Seafood
Blackened Swordfish With Mango Lemongrass Chardonnay
Ingredients:
4 swordfish steaks, 1" thick, 8 oz each
1/2 cup blackening seasoning
vegetable oil
2 fresh mango, peeled and diced
1 8-ounce jar Vino de Milo Mango Lemongrass Chardonnay Dressing and Marinade
Directions:
Rinse swordfish steaks under cold water, then pat dry. Spoon about 1 tablespoon of the blackening seasoning on top of each steak and spread with the back of a spoon, pressing gently. Turn steaks over and repeat on the other side. Cover steaks with plastic wrap and marinate, refrigerated, for 1 hour.
Preheat grill or broiler to medium. Lightly oil grill or broiler pan. Brush excess rub from steaks and brush steaks with oil. Grill 4 to 6 minutes per side, or until flesh is firm but not dry.
Plate, then top with chopped mango and drizzle with Vino de Milo Mango Lemongrass Chardonnay.
Bobbie Skyes' Fish with Lemon Myrtle and Pepperberry
Ingredients:
1 2-pound whole snapper (you can also use Chilean sea bass or trout fillets)
1 large sheet of foil
1 teaspoon cracked Nirmala's Kitchen Tasmanian Whole Pepperberry
1/2 teaspoon salt
1 teaspoon Nirmala's Kitchen Native Thyme
1 teaspoon Nirmala's Kitchen Outback Mint
2 tablespoons Nirmala's Kitchen Ground Lemon Myrtle
1 tablespoon Macadamia Oil
1 whole lime, sliced
Directions:
Score the fish, making about three cuts across each side. (If using fillets, don't score.) Mix the spices and salt with Macadamia Oil and massage all over fish; place lime slices in the cavity of the fish or on top of fillets. Loosely wrap fish in foil, making sure to fold edges over to seal in juices while cooking. Place in baking pan.
Preheat oven to 375 degrees and bake, about 25-30 minutes for whole fish and 15 minutes for fillets.
Bring the finished product to your table and serve with sautéed asparagus and wild rice.
Bombay Cabernet Shrimp Pizza
Ingredients:
1 14-inch pizza crust
1/2 pound raw shrimp, shelled and de-veined
2 cups Vino de Milo Bombay Cabernet Sauce
grated mozzarella cheese
Directions:
Top pizza crust with Vino de Milo Bombay Cabernet Sauce, then sprinkle on mozzarella cheese and cooked shrimp.
Bake at 400°F until cheese melts and crust is golden, about 10 minutes.
Broiled Oysters
Ingredients:
16 oysters
5 tablespoons softened Crane's Creamery Roasted Shallot Butter
Directions:
Preheat broiler to medium-high heat. Scrub and shuck 16 oysters. Place oysters on a baking sheet, top each with a scant 1 teaspoon softened Crane's Creamery Roasted Shallot Butter. Place sheet under broiler and cook until butter melts and begins to sizzle, about 45-60 seconds (watch carefully, do not burn).
Butterfly Shrimp on Halloumi
Ingredients:
1 package (7-10 ounces) Halloumi cheese
1 lpound raw shrimp, medium or large
2 minced garlic cloves
zest and juice of 1/2 lemon
2 tablespoons chopped parsley
salt, freshly ground black pepper
Directions:
Cut the Halloumi cheese into 1/4-inch slices. Pat dry on paper towel.
Clean the shrimp and peel them down to the tail, leaving the tail on. De-vein. Slice each one down its length, almost to the vein and flatten to form a butterfly shape.
Heat the oil in a large skillet and sauté shallots until translucent. Add garlic and lemon juice and cook 1 minute. Add shrimp and cook, stirring occasionally, until they turn pink, about 4 minutes.
Grill the Halloumi on a charcoal grill or under the grill in the oven until cheese is golden brown, about 3 minutes each side.
Arrange the Halloumi slices on serving dish, place shrimp over it, and sprinkle with parsley and lemon zest.
Serves 4.
Cambodian Butterfly Prawns With Pineapple Lemongrass Sauce
Ingredients:
1 pound raw large prawns, shelled leaving tails intact and de-veined
3 large egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
oil for frying (approximately 2 cups)
1 jar (340 g) Cambodian Pineapple Lemon Grass Stir-Fry Sauce
Directions:
Cut a deep slit down the back of each prawn and flatten cut side slightly with fingers. Pat dry with paper towels.
Beat together egg yolks, cornstarch, and salt and pepper to form a mixture.
Heat oil to 400 °F. Dip prawns into mixture and fry for 1-2 minutes until golden brown. Drain on paper towels. Heat WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce until boiling. Add prawns and toss until heated through. Garnish with coriander leaves.
Serve hot with steamed rice.
Carib Spicy Baked Scallops
Ingredients:
18 Diver Scallops, cleaned and bottom shells reserved
1 tablespoon Nirmala's Kitchen Jamaican Jerk Blend
1 teaspoon honey Dijon mustard
1/2 cup grated Parmigiano-Reggiano cheese
1 cup plus 2 tablespoons of olive oil
1 tablespoon chives, finely chopped
1 tablespoon garlic, chopped
1 egg
Juice of 1/2 fresh lemon
Salt
Directions:
Preheat the oven to 400 degrees F. In a food processor, combine the egg, mustard, garlic, 1 tablespoon of Nirmala's Jamaican Jerk blend, and lemon juice. Process until smooth. Season with salt. With the machine running, add 1 cup of the oil in a steady stream. Process until the mixture is thick.
Season the scallops with salt.
