Kristen's Recipes

Ingredients:

2 C. tomatoes, chopped

1/2 C. cured black olives, pitted and sliced

1/4 C. fresh basil, chiffonade

2 T. capers

1 T. lemon zest

Juice of 1 lemon

3 cloves garlic, minced

Salt to taste

2 T. olive oil

Spice rub:

Ingredients:

1 T. garlic powder

2 tsp. oregano

2 tsp. basil

1 tsp. fennel seeds, ground

1/2 tsp. hot red pepper flakes

1 tsp. sea salt

Fish:

Ingredients:

6 (6 oz) ahi tuna fillets

Olive oil

Fire up the grill! Mix salsa ingredients together in a bowl. Chill. Mix together spice rub ingredients in a small bowl.  Brush tuna with oil. Sprinkle rub generously on both sides of the fish. Sear tuna for 3 to 4 minutes per side. Top with salsa.

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1 T. vegetable oil, plus some for drizzling

1 C. white rice

2 inches piece fresh ginger, peeled and grated

4 T. tamari

2 garlic cloves, chopped

1 lemon, juice of

6 scallions, thinly sliced

2 tsp. toasted sesame oil

4 (6-7 oz.) sole fillets

2 lbs asparagus, trimmed to 4-5 inch tips

3 T. sesame seeds

salt and pepper

Preheat oven to 400. Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender. In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 tsp. of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus. Place the asparagus on a rimmed cookie sheet and drizzle with the T. of vegetable oil, the remaining tsp. of sesame oil, the sesame seeds, salt, and pepper. Toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked through and the asparagus is tender. When the rice is tender, fluff it with a fork and remove from heat. Serve the baked sole alongside the roasted asparagus with the white rice.

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Salt and Pepper

3 T. Vegetable Oil

3/4 C. Vegetable Oil

3 small Shallots, quartered

3-6 T. Hot Water

1/3 C. Red Wine Vinegar

2 T. Dijon Mustard

Salt and Pepper

6 T. Vegetable Oil

6 T. Butter

2 1/2 lb. Cusk, Cod, Halibut or Swordfish fillets cut into 6 serving pieces

Salt and Pepper

Watercress for garnish

Steam leaks until just tender about 4 to 5 minutes.  Drain well and refresh with cold water; drain again and pat dry.  Place in a roasting pan large enough to hold leeks in a single layer.  Season with salt and pepper and sprinkle with 3 T. oil.  In small saucepan, heat 3/4 C. oil with shallots until they begin to sizzle.  Remove from heat and let cool to room temperature, 10 to 15 minutes.  In blender combine 3 T. hot water, vinegar, salt and pepper to taste.  With motor running, slowly add oil and shallot mixture.  If too thick, add remaining 3 T. hot water a little bit at a time, until mixture reaches desired consistency.  Adjust seasonings and set aside.   Preheat oven to 450F.  In a large skillet, heat 2 T. oil over medium high heat.  When oil is hot, add 2 T. butter.  When butter melts add 2 pieces of fish and brown on both sides.  Place fish on top of leeks.  Pour off butter mixture.  Repeat process until all fish is browned.  Place roasting pan in oven and roast until cooked through, 10 to 12 minutes, depending on thickness.  Remove from oven.  Divide fish and leeks among 6 serving plates.  Pour dressing around fish and garnish with watercress.

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2 lbs of asparagus spears, cleaned and blanched

sea salt to taste

pepper to taste

olive oil

1 1/2 lbs of center cut salmon filet (I prefer King Salmon)

For the dressing:

1 C. mayonnaise

1 C. fresh parsley

1 scallion

1 T. fresh tarragon leaves

1 tsp. white-wine vinegar

1 garlic clove

2 anchovy fillets

Preheat the oven to 325 degrees. To stuff the salmon: Use a pair of tweezers to remove all of the pin bones. Beginning one inch from the side of the salmon fillet, use a sharp knife to cut a slit across to one inch from the other side. This will create the pocket for stuffing in the asparagus. To line the pocket, place the spears in a line along the bottom side of the cut. Then for the next layer, reverse the direction of the asparagus. This will help keep the height of all pieces even. Be careful not to over stuff the salmon as it could tear. Carefully trim the ends of the asparagus so they are flush with the edge of the salmon. Using a very sharp knife, carefully cut the fillet into four pieces. Brush a baking sheet with olive oil and place the salmon on it. Sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-14 minutes, depending on how well done you like your salmon. In the mean time, make the dressing by combining all ingredients in a food-processor and blending until smooth. Serve the salmon hot or at room temperature with the green goddess dressing on the side.

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These shrimp are cooked in a skillet, not on a grill:  barbecue – in this case, refers to the sweet-hot sauce served with them.  Serve this with plenty of crusty bread for mopping up that mouthwatering sauce.

