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Category: Seafood

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Crab Cakes:
1 lb. Dungeness crab meat, cooked and deshelled
2 egg whites
1 oz. red bell pepper, seeded and minced
1 oz. red onion, peeled and minced
1 T. fresh basil, chopped
2 oz. dried bread crumbs
1 T. Dijon mustard
1 tsp. Worcestershire
½ tsp. Tabasco
cracked black pepper to taste

Tomatillo Relish:
4 oz. tomatillos, husked and rinsed
1 T. cilantro, chopped
1 oz. red onions, sliced
2 cloves garlic, minced
2 oz. cucumbers, peeled, seeded and diced
2 oz.d red peppers, cored, seeded and diced
Juice of 2 limes

Baby White Navy Bean Sauce:
¼ C. dried baby white navy beans
2 C. water
1 tsp. ground cumin
1 C. nonfat milk

Baby White Navy Bean Sauce: Soak beans overnight or until completely rehydrated and puffy. Discard water and fill up again to same level. Place in a saucepan and add cumin. Bring liquid to a boil. Turn down to a simmer and cook for 45 minutes to an hour. At this time, make your crab cakes and tomatillo relish. When beans are fully cooked and tender, discard any excess water. Add milk and puree in a blender until creamy and smooth. If necessary, adjust consistency by adding additional milk. Sauce should be thick enough to coat the back of a spoon. Season with cracked black pepper. Pour back into saucepan and keep hot. Tomatillo Relish: In a medium hot skillet, lightly simmer tomatillos until not quite tender. Cool and quarter. In a mixing bowl, add the remaining relish ingredients and mix well. Crab Cakes: Squeeze all of the excess water out of the crab. In a mixing bowl, add all crab cake ingredients. Mix with hands until evenly distributed. Add bread crumbs or egg whites depending upon how dry or moist the mix is. They should be moist enough to stay together, but firm enough so they won’t break apart. Mold four crab cakes approximately large hamburger size. Pat both sides lightly in flour. In a nonstick sauté pan, sear both sides of the crab cakes until golden brown. Now place on a cookie sheet pan and bake in the oven at 400 degrees for approximately 7 to 9 minutes.
To Plate: Pour white bean sauce around the plates. Place crab cakes in the center and top with tomatillo relish. Enjoy.

Lemon Basil Pasta and Shrimp

Lemon Basil Pasta and Shrimp

½ lb. linguine or other pasta
¾ lb. cooked shrimp, thawed and drained
2 T. unsalted butter, melted
1 T. fresh lemon juice
1½ tsp. basil leaves
¾ tsp. garlic salt
¼ tsp. black pepper
¼ C. grated Parmesan cheese

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Add shrimp and drain immediately. Return pasta mixture to pan. Combine next 5 ingredients in a bowl. Toss with cooked pasta and shrimp. Sprinkle cheese over pasta and serve immediately.

Yield: 4 servings
Calories: 376
Fat: 9.5g
Fiber: 2.5g

Oven-Baked Salmon with Picholine Olive Sauce

Oven-Baked Salmon with Picholine Olive Sauce

2 cloves garlic, peeled and chopped
1 shallot (2 oz.), peeled and chopped (1/3 C.)
1 C. dry vermouth
1/2 C. fat-skimmed chicken broth or fish stock
1 C. whipping cream
1/3 C. chopped pitted picholine olives (or other mild green olives; see notes)
2 tsp. chopped fresh thyme leaves
Salt and fresh-ground pepper
1 boned salmon fillet (3 lb.), skinned
1 T. butter, cut into small pieces
1/2 C. dry white wine
1 T. chopped fresh tarragon
Fresh thyme sprigs, rinsed

In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again. Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 C., about 5 minutes. Add salt and pepper to taste. Cover and set aside. Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper. Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter. If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.

Red Snapper with Lemon and Parsley

Red Snapper with Lemon and Parsley

1 T. plus 1 tsp. olive oil
4 6-oz. skinless red snapper fillets
¼ C. lemon juice
¼ C. parsley, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Season snapper with salt and pepper to taste. Sauté snapper 3 to 4 minutes per side or until fish flakes easily. Carefully transfer fillets to a serving platter. Drain excess drippings from skillet. Stir in lemon juice. Remove from heat and stir in parsley. Serve lemon sauce over red snapper.

Yield: 4 servings
Calories: 215
Fat: 6.8g
Fiber: .2g

Hazelnut Crusted Halibut with Marionberry Margarita Sauce

Hazelnut Crusted Halibut with Marionberry Margarita Sauce

4 6oz. Halibut Filets

1 C. Oregon hazelnuts
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh oregano, chopped
1/2 tsp. fresh rosemary, chopped
1/3 C. cornmeal
2 tsp. flour
1/4 tsp. salt
1/4 tsp. black pepper

Purée all ingredients in a food processor until it has a crumb texture.

2 tsp. salad oil
2 C. yellow onion, small dices
1 tsp. garlic, minced
1/2 C. tequila
1 tsp. lemon juice
1 tsp. lime juice
3 tsp. honey
1/4 C. sugar
2 tsp. rice vinegar
1 C. water
4 C. fresh marionberries or blackberries
1/2 tsp. salt
1/4 tsp. black pepper

Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.

Coat 4 6-oz. halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with favorite starch and vegetables.