In a large sauté pan, heat the remaining olive oil. Add the scallops and sear for 1 minute on each side. Remove from the heat and set aside. Scrub the scallop shells clean. Place the scallops in the center of each shell. Spread a heaping tablespoon of the Jamaican Jerk mayonnaise on top each scallop. Sprinkle the top of each scallop with the cheese. Place the scallops on baking sheets. Place in the oven and cook until the top is golden and bubbly.
Remove from the oven and serve on a large platter. Garnish with fresh chives. Can be served with Mint, Mango and Cilantro Chutney (see India recipe page) or on a bed of organic baby greens.
Serves 6 to 8.
Carrigaline Stuffed White Fish
Ingredients:
3 ounces fresh breadcrumbs
3 ounces shredded Carrigaline cheese
1 onion—finely chopped
1/2 teaspoon dried mixed herbs
salt
ground black pepper
3/4 pint milk
1 1/2 pounds whitefish fillets, skinned
3 tablespoons butter
1/4 pound fresh mushrooms—sliced
2 ounces flour
2 1/2 tablespoons tomato paste
fresh chopped parsley
Directions:
Mix the breadcrumbs, cheese, onion, herbs, and seasonings with 3 1/2 tablespoons of the milk.
Place half the fish on the base of a buttered shallow ovenproof dish. Spread the stuffing over the fish and top with the remaining fillets.
Melt the butter in a saucepan and fry the mushrooms until soft. Add the flour, remaining milk, tomato paste, and seasoning. Heat, stirring continuously until the sauce thickens and boils. Pour over the fish. Bake at 375°F for 20 minutes.
Serve garnished with parsley.
Charbroiled Swordfish With Citrus Salsa
Ingredients:
4 5-ounce swordfish steaks (center cut), grilled
1 ruby red grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
2 limes, peeled and sectioned
1 lemon, peeled and sectioned
1 cup red, green, and yellow bell peppers, cut in fine strips
1 medium red onion, finely diced
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 dash Hurtin’ Habanero Sauce
1 tablespoon corn oil
1 dash salt
1 dash black pepper
Directions:
Prepare the Citrus Salsa. Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.
Season the swordfish steaks with salt and pepper to taste. Brush lightly with one tablespoon corn oil. Grill.
Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint springs. Serve with saffron rice, fresh asparagus, and baby carrots.
Serves 4.
Chesapeake Crab Cakes With Thai Citrus Dressing
Ingredients:
3 shallots, minced
1 tablespoon C.H.E.F. Lemongrass Oil to sweat
1 1/2 pounds lump crabmeat, cleaned very well
3/4 cup mayonnaise
2 eggs, beaten
1/8 cup whole-grain mustard
2 tablespoons fresh parsley, chopped
1/8 cup chives, minced
1 teaspoon Old Bay Seasoning
1/8 teaspoon Tabasco
3/4 cup Saltine cracker crumbs
salt, ground black pepper to taste
1/4 cup whole butter (to sauté)
1 cup C.H.E.F. Thai Citrus Dressing
Directions:
Sweat the shallots in the C.H.E.F. Lemongrass Oil. Cool and reserve. Pick through the crabmeat to remove all shells. Combine all the ingredients except for the crabmeat and cracker crumbs. Fold the mayonnaise mixture into the crabmeat without shredding. Fold in the cracker crumbs and seasonings.
Portion into two-ounce crab cakes. Sauté crab cakes in whole butter. Finish in 325º oven if necessary.
In separate pan warm C.H.E.F.’s Thai Citrus Dressing.
Chilled Soba Noodles With Tuna
Ingredients:
½ pound of fresh tuna
1 bunch spring onions
toasted sesame seeds
snow peas
soba noodles (cooked)
100 grams Maggie's Blood Plum Paste
grapeseed oil
1/4 cup Verjuice
Directions:
Cut tuna into chunks approximately 2cm x 2cm and quickly sear in very hot pan in small batches.
Warm Blood Plum Paste and blend with 1/4 cup of Verjuice and grapeseed oil to make a slightly thick dressing.
Blanch snow peas and slice thinly. Clean and slice thinly a bunch of spring onions. Toss tuna in dressing. Remove and coat with sesame seeds. Combine all other ingredients. Top with tuna and add dressing.
Chili Prawns With Kaffir Lime
Ingredients:
1 pound raw fresh giant prawns, peeled with tails on
1 tablespoon cooking oil
1 tablespoon fresh coriander leaves, finely chopped
Thai sweet chili dipping sauce with Kaffir lime
Directions:
Heat cooking oil in a large saucepan, add the prawns and fry for 4 to 5 minutes until the prawns turn pink. Add the chili sauce and stir for another 1 to 2 minutes. Add the coriander and stir to mix. Serve with Jasmine rice or rice noodles.
Serves 2 to 4.
Coconut Curry Baked Fish
Ingredients:
4 filets cod, sea bass, or salmon
2 tablespoons vegetable oil
1 15-ounce container Maya Kaimal Coconut Curry
2 tablespoons fresh cilantro, chopped (optional)
Directions:
Heat oven to 350°F. In an oiled baking/serving dish place the fish in a single layer. Bake, uncovered, for 10 minutes.
Remove from oven, cover with Coconut Curry sauce, cover with foil, and return to the oven for 5 to 10 minutes until fish is opaque. If desired, finish with chopped cilantro.
Serves 4.
