapia just seemed second rate.

Last night however, I decided to give tilapia another chance. Why? Because tilapia has taken over the market in leaps and bounds becoming one the most popular seafood products in the U.S. today. Everywhere I look, from restaurant menus, to grocery stores tilapia has become a recognized value and a very popular request. Hey, what was the old adage…If you can’t beat them, join them? So I picked up a package of fresh tilapia fillets and set out to prove myself wrong.

According to Cooks Illustrated the muddy taste in tilapia is caused by a naturally occurring compound called geosmin which is Greek for “earth smell”. (Go figure!) They said this compound is abundant in the blue-green algae found in the bottom of the man-made ponds that catfish and tilapia are raised in and that the flavor can be diffused by acids. They went on to recommend soaking in buttermilk for an hour before cooking which of course, I didn’t take the time to do.

My thinking in using this recipe was that the yogurt, garlic, and vinegar in the tzatziki would provide enough acid to overcome any unpleasant taste in the fish and indeed it did…somewhat. While the recipe is a keeper that I will definitely use again, I might opt for pre-soaking the tilapia in buttermilk next time (if I don’t use snapper, grouper, or mahi-mahi instead).

Hang on now…don’t fret! I haven’t given up on tilapia yet. After all, I still have 3 big fillets left from that package last night. I think I might try it with an acidic marinade, a Cuban mojo perhaps or some other citrus blend. I’ll keep you posted as mission “Learn to like Tilapia” continues!

Tzatziki Crusted Tilapia

2 to 4 – Tilapia fillets (preferably pre-soaked in buttermilk for one hour)
¾ Cup – Japanese Panko breadcrumbs
1 Tbsp – Olive Oil
Zest of one whole lemon
½ Tbsp – Large grind, fresh ground black pepper
Kosher Salt
Tzatziki Sauce (Recipe below)

Pre-heat the oven to 425 degrees. Pat the fillets dry and place them on a lightly oiled, foil covered cookie sheet. Sprinkle the fillets with kosher salt and set them aside while you mix the crumb topping.

In a medium bowl combine the breadcrumbs, lemon zest, and pepper then drizzle in the olive oil while stirring. Continue stirring and fluffing the crumbs loosely until the oil, lemon, and pepper has been very well distributed, about 5 minutes.

Spread an approximately 1/8 inch thick layer of tzatziki evenly on top of each fish fillet then sprinkle the crumb mixture over the tzatziki to form an evenly thick coat. Bake for 10 minutes then broil for 1 minute to crisp and brown the topping. Carefully remove from the oven and plate the cooked fillets.

Serve with additional tzatziki and a lemon wedge on the side.

Tzatziki Sauce

2 Cups – Greek Yogurt, plain non-fat
1 small (or 1/2 large) – Cucumber, seeded and grated  (about 1/2 cup)
1 Clove – Garlic, grated fine
1 Tbsp – Red wine vinegar
1 Tbsp – Olive oil
1 good pinch – kosher salt

Grate the cucumber and place it on a paper towel or dish towel, sprinkle it with the kosher salt and let it sit while you prep the other ingredients. In a medium bowl stir together the garlic, vinegar, and olive oil then stir in the yogurt. Finally, gently squeeze any excess moisture out of the grated cucumber and stir into the yogurt mixture until well blended. Taste for seasoning and chill until ready to use.

Enjoy,

Randy

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Salmon Cakes – The easiest recipe I’ve posted yet!

Posted on April 1, 2011 | 2 comments

Photo by KathyHuntPhoto.com

It has been a busy couple of weeks since I last posted, highlighted by a trip to visit my parents. I haven’t done a great deal of cooking and when I did cook, I kept it simple. This recipe is a perfect example of a simple and fast weeknight recipe for when you don’t have a lot of time to spend in the kitchen. It is also, comfort food (once again) for me as it reminds me of the salmon cakes my mom made years ago. Are you noticing a trend here?

Speaking of simple, I have experimented with all manner of ingredients for salmon cakes and none really came out any better than this ultra easy 4 ingredient version. I even commented last night that they don’t even require salt & pepper as the (Arctic Bay from Aldi) canned salmon is seasoned quite well.

When I was a kid I doused them in ketchup; I don’t recommend that these days! What I do highly recommend with these salmon cakes is the Creamy Dill Sauce from Eating Well magazine. Last night, for the sake of time, I went with a quick cocktail sauce but that Creamy Dill Sauce has become a favorite of mine and it compliments these salmon cakes perfectly. Do give it a try!