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breath
2 tablespoons cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 cups chopped)
2 cups dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ cup (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ teaspoon hot, smoked Spanish paprika
½ teaspoon red pepper flakes
1 teaspoon fine sea salt

chopped cilantro
thin shreds of orange peel
hot, crusty French bread

No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand. In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

4 cedar planks
4 salmon steaks
Salt and pepper to taste
1/2 C. Raley’s Chefs’ Menu Lemon Garlic Sauce (in our Meat Dept.)
2 T. chopped fresh parsley
1/4 tsp. red chili flakes
1½ lbs. medium carrots, peeled and cut lengthwise
3 T. olive oil
2 T. lemon juice
1 T. pure maple syrup
1 tsp. cumin seeds, toasted
1 clove garlic, minced
2 T. chopped fresh mint

Soak cedar planks in water for at least 4 hours; drain well. Preheat oven to 400ËšF. Line a baking sheet with foil and set aside. Heat sauce in a medium saucepan, then stir in parsley and chili flakes. Reserve a portion of the sauce for serving. Place salmon on planks and season with salt and pepper. Grill over medium heat for 15 minutes or until salmon reaches 150ËšF on a meat thermometer, brushing salmon with sauce while cooking. Toss carrots, oil, lemon juice, maple syrup, cumin, garlic, salt and pepper in a large bowl. Place on prepared sheet and bake for 30 minutes. Remove from oven and sprinkle with mint. Serve salmon with reserved sauce and carrots.

Mexican Beer Steamed Clams

Mexican Beer Steamed Clams

1 cup fresh cilantro
2 fresh jalapeno’s thinly sliced
1 lime zested and sliced
3 tablespoons olive oil
1 large yellow onion, small diced
2 cobs corn kernels, cut from the cob
2 pounds fresh clams
1 12 ounce gluten free beer

In a large bowl, place the cilantro, jalapeno’s and lime slices. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat until soft and translucent, about 5 minutes. Add the corn, sprinkle with kosher salt and sauté until tender, about 3 minutes more. Add the beer and cook until simmering, 3 minutes more. Add the clams and cover the pan.

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

1/2 C. diced bacon (about 3 slices; 3 oz. total)
1 T. olive oil
6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled and thinly sliced
6 T. unsalted butter or margarine
3 T. dry white wine
1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
1/2 C. pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
2 lb. clams in shells, suitable for steaming, well scrubbed under cool running water
1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan. Transfer pan to a 500° regular or convection oven and bake until clams pop open, 12 to 15 minutes. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn’t open. Garnish each serving with a lemon wedge.

Clam Fritters

Clam Fritters

1 C. Flour
1 1/2 tsp. Baking Powder
1 tsp. grated Onion
1 T. Melted Butter
2/3 C. Clam Juice
1 Egg
1/2 tsp. Salt
1/8 tsp. Pepper
1 C. minced Clams, drained

Sift together dry ingredients; add liquid, beaten egg, onion and butter. Mix in the clams and fry at 350 degrees. Drain and serve immediately. Makes 12 fritters.

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

2 pounds shrimp, preferably large to medium (about 28–32 shrimp per pound)

7 tsp. light vegetable oil

2 C. finely chopped onions

2 tsp. minced garlic

1 1/2 tsp. ground or crushed fresh ginger root

2 green chilies, or more, to taste, seeded and minced

1/4 tsp. turmeric

2 tsp. ground coriander

3 C. coconut milk

1 1/2 tsp. Kosher salt

2 tsp. minced fresh cilantro (or substitute 1 tsp. dry cilantro leaves)

 

Shell and devein shrimp. Wash them thoroughly, and set aside. Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn. Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.  Note: This dish has a lot of gravy and must be served with rice. Best, of course, is plain cooked rice; then all the flavors can be enjoyed without any interference from the pilaf spices.

Earl’s Pickled Salmon

Earl’s Pickled Salmon

1 Whole Salmon, gutted and cleaned, head and tail removed
1/3 C. Sugar
1 1/2 C. Cider Vinegar
1/2 C. Water
1 tsp. Pickling Spices
Onion slices

Cut salmon into large pieces, and lay skin side down. Layer with rock salt and leave 24 hours. (??? refrigerated I assume) In saucepan add sugar, vinegar, water and pickling spices. Bring to a boil, cook 1 minute, then remove from heat. Allow to cool completely. After 24 hours, rinse fish with fresh water 4 – 5 times. Cut into smaller pieces and place in jars, layering with onions in between. Pour cooled brine over fish, covering completely. Store in refrigerator.