Conch Stroganoff on Florentine Toast
Ingredients:
4 slices of bread
4 ounces of mashed spinach
2 ounces of Parmesan cheese
2 tablespoons of butter
3 cloves of garlic
1 can sea conch
1/2 cup sliced mushrooms
1/2 cup Brunoisse onion
100 cc. fresh cream
6 tablespoons Cognac
salt, pepper, mustard, ketchup, drops of chili
7 gherkins
2 tablespoons chopped parsley
Directions:
To Prepare Toast:
Crush one clove of garlic with butter. Spread the slices of bread and toast. Cover with spinach and grated cheese. Grill and cover 1/2 slice of toast with stroganoff.
To Prepare Stroganoff:
Lightly fry onion and garlic. Add mushrooms. Add conch and flambé with cognac. Add cream, ketchup, salt, pepper, drops of chili, mustard, and a little conch stock. Cook rapidly and serve with chopped parsley.
Crab Cakes
Ingredients:
3 pounds cleaned crab, fresh or canned
1 red bell pepper, diced
3/4 cup diced scallions
1 egg
salt and pepper
panko crumbs
flour
oil for frying
Roasted Pepper Pear Vinaigrette
Directions:
In two different bowls, put flour in one and panko crumbs in the other.
In a large bowl, mix crabmeat, bell pepper, scallions, egg, salt, and pepper.
In a large skillet over medium heat, heat oil, just enough to cover bottom of pan.
Form crab mixture into patties. Lightly dust with flour, then with panko crumbs. Place in heated oil and fry on each side for about 4-5 minutes until golden brown. Remove and drain on paper towel.
On a plate, cover the bottom with Roasted Pepper Pear Vinaigrette and place crab cake on top. Serve.
Dry Rubbed Filet of Beef With a Ginger Shrimp Hash
Ingredients:
For the beef:
1/4 cup dry porcini mushrooms
2 tablespoons sugar
1 tablespoon salt
5 cloves garlic, finely chopped
1 tablespoon chili flakes
1 tablespoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 pound filet of beef
best quality olive oil and balsamic vinegar for drizzling
For the Gingered Shrimp Cheesy Hash:
2 1/2 cups of diced potatoes, blanched until soft, not soggy
1 cup chopped onion
1 cup diced shrimp
1 cup thinly sliced green onions
1 tablespoon ginger
1 cup cilantro
1/4 cup Fanny Mason Baby Swiss cheese, grated
Directions:
For the beef:
Grind the porcini mushrooms to a powder using a spice or coffee grinder. Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper, and olive oil. Stir well to form a thick, fairly dry paste. Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight. On a hot grill, cook the steak for 6 minutes on each side. Rest for a few minutes. Place in the center of the plate and drizzle with olive oil and balsamic vinegar. Shower it with Great Hill Blue cheese.
For the Gingered Shrimp Cheesy Hash:
Sauté the onions until they are brown and smell lovely. Throw in the potatoes and ginger and simmer for about 5 minutes. Add shrimp, green onions, cilantro, and cheese. Season with salt and pepper.
Transfer to plates and serve. Makes 2-3 servings.
Fish Fillets With Harissa and Black Olives
Ingredients:
2 pounds thick fish fillets, any white fish such as sea bass, halibut
1 small onion, fully chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup oil cured olives, pitted
juice of one lemon
1/4 cup flat leaf parsley, chopped
1/3 cup extra virgin olive oil for frying
1/2 cup water
Directions:
Combine all ingredients, except oil, in or food processor and process on high 1 minute, until thick. While motor is running, slowly add oil in a thin stream, and continue to add until entirely emulsified. Scrape down the sides at least 1 or 2 times. Adjust consistency with water or more lemon juice, and adjust seasoning if needed.
Gilthead in Mquali Tajine
Ingredients:
For Chermoula:
1 large sprig of coriander
3 garlic cloves
2 tablespoons of paprika
1/2 teaspoon of ground pepper
salt
2 tablespoons of olive oil
1 tablespoon of cumin
4 tablespoons of olive oil
1 tablespoon of chermoula
1 teaspoon of ginger
pinch of saffron
Roughly 4 pounds of 1 Gilthead, cut into slices (or small snappers, ocean perch, or porgies)
Garnish:
one pickled lemon, quartered
9 black olives
Directions:
Prepare the chermoula by brushing the coriander in a mortar together with a little salt and garlic cloves. Add 1/4 cup (half a glass) of water. Add paprika, ground red pepper, olive oil, and cumin. Pour this marinade over the fish slices, making sure the fish is well covered. Leave to marinate for several hours.
Prepare the sauce for the fish. In a tajine or thick-bottomed casserole dish place 4 tablespoons of olive oil, 1 teaspoon of chermoula, ginger, and saffron. Arrange the fish slices in the sauce and cover the casserole
Simmer over a low heat for 30 minutes. Check the seasoning and if necessary take the lid off the casserole until the sauce is reduced.
Serve the gilthead piping hot, garnished with the lemon quarters and black olives.
Ginger Pear Shrimp and Vegetables
Ingredients:
1 pound medium shrimp, peeled and de-veined
1/2 cup Perfect Pear Marinade (all are great with shrimp, but the ginger is our favorite!)
1 red onion peeled and sliced
1 red bell pepper sliced
1/2 cup water
pinch of salt or two to taste
Directions:
Heat a 12-inch sauté pan to medium hot, add two 2 tablespoons of Marinade and sauté peppers and onions. Stir 5 minutes over medium heat and then add the shrimp. Cook 2 minutes, add water and remaining Marinade, and bring to a simmer. Serve immediately over rice or pasta.
Serves 4.
Honey-glazed Salmon Burgers
Ingredients:
2/3 cups honey
2/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons prepared horseradish
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 can (14 ounces) salmon, drained
1 cup plain dried breadcrumbs
1/2 cup chopped onion
1/3 cup chopped green bell pepper
3 egg whites
4 hamburger buns, toasted
Directions:
In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic, and red pepper flakes until well blended. Reserve half of sauce to use as a condiment.
