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August 21, 2008

Scallops with Sherry and Saffron Couscous

Scallops with Sherry and Saffron Couscous
Try something new! With this great Scallop recipe	Ingredients 1 pound sea scallops, muscles removed and discarded 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons olive oil 1/4 cup dry sherry 2 1/2 cups homemade or low-sodium canned chicken stock 3 tablespoons unsalted butter, cut into small pieces Pinch of saffron 1 tablespoon fresh thyme 2 cups couscous
Directions Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil. Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops. Source:Sherry and Saffron

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August 20, 2008

Portugese Style Steamed Clams

Portugese Style Steamed Clams
Try this new lobster recipe!	Ingredients 4 lbs little neck clams 1/2 lb. chorizo, pepperoni or Italian pork sausage, diced 1/2 lb. bacon, diced 3 cloves garlic, chopped 1 tsp. crushed red pepper 1 3/4 cups chicken broth 3/4 cup dry white wine 1 can (28 oz.) diced tomatoes 1/2 cup chopped fresh cilantro or parsley 8 sprigs fresh cilantro 1 loaf Italian bread, sliced
Directions Scrub the clams using an abrasive scouring pad, then soak in cold water taking care to leave any sand undisturbed. Discard the water. Cook the chorizo and bacon in a large, heavy 8-quart saucepot over medium-high heat or until well browned. Pour off fat. Add the garlic and red pepper and cook for 3 minutes. Add the broth, wine and tomatoes. Heat to a boil. Add the clams. Cover and cook over high heat until the clams open, stirring often. Sprinkle with cilantro and season to taste. Discard any clams that do not open. Divide the clams among 4* serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread. Source:Steamed

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August 19, 2008

Crab & Shrimp Shu Mai

Crab & Shrimp Shu Mai
Try something new with fresh Jonah Crab!	Ingredients 1/2 cup lump crabmeat, flaked 12 ounces medium shrimp, shelled and deveined 1 egg white 1 cup shiitake mushrooms, chopped 1/2 cup chopped onion 1/2 cup sliced water chestnuts, chopped 1 green onion, sliced 4 teaspoons teriyaki sauce 1-1/2 teaspoons grated fresh ginger 1-1/2 teaspoons snipped fresh cilantro 1-1/2 teaspoons oyster sauce 2 cloves garlic, minced 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 36 shu mai wrappers or thin wonton skins 2 teaspoons cornstarch 1/4 cup water Cornstarch 1/2 cup sugar 1/4 cup rice wine vinegar 1/4 cup water 1 clove garlic, minced 2 teaspoons minced shallots 1 teaspoon chili pasta with garlic (sambal) 1/2 teaspoon salt Toasted brown sesame seed and/or black sesame seed
Directions Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms.Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt. Process just until well mixed. Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together 2 teaspoons cornstarch and water. Moisten edges of wrapper with cornstarch mixture. Bring two opposite corners up; pinch to close. Bring the other two corners to the center and pinch to close (should look like an X from the top). Gently twist the top and push downward to resemble a swirl. Lightly dust with additional cornstarch. Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce. Bring 6 cups water to boiling in an 8-quart pan. Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly. Keep warm or reheat before serving. Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain. Sprinkle with sesame seed. Serve immediately with Thai Sweet Red Chili Sauce. Source:Shu Mai

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August 18, 2008

Maine Lobster Skewers

Maine Lobster Skewers
Try this great lobster tail recipe tonight!	Ingredients Two 6-ounce fresh lobster tails 1 tablespoon grated orange peel, plus juice of 2 oranges (about 1/2 cup) 1 medium shallot, finely chopped 1/2 teaspoon fresh lemon juice Pinch salt 4 tablespoons butter
Directions Bring a large pot of salted water to a boil. Add the lobster tails, lower the heat and simmer for 8 minutes. Transfer to a work surface. In a small saucepan, boil the orange juice and shallot over medium-high heat until reduced by half, 2 to 3 minutes. Remove from the heat and stir in the orange peel, lemon juice and salt. Let stand for 3 minutes, then strain the mixture over a bowl, pressing to extract any liquid. Return the strained liquid to the saucepan, place over low heat and stir in the butter, 1 tablespoon at a time, until incorporated. Cover the sauce to keep warm. Using kitchen scissors, slit the lobster tails and pry out the meat. Halve the meat lengthwise, then cut crosswise into thirds. Thread the meat onto 4 skewers and place in a shallow serving bowl. Pour the orange-butter sauce over the lobster skewers just before serving. Source:Skewers

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August 15, 2008

Lamb Chops with Fresh Persimmon Chutney

Lamb Chops with Fresh Persimmon Chutney
Try this awesome lamb chop recipe!	Ingredients 2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice 1/4 cup finely chopped sweet onion 1 teaspoon finely grated peeled fresh ginger 1 small fresh jalapeño chile, seeded and minced 2 tablespoons fresh lime juice 1/4 teaspoon salt 4 (1-inch-thick) lamb chops 2 teaspoons olive oilint or parsley
Directions Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops. Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving. Serve lamb chops with persimmon chutney. Source:Persimmon