The only other note I would add is; if your salmon cakes seem to be cooking too quickly, lower the heat by a notch or two. Once it’s that hot, the pan will retain a good deal of heat, even for the second round of cakes. I also recommend wiping out the pan between batches. The fresh oil browns the patties more evenly without leaving bitter charred bits of the first batch behind.

Salmon Cakes

1 – 14 Ounce can pink salmon, drained (Did I mention? Cats love the juice!)
1/3 Cup – Panko bread crumbs, plus ¼ cup reserved
1 – Egg, lightly beaten
3 – Green onions, sliced thin
Olive Oil

In a large bowl use a fork to break the salmon into flakes, crushing any large bones and mixing in any skin (You may remove skin and bone but it is not necessary). Toss the salmon first with the bread crumbs and onions, then with the egg until well mixed.

Using a 1/3 cup measuring cup as a mold, press the mixture to a level 1/3 cup then gently remove the patty. Use your hands to carefully press and finish molding the patty into an approximate ¾ inch thick round. As you finish each patty, dust the exterior with some of the reserved panko crumbs then place it on a platter or cookie sheet to set. Chill the patties in the refrigerator for at least 10 minutes before browning.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat until the oil is shimmering hot. Place 3 of the salmon cakes gently into the skillet and cook about 3 minutes, until crispy and golden. Gently turn the cakes and cook 3 minutes more. Remove the browned salmon cakes to a cooling rack or paper towel. Carefully wipe the pan, replace the 2 tablespoons of oil and repeat.

Serve with cocktail or Creamy Dill Sauce.

Enjoy,

Randy

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“Absolut” Fish: Pan-Seared Fish with Vodka Lime Butter Sauce, Capers and Fresh Dill

Posted on March 18, 2011 | 2 comments

Photo by KathyHuntPhoto.com

This has long been one of my favorite fish recipes. I love the taste of the lime and the capers and the vodka is always an interesting ingredient; together these flavors compliment the fish perfectly. The fresh dill brings a nice finishing touch by adding a fresh bite as well as an attractive visual component. Once you’ve had a little practice it only takes 10 minutes or so to prepare and it’s an impressive and tasty enough dish for company.

Pan-Searing 101

There is really nothing complicated about pan-searing. You may have noticed already, I use the technique a lot. It really is a very convenient way to cook fillets, steaks, or chops when you don’t have hours to spend in the kitchen. What makes pan-searing even more appealing to me is the browning really gives whatever you are cooking a real boost of flavor. Called the Maillard Reaction, this crust of caramelized goodness is the secret behind many delicious restaurant dishes.

With just a couple of key things in mind most anyone can use the pan-searing method, in most any kitchen…

Moisture prevents browning – You will often hear me preach about getting the surface of your fish (or any other protein) dry before searing it. When pan-searing it’s especially important to remember that moisture will inhibit browning. Oil on the other hand promotes browning.

How hot is hot? – Ok, as well as I can describe it; when you heat a pan and add olive oil, then leave the oil to get hot, there is a point just before the oil begins to smoke. At this point the molecules in the oil have loosened or thinned about as much as they are going to and the surface of the oil takes on a shimmering look. That is the right heat for pan-searing.

Wow! That’s really hot! – Always remember: you can move that pan off the fire. Any time you feel your pan might be getting too hot the first step is to simply move it off the burner. Never panic! Be careful and be confident.

Notes: Firm white fish is ready when the fish flakes easily with a fork and the flesh in the center is almost solid white showing very little if any transparency. Remember, fish will continue cooking for a minute or two after you remove it from the heat so be careful not to overcook it. Depending on the thickness of your fillets it should take no longer than 5 to 7 minutes in the oven to finish cooking through.

Side notes: Yes, this recipe contains butter…possibly as much a 1 tablespoon (or pat) per serving which if you think about it really isn’t that much. Once in a blue moon I do allow myself the pleasure and I hope you will too!

Pan-Seared Fish with Vodka Lime Butter Sauce, Capers and Fresh Dill

2 to 4 – (6 Ounce) Firm white fish fillets at least 1” thick. (Such as Mahi-Mahi, Grouper, or Halibut)
¼ Cup – Premium vodka, unflavored
1 Ounce – Fresh squeezed lime juice
2 Tbsp – capers
2 Sprigs – Fresh dill
4 Tbsp – Butter, well chilled, cut into 16 equal cubes
Olive Oil
Kosher salt & fresh ground black pepper

Pre-heat the oven to 400 and use a paper towel to dab the fish to dry it very well. Season both sides with salt & pepper then heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat until shimmering hot. Swirl the pan to evenly coat the cooking surface and carefully place the fish, skin side up / flesh side down, in the pan. Cook 3 minutes (without moving) then gently turn over and cook 3 minutes more. Carefully remove the fish to an oven-proof dish and place it in the oven to finish cooking through.

