1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery
Mix salmon with all of the other ingredients. Press right into a fish
shaped mold or shape manually as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 60 minutes before serving.
Sunday, June 5, 2011
Baked Shrimp in Tomato Feta Sauce Recipe
Ingredients
* 1 Tbsp organic olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* One to one 1/4 pounds mid-sized raw shrimp, peeled and deveined
(can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on
medium high heat. Add the onions and cook until softened, 3-5 minutes.
Add the garlic and cook until fragrant, about Thirty seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer
for 5-10 minutes, before juices thicken a lttle bit.
3 Remove from heat. Stir inside the herbs, shrimp, feta cheese, and salt
and pepper to taste. Place pan in oven and bake, uncovered, until
shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread,
pasta, or rice.
* 1 Tbsp organic olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* One to one 1/4 pounds mid-sized raw shrimp, peeled and deveined
(can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on
medium high heat. Add the onions and cook until softened, 3-5 minutes.
Add the garlic and cook until fragrant, about Thirty seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer
for 5-10 minutes, before juices thicken a lttle bit.
3 Remove from heat. Stir inside the herbs, shrimp, feta cheese, and salt
and pepper to taste. Place pan in oven and bake, uncovered, until
shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread,
pasta, or rice.
Baked Scallops Recipe
Ingredients
* 2 lbs scallops (about 4 cups)
* 1 cup dry white wine
* Salt
* 6 Tbsp unsalted butter, separated 3 Tbsp and three Tbsp
* 1 medium onion, chopped fine
* 2 1/2 Tbsp flour
* 1/2 cup fine bread crumbs
Method
1 Preheat oven to 400°F. Place scallops in a very medium sauté pan. Add the
wine plus a pinch of salt. Give a boil, reduce heat to your simmer,
cover and simmer for 4 minutes. No longer. Take away the scallops to your
1.5 quart casserole baking dish. Pour over cooking liquid to some
separate container and reserve.
2 Heat 3 Tbsp butter inside sauté pan on medium heat. Add the onions
and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid in the butter
onion mixture, whisking vigorously while you achieve this. Once the
sauce is thickened, add it to the scallops inside casserole baking
dish. Stir to totally incorporate the scallops in to the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3
Tbsp butter. Bake inside the oven at 400°F until bubbly and brown,
approximately Quarter-hour.
* 2 lbs scallops (about 4 cups)
* 1 cup dry white wine
* Salt
* 6 Tbsp unsalted butter, separated 3 Tbsp and three Tbsp
* 1 medium onion, chopped fine
* 2 1/2 Tbsp flour
* 1/2 cup fine bread crumbs
Method
1 Preheat oven to 400°F. Place scallops in a very medium sauté pan. Add the
wine plus a pinch of salt. Give a boil, reduce heat to your simmer,
cover and simmer for 4 minutes. No longer. Take away the scallops to your
1.5 quart casserole baking dish. Pour over cooking liquid to some
separate container and reserve.
2 Heat 3 Tbsp butter inside sauté pan on medium heat. Add the onions
and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid in the butter
onion mixture, whisking vigorously while you achieve this. Once the
sauce is thickened, add it to the scallops inside casserole baking
dish. Stir to totally incorporate the scallops in to the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3
Tbsp butter. Bake inside the oven at 400°F until bubbly and brown,
approximately Quarter-hour.
Calamari Stewed with Tomatoes Recipe
Ingredients
* 2 pounds cleaned calamari (squid), tubes sliced into rings and
tentacles roughly chopped
* 4 Tbsp extra virgin olive oil
* 1 sliced onion
* 1 fennel bulb, chopped
* 3 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1/4 cup Sambuca or any other anise-flavored liquor
* 1 cup red
* 1 28-ounce can of crushed tomatoes
* Salt and pepper
* 1/2 cup parsley, chopped
* 1/4 cup fennel fronds, chopped
Method
1 Heat the essential olive oil in the large pot over medium-high heat. If the
oil is hot, add the onions and fennel. Stir to coat with oil and
sauté, stirring occasionally, until it begins to color, about 5-6
minutes. Sprinkle some salt regarding this. Add the garlic cloves and tomato
paste and stir well to combine. Cook this for one more 2-3 minutes,
stirring a couple of times.
2 Add the red, stir well, and boost the heat to high. Boil
prior to the liquid is reduced by half.
3 Add the Sambuca or any other anise-flavored liquor, and also the crushed
tomatoes. Stir inside the calamari and convey the pot with a gentle simmer.
Simmer for around An hour. After 1 hour, taste an item of calamari;
It should be tender. If it is not, keep simmering. Pay attention to tenderness
every A quarter-hour afterward.
4 When the calamari is tender, taste the stew for salt and pepper,
adding as required. Add the chopped parsley and fennel fronds. Stir well
to mix and serve.
* 2 pounds cleaned calamari (squid), tubes sliced into rings and
tentacles roughly chopped
* 4 Tbsp extra virgin olive oil
* 1 sliced onion
* 1 fennel bulb, chopped
* 3 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1/4 cup Sambuca or any other anise-flavored liquor
* 1 cup red
* 1 28-ounce can of crushed tomatoes
* Salt and pepper
* 1/2 cup parsley, chopped
* 1/4 cup fennel fronds, chopped
Method
1 Heat the essential olive oil in the large pot over medium-high heat. If the
oil is hot, add the onions and fennel. Stir to coat with oil and
sauté, stirring occasionally, until it begins to color, about 5-6
minutes. Sprinkle some salt regarding this. Add the garlic cloves and tomato
paste and stir well to combine. Cook this for one more 2-3 minutes,
stirring a couple of times.
2 Add the red, stir well, and boost the heat to high. Boil
prior to the liquid is reduced by half.
3 Add the Sambuca or any other anise-flavored liquor, and also the crushed
tomatoes. Stir inside the calamari and convey the pot with a gentle simmer.
Simmer for around An hour. After 1 hour, taste an item of calamari;
It should be tender. If it is not, keep simmering. Pay attention to tenderness
every A quarter-hour afterward.
4 When the calamari is tender, taste the stew for salt and pepper,
adding as required. Add the chopped parsley and fennel fronds. Stir well
to mix and serve.
Ceviche Recipe
Ingredients
* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of pure freshly squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or perhaps a light pinch of red pepper cayenne
* Cilantro
* Avocado
* Tortillas or tortilla chips
Method
Inside a non-reactive casserole dish, either Pyrex or ceramic, position the
fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with
lime and lemon juice. Let sit covered inside refrigerator for an hour,
then stir, making sure a lot of fish gets subjected to the acidic
lime and lemon juices. Let sit for hrs, giving time to the
flavors to blend.
ceviche-1.jpg ceviche-2.jpg
Through the marinating process the fish can change from pinkish grey
and translucent, to whiter colored and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of pure freshly squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or perhaps a light pinch of red pepper cayenne
* Cilantro
* Avocado
* Tortillas or tortilla chips
Method
Inside a non-reactive casserole dish, either Pyrex or ceramic, position the
fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with
lime and lemon juice. Let sit covered inside refrigerator for an hour,
then stir, making sure a lot of fish gets subjected to the acidic
lime and lemon juices. Let sit for hrs, giving time to the
flavors to blend.
ceviche-1.jpg ceviche-2.jpg
Through the marinating process the fish can change from pinkish grey
and translucent, to whiter colored and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
Subscribe to:
Comments (Atom)