Pasta with Bay Scallops and Pancetta

Pasta with Bay Scallops and Pancetta

Pasta with Bay Scallops and Pancetta

8 ounces linguine or fettuccine

1/4 pound pancetta, cut into large dice

1 pound bay scallops

2 large cloves garlic, minced

2 shallots, finely diced

1/2 C. chicken broth

1/4 C. white wine

1 medium lemon, zested and juiced

1/2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. dried basil

1/2 tsp. crushed red pepper flakes

4 tsp. butter

1/4 C. minced fresh parsley

 

Bring a large pot of salted water to a boil. Add linguine, and cook until not quite al dente, 9-10 minutes. Drain. Meanwhile, heat a medium skillet on medium low and add pancetta. Cook, stirring occasionally, until fat has rendered and the pancetta is well browned, about 7 minutes. Using a slotted spoon, remove pancetta to paper towels to drain. Pour the rendered fat into a separate bowl, leaving about a tsp. in the bottom of the pan. Turn the heat up to medium high. Add scallops and cook until just browned and cooked through, 2 to 3 minutes. Using a slotted spoon, remove scallops to a separate plate and set aside. Add 1 tsp. of the pancetta fat to the pan. Add garlic and shallots and sauté until just starting to soften, about 2 minutes. Stir in chicken broth, wine, lemon juice, lemon zest, salt, pepper and red pepper flakes. Reduce heat to medium and simmer until liquid is reduced by half. Add butter, parsley and basil. Cook, stirring, just until the butter melts, about 1 minute. Add the cooked scallops and pancetta back to the pan. Stir in linguine and toss to coat.

Lois Cooley’s Smoked Fish

Lois Cooley’s Smoked Fish

3 C. Dark Brown Sugar
¾ C. Coarse Salt
2 T. each: Celery Salt, Onion Salt, Garlic Salt, Powdered Mustard, Coarse Black Pepper

Mix ingredients well. Cover fish meat side in layers with smoking rub. Let stand 12-24 hours. Smoke to your liking. Pack in jars. Pressure cook 45 minutes at 15 pounds. Use Ball Seals as kerr will melt with fish oil and not seal.

Alternatively, you can freeze instead of canning.

 

Peruvian Seafood Stew with Cilantro Broth

Peruvian Seafood Stew with Cilantro Broth

A flavorful Cilantro Broth is the star of this Peruvian Seafood Soup…use the broth as a jumping off point for your own version, adding chicken or chickpeas instead of seafood if you prefer.

2 Tablespoons oil
1 yellow or white onion- diced
1 fresh green ancho chili – chopped
1 green bell pepper – chopped (optional)
6 cloves garlic – rough chopped
1 Tablespoon coriander
2 teaspoons cumin
4 cups chicken broth or stock
3 cups water – divided
4 cups small diced potatoes
2 cup diced carrots
2 whole bunches cilantro, including small stems
2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
½ teaspoon- ¾ teaspoon salt
cracked pepper
2 limes
cilantro and sour cream for garnish
crusty bread for dipping

Heat oil in a large heavy bottom pot, over medium high heat. Add onion, and sauté for two minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and sauté until tender about 10 minutes, stirring often. Add garlic and spices and cook for two minutes or until fragrant. Scrape this all into a blender and set aside. In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.
Bring to a boil. Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes. In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups lukewarm water to the blender. Bend everything until VERY smooth, at least 45 seconds. Do not add this yet, just have it ready. Once the potatoes and carrots are tender, add the seafood and simmer until desired doneness, or about 3-5 minutes. When seafood is cooked, stir in cilantro mixture from the blender.
Heat, but do not boil too long, or you will lose the lovely green color Squeeze the limes – I used 1 ½ limes. Taste, adjust adjust salt. Serve in bowls with cilantro sprigs, sour cream (optional) and crusty bread

Crabmeat Egg Pancake

Crabmeat Egg Pancake

1 C. crabmeat
1/2 C. celery, chopped
2 T. scallions, minced
4 Eggs, well beaten
3 T. oil
salt and pepper to taste

Heat oil in heavy frying pan. Mix beaten eggs into rest of ingredients and pour into pan. Cook over low flame until pancake is well set. Then cut into quarters and turn each piece. Cook just until fully set and cooked through. Overcooking will toughen the cakes.

Salmon Croquettes with Sesame-Lime Sauce

Salmon Croquettes with Sesame-Lime Sauce

1 large scallion, trimmed, cut into large pieces
2 shallots, peeled
2 tsp. finely grated peeled fresh ginger
1-1/2 lb. skinless salmon fillet, cut into chunks
1 large egg
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/3 C. mayonnaise
2 small scallions, trimmed, thinly sliced (white and green parts)
2 tsp. fresh lime juice
1 tsp. sesame oil
2-3 tsp. canola oil
1 lime, cut into wedges, for serving

In the bowl of a food processor fitted with a metal blade, add the scallions, shallots, and ginger. Pulse until everything is finely minced. Add the salmon, egg, red pepper flakes, salt and pepper, and pulse until the fish is finely chopped and everything is well combined. To test for seasoning, fry a tiny piece of the salmon mixture in a tiny bit of canola oil in a frying pan over medium heat until browned on both sides. Taste, and adjust the mixture in the food processor with salt, pepper, or pepper flakes, to taste. Then, form the salmon mixture into eight or ten patties, place on a plate, and freeze for 20 minutes. While the croquettes are chilling, make the sauce: In a small bowl, combine the mayonnaise, scallions, lime juice and sesame oil. Cover and chill until the croquettes are cooked (you can do this up to 3 hours in advance). Take the croquettes out of the freezer. Heat the canola oil in a large nonstick frying pan. Fry the croquettes (in two batches, if necessary), over medium heat, until browned on both sides and just opaque throughout, approximately 4 minutes on the first side and 3 minutes on the second side. Serve with the sesame-lime sauce and extra lime wedges.

