Seafood Boil

 

• 
  ▢3 lemons divided use
• ▢1/2 cup Old Bay seasoning plus more for garnish
• ▢8 cloves garlic smashed
• ▢1 onion peeled and cut into 6 pieces
• ▢1 pound small Yukon gold potatoes halved
• ▢4 ears corn on the cob cut into 3-4 inch pieces
• ▢3 lobster tails
• ▢1 pound clams scrubbed
• ▢1 pound crab legs pre-cooked
• ▢1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
• ▢1 pound shrimp peeled and deveined (leave tails on)
• ▢3 tablespoons butter
• ▢2 tablespoons chopped parsley

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Please note:

The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.

• Lobster: 8-12 minutes
• Clams: 5-10 minutes
• Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
• Shrimp: 2-3 minutes

It's a feast and an experience!!

shared by:  google search

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char

cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

Basic Fish or Shrimp Tacos

2 filets of wild fish such as cod, flounder, salmon or 1 lb of peeled and deveined shrimp

• rinse and dry seafood with paper towels
• place fish on a plate or shrimp can be put in a ziploc or bowl
• drizzle 2 T EVOO (Extra Virgin Olive Oil)
• sprinkle 2 T of your fave "clean" taco seasoning" or make your own EVENLY on the seafood
  
• 2 T organic chili powder
• 1 T cumin   
• 1 t paprika (smoked paprika adds some depth)
• 1/2 t onion powder
• 1/2 t garlic powder 
• 1/4-1/2 t cayenne pepper
• 1/2 tsp of salt and pepper each
• MIX and store leftovers for future use in an airtight glass container (recycle a small glass jar)
• Allow the seafood to sit for 30-45 minutes

In a heavy skillet on medium heat, plate the seafood.  Allow the side of the fish or shrimp cook until it/they easily pull away from the skillet---do not fiddle with the seafood too much.  Let the magic happen before turning over.....about 2-3 minutes....FLIP and let the magic happen on the other side for 2-3 minutes.  Shrimp will begin to turn pinkish and fish will begin the slightly split to create a flakiness.  Place a lid on the skillet, remove from heat and let the fish rest while you prepare the taco shells.

I love corn tortillas lightly fried in a heavy oil that can handle high heat such as coconut, avocado or grapeseed.  Ideally using a cast iron or heavy skillet, place 1/4" of oil over medium heat.  Tip the edge of the shell in the oil to verify it is hot and ready to fry.  The edge should sizzle a bit.  Using tongs to turn the shell when it gets to desired doneness.  When the shell is "done", place in a double layered paper towel and use it to shape the shell as well as soak up any excess oil. Make shell to serve immediately and add more oil as needed.  Make sure the oil is heated properly before adding an additional shell.  Option to warm flour torillas in the oven; however, corn tortillas prepped this way is a whole new level of taco!!

Accompany fish or shrimp with desired toppings such as:  shredded cabbage, fresh peppers, onion or avocado.

7 & Done!  Enjoy!!

Created by Char

Basic Marinade Asian Style

2 lbs of meat of choice:  chicken thighs, chicken breasts, pork chops, flank steak, shrimp, salmon or fave fish

Mix in a bowl:

• 1 T sesame oil
• 1/4 low sodium tamari
• 2 garlic cloves, minced
• 1 T fresh ginger, finely chopped

In a ziploc or glass bowl, place your meat and the marinade.  Marinade at least 2 hours or overnight except for seafood.  Seafood will not need longer than 30 minutes - 1 hour to absorb the flavors.  

Option to make a sauce with marinade after draining it off the meat by bringing it to a boil on the stove for at least 3-4 minutes.  Whisk the sauce to blend the ingredients as you cook the "raw" meat out of the finishing sauce!

This is fabulous for any grilled meats and can be done in the oven or on the stove.  Be sure to let your meat rest before serving and or slicing.

7 & Done!!!  Enjoy!

