It's Lazy Linkin' Sunday here at Sharon's Food Blog!
We had fish sticks and tartar sauce with friends on Friday. Growing up, my friend's family tradition during Lent was fish sticks and mac-n-cheese; We recreated that, homemade-style.
Fish Sticks I use pollock or mahi-mahi, whatever is a good price that day. Easy and good.
Tartar Sauce Make a full batch, no matter how much you think you'll use. It makes the very best tuna fish the next day. It has to sit in the fridge for at least an hour before dinner.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Sunday, April 5, 2009
Thursday, May 10, 2007
Crab Remoulade Mesclun Salad
The Recipe
Croutons:
1 sourdough or french bread baguette, sliced into 30 very thin slices
2 Tbsp. Olive oil
1 Tbsp. Creole seasoning- recipe follows
Drizzle oil over bread slices in bowl, or brush a little onto each slice. Toss bread gently with seasoning, bake at 375 until crisp at the edges, 4-5 minutes.
Creole Seasoning:
4 tsp. paprika
2 tsp. Onion powder
2 tsp. garlic powder
2 tsp. Kosher salt
2 tsp. oregano
2 tsp. basil
1 tsp. thyme leaves
1 tsp. white pepper
1 tsp. black pepper
1 tsp. cayenne
1 tsp. celery seed
Mix thoroughly in small bowl.
Remoulade Sauce:
2 cups mayonnaise
2 tsp. white wine vinegar
2/3 cup creole mustard or good brown mustard
1 1/2 Tbsp Worcestershire sauce
1/2 tsp. finely chopped capers, drained well
2 tsp. prepared horseradish
1/2 tsp. cayenne pepper or TT
2/3 cup finely chopped scallions
1/3 cup finely diced celery
3 Tbsp. finely minced red bell pepper
3 Tbsp. minced parsley
S&P TT
Mix everything in bowl. Let sit at least 1 hour or up to one day for flavors to blend.
Salad and final assembly:
3 Tbsp. olive oil
2 Tbsp. White wine vinegar
1/2 tsp. creole mustard
pinch of s & p
1 lb mesclun (baby leaf) salad
20 oz. lump crabmeat, well picked over
Quickly mix dressing ingredients; dress greens lightly. Divide mesclun between 10 cold plates. Mix crabmeat with ½ of remoulade. Top each plate with an even amount. Decoratively drizzle remaining remoulade over edge of plate; add three croutons to each plate.
Serves 10 as a first course or about 5 or 6 as a main dish
The Story
This is nowhere near the pain in the neck to make that it sounds like. And it's good, very good.
The creole seasoning can be made well in advance. It makes much more than you need- which is lucky, because you will end up dreaming about the croutons and making them just for snacks. Trust me, you will, they're that good.
This recipe so easily scales up and down for more or fewer guests. It makes a great main course or as a plated first course.
Croutons:
1 sourdough or french bread baguette, sliced into 30 very thin slices
2 Tbsp. Olive oil
1 Tbsp. Creole seasoning- recipe follows
Drizzle oil over bread slices in bowl, or brush a little onto each slice. Toss bread gently with seasoning, bake at 375 until crisp at the edges, 4-5 minutes.
Creole Seasoning:
4 tsp. paprika
2 tsp. Onion powder
2 tsp. garlic powder
2 tsp. Kosher salt
2 tsp. oregano
2 tsp. basil
1 tsp. thyme leaves
1 tsp. white pepper
1 tsp. black pepper
1 tsp. cayenne
1 tsp. celery seed
Mix thoroughly in small bowl.
Remoulade Sauce:
2 cups mayonnaise
2 tsp. white wine vinegar
2/3 cup creole mustard or good brown mustard
1 1/2 Tbsp Worcestershire sauce
1/2 tsp. finely chopped capers, drained well
2 tsp. prepared horseradish
1/2 tsp. cayenne pepper or TT
2/3 cup finely chopped scallions
1/3 cup finely diced celery
3 Tbsp. finely minced red bell pepper
3 Tbsp. minced parsley
S&P TT
Mix everything in bowl. Let sit at least 1 hour or up to one day for flavors to blend.