While the pan is still hot, pour out any excess oil and with the pan still off the heat add the lime juice. Swirl the sizzling juice for about 30 seconds then add the vodka and return the pan to the heat. Simmer, swirling the pan from time to time until the liquid begins to thicken, about 3 minutes. Add 4 of the butter cubes and swirl the pan as they melt.

Reduce the heat to medium and when the first 4 cubes of butter have melted swirl or whisk in 4 more while alternately moving the pan on and off the heat. (Note: The pan should stay hot enough to keep the butter melting but not so hot that the butter burns or separates from the sauce.) When the butter has melted, add the capers along with 4 more butter cubes. Continue gently whisking as the butter melts, finish the sauce by melting the last 4 cubes of butter and set the pan off the heat while you plate the fish.

The fish should be done about the same time as the sauce. Check to make sure the fillets have cooked through, leaving it a little longer if necessary. Carefully (it’s hot!) remove the fish from the oven and place each fillet on a plate. Spoon some of the sauce and the capers over each fillet then use a pair of kitchen shears or scissors to snip a sprinkling of fresh dill over each serving. Serve with a little sprig of dill and a slice of lime on the side.

Enjoy,

Randy


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Scallops Two Ways: Pan-Seared with Grand Marnier Reduction Sauce and Pan-Fried Crusted with Panko and Orange

Posted on March 6, 2011 | 2 comments

We decided to stay in last night and being that it was Saturday night I was in the mood for something a little special. After futzing around the house all day, the afternoon kind of snuck by and before I knew it, once again, it was too late to cook any long-cooking recipes. Seafood is a favorite when I don’t have a lot of time and scallops seemed like just the ticket for a nice dinner for two.

It is nearly impossible here in South Florida to find fresh sea scallops. Even when you find them at the fishmongers, scallops are often previously frozen or, even worse, wet-packed! I know I have written about this before but it bears mentioning again. Wet packed and even some frozen scallops (and shrimp) are soaked in a chemical solution called Sodium triphosphate or STP that ruins the flavor and texture. Take my word for it…you do not want to feed STP to your loved-ones! I always recommend IQF or “Individually Quick Frozen” scallops.

Thankfully, any time seafood is treated with STP it must be stated on the packaging and/or included in the ingredients. I visited our local BJ’s and picked up a nice two pound bag of IQF Sea Scallops. I’ve bought these here before but I always check the label and was pleased to find “Ingredients: Scallops” on this one. The two pound package should last Kat and I two, possibly three meals. So while scallops are a special treat for us, I don’t really consider them a splurge.

One of my favorite things to do when cooking shrimp or scallops is to prepare them 2, sometimes even 3 different ways, usually with a common thread tying the flavors together. I do this because, for me anyway, it makes the dinner seem especially nice…like something you might have at a restaurant. My common thread ingredient for this dinner was oranges. I have been on something of an orange kick lately and it’s a flavor that I think really compliments scallops. I am including both recipes here, either one would be a fine entrée (or appetizer) on its own.

I served these with leeks braised in white wine with orange rind and simple Old Bay seasoned and roasted Yukon potato medallions.

Pan-Seared Scallops with Grand Marnier Reduction Sauce

Recipe notes: This sauce is super concentrated and intensely flavorful. I would have preferred a little less sauce on the scallops pictured above. Plan on 3 scallops per person for an appetizer or a “Two Ways” entrée; use 6 per person if this will be your entrée.

3 to 6 – Medium scallops per person
¼ Cup – Grand Marnier
½ Cup – Fresh orange juice
2 Tbsp. – Butter, cubed into 8 pieces and kept very cold
Kosher salt & fresh ground black pepper
Fresh Orange zest to garnish
Olive Oil

Prepare scallops by removing the tough adductor muscle from the side of the larger adductor muscle ( “see here” ) then pat them very dry using a paper towel. Sprinkle both sides with kosher salt & ground pepper.

Warm 2 tablespoons of olive oil in a large non-stick pan over medium high heat. When oil is shimmering and just beginning to smoke carefully, one at a time, set the scallops into the pan. Sear the scallops without touching them until some browning becomes apparent around the edges, about two minutes. Turn them gently over and sear two minutes more or until scallops are cooked nearly through. (If you cut into one the center should still be a little translucent). Remove the scallops to a plate and cover to keep warm.

