| SEAFOOD RECIPES | ||
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Page 1 | More Seafood Recipes |
| SEAFOOD RECIPES | ||
|
Page 1 | More Seafood Recipes |
For some reason, small tunas like the bonito are not as popular fresh
as
the large yellowfin and bigeye tunas. Bonito has a delicate yet
rich flavor.
In this recipe, the fish is highly seasoned, grilled, and then broken
up into
pieces with the tines of a fork and used as the filling for tacos.
The slight bitterness from the grilling combined with the smoky
richness
of the seasoned fish is a perfect excuse to experiment with several
salsas as accompaniments.
I particularly recommend Charred Tomato Mint Salsa.
Don't forget to have plenty of soft, fresh tortillas on hand.
1 pound bonito, mackerel,
or yellowfin tuna fillet, cut into 2-by 4-by 1-inch strips, or 1 small
whole mackerel
2 tblspns. freshly squeezed lime juice,
plus more, if necessary
1/4 cup olive
oil, plus more for oiling grill
2 tblspns. chipotle rub (recipe follows)
2 tblspns. diced radish
2 tblspns. very thinly sliced scallion,
white and green parts
charred tomato mint salsa
8 small tortillas, heated
Light the grill. In a medium-sized, nonreactive bowl, toss the fish
with lime juice,
1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let
marinate about 1 hour.
Oil grill and cook fish over a hot fire until lightly charred and
medium-rare
(it should still be pink in the middle), about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish.
Taste for seasoning and sprinkle with a little more Chipotle Rub
and lime juice, if needed.
Top with radish and scallion and serve warm with salsa and tortillas.
CHIPOTLE RUB
1/4 cup
dried Mexican oregano*
1/4 cup
corn oil
5 dried
chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5
ancho chiles*, seeded and deveined (wear rubber gloves)
25
garlic cloves
1 1/2 cups coarse salt
* available at Mexican markets and some specialty produce markets
In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet
occasionally, until fragrant and beginning to brown, about 2 minutes,
and transfer to a small bowl.
Cool oregano completely and in an electric coffee/spice grinder
grind fine.
In a heavy skillet heat oil over moderately high heat until hot
but not smoking and,
using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed
and just beginning to brown,
about 10 seconds.
(Do not let chiles burn or rub will be bitter.)
Transfer chiles as fried to paper towels to drain and cool until
crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice
grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt
until mixture is a shaggy,
saltlike consistency.
If mixture seems moist, on a large baking sheet spread it into a
thin, even layer and dry in
middle of an oven set at lowest temperature until no longer moist,
about 1 hour.
Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled, 6 months.
Regrind rub before using.)
Makes about 3 1/4 cups. Serves 4
Chef Norm's note:
I do not know where this
recipe came from but I must take my hat off to the Chef.
This dish is AWESOME!!!
Prep time: 25 minutes
Grilling time: 6 to 8 minutes
Charcoal: Direct
Gas: Indirect/Medium Heat
18 small
inner cabbage leaves, trimmed to 2-3 inch diameter pieces
1/4 tspn
salt
1/4 tspn
ground black pepper
18 med
shrimp, peeled and deveined (about 1 pound)
18 small
oysters in 2-to 3-inch diameter shells
1 tspn
olive oil
1 clove
garlic, minced
1/2 tspn.
cayanne pepper
2 tblspns
dry white wine
1 tblspn
white balsamic vinegar
Salt, to taste
Sprinkle 18 small cabbage leaves with salt
and pepper.
Place one shrimp on each leaf.
Scrub oysters with a stiff brush under cool
running water.
Place the shrimp in the cabbage leaves and
the oysters in center of cooking grate.
Grill 6 to 8 minutes.
Meanwhile, to make sauce, heat oil in small
skillet. Add garlic and sauté for 30 seconds.
Add wine, vinegar, cayanne pepper and salt
and simmer for 3 minutes.
Oysters are done when shells pop open.
Remove shrimp in cabbage leaves and oysters
from grill, being careful not to lose any juices.
Use tongs or hot pads to remove oysters. Discard
any oysters that have not opened.
Cut oysters free from shells and discard top
shells. Serve shrimp and oysters with sauce for dipping.
Makes 6servings.
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CURRIED
LOBSTER
by: Chef Norm
Prep time: 10 minutes
Grilling time: 8 to 10 minutes
Charcoal: Direct
Gas: Indirect/Medium Heat
1/2 cup
butter
1 1/2 tspns
Madras curry powder
2 tspns
finely chopped red finger pepper
1 tspn
garlic, finely minced
1 tspn
chile pepper (more if you like it hot)
Salt and pepper to taste
4 (6-8oz)
frozen lobster tails, thawed and cleaned
1/4 cup
lime juice (juice of 2 limes)
In a small saucepan melt butter.
Add curry powder, garlic and chile pepper;
heat for 1 to 2 minutes.
Add salt and pepper to taste.
Rinse lobster tails and pat dry. Turn lobster
tails shell side down.
To expose meat, cut lengthwise through bottom
shell with kitchen shears or sharp knife.
Bend tail along cut to crack open shell a
little wider.
(You can also cut bottom shell lengthwise
along each side and remove.)
Sprinkle ½ tablespoon lime juice on
meaty portion of each lobster tail.
Spread 1 tablespoon of butter mixture on each
lobster tail.
Reserve remaining butter mixture.
Place lobster tails shell side down on center
of cooking grate.
Grill 8 to 10 minutes or until meat is opaque.
Serve with remaining butter mixture, if desired.
Makes 4 servings.
Notes: Madras curry powder is a sweeter blend
than standard curry powder,
sometimes available in the spice section of the grocery store.
If you can’t find Madras curry powder at your
local grocer’s, add a pinch of sugar
with the regular curry powder.
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Shrimp
Curry & Rice
by: Chef Norm
1 cup regular
long-grain rice
2 tspns.
olive oil
1 med
onion, diced
1 tspn
garlic, finely minced
1 tblspn.
curry powder
1/2 tspn.
cayanne pepper
1 tspn.
mustard seeds
1 lb large
shelled & deveined fresh or frozen (thawed)shrimp with tail shell left
on
1/2 cup light
coconut milk (not cream of coconut)
3/4 cup
frozen peas, thawed
1 cup
frozen whole baby carrots, thawed
1/2 tspn.
salt
1 tblspn
chopped fresh cilantro leaves (optional)
Prepare rice as label directs but do not add
margarine or butter.
In nonstick 12-inch skillet, heat 1 teaspoon
olive oil over medium-high heat until hot(not smoking).
Reduce heat to medium; add onion cook 6 minutes
or until tender, add garlic and cook 2 minutes more.
Add curry powder and cayanne pepper cook 1
minute, stirring.
Remove onion mixture to medium bowl.
Increase heat to medium-high.
In same skillet, heat remaining 1 teaspoon
olive oil until hot.
Add mustard seeds; cook 30 seconds, stirring.
Add shrimp, and cook 4 minutes or until opaque
throughout, stirring frequently.
Return onion mixture to skillet; stir in coconut
milk, peas, carrots, and salt; heat through.
Serve over rice.
Sprinkle with cilantro if you like.
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SAUTEED
SHRIMP by:
Chef Norm
2 lbs
medium peeled shrimp
1 small
onion sliced into rings
1
red bell pepper julianed
1
green bell pepper julianed
1 can
straw mushrooms drained
2 tblspns butter or margarine
1 cup
white cooking wine
1 tblspn garlic
powder
1 tspn
dried thyme
1 tblspn season
salt and 1 tbl. spoon black coarse ground pepper
In a 10qt. nonstick fry pan on high heat ,
melt the butter or margarine, pour in the cooking wine,
the garlic, thyme and season salt , bring
to boil again while stirring , add onions and mushrooms,
mix well , bring back to boiling again , add
the shrimp , mix well , sprinkle with the black pepper
and mix well , when shrimp turn pinkish in
color there done ,(about 1 to 2 minutes)
DO NOT OVER COOK) serve over steamed white
rice , with either a garden or Caesar salad,
its quick and its dinner.
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Aegean Shrimp Anita
1/4 - 1/2 cup
olive oil
1 med
onion, chopped
3/4 lb.
tomatoes, chopped (2 medium)
2 cloves
garlic, crushed
1 small
bay leaf
1/2 tsp
dried basil
1 tsp
dried oregano
1/4 cup
chopped fresh parsley
1/2 tsp
hot sesame oil (DO NOT OMIT)
salt and freshly ground black pepper, to taste
1 lb
raw shrimp, shelled, deveined
8 oz.
feta cheese, crumbled
8
black olives halved, preferably Greek
1/2
lemon
cooked rice
Heat oil in a large skillet over med-high heat.