Salmon & Melting Cherry Tomatoes

Ingredients:

2 wild salmon filets - about 6 oz each

Favorite healthy oil

Onion-medium

Garlic clove

Organic cherry or grape tomatoes - 1 c

Balsamic vinegar

Fresh Basil

Steps to prepare melting tomato sauce:

• In a medium size pan, gently heat 1 T of favorite healthy oil 
• Add a medium chopped onion and saute for 3-5 minutes.
• Add 1 garlic clove minced and stir into onions for a minute.
• Add 1 c tomatoes-washed and cut in half
• Stir occasionally until the liquid disappears and the sauce begins to thicken
• Remove from the heat and add 2 tsp of balsamic vinegar, 1 T basil slivered and salt & pepper

Salmon preparation:

• Preheat the oven to 425 degrees
• Gently heat a heavy oven proof skillet (I personally love cast iron) on medium heat.
• Brush each side of the salmon with fave oil, salt & pepper and place with skin side up if skin on the salmon
• Cook the salmon for 3 minutes--do not disturb by touching or fiddling with the fish
• Turn the salmon skin side down  and place the skillet in the oven for 6-8 minutes depending on the thickness of each piece
• Remove the salmon to a serving platter and tent to rest for 5 minutes (Tent:  gently cover with foil allowing the food to breathe by pressing 2 of fours side down and leave the other 2 open)(Why let fish "rest"?  The juices with settle into the meat of the fish with a little cooling before cutting into it.  With rest, the fish will be juicier.  If you cut into the meat too early, the juice runs out reducing the juiciness of each bite.)
• Reheat the tomato mixture, taste and adjust seasoning if needed.  Serve over the salmon.

7 & Done.....Enjoy!!

inspired by Barefoot Contessa 

jambalaya (sausage, chicken and or shrimp)

1 medium onion chopped
2-3 stalks of celery chopped
1 small green pepper chopped
2 cloves of garlic, chopped

1 T of avocado or EVOO

Add oil to a large pot, when oil is heated, add chopped veggies, & saute for 3 mins.

Add 1 lb of 1/2" sliced Andouille Sausage and brown

1 can chopped tomatoes with green chilies or jalapeno or Rotel

Add 2 cups chicken broth

Add 1 c brown long grain jasmine rice

2-3 tsp Tony Chachere's

Cover, simmer and cook for about 15 minutes

Add 1 lb of bite size uncooked chicken, cook another 10 minutes and taste.

If the rice is about tender, add 1 lb of shrimp near the end

Add 1/4 c chopped parsley after rice is tender

Serve immediately, add LA hot sauce as desired and ENJOY!

polenta gone corny with scallops

Polenta--------
1/2 c chopped mild onion or shallots
4 c chicken or veg broth
-----bring to a boil
slowly add 1 c polenta (fave brand is Golden Pheasant), stirring constantly
add 1 c fresh corn (about 2 ears) or frozen
-----simmer for 8-10 mins, stirring occasionally
add 8 ozs of mascarpone cheese or cream cheese
add 2 T fresh tarragon or preferred herb
add generous pinch of salt and desired pepper, stir thoroughly
taste for doneness, cover and set aside

Scallops---------
clean 10-12 med to large scallops (remove the small piece on the side and discard, rinse and dry)
sprinkle Old Bay Seasoning or Tony Chachere's Cajun seasoning or fave seasoning generously on both sides of all the scallops

bring a heavy skillet and 2 T EVVO (olive oil) or other fave oil to medium high heat
add scallops and let cook for about 2 mins each side
scallops should be slightly golden on the outside, avoid over cooking

plate by placing a large spoon full of polenta in the middle of the plate
place 5-6 scallops on each portion of polenta
can add chopped fresh tarragon or herb of choice on top

delicious with a side salad of arugula dressed in a zesty vinigariette....YUM!