In a separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons reserved sauce. Divide salmon mixture into 4 patties, 1/2- to 3/4-inches thick. Place patties on well-oiled grill, 4-6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until
burgers are browned and heated through. Serve with reserved honey barbecue sauce and buns.
Serves 4.
Jumbo Shrimp in a Tarago River Gippsland Blue Cheese and White Wine Sauce
Ingredients:
6 ounces of Tarago River Gippsland Blue Cheese, crumbled
1 pound of raw jumbo shrimp in the shell (de-veined)
5 cloves of garlic chopped
1 tablespoon of Extra Virgin Olive Oil
3 tablespoons of butter
3/4 cup of dry white wine
1 teaspoon of Cherikoff Pepperberries
pinch of cayenne pepper
salt and pepper to taste
Directions:
In a heavy skillet (cast-iron preferably) on medium to high heat add 2 tablespoons butter and oil and garlic. Brown the garlic slightly and add the shrimp in the shell and the seasoning. Cook the shrimp on both sides, when done remove from the pan and set aside. Now de-glaze the bottom of the pan with the white wine and the 1 tablespoon of butter, let this reduce by a third. Turning off the heat add the crumbled Gippsland Blue Cheese and place the shrimp back in the pan.
This is best served right out of the skillet with a loaf of crusty bread and a bottle of ripe Chardonnay.
Korma Seafood Stew
Ingredients:
2 tablespoons vegetable oil
1 green chili (Serrano, jalapeno, or Thai), split lengthwise (optional)
1/2 pound uncooked shrimp, peeled, de-veined
1/2 pound sea scallops
1 pound mussels, scrubbed
1 cup potatoes, peeled, cubed ½ -inch
1 15-ounce container Maya Kaimal Classic Korma
1 cup water
1/4 cup fresh scallions, thinly sliced (optional)
Directions:
In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and scallops and quickly sauté for 2 minutes. When shrimp have gained a touch of color, but are not cooked through add mussels, potatoes, Classic Korma Sauce, and 1 cup of water. Cover and simmer over low heat until potatoes are tender, about 10-15 minutes.
If desired, finish with 1/4 cup of sliced scallions. Remove green chili. Serve warm as a rich stew or over rice.
Serves 4.
Langostines With Italian Beans
Ingredients:
bouquet garni
1 head garlic
2 cups reconstituted beans
1 pound langostines
1 tablespoon olive oil
2 minced cloves of garlic
1 teaspoon sweet marjoram
1 jalapeño (deseeded and diced)
1/4 cup Chardonnay
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
Directions:
Bring a large pan of water to the boil and, once boiling, add 1 teaspoon of salt. Add the beans, bouquet garni, and head of garlic and simmer for one hour or more until tender.
Heat the olive oil in a heavy based pan and add the garlic and jalapeño, and cook for 30 seconds. Add the langostines and sauté for 2 minutes. Add the wine and simmer. When the langostines are cooked through, remove the prawns from the pan.
Place the beans in the pan and heat through with marjoram. Return the langostines to the pan and toss everything together. Diving among serving plates, drizzle with extra virgin olive oil, sprinkle with fleur de sel and black pepper.
Lobster Appenzeller Reserve al Gratin
Ingredients:
4 5-ounce lobster tails
2 ounces butter
1 small onion
2 cloves garlic, minced
6 medium shiitake mushrooms, sliced
1 lemon
1 teaspoon green peppercorns
1 cup heavy cream
1/4 cup brandy
1 cup Appenzeller Reserve Cheese, grated (Alternatively you could use Walder, a similar cheese from Austria)
salt and fresh cracked black pepper to taste
Directions:
Using kitchen scissors or shears, cut down the middle of the underside of the lobster tail. Pull the meat out of the lobster tails and cut into 1-inch pieces. Sauté diced onion, garlic, and mushrooms in whole butter until golden brown. Add lobster meat and cook for 3 to 4 minutes over medium heat. Deglaze with brandy and let reduce until almost dry. Add peppercorns and lemon juice, simmer for 3 to 4 minutes. Add heavy cream and simmer gently for an additional 5 minutes.
Remove from heat and place in small ramekins. Top with grated Appenzeller Reserve Cheese and place under broiler until golden brown. Serve hot.
Serves 4.
Chef’s Notes: Other fish and shell can be added to this dish. Serve with a side of well-flavored rice or risotto and a garden salad.
Wine Suggestions: Riesling, Sauvignon Blanc, or Pinot Blanc
Mediterranean Prawns With Leek, Dill, and Cornish Yarg Sauce
Ingredients:
8 ounces frozen Mediterranean cooked prawns, defrosted
4 ounces Cornish Yarg Cheese
250ml crème fraiche
1 large leek (or 2 smaller)
1/3 cucumber
1 heaped teaspoon dried dill
1 ounce double Devon butter
Forbidden rice
Directions:
Bring a pan of boiling salted water to the boil and cook the Forbidden rice. This should take 20-25 minutes.
Finely chop and wash the leek. Melt butter in a medium-size saucepan and briskly sauté the leek with the dill for 5-10 minutes until softened and lightly browned. Season well with freshly ground black pepper and sea salt. In the meantime, dice the cucumber, leaving the skin on, and coarsely grate the Cornish Yarg Cheese including its nettle rind.
Check the rice and when it's cooked but still has a bite, drain well and keep warm
Add the crème fraiche to the leeks and bring to near boiling point. Pop in all the other ingredients and stir frequently to prevent sticking. It should not take more than 8-10 minutes for the prawns to warm through, the Cornish Yarg Cheese to melt, and the cucumber to soften.