Add onion and saute' until soft.
Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot
sesame oil, salt and pepper.
Cook 4 to 5 minutes.
Remove vegetables from skillet with slotted spoon, leaving juices
in skillet, and spread vegetables in
bottom of an 8x8x2" baking pan.
Preheat oven to 475.
Bring pan juices to a boil; add shrimp and cook 2 minutes, or until
shrimp turn pink.
Add shrimp with juices to baking pan; crumble feta over top.
Arrange olives on top of feta and squeeze lemon juice over all.
Bake 10 to 15 minutes. Serve over rice.
Makes 4 to 5 servings.
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MUSSELS
A LA PLANCHA by: Chef Norm
Plancha is simply another word for comal, or
griddle.
* available at Mexican markets and some specialty
produce markets
2 lbs
small mussels (preferably cultivated), scrubbed well and beards pulled
off
2 sticks (1 cup)
unsalted butter
1/4 cup
Veracruz salsa (recipe found in Dips
Catagory)
1 tblspn
fresh lime juice
1/4 tspn
coarse salt, or to taste
Prepare grill.
Preheat a large griddle or 12-inch cast-iron
skillet on a rack over very hot coals.
When griddle or skillet is very hot, add mussels
and cook, stirring occasionally if using skillet,
until mussels are opened, about 3 minutes.
Discard any unopened mussels.
While mussels are cooking, in a small saucepan
heat butter and salsa over moderately high heat
until mixture sizzles.
Remove pan from heat and stir in lime juice
and salt.
Drizzle sauce over mussels.
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Fish
Fillets In Garlic Butter
by: Chef Norm
2 tblspns
butter or margarine
2 cloves
garlic -- minced
4 (6 ozs each)
fish fillets -- salmon (or whitefish or cod)
1/4 cup
thinly sliced green onion
1/2 tspn.
dried thyme
Lemon wedges
In a skillet, melt butter over medium heat.
Saute' garlic 1 minute.
Place fish over garlic, sprinkle with half
the thyme, cover and cook over low heat 3 minutes.
Carefully turn fish; sprinkle with onions
and rest of thyme.
Cover and continue to cook until fish flakes
easily with a fork, about 2-3 minutes.
Squeeze lemon over fish.
Serve immediately.
Yield: 4 servings
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Crab
Salad Supreme
by: Chef Norm
2 cups
crabmeat, fresh (can use canned, drained well)
1/2 cup
minced green onions
1/2 cup
small diced celery
1/2 cup
minced green pepper
1 tblspn
dry mustard
2 cloves
garlic, finely minced
1 tspn
kosher salt
1/4 tspn
Fresh cracked black pepper
2 tspns
celery seed
Shredded lettuce
4 lg.
hard-cooked eggs -- sliced
4
tomatoes -- cut into wedges
***SAUCE***
1/3 cup
mayonnaise
1/3 cup
sour cream
1/3 cup
chili sauce
2 tspns
lemon juice
Combine first nine ingredients.
Combine sauce ingredients: pour over salad
and toss.
Spoon onto lettuce on individual plates or
a serving platter; garnish with eggs and tomatoes.
Refrigerate until serving.
Yield: 4-6 servings.
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Southern
Pride California Style Catfish in Orange Tarragon Sauce
6 Southern Pride Catfish filets
5 Tbs fresh orange juice
3 Tbs all-purpose flour
3 tsp margarine
1 tsp dried whole tarragon
1 tsp chicken bouillon
1 cup water
vegetable cooking spray
Place filets between 2 sheets of wax paper and flatten to 1/8 inch
thickness.
Dredge filets in 2 Tbs flour.
Coat a large skillet with cooking spray and add margarine.
Place over medium-high heat until hot.
Add filets; cook 2 mins. on each side or until browned.
Remove from skillet and drain on paper towels; set aside.
Wipe skillet dry with a paper towel.
Add remaining flour, water, bouillon, orange juice and tarragon
to skillet.
Cook, stirring constantly, 2 minutes or until thickened.
Add filets; cook until thoroughly heated.
Transfer to a platter and garnish as desired.
Serves 6.
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Tuna
with Oranges & Shiitakes
by: Chef Norm
Yield: 4 servings
2
Navel oranges
1/4 cup
Orange-juice concentrate
1/4 cup
Grand Marnia (or other Orange Liquor)
1 tblspn
Chopped fresh thyme
1 tspn
Soy sauce
2 cloves
Garlic; minced
1/4 tspn
Freshly ground black pepper
1 lb
3/4-inch-thick tuna steak; -cut into 4 portions
1/4 lb
Shiitake mushrooms; stems -removed, thinly sliced -(2 cups)
Preheat oven to 400 degrees.
Prepare 4 pieces of parchment paper or aluminum
foil for papillotes.
Using a sharp knife, remove skin and white
pith from the oranges.
Cut the segments away from their surrounding
membranes.
Squeeze any remaining juice from the membranes
into a small bowl.
Stir in orange-juice concentrate, thyme, Grand
Marnia, soy sauce, garlic and pepper.
Place a piece of tuna on one half of each
opened paper heart.
Distribute mushrooms and orange sections over
the tuna.
Spoon orange juice mixture over top.
Seal the packages and place them on a baking
sheet.
Bake for 10 to 12 minutes, or until the packages
have puffed.
(You may want to open one package to check
that the tuna flesh is opaque.)
Transfer the packages to individual plates;
let each diner open his or her own package.
Serves 4.
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Poached
Fish on a Bed of Leeks
by: Chef Norm
1
Fish fillet per person -- Fillet of Sole preferred
2 large
leeks
2 cloves
garlic, finely minced
1 cup
cream
1/2 bottle
dry white wine
salt, pepper
3 oz
unsalted butter
Bring water, 1 cup white wine, salt and pepper
to a boil.
Wash the leeks very well to be sure there
in no dirt in between layers, discard the green parts.
Slice them as finely as possible and wash
again.
Melt the butter and add the leeks and garlic
let cook over low heat for a few minutes or until
wilted and garlic is transparent.
Add the wine, reduce the heat even further
rand continue cooking the leeks,
stirring often until they almost form a paste.
Add the cream salt and pepper and reduce some
more ovr very low heat.
Now poach the fish fillets in the simmering
water for a 3-4 minutes.
While the fish cooks, place some of the leek
cream on individual plates.
Carefully remove the fish fillets from the
water ( using spatulas) and place them on top of the cream.
Decorate with parsley, chopped tomatoes( peeled
and seeded).
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Grilled
Salmon w/ Fennel Butter
by: Chef Norm
2 1/2 lbs
salmon fillet -- cut into pieces
salt and pepper -- to taste
2 tblspns
olive oil
1 bulb
fennel -- 3/4 of lb
1/2 tspn.
fresh oregano, chopped
1/3 cup
water
8 tblspns
butter -- unsalted/at room temperature
dash Tabasco sauce
1/8 tspn
nutmeg -- freshly grated
Preheat grill or broiler.
Sprinkle fillets with salt and pepper and
rub with olive oil.
Set aside.
Trim fennel down to white bulb and discard
tops.
Cut bulb into 1/4 inch cubes (about 1 1/2
cups).
Put fennel in a saucepan, and add the water
and 1 tablespoon butter.
Bring to a boil and cook for 5 minutes.
Pour fennel mixture and remaining butter into
blender or food processor, puree (you should have about 1 1/4 cups).
Pour mixture into a saucepan and bring to
a boil.
Season with salt, pepper, oregano, Tabasco
and nutmeg.
Simmer for 3 minutes.
Arrange fillets on a baking sheet and place
on grill or under broiler (about 4 inches from heat).
Cook about 3 to 5 minutes, turn fish and cook
for another 3 minutes.
Transfer fish to warm plates and spoon fennel
butter over each piece.
Serve hot.
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Smoked
Salmon, Crispy Bacon And Maytag Blue Cheese Salad
EMERIL LIVE SHOW #EMIA62
Yield: 4 servings
1
Egg
6 oz
Maytag Blue cheese
1 tspn
Dijon mustard
1 tspn
Chopped garlic
Salt and black pepper
1 1/2 cup
Olive oil
1/2 cup
Buttermilk
ds Worcestershire sauce
ds Tabasco pepper sauce
6 cup
Assorted baby greens
1 lb
House-smoked salmon
6 oz
Crispy bacon
2 Large
Hard-boiled eggs, sliced
In a food processor, fitted with a metal blade, combine the egg,
4 ounces of the blue cheese, .
mustard, and garlic. Puree until smooth.