ENJOY!

created with my dear friend Janet

halibut sauced asian style

4 shallots or whatever onion is on hand, chopped (about 1/3 c)
2 tsp of coconut oil or EVOO

• saute in a skillet for 2 mins

add:

1-2 T red curry paste

1 cup low sodium chicken or veggie broth or fave broth (I love TJ's miso ginger broth)

1/2 c coconut milk (light or full leaded --- I go with the full)

pinch of salt and pepper 

• mix well and bring to a boil
• simmer on medium heat until the broth slightly thickens

add:

4 pieces of halibut (4-8 oz each) into the broth

• cover and simmer on med-low heat for about 6-7 minutes

add:

1/4 cup coarsely chopped fresh cilantro plus 2 T chopped for garnish

2 T cut green onion "greens"

2 T fresh lime juice

• serve fish on a bed of cooked brown rice, sauteed spinach or choice of veggies for a lighter touch
• pour broth over the fish generously
• add a touch of chopped cilantro for garnish

***use organic when possible......."you are what you eat".....you deserve the best!!

discovered online and a true winner......can be made ahead and reheated--takes about 15 minutes to prepare!!

Clams oh so YUMMY

4 cups of favorite stock (I love to use Miso Ginger Broth from TJs)
small can of coconut milk (5.46 ozs)
1 garlic clove minced
1 T chili sauce to taste (less if you prefer low heat)
2 tsp finely chopped cilantro or fave herb
1 large tomato coarsely chopped
1 small can of sliced bamboo shoots

• bring to a boil
• rinse 5-6 lbs of clams and carefully add to boiling broth
• reduce to med heat and cover
• carefully stir clams if not all are covered with broth periodically
• clams will begin to open in about 10 mins......discard any that do not open
• serve in a bowl with broth and a hunk of your fave bread or if you are gluten free like me, steam some veggies and dip in the broth with your clams.....enjoy!!

****can reserve the remaining broth and make a soup the next day (add sweet potato, onion, celery and chicken or shrimp)

clams are best served immediately.........

char char creation

Grilled Shrimp & Marinade

2-3 lbs of jumbo shrimp, peeled and deveined

1 c white wine

1/2 c soy sauce or tamari

2 T Old Bay seasoning

Put all ingredients in a ziploc.  Marinade for an hour or more.

Grill and serve with remoulade sauce!

smoked salmon like none before

favorite smoked salmon
favorite crispy potato chip....salt and pepper style is amazing
creme fraiche or sour cream...creme fraiche is definitely best
chives or greens from green onions, finely chopped

put chips on a large platter, side by side
place a small piece of smoked salmon on each chip
mix the creme fraiche and the chives together and put a dollop on top of each salmon/chip

serve immediately....they will disappear in a flash

copied from my dear fun, friends Amy & Rick Rockwood

halibut done right

2 lb halibut
fresh cilantro (sprinkle all over to taste)
generous lime zest (zest one lime)
lime juice (1-2 limes to taste)
olive oil drizzled over the fish (2 tsp)
salt and pepper to taste

rinse and dry fish.  place in a baking dish.  squeeze lime juice on the fish and drizzle with oil.  sprinkle fish generously with lime zest and blanket with chopped cilantro.  season with salt and pepper.  let marinade for 30 min to an hour.  bake uncovered at 450 for 20 min or until fish flakes with a fork.

shared by my dear friend Mar'Sue

easy shrimp and chicken sausage paella

Modesto Bee gave me my dinner tonight.....it truly was delicious and 

super easy!!!

ingredients:

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

1 pound chicken sausage, sliced in ½-inch rounds

1 large sweet onion, finely chopped

1 red or green bell pepper, chopped

2 large cloves garlic, minced

1½ cups long-grain rice

¼ teaspoon sweet Spanish paprika

Pinch of saffron

1 can (14.5 ounces) no salt added diced tomatoes

2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth

Kosher salt and ground pepper

1 cup frozen green peas, thawed

• Instructions:

In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, four to five minutes (do not overcook). Transfer to a plate and set aside.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about two minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about five minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about two minutes.

Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook one minute. Stir in cooked shrimp; serve immediately.