To the same pan add the orange juice and boil until the juice becomes syrupy and reduces to about three tablespoons. Remove the pan from heat, add the Grand Marnier and place back on heat. Cook, stirring or swirling occasionally, until the liquid has reduced to about 4 tablespoons. Remove the pan from the heat and stir in the butter cubes 2 or 3 at a time. Continue stirring, adding more cubes as the butter melts and becomes incorporated until all butter has been added. The sauce should now be the right consistency for serving.

To serve place the scallops on your serving plates and drizzle a tiny bit of the sauce over each. Garnish each scallop with a pinch of orange zest and serve.

Pan-Fried Scallops Crusted with Panko and Orange Zest

Recipe Notes: The orange zest in the crust caramelizes quickly and turns a deep brown. Don’t worry! As long as you do not over-brown the crust it does not burn. Actually, I really liked the deep orangey flavor the caramelized zest gives the crust. The Grand Marnier sauce from the above recipe was good on these…just don’t use too much! Plan on 3 scallops per person for an appetizer or a “Two Ways” entrée; use 6 per person if this will be your entrée.

3 to 6 – Medium scallops per person
1-1/2 Cups – Panko crumbs
½ Cup – Whole Wheat or Unbleached all-purpose flour
1 Egg – Lightly beaten with 2 Tbsp. of water
Zest of one large orange (about 2 Tbsp.)
Kosher salt & fresh ground black pepper
Canola and Olive Oil

Prepare scallops by removing the tough adductor muscle from the side of the larger adductor muscle ( “see here” ) then pat them very dry using a paper towel. Sprinkle both sides with kosher salt & ground pepper.

In a small bowl combine the panko crumbs and orange zest, tossing to mix. Mix egg wash in another small bowl and place the flour in another. Dust the scallops first in the flour, then dredge in the egg wash, then toss them in the crumb mixture. Set crusted scallops on a plate and refrigerate until ready to cook.

Warm about 1/4 inch deep of 2 parts canola oil to one part olive oil in a med pan over medium heat. Allow oil to heat thoroughly before cooking the scallops. (Oil should measure 350 to 375 with a probe thermometer. When ready, a bread cube dropped into the pan should “boil” immediately and begin browning in about 1 minute.)

When your oil is hot, carefully place scallops, one by one, into the pan. Cook about two minutes, or until browning can be seen around the edges, turn and cook two minutes more. When golden brown (orange zest will be darker) remove the scallops from the pan to a paper towel or food rack to rest for about a minute.

Serve immediately with a little of the Grand Marnier reduction on the side.

Enjoy,

Randy

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Pan Fried Snapper with a Sesame Ginger Soy Glaze

Posted on February 5, 2011 | Leave a comment

What a busy week it has been! Kat cooked on Monday, we were out with friends for Vietnamese food on Tuesday, Wednesday I had the good fortune of being invited on a fishing trip, and Thursday it was pizza with more friends. Here it is Friday already and I haven’t cooked all week…it is a good night to stay in, have a quiet dinner, and perhaps watch a movie.

Getting back to that fishing trip; I think the warm weather here has the fish a little confused. We were out on the ocean from sunset until midnight and I only brought home 4 little fish. But fresh fish is fresh fish so I wanted to make the most of it. I knew we were busy on Thursday so I filleted the Snapper, and sealed 4 fillets airtight in a plastic bag, and put them on ice. The other 4 fillets were vacuum sealed and frozen for another day.

Fresh fish stays fresh for 2-3 days as long as you keep it cold…ice cold! For my taste, the refrigerator alone is not cold enough and flavor will deteriorate quickly unless the fish is kept on ice. I usually seal fish in an airtight zip lock or vacuum sealed bag then place it in a big bowl of ice. I cover that with another layer of plastic wrap over the top and put the whole thing on the bottom shelf of the fridge. This way, even if the ice melts a little bit, your fish stays nice & cold and doesn’t get waterlogged. Whole, cleaned fish will keep just as well stored the same way.

For this recipe I used boneless fillets. To get good browning it is important to that the fish is dry so after rinsing them I placed them on paper towels and patted them mostly dry, then I transferred them to another layer of paper towels and repeated the process. With sprinkling of salt & pepper…they were ready to go! The fish was served over a bed of Sautéed Spinach with Toasted Sesame Oil with Edamame and Brown Rice.

