Category Archives: Seafood

Zoodles w/Shrimp & Grapes (The Paleo Edition)

Lately I have been experimenting with Paleo recipes at home in my effort to eat cleaner. I have never tried to add grapes to seafood because it sounds like a not so good combination. I proved myself wrong with this recipe. Read the rest of this entry

Butter Poached Lobster w/Shellfish Ravioli

Summertime in NYC will always be the season for great seafood. This recipe doesn’t skimp on it either. The combination of butter poached lobster, spicy Alfredo sauce, and shellfish ravioli (made easy with wonton wrappers) work together magically.

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Spicy Crab Dip

Here is a crab dip that will have your dinner guest begging for the recipe! Read the rest of this entry

Shrimp Bisque

shrimpbisque1This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy! Read the rest of this entry

Skate Wings à la Grenobloise

I have loved to go fishing since childhood, and as I got older I have grown to love it even more. There was a time when my father and I would catch fish that we sometimes considered, “a garbage fish” and we would throw them back. The fish we threw back would consist of small sharks, Sea Robins, and the fish highlighted in this recipe, skate or stingray.

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A Taste Of The Caribbean! Swordfish Ceviche Recipe

Swordfish Ceviche

Swordfish Ceviche

Hello everyone, I am back from my very first trip to the US Virgin Islands. There was plenty of fun in the sun, but as usual I was excited to try the food! We were staying on the island of  St. Thomas at Point Pleasant Resort and our villa was right on the ocean in Water Bay. Another cool thing, is that our unit featured a full kitchen which made me very happy. So I decided to do a combination of cooking Caribbean dishes and visiting local eateries. Read the rest of this entry

Pan-Fried Catfish w/Shrimp Diane Sauce

919679_4827271044477_365564863_oThis is a dish I had at a restaurant some years back during a trip to New Orleans. There is something about Cajun/Creole food I absolutely love. Maybe it’s because the flavors are big, bold and comforting at the same time. Some think that all Cajun food is spicy, but that is not completely true. Like other cuisines, you can always adjust the spice level to your liking. The Creole seasoning recipe given here I would say the level of spiciness is medium. Feel free to use red snapper or drum fish for this recipe if you do not have catfish. Enjoy! Read the rest of this entry

Salmon Cakes

11924678_10205027027460190_1260643832_nDuring my childhood, the salmon cake was always one of my favorites. These tasty patties can be eaten for breakfast, lunch, or dinner, and it’s also an inexpensive meal that can feed up to 4 people per can. Enjoy! Read the rest of this entry

Thai-Style Crispy Shrimp w/Sweet & Spicy Dipping Sauce

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Once I learned to cook shrimp this way, it was over for me ordering take out, enjoy! Read the rest of this entry

Hot & Sour Shrimp Curry

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Shrimp Puli Munchi

 

This  quick and easy dish hails from the south-west region of India, enjoy! Read the rest of this entry

Lobster Chowder

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This is a warming comfort food especially popular in the Northeast, enjoy! Read the rest of this entry

Mediterranean Seafood Paella Risotto

11422690_10204523110222574_664402655_nSummertime in NYC is here! I want to bring seafood back to my blog during the season. I love risotto and I love paella, so why not combine the two? Ok seriously, I could not find Spanish short grain rice (Bomba Paella Rice) so I used the next best thing, Risotto. I also did not have a paella pan handy (I recommend one), so I used my 16 inch cast iron pan to get the job done. Enjoy!

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Lobsterlicious Pasta!

 

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Lobster Pasta

With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Read the rest of this entry

Jamacian-Style Curry Shrimp

Jamaican-style curry shrimp

Jamaican-style curry shrimp

Living in Brooklyn, NY I have had my fair share of great island food, since we have a huge Caribbean population here in the Boro. Here is my spin on Jamacian curry shrimp, enjoy! Read the rest of this entry

Shrimp and Grits

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One of my favorite dishes breakfast, lunch, dinner! Read the rest of this entry

Salmon En Croute w/Creamy Watercress Sauce

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This dish is one I had in a French restaurant years ago. I have always wanted to make it and I think I nailed it! Enjoy! Read the rest of this entry

Lobster Fra Diavolo

1-IMG_0011-001Ingredients:

