The following spicy and versatile seafood dish comes from Skip To Malou:
Ingredients:
2 cans of coconut milk
2 tbsp red curry paste
4 tbsp crab fat (you may add more depending on your taste— or you could omit this part at all)
1 green bell pepper diced
I medium onions, diced
3 cloves garlic, minced
Seafood that you have on hand, works well with shrimp, crab meat, clams or fish
Spaghetti Noodles (cooked)
Procedure:
Saute the garlic, onions and seafood. Set aside the seafood. Saute the crab fat. Pour the 2 cans of coconut milk. Let it simmer or until it’s reduced to a creamy texture. Add the curry paste ( I used 2 generous tbsp full). Stir and allow the flavors to blend. Season with salt or fish sauce.
Pour the sauce over cooked spaghetti noodles. Top it with seafood.
The following delicious recipe comes from Taste of Beirut a fantastic food blog full of Middle Eastern delights.
INGREDIENTS: 6 servings
1 lobster (about 2 pounds in weight)
1 pound of shrimp (large)
1 pound of tomatoes
1 cup of diced carrots
1 cup of diced celery
1 cup of chopped onion
1 tablespoon of mashed garlic
olive oil
Spice mix:
1/2 teaspoon of each of: saffron, cardamom, paprika or cayenne, black pepper; salt, to taste.
peel of an orange
tahini, 2 or 3 tablespoons
1/2 cup of fresh Seville orange juice (or lemon)
chopped parsley, for garnish
METHOD:
Ask the fishmonger to steam the lobster and separate the flesh from the carcass and cut the carcass in half lengthwise. You want the head to be opened up because it is where the flavor is.
Dice carrot, celery and onion. Mash the garlic in a mortar with a dash of salt.
Assemble all the dry spices. Juice the oranges or lemons. Boil the tomatoes for 15 seconds and peel and dice them or use a can of diced tomatoes.
Peel the shrimps: keep the peels aside to use for the stock and leave the shrimps in a bowl of cold water in the fridge.
Peel the orange and set the peel aside.
Heat a bit of olive oil in a large pan. Add the carrots, onion and celery and cook gently for about 10 minutes. Add the lobster carcass, making sure the head is facing the oil and vegetable mixture. Fry the lobster carcass for a few minutes until the fragrance is wafting out of the pan. Add the shrimp peels and about 8 cups of water. Bring to a simmer and let it bubble up gently for about 30 minutes.
OTE: Don’t forget to stir the tahini before pouring, to mix the oil and the paste thoroughly.
Strain the stock through a sieve into a bowl. Heat the pan with a tablespoon of olive oil and add the diced tomatoes and all the dry spices. Fry for 3 minutes until fragrant. Cover with the lobster and shrimp stock, add the orange peel, garlic and cover. Simmer gently for 15 minutes.
Uncover the pan. Add the orange juice and tahini (you can also mix the two well beforehand). Then, use an immersion blender (or a regular blender) to puree the sauce until it looks smooth and creamy.
Add the raw shrimps to the stock and let them cook in it for about 5 minutes till they turn pink.
Add the cooked lobster, previously cut in smaller pieces.
The following wonderfully simple and tasty recipe comes from Bread and Butter Baked Lobster Tails
2 6-12 oz lobster tails - thawed or fresh
olive oil or butter
Method:
Preheat your oven to 400˚F
Baste the lobster tails with a little olive oil or butter and place on a roasting pan or baking sheet and bake for 8-10 minutes 15-20 minutes for 12 oz tails.
Serve with a side of lemon wedge and some melted butter
The following deliciously simple Lobster recipe comes from five star foodie
The baked lobster was just excellent with a very simple preparation. The chunks of lobster meat were first simmered in butter, Savignon Blanc, and marjoram for just about a minute and then baked in ramekins for another 6-8 minutes in the oven, sprinkled with panko breadcrumbs on the top.
Still basking in a warm glow from Valentine’s Day? If you’d like to recreate some of that candlelit magic at home, here are 5 of our favorite seafood dishes for two. Whether you want a quick appetizer before heading out on the town, or an elaborate preparation to show someone how much you care, here are some tasty suggestions:
This is an interesting halibut recipe that delights both the taste buds and the eyes. The creative use of both citrus and pistachios complement the delicate flavor of the fish and make for a complex mixture of textures and colors.
This salmon dish is as simple as the halibut dish is involved. The glaze adds a bright tang to the richness of the fish, and it can be prepared in less than half an hour, leaving you with plenty of time to change clothes and light the candles. Try substituting an outdoor grill for the broiler for a romantic picnic in warm weather.
Risottos are sensuous, creamy, and rich - perfect for sharing with a loved one. Try serving both portions on one large dish and sitting close together; it’s the grown-up version of an ice cream float with two straws. This preparation pairs lobster with brandy and chevre for an elegant meal.
Forget the mushy, waterlogged shrimp you get at buffets or parties: thawed, prepeeled, and tasteless. Real shrimp cocktail uses prawns that you cook yourself. It only takes a few minutes, and the result is a gorgeous appetizer for two - eaten with the fingers, of course - yours or theirs.