Pan Fried Snapper with a Sesame Ginger Soy Glaze

4 – 4 to 6 ounce Fillets, Snapper (Tilapia or Catfish would be a good substitute)
¼ Cup – Whole Wheat Flour
Kosher Salt & Fresh Ground Black Pepper

¼ Cup – Soy Sauce
¼ Cup plus 1/8 Cup – Dry White Wine, Divided
1 Tbsp – Agave Nectar
1 Tbsp – Toasted Sesame Oil
1 Tbsp – Rice Wine Vinegar
1 Tbsp – Fish Sauce
1 Tbsp – Fresh Ginger, Minced
1 Tbsp – Fresh Garlic, Minced
¼ Tsp – White Pepper
1 Tbsp – Dry Sesame Seeds
3 – Green Onions, Sliced
1 Tsp – Corn Starch

1 Tbsp – Sesame Oil
1 Tbsp – Canola Oil

Add the soy sauce and ¼ cup wine to a bowl along with the next 7 ingredients, reserve until fish is cooked. Add 1 tsp corn starch and 1/8 wine to another bowl and mix well (this creates a slurry), set aside.

Heat a non-stick pan over medium high heat adding the sesame and canola oil when hot. Pat the fish dry, season with salt & pepper and dredge in flour. Shake off any excess flour and cook the fish 2 fillets at a time browning well, about 2 minutes per side. Remove fish to a paper towel to drain.

When fish is done, discard any excess oil and add the reserved sauce. Raise the heat to high and as soon as the sauce comes to a boil, remove the pan from the heat and stir in the corn starch & wine slurry. When the sauce begins to thicken, stir in the green onions and sesame seeds.

Gently dip each piece of fish in the sauce to coat. Set the fish on the serving plate and spoon on additional sauce before serving.

Enjoy,

Randy

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Menu – Crispy Salmon with Crash Hot Potatoes and Braised Kale

Posted on January 30, 2011 | 2 comments

(Another installment in How To Stretch Those Dinner Dollars…)

I am usually wary of grocery store fish counters but I found the nicest, very fresh, fillets of Farm Raised Steelhead on sale at Albertson’s yesterday. As an avid fisherman I have learned to appreciate fresh fish and when or if I do purchase fresh fish it must first pass a few very important tests. First, the fish must never be frozen. I often see “previously frozen” fish at the fish counter, thawed and displayed on ice. If it was frozen why did they thaw it? How long ago was it thawed? I’m not saying I won’t purchase frozen fish. I just prefer to examine the packaging myself (for me it should be flash frozen or vacuum sealed) and I prefer to thaw it myself…thank you very much.

My second test is visual. Does the fish look fresh? If it is a whole fish the eyes should look clear, not clouded. The skin should be firm and glistening and should not look dry or wrinkled and scales should not be loose or falling off. Fillets too should glisten with moisture and should never look dried out. All fresh fish, whole or filleted, should be kept on ice and unwrapped. If the fish is just lying on a rack or shelf, or if it is packaged and wrapped, I’ll usually keep looking.

Next, how does it feel? If you press your finger on a fresh whole fish it should feel firm. The flesh should spring back quickly when you take your finger away. A fillet may not be as firm but if you press your finger into a fillet and remove it, the flesh should immediately spring back. If an indention remains when you take your finger away, or if the fish feels mushy, then the fish is probably not the freshest. Lastly and simply, how does it smell? You may feel a little funny asking but really, I’ve never even had a person behind a fish counter look surprised. I always ask to smell the fish which should smell fresh and clean, perhaps a little like the mist of a breaking wave…and never, ever should it smell fishy or strong.

The Albertson’s Farm Raised Steelhead fillets passed every test with flying colors. Not only that, at $5.99 per pound it was a great deal! The 1-1/2 pound fillet was big enough for two dinners for 2 for Kathy and I which works out to about $2.25 a plate. Not bad for fresh fish! I still had half a bunch of kale from the other night and I wanted to use that up so this Saturday night dinner really was quite the value meal.

Speaking of feeling funny…I feel a little funny posting other people’s recipes on my blog. If this is going to be “Recipes Randy Cooks” though, then it should most definitely include recipes created by others. Kat loves the crispy salmon skin the sushi chefs make so I was looking for a way to crisp the skin when I found this video by Gordon Ramsay. I was getting a little tired of rice so I chose an old favorite potato recipe, Crash Hot Potatoes. Like I told my friends on Facebook, if you have not tried this potato recipe…do it…do it now! You will not be disappointed.