Serve at once on a bed of drained rice.
NOTE: You could use raw prawns but just allow a little longer for them to cook. Tiger prawns would also be a good substitute for the Mediterranean prawns, which are also known as king prawns.
Pacific and Razor Clam Terrine
Ingredients:
2 cans of Pacific clams
1 can of Razor clams
1 bunch chives
300 cc. whipped cream
100 cc. mayonnaise
1 teaspoon wasabi
6 nori leaves
300 cc. balsamic vinegar
10 drops chili
100 cc. palm syrup
7 sheets fish gelatine
1 red pepper
Directions:
Preparation:
Mince the Pacific clams from one can. Fold in whipped cream and mayonnaise. Add salt, pepper, lemon juice, and wasabi. Add Razor clams and Pacific clams. Gently fold in all the ingredients. Melt gelatine in double boiler. Mix all the ingredients. Line a rectangular tin with plastic wrap. Add the gelatine to the mixture. With the nori make 3 cylinders for filling, about an inch in diameter.
Leave to cool. Fill with mixture and arrange the three cylinders alternately with strips of red pepper. Cool in the refrigerator and serve with sauce.
Sauce:
Boil down balsamic vinegar, white wine, honey, and chili. Add salt and pepper.
Cool sauce and serve.
Pepper Jam Salmon
Ingredients:
1 1/2 pounds salmon fillet
salt and pepper to taste
2 tablespoons butter, melted
juice of one lemon
8 ounces Pepper Jam, divided in half into two bowls
Directions:
Preheat grill or oven to 350 degrees.Combine melted butter and lemon juice. Brush the salmon with the lemon butter and grill or bake until the flesh becomes just opaque, about 7 minutes per side or 20 minutes in the oven. Brush salmon with one half of the Pepper Jam and allow to cook one minute longer. Use the other half of the sauce as a dipping sauce for the fish.
Serves 4-6.
Pescado a la Sosa
Ingredients:
4 6-ounce red snapper fillets
1 jar salsa
2 bay leaves
1/4 cup minced red onion
1 tablespoon fresh parsley, chopped
Directions:
Preheat oven to 425°F. Spread 3 tablespoons salsa in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper and top with red onion and bay leaves. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Sprinkle with fresh parsley and garnish with a lime wedge.
We love to serve this with a simple mashed plantain, but rice or a crisp salad would work equally well. Sauvignon Blanc or Pinot Gris would be our wine suggestions, while a chilled Dos Equis or Pilsner would be just the job if you're in the mood for a cold one.
Red Snapper in a Goat Cheese Sauce
Ingredients:
1 Couturier 11-ounce log white
4 filets of red snapper
8 oounces butter
8 ounces crème fraiche
3 fluid ounces of vermouth or port wine
salt and pepper to taste
powdered cinnamon
Directions:
Melt 2 ounces of butter in a frying pan and add the vermouth. Season the filet with salt and pepper. Cook the filet on low heat for 3 minutes on each side in the butter and vermouth. Remove the filet and arrange them on a serving dish.
In the frying pan, add the goat cheese, the crème fraiche, salt, pepper, and cinnamon. Stir and add the remaining 6 ounces of butter. As soon as the butter is melted and the texture of the sauce is homogenous, poor the sauce over the filet.
Serve hot.
Serves 4.
Preparation time: 5 minutes
Cooking time: 15 minutes
Roast Salmon on a Bed on Bhutan Rice Pilaf
Ingredients:
6 5-ounce salmon fillets (skin on and scales off)
olive oil
salt and pepper
Bhutanese Red Rice Pilaf—one recipe
For the Merlot Sauce:
3 slices of smoked apple wood bacon, diced
1 1/2 pounds chopped shallots
3 ounces butter
1/2 bunch fresh thyme
1 bay leaf
1/4 cup cracked pepper
2 quarts of merlot wine
2 quarts of veal stock or beef bouillon
Directions:
Roll salmon filets into tournedos. Use toothpicks to keep the round shape. Cook in olive oil for about 3 minutes on each side. Salt and pepper to taste. Let rest.
In saucepan, melt butter over medium heat. Sauté bacon until lightly crisp. Add shallots, sweat well. Add cracked pepper, bay leaf, and thyme. Add wine, let reduce until 1/4 liter. Add stock. Let simmer for about 15 minutes. Skim the excess fat well during cooking. Strain in a fine strainer.
Serve one filet on each plate on a bed of Bhutanese Rice Pilaf. Place salmon on top of rice bed. Spoon sauce over salmon and rice. Sauce may be served on the side if desired.
Serves 6.
Salmon With Thai Garlic Essence
Ingredients:
10 4-ounce portions of salmon
1 bottle C.H.E.F. Thai Garlic Essence
salt and pepper to taste
Directions:
Preheat oven to 350ºF. Place salmon portions on sheet pan. Baste salmon with Thai Garlic Essence. Bake until tender to the touch, about 10 minutes depending on the size of the portions. Warm remaining Thai Garlic Essence for sauce.
Arrange salmon on plate with Jicama salad. Pour warm Thai Garlic Essence over salmon for a finished plate.
Sashimi Salmon With Argan Oil
Ingredients:
2 pounds Sashimi-grade wild king salmon
5 tablespoons Argan Oil
2 tablespoons lemon juice
Fleur de Sel to taste
Directions:
Slice salmon thinly and plate. Sprinkle the Fleur de Sel on the salmon. Make dressing of 1 part lemon juice and three parts Argan oil. Drizzle on the salmon just before serving.