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August 14, 2008

Mussels on the Half Shell with Cilantro

Mussels on the Half Shell with Cilantro
Try this new Mussles recipe!	Ingredients 30 small mussels 3 tomatoes, peeled, seeded and chopped 1 red bell pepper, finely chopped 1/3 cup finely chopped cilantro 1/4 cup balsamic vinegar
Directions Scrub mussels, removing any beards that may still be attached. Steam until they just open; discard any that remain closed. Pull each mussel open, being careful not to tear the shell apart. Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste. Sprinkle with bell pepper and cilantro and finish with a small drizzle of balsamic vinegar. Serve hot or cold. Source:Half

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August 13, 2008

Low Country Boil

Low Country Boil
Try something new with this great crab recipe!	Ingredients Old Bay Seasoning TM to taste 5 pounds new potatoes 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 5 pounds Alaskan King crab legs, broken into pieces 4 pounds cooked shrimp, peeled and deveined newspapers beer
Directions Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy! Source:Boil

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August 12, 2008

Woodfire Roasted Lobster with Herb & Garlic Butter

Woodfire Roasted Lobster with Herb & Garlic Butter
Try this great lobster recipe tonight!	Ingredients Two 1 lb maine lobsters 1/2 onion (thinly sliced) 4 large live lobsters 250g butter 4 garlic cloves, crushed 1/4 cup finely chopped chervil 1/4 cup finely chopped tarragon 1 teaspoon sea salt 4 lemons cut into wedges
Directions Place live lobsters into an ice slurry (ice and water mixture) or alternatively place in freezer for 20 minutes or until lobsters are inactive. Cut each lobster in half lengthways, removing organs and digestive tract. Place into large baking dishes, cut side up. Melt butter and stir through garlic, herbs and salt; mix well. Spoon half of the butter mixture over lobster meat and arrange lemon slices around lobsters. Roast in wood fire oven for 15—20 minutes. Remove from oven and brush hot lobsters with remaining herb butter. Serve immediately with a generous squeeze of lemon juice and lots of fresh bread to mop up the juices. Alternatively, preheat oven 250°C and cook lobster for 15 minutes Source:Woodfire

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August 11, 2008

Clams in Cartoccio

Clams in Cartoccio
Try this new clam recipe!	Ingredients 1/4 cup extra-virgin olive oil 4 ounces pancetta, sliced 1/8 inch thick and cut into 1/8-inch pieces 2 red bell peppers, cored, seeded, and cut into 1/4-inch pieces 6 cloves garlic, thinly sliced 2 to 3 teaspoons crushed red pepper flakes 1 cup dry white wine 1/2 cup finely chopped fresh flat-leaf parsley 3 pounds Little neck Clams 12 ripe Sungold or cherry tomatoes, halved
Directions Preheat a grill or grill pan. Heat oil and pancetta in a large skillet over medium heat, stirring occasionally, until pancetta begins to brown, 4 to 5 minutes. Add bell peppers, garlic, and pepper flakes. Cook, stirring occasionally, until peppers begin to soften, about 3 minutes. Add wine and bring to a boil. Stir in parsley and remove from heat; let cool completely. Place six 12-inch squares of heavy-duty foil on a large work surface. Fold up the edges of each foil square to form a shallow bowl. Divide clams and pancetta mixture, with its liquid, evenly between foil bowls. Top each with 4 tomato halves. Bring the 4 corners of each foil packet up over the clams like a hobo sack; twist ends together and crimp edges to enclose. Place foil packets on grill. Listen for the juices to begin bubbling, 2 to 3 minutes. Continue cooking 4 minutes more. Transfer packets to a large platter and serve immediately, taking care to keep your face away from the steam when opening. Source:Cartoccio

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August 8, 2008

Lobster & Filet with Oyster Sauce, Ginger & Scallions

Lobster and Fillet with Oyster Sauce, Ginger and Scallions
Try this great lobster recipe tonight!	Ingredients Coarse salt or sea salt 2 lobsters (each about 1 1/4 pounds) 1/4 cup plus 1 tablespoon low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon water 1/2 cup homemade or low-sodium store-bought chicken stock 1/3 cup oyster sauce 3 tablespoons mirin 3 tablespoons fresh lemon juice 2 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish 1/2 teaspoon red-pepper flakes 4 Filet Mignon Steaks (each about 6 ounces each), tied Freshly ground pepper, to taste 3 tablespoons peanut oil 8 scallions, white and pale-green parts only, cut into 2-inch pieces 16 thin slices peeled fresh ginger (about 1 1/2 inches in diameter) 8 garlic scapes (optional) Steamed jasmine rice, for serving (optional)
Directions Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp “thumb” of claw, and bend it back to snap it off. Crack claws, and remove meat. Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate. Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl. Season fillet on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add steak, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into steak registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm. Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with steak. Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange fillet mignon and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired. Source:Big Meal

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