Salad and final assembly:
3 Tbsp. olive oil
2 Tbsp. White wine vinegar
1/2 tsp. creole mustard
pinch of s & p
1 lb mesclun (baby leaf) salad
20 oz. lump crabmeat, well picked over
Quickly mix dressing ingredients; dress greens lightly. Divide mesclun between 10 cold plates. Mix crabmeat with ½ of remoulade. Top each plate with an even amount. Decoratively drizzle remaining remoulade over edge of plate; add three croutons to each plate.
Serves 10 as a first course or about 5 or 6 as a main dish
The Story
This is nowhere near the pain in the neck to make that it sounds like. And it's good, very good.
The creole seasoning can be made well in advance. It makes much more than you need- which is lucky, because you will end up dreaming about the croutons and making them just for snacks. Trust me, you will, they're that good.
This recipe so easily scales up and down for more or fewer guests. It makes a great main course or as a plated first course.
Tuesday, April 24, 2007
Shrimp Coconut Curry OR Cauliflower Curry II
The Recipe:
2 tsp. oil
1 tsp. brown mustard seeds
1 med. onion, cut into strips
1/4 tsp. ground fenugreek
3/4 tsp. black pepper
2 tsp. curry powder
5 cloves garlic
1 tsp. grated ginger
2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. tumeric
3/4 tsp. salt
1 hot chile pepper, seeded, ribs removed, & diced finely
1 can coconut milk
1 1/2 lb shrimp OR 1 head cauliflower and 1/2 cup frozen peas OR fill-in-your-own
Heat oil in large saucepan over med-hi heat. Add mustard seeds &; onion; saute 5 minutes. Add garlic, ginger, curry, black pepper, & fenugreek; stir 30 sec. Add remaining ingredients. Simmer for at least 10 minutes to allow flavors to blend, longer if you can.
Shrimp: Bring sauce up to boil; add peeled, deveined shrimp & cook 2 min.
Cauliflower: Bring sauce up to boil; add cauliflower florets. Simmer until cooked through, maybe 5-8 minutes, then throw in the peas for 1 minute.
Serve both options over hot basmati rice. Feeds 4 for dinner with some leftovers for lunch tomorrow. If using just the shrimp, there will be a lot of extra sauce.
The Story:
I've been on an Indian food kick for, oh, maybe two years now. I take out Indian cookbooks from the library obsessively and make all sorts of exotic dishes. I found a recipe for a Shrimp coconut curry in one book, but I didn't have half of the ingredients, so I shut the book and made up my own. This is the result.
Now my husband has decided he's lost his taste for shrimp, but will eat it occasionally. I was going to make this one day with some steamed cauliflower on the side (sprinkled with a little Garam Masala- yum!) but the shrimp was still in the freezer. I asked the family if they'd prefer I try to make the dish with the cauliflower instead of the shrimp and got a resounding "Yes!" So, I rarely make any shrimp any more. I bet this would be good with any good classic Indian combo or mix of vegetables like boiled potatoes, carrots, peas, maybe some spinach- the possiblities are endless.
I tried this with low-fat coconut milk once and it just seemed bland to me, but it's your choice.
2 tsp. oil
1 tsp. brown mustard seeds
1 med. onion, cut into strips
1/4 tsp. ground fenugreek
3/4 tsp. black pepper
2 tsp. curry powder
5 cloves garlic
1 tsp. grated ginger
2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. tumeric
3/4 tsp. salt
1 hot chile pepper, seeded, ribs removed, & diced finely
1 can coconut milk
1 1/2 lb shrimp OR 1 head cauliflower and 1/2 cup frozen peas OR fill-in-your-own
Heat oil in large saucepan over med-hi heat. Add mustard seeds &; onion; saute 5 minutes. Add garlic, ginger, curry, black pepper, & fenugreek; stir 30 sec. Add remaining ingredients. Simmer for at least 10 minutes to allow flavors to blend, longer if you can.
Shrimp: Bring sauce up to boil; add peeled, deveined shrimp & cook 2 min.
Cauliflower: Bring sauce up to boil; add cauliflower florets. Simmer until cooked through, maybe 5-8 minutes, then throw in the peas for 1 minute.
Serve both options over hot basmati rice. Feeds 4 for dinner with some leftovers for lunch tomorrow. If using just the shrimp, there will be a lot of extra sauce.
The Story:
I've been on an Indian food kick for, oh, maybe two years now. I take out Indian cookbooks from the library obsessively and make all sorts of exotic dishes. I found a recipe for a Shrimp coconut curry in one book, but I didn't have half of the ingredients, so I shut the book and made up my own. This is the result.