Serves 8 to 10.
Sautéed Scallops With Sea Salt Butter
Ingredients:
1 ounce Vermont Cultured Butter with Sea Salt Crystals
1 pound scallops
1 red, green, and yellow pepper cut in strips
1/2 cup raisins
1/4 cup white wine
1 teaspoon curry
1/2 (8 oz) container Vermont Crème Fraîche
Directions:
In a large heavy pan, sauté scallops in Vermont Cultured Butter with Sea Salt Crystals. When caramelized add peppers and raisins and cook the mixture for 3 minutes. Deglaze the pan with wine. Add curry and Vermont Crème Fraîche. Pour sauce on warm plates and place cooked scallops and peppers on top of sauce. Garnish with choice of mango slices, anise, or paprika.
Serves 4.
Preparation time: 10 minutes
Cooking time: 10 minutes
Scallops and Shrimp With Mt. Emu Creek Mt. Elephant Cheese
Ingredients:
1 pound of large scallops
1 pound of large shrimp, de-veined and unshelled
4 Roma tomatoes, diced
1 bunch fresh basil, chopped
1 tablespoon of olive oil
1 tablespoon of butter
8 ounces heavy cream
1 cup grated Mt. Emu Creek Mt Eelephant
1/4 teaspoon of cayenne pepper
salt and pepper to taste
Directions:
In a large skillet or cast iron pan on medium high heat add oil, butter, garlic, shrimp, and scallops. When you've turn the seafood over once add the chopped tomatoes, basil, and spices. Cook for approximately five more minutes.
Remove from heat and add the heavy cream and top with the grated Mt. Emu Creek Mt. Elephant cheese. Place the skillet in a preheated oven set on broil in the broiler until the heavy cream bubbles and the Mt. Elephant cheese starts to turn brown.
Serve with crusty bread and white wine and enjoy.
Scallops With Two Caviars
Ingredients:
8 sea scallops
6 tablespoons unsalted butter
1/4 cup brandy
2 cups heavy cream
salt, freshly ground pepper
4 teaspoons black caviar
4 teaspoons golden salmon caviar
Nasturtium blossoms for decoration
Directions:
Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and sauté the scallops in the pan briefly until barely opaque. Add the brandy, ignite, and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 warm plates. Arrange 4 scallop halves on top of the sauce on each plate.
Top each scallop with 1/2 teaspoon of caviar, alternating between black and golden caviar. Garnish each plate with a nasturtium blossom and serve.
Scampi With Gorgonzola
Ingredients:
12 medium scampi
7 ounces of rice
7 ounces of Gorgonzola
7 ounces of cream
1 tablespoon of mustard
salt and pepper
1 onion
1 clove of garlic
Directions:
Heat seafood stock. Chop the onion and put in pan. Add the rice and cover it with the stock. Boil in a serving dish. As soon as the stock boils, cover the serving dish and put into oven. Cook until the stock has been absorbed.
Clean the scampi, removing heads and shells. Fry them with garlic. Add the cream, the Gorgonzola, mustard, salt, and pepper. Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle.
Serve very hot with a separate tomato sauce.
Serves 4.
Seared Ahi Tuna With Wasabi Whitefish Vinaigrette
Ingredients:
2 4-ounce Ahi tuna filets
4 tablespoons of black and white sesame seeds
salt and black pepper to taste
2 tablespoons of peanut oil
1 tablespoon of Wasabi or Ginger Whitefish Roe
Wasabi Whitefish Vinaigrette:
1/2 tablespoon Dijon mustard
1/2 tablespoon rice wine vinegar
1/4 cup canola oil
2 tablespoons of Tsar Nicoulai Wasabi Whitefish
Directions:
For the tuna:
Mix the sesame seeds with salt and black pepper. Coat the tuna with the mixture. Allow the pan to get hot at medium high heat. Pour in the oil and heat right before smoking. Sear the filets for 1 minute each side or whatever doneness is preferred. Place the tuna on a plate and pour on the vinaigrette. Garnish with Wasabi Whitefish.
For the Wasabi Whitefish Vinaigrette:
Mix mustard, vinegar, and oil together. Fold in the whitefish roe.
Yield: 2 servings
Seared Nantucket Scallops With Fennel Compote in Kiwi Curry Sauce
Ingredients:
For compote:
3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
1 cup Boggy Meadow Farm's Baby Swiss cheese
For sauce:
1 1/2 cups bottled clam juice
1/4 cup dry white wine
2 kiwis, peeled and chopped
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops
Directions:
Make compote:
Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar, and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. This can be made 1 day ahead; chill.
Make sauce:
Boil first 7 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Melt and place sprig of fresh thyme in pan. Dry scallops and season scallops with salt and white pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
Rewarm fennel. Divide among 8 plates. Surround with scallops, dust scallops with Baby Swiss cheese. Spoon sauce around scallops.
Serves 8 as an appetizer.
Sesame Roasted Salmon and Asparagus
Ingredients:
4 6-ounce salmon filets
1 pound fresh asparagus, trimmed
1/3 cup Pietro Sesame and Miso Dressing (approximately full bottle)
Directions:
Place salmon and asparagus on a broiler pan, or 2 pans, if needed. With a basting brush lightly coat all sides of filets and asparagus spears with Pietro Sesame-Miso dressing.
Roast in 450 degree oven for about 10 minutes. Asparagus will brown and the fish will lose translucency and flake easily when done.
If the fish is done first, just remove from oven and set aside. (Thickness of asparagus will determine cooking time.)