Season with salt and pepper.
With the machine running, slowly add the olive oil until all the
oil is incorporated and the
mixture is thick. With the machine running add the buttermilk.
Season the dressing with the Worcestershire sauce, Tabasco pepper
sauce, salt and pepper.
In a mixing bowl, toss the greens with as much dressing as desired.
Season the salad with salt and pepper.
Mound the greens in the center of four plates.
Crumble the salmon over the greens.
Sprinkle each salad with the bacon, sliced eggs, and remaining blue
cheese.
Yield: 4 servings
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Baked Trout
in Grape Leaves
1
Whole trout (4 small -- (40 ounces) 10 oz each)
1/2 tspn
salt
1/2 Cup
finely chopped onion
1 tspn
dried oregano
freshly ground black pepper -- to taste
1
lemon -- slice in half-round
12
grape leaves in brine (12-18) -- well rinsed
4 tspns
olive oil
2 tblspns
fresh lemon juice
Line a 13x9" baking baking dish with foil and spray with nonstick
cooking spray.
Rinse fish and pat dry.
Sprinkle stomach cavity with salt; let stand 15 minutes.
Wipe out cavity with paper towel.
Preheat oven to 375 of.
In small bowl, combine onion, oregano and pepper.
Stuff one fourth of the mixture and of the lemon into each fish's
cavity.
Lay 3-4 grape leaves on work surface, overlapping to make a solid
"sheet".
Place 1 stuffed fish in the center of leaf "sheet", and wrap leaves
around fish, leaving head and tail exposed, pressing well to seal.
Brush with 1 teaspoon of the olive oil and place in prepared baking
dish. Repeat with remaining fish
and leaves.
Drizzle with lemon juice. 6. Bake, carefully turning over once,
until fish is cooked through,
15-20 minutes, depending on thickness of fish. Serving (6 oz)
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RED LOBSTER
TROUT VERA CRUZ
1/4 Cup Black olives -- slice
1/4 Cup Green olives -- slice
1/2 Cup Olive oil
1/2 Cup White wine
1 tblspn Oregano
Trout fillets
MARINADE
1/2 Cup Onion -- chop
1/2 Cup Green pepper -- chop
1/2 Cup Tomatoes -- chop
Mix marinade and let sit 5 minutes.
Brush fish with butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25 minutes.
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Woody Allen's
Steamed Bass
1 sea bass (2 lbs.) (or porgy, trout, butterfish, flounder) cleaned
(whole)
1 Teaspoon ginger root -- shredded
2 Tablespoons scallions -- chopped
3/4 Teaspoon fermented black beans or -- (1/2 tsp. salt)
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons dry sherry
1 1/2 Tablespoons Cooking Oil
2 Quarts water
Clean, wash, drain, dry and place whole fish in heat-proof dish.
Mix together ginger; scallion, black beans, soy sauce, sherry and
cooking oil; pour over fish.
Heat water in large saucepan.
Place rack in saucepan; put dish containing fish on rack.
Make certain fish is well above the water level.
Cover, steam about 15 minutes.
Serve whole fish, including heat. Serves 4.
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Cold
Marinated Greek Shrimp
by: Chef Norm
1 lb
large shrimp -- in the shell
6 cloves
garlic -- minced
1 sm
onion, finely minced
1/3 cup
lemon juice
1/3 cup
olive oil
2 tblspns
fresh oregano, chopped
1 tblspn
fresh parsley -- chopped
1 tspn
grated lemon zest
Salt and freshly ground pepper
Bring a large pot of water to a boil.
Add pinch of salt and the shrimp, and cook
about 2 minutes, until orange-pink.
Drain and set aside to cool.
When cool enough to handle, remove shells
and cut shrimp in half lengthwise, removing vein.
Whisk together garlic, onion, lemon juice,
olive oil, oregano, parsley and lemon zest in a large bowl.
Add shrimp, salt, and pepper, and toss to
combine.
Chill and serve.
SERVES 6
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Shrimp
And Lime Nachos
by: Chef Norm
1 1/2 lbs
medium Shrimp, peeled and develned
Zest of 1 lime, finely chopped
4-5 tblspns
fresh lime juice to taste
2 cloves
garlic, toasted*
1/2 sm
yellow onion, finely chopped
2 tspns
cumin seeds
1/4 cup
plain nonfat yogurt
2
serrano or 1 jalapeno chile to taste, seeded and chopped
1/4 cup
chopped fresh cilantro
Salt and freshly ground pepper to taste
6
corn tortillas, cut into quarters or sixths and toasted*
Garnish: Thin lime slices and fresh cilantro sprigs for garnish
*To toast the garlic: Heat a heavy skillet
with no oil (I use castiron), over medium-high
heat and toast the garlic in its skin, turning
or shaking the pan often, until it smells toasty
and is blackened in several places, about
10 minutes.
*To toast tortilla chips: To bake the chips,
preheat the oven to 325.
Place the tortilla pieces on a baking sheet
and bake for 20 to 30 minutes, until light brown and crisp,
shaking the baking sheet every 10 minutes.
Allow to cool on a rack. To microwave the
chips, place about 6 to 10 pieces at a time on a plate or on
the plate in your microwave oven.
(Microwave on HIGH (100%) power for 1 minute.
if the pieces are not crisp, turn them
over and microwave for another 40 to 60 seconds.
If they are still not crisp and are just
beginning to brown, microwave for another
20 to 30 seconds until crisp.)
Cool on a rack or in a basket.
Bring a large pot of water to a boil and add
the shrimp and lime zest.
Cook for 3 to 5 minutes, until the shrimp
are pink and cooked through.
Drain, chop the shrimp coarsely, and toss
the shrimp and lime zest with the lime juice.
Transfer to a medium bowl and set aside.
Toast the cumin seeds in the pan in which
you toasted the garlic, shaking the pan, for another minute,
until the seeds begin to pop and smell toasty.
Remove from the heat.
Crush the cumin seeds in a mortar and pestle
or in a spice mill.
Saute' the onion in a tablespoon of olive
oil(in the same pan you toasted the garlic and cumin seed)
until translucent and soft.
Peel the garlic and mash in a mortar and pestle
or with a fork.
Mix the garlic and onion with the yogurt and
toss with the shrimp, chiles, and cilantro .
Add salt and pepper to taste.
Top the tortilla chips with the shrimp mixture,
garnish with sliced lime and cilantro sprigs, and serve.
ADVANCE PREPARATION: The filling will keep
for several hours in the refrigerator.
The chips will hold for a day.
SERVES 4 TO 6
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Szechuan
Scallops
by: Chef Norm
1 lb.
bay scallops
2 cloves
garlic, crushed
bottled szechuan sauce
1 bunch
scallions, sliced
1 large
green bell pepper, chopped
6
fresh mushrooms, sliced
2 tbspns
oil
1 lb
green beans cut in 1" pieces, blanched for 3 minutes and shocked in ice
water to set color
1 tbspn
cornstarch blended with enough soy sauce to make smooth paste
white wine as needed
Put scallops in a glass dish in a single layer
and pour szechuan sauce over to cover;
crush garlic cloves into dish and stir to
combine.
Let marinate for 1 hour , no longer.
Heat oil in a wok; add green pepper, scallions,
green beans and mushrooms and stir fry until crisp-tender.
Using slotted spoon, add scallops to pot and
cook until no longer opaque.
Add soy sauce mixture and bring to a boil;
add white wine to thin to desired consistency.
(Save marinade for future cooking).
Should feed 4
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Grilled
Lobster Tails
by: Chef Norm
2 (6ozs ea)
lobster tails
---OR---
12 ozs
frozen shelled lobster meat
2 tblspns
unsalted butter
1/4 cup
dry white wine
1/4 tspn
lemon pepper
1 tblspn
Italian salad dressing
Melt butter and combine with wine (most of
the alcohol will evaporate, leaving only the flavor)
salad dressing and seasoning.
Cut down the back of the lobster tails and
gently spread apart.
Baste with sauce.
Place on a hot grill and continue to baste
frequently (Lobster tends to dry out a bit on the grill).
Cook for 8 minutes.
Baste and turn.
Cook for 5 more minutes or until done.
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Portuguese
Shrimp by:
Chef Norm
24 oz.
cleaned large shrimp (shelled, deveined tail shell left on)
1 tspn
good quality brandy
1/2 tspn
ginger
1/2 tspn
lemon pepper
2 cloves
garlic, finely minced
2 cans (8oz ea) tomato
sauce
2 tspn
seasoning salt
2 med
green bell peppers, diced
2 med
red bell peppers, diced
4
green onions, sliced
1 tspn
onion flakes
Hot cooked rice
Season shrimp with brandy, ginger and lemon
pepper; let stand 20 min.