Menu – Crispy Salmon with Crash Hot Potatoes and Braised Kale

For the Kale

About 2 Cups – Fresh Kale, stemmed and cut into bite sized pieces
2 Med – Shallots, Halved, then sliced lengthwise
2 Cloves – Garlic, minced
A couple of Lemon Peels (Left over from making the lemon vinaigrette and lemon zest used in the other 2 recipes)
1 Sprig – Fresh Rosemary
¼ Cup – Chicken Stock
Kosher Salt & Fresh Ground Black Pepper
Olive Oil

Heat 1 Tbsp. olive oil over medium heat and cook the shallots and garlic until just beginning to brown. Remove to a bowl and set aside. Add another Tbsp. olive oil to the pan and sauté the kale for two minutes before adding the lemon peels, rosemary, chicken stock, and salt & pepper. Bring to a boil, lower the heat, cover and simmer 10 minutes.

Remove the cover, add the shallots & garlic back into the pan and continue simmering uncovered a few minutes more allowing most of the broth to evaporate. Remove the lemon peels and rosemary and serve with a drizzle of the lemon vinaigrette from the fish recipe.

For the Potatoes

4 Med – Red Bliss or Yukon Gold Potatoes, whole, two inches or less in diameter
Kosher Salt & Fresh Ground Black Pepper
1 Sprig – Fresh Rosemary, stem removed & chopped fine
Lemon Zest (from the fish recipe)
Olive Oil

While pre-heating the oven to 450 degrees, boil the potatoes until they are just cooked through, about 10 minutes. Drizzle olive oil on a foil-lined sheet pan and place the potatoes on the pan. Using the bottom of a jar or drinking glass, gently but firmly press the potatoes until they burst, then flatten them to about ½ inch thick while trying not to break them apart. Drizzle each potato with olive oil, season with kosher salt & fresh ground pepper, and sprinkle with the rosemary. Bake until the potatoes are browned and crispy, about 25 minutes. Sprinkle with a little of the lemon zest and serve.

For the Fish…

2 Portions – Salmon or Steelhead, 4-6 oz each, skin on
1 Sprig – Fresh Rosemary, stem removed & chopped fine
Zest of 1 Lemon
Kosher Salt & Fresh Ground Black Pepper
Olive Oil
Lemon Vinaigrette (I used 1 recipe of Good Seasons Italian Dressing made with lemon juice instead of vinegar.)

Rinse and pat dry the fish so that it is very dry. Using a very sharp knife, make a series of deep slices into the skin, crossways along the center, about every three eighths of an inch. (The slices should not reach the edges of the fillet.) Season the skin side with kosher salt, lemon zest, and chopped rosemary making sure to get plenty of the seasonings down into the slices. Drizzle with olive oil and set aside until your sides have been cooked and are ready to serve.

When you are ready to cook the fish, Heat 2 Tbsp. of the olive oil in a non-stick pan over medium high heat until the oil begins to smoke. Carefully place the fish into the pan, skin side down, and do not move it until the fish appears to be cooked about three quarters of the way through. While it is cooking add salt and fresh pepper to the exposed side.

When the fish appears to be cooked about three quarters of the way through, gently turn it over. Cook 2-3 minutes, turn again, and cook one minute more on the skin side. Remove the fish from the pan and plate skin side up. Drizzle lightly with the lemon vinaigrette and serve.

Enjoy,

Randy

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Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

Posted on January 19, 2011 | Leave a comment

I actually made the dish in the photo one evening while my wife was out of town. After a couple of nights of take-out food I was ready for a real meal so I stopped by Costco on my way home from work. I was happy to find they had one of my favorite fish in the fresh fish section, Corvina! With this beautiful fish and the fresh lemons I already had on hand it wasn’t hard to decide on a theme for my dinner for one.

Often when preparing a meal I look for one common theme that will highlight each part of the menu. Whether it’s garlic, an herb such as thyme or rosemary, or in this case fresh lemon, I use my theme ingredient in each of the dishes I serve. To my thinking this creates a common thread throughout the meal that not only links and compliments the flavors of the food…I think it makes the meal that much more interesting!

The recipes for this menu are written for two but the ingredients can easily be doubled. The Cool Beans Salad is best made ahead of time and refrigerated at least two hours.

Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

For the Cool Beans Salad…

1 – 14.5 oz Can of Cannelloni (white kidney) Beans, rinsed and drained
¼ Cup – Fresh Cucumber, peeled, seeded and cubed
¼ Cup – Fresh Tomato, mostly seeded, and cubed
1 Branch – Celery, diced
1 – Med Shallot, minced (Optional)
1 Tbsp – Fresh Parsley, chopped
1 Packet – Good Seasons Italian All Natural Salad Dressing Mix
½ Cup – Extra Virgin Olive Oil
¼ Cup – Fresh Lemon Juice
3 Tbsp – Fresh Water

In a medium sized mixing bowl combine the first 5 ingredients. Follow the directions on the package for mixing the dressing, using lemon juice in place of the vinegar. Gently toss the salad with only enough dressing to coat. (There should be very little pooling of dressing in the bottom of the bowl.) Chill before serving.

For the Squash…

Two – Med. Zucchini, Halved lengthwise then cut into roughly ¼” slices
Two- Med. Yellow Squash, Halved lengthwise then cut into roughly ¼” slices
1 – Small Onion, Quartered, then sliced
1 – Sprig Fresh Thyme
1 Tbsp – Fresh Lemon Juice
Olive Oil
Kosher Salt & Fresh Ground Black Pepper

Warm 1 tbsp of olive oil in a 10” skillet over medium heat. When the oil begins to shimmer add the onions and cook stirring often until some browning begins to occur. Add the squash (zucchini and yellow) and thyme, and continue cooking.  Stir occasionally until squash is mostly cooked but still a little firm in the center (tender crisp) then season with salt & pepper. Toss with the lemon juice, turn off the heat, and leave the skillet on the burner to stay warm until serving.

For the Fish…

2 Fillets, 4 to 6 ounces each – Fresh Corvina (Grouper, Snapper, or Tilapia may be used)
4 Tbsp – Unbleached or Whole Wheat Flour
2 – Eggs, lightly beaten
Kosher Salt & Fresh Ground Black Pepper
4 Tbsp – Olive Oil

¼ Cup – Dry White Wine
Juice of one half lemon
Slices of one half lemon
2 Tbsp – Unsalted Butter, chilled and cubed into 8 pieces
2 Tbsp – Fresh Herbs such as Parsley or thinly sliced Basil (Pictured)

Heat 4 tbsp olive oil in a large pan over medium high heat until shimmering. Season fish pieces with salt & pepper, dust each with flour (shaking off excess), then dredge in egg to completely coat. Gently and carefully lay the fish into the pan, you should immediately hear sizzling.

Watch fish closely until you can see good browning around the edges, lifting gently after 2 minutes to check the bottom surface. After 2 to 4 minutes, or when the bottom looks nicely browned but not too brown, gently turn the fish over and repeat. Remove the fish to the serving plates. (Note: If your fish is more than ½ inch thick you may want to place it on a sheet pan in a 325 degree oven to finish cooking while you make your sauce.)

Drain any excess oil from the fish pan and discard. Back on the heat, add wine to the pan and whisk to dissolve any brown bits. Boil until about half the wine has evaporated (reduced), then add the lemon juice and 2 lemon slices. Continue boiling, whisking occasionally, until most of the total liquid has reduced and some thickening has begun. (If the liquid seems to boil too rapidly just move the pan off the heat until it is back under control.)

When the liquid has reduced to almost a syrup, remove the lemon slices and turn off the heat. Add the butter 2 or 3 pieces at a time whisking into the sauce as the butter melts. When each addition of butter has completely melted, add the next 2 or 3 pieces until all has been incorporated into the sauce. By the time the last of the butter has been melted the sauce should be just the right consistency. If it is too thick, stir in a splash of wine to loosen…if it is too liquid just let it cook with the residual heat another minute or so. Just before serving stir in the fresh herbs.

Serve the fish with a lemon slice and the sauce and enjoy!

Randy

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Menu for Two – Pan Seared Sea Scallops with a Fresh Herb White Wine Sauce, Oven Roasted Potatoes and Asparagus Spears.

Posted on December 23, 2010 | 3 comments

Last week my wife Kathy had a rough week fighting the cold that I probably gave her when I had it the week before. Since she was feeling somewhat better by Friday I wanted to cook her something special so I went browsing at Costco for something out of the ordinary. With a crispy salad and some crusty bread, these scallops fit the bill perfectly!

I shop at Costco or BJ’s often as bulk stores are a great way to stretch your grocery bucks. For instance, while you might find nice fat Sea Scallops (nearly always pre-frozen) at a local seafood market or grocery for 12.99 to 15.99 per pound, these came in just over 9.00 per pound for a two pound bag. Two pounds are enough for 3 dinners for the two of us and that boils down to about $6.00 per meal or $3.00 per person. Just try to find that kind of deal at a seafood restaurant!