Plate salmon and asparagus and drizzle with 2 teaspoons of Sesame-Miso Dressing or more if desired
Makes 4 servings.
Shrimp Vindaloo Stew
Ingredients:
2 tablespoons vegetable oil
1 pound large shrimp, cleaned
1 serrano or jalapeno pepper, split lengthwise (optional)
1 cup potatoes, peeled, cubed 1-inch
1 cup okra, cut into 1/8-inch slices
1 15-ounce container Maya Kaimal Vindaloo
1/4 cup peas, frozen
1/2 cup tomatoes, roughly chopped
1/4 cup fresh scallions, thinly sliced (optional)
Directions:
In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and quickly sauté for 2 minutes. When shrimp have gained a touch of color, but are not cooked through add potatoes, okra, Vindaloo sauce, and 1 cup of water. Cover and lower heat. Let simmer for 10 minutes until potatoes are tender.
Add the chopped tomatoes and peas. Cook for an additional 5 minutes uncovered.
If desired, finish with 1/4 cup of sliced scallions. Remove green chili. Serve warm over rice.
Serves 4.
Smoked Salmon With Salsa
Ingredients:
8 slices of smoked salmon (about 2.5 ounces each)
Salsa Caterina by Tartuflanghe
some lettuce leaves for decoration
Directions:
Preparation: Wash the lettuce leaves, dry them, and place them on the serving dish. Lay the salmon filets on the leaves and dress each piece with 1/2 tablespoon of Salsa Caterina. Serve immediately.
Serves 4.
Smoked Trout Salad
Ingredients:
1/2 pound Homarus Smoked Brook Trout Fillets, skin removed
1 bunch chives, snipped
2 tablespoons capers, drained
zest and juice of 1 lemon
1/2 cup of mayonnaise
kosher salt and ground black pepper to taste
Bremner Waffers
Directions:
In a large bowl, finely flake smoked trout with your fingers. Stir in chives, capers, lemon zest, lemon juice, and mayonnaise. Season with kosher salt and freshly ground pepper to taste.
Transfer mixture to decorative bowl serve with crackers.
Makes approximately 1 1/2 cups.
Snail Butter
Ingredients:
14 tablespoons of butter
½ ounce of minced parsley
1 clove of garlic
half a clove of shallot
salt and pepper to taste
a few drops of lemon and aniseed
a dash of cayenne
Directions:
Work these ingredients together. Put snails in the shells. Stuff with snail butter. Heat at 240° F in oven and serve hot.
Soupy Rice With Fish
Ingredients:
1 1/2 cups of short-grained rice (preferably Bomba rice)
1 pound squid (rings)
1 pound prawn, peeled
4 king prawns
2 onions
1 ripe tomato
1 red pepper
1 cup olive oil
1 teaspoon pimenton
3 cloves garlic
parsley
1 bay leaf
salt
saffron
11 cups fish broth
2 cups white wine
Directions:
Finely chop an onion, slice the cloves of garlic, and dice the tomato and red pepper. Place a pot over medium heat and pour a generous amount of olive oil. Toast a teaspoon of pimenton in it, without letting it burn. Add vegetables. Once the onion has cooked through and the tomato and pepper have softened, add the squid. Stir with a wooden spoon, cook for a few minutes and add the prawns and king prawns. Keep stirring.
Add the rice, stir it around for a few minutes until the grains are well coated in the oil and juices. Add 3 ground threads of saffron and cook a further minute. Add the fish broth, the wine, and salt to taste. Set to maximum heat for roughly 10 minutes, so the rice releases some starch, then lower the heat so that it gently simmers until cooked. (Cooking times vary on the rice—consult the actual packaging.)
Test for salt and add more if necessary. Sprinkle chopped parsley on top.
Steamed Mussels in Coconut Curry
Ingredients:
2 tablespoons vegetable oil
1/2 cup onion, sliced
1 green chili, split lengthwise (optional)
1 2-pound bag mussels
1 15-ounce container Maya Kaimal Coconut Curry
2 cups pale beer (or water)
1 lime, cut into wedges
Directions:
Remove mussels from their bag and soak in a large bowl of cold water with 2 tablespoons of salt for 30 minutes. After soaking, rinse under cold water and remove the wiry beards with a small knife.
In a large pot, add the vegetable oil over medium heat. When the oil is hot, add the sliced onion and green chili. Let sweat for 3 minutes. Avoid browning the onion. Add the mussels, Coconut Curry sauce and beer. Cover and let steam over medium heat, about 7 minutes. The mussels will open and become firm when they are fully cooked. They should remain plump and tender.
Serve warm with the cooking sauce and lime wedges or over rice.
Serves 6.
Swordfish Carpaccio in Salsa Caterina
Ingredients:
1 pound of swordfish in thin slices
some fresh leaves of rocket (rucola)
salsa caterina dressing
Directions:
Wash the rocket, dry it, and place it on a serving dish. Lay the swordfish in slices on top. Dress the fish with some tablespoons of salsa caterina. Serve it immediately.
Serves 4.
Teriyaki Salmon
Ingredients:
3/4 pound salmon filets
2 tablespoons low-sodium soy sauce
2 tablespoons maple flakes, separated
2 tablespoons mirin (rice wine) or dry sherry
2 tablespoons water
1 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 teaspoon wasabi
Directions:
Cut salmon filets crosswise into 1-inch strips. Dissolve 1 tablespoon maple flakes in 2 tablespoons water. Combine remaining ingredients in a bowl. Arrange salmon skin side down in a broiling pan and brush with sauce. Cook 2 minutes, brush again, and sprinkle remaining maple flakes over salmon. Cook salmon about 10 minutes total or until fish is just flaky.