Three 1-1/4 lb boiled or steamed lobsters (chix) de-shelled and meat removed
4 cloves garlic, chopped
2 red chile peppers, thinly sliced
2 peperoncini peppers, thinly sliced
3 Tbs olive oil
1 Tbs tomato paste
1 medium shallot, chopped
1 tsp red pepper flakes (optional)
3/4 cup dry sherry
1 1/2 lb heirloom or plain cherry tomatoes halved (leave the small ones whole)
1 tsp dried oregano
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1 cup fresh basil leaves roughly chopped
cooked pasta of your choice to serve
Salt and a dash of black pepper (to taste)1-IMG_0026

Directions:

Heat the oil in a pot with a lid over medium to medium-high heat.  Add the chiles, peperoncini, garlic, and shallots. Cook, stirring, for 5-7 minutes. Season with salt and red pepper flakes (optional) and stir in the sherry and tomato paste. Cook until it is reduced by half. Add the tomatoes and oregano, cover and cook until the small tomatoes burst, about 12-15 minutes. Stir in the basil and parsley and cook an additional 8-10 minutes. Add the lobster meat and simmer until meat is heated through, do NOT overcook or the meat will be rubbery. Remove from the heat and serve with your favorite pasta or rice, I chose to use some store bought crab stuffed ravioli. Bon Appetit!!

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Vietnamese-Style Roasted Pompano

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Pompano aka Jack-fish

The Florida pompano is a species of marine fish that is considered the tastiest of the species. It also is a valued commercial food fish of the American Atlantic and Gulf coasts.Enjoy!
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Blackened Salmon

Blackened Salmon Filet

Blackened Salmon Filet

Ingredients:

two 6oz salmon filets
2 Tbs extra virgin olive oil and 1 Tbs for brushing the fish Read the rest of this entry

Shrimp Po’ Boy w/Spicy Remoulade Sauce

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Shrimp Po’ Boy w/ Spicy Rémoulade Sauce served on crusty french bread

Ingredients:

For the shrimp

3 cups large peeled and deveined shrimp
1  tsp salt
1/2 tsp pepper Read the rest of this entry

Cajun-Style Seafood Boil

1-IMG_8442-001Spring is here, and it’s time to pump out the seafood dishes! Living in NYC I do not get to eat Crawfish aka “Mudbugs” a lot here. After a trip to Louisiana a few years back, I have come to love these fresh water crustaceans. Recently I found some at my local market and decided to do a tasty seafood boil. Read the rest of this entry

Shrimp & Broccoli In Black Bean Sauce

Shrimp & Broccoli in Black Bean sauce

Shrimp & Broccoli Black Bean Sauce

Ingredients:

1 1/2 lb large shrimp in shelled and deveined
1 – 1 1/2  lb broccoli florets
3 tablespoons rice wine Read the rest of this entry

Easy Shrimp Scampi

shrimp scampi

shrimp scampi

This quick and easy to make shrimp dish is a great option for a weeknight dinner. You can even add seared scallops, which go really well with this dish as seen below.  Enjoy 🙂 Read the rest of this entry

A Taste Of Sweden…. Baked Salma Salmon w/ Creamy Dill and Parmesan Sauce Recipe

Cuttin' Chris & Eatin' Ehrlund

Cuttin’ Chris & Eatin’ Ehrlund on the set of Neighborhood Chefs

I hope everyone had a great time bringing in the New Year. I will kick off 2013 with a great tasting and easy to prepare salmon dish. It actually ended up being a Swedish/Italian fusion of flavors. But before I give you the recipe, let me tell you about some of the fun things I did last month and what inspired me to cook this dish.  Read the rest of this entry

Grouper Confit

Grouper Confit

Grouper Confit

Ingredients:

4 grouper filets 6oz each
2-3 large garlic cloves crushed
2 teaspoon fresh thyme leaves
3/4 cup of quality olive oil
2 Tablespoons fresh lemon juice Read the rest of this entry

Seafood, White Bean & Vegetable Chili, well sort of…

Seafood, White bean, and Vegetable Chili

Seafood, White bean, and Vegetable Chili

So far it has been a stormy fall season in the northeast. I mean 8 days ago we were hit by Hurricane Sandy, which devastated the tr-state area. As I write this blog we are currently being walloped by a Nor’easter that rolled in this afternoon bringing snow to NYC in early November. So as you can imagine I have been stuck at home the past week, which I don’t mind because that means more kitchen time! With this kind of weather rolling in, it is time to roll out the comfort food.  I am a big fan of seafood of all types, and I also love comfort foods such as chili. So the idea of combining the two in a comforting Fall/Winter chili made my stomach growl. The funny thing about this dish is that it was made with ingredients I never intended on using, this is why I call this “sort of chili”. I accidentally added too much heat to my sauce, and although I love spicy foods, this had a bit much. (oh no!)

