Last weekend of the Olympics, loved being there and watching from home! I just watched the NBC Today show where they are filming at Grouse Mountain. They mentioned food from the area AND they mentioned Nanaimo bars that I had posted last week so with the spirit of the Olympics I am reposting last weeks recipe, enjoy!
With it being Lent, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. The corn and crab chowder I developed after a request from a friend who had it at Charlie Trotter's take out store. Grandpa's favorite pasta is my father in law's recipe, it is so easy and the kid's love it. Lastly, something a little special for the weekend the sea bass with tomato mascarpone sauce on a bed of pearl pasta, the pearl pasta (also called Israeli cous cous I found at Fresh Market in Kildare). Enjoy the recipes!
Carol
Seafood Recipes
Corn and Crab Chowder
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
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