Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news! Read the rest of this entry
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.
Here is a crab dip that will have your dinner guest begging for the recipe! Read the rest of this entry
This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy! Read the rest of this entry
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.
This 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
During 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
Once I learned to cook shrimp this way, it was over for me ordering take out, enjoy! Read the rest of this entry
This quick and easy dish hails from the south-west region of India, enjoy! Read the rest of this entry
This is a warming comfort food especially popular in the Northeast, enjoy! Read the rest of this entry
One of my favorite dishes breakfast, lunch, dinner! Read the rest of this entry
Hello everyone, I’m back! I’m fresh off a two-week road trip down the coast of California. My girlfriend and I rented a convertible and drove from San Francisco to San Diego on highway 1, better known as “PCH” or the Pacific Coast Highway. It was my first time to California and we covered 1200+ miles and visited an astonishing 21 cities on our way down! (talk about a grand tour) Some places were on the beaten path and some were off. Read the rest of this entry
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)
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!!
For the shrimp
3 cups large peeled and deveined shrimp
1 tsp salt
1/2 tsp pepper Read the rest of this entry
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
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
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!
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
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:)
This is a quick and easy stir-fry recipe for seafood. This is the type of meal I usually prepare during the work week when I get home and I am too tired to cook a more complicated meal. I am sure there many of you home cooks and foodies who do not cook for a living feel the same way. With this recipe I suggest that if you are impatient with prep work (we all are) buy your squid already cleaned and ready to cook. I chose to clean my own squid, but it was well worth it as I was able to salvage and cook the tentacles as well as the calamari rings. 🙂 So I hope you enjoy this quick and easy Stir-fry! Bon Appetit!
1 lb shelled and deveined shrimp
1 lb squid cleaned and cut into bite sized pieces
2 tilapia filets cut into 2 inch chunks
2 tablespoons of peanut oil
1 Tbsp minced garlic
1 Tbsp fresh minced ginger
1/2 tsp – 1 tsp red pepper flakes (adjust the heat to your taste)
1/2 cup fresh cilantro leaves
1/2 cup fish stock
cooked Jasmine or white rice
Cilantro (minced) or chopped scallions for garnish
salt and pepper, to taste
First rinse and pat dry the cleaned shrimp, squid, and fish. Heat a wok or skillet over high heat and add the peanut oil. Immediately add the red pepper flakes, garlic, and ginger. Cook for 10-15 seconds stirring a couple of times, and when the garlic begins to color add the fish, shrimp, and squid and cook stirring frequently until all the seafood is opaque. Add the stock and cilantro leaves; stir and simmer for about 2 minutes. Taste and adjust the seasonings to your liking. Garnish with fresh minced scallions or cilantro and serve with cooked rice of your choice.
Ok home cooks & foodies, This is a relatively easy recipe for a very delicious fish, Halibut! You can use fresh or frozen, this is sure to be a hit at your dinner table.This no-fuss recipe is big on flavor and looks delicious on the plate. You can use halibut, cod, or haddock for this dish, it does not matter because they all work. I served it up with parmesan baked asparagus (recipe coming soon) and potatoes. Bon Appetit!
1 lb halibut fillets (thickly cut)
2 Tbsp olive oil (divided in half)
1/4 tsp garlic powder
1/4 tsp cayenne pepper (you can use less if you can’t tolerate heat)
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp fresh cracked black pepper
1/4 tsp ground coriander
1/8 tsp brown sugar
1/2 tsp salt or to taste
pinch of dried parsley & oregano
Combine all the dry spices and mix well. Rinse the fish in cold water then pat dry. Brush the fish with half of the oil and season it generously with the spice mix. Preheat oven to 400 degrees. Put the remaining oil (or you can use a high heat non-stick spray) in a cast iron skillet or other heavy bottomed pan and heat over medium-high flame. Sear the halibut on one side for 3 minutes. Flip the fish and place the pan in the pre-heated oven for 5-7 minutes or until fish flakes easily with a fork. Plate the fish and served immediately. Enjoy:)
1 Lb frozen octopus or baby octopus cleaned
1 onion cut into wedges
about 8 cups of water
1 teaspoon of cloves
2 garlic cloves
5 tbsp olive oil
2 tsp white wine vinegar
4 tbsp fresh chopped parsley
1/2 tsp red pepper flakes, or to taste
1 tbsp salt (for boiling octopus)
salt & pepper to taste
Put the onions, cloves, and one tablespoon of salt in a large saucepan with the water and bring to a boil. Using a large metal strainer, dip the octopus in and out of the boiling liquid at least 3 times, returning the water to boil between each re-dipping (this helps the octopus become tender). If you don’t have a metal strainer, use tongs to dip. Then completely immerse the octopus in the liquid and cook very gently for about an hour. I used baby octopus which was ready in about an hour, larger octopus may take 90 minutes of gentle cooking before tender. Allow it to cool in the liquid, then drain, cut into bite size pieces(for larger octopus) and place in a nonmetallic bowl.
Mix the oil, parsley, garlic, vinegar, red pepper flakes, salt and black pepper(to taste) and add to the bowl with the octopus. Mix well, cover, and chill for a few hours or overnight. Octopus can be served with crusty bread for mopping up the juices 🙂 Bon Appetit!