It was a mean and spicy sauce which consisted of chili powder, black pepper, cayenne, green chiles,  and jalapeno peppers, Whew! I needed to find a way tone the spices down without hurting the flavor in order to save my sauce. I added a tablespoon of sugar which did not have much affect, and I decided not to add anymore because it would suck if I were to end up with a sweet chili “dessert” instead of dinner! What I did next was dice up a small potato and a one medium sized green zucchini into small pieces and added them to the sauce to absorb some of the heat. Not only did this work, it surprisingly added another dimension of flavor and texture to the dish. The chili sauce maintained some of the heat, but it was much more tolerable. After a 90 minute simmer I added the seafood which consisted of shrimp, whole baby clams, calamari, sliced octopus and other goodies. Overall, this meal was a hearty, surprisingly good, and a really comforting seafood chili, well sort of a chili… Bon Appetit!  *My prayers and support go out to all the victims of Hurricane Sandy*

Easy Crab Cake Recipe

Crab Cakes

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small finely diced red onion
1 large stalk of finely diced celery
1/2 cup finely diced red bell pepper
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 pound lump crab-meat, drained and cleaned of shells
1/2 cup panko or finely crushed saltine crackers
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten
3 tablespoons unsalted butter
1/4 cup olive oil

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Directions:

Place the 2 tablespoons butter, 2 tablespoons oil,hot pepper sauce, Worcestershire sauce, onion, celery, red bell pepper, parsley,old bay seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, about 10 minutes, Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and place in the refrigerator for about 45 minutes to an hour. Shape into medium-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in an oven and serve hot with your sauce of choice. Bon Appetit!

Mid-Summer Coolness… Orange/Mint Ceviche & Shrimp Salad

Orange/Mint Ceviche & Shrimp Salad

Ingredients:

1 lb cooked shrimp
1 lb cod or other firm white fish, cut into bite-sized pieces
2 cloves minced garlic
1 red chilli pepper, minced
1 medium red onion, thinly sliced
juice from 6-8 limes
juice from 2-3 juice oranges
salt/pepper to taste
3 Tbsp of fresh mint leaves roughly chopped
1/2 Navel orange, peeled and segmented
2 Tbsp olive oil
2 Tbsp cilantro roughly chopped

Did I mention shrimp are my specialty?

Directions:
 
First sear the shrimp in one Tbsp of the olive oil over high heat, remove from the pan and set aside.
Add the fish, garlic, chilli pepper, and onion to a medium bowl, and then add the lime and orange juice on top. Be sure to submerge the fish completely into the citrus juice.
Cover and Allow the fish to marinate in the refrigerator for about 2 hours or until the fish is white and opaque and no longer translucent.
Toss in the cooked shrimp, cut up oranges, mint leaves, cilantro, then add salt and pepper to taste. Mix well drain the juice into a bowl. Refrigerate the seafood for an hour.
Plate your Ceviche, and whisk the olive oil with the strained juice citrus juice and pour it on top of the ceviche and served garnished with mint leaves or edible flowers for the ultimate summer feel:)
Bon Appetit!

Hawaiian Papaya, Kiwi, and Shrimp Salad!

Hawaiian spices

My inspiration for this dish came from a recent trip to the Hawaiian islands. The fresh sweet papaya and slightly tart kiwi complimented each other so well. I seasoned the shrimp with some local organic spices I purchased during my visit to the islands.This seasoning mix consisted things like Organic Nori (seaweed), Hawaiian sea salt (which is sea salt & ‘Alaea Hawaiian red clay). I then quickly pan-seared the shrimp in a little canola oil before tossing them up with the salad. This dish is quick and easy and makes for a perfect healthy summertime meal. It is also sure to be a hit at your family barbecue. Bon Appetit!

Hawaiian Papaya, Kiwi, and Shrimp Salad!