Sole Paupiettes with Lemon Sauce

Sole Paupiettes with Lemon Sauce

1 1/2 lb. boneless Fillet of Sole
3/4 lb. cooked Crab Meat, finely chopped
1 1/4 C. Fine Bread Crumbs
2 Eggs, lightly beaten
1/4 C. Lemon Juice
2 T. minced Parsley
1/2 tsp. Fines Herbs
1/4 tsp. Salt
Dash Pepper
1/2 C. Chicken Stock
1/2 C. dry White Wine
2 T. Butter
2 T. Flour
Dash Salt & Pepper
2 T. Parsley
2 T. Lemon Juice

Gently pound fish fillets with flat side of mallet until flat and rectangular. To make filling combine crab, crumbs, eggs, lemon juice, fines herbes, salt and pepper. Spread about 1 T. of filling over each piece of fish, leaving a gap around the edges. Fold up fillet at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Place rolls in a large frying pan, add wine and stock, bring to a boil. Reduce heat and simmer about 10 minutes. Meanwhile melt butter in small pan and stir in flour, and a dash each of salt and pepper. Cook 1 minute and remove from heat. Remove skewers or strings from fish rolls and arrange on serving platter. Strain cooking liquid from fish, reserving 3/4 cup. Return flour mixture to heat and gradually stir in fish cooking liquids. Cook, stirring until smooth and thickened. Stir in remaining parsley and lemon juice and pour over waiting fish rolls. Yield 6 servings, 3 rolls each.

Camarao Piripiri (Portuguese Spicy Shrimp)

Camarao Piripiri (Portuguese Spicy Shrimp)

4 cloves garlic, chopped
1/4 C. peanut oil or vegetable oil
1 to 2 tsp. crushed red pepper
1 tsp. sugar
Salt to taste
1 lb. jumbo shrimp, peeled and deveined
2 T. butter or margarine
1 T. fresh lemon juice
Chopped parsley

Combine the garlic and the peanut oil in blender and puree until smooth. Add the crushed red pepper, sugar and salt to taste. Arrange shrimp in glass bowl; pour mixture over shrimp. Toss until shrimp is completely coated. Marinate shrimp in refrigerator for 4 hours. Set oven control to broil or 550 degrees. Broil the shrimp 4 inches from heat for 5 to 6 minutes, turning once. Melt the butter and stir in lemon juice. To serve, pour the lemon-butter over the shrimp. Garnish with chopped parsley.

Broiled Seafood Muffins

Broiled Seafood Muffins

2 English Muffins, split
2 T. Mayonnaise
4 oz. Cooked Crab, Shrimp, Fish, or canned Tuna
2oz. Grated Cheddar Cheese

Toast muffins and spread with mayonnaise. Top with seafood and cheese. Broil until cheese melts.

Warm White Bean and Shrimp Salad with Lime Vinaigrette

Warm White Bean and Shrimp Salad with Lime Vinaigrette

1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro

1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
â…› tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Mikey’s Seafood Bisque

Mikey’s Seafood Bisque

1 C. Butter
1/3 C. Chopped Celery
1/3 C. chopped Onion
1 Bay Leaf
Pinch Italian Seasoning
1/2 pinch dried Tarragon
1/2 pinch Celery Seed
4 drops Tabasco
3 T. Clam Juice
1/3 C. Flour
2 T. Sherry
1 qt. Half & Half
1 lb. Seafood
1 – 1 1/2 T. Salt

Melt butter in pan. Add celery, onion and bay leaf, cooking on medium low until vegetables are soft but not brown. Add herbs, Tabasco, clam juice (or fish stock) and flour. Stir continuously, cooking over medium heat to form roux; add sherry. In double boiler heat half and half until hot, stir in roux. Add raw seafood and salt to taste. Heat until thickened and seafood is cooked.

Linda & Greg’s Barbequed Salmon

Linda & Greg’s Barbequed Salmon

Salmon
1/2 lb. Butter
1 clove Garlic
1/4 C. Ketchup
1/4 C. Soy Sauce
2 T. Mustard
1 T. Lemon Juice
3 dashes Worcestershire
Pepper

Melt butter, add remaining ingredients except salmon. Place salmon on large piece of foil. Fold up edges to form a “pan”. Pour butter mixture over the salmon, then fold foil up and crimp edges to form seal. Bake until done.

Clam Fritters

Clam Fritters

15 Razor Clams, ground
1 tsp. Salt
1/2 C. Flour
4 Eggs
2 C. Coarse Cracker Crumbs
Pepper to Taste
1/4 C. Oil

Beat eggs; add salt and flour, mix well. Add ground clams and mix. Add cracker crumbs just before cooking; so they stay crisp. Pour oil in pan to 1/4″ deep and heat over medium high heat (375 degrees on electric frying pan). Drop clam mix by heaping T. into hot oil. Let brown on bottom, turn over and flatten with spatula. Cook until crispy brown on both sides. Note that you can change the ratio of flour to crumbs to personal taste, just stay around 2.5 cups and always add the crackers after the oil is hot and ready.

