Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Friday, January 29, 2010

Indonesian Ginger Chicken and Shrimp Bisque

It’s Barefoot Blogger time. I missed the posting date for the first recipe of the month so I’ll give my review for both now. For the newcomers Barefoot Bloggers are a community of food bloggers that twice monthly make, sample and post a review of Ina Garten recipes. Both of the recipes this month PUSHED me right past my comfort zone. I was a good foodie, sucked it up and followed the recipes.

The first recipe for the month was chosen by Todd of A Cooking Dad and he chose Indonesian Ginger Chicken which can be found in The Barefoot Contessa Cookbook on page 125 or on the food network site. This was a nice recipe and my family really enjoyed the chicken. I don’t eat chicken off of the bone so my boneless chicken breast was not so wonderful, very dry! I will make this chicken again for my kids and husband. This recipe makes nice wings too.

Ingredients

nocoupons

  • 1 cup honey
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.


Second Recipe of the month

Jennifer of Our Blessed Home chose the second recipe Shrimp Bisque which can be found in Barefoot Contessa at Home on pages 52-54 or again on the food network site.

To say I was not excited about this recipe would be an understatement. I grew up in South Florida and the idea of any seafood prepared with seafood purchased in the middle of Texas just grosses me out. But again, I was a big girl and made the bisque just as Ina would. I took a few pictures then sat down with my family to eat and IT WAS GOOD. Would I make it again??? Maybe when we are in Florida for the summer. My husband and seven year old had seconds. My five year old finished his original bowl and my three year old informed me that she does not like SHARK soup. Who knew?

Shrimp Bisque

Seafood Stock!

Ingredients

nocoupons

  • 1 pound large shri mp, peeled and deveined, shells reserved
  • 4 cups seafood stock
  • 3 tablespoons good olive oil
  • 2 cups chopped leeks, white and light green parts (3 leeks)
  • 1 tablespoon chopped garlic (3 cloves)
  • Pinch cayenne pepper
  • 1/4 cup Cognac or brandy
  • 1/4 cup dry sherry
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/3 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Sunday, August 16, 2009

Spaghetti with Two Tomatoes and Shrimp


Here is a fast, easy and low-heat meal that is quick enough to be a weeknight meal and pretty enough to be a Sunday dinner.

The pesto can be frozen and used again with just about any pastas, meat or bread. I love this tossed with shrimp but it’s also good alone. Perfect for summer nights when you don’t want to heat up the kitchen.


Recipe adapted from “La Cucina Italiana”

Ingredients

  • 1 C Sun-dried tomatoes, drained
  • ½ C Olive oil
  • 1 tsp Capers, rinsed, soaked and rinsed again
  • 2 C Cherry tomatoes
  • 3 Tbls grated Parmigiano-Reggiano cheese
  • 1 Tbls chives, chopped
  • 1 lb shrimp
  • 1lb Spaghetti

Directions for Pesto

  • Puree sun-dried tomatoes, oil and capers until well combined.
  • Add cherry tomatoes and puree again until smooth.
  • Add 1-2 tablespoons of water if necessary.
  • Transfer pesto to a large serving bowl; stir in cheese and chives

Directions for Shrimp

  • Peel and devein.
  • Grill for a few minutes until pink.

Directions for Spaghetti

  • Bring large pot of salted water to a boil.
  • Add pasta and cook until al dente.
  • Drain and toss with pesto and grilled shrimp.
  • Garnish with chives and Parmigiano cheese.

Friday, June 5, 2009

Creamy Prawns with Fettucine

Keeping with my cooking style of fast and easy, here is great recipe that only takes minutes to prepare and cook. Enjoy!


Creamy Prawns with Fettucine
Adapted from "The Essential Pasta Cookbook"


Ingredients
  • 1lb Fettucine
  • 1-2 lb Shrimp, peeled and deveined
  • Butter
  • Olive Oil
  • Green Onions, chopped
  • 2-3 Cloves Garlic, minced
  • 1 C Heavy Cream
  • Fresh Parsley, chopped
  • Salt and Pepper

Directions
  • Cook Fettucine in salted water until al dente
  • saute in garlic and onions in the melted butter and oil.
  • Add shrimp and cook just until they turn color, 2-3 mins, then remove just the shrimp from the pan.
  • Add heavy cream to the fry pan. Bring to a boil the reduce the heat and cook until cream starts to thicken.
  • Return the shrimp to the cream, add salt and pepper and simmer for 1 minute.
  • Add the shrimp and cream sauce to the fettucine and toss gently.
  • Sprinkle with parsley and serve.

Thursday, May 14, 2009

Tuna Salad

It’s Barefoot Bloggers time. The recipe was selected by Kate of Warm Olives and Cool Cocktails who has chosen Tuna Salad. I was born and raised in South Florida and consider myself a BIG fan of anything seafood. Tuna would be the one exception. The only time that I like tuna fish and especially tuna salad is on a boat after a long day spent scuba diving. Strange I know but that’s my little quirky seafood issue. Anyway, I put on my big girl pants and got busy making Ina’s version of tuna salad. My husband loved this meal and even asked if I could suck it up and make it again some time soon. Truth be to told this was not awful. Making it a salad and not tuna salad saved it, in my opinion. The dressing was very good and a very nice complement to the tuna.