Put into a non-aluminum saucepan with tomato
sauce and rest of the ingredients.
Bring to a boil; simmer until shrimp are done
about 10 min.
Do not overcook or shrimp will be tough.
Shrimp are done when they turn pink.
Serve over rice if desired.
Makes 6-8 servings.
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SAUTEED
SCALLOPS WITH VEGETABLES by: Chef Norm
4 tblspns
olive oil
2
green onions, thinly sliced
1
carrot, cut into matchstick-size strips
1 stalk
celery cut into matchstick-size strips
1 pinch
Old Bay seasoning
1 clove
garlic, minced
10 large
sea scallops
1
Roma tomato, seeded, cut into strips
2 tblspns
chopped fresh cilantro
1 tblspn
fresh lemon juice
1 tblspn
balsamic vinegar
Heat 1 tablespoon oil in heavy large skillet
over medium heat.
Add green onions, carrot, celery and garlic
and sauté until carrot is crisp-tender, about 3 minutes.
Transfer mixture to plate. Heat remaining
3 tablespoons oil in same skillet over medium heat.
Season scallops with salt, pepper and Old
Bay seasoning.
Add scallops to skillet and cook until golden,
about 2 minutes per side.
Return sautéed vegetable mixture to
skillet.
Add tomato, cilantro, lemon juice and balsamic
vinegar.
Simmer until scallops are just cooked through,
stirring occasionally, about 3 minutes.
Makes 4 servings. But not in my house!
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SHRIMP
ROULADE WITH TEQUILA LIME RELISH
by: Chef Norm
1 tspn
chopped fresh parsley
1 tspn
chopped fresh thyme
1 tspn
chopped fresh chives
1/2 cup
cream cheese, softened
1 cup
young fresh spinach leaves, washed and blanched
8 Large
shrimp (15 count or larger), peeled and deveined, tail shell left on
1/2 cup
cornstarch
1
red bell pepper, roasted (skin, seeds, and ribs removed, sliced and julienned)
2 tblspns
flour seasoned with salt and freshly ground black pepper
2
egg whites, beaten until frothy
1 cup
fresh white bread crumbs
1 cloves
garlic, crushed and minced finely
2 tblspns
extra virgin olive oil
Blend the fresh herbs and garlic into the cheese.
Blanch the spinach leaves for 2 minutes in
boiling water and shock in ice water to cool.
Butterfly the shrimp (split them down the
center, cutting almost but not completely through)
and open them flat to resemble a butterfly
shape.
Dip the shrimp in cornstarch, place between
2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness.
Place 1 spinach leaf on each shrimp.
Pipe a 2-inch strip of cream cheese from head
to tail down the center of the spinach.
Arrange a strip of bell pepper along one side
of the cream cheese.
Roll the flattened shrimp and refrigerate.
A few minutes before serving time, dredge
the shrimp rolls lightly in the seasoned flour, then in the
egg whites, and then in the bread crumbs.
Preheat oven to 350 degrees F.
In a nonstick ovenproof frying pan, heat the
olive oil until hot.
Brown the breaded shrimp rolls until golden
brown.
Transfer the pan to the oven and bake for
8 to 10 minutes.
Slice on the diagonal.
Serve with the Tequila-Lime Relish.
Yield: 4 servings
TEQUILA LIME RELISH
2 med
limes, peeled and cut into sections
2 ounces
tequila, preferably Cuervo Gold
1
small white onion, diced
2 tblspns
hot pepper jelly
1 clove
roasted garlic, finely chopped
2 tblspns
dry white wine
1 tblspn
sherry or Champagne vinegar
1 tblspn
fresh cilantro, chopped
1 tspn
toasted cumin seeds
Mix all the ingredients and let stand for 1
hour.
For garnish, use curled carrot peels and chives.
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SHRIMP AND
CRAB CANNELLONI
Sauce
2 tblspns
olive oil
1 3/4 cups
chopped onions
3 tblspns
minced garlic
2 lbs
plum tomatoes, peeled, seeded, chopped
1 (28oz)can
Italian-style tomatoes
1/3 cup
(packed) chopped fresh basil
2 tblspns
chopped fresh thyme
2 tspns
dried oregano
2 tspns
dried parsley
2
bay leaves
1/2 tspn
dried crushed red pepper
3/4 cup
whipping cream
1 tblspn
red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tblspns
olive oil
1 1/4 cups
chopped onion
1 tblspn
minced garlic
12 ozs
uncooked shrimp, peeled, deveined, chopped
5 tblspns
chopped fresh basil
3/4 tspn
dried oregano
1/4 tspn
dried crushed red pepper
1 1/2 cups
ricotta cheese
3/4 cup
grated provolone cheese
1/3 cup
grated Parmesan cheese
6 ozs
fresh crabmeat
1
egg, beaten to blend
For sauce:
Heat oil in large pot over medium-high heat.
Add onions and garlic and sauté until translucent, about
5 minutes.
Mix in fresh tomatoes, canned tomatoes with their juices, basil,
thyme, oregano, bay leaves
and crushed red pepper and bring to boil.
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring
occasionally, about 45 minutes.
Discard bay leaves.
Working in batches, puree sauce in blender; return to same pot.
Add cream and vinegar and simmer 15 minutes.
Season to taste with salt and pepper.
Refrigerate.
For Cannelloni:
Cook noodles in pot of boiling salted water until almost tender.
Drain.
Cool in bowl of cold water.
Heat olive oil in large skillet over medium-high heat.
Add onion and garlic; sauté until onion is tender, about
6 minutes.
Add shrimp; sauté just until opaque, about 3 minutes.
Stir in basil, oregano and crushed red pepper.
Cool.
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in
bowl.
Season with salt and pepper.
Mix in egg.
Butter 13x9x2-inch glass baking dish.
Spread generous 1 cup tomato cream sauce in bottom of dish.
Drain lasagna noodles; trim to 8-inch lengths.
Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch
border on all sides.
Staring at 1 short end, roll up each noodle jelly roll style.
Place in prepared pan, seam side down.
Pour remaining sauce over cannelloni.
Cover with foil.
(Can be made 1 day ahead; refrigerate.)
Preheat oven to 350°F.
Bake foil-covered cannelloni until heated through, about 45 minutes.
Makes 8 Servings
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CRAB
CAKES WITH CHIPOTLE SAUCE
Masa Harina is an ingenious addition to these savory shellfish cakes
from chef George Mahaffey of The Restaurant at The Little Nell in
Aspen.
Sauce
3/4 cup
mayonnaise
1 tblspn
fresh lime juice
1 tblspn
chopped roasted peppers packed in jar
2 tspns
minced canned chipotle chilies*
Cakes
1 cup
Masa Harina (corn tortilla mix)**
12 oz
crabmeat
1/2 cup
finely chopped red bell pepper
6 tblspns
mayonnaise
6 tblspns
chopped fresh cilantro
3 tblspns
plus 1 teaspoon fresh lime juice
2 tspns
grated lemon peel
2 tblspns olive oil
*Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country. **Available at Latin American markets and many supermarkets.
For Sauce:
Mix all ingredients in bowl. Cover and refrigerate until ready to
use.
For Cakes
Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet.
Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Add crab cakes
in batches and cook until browned and heated through, about 2 minutes per
side. Transfer to plates. Serve with sauce.
6 Servings
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CRAB
CAKES WITH CREAMY CHILI SAUCE
Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.
Sauce
1 tblspn
vegetable oil
2
shallots, chopped
2 cloves
garlic, chopped
2 tspns
chili garlic sauce
1/2 cup
whipping cream
1/4 cup
sake
1/4 cup
fresh lime juice
Crab Cakes
1 1/2 cups
fresh white breadcrumbs
8 oz
fresh crabmeat, picked over
1/3 cup
chopped green onions
1/4 cup
chopped fresh cilantro
1 large
egg
2 tblspns
water
2 tblspoons vegetable oil
For Sauce:
Heat oil in heavy medium skillet over medium-low heat.
Add shallots and garlic and sauté until tender, about 5 minutes.
Add chili garlic sauce and stir 1 minute.
Add cream, sake and lime juice.
Simmer until sauce is slightly thickened, about 7 minutes.
For Crab Cakes:
Mix first 4 ingredients in medium bowl.
Season with salt and pepper.
Whisk egg and 2 tablespoons water in small bowl.
Stir 2 tablespoons egg mixture into crab mixture (mixture will be
dry).
Discard remaining egg mixture.
Form crab mixture into four 2 1/2- to 3-inch round patties, using
about 1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat.