24 jumbo shrimp, peeled (or unpeeled as I did), tails left on

2 tsp. Creole or Cajun Seasoning

1/4 cup canola oil

4 cloves, garlic, minced

1/2 cup beer

5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank’s)

5 Tbsp. Worcestershire

Juice from one lemon

6 Tbsp. unsalted cold butter, cut into small pieces

Crusty French Bread for serving

Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.  Heat a large skillet over medium heat until hot.  Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.  Add the shrimp and cook, flipping once, until the start to turn pink, about 30 seconds.  Transfer the shrimp to a large plate and set aside.  Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well.  Bring to a simmer and cook 5-7 minutes.  Whisk in the butter, a few pieces at a time (the sauce will start to thicken).  Return the shrimp to the skillet and toss to coat.  Return the skillet medium heat and cook until the shrimp and cooked through, 2-3 minutes.  Transfer the shrimp sauce to serving plate and serve with chunks of warm, crusty bread.  These are not as “hot” as you would imagine from the ingredients in this recipe.  They are well spiced, full of flavor and I left the shells on to make them more messy and fun to eat!  The sauce is so good you will be sucking if off the shell!

3 slices lemon

1 T dried dill

1-1/2 T salt

2 slices pancetta, trimmed, 1/4″ rough dice

2 C. arborio rice

4 C. red shrimp broth or other fish broth

1/2 C. dry white wine

1 head garlic, unpeeled

8 – 10″ leek, white or light green parts only

3 T butter

olive oil

1 oz Parmigiana Reggiano, shredded

2 tsp. fresh oregano, minced

Cut leek section in half crosswise and then cut one of the pieces in half again, vertically this time. Wash carefully, dry, and toss with some olive oil. Place in an ovenproof bowl or dish. Place the garlic head in the center of a piece of foil, drizzle with about 2 T. of olive oil and wrap the foil up around the head, crimping to seal. Roast the leeks and the garlic in a 350º oven about 45 minutes, tossing the leek leaves occasionally if you think of it. The leeks will be charred at the edges. Allow to cool. Chop the leeks roughly and set aside. Cut the garlic head in half through the middle of the cloves and use a knife or spatula to squeeze out the softened garlic. Discard the garlic shell and place the roasted garlic paste in a bowl and set aside.  Rinse the shrimp. Place 6 C. of water in a saucepan and add 1-1/2 T. of salt, the dill and the lemon slices.  Bring the water to a boil, add the shrimp and cook for 60 seconds. Drain in a colander or sieve and spray with cold water to stop cooking. Discard the lemon slices and reserve shrimp.  Cut the other piece of leek in half vertically, rinse and then cut crosswise into 1/4″ half rounds.  Place the broth and the wine in a saucepan on low heat.  Place 1 T. of olive oil in your risotto pot over medium high heat. Add the pancetta and sauté, stirring, a few minutes until the edges start to crisp. Add the leek half-rounds and 1 T. butter and continue to sauté a few more minutes until the leeks start to soften. Add the rice and sauté another couple of minutes, stirring, until the rice turns milky white. Add 2 C. of the broth mixture and cook, stirring, at a low simmer. Add more liquid as it is absorbed (you may need to add some water to the liquid as you go). After about 15-20 minutes, taste the rice: it is done when it is just al dente without being chalky at the center. Add the shrimp (reserving a few for garnish), the chopped roasted leeks (reserve some for garnish) and the garlic. Stir gently until the risotto is done.  Add another C. of broth, 2 T. of butter and the shredded cheese. Stir gently until the butter has melted.  Serve immediately, spooning rice with a slotted spoon into a mound in the center of a shallow soup plate and then, with a regular spoon, dribble some of the liquid from the risotto pot in a moat around the mound. Sprinkle on some minced oregano and garnish with a few shrimp and pieces of the chopped leek.

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2 T. extra virgin olive oil

2 tsp. paprika

2 tsp. grated orange peel

2 garlic cloves, minced

3 T. fresh orange juice

3 T. dry white wine

1 pinch saffron threads

4 tomatoes, peeled, seeded, diced

1/4 C. finely sliced basil leaves

4 orange slices

4 basil sprigs

Preheat oven to 450°F. Line baking sheet with foil. Place salmon on foil skin side down and rub fillets with 1 T. olive oil, paprika, 1 tsp. orange peel, and 1 garlic clove. Season with salt and pepper.about 4 minutes. Stir in tomatoes and basil and simmer to just heat through. Remove from heat. Season with salt and pepper to taste. Roast salmon in oven until fillets appear opaque on outside and are still slightly translucent in center, about 6 minutes. Transfer each fillet onto a plate and top with equal amounts of relish. Garnish with orange slices and basil sprigs before serving.