Grilled Salmon with Charmoula

Grilled Salmon with Charmoula

1/2 C. lemon juice
1/4 C. olive oil
1/3 C. chopped fresh cilantro
2 T. paprika (Hungarian or Spanish if possible)
1 T. ground cumin
2 tsp. ground coriander
1/4 tsp. cayenne
3 cloves garlic, peeled and minced
1/2 tsp. salt
1/2 tsp. pepper
2 lb. green or yellow zucchini
2 red bell peppers (1 lb. total)
1 whole boned salmon fillet with skin (3 1/2 to 4 lb.)
Lemon wedges

For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper. Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 C. charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers. Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones. Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim. Spread remaining charmoula evenly over salmon. Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they’re dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place. Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total. Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total. Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

6medium (about 12 oz.) tomatillos, husked and rinsed
2 garlic cloves, peeled
Fresh hot green chile to taste (usually 1 jalapeño or 2 serranos), stemmed
1C. roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress also work)
2 to 3T. olive oil
1 ¼ to 1 ½ lb. (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined
1 medium onion, sliced ¼-inch thick

Heat the broiler and adjust the shelf to its highest position. Spread the tomatillos, garlic and chiles on a baking sheet, slide under the hot broiler and roast until the tomatillos are soft and lightly blackened in spots (about 5 minutes per side—the garlic and chiles should be done in about the same amount of time). Cool to room temperature, scoop into a blender jar (including any juices from the tomatillos), add the sorrel and pulse until you have a puree that’s nearly smooth. Add a little water (usually about 2 T.) to give the salsa an easily spoonable consistency. Taste and season with a little salt if it needs it (believe it or not, sometimes it doesn’t need any). In a wok or very large (12-inch) skillet set over medium-high, heat enough oil to coat the bottom (it takes less oil for wok cooking and I like the texture of the shrimp better from a wok). Add the onion and stir-fry until richly browned but still crunchy, about 5 minutes. Sprinkle the shrimp with salt, add them to the onions and continue to stir-fry until the shrimp are just barely cooked, about 5 minutes more. If they’re still a tiny bit translucent in the middle, they’ll coast to perfect doneness as you divide them between warm serving plates. Spoon the salsa over the shrimp and you’re ready to serve.

Baked Shrimp and Grits with Caramelized Fennel and Leeks

Baked Shrimp and Grits with Caramelized Fennel and Leeks

2 T. EVOO, plus more for oiling baking dish
2 bulb Fennel, trimmed, quartered, and thinly sliced
2 large Leeks, well rinsed, white and green parts, thinly sliced
Salt & Pepper
2 C. 2% Milk
4 C. Chicken Broth
1 C. Grits or Coarse Cornmeal
½ C. Parmesan Cheese
1/3 C. heavy Whipping Cream
2 T. Butter
¼ C. chopped fresh Flat Leaf Parsley, plus more for garnish
1 lb. (31-35) Shrimp, peeled, deveined, and halved crosswise
Hot Pepper Sauce, optional

Preheat oven to 375. Lightly oil shallow 2 quart baking dish. Heat oil in large skillet over medium high heat. Add fennel and leeks and season with salt and pepper and cook, stirring occasionally, until soft and lightly browned, 12-15 minutes. Meanwhile, combine milk and broth in large saucepan and bring to a simmer over medium high heat. Gradually sprinkle grits into the pot, whisking until they are all incorporated. Reduce heat to medium, and cook, whisking, until the mixture has thickened, about 5 minutes. Add parmesan, cream, butter, parsley and shrimp to the grits, along with fennel and leeks. Stir until well combined and butter is melted. Transfer to the prepared baking dish. Baked until bubbly and lightly browned on top, 20 minutes. Serve hot, sprinkled with extra parsley. Add hot sauce to individual servings, as desired.

Prosciutto-Wrapped Shrimp with Smoked Paprika

Prosciutto-Wrapped Shrimp with Smoked Paprika

These are a huge hit in my house. You can make them with smaller shrimp (reduce the cooking time slightly), but the bigger the shrimp, the bigger the wow factor. It’s really nice to do both the wrapped shrimp and wrapped asparagus, as the different shapes look pretty cool and festive together. You can also grill either version. Make sure you have napkins on hand, and a little bowl (or two) for people to toss their shrimp tail shells into.

Nonstick cooking spray (optional)
1 T. extra-virgin olive oil
1 1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 pound jumbo shrimp (16 to 20 per pound), shelled (tails left on) and deveined and / or medium to thicker Asparagus or combonation
4 ounces very thinly sliced prosciutto, sliced lengthwise into 1/2-inch strips

Place the oven rack about 4 inches below the heat source and preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment paper. Combine the olive oil, paprika, and pepper in a bowl. Add the shrimp and toss until they are coated with the seasoned oil. Wrap each shrimp with a strip of prosciutto, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet. Broil until the tops are crispy, 3 minutes, then turn each shrimp and broil to crisp the other side, 3 minutes more. The shrimp will be cooked through. Serve with the crispier side up.

Seafood Fried Rice

Seafood Fried Rice

4 slices of bacon , chopped into small pieces
2 eggs, lightly whisked
4-6 C. cold, leftover brown rice
3 garlic cloves, finely minced
1 tsp. freshly grated ginger
2-4 green onions
1 C. frozen peas, corn, or combination
1 C. leftover seafood (shrimp, salmon, white fish, etc)
Fresh Limes (2-4)
Soy Sauce
Cilantro for garnish

In a large saucepan, fry the bacon over med-high heat until crispy, stirring to prevent burning. Remove from pan. Take out some of the bacon grease, leaving enough to scramble the eggs with. In the middle of the pan, quickly scramble the eggs until just cooked. Remove from the pan, Add two tsp. (or more!) of bacon grease back into the pan for the next step. Over medium high heat, add the cold rice, ginger and garlic cloves and green onions. Cook for several minutes, stirring as needed, until heated through. Add the peas and give it a stir and cook for another minute or two, or until the peas are heated through. Add the seafood, and give a quick toss and cook until just heated through. Stir the bacon and eggs back into the dish and squeeze the juice of one lime over the dish as well as about two tsp. soy sauce. Garnish with chopped cilantro If desired. Serve with extra lime wedges & soy sauce.