Add crab cakes and sauté until golden brown, about 4 minutes
per side.
Transfer to plates.
Drizzle sauce over and serve.
4 Appetizer Servings
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Teriyaki
Salmon
by: Chef Norm
1 cup
Teriyaki sauce
1 tspn
garlic, minced
2 tspn
onion, minced
2/3 cup
Brown Sugar
1 tspn
Ginger
2 tblspn
Ketchup
2 tspn
lemon juice
1 lb
salmon filet
Mix all ingredients except for salmon; pour
marinade over salmon;
marinade for at least 30 minutes; bake for
about 15 minutes at 375.
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Pineapple-Scallop
Kabobs by: Chef Norm
1/4 tspn
garlic powder (I use fresh - 1 clove crushed)
1/4 tspn
onion powder
1/2 tspn
Hungarian paprika
salt (to taste) remember the soy sauce is salty
fresh cracked black pepper (to taste)
4 tblspns soy
sauce (or to taste)
2 dashes Tabasco
sauce (or to taste)
2 tblspns lemon
juice
1 lb
bay scallops
1
fresh pineapple, diced
1
green bell pepper, cut into 1-inch chunks
8 ozs
cherry tomatoes
Combine garlic, onion powder, paprika,
salt, pepper, soy sauce, lemon juice and tabasco sauce.
Add scallops, pineapple, green pepper and
tomatoes to mixture and marinate 30 minutes.
Drain and thread alternately on skewers.
Grill about 8 to 10 minutes..
Scallops and Baby Portobello Kabobs
Another favorite is to use the same marinade
as above and marinate bay
scallops, baby portobello mushrooms and Bermuda
onion slices for about
30 minutes. Then alternate on skewers and
grill for about 10 minutes.
This is fast, and best of all it's tasty.
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Haddock
Quiche
by: Chef Norm
1
QUICHE CRUST
1 lb
smoked haddock
1 1/2 cups
light cream
1 small
onion, chopped
1 clove
garlic, minced finely
3/4 cup
grated Swiss cheese
1 tblspn
flour
4 lg
eggs
2 tblspns
butter -- (2 to 3)
3 tblspns
finely sliced green onions
1/2 cup
sliced button mushrooms
salt and pepper (to taste)
1 pinch
fresh grated nutmeg
Blind bake the pie crust for 15 minutes in
a 350 F pre-heated oven.
(Blind bake means to place parchment paper
in the pie shell and weight it down with 2 or 3 cups of dry beans, glass
marbles, dry peas etc.) I use the same beans over and over again. I keep
mine in a small jar by the oven.
Remove weight and bake another 10 minutes.
Cook onion in butter until transparent.
Add mushrooms and cook until dry.
Add flaked haddock to mixture and turn off
heat.
Place filling on pie crust.
Beat eggs with cream and season with spices.
Stir flour into cheese and place on top of
filling.
Pour seasoned egg mixture with green onions
on top.
Bake for 30 to 45 minutes in 300 F oven.
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TWO CHEESE
SEAFOOD LINGUINE
Yield: 4 Servings
1 lb
Shrimp, peeled, deveined
1 tspn
Dried oregano, crushed
1 tblspn Butter
1
Tomato, Medium, chopped
1/2 cup Whipping
cream
1/2 cup Sliced
green onions
1/4 cup Shredded
swiss cheese
----OR----
1/4 cup Crumbled
blue cheese
1/4 cup Grated
paresan cheese
Cook Linguine to package directions.
While Linguine is cooking, heat garlic, oregano and butter 1 min
in
saucepan, stirring frequently.
Add tomato and continue to cook for 3 min or until tomato is cooked.
Add shrimp, cook until just pink.
Add remaining ingredients.
Cook covered until cheese melts and sauce is hot.
Serve over drained linguine. You can substitue lobster, crab or whatever
you like in place of the shrimp.
This is quick and easy to prepare and quite good...
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Italian
Baked Scrod
by: Chef Norm
2 lbs
scrod fillets
1 med
onion, sliced
1/2 tspn
salt
1/4 tspn
pepper
1/4 cup
Italian salad dressing
1 (14.5oz)can
Italian style stewed tomatoes, -- drained and chopped
1 (2 1/4.oz)can sliced
ripe olives
2 tblspns
chopped fresh basil
2 tblspns
chopped fresh parsley
1 clove
garlic, minced
2 tblspns
tomato juice
Wash fillets and pat dry.
Arrange onion in 13- x 9- x2-inch baking dish.
Place fillets over onion.
Sprinkle with salt and pepper.
Add tomatoes, olives, basil, parsley, salad
dressing and garlic.
Sprinkle with tomato juice.
Bake fillets, uncovered at 375* for 20 minutes
or until fish flakes easily when tested with a fork.
Serve fish with a slotted spoon.
Yield 4 servings.
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SHRIMP STIR-FRY
3 tblspns
canola oil, or other mild vegetable oil
1 med
yellow onion, peeled, very thinly sliced
1/2 stalk
lemon grass, cut into 1 1/2- inch pieces
2 tspns
minced fresh ginger
2 tspns
minced garlic
1/8 tspn
minced jalapeno pepper
2
green onions, trimmed, cut into 3/4-inch pieces
1/2 med
eggplant(about 1/2 pound), peeled, cut into 1/4in thick slices, then cut
into 1 x 1- inch squares
Reserved shiitake mushrooms (from Basic Pilaf recipe)
8
asparagus spears, blanched, cut into 1 1/2-inch pieces
1 1/2 tspns
soy sauce
1/4 cup
mirin (Japanese rice wine)
1 lb
medium-sized (31-35) raw shrimp, peeled, cleaned, patted dry
Salt and pepper
2 1/2 cups
chicken broth
2 cups
cooked wild rice/wheat berries
1 cup
cooked quinoa
1/2 cup
canned coconut milk
Heat 1 1/2 tablespoons of the oil in a large saute pan or a wok.
Add onion and lemon grass; stir-fry until softened.
Add ginger, garlic, jalapeno, green onions, eggplant and mushrooms;
stir-fry until eggplant browns and is cooked almost all the way
through,
adding a bit more oil, if necessary.
Toward end of cooking time, add asparagus, soy sauce and mirin;
stir well.
Remove to a warmed bowl, cover and set aside in a warm place.
Add remaining oil to pan; heat until smoking.
Season shrimp with salt and pepper, add to pan and quickly stirfry
until shrimp turn pink.
Remove shrimp to bowl with vegetables.
Add chicken broth to pan; reduce over high heat for 5 minutes.
Stir in the grains.
Return vegetables and shrimp to the pan; add the coconut milk and
stir well.
Let heat briefly to combine flavors.
Portion into serving bowls.
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Curried
Shrimp Phyllo Bundles
1/3 cup
plain yogurt
1/4
coconut
1/4 cup
finely chopped unsalted peanuts
2 tblspns
chopped chutney
1 tspn
curry powder
1/2 tspn
grated gingerroot
1 (4oz.)can
tiny shrimp, drained
6
sheets phyllo dough 16 x 12 inches
1 1/4 cups
butter -- melted
In small mixing bowl stir together, yogurt, coconut, peanuts, chutney,
curry powder and gingerroot.
Gently stir in shrimp.
Unfold dough.
Place ond sheet of dough on a waxed paper lined cutting board, cover
remaining sheets with damp
paper towel or damp cloth.
Keep covered to prevent drying .
Generously brush with butter.
Top with another sheet of phyllo then brush with more butter.
Repeat with a third sheet and butter this sheet.
Using a sharp knife cut stack of buttered phyllo sheets into twelve
4-inch squares.
Place 2 teaspoons filling in center of each square.
For each bundle bring four corners together; 1 pinch and twist slightly.
Repeat with remaining squares.
Butter and filling to make 24 bundles total.
Arrange bundles on ungreased parchment or foil lined baking sheet.
Bake uncovered in 375*F for 18 to 20 minutes or until golden.
Serve immediately . Makes 24 bundles.
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Smoked
Trout Tartlets
by: Chef Norm
1 large
egg white
2 tblspns
olive oil
2 cloves
garlic, crushed
1/4 tspn
salt
8
sheets phyllo dough
16 ounces
cream cheese
1/2 pound
trout fillets;smoked,skin and -- bones removed
1/3 cup
scallions chopped
4 tsp
horseraddish,well drained
1 cup
cucumber, shredded
Preheat oven to 375*F.
Lightly grease 2 mini muffin pans.
In small bowl, whisk together egg white, oil
and salt.
Lay a sheet of phyllo on a work surface and
with a pastry brush coat with egg white mixture.