Now my husband has decided he's lost his taste for shrimp, but will eat it occasionally. I was going to make this one day with some steamed cauliflower on the side (sprinkled with a little Garam Masala- yum!) but the shrimp was still in the freezer. I asked the family if they'd prefer I try to make the dish with the cauliflower instead of the shrimp and got a resounding "Yes!" So, I rarely make any shrimp any more. I bet this would be good with any good classic Indian combo or mix of vegetables like boiled potatoes, carrots, peas, maybe some spinach- the possiblities are endless.
I tried this with low-fat coconut milk once and it just seemed bland to me, but it's your choice.
Thursday, April 19, 2007
Crawfish Pot Pies
The Recipe
2 cups chopped onion
1 1/2 cup chopped celery
½ chopped green pepper
½ chopped red pepper
3 cloves garlic, finely chopped
1/4 cup flour
1/4 cup oil, + 1 Tbsp.
18oz beer- suggested Abita Bock
8oz crawfish stock
2 lb. crawfish tail meat
2 tsp. salt
¼ tsp. cayenne if desired
1 tsp tobasco
½ tsp. black pepper- or to taste
½ cup chopped scallions, green parts
1 Tbsp. chopped parsley
Fresh parsley for garnish, and chopped scallion tops
2 sheets Puff pastry, cut into rounds to fit 10 6oz ramekins
Egg wash (1 whole egg beaten with 1 T. water)
Saute onion, celery, green & red peppers, and garlic in 1 Tbsp. oil until tender. Make a roux with oil and flour; cook to medium dark, stirring constantly over med-low heat, takes about 20 minutes. Add vegetables and half of liquids to roux, stirring constantly. Bring to a simmer and cook 5 minutes, stirring occasionally. Add remaining liquid and cover; simmer 10 minutes, stir occasionally. Add crawfish, S&P, tobasco, cayenne, scallions and parsley. Check for seasonings.
Ladle evenly into individual serving ramekins. Cover with rounds of puff pastry. Cut decorative slits into center, add pretty cutouts made from the scraps if desired, and brush with egg wash. Bake at 375 until golden, 30-40 min. Serve each ramekin on a plate; Scatter parsley and green onions on plates for garnish.
Serves 10
The Story
I made up a whole menu in cooking school of New Orleans-themed dishes; this is the first course of that menu.
Whaddya mean, you don't just have crawfish stock hanging around? :) If you have to buy whole crawfish, the 3 lb. bag, save the shells after you pull the tail meat. Simmer the shells for 20-30 min. in water to cover, then strain. Or, skip it and use chicken stock, it'll be just fine.
I took this to a Mardi Gras party once, so I made it in one large dish instead of individual ramekins. It didn't work well at all, because the puff pastry shrank terribly and was hard to serve. If you want to make it as a main course, change the puff to a biscuit crust- maybe a cornmeal biscuit, yum- and eliminate the egg wash. Change the baking time as needed.
2 cups chopped onion
1 1/2 cup chopped celery
½ chopped green pepper
½ chopped red pepper
3 cloves garlic, finely chopped
1/4 cup flour
1/4 cup oil, + 1 Tbsp.
18oz beer- suggested Abita Bock
8oz crawfish stock
2 lb. crawfish tail meat
2 tsp. salt
¼ tsp. cayenne if desired
1 tsp tobasco
½ tsp. black pepper- or to taste
½ cup chopped scallions, green parts
1 Tbsp. chopped parsley
Fresh parsley for garnish, and chopped scallion tops
2 sheets Puff pastry, cut into rounds to fit 10 6oz ramekins
Egg wash (1 whole egg beaten with 1 T. water)
Saute onion, celery, green & red peppers, and garlic in 1 Tbsp. oil until tender. Make a roux with oil and flour; cook to medium dark, stirring constantly over med-low heat, takes about 20 minutes. Add vegetables and half of liquids to roux, stirring constantly. Bring to a simmer and cook 5 minutes, stirring occasionally. Add remaining liquid and cover; simmer 10 minutes, stir occasionally. Add crawfish, S&P, tobasco, cayenne, scallions and parsley. Check for seasonings.
Ladle evenly into individual serving ramekins. Cover with rounds of puff pastry. Cut decorative slits into center, add pretty cutouts made from the scraps if desired, and brush with egg wash. Bake at 375 until golden, 30-40 min. Serve each ramekin on a plate; Scatter parsley and green onions on plates for garnish.