Ina’s recipe

Ingredients:

  • 2 1/2 teaspoons kosher salt, plus extra for sprinkling
  • 1/2 teaspoon coarsely ground black, plus extra for sprinkling
  • 2 limes, zest grated
  • 1 teaspoon wasabi powder (I didn’t use this)
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • 2 teaspoons soy sauce
  • 10 dashes hot sauce (recommended: Tabasco ) (didn’t use)
  • 1 to 2 ripe Hass avocados, medium diced
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup red onion, small diced (didn’t use)
  • English Cucumbers
  • Roma Tomatoes
  • Carrots
  • Fresh Spinach

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Thursday, April 2, 2009

Crab and Ricotta Manicotti


I’ve been looking for another non-meat dish to serve during Lent and this was perfect. This is elegant, easy and so yummy. We were at the circus all afternoon so I prepared this in advance and just popped it into the oven when we got home. It was a great meal after a belly full of cotton candy.

Recipe adapted from “Everyday Pasta” by Giada De Laurentiis. (my changes in red)

1 box of manicotti pasta (12 shells) or an 8-(ounce) box cannelloni 2 boxes
1 C Whole-Milk Ricotta Cheese 32 oz
¾ C Grated Parmesan Cheese, plus ¼ C for sprinkling
Mozzarella for filling and for sprinkling
1 Egg Yolk 2 whole eggs
½ C Chopped fresh basil
Parsley
Nutmeg
Sage
1 lb Lump Crabmeat, picked over for shells and cartilage
¼ tsp Salt (no salt)
¼ tsp Freshly Ground White Pepper
Butter for Pan
Béchamel Sauce

Bring pot of salted water to boil over high heat. Add pasta and cook until tender but still firm, stirring occasionally, 8-10 minutes. Drain.

In large bowl, mix together ricotta, parmesan, mozzarella, egg, Parsley, nutmeg, sage, basil, crab, salt and pepper.

Pre-heat the oven to 350ºF. Butter (Pam spray) 9X 13 X 2 inch glass baking dish.

Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the Béchamel sauce and sprinkle with cheese. Bake until bubbly and the top is golden brown, 15-20 minutes. Serve immediately.

Friday, March 20, 2009

Farfalle with Broccoli

This time of year I look at and cook a lot of different fish recipes. This is one from Giada that I really wanted to try because it looked fast, easy and very tasty. If you guys don’t have any of Giada’s cookbooks, go grab one. Not only do they have wonderful recipes but also they are full of great tips.

The tip from this recipe page, in short, for convenience of entertaining prepare pasta earlier in the day then just reheat. Cook Pasta until al dente, scoop out of the pot into a colander and save the water. When ready to serve reheat the water, until boiling, add the pasta back to the water for 1 minute. Stir gently with wooden spoon to loosen, then toss with sauce and serve.

I love this tip. I never thought to reheat pasta in this fashion. This dish turned out very yummy and was easy to prepare and cook. My husband asked what I was making with anchovies and reminded me that he does not like anchovies. Well, he ate two servings for dinner and took some with him for lunch today. We had a big green salad with this dish, making this a perfect dish for the start of spring. For those of you that have young children or doubting husbands, no worries, the anchovies dissolve. They won’t even know they are in there.

Farfalle with Broccoli
Recipe from “Everyday Pasta” by Giada De Laurentiis
Ingredients:
1 lb Farfalle Pasta
2 heads of broccoli, trimmed to florets (4 cups)
¼ C extra-Virgin Olive Oil
3 Garlic Cloves, chopped I used 5 because they were the last from the head
5 Anchovy Fillets, Chopped
¼ tsp Red Pepper flakes
½ tsp salt I omitted the salt since the anchovies are so salty and the pasta water is salted.
½ tsp ground Black Pepper
I added a bit of white wine. Just because that’s how I roll.
½ C freshly grated Parmesan Cheese

Directions:
Bring a large pot of salt water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes add the broccoli florets to the pasta, stir and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water. I didn’t time my pasta I just cooked it until it was al dente.

Meanwhile, in a large skillet, heat the Olive Oil and butter over medium-low heat. Add the garlic, anchovies, red pepper flakes and wine, and cook for 5 minutes. Add broccoli, pasta, salt and pepper and toss. Add some of the reserve pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan Cheese.
The following are a few pictures of spring flowers blooming in our yard.
This is Cross Vine on our fence.

I don't remember the name of this flower. It pops up every spring in our flower bed and I'm always happy to see it.
Happy Spring!