Lay a second sheet on top, taking care to
line up edges before setting sheet down.
(Once you set down the sheet it cannot be
removed.)
Brush with the egg-white mixture and repeat
with 1 more sheet.
Lay a fourth sheet on top but do not brush
it.
With a knife cut dough into four strips length-wise
and 5 strips cross wise, making 24 squares.
Press squares into muffin cups and bake for
8 to 12 minutes or until golden brown and crisp.
Transfer the tartlets to a rack and let cool.
Repeat procedure with remaining four sheets
of phyllo and egg-white mixture.
( The baked tartlets may be stored in a closed
container for 1 week or in freezer for 2 months.)
To make filling
In food processor combine cream cheese and
smoked trout;process until fairly smooth.
Add scallions, garlic and horseradish and
pulse until just combined.
( Alternatively, finely mince the smoked trout
with a knife and combine with the cream cheese,scallion and horseradish
in a small bowl.) ( the smoked filling may be made ahead and refrigerated
for up to 2 days.)
Shortly before serving spoon or pipe about
1 heaping teaspoon into each tartlet shell and garnish with shredded cucumber.
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Woods Hole
Seafood Strudel
1 tblspn
unsalted butter
1 med
onion -- chopped
1/2 pound
mushroom -- sliced
2 pounds
cooked shrimp, scallops, crab, or lobster -- cut up
1 pound
white fish, (non oily) -- sauteed & flaked
1 tblspn
parsley -- chopped
1 cup
ricotta cheese
2
eggs -- beaten
salt and pepper -- to taste
8
sheets phyllo dough
8 tblspns
unsalted butter -- melted
Melt butter in a Dutch oven and saute onion and mushrooms until all
liquid is gone.
The final mixture should not be runny.
Add shellfish and fish and stir.
Remove from heat and add parsley, ricotta, eggs, salt, and pepper
and mix well.
Preheat oven to 400 deg F.
Butter a large baking sheet or use a nonstick one.
Place 2 sheets of phyllo pastry on sheet and cover the rest with
a damp cloth to prevent drying.
Brush the pastry lightly with melted butter out to edges and repeat
with remaining sheets,
brushing every second one with butter.
Spoon seafood mixture in a long even shape down center of pastry;
carefully fold pastry and roll into a strudel.
Tuck ends under and brush with butter.
Reduce oven heat to 375deg F and bake strudel 30 minutes, until top
is browned.
Brush top with butter twice during baking.
Cool slightly, slice, and serve.
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Chesapeake
Bay Seafood Pie
by: Chef Norm
4 cups
bay scallops
4 cups med.
shrimp, peeled & deveined
1/2 lb.
lump crab meat
5 tbs. each
flour & butter
1/2 cup
cooking sherry
2 cups
clams juice
1 pint
heavy cream
1 clove
garlic, crushed, finely minced
1 pinch
fresh basil
1 pinch
fresh thyme
1/4 tspn
cayanne pepper
1
bay leaf
salt & pepper to taste
2 cups
mashed potatoes
Make a roux in sauce pan w/melted butter &
flour over low heat.
Poach shrimp & scallops in sherry and
garlic until 3/4 done.
Ladle out shrimp & scallops & cool.
Return liquor to boil, add clam juice &
roux & stir till thickened.
Add cream & return to simmer.
Remove & add remaining ingredients except
potatoes.
Ladle into bowls, pipe potatoes over &
brown under broiler.
Add parsley, shrimp or crab claws as garnish.
Serves 4
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Pecan
Catfish
by: Chef Norm
6 tblspns
dijon mustard
1 cloves
garlic, minced
1 teaspn
onion powder
1/2 teaspn
fresh ground black pepper
1/4 cup
milk
1 cup
ground pecans
4
catfish filets -- farm-raised
Preheat oven to 450 degrees. Grease a baking
sheet. Mix Dijon mustard, garlic, onion powder, black pepper and
milk in a shallow dish.
Spread pecans in another shallow dish or on
a piece of wax paper.
Dip filets into mustard mixture, then roll
in pecans to coat, shaking off excess.
Place on prepared pan.
Bake for 10 to 12 minutes or until catfish
flakes easily when tested with fork.
Serves 4.
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Norm's
Crab Cakes
by: Chef Norm
2 lg.
eggs -- beaten
1 tspn
Dijon mustard
1 clove
garlic, minced
1 tblspn
honey
5 dashes
hot sauce
1/4 tspn
salt -- if desired
2 tblspns
mayo
1 tblspn
prepared horseradish
1/8 tspn
ground black pepper
1/2 cup
chopped fresh parsley
1 pound
lump crabmeat
Ritz cracker crumbs
Add everything except parsley, crabmeat, and
cracker crumbs to the beaten eggs.
Mix well.
Combine parsley and crabmeat, then gently
blend in with the egg mixture.
Do not break up the lump crabmeat.
Shape into 8 cakes and roll them in the cracker
crumbs.
(Be advised, the mixture will be messy and
drippy.)
Saute in hot butter or margarine until browned.
Serve plain with honey mustard, cocktail sauce,
or tartar sauce on the side.
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Grilled
Haddock
by: Chef Norm
Yields 4 Servings
1 1/2 lbs
haddock fillets with the skin on (see note)
black pepper, freshly ground to taste
1/4 cup
dill, fresh, chopped
1/2 tspn
fresh thyme
2 tblspn
olive oil, extra virgin
For garnish:
1/2
juice of lemon
0live oil, extra virgin
lemon wedges, optional
Cut the fillets into equal size servings.
Lay flat on a plate and dress with olive oil,
lemon juice, pepper, thyme and dill.
(Too much dill can overwhelm the fish.)
Cover with plastic wrap and refrigerate for
1 hour.
When ready to cook, heat the grill very hot.
Fish may be grilled over charcoal, wood embers
or an electric or gas lavastone grill.
The recipe is not suitable for an oven broiler
since the heat must come from below.
Use a fine-mesh fish grill to keep the fillets
from disintegrating.
Place fish, skin side down, on the mesh and
cook 5 to 10 minutes, regularly slipping a
spatula under the fillets to keep them from
sticking.
The skin side will blacken while the heat
will more or less steam the flesh.
To test if fish is done, pull flesh back gently.
It should be opaque all the way through.
When fish is done, garnish with a drizzle
of olive oil and lemon wedges, if desired, and serve immediately.
NOTE: Other firm-textured, white-meat fish
can be substituted for haddock.
Hake, cusk, cod and snapper are also good
choices.
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Grilled
Fish Yucatan Style
by: Chef Norm
Yields 6 Servings
1 (4 Lb)
Red Snapper, Cleaned, Head & Tail Intact
Kosher or Coarse Salt
3 cloves
Garlic
1/2 small
white onion
Black Pepper, Ground
2
Juice of Limes
1/2 Cup
Red Wine Vinegar
4
Dried Ancho Chiles
3 Tblspn
Peanut Oil
4
Dried Pequin Chiles
2
Limes, Cut Into Wedges
- BOILING(!) Water
Prepare the grill - it is NOT ready until ALL
the coals are EVENLY covered with a THICK coating of gray ash. Wash and
Wipe the fish dry with paper towels.
Squeeze the juice of the 2 limes onto the
skin and into the cavity of the fish.
Let the fish stand to marinate.
Remove the stems from the chile peppers.
Soak the chiles in BOILING(!) water to cover
for 30 minutes.
Place the plumped chiles in a blender along
with the garlic, onion, salt, pepper, vinegar and oil.
Blend to a puree.
NOTE: Fresh Green (Anaheim) Chiles can be used
in place of the dried chiles if the dried chiles are unavailable. Coat
the fish with the chile pepper paste. Grill over hot coals, basting occasionally
with additional oil.
Turn once. Serve with lime wedges.
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Grilled
Red Snapper w/Basil Lime Sauce
by: Chef Norm
2 small
poblano chilies, charred, seeded and peeled
1 tblspn
olive oil
salt, to taste
black pepper, freshly ground, to taste
1/2 tspn
fresh thyme, chopped
1/4 cup
pumpkin seeds, lightly toasted in a dry skillet
----OR----
1/4 cup
pine nuts, lightly toasted in a dry skillet
1/4 cup
heavy cream
1/4 cup
basil leaves, finely chopped
1 clove
garlic, finely chopped
3 tblspn
shallots, finely chopped
1 tspn
lime zest, finely chopped
1/2 cup
chicken stock
2 tblspn
lime juice
4 fillets
red snapper
Preheat a grill or broiler.
Combine the chilies, pumpkin seeds, garlic,
shallots and chicken stock in a blender.