Makes 2 servings.
Tikka Masala Salmon and Cashews
Ingredients:
4 filets salmon
2 tablespoons vegetable oil
1 15-ounce container Maya Kaimal Tikka Masala
1/2 cup cashews, toasted
Directions:
Heat vegetable oil in a sauté pan over medium heat. Place salmon, skin side down, in the hot pan. Allow to crisp on the skin side, about 3–5 minutes.
Turn salmon, add Tikka Masala sauce and cover. Cook on medium-low heat until salmon is firm and cooked through, adding water if necessary to avoid burning the sauce.
Top cooked salmon with toasted cashews and serve warm.
Serves 4.
Tomatoes Stuffed With Avruga
Ingredients:
5 pear tomatoes
2 hardboiled eggs
2 ounces unsalted, baked, diced cod
1 finely sliced new onion
2 tablespoons of finely chopped capers
2 tablespoons of mayonnaise
1 tablespoons of chopped parsley
1 120-gram jar of Avruga
Directions:
Cut the tomatoes lengthways and use a spoon to scoop out the pulp. Remove the seeds from the pulp and dice the pulp with a knife. Mix with the cod, onion, capers, parsley, and mayonnaise. Season and stuff the tomatoes with the mixture. Arrange a slice of hardboiled egg on each tomato and put a teaspoonful of Avruga on the top.
Serves 4.
Trout Filets in Chimay Beer and Cheese
Ingredients:
8 trout fillets
22 fluid ounces of Chimay Blue (or other Chimay beer)
8 slices of Chimay Grand Classic cheese
1 tablespoons of honey
2 tablespoons of cream
Directions:
Place the trout filets in a buttered dish, heat the fillets briefly in the oven, remove the dish, lay a slice of cheese on each fillet, add the beer, and return to the oven for 10 minutes.
Remove the dish from the oven and remove the filets.
Lay them on a very hot plate, allow the liquid to reduce, add the fresh cream and the spoonful of honey.
Tuna Whirl
Ingredients:
4 fresh tuna steaks (175-200g)
Olive oil
Cracked black pepper
4 slices Onion and Chive Whirl
4 dessert spoons guacamole or tomato salsa
Directions:
Brush tuna with olive oil and cook under a very hot grill for 2 minutes each side. Top with slices of Onion and Chive Whirl and grill again until the cheese has melted. Serve immediately with guacamole or tomato salsa and a crisp green salad.
Veracruz Crab Quesadilla
Ingredients:
1 1/2 cups lump crabmeat, picked over for any pieces of cartilage
2 tablespoons finely chopped green onions (green parts only)
1 tablespoon chopped cilantro
1 1/2 tablespoons finely chopped shallot
2 jalapeno chilies, seeded and chopped
2 teaspoons freshly squeezed lime juice
sea salt and freshly ground pepper
8 round flour tortillas, 7 to 8 inches in diameter
2 cups (about 5 ounces) shredded Queso Chihuahua cheese
about 1/4 cup extra virgin olive oil
2 tablespoons chopped chives for garnish
guacamole (see recipe)
Directions:
In a medium bowl, combine the crabmeat, green onions, cilantro, shallot, chilies, and lime juice. Gently toss until well combined, then season with salt and season with pepper to taste. Cover and refrigerate until ready to use.
Place 4 of the flour tortillas on a work surface. Spread one quarter of the crab mixture evenly over each tortilla to within 1/2-inch of the edges all around.
Spread one half cup of cheese evenly over the crab mixture. Press remaining four tortillas over each of the filled tortillas and press to seal. Heat a large skillet over medium-high heat. Add just enough oil to coat the bottom of the pan.
Fry one quesadilla at a time until golden brown on both sides, about 2 minutes on each side, adding more oil when necessary. Let cool for 2 minutes, then cut each quesadilla into 4 triangles, sprinkle with chives, and serve with guacamole.
Serves 4.
Warm Thai Shrimp and Vegetables With Spicy Mango Peanut Sauce
Ingredients:
36 medium shrimp, peeled and de-veined
3 tablespoons C.H.E.F. Lemongrass Oil
2 cups cabbage, shredded
1 cup green beans, cut in 1-inch lengths
1 cup carrots, cut in 1/2-inch slices
1 cup cauliflower florets
1 cup bean sprouts
1 cup cucumber, seedless, sliced in half moons
1 potato, small, boiled, peeled, cut in half moon slices
1/2 pound fried tofu, optional
2 eggs, hardboiled, cut in wedges
2 tablespoons crisp-fried onions
watercress, for garnish
1 3/4 cups C.H.E.F. Spicy Mango Peanut Sauce
crackers, rice, or of your choice
Directions:
For the salad, boil the cabbage, beans, carrots, and cauliflower each separately in salted water until tender-crisp, 3-4 minutes. Drain and set aside.
If using tofu, place in small nonstick pan and sauté with a little Spicy Mango Peanut Sauce to a light golden brown. Set aside.
In a medium saucepan heat Lemongrass Oil and sauté shrimp for 2-3 minutes. Add the Spicy Mango Peanut Sauce, adding water if necessary, to thin it to the consistency of a creamy dressing. Add remaining blanched vegetables, bean sprouts, and tofu, if desired.
On a large serving plate, arrange the watercress and cucumber to make a border. Arrange the cabbage, beans, carrots, and bean sprouts in layers on the platter. Top with cauliflower and sliced potato, then the tofu, if desired. Pour warm Spicy Mango Peanut Sauce over salad. Arrange the egg wedges around the salad. Sprinkle crisp-onions over the sauce. Top with crackers and serve.