Speaking of buying frozen seafood; for a very long time I absolutely refused to buy frozen scallops or shrimp. While I wouldn’t consider myself a food snob…I simply did not care for the way the frozen ones tasted when compared to fresh. Then I came across an article about sodium tripolyphosphate . Sodium tripolyphosphate is a preservative that packagers will “claim” is used to “retain tenderness and moisture”. In fact it absolutely ruins the flavor and texture of certain foods, especially shrimp and scallops, giving the flesh a diluted, soapy flavor and an unpleasant spongy, almost waterlogged texture.

So why do seafood packagers use this additive, which is also used in household cleaners, laundry detergent, and paint? The simple answer is Sodium tripolyphosphate “can substantially increase the sale weight of seafood in particular”. Need I say more?

Fortunately, in the U.S., Sodium tripolyphosphate must be listed in the ingredients list on the package label. Also fortunately, Costco and BJ’s both carry frozen shrimp and scallops that do not contain Sodium tripolyphosphate! Do yourself a favor and read the ingredients next time you buy frozen seafood. For the same reason I also try to avoid the “fresh” scallops that are sold soaking in “their own” liquid.

Menu for two – Pan seared sea scallops with a fresh herb white wine sauce, oven roasted baby creamer potatoes and asparagus spears.

Note: Before I get started on the recipe there is one other tip that I must mention: WATER KILLS BROWNING! In searing and roasting the browning that occurs on the outside surface is where the flavor comes from. Searing your scallops while they are wet will prevent them from browning. To get the most flavor from your browned foods always be sure to pat them dry with a paper or dish towel before cooking.

For the Scallops you will need:

12 medium – Sea Scallops, thawed, rinsed, and dried well.
¼ Cup – Dry white wine such as Pinot Grigio or Sauvignon Blanc
Juice of ½ – Fresh lemon
3 Tbsp – Butter, Cut into 6 or 8 cubes, and kept cold.
2 Tbsp – Shallots, minced
2 Tbsp – Fresh basil, sliced in thin ribbons ( see http://www.basilbasics.com/chiffonade.html )
1 Sprig – Fresh rosemary
Italian Herb Seasoning Grinder
Olive Oil

For the Potatoes and Asparagus you will need:

12 – Baby Potatoes, I used half red bliss and half Yukon gold potatoes
12 Large or 16 Medium – Fresh green asparagus spears
Olive Oil
Italian Herb Seasoning Grinder

To Prepare:

1. Preheat the oven to 425 degrees. Rinse and dry the potatoes. Trim the stem end of the asparagus, rinse and dry. When the potatoes are dry toss them with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Spread them evenly in a glass 9 X 12 inch baking dish and roast for 15 minutes. Meanwhile, toss the asparagus spears with just enough olive oil to coat, give them a good dusting of seasoning from the Italian herb seasoning grinder and toss again. Set the asparagus aside.

2. Warm 1 to 2 Tbsp olive oil and 1 sprig of rosemary in a non-stick pan over medium high heat swirling the oil occasionally as it heats. Dust the scallops lightly with the Italian herb seasoning.

3. After 15 minutes carefully remove the potatoes from the oven. Carefully tilt the baking dish so that the potatoes move to one side allowing room to add the asparagus spears. Add the asparagus and place the dish back in the oven for 15 minutes longer.

4. While the vegetables finish roasting, sear your scallops: When the oil in the pan is hot the rosemary will begin to crackle and pop. Remove and discard the rosemary then gently place the scallops, one at a time, into the pan. You should hear a distinct sizzling as soon as each scallop hits the oil. Sear the scallops for two minutes on the first side, gently flip, and sear one minute more before removing directly to serving plates. Cover each plate with a paper towel or foil to keep the scallops warm.

5. Remove the vegetables from the oven and set aside to rest.

6. As soon as the last scallop is removed, add the shallots and the wine to the pan. As the wine comes to a boil swirl the pan and, using a wood or silicone spatula, scrape any browned bits from the pan. Reduce until the wine takes on a syrupy consistency then add the lemon juice.

7. Turn off the burner and allow the residual heat to reduce the liquid by half. Gently swirl in the butter cubes 2 or 3 at a time letting these melt before adding 2 or 3 more. Continue swirling the pan until all of the butter has been incorporated, swirl in the basil and spoon the sauce evenly over the scallops.

8. Carefully place the roasted vegetables on the plate and serve.

Enjoy!

Randy

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