Green Papaya Salad with Lemongrass Shrimp

Green Papaya Salad with Lemongrass Shrimp

For the Dressing:

1 tsp. Garlic, minced
2-3 ea. Thai bird chili (or ½ Serrano), chopped
4 tsp. Sugar
2 tsp. Fish sauce
2 tsp. Fresh lime juice
2 tsp. Water

For the Shrimp:

Sugar 1 tsp.
1 ½ tsp. Minced lemongrass
1 tsp. Minced shallots
2 ea. Thai bird chilies, minced
2 tsp. Fish sauce
1 tsp. Vegetable oil
2/3 lb. (21-25 count) Medium-size raw shrimp, shelled and deveined
For the Salad:

1 ea. Medium green papaya, peeled, seeded and shredded into thin, long strands
2 carrots, shredded thinly
2/3 C. Thai basil leaves, cut in thirds
¼ C. Fried shallots
¼ C. Coarsely chopped roasted peanuts
8 sprigs Cilantro

For the dressing: For the dressing, combine the garlic, chilies, 4 tsp. sugar, fish sauce, lime juice in a small bowl and set aside. For the Marinade: Place 1 tsp. sugar, lemongrass, shallots, chilies, fish sauce and oil in a medium-size bowl and mix well. Add the shrimp. Toss gently to coat and marinate for 20 minutes. Grill or sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool. Slightly bruise the papaya strands in a mortar and pestle. Put the cooked shrimp, papaya, basil, carrots and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish. Garnish with cilantro and serve.

Beef and Scallop Sauté

Beef and Scallop Sauté

2 oz. lean beef strips
3 oz. Scallops
Minced garlic, chopped scallions, ground pepper, pinch red pepper flakes
1-2 T. sherry, optional
1 C. sliced water chestnuts
1 1/3 tsp. olive or peanut oil

In a non-stick pan, sauté beef strips in oil. Add spices, water chestnuts, sherry and scallops. Cook scallops quickly, until they are just heated through and browned lightly, so that they don’t get tough.

Salmon with Balsamic Onion Marmalade

Salmon with Balsamic Onion Marmalade

1 red onion (6 oz.)
2 tsp. olive oil
1/2 C. orange juice
1/4 C. balsamic vinegar
2 salmon fillets (about 6 oz. each), rinsed
Salt and pepper

Peel onion and cut into 8 wedges. Pour 1 tsp. oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes. Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, about 45 minutes. Shortly before onion is done, pour remaining oil into a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add salmon. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 7 to 9 minutes total. Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.

Yield: 2 servings
Calories: 344
Fat: 15g
Fiber: .5g

Filet of Sole with Preserved Lemon Butter Sauce

Filet of Sole with Preserved Lemon Butter Sauce

8 cups loosely packed baby spinach leaves
sea salt
½ of a preserved lemon
4- 6 ounce sole fillets (grouper, red snapper or halibut would work just as well)
salt (kosher is best) and freshly ground pepper
¼ cup of neutral oil (like canola)
2 medium shallots minced
2 large garlic cloves minced
2 T. dry white wine
½ cup fish or chicken stock
¼ cup butter cut into small pieces
1/4 cup finely shopped fresh chives
¼ cup capers chopped
fresh lemon

Mound spinach onto 4 plates and sprinkle with sea salt, set aside. Rinse the lemon under cold water, pat dry with a paper towel remove and discard the pulp. Cut the peel into thin strips and set aside. Rinse and pat dry the fish fillets, sprinkle with salt and pepper. Heat non stick skillet over a high heat. Add canola oil and heat until very hot. Add fillets thick side down. Place a smaller lid or small plate over the filets to press them down and help get a nice brown side. Cook for 1 -2 minutes. Carefully flip the fish reduce heat and cook the other side for 2 minutes depending on the thickness of fish, it should flake easily when cooked. Remove fish from pan , set aside and keep warm. To make the sauce, using the same pan, reduce heat to medium. Add the shallots, garlic and a pinch of kosher salt, sauté about 1 minute. Add the preserved lemon and wine. Cook until reduced and pan is almost dry. Add the fish or chicken stock
And bring to a boil. Reduce heat to medium, add the butter a piece at a time whisking constantly to emulsify. Turn the heat off add chives, capers and a few drops of lemon juice. Place the sole fillets browned side up, drizzle with sauce and serve.

Northwest Mussel Bourride with Aioli

Northwest Mussel Bourride with Aioli

This rich, creamy fisherman’s stew is thickened with garlicky mayonnaise. Although usually made with a mixture of fish and shellfish, it’s also sensational with mussels only.