Monday, February 23, 2009

Étouffee

Happy Fat Tuesday to you!
With the Lent season upon us, take this last chance to cook something a little bit sinful. Wednesday many of us will be giving up something in order to prepare for Easter. If you are like me then the things you give up could very well be food related. Also, take this last opportunity to prepare your body for all the fish it will consume in the coming weeks.

I would like to issue a Kitty Cat Warning at this time. If you are the owner of a cat, they will have a hard time resisting this meal. Our cats were willing to fight the dogs for a spot in the kitchen. Our kitten was even willing to get burned in the hunt for Crawfish. Our 9-year-old cat, that is seldom seen while the kids are awake, was right there in the mix too.

Étouffer means to smother and smother this recipe does, not to mention sticking to your ribs. Étouffee is great in that you can put in any ingredients you want and it still tastes wonderful. Have fun and use some ingredients that you don’t normally use in your cooking.

Ingredients:
1 Lb Chicken strips
1 lb Shrimp Frozen baby small shrimp
1 Lb Crawfish tails Frozen, cooked and peeled
1 Lb Andoulle Cajun Sausage
½ C Butter
½ C All-purpose Flour
2 C chopped Celery
2 C Chopped Onion
4 or 5 Cloves of Garlic
1 C Chopped Green Onion
1 C Chopped Sweet Bell
3 Tbsp Butter
1 Beer Shiner Bock have extras to drink.
1 C water
½ Fresh Parsley
1 Tsp Salt
½ Tsp Red Pepper
½ Tsp Pepper Black and white peppercorns
1 Tbsp Chipotle Tabasco
½ Tsp Smoked Paprika
4 C cooked rice

Directions:
Thaw Crawfish and shrimp, if frozen. Fresh Crawfish can be a real chore to cook and peel.
Start rice cooking.
Cook chicken and sausage in the pan or pot that you will be using for the Étouffee. Remove all your meat to a plate while preparing the roux.
Stir together flour, and butter until smooth. Cook over Medium-high heat for 3 minutes stirring constantly.
Reduce to medium heat. Cook and stir 5 minutes more or until a reddish brown roux is formed.
Add onion, garlic, celery, & sweet pepper. Cook and stir for 5 minutes.
Add 3 Tbsp butter: stir until melted.
Stir in beer, water, green onion, parsley, red pepper flakes and pepper.
Bring to a boil.
Add Crawfish, shrimp, chicken and sausage. Return to boil and reduce heat. Simmer, uncovered 5 or 10 minutes more or until heated through.
Serve on top of cooked hot rice.
I grate cheddar chipotle cheese on top of ours. Cheddar cheese with roasted jalapeno peppers.

Again, you can add your choice of seafood or meat and even add vegetables if you like. I had planned to add okra but forgot I had it.

HAPPY FAT TUESDAY! Drop us a comment. We would love to know how you will celebrate this day.

Tuesday, February 17, 2009

Lobster Ravioli in a White Peppercorn Wine Sauce

I HEART Ravioli!

I have a minor obsession with the making and eating of ravioli. OK, maybe not minor but an obsession all the same. ANYWAY, we NEVER go to a restaurant on Valentine’s Day. Other than dragging three kids with us, we are just not restaurant people. That is to say we do go out to eat, just not often and never on holidays. I tend to suffer from buyers remorse very time I leave a restaurant. Many restaurant foods taste the same, have small portions, no seconds and they want you to pay for it too. I put extra effort into cooking something special and different for holidays. I make sure to use the GOOD china and little decorations so the kids recognize that it is a special day and a special dinner. So what to have for Valentine’s Day dinner was my question, my quest, something to WOW the family. Lobster seemed the perfect answer to both. The kids love to watch the lobster in the tank at the market and the husband doesn’t get lobster cooked at home often. I was not ready for sharing with the kids the life lessons that come along with buying and cooking live lobster so, lobster tails seemed the best solution. Also, having grown up in South Florida, I know that in the Dallas/Ft. Worth area I’m not getting any seafood that was caught today or even this week, catfish excluded.

If you have never made ravioli, try it. They are very easy to make and always a hit. My kids even love to help make them. As the chef, there is nothing that you can’t put into and on ravioli, so you can really use your imagination when you create them.

Ravioli stuffing
4 Lobster tails
Gruyere Cheese

Cook the lobster tail. Peal the meat out of the shell.
Drop it into your processor along with the cheese. Fill your ravioli and set them aside to dry.


White Peppercorn Wine Sauce
White peppercorns
Shallots
White wine
White wine vinegar
Salt
Butter
Gruyere cheese

Sauté Peppercorns and shallots in a small amount of butter.
Add Wine and vinegar and reduce by almost half
While whisking, add salt and a lot of butter (a little bit at a time)
Finally, add a handful of cheese and allow to thicken a little.
Pour over the boiled, al dente ravioli.

We had our ravioli along side, roasted Prosciutto wrapped asparagus, Mozzarella cheese tray and a big salad.


This was a wonderful Valentine’s Day meal for us. Not only was the food great but also we all helped to make it. Be sure to check out the cheese tray my husband put together. NICE JOB!