Puree for about 30 seconds.
Transfer the puree to a saucepan.
Bring to a boil. Set aside.
Lightly brush the snapper fillets with the
olive oil.
Sprinkle with salt and pepper.
Grill or broil the fillets 3 to 4 minutes
on each side or until the fish flakes easily.
Just before serving, add the cream, basil,
thyme, lime zest, juice and salt and pepper to the sauce.
Simmer 3 to 4 minutes.
Spoon the sauce onto the dinner plates.
Top with the fish.
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Grilled
Rockfish w/Tomato Relish by:
Chef Norm
2 cloves
garlic
1 small
red onion
3 sprigs
thyme, fresh
1/2 tspn
lemon juice, fresh squeezed
1 large
tomato, ripe
salt & pepper to taste
Balsamic vinegar
1 pinch
dried Basil
1 cup
olive oil, virgin
1/2 cup
olive oil, extra virgin
2 1/2 lbs
rockfish, cleaned, whole, head & tail intact
Pound 2 garlic cloves, 3 to 4 sprigs fresh
thyme, a 1/2 teaspoon of lemon juice, salt and pepper together.
When you have made a paste, incorporate it
into the 1 cup of virgin olive oil.
Let sit a couple of minutes.
Then rub this mixture inside and outside the
fish. Place in a container big enough for the fish to marinate in.
Place fish in container, pour marinade over
it and allow to marinate while the fire is being prepared.
For the garnish:
Finely dice the red onion and the tomato.
Mix them together and season with
the 1/2 cup of extra virgin olive oil, pinch
of basil, a splash of Balsamic vinegar(or to taste), salt and pepper.
To cook the fish, make sure the fire is hot
but not flaming.
Remove the fish from the marinade and place
it on the grill.
Allow it to cook for about 5 to 8 minutes
on each side.
Baste frequently with marinade.
This recipe will work with any firm whole fish.
I have done it with swordfish and shark and
it was fantastic.
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Polenta
Pan-fried Trout.
by: Chef Norm
2 (12-16-oz.ea)
whole trout, cleaned, (Head & Tail intact)
1 1/2 cups
milk
1 1/4 cups
polenta meal (corn meal)
1/2 cup
all-purpose flour
1 clove
garlic, finely minced
1/4 cup
red onion, small diced
1 tspn
finely chopped parsley
1 tspn
finely chopped oregano
coarse sea salt,
freshly ground black pepper
6 tblspns
olive oil
6 tblspns
Canola oil
lemon wedge for garnish
parsley sprigs for garnish
Rinse trout under cold running water.
Place milk in shallow baking dish long enough
to accomodate the whole fish.
In a roasting pan combine the polenta, flour,
parsley, oregano, 1 teaspoon salt and
1/2 teaspoon pepper and toss to mix evenly.
In each of 2 heavy skillets, preferably cast-iron,
heat 3 tablespoons of olive oil, and 3 tablespoon canola oil over medium
high heat.
Split up the onion and garlic between both
skillets and saute' just until translucent.
With a slotted spoon remove the onion and
garlic, they have done their job so you can throw them away.
Heat the oil in both skillets again (adding
a little if necessary) until very hot but not smoking.
Quickly dip both sides of the fish in milk
and then dredge them in the Polenta mixture sprinkling the
cavities of the fish with additional salt
and pepper and patting the outside of the fish lightly to help mixture
adhere. Fry both fish in their own skillet for about 5 minutes on each
side, using a metal spatula to turn the fish.
Serve immediately garnished with fresh parsley
and lemon wedges.
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CHINESE
PAELLA by: Chef Norm
This is just a rendition I found somewhere
and tweeked to my liking.
I have made it a several times for friends
and everyone of them has asked for
a copy of the recipe, which I gladly give.
I have receive calls from quite a few
of them where they have added or changed some
of the ingredients and all
have sounded fantastic. This is a very adaptable
dish.
Just remember keep it Oriental this is not
a Spanish Paella. ;>)
Makes 6 servings
8 dried black mushrooms
12 medium-size raw shrimp
6 chicken drumsticks or 12 chicken wing drumettes
Salt and pepper to taste
1/4 teaspoon Chinese five-spice
12 live mussels, scrubbed, beards removed;
or 12 live small hard-shell clams, scrubbed
1/2 cup water
3-3/4 cups (approx.) chicken broth
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 large onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon saffron
2 cups uncooked long-grain rice
2 Chinese sausages (about 2 oz. each), cut
into 1/4-inch diagonal slices
1 small whole bamboo shoot, cut lengthwise
into thin wedges (I've used canned)
12 snow peas, ends and strings removed
1/4 cup chopped cilantro (Chinese parsley)
Soak mushrooms in warm water to cover for 30
minutes; drain.
Cut off and discard stems and slice caps in
half.
Set aside.
Remove shrimp legs, leaving shells and tails
intact.
Cut along backs of shrimp with scissors; rinse
out sand veins.
Sprinkle chicken with salt, pepper, and five-spice.
Set aside.
Bring mussels or clams and water to a boil
in a 2-quart pan.
Cover, reduce heat to low, and cook for 5
minutes or until shells open.
Lift out mussels and set aside; pour liquid
into a 4-cup measuring cup.
Add enough chicken broth to make 4 cups total
liquid.
Place a wok over high heat until hot. Add oil,
swirling to coat
sides. Add garlic and ginger and cook, stirring,
until fragrant, about 5
seconds. Add chicken and cook, turning as
needed, for 10 minutes or
until well browned on all sides. Add 2 tablespoons
chicken broth. Cover
and cook for 5 minutes. Remove chicken and
set aside. Add onion and cook
for 1 minute. Add rice, sausages, and the
reserved 4 cups chicken broth.
Bring to a boil, and cook, uncovered, for
10 minutes or until broth
evaporates and crater-like holes appear.
Arrange chicken, Chinese sausages, bamboo shoots,
and mushrooms over
rice. Reduce heat, cover, and simmer for 20
minutes. Push shrimp into
top of rice and scatter snow peas on top.
Cover and cook for 5 minutes.
Push mussels into rice. Cover and cook for
5 more minutes or until rice
is tender to bite. Sprinkle with cilantro
before serving.
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Grilled
Fish In Turkish Marinade
by: Chef Norm
1 cup
nonfat or low-fat yogurt
1 tblspn
ground coriander
1/2 tblspn
ground cardamom
1/2 tblspn
garlic powder
1/2 tspn
onion powder
1 tspn
freshly ground black pepper
1 tspn
salt
3 tblspns
fresh lemon juice
6
fillets a firm whitefish -- see *
2 tblspns
chopped dill -- optional for -- garnish
Grilled Fish in Turkish Marinade of Yogurt, Coriander, Cardamom, Garlic powder, Onion powder, and Lemon
* whitefish, such as cod, halibut, flounder, sea bass, or swordfish (5-to 6-ounce each)
Combine all of the ingredients and marinate
the fish fillets for 3 to 6 hours.
Preheat the broiler or make a charcoal fire.
Wipe off excess marinade, brush the fish lightly
with oil, and sprinkle with salt and pepper.
Broil or grill for about 4 minutes per side.
Garnish with chopped dill, if desired, and
serve with a lemon wedge.
You may also cook the fish on a lightly oiled
baking sheet in a 400 degree oven for about 12 minutes, or until done.
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Grilled
Halibut With Chunky Fennel Vinaigrette
by: Chef Norm
1 cup
chopped fennel
2 medium
shallots -- thinly sliced
2 cloves
garlic -- minced
2
oil-packed anchovy fillets -- chopped
1 tspn
salt-cured capers -- rinsed, drained, and minced
1 tspn
whole-grain mustard
1/2 tspn
chopped fresh thyme -- or a little less if dried
1/4 tspn
red pepper flakes
1/4 cup
fresh lemon juice
1/2 cup
fruity extra-virgin olive oil
salt and freshly cracked black pepper -- to taste
4 (1 1/2lbs ea.)
halibut fillets or steaks -- each about 1-inch thick
Prepare a fire in a charcoal grill.
Vinaigrette:
Put the chopped fennel, shallots, garlic,
anchovies, and capers in a bowl; toss well.
Add the mustard, thyme, pepper flakes, lemon
juice, and olive oil and stir to mix.
Season with salt and pepper.
Place the fish in a shallow baking dish big
enough to hold them in one layer.
Pour the vinaigrette over them and let marinate
for 1/2 hour, turning once.
Place the fish on an oiled grill rack 6 to
8 inches above the fire.
Cook for 4 to 5 minutes on each side, turning
once.
To test for doneness, pierce a piece of fish
with a knife; it should be opaque in the center.