4 tsp. extra-virgin olive oil
1 large onion, chopped (about 1½ C. chopped)
4 cloves garlic, peeled, crushed, and minced
1 large pinch saffron, crushed
6 C. fish stock (or 4 C. fish stock and 2 C. dry white wine)
4 large, vine-ripened tomatoes, peeled and seeded, with juice; or 14½-oz. can diced tomatoes with juice
2 tsp. finely minced parsley
1 tsp. finely minced orange zest
1 tsp. anise-flavored liqueur (or ½ tsp. anise seeds, crushed with mortar and pestle)
2 pounds small Northwest mussels, cleaned and debearded
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)
fine sea salt, to taste
freshly ground black pepper, to taste

2 tsp. finely minced parsley
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)

To prepare soup base, in a large casserole (preferably enameled cast-iron), heat olive oil, and add onions, garlic, and saffron. Cover and cook slowly, stirring occasionally, until onions are softened. Add fish stock, tomatoes, parsley, orange zest, and anise-flavored liqueur.
To steam mussels, arrange mussels on top of soup base, cover, and bring to a simmer.
Cook for 4 minutes, and check to see if mussels have opened. With a slotted spoon, remove those that are open to a bowl, and keep warm. If there are unopened mussels remaining, replace the lid, and simmer for an additional 1-2 minutes. (Mussels that don’t open were probably dead to begin with and should be discarded.) Remove the last of the mussels and keep warm with the rest. Simmer the soup base, uncovered, for 15 minutes or so to intensify the flavors and evaporate the alcohol in the wine. To finish, just before serving, add egg yolks to ½ C. Aioli, and then gradually add some of the hot soup base, whisking constantly.
Pour egg-enriched Aioli back into the soup pot, and heat slowly, until soup thickens slightly. (Don’t bring near a simmer or egg yolks will curdle, leaving an unpleasant gritty texture.)
Season to taste with salt and pepper. To serve, fill individual bowls with mussels (in their shells), and ladle hot soup base over each. Garnish with a sprinkling of parsley, and serve hot with the remaining Aioli on the side.

Carolina Oyster Stew

Carolina Oyster Stew

Spanish flavors and N. C. seafood soup cookery meld in Beckelhimer’s recipe. He hard poaches eggs in the soup, a favorite addition to fish stews made on the N.C. coast. Getting the eggs just right takes a little practice. Make sure the soup is not bubbling when placing the eggs in the pot.

1 tablespoon olive oil
1 large onion, finely diced
1 fennel bulb, finely diced
3 large garlic cloves, minced
1 16-ounce can San Marzano tomatoes
Pinch of saffron
18 ounces vegetable stock
2 large Russet potatoes, scrubbed, peeled and cut into small dice
2 pints shucked oysters with their liquid
4 or 5 whole eggs
Chili flakes, to taste
1 tablespoon fennel pollen (optional)
Garnish: Chopped flat-leaf parsley
Crusty bread

Heat oil in a large, heavy saucepan over medium-high heat. Add onion, fennel and garlic to pan. Sauté vegetables until softened, 3 to 4 minutes. Add tomatoes, saffron, stock and diced potatoes. Increase heat, bring mixture to a boil, reduce heat and simmer 20 to 25 minutes, until potatoes are tender. Reduce heat so that the stew nearly but doesn’t quite simmer. Add oysters with their liquid, stirring gently to distribute shellfish. Bring soup back up to heat. Crack eggs one a time into a small bowl, and gently place each egg into the soup, slipping them in near the sides of the pot. The eggs should poach in the soup without breaking the yolk or spreading the white. Continue cooking the stew 6 to 7 minutes, until eggs are cooked through and oysters are slightly curled around the edges. Season soup with chili flakes and fennel pollen. Ladle soup into bowls and garnish with flat-leaf parsley. Serve with crusty bread.

Coastal Stew

Coastal Stew

Of course like any ciopinno or seafood stew, you can add or subtract your choice of seafood.

As needed, EVOO
6 cloves garlic, chopped
2-3 shallots, chopped
1 medium onion, diced
1 medium carrot, diced,
1 bulb fennel, diced
1 C. dry red wine
2 each 16 oz. cans diced tomatoes with juice
1 tsp. sea salt 2 tsp. dried oregano
1 tsp. cracked coriander
1 lb. razor clams, cleaned, chopped
1 inch dice 2 medium potatoes, peeled,
1 inch diced
1 lb. halibut, 2 inch pieces
2 lb. mussels and clams
1 lb. rockfish, 2 inch chunks
1 bunch fresh basil, Chiffonade, just before service

Add EVOO to bottom of preheated Dutch oven. Add next five ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer and add razor clams; cover and simmer 45 minutes. Add potatoes and continue cooking an additional 15 minutes. Test the clams for tenderness, and if not, continue cooking until clams are tender. Hold warm until service. At service: Gently stir in halibut and rockfish and cook for 3-5 minutes. Taste the broth and adjust seasoning with sea salt, coriander, and black pepper. Dish up into large “pasta size” bowls. Drizzle with your favorite EVOO and top with shredded basil. *Alternative: place large ladle of stew over your favorite polenta or pasta.

