Archive for sea food

Lobster and Pasta Scampi Style

photo of lobster pasta dish
photo 4 lobster and pasta scampi style

Lobster & Pasta Scampi style

Description

Luscious chunks of lobster meat dry rubbed in herbs and spices such as cayenne, crushed fennel, dill, crushed garlic, lemon zest and smoked paprika. Shallots and scallions sautéed with sweet mini bell peppers, in a savory scampi sauce tossed into a Nest of Tagliatelle Pasta.

Ingredients

4 3-4 oz lobster tails
6 or 8 Tagliatelle Nests (pasta)
1 Tbsp. of juice from fresh lemon + 1/4 tsp. of zest
6 medium mini sweet red bell peppers (sliced thin circular rings with seeds removed)
6 Scallions (diced)
8 large Shallots (chopped)
2 Tbsp. crushed garlic
1/4 tsp. cayenne pepper
1 1/2 tsp. crushed Fennel seed
1 tsp. of fresh crushed Dill weed
1/2 tsp. smoked paprika
1 Tbsp. crushed Rosemary
4 Tbsp. Sweet butter (optional)
2 Tbsp. Coconut oil
3 Tbsp. Honey Mustard
Pinch of Kosher salt (optional)
1 cup Mascot wine (white) (optional)
1 cup of water
1 1/2 cup of chicken stock

photo of ingredients 4 lobster pasta scampi style

Ingredients for Lobster Pasta

♦ Chef Ann’s Notes:

  • Let me start off by saying, preparing lobster can be intimidating for some. Please allow me to help you take the stress out of it.
  • You can buy fresh or frozen lobster tail. Check the fish market or your local supermarket to find out their delivery days.
  • This dish calls for (4) 3-4 oz lobster tails, this is of course optional. Those of you not wanting to fuss with removing the meat from the shell can always ask the butcher for help (refer to the link under helpful information below). Do keep in mind that the aim is to remove the meat completely from the shell.
  • My choice of wine for this dish is the Mascoto (white), of course this is optional. Any white (sweet) wine of your choice will work for this dish.
  • My photo displays the lobster for those advanced folks who don’t mind the extra time it takes to remove the shell.
  • I also want to make note, that some of the ingredients via my photo are optional for those that may not want to use some of the ingredients I have chosen for this recipe. There are a few missing ingredients in this photo as well. Visuals are wonderful aren’t they. -;)

Directions

FYI, if you buy frozen lobster tails and plan to cook them the same day, allow them to thaw in the refrigerator or in a bowl of cold water.

  1. Rinse lobster tails in cold water and refrigerate on ice until ready for use
  2. Wash and Rinse all produce
  3. Make sure you have all ingredients before you begin
  4. Peel and rinse shallots in cold water before slicing
Preparation before cooking Lobster:
  1. Remove meat from lobster tails
  2. Rinse in cold water and pat dry with a paper towel
  3. Chop 1/2 inch pieces and place in a medium size bowl
  4. Add cayenne pepper, dill weed, crushed fennel, smoked paprika and lemon zest
  5. Cover and place in the refrigerator until ready to use.
photo of pasta cooking 4 lobster pasta

Boiling pasta nest

Cooking Pasta Nest:
  1. In a larger skillet about 3.5 qt size, Add 1 cup of water plus 1 cup of chicken stock and bring to a rapid boil before adding tagliatelle pasta nest. A Pinch of salt is (optional)
  2. Add Rosemary and allow pasta to boil for about 6 to 7 minutes.
  3. While pasta is boiling and liquid is cooking down, take a fork or spoon and lift pasta nest and gingerly flip them over. This will insure no sticking to the skillet as well as perfect texture to your pasta.
  4. Also while pasta is boiling start the process for “Sauteed veggies and lobster”
  5. The amount of liquids will cook down quickly and you may need to add a tad bit more of chicken stock or water, this is optional depending on how many pasta nest you have placed in the liquid at the start.
  6. Lower heat to simmer when pasta is done, do not remove the liquid.
photo 4 lobster pasta

Sauteed lobster, peppers, shallots, scallions, herbs and spices

Sauteed veggies and lobster:

In a 10″/24 skillet (medium size) add 2 tablespoons of Coconut oil and heat at medium high temperature, add chopped shallots and bell peppers. Allow ingredients to slightly brown before stirring.