While the fish is cooking bring the vinaigrette
to boiling on the stove or in the microwave.
Boil, covered 3-5 minutes. This will intensify
the flavor and kill any unwanted bacteria from the raw fish.
Transfer the fish to a warmed platter or individual
plates and spoon some of the
fennel vinaigrette over the top. Serve the
remaining vinaigrette in a bowl alongside.
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Pasta With
Mussels And Beans
1 cup
dried white cannellini beans -- soaked overnight
1 small
carrot -- coarsely chopped
1 stalk
celery -- including leafy top, coarsely chopped
4 pounds
mussels
1/4 cup
dry white wine
4 cloves
garlic -- coarsely chopped
1/4 cup
extra virgin olive oil
5
plum tomatoes -- peeled, seeded, and chopped, or
1 cup
canned whole tomatoes -- drained and chopped
1/2 pound
tubetti or penne
1 handful
minced flat-leaf parsley
2
leafy sprigs fresh basil -- up to 3
salt and freshly ground black pepper -- to taste
Drain the beans and place in a large, heavy saucepan over medium
heat
with the chopped carrot and celery. Add 2 cups of fresh water and
bring
to the boil, then turn the heat down to simmer, cover the pot, and
cook
until the beans are tender -- 45 minutes to 1 hour. Check the water
level from time to time and add more boiling water as it cooks down
--
the beans should always be just covered with boiling liquid.
Scrub the mussels in running water and cut away their beards. Discard
mussels with gaping shells or any that feel suspiciously heavy,
an
indication that they're full of mud. Place the mussels in a pan
with the
wine and set over high heat. Cook, stirring frequently, until all
of the
mussels have opened. Remove from the heat and set aside to cool.
Strain
the liquid in the bottom of the pan carefully through several layers
of
cheesecloth and set aside.
When the mussels are cool enough to handle, remove the flesh and
discard
the shells. (The mussels may be cooked ahead of time and they, and
their
liquid, kept refrigerated until ready to use.)
When ready to proceed, gently saute the garlic in the oil in a soup
kettle or saucepan set over medium-low heat. When the garlic is
soft but
not brown, add the tomatoes and cook for about 10 minutes, or until
the
tomatoes are soft and starting to disintegrate. Stir in the cooked
beans
with their liquid and simmer gently while the pasta cooks.
Bring a large pot of salted water to a rolling boil and drop in the
pasta. Cook, partially covered, until the pasta is almost done,
about 10
minutes. Drain and mix with the beans; add the strained mussel liquid.
The consistency should be saucy rather than soupy -- if there is
too
much liquid, raise the heat and cook down briefly. Gently stir in
the
mussels and cook over low heat for about 5 minutes, or until the
mussels
are thoroughly heated and the flavors have melded. Stir in the parsley,
basil leaves, salt to taste (the mussel liquid may be quite salty),
plenty of black pepper, and serve immediately.
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Spaghetti
With Lemony Seared Scallops by: Chef Norm
3/4 pound
bay scallops -- or sea scallops
1/2 cup
white flour
salt and freshly ground pepper -- to taste
3 tblspns
extra-virgin olive oil -- for searing scallops
1
lemon -- juice of
1 clove
garlic, finely minced
1 tspn
onion, finely minced
3/4 pound
spaghetti
1/3 cup
chopped fresh italian parsley
grated zest of 1 lemon
2 tblspns
highest quality mild extra-virgin -- or
lemon-flavored olive oil -- for drizzling
Put a large pot of salted water on a stove
and bring to boil.
If you are using bay scallops, leave whole;
if using sea scallops, cut into quarters.
In a large bowl, combine the flour with the
salt and pepper.
Dust the scallops with the seasoned flour,
then tap off the excess.
Heat a cast-iron skillet over high heat for
1 minute.
Add the 2 tablespoons olive oil, garlic and
onion, cook for about 2 minutes until translucent.
Remove garlic and onion with slotted spoon,
discard.
Add 1 tablespoon of oil and warm for 30 seconds.
Add the scallops and sear, turning as necessary,
for not more than 1 to 2 minutes.
Add the lemon juice to the pan and stir.
Remove from the heat and cover to keep warm.
Add the pasta to the boiling water and cook
until al dente, 8 to 10 minutes.
Drain, reserving about 1/4 cup of the pasta
water.
Transfer the pasta to a warmed serving bowl.
Add the warm scallops and the pasta water
and toss well.
Sprinkle the parsley and lemon zest on top,
and drizzle with the 2 tablespoons mild extra-virgin
oil or lemon-flavored oil.
Serve at once. Serves 4 to 6
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NO
FUSS TUNA QUICHE
by: Chef Norm
1 (9")
deep dish pastry shell unbaked
1 1/2 cup
Low-fat milk
3 (ex-lg)
Eggs
1/3 cup
Green onions -- chopped
1/2 tspn
Garlic powder
1 tblson
Pimiento -- chopped & drained
1 tspn
Dried basil -- crushed
1/2 tspn
Salt
1/4 tspn
fresh ground black pepper
6 1/2 oz can Whole
white tuna (not chunked) -- drained & flaked
1/2 cup
Low-fat cheddar cheese shredded
8 (4" ea)
Spears broccoli
Preheat oven to 450.
Bake pastry shell for 5 minutes; remove to
rack to cool.
Reduce oven temperature to 325. For filling,
in a bowl whisk together milk and eggs.
Stir in onions, garlic powder, pimiento, basil,
salt and pepper.
Fold in tuna and cheese.
Pour into prebaked pastry shell.
Bake at 325 for 30 minutes.
Meanwhile, in a saucepan steam broccoli spears
over simmering water for 5 minutes.
Drain; set aside.
After 30 minutes, arrange broccoli spears,
spoke-fashion, over quiche.
Bake for 25-35 minutes, or until a knife inserted
2" from center comes out clean.
Let stand for 5 minutes.
Cut into 8 wedges, centering a broccoli spear
in each wedge.
Note: If desired, 1 cup chopped broccoli may
be added to the filling before baking.
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Crust Less
Seafood Quiche
4 eggs
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
1 4 oz can mushrooms -- drained
2 cups shredded Monterey jack cheese -- (1/2 lb.)
Choice of filling:
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops chopped
---OR---
8 ounces crab or surimi
1 teaspoon lemon zest
1/4 cup sliced almonds
---OR---
1 can red salmon -- flaked, 15 1/2 oz.
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of one of
the cups of jack cheese
In a blender combine first 7 ingredients.
Blend until smooth.
Arrange cheese, seafood, mushrooms & seasoning in quiche dish.
Pour blended ingredients over.
Bake 350 degrees for 45 minutes or until knife inserted in center
comes out clean.
Let stand 5 minutes before cutting.
For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
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Baked
Fish Cake
by: Chef Norm
1 1/2 pounds
potatoes -- peeled and cubed
1 pound
white fish fillet
salt -- to taste
ground white or black pepper -- to taste
2 tblspns
butter
1 clove
garlic, finely minced
1 tspn
onion powder
4 tblspns
milk
grated peel of 1/2 lemon
2 tblspns
parsley -- fresh chopped
1 tspn
anchovy extract -- optional
3 tblspns
all-purpose flour
2 tblspns
oil
Cut the potatoes into chunks and place them
in a saucepan with enough water to cover,
adding a little salt if liked.
Heat until just about to boil.
Meanwhile, lay the fish on a plate or dish
to cover the saucepan (not fit inside) and cover it with a
second plate, lid or foil.
Put the fish on the pan when the water is
boiling, then reduce the heat so water does not froth over.
Cook the potatoes until tender 10-15 minutes
if the chunks are fairly small.
Set the fish aside, without uncovering it.
Drain and mash the potatoes, beating them
well until smooth.
Mix in the butter, milk, lemon peel, parsley,
garlic, onion powder and anchovy extract, if used.
Preheat oven to 400 degrees.
Grease a quiche dish or baking pan.
Pour any cooking juices from the fish into
the potato mixture.
Flake the flesh off the skin, discard any
bones, and add it to the potatoes.
Mix well, adding seasoning to taste.
Use a large spoon to place the fish mixture
in a mound on the prepared dish or pan but do not
flatten it until it is all mounded up.
Flatten the top of the mixture slightly, then
sprinkle it with a little of the flour.
Use a spatula to flatten the mixture into
a little neat circle, about 7" across.
Pat the sides with the knife and the top with
slicer so that the mixture is even and neatly shaped,
keep sprinkling with the flour to coat the
outside evenly.
Trickle the oil over the fish cake and bake
it for about 30 minutes, until well browned.
Cut into wedges to serve.
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