1/2 onion, diced

1 clove garlic, minced

1/2 C. mushrooms, sliced

1 can cream of mushroom soup

1 C. half and half

2 6.5 oz cans minced or chopped clams, drained

1 tsp. Worcestershire sauce

1/4 tsp. nutmeg

1 tsp. fresh thyme leaves

1 1/4 C. grated mozzarella

5 c cooked bowtie pasta

1/2 C. grated parmesan

1 1/4 C. grated cheddar (mild)

Preheat oven to 400F. In a large pot over medium heat, sauté onion, garlic, and mushrooms in butter. Stir in cream of mushroom soup, half and half, and clams. Mix well. Add Worcestershire sauce, nutmeg, and thyme.  Bring to a low boil. Stir in mozzarella and pasta.  Simmer 15 minutes. Place mixture in a well-greased 2qt casserole dish.  Sprinkle with parmesan and top with cheddar. Bake 30 minutes.

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1 large ripe papaya

2 oz. lime juice

2 oz. orange juice

1 oz. water

½ red bell pepper, minced

¼ bunch cilantro, chopped

1 tsp. ground cumin

2 C. dried couscous

2 C. water

1 tsp. curry powder

Cracked black pepper to taste

Marinade: Peel and devein all prawns. In a bowl, combine prawns, papaya seeds, skins, orange juice and cilantro stems. Mix and refrigerate for approximately one hour (the enzymes are so powerful that if you marinated this overnight the connective tissue within the prawns would be completely broken down and they would fall apart.)  Sauce: Puree papaya meat, lime juice and water in a blender until smooth and silky. Pour into a bowl and add cilantro, cumin, red pepper and cracked black pepper to taste.  Couscous Bring two C. water and curry powder to a boil. Add couscous, cover and remove from heat. In approximately ten minutes the couscous will be hydrated, cooked and become firm.  Prawns: Season prawns with cracked black pepper and sear both sides in a nonstick pan until just under done. Cooking seafood until just underdone (medium rare to medium) is the key to keeping it moist and flavorful.  Fluff couscous with a fork and spoon some on a plate. Pour sauce around and top with sautéed prawns.

Yield: 4

Calories: 427

Fat: 2.6g

Fiber:

Zest of 2 lemons

1/4 C. chopped parsley

3 T. olive oil

1 C. chopped onion

2 tsp. minced garlic

2 tsp. dried oregano

1/8 tsp. red chili flakes

1 (14.5 oz.) can diced tomatoes

1/8 tsp. salt

1 pound medium shrimp, peeled and deveined

1 C. crumbled feta cheese

1 ½ C. Tillamook® Shredded Mozzarella Cheese

Preheat oven to 400°F. Cook and drain orzo according to package directions, reserving 1½ C. cooking liquid. In small bowl combine zest and parsley, reserving 1 T. for garnish. Heat oil in large skillet over medium high. Add onion and cook until soft. Add garlic, oregano and chili flakes: cook for 2 minutes. Stir in tomatoes and salt and cook for 2 minutes; add shrimp and cook until just pink. In large bowl combine orzo, tomato-shrimp mixture, feta, parsley mixture and reserved liquid. Spread in greased 9 x 13” baking dish and top with mozzarella. Bake 20-25 minutes until bubbly and browned. Garnish with reserved parsley lemon mixture.

2 T. peanut oil

2 shallots (1 1/2 ounces), finely diced

1/4 C. bourbon or cognac

2 or 3 T. dry white wine

6 T. unsalted butter, cut into small pieces and chilled

1 T. finely chopped chervil

1 T. finely chopped fresh chives

Kosher or sea salt

Freshly ground black pepper

Preheat the broiler or preheat the oven as hot as possible (500 to 550 degrees F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. WARNING: The handle of the pan will be red-hot and will stay-hot until the dish is complete. To avoid burns. Wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce until the pan is almost dry. Turn heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.

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4 slices thick cut bacon

4 (4-8 ounce) lobster tails

6 tablespoon butter, divided

2 cloves garlic, minced or grated

1 bunch kale, leaves torn away from the stem

2 tablespoon olive oil

2 tablespoons parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 pound angel pasta

1/2 lemon, juiced

1 pint grape tomatoes, halved

6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat. To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper. Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside. To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale. In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

2 T. vegetable oil

2 T. lemon juice

1 T. Worcestershire sauce

1 tsp. Cajun seasoning

1/2 C. chopped onion

2 cloves garlic, chopped

1 can Campbell’s® Cream of Chicken with Herbs Soup

1/2 C. milk

1 tsp. paprika

Cornbread OR biscuits

2 T. chopped fresh chives

Mix shrimp, 1 T. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add shrimp Mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives.

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1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. ginger, peeled, minced

Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one side of each fillet with seed mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add apricot nectar and remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.

1/2 C. basmati rice

2 T. butter

1/2 C. minced onion

1/2 C. finely chopped mushrooms (common, exotic, or a mixture)

3/4 C. dry white wine

8 oz. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks

1/2 tsp. salt

1/2 tsp. fresh-ground pepper

2 T. chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon

3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)

1 large egg, beaten to blend with 1 T. water

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs. Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 T. filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture. Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.

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