Note: Use a wide, shallow sauté pan with a lid for this recipe.

created by:  CB stealing from Mod BEE

ahi tuna tower for a sushi lover

to die for crispy chips that come from wonton wrappers:

take a half pack of regular wonton wrappers...cut them in half diagonally
add 2-3 inches of canola oil in a heavy pan heated to medium high heat...when drop of water sizzles...
drop 3-4 triangle wonton pieces....have long set of tongs....toss and turn...they crisp fast...experiment and act fast....no fail but burnt....it's ok...i've brunt a million...fry and dry on paper towels...make half the whole pack for 2 people...more for more...they are amazing and my kids can clean me out if allowed.....(side note....good dessert sprinkled with cinnamon and sugar!!)

crispy shallots:
oil for frying
small shallot sliced thinly and broken apart
2 T Wondra flour (yes Wondra works the best, trust me)
fine sea salt

heat the oil until a drop of water sizzles....drop in the Wondra drenched shallot pieces, fry until golden brown and crispy, dry on a paper towel and sprinkle with sea salt...set aside

dressing:
1 1/2 tsp wasabi paste or wasabi powder liquified or wasabi sauce of some sort (don't stress over this)
3 T reduced-sodium soy sauce (it's just better for you)
2 T white mirin (sweet Japanese cooking wine)
1 T mustard oil (seem to always to forget to buy it, I have used olive oil, grape seed oil and seems ok)
1 T rice wine vinegar (seasoned won't hurt anything)
1 tsp honey (or could sub sugar probably)
freshly ground pepper to taste

i put all ingredients in a dressing shaker (plastic tupperware think from the dark ages) and shake, shake, shake....refrigerate well (freezer helps when tight on time...just not too long)

tower:
olive oil, salt and pepper
decent size of ahi tuna (I used about 6 ozs for two people) with lots of dressing leftover
ripe avocado
optional: fresh mango (mixed with finely chopped fresh jalapeno could take this to whole new level, cucumber....this tower is evolving for me!!)
cripsy shallots
herb of choice....my fave..cilantro although chives nice touch...shhh cilantro is the winner!!

the tower mold:
i cut a styrofoam cup down to create a tower, could use soup can with both ends cut, tuna can...be creative...you cannot make a mistake here....just go for it...place the mold on the plate you want to serve this yummy dish

dice the ahi tuna, toss in a little olive oil and lightly salt and pepper....divide among the towers...press lightly into the tower

do the same with each additional level..floor whatever you wan to call it....it will be a tower of beauty and flavor undeniable delicious in the end!!

refrigerate covered especially if the avocado is your top floor....i usually add crispy shallots and cilantro or herb of choice on top at serving moment

serving moment....
it's easy...deep breath...slide whatever container of choice with assistance of something firm to hold down tower (spatula, spoon, whatever...) and eww la la.....pour dressing generously around and on top...it's delicious....add additional toppings...crispy shallots...cilantro or other green herb....crispy wonton chips in range.....get your camera ready...it will be a photo opportunity and melt in your mouth!!! enjoy......u live once...experience it with happiness and smiles........................

created by char char

crab dip in cabbage

Hollow out a green cabbage for the bowl.

Shred cabbage finely and use some to add to dip for texture.

3/4 c mayo
1/2 small onion, finely chopped
8 oz cream cheese, room temp
8 oz crabmeat
1 tsp worchestershire
3/4 tsp horseradish
salt and pepper to taste

Mix all ingredients and put in cabbage bowl.  Refrigerate to chill thoroughly.  Serve with crackers or small bread rounds.

created by Tina F, my friend who enjoys the kitchen as much as me!

mexican clam dip

12 oz cream cheese, room temp
3/4 c green chili salsa (salsa verde--TJ's is the bomb!)
14 oz can diced green chilies
1/2 c chopped fresh cilantro (can u ever have enough cilantro?)
3 6.5 oz cans chopped clams, drained well


Beat cream cheese in large bowl until smooth.  Mix in salsa, chilies and cilantro.  Add clams and blend well.  Season dip to taste with salt and pepper.  Transfer to ovenproof or microwave proof bowl.  (can be prepared 1 day ahead, cover and chill)


Preheat over to 350 degrees and bake dip uncovered until heated through and bubbling around the edges--approximately 35 minutes.


Serve with "stiff" chips and have a cold beverage nearby....this dish is a meal in and of itself...it's yummy!!

created by Lori D, my first Motown friend :-)