Remove lobster meat from refrigerator and add to your saute mixture along with scallions and crushed garlic. stir for about 1 minute and allow mixture to saute for about 4 minutes more, then remove from heat and add to the pasta skillet and toss.

Scampi Sauce:

In the same saute skillet add butter, lemon juice, honey mustard, Mascoto and salt to taste.

Allow this mixture to slightly boil for about 2 minutes then whisk for about 3 minutes and remove from heat and pour over your pasta and lobster saute.

You are now ready to serve up this scrumptious Lobster and Pasta Scampi Style entree.

Buon appetito

Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 20 minutes
Servings: 2 – 4

Helpful information:

How to boil and cook lobster (video)

Scallops and Shrimp Thai Curry

photo 4 thai curry
photo 4 thai curry

scallops and shrimp Thai curry

Description

Scallops and Shrimp Thai Curry, bay scallops bursting with flavor, mouth-watering shrimp, fresh zucchini, scallions and red Thai chiles in coconut milk.

Ingredients:

2 dozen Bay Scallops Fresh or frozen look for (dry pack) if buying frozen

2 dozen large shrimp cooked (frozen)26-30 ct (peeled, deveined and tail-on)

1 large zucchini sliced thin

3 scallion diced small

1 teaspoon of minced garlic

1/4 teaspoon crushed/ground ginger

1 small yellow onion diced

2 Thai chile peppers (whole)

1 tablespoon crushed chile peppers

3 tablespoon red mild chile powder

photo 4 thai curry2

Well seasoned scallops and shrimp

4 tablespoons curry powder

1 tablespoon tumeric

1 tablespoons smoked paprika

2 tablespoons coconut oil

2 13.5 oz can of Coconut milk (sweet)

 


Directions

Rinse scallops and shrimp separately  in cold water, drain and pat dry with paper towel

Remove shell attached to tail on shrimp

Always rinse produce

♦ Chef Ann’s Notes:

This Scallops and Shrimp Thai Curry dish, is a tad bit pretentious in its level of heat. The use of sweet coconut milk will help to balance this luscious dish. However, for those of you that can’t take the heat simply omit the crushed red chile peppers and perhaps one of the Thai chiles. This will truly tone things down for you! I was able to achieve the great Thai flavor of this dish without using curry paste.

Preparation before cooking
  1. In a medium bowl add 2 tablespoons of yellow curry powder and 1 tablespoon of tumeric, 1 tablespoon of red chile powder, mix with a fork and add scallops. Make sure that scallops are well coated with seasoning.
  2. Cover and Place in refrigerator.
  3. In a medium bowl add 2 tablespoon of chile powder, smoked paprika, crushed chile peppers, 2 tablespoon of yellow curry powder. Mix with a fork and add shrimp.
  4. Cover and place in refrigerator.
  5. Chop zucchini in half and slice each half in thin slices at an angle/slant, and set aside.
Preparation while cooking
  • Tune in to your favorite music channel
  • Sing out loud while you put your whole heart into the making of this Thai Curry dish.
Cooking
  • In a large non stick skillet add coconut oil and diced onion at medium high heat.  Sir for about a 1 minute then add minced garlic and ginger
  • Lower heat and add scallops, allow them to cook for about 1 and 1/2 minutes stir lightly
  • Remove scallops from skillet and place in a small dish
  • Add shrimp to the same skillet and stir mixture around in the skillet for 2 minutes
  • Pour in coconut milk and stir ingredients for about 1 minute, add Thai chile peppers (whole)and diced scallion
  • Reduce heat, cover and allow curry to simmer for 20 minutes
  • Stir every 5 minutes
  • Remove lid add scallops and zucchini at the last 5 minutes of simmering

    photo 4 thai curry

    Delicious Thai Curry

Wow you have just completed a mouth-watering dish of Scallops and Shrimp Thai Curry

Buon Appetite

Preparation time: 20 minutes


Cooking time: 20 minutes
Total time:  40 minutes
Servings: 4-6

Chef Ann’s Tip: 

Scallop and Shrimp Thai Curry, will pair delightfully with coconut or brown rice. 