Once again I will try my hand at an international dish. This time we go to India’s smallest, yet richest state, Goa, which is in western India. Goan cuisine is famous for its wide variety of fish dishes cooked with elaborate recipes. Coconuts and curries are widely used in Goan cooking along with chili peppers, spices and vinegar, giving the food a unique flavor. Fish curry with rice is one of the main dishes in this region. A rich egg-based multi-layered sweet dish known as Bebinca is a favorite during the Christmas holiday, which was the inspiration for this dish. I found the dish to be like most of the Indian dishes I have prepared, except the coconut milk which I have found more common in Thai cooking. This dish is BIG on flavor and, because I happened to find colossal shrimp at Fairway, the dish is big — just check out the photo of an uncooked shrimp. It has a has a nice amount of heat for the foodies who love spicy dishes (but not over-spicy). Bon Appetit!
4 tbsp olive oil
1 large onion chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp fresh crushed black pepper
3 tbsp water
juice of 1 lime
1 1/2 lbs of shrimp
1 cup coconut milk
1 medium tomato diced
1 tsp salt
4 hard-boiled eggs
3 tbsp chopped cilantro
Your choice of rice to serve (I used basmati)
Stir in the lime juice and half the cilantro. Remove from the heat and transfer the curry to a serving dish. Garnish with the rest of the cilantro and serve with basmati rice.
1 1/2 lbs Mahi Mahi, cubed
4 Tbsp peanut oil, divided
2 fresh green chilies, seeded and chopped
Grated rind plus the juice of 1 lime
1 Tbsp fish sauce
4 oz wide rice noodles
2 shallots, sliced thinly
2 garlic cloves, finely chopped
1 fresh red chili, seeded and chopped
2 Tbsp soy sauce
2 Tbsp hot chili sauce (Sriracha)
1 Tbsp cilantro, chopped
Place the fish in a shallow bowl and in a separate bowl make the marinade. Mix half the oil, green chilies, lime juice and rind, and fish sauce together and pour over the fish. Cover and chill for two hours. Put the noodles in a bowl, cover with boiling water and leave for 8-10 minutes (or check your package instructions). Drain well and set aside. Heat the second 2 Tbsp of oil in a wok or large skillet and sauté the shallots, garlic, and red chili until lightly browned. Add the soy sauce and the chili sauce. Then add the fish with the marinade to the wok and stir fry gently for 2-3 minutes or until cooked through. Add the drained noodles and stir gently. Mix in 1 Tbsp or cilantro and serve immediately.
2 tablespoons butter
1 medium sweet onion, cut into quarters lengthwise, then sliced crosswise
1/2 of a small red and 1/2 small green bell pepper, cut into matchsticks
1 14 ounce can coconut milk (unsweetened)
2 1/2 – 3 1/2 tablespoons red curry paste
1 tablespoon fish sauce
3 tablespoons fresh lime juice
1-2 teaspoons brown sugar, to taste
4 dried kaffir lime leaves, optional (found in most Asian markets)
2 or 3 tablespoons fresh cilantro, chopped
1 lb black sea bass fillets or other firm flesh fish
10-15 large or extra large shrimp, deveined
10 mussels, cleaned, debearded and steamed separately
sea salt to taste
Heat butter in a heavy saute pan over medium heat. Saute the onions and bell peppers until they are semi-soft, 5-7 minutes.
Add Thai red curry paste to the onions and peppers and stir well over the heat to mix. Pour in the coconut milk, lime juice, fish sauce, brown sugar, and kaffir lime leaves (if using). Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.
In the meantime, rinse the fish and shrimp with cold water, pat dry, and lightly season with salt. Place the fish and shrimp in the saute pan, and nestle them into the broth as much as possible. Simmer on very low, covered, for 5 minutes, mix in steamed mussels and simmer cover another 5-7 minutes until the fish flakes easily. During the last minute or two of cooking, add chopped cilantro. Serve hot over Jasmine rice in a bowl along with broth. Enjoy!
Seafood … just the thought of it makes my mouth water. I love all kinds of fish and seafood, except scallops which I will only eat if I prepare them myself, weird but true. But I am also an adventurous person, and one of the things I love to do is go fishing. Whether it’s fishing on the boat or offshore it’s just relaxing, period. And since there are so many different types of fish to choose from, it could only mean a ton of recipe choices. While in the fish section of the market I noticed a fish called Artic char. What caught my eye was the beautiful color of the fish, and the fact that it resembled salmon. So I decided to learn a little more about this fish before it ended up on the menu.
Like salmon, Arctic char is packed with heart-healthy oils and melt-in -your-mouth flavor, and it is similar in taste to its cousins trout and salmon. It is both a freshwater and saltwater fish and it belongs to the salmon family. But I was thinking, “Why is it so damn expensive?” ($21 a Lb). Well according to Monterey Bay Aquarium Seafood Watch Artic char is becoming a fish of choice in restaurants as of late. So with that said, I felt I had to try this fish that resembles salmon so much. I must say it was very flavorful but mild, and just as advertised it was a cross between trout and salmon. To accompany the delicate flavor I made a simple lemon and caper butter sauce, and served it all up with parmesan roasted asparagus and a New Zealand Sauvignon Blanc. Overall, it was delicious and I enjoyed it. I will most likely add Artic char to my seafood diet in the near future. Bon Appetit!
For the fish:
4 Artic char filets(6 ounces each)
1 tsp olive oil
1 tsp sea salt
1/4 tsp black pepper
Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the char with the salt and pepper and add to the skillet, skin side up. Cook until golden brown on the bottom, about 4 minutes. Turn the char, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.
For the lemon caper sauce:
2 tsp capers, drained and rinsed
4 Tbs butter
1 small clove garlic, finely minced
2 Tbs lemon juice
1 tsp lemon zest
In a small skillet, melt butter then add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat. Drizzle over fish and enjoy!