This is my favorite at-home romantic seafood recipe of the moment: the bright flavors and gorgeous presentation pair nicely with a bottle of wine and are sure to spark conversation of travel or holidays abroad. Plus, tuna is a versatile and forgiving seafood for cooks who are nervous about cooking fish, and is hearty enough to please the most dedicated red meat eater.
Feel free to post links to your own favorite romantic seafood recipes; we’d love to hear them!
Okay, so word on the street is that Barack Obama’s favorite foods include pizza, chili, and pumpkin pie - further proof that he is, after all, “a man of the people.” On the healthy side, he’s into trail mix, spinach, and broccoli, which may in part explain the fit physique of the next Commander-in-Chief. So, as a cook and as a person with a thing for dinner parties, I have to ask: what do you serve one of the most eagerly anticipated Presidents-elect on his big day? Wouldn’t you know - the Inaugural Luncheon includes nothing other than seafood stew. Feel like cooking along? We’ve got the recipe, so you can celebrate January 20th in truly Presidential style. Note - this serves 10, so invite your cabinet.
10 5-inch puff pastry rounds (available in most freezer sections)
2-3 egg whites, beaten lightly with a splash of water
10 soup ramekins
1. In a large soup pot, boil one gallon of water. Poach the lobsters, then remove them from the water with tongs. Set aside. Poach the shrimp, and remove. Next, add the cod to the water - do this carefully, to keep it from flaking apart. Finally, remove the cod and poach the scallops.
2. Keep the water boiling, and add the vegetables, cooking them until they are tender but not mushy. The potatoes will be the best judge of doneness; do not overcook. Remove the vegetables, allowing the water to continue to boil until most of it has cooked off, creating a light stock.
3. When only a quart of liquid remains, add the vermouth and heavy cream, and allow the entire broth to reduce by half. Season it with salt, pepper, and nutmeg to taste. When the sauce will cover the back of a wooden spoon and not drain off completely, the desired thickness has been reached. Set the sauce aside to cool.
4. Preheat the oven to 400 degrees. Cut the seafood into bite-sized pieces, and gently fold them into the cooled sauce. Scoop this resulting mixture into the ramekins, taking care to distribute the seafood evenly and not to allow the pieces to break apart.
5. Cover each ramekin with a piece of puff pastry cut to size. Brush the tops with egg wash, and then set the dishes in the oven to bake for 8-10 minutes, or until the pastry is golden. Allow to cool for 5 minutes before serving.
Barack Obama’s inaugural menu also includes: molasses whipped sweet potatoes, winter vegetables (including asparagus - a veggie Obama claims not to be crazy about), and a cinnamon apple sponge cake (even though his children say he doesn’t enjoy sweets other than pumpkin pie). The menu was designed, after all, not according to Obama’s tastes, but to those of one of his role models: President Abraham Lincoln, who was fond of seafood, among other things. As reported in the New York Post, ”It’s always good to model yourself after a great president,” said Eric Foner, a professor of American history at Columbia University. “The proof will be in the pudding.”
For those of you who are cooking at home and don’t happen to have the “brace of American birds” on hand to roast with sour-cherry chutney - the Presidential main dish, following the seafood - try something lighter. Steam some broccoli and serve it chilled with lemon juice, a splash of nutty olive oil, and a pinch of salt as a lighter side to your stew.
When it comes to seafood, often simplest is best - quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, a classic Italian sauce that shows off the succulence of fish oils and balances them with sea-salty brine.With just a couple of ingredients that you can keep on hand at all times, you can have a light and yet robustly-flavored meal ready in a matter of minutes.
handful of flour (this can be omitted for gluten-free diets), poured onto a plate
olive oil
3 T butter
4-5 shallots, minced
½ lemon, thinly sliced
¼ cup white wine or dry vermouth
1-2 T capers
salt and freshly cracked black pepper
1.Heat a little olive oil and a tablespoon of butter in a heavy skillet over high heat.Rinse the fish in cold running water, dust each side with salt and pepper, and dredge the fillets in the flour.
2.When the oil is hot, gently place two of the fillets in the skillet, sautéing until golden and then turning them over and browning on both sides.Remove from heat and keep warm in the oven while you cook the second two fillets the same way.
3.Pour the used oil and any bits from the skillet and return it to the heat.Add 1 tablespoon of butter and allow it to melt.Add the shallots and 4 or 5 lemon slices, sautéing until the shallots turn golden and translucent.Pour in the wine or vermouth, and stir briskly with a wooden spoon or small whisk.Remove the lemon slices, and place them over the fish fillets.
4.Add the rest of the butter to the pan, along with the capers.Let the sauce thicken, and add salt and pepper to taste.
5.Spoon the sauce over the fish and serve immediately with crusty bread to mop up leftover sauce.A crisp green salad and orzo cooked with chilies and saffron make nice accompaniments.
1. Sauté mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.
1. Saute mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.
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