Serves 10
The Story
I made up a whole menu in cooking school of New Orleans-themed dishes; this is the first course of that menu.
Whaddya mean, you don't just have crawfish stock hanging around? :) If you have to buy whole crawfish, the 3 lb. bag, save the shells after you pull the tail meat. Simmer the shells for 20-30 min. in water to cover, then strain. Or, skip it and use chicken stock, it'll be just fine.
I took this to a Mardi Gras party once, so I made it in one large dish instead of individual ramekins. It didn't work well at all, because the puff pastry shrank terribly and was hard to serve. If you want to make it as a main course, change the puff to a biscuit crust- maybe a cornmeal biscuit, yum- and eliminate the egg wash. Change the baking time as needed.
Tuesday, April 10, 2007
Spanish Tuna
The Recipe:
4 cloves garlic, sliced
1 1/2 cups olive salad from the deli, including 1 pepperoncini and some roasted red pepper if possible
1 28oz can Muir Glen Fire Roasted Diced Tomatoes
2 tsp. dried thyme
1 1lb. tuna steak, or more if you want more than 4 oz portions
1 (or more) tangerines or Spanish clementines
Roasted potatoes
Save dressing from olive salad; chop up olives and any peppers. Heat a saute pan or wide saucepan; add olive salad dressing and saute garlic slices & thyme for 1 minute. Add olives, peppers & tomatoes. Bring to a boil & reduce to simmer, simmer 20 minutes. At the last minute, zest one tangerine on a box grater or a plane grater and add zest to olive sauce. Separate the clementines or tangerines into sections as garnish.
Meanwhile, salt & pepper then pan-sear or grill tuna steaks to your liking, mine is 4 min. per side in a hot pan. Let rest for a few minutes, then slice and serve with olive sauce over the top and the tangerine sections on the side.
Makes dinner for 4 with extra sauce; you could increase the tuna if you want to stretch it to 6. Demands a lightly-dressed salad to go with it.
If you roasted some potatoes, they go great with the olive sauce too. 1 1/2 lbs potatoes, scrubbed but unpeeled & cut into wedges; toss with olive oil, garlic powder, paprika (smoked if you got!), thyme & salt. Roast at 400 for 30 minutes.
The Story:
A friend brought olive salad to a party at my house but there was a bunch leftover. I made this up out of my head to use it up. Halfway through dinner I jumped up and tried to write down exactly what I'd done, it was so good.
If your grocery has an olive bar, that's a good choice to make your olive salad. A combination of black and green is nice, but make sure you have a lot of green olives.
4 cloves garlic, sliced
1 1/2 cups olive salad from the deli, including 1 pepperoncini and some roasted red pepper if possible
1 28oz can Muir Glen Fire Roasted Diced Tomatoes
2 tsp. dried thyme
1 1lb. tuna steak, or more if you want more than 4 oz portions
1 (or more) tangerines or Spanish clementines
Roasted potatoes
Save dressing from olive salad; chop up olives and any peppers. Heat a saute pan or wide saucepan; add olive salad dressing and saute garlic slices & thyme for 1 minute. Add olives, peppers & tomatoes. Bring to a boil & reduce to simmer, simmer 20 minutes. At the last minute, zest one tangerine on a box grater or a plane grater and add zest to olive sauce. Separate the clementines or tangerines into sections as garnish.
Meanwhile, salt & pepper then pan-sear or grill tuna steaks to your liking, mine is 4 min. per side in a hot pan. Let rest for a few minutes, then slice and serve with olive sauce over the top and the tangerine sections on the side.
Makes dinner for 4 with extra sauce; you could increase the tuna if you want to stretch it to 6. Demands a lightly-dressed salad to go with it.
If you roasted some potatoes, they go great with the olive sauce too. 1 1/2 lbs potatoes, scrubbed but unpeeled & cut into wedges; toss with olive oil, garlic powder, paprika (smoked if you got!), thyme & salt. Roast at 400 for 30 minutes.
The Story:
A friend brought olive salad to a party at my house but there was a bunch leftover. I made this up out of my head to use it up. Halfway through dinner I jumped up and tried to write down exactly what I'd done, it was so good.
If your grocery has an olive bar, that's a good choice to make your olive salad. A combination of black and green is nice, but make sure you have a lot of green olives.
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