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

 

½ head of cabbage, very thinly sliced
2 red bell peppers, seeded and cut julienne
1 Granny Smith apple, grated
3 carrots, grated
1 jalapeno, very thinly sliced
¼ C. cilantro
1 C. mayonnaise
1 C. orange juice
¼ C. granulated sugar
2 T. lemon juice
Salt and freshly ground black pepper

3 Pacific razor clams, shelled, cleaned, and butterflied
1 C. all-purpose flour
Salt and freshly ground black pepper
1 C. milk
1 egg
2 C. panko crumbs
4 T. canola oil
3 pats butter

1 baguette
2 pats butter
3 T. aioli

For the Apple Slaw: Combine the cabbage, bell peppers, apple, carrots, jalapeno, and cilantro in a large mixing bowl. In a separate bowl, combine the mayonnaise, orange juice, sugar, and lemon juice. Season with salt and black pepper to taste. Dress the cabbage with this mixture, stirring to coat thoroughly. Reserve chilled. For the Razor Clams: With a tenderizing hammer, tenderize the foot of each razor clam thoroughly. Put the flour in a mixing bowl and lightly season with salt and pepper. In another bowl, whisk the milk and egg. Put the panko crumbs in a separate bowl. Dredge the razor clams in the flour, followed by the egg wash, and finish in the bread crumbs. Set a large frying pan over medium to high heat. Once the pan is hot, add enough canola oil to come up ¼-inch in the pan. When the oil shimmers, gently ease each breaded clam into the oil, being careful to drop them in away from yourself. Add 3 pats of butter to the pan and fry the clams on one side until golden brown. Using tongs, gently flip the razor clams (again, away from yourself) and cook for 30 seconds to 1 minute (until just barely golden brown). Remove the clams from the pan and drain on a paper towel-lined plate. To Assemble and Serve: Cut the baguette lengthwise and toast in a pan over medium heat with the butter. When the bread is toasted, spread both sides with aioli. Add the fried razor clams and finish with a healthy helping of apple slaw.

Warm Shrimp Salad with Mushroom Vinaigrette

Warm Shrimp Salad with Mushroom Vinaigrette

Mushroom Vinaigrette:
1 lb. (31-40 shrimp, peeled and de-veined)
8 oz. Olive oil
3 C. raw mushrooms sliced (approx. 10 oz.)
2-3 T. Fresh sage
1 tsp. Cracked black pepper
1 tsp. Salt
1 tsp. Splenda
2 oz. White vinegar
2 tsp. Roased sesame seed

Salad:
8 C. lettuce – rinced and torn into serving pieces
2 C. alfalfa sprouts
½ C. shaved red onion

Preheat 12″ sauté pan over medium high heat. Add olive oil, mushrooms, sage, black pepper, Splenda and vinegar. Cook until mushrooms are soft (about 4-5 minutes). Add shrimp and cover with lid. Turn off heat and shrimp will cook in about five minutes. Pour over salad.

LTS Shrimp Ramen

LTS Shrimp Ramen

1 Package Ramen, shrimp flavor
1 can salad Shrimp, drained
3 tsp. chopped Peanuts
1 tsp. Soy Sauce
½ tsp. Honey
Dash of Bottled Lime Juice

Cilantro, for garnish, optional

Place 1 C. water in a saucepan. Break dry ramen noodles into 8 relatively even chunks and add to pan. Heat to close to boiling and allow to cook until most liquid is absorbed and noodles are almost ready. Add shrimp, toss with noodles and cover the pan; cook a few more minutes to complete noodles cook and allow shrimp to warm. Stir in peanuts, soy sauce, honey, lime juice and seasoning packet. Simmer another minute, gently tossing noodles and shrimp to coat in sauce.  If you have cilantro in your garden, it makes a nice garnish.

Home-Canned Tuna

Home-Canned Tuna

Home-canned tuna can’t be beat. You will need brand-new two-piece jar lids and a pressure canner, which reaches the high temperature needed to kill dangerous bacteria.

2 1/2 pounds boneless, skinless albacore tuna loins
3 tsp. fine sea salt

Sterilize mason jars, bands and lids by running them through the dishwasher or boiling them in water for 30 seconds. Use tongs or a jar lifter to transfer the jars, bands and lids to a clean kitchen towel on a counter, and let air-dry. Wash tuna. Trim off and discard any dark bloodlines, connective tissue and discolored flesh. Cut the meat into large pieces and pack them into the jars, cutting as needed to leaving a 1-inch space between the tuna and the lid. Sprinkle 1/2 tsp. salt into each jar. Wipe the rims clean with a paper towel moistened with vinegar. Seal jars with the lids and screw on the bands until secure but not too tight. Put the rack in the bottom of the pressure canner and place the sealed jars on top. Pour boiling water into the bottom of the canner, 2 to 3 inches high. Following the manufacturer’s instructions and OSU’s step-by-step pressure canning guide, carefully lock the top of the canner in place. Process the jars for 100 minutes at 11 pounds of pressure. Turn off the heat and allow the pressure to drop to zero, about 30 to 45 minutes. Remove the pressure gauge, wait for 2 minutes, and then lift off the top of the canner. Using tongs or a jar lifter, transfer the jars to the kitchen towel on the counter, spaced apart, and let cool for 12 hours. The lids will make a popping sound as the jars cool, indicating that they’ve created a vacuum. To test each seal, check that the lids have sucked down into a slightly dipped shape and are firmly in place. (Place any jars that don’t seal properly in the refrigerator and use within 3 to 4 days.) Store canned tuna in a cool, dark place for up to 1 year. Refrigerate after opening. Makes 6 half-pint jars