Ingredients:

1 Lb of large shrimp shelled and deveined
1 Tbsp canola oil
1 Tbsp of organic Aloha seafood seasoning*(for shrimp)
1 small papaya, seeds removed and cubed
4-5 fresh kiwis peeled and cubed
1 small red onion roughly chopped
1 small yellow bell pepper diced
1 small tomato diced
1 Tbsp freshly minced ginger
1/4 cup fresh cilantro leaves
juice of one lime

*Note: you don’t necessarily need to use this seasoning. You can use your seasoning of choice for the shrimp.

Directions:

Heat the canola oil over medium-high heat in a skillet. Season the shrimp and sear them for about 3 minutes or until no longer translucent. Set them aside and allow them to cool down to room temperature. In a large bowl add the papaya, kiwi, red onion, tomato, ginger, cilantro leaves, and bell pepper. Add the cooled shrimp and lime juice and toss well. You can serve it immediately or refrigerate it for a couple of hours if you want a refreshing, chilled salad. Enjoy

Later Gator! My valiant effort at cooking Creole-style food…

I took this picture in Louisiana during a visit to the bayou in 2007

Cajun & Creole cuisine are a couple of my favorite types of food to eat. These cuisines are similar to each other but also quite different, which is something I learned a few months back from my friend, ex-Army veteran, Derrill Guidry.  He is a great cook from Louisiana and should know such things, so I trust him. Also on his food page, The “G” Spot,  he displays his skills in the Cajun and Creole arena. Both of these cuisines have roots stemming from French cuisine, along with influneces from Africa, Spain and to a lesser degree a few other countries. One of the major differences between Creole and Cajun food is in the type of roux (pronounced “roo”) used as the base of sauces, soups, stews, and other savory dishes. Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour. Most people have the misconception that all Cajun food is spicy, which is not the case. There are a few more differences, and I hope to cover this subject in more detail in a later post, but right now let’s get on with tonight’s dish: Alligator & Shrimp Creole!

Creole Roux

Now most of the people I know (excluding chefs) hear the word “alligator” and run for the hills! They wont go anywhere near it, even when it is cooked  — and no longer baring teeth. The fact is, alligators have been hunted and consumed by humans for centuries. The tenderloin I purchased looked no different from boneless chicken cutlets (certainly not green and slimy like some of you think). There are two different species of alligators, one in North America and the other in China. The Chinese alligator is listed as a critically endangered species, while the American alligator is plentiful, and can be found throughout the Southeastern United States. Louisiana and Florida have the most alligators: over one million wild alligators in each state with more than a quarter million more on alligator farms. Obviously, I will use farm raised alligator, and obviously an alligator from Louisiana since it’s Creole. The meat yielded a mild taste somewhat like chicken, and unlike its wild counterpart, which I am told tastes a tad bit more like frog legs or fish. The soft texture is sometimes compared to veal. While this wasn’t my first time cooking gator, it was my first try at a Creole-style dish and it was just absolutely delicious! The Creole flavors where exciting to the taste buds and the alligator and shrimp cooked to perfection.  Bon Appetit!

Ingredients:

3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/4 cup butter
1 cup peeled chopped tomato
3/4 cup chopped onion
1/2 cup chopped celery
1 whole chopped green bell pepper
1 1/2 tsp minced garlic
1 1/4 cups chicken or fish stock
1 cup tomato sauce
2 tsp  Worcestershire sauce
1 tsp white sugar
1/2 tsp hot pepper sauce
2 bay leaves
1 lb alligator tenderloin cut into 1 or 1 1/2 inch sized cubes
1 lb large/jumbo shrimp, shelled (tail on is optional)
3/4 lb smoked chicken sausage, sliced (Traditionally, you’d use Andouille sausage, which a more heavily spiced sausage, but I used chicken since I don’t eat pork)

Directions:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside. Brown the sausage slices is a small frying pan and set aside.
Melt butter in a large saucepan oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is almost translucent, about 4  minutes. 

Stir in chicken or fish stock, tomato sauce, Worcestershire sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.

Gently stir in shrimp and alligator; bring sauce back to a simmer add sausage and cook until the shrimp and gator are done, about 20-30 more minutes. Remove bay leaves and garnish with yellow celery leaves or parsley.  Serve with a crusty bread or rice.

Shrimp & Alligator Creole

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