Helpful information

When buying scallops or shrimp, I prefer frozen if I am unable to find fresh at my local supermarket. Here is a website I know you will find interesting.

Source:

http://culinaryarts.about.com/od/fishseafood/p/freshscallops.htm

http://www.eatingwell.com/blogs/healthy_cooking_blog/how_to_buy_the_right_shrimp_and_why_it_matters


Poll

Baked Salmon – Basic Recipe

picture of simply delicious baked salmon

picture of ‘Simply Delicious’ baked salmon with Mediterranean spinach

Description

Baked Salmon with lemon herb sauce and Mediterranean sautéed spinach. This is a lovely lite meal for the health conscious. This is one terrific way to enjoy the omega-3 fatty acid that salmon provides.

Ingredients

  • 2 medium / large salmon steaks
  • 2 bunches of spinach
  • 2 medium tomatoes
  • 1 small white onion diced
  • 1 teaspoon lemon juice (fresh) optional
  • 1 tablespoon chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon paprika
  • dash of salt and pepper
  • 1 teaspoon olive oil
  • 1 teaspoon of Italian dressing
  • ¼ teaspoon of crushed parsley

Directions

Preheat oven on 350

Preparation before cooking
  • Wash and rinse spinach very well in cold water, then place in colander to drain.
  • Wash, Chop and dice tomatoes into medium size cubes.
  • Chop and dice onions
  • Rinse salmon under cold running water, pat dry with paper towel and lay flat.
  • Place salmon in baking dish and sprinkle with lemon pepper, paprika and drizzle a tad bit of olive oil over the top of each steak.
Preparation while cooking
  • In a small dish pour Italian dressing, lemon juice, parsley, and a dash of salt and pepper.
  • Stir and set aside until you remove salmon from the oven.
  • Take 2 slices of sourdough bread and drizzle a tad bit of olive oil and garlic powder on one side. Slice in half and set aside until your salmon is almost ready to serve.
Cooking
  • Cover the baking dish either with the lid or aluminum foil, put salmon in the oven and bake for 15 minutes.
  • While your salmon is cooking, take a medium size skillet and add 1 teaspoon of olive oil.
  • At medium high temperature add onions and a dash of salt and pepper.
  • Stir for about 2 minute then add broth, 1 bunch of spinach and garlic powder. Stir for 1 minute and add the 2nd bunch of spinach and cover for 2 minute.
  • Remove lid and add tomatoes a dash more of garlic powder, salt, pepper and lightly toss
  • Cover and remove from heat.
  • Remove salmon from the oven and pour lemon mixture over both steaks.
  • Put them back into to the oven without covering, for 5 minutes.
  • In a skillet on medium high heat add your sourdough bread face down, garlic and olive oil side. Let it brown slightly and both sides, turn heat off and remove from skillet.

Remove salmon from the oven and C’est fait (French for ‘it is done’), dinner is served, ENJOY!

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Servings: 2

♥ Chef Ann baked salmon Tips
  • When you remove the baked salmon from the oven to add the lemon dressing, you may turn your dial to broil instead of finishing it on the bake cycle.
  • Make sure that your oven rack is 2 down from the broiler element.
  • Just allow it to broil evenly with a slight brown glaze then turn broiler off and remove salmon from the oven.
Helpful information

“Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.” Source: ‘Salmon‘ | whfoods.com


image of ann's tips

Toss it up to make it “Simply Delicious”

NOTE: This is the basic recipe, I plan to offer the “Simply Delicious” version as a bonus for those who do the following:


Poll

Contact Form

If you would like to get the ‘Simply Delicious’ Baked Salmon recipe please send the following information: