Seafood

Broccoli Sicilian Style

January 28, 2013

Broccoli Sicilian Style

I love broccoli and I love this unique Sicilian broccoli dish.  Shake up your broccoli and give it a try.  Don’t let the anchovy fillets discourage you.  Don’t be shy!

INGREDIENTS

1 Small Bunch Broccoli

5 Tablespoons Olive Oil

1 Large Sliced Onion

10 Diced Pitted Black Olives

4 Anchovy Fillets (Cut Into Pieces)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Pound Diced Provolone Cheese

1 Cup Dry Red Wine

Clean the broccoli and cut into very thin slices.  Pour 1 tablespoon of the olive oil into a large sauté pan.  Place half of the onion slices into the pan, half of the olives and half of the anchovies.  Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil.  Repeat the procedure until all of the ingredients are used.  Pour the remaining olive oil over the top and then add the wine.  Cover the pan and cook over a low heat for 30 minutes.  You will want the broccoli to be tender.  Remove from the heat and serve hot.  Serves 4

Salmon & Asparagus Chowder

January 18, 2013

Salmon & Asparagus Chowder

Chowder is centuries old and was considered to be poor man’s food.  Fish chowders were the forerunner of clam chowders.  Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders.  I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.

INGREDIENTS

1 Pound Fresh Skinless Salmon Fillets

3 1/2 Cups Vegetable Stock

1 Cup Chopped Onions

3 Medium Red Potatoes

2 Tablespoons Chopped Fresh Dill

1 Teaspoon Shredded Lemon Peel

2 1/2 Cups Whole Milk or Half & Half

2 Tablespoons Cornstarch

2 Cups Diced Asparagus

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse the salmon and pat dry with paper towels.  You will now need to poach the salmon.  In a large skillet bring 1 1/2 cups of water to a boil.  Add the salmon and return to a boil.  Turn the heat down to a simmer and cover with a lid.  Cook 8 minutes and then remove the salmon from the skillet.  Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside.  In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper.  Bring to a boil and then turn the heat down to a simmer.  Cover with a lid and let simmer for 20 minutes.  Stir occasionally.  In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch.  Cover the jar and shake like crazy.  Add the milk to the soup.  Stir in the asparagus and cook until the mixture is slightly thickened and bubbly.  Cook and stir for 3 minutes more.  Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through.  Transfer to soup bowls and serve hot.  Serves 6

Calamari Pasta

December 24, 2012

Calamari Pasta

Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style.  Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.

INGREDIENTS

1 Pound Penne Pasta

6 Tablespoons Olive Oil

9 Minced Garlic Cloves

1 1/2 Teaspoons Red Pepper Flakes

6 Diced Plum Tomatoes

2 Pounds Calamari (Squid)

Juice of One Lemon

1 Cup Chopped Fresh Parsley

1/4 Cup Grated Parmesan Cheese

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Clean and slice the calamari tentacles and tubes into rings.  Set aside.  Bring a large pot of salted water to a boil.  Add the pasta and cook until just tender.  Drain the pasta.  Do not rinse the pasta.  In a large size skillet heat the olive oil over a medium high heat.  Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes.  Cook for 2 minutes.  Stir occasionally.  Add the calamari and cook for 3 minutes.  Stir in the lemon juice and cook for another 4 minutes.  Add the parsley.  Add the drained pasta to the skillet and toss until heated through.  Transfer to a serving bowl and sprinkle with Parmesan cheese.  Serve immediately.  Serves 8

Littleneck Clams With Pancetta

December 18, 2012

Littleneck Clams With Pancetta

The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood.  Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one. 

INGREDIENTS

4 Slices Day Old Country Bread

3 Ounces Diced Pancetta

4 Tablespoons Olive Oil

4 Chopped Garlic Cloves

1/4 Cup Chopped Fresh Oregano

26 Littleneck Clams

Reserved Clam Juice

Lemon Wedges

Preheat your oven to 475º F.   Place large pieces of torn bread into a food processor or blender.  Pulse until you have fine crumbs and then set aside.  Place a large skillet over a medium heat.  Add the diced pancetta and 2 tablespoons of olive oil.  Cook for 5 minutes until lightly browned.  Stir frequently.  Add the garlic and cook for 1 more minute.  Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice.  Remove from the heat.  On a large baking sheet place each shucked and on the half shell clam.  Top each clam with the bread crumb mixture and press down lightly.  Drizzle with the remaining olive oil and place in the oven for 12 minutes.  You will want the clams to be browned and crisped on top.  Serve with the lemon wedges.  Serve 4

 

Steamed Mussels With Indian Spices

December 15, 2012

Steamed Mussels With Indian Spices

Are you thinking about what to serve for Christmas Eve dinner?  It’s traditional to eat some kind of seafood dish.  I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later.  If you are a fan of mussels here is a nice dish to serve your friends and family.  Did I mention that it is ridiculously easy to make?

INGREDIENTS

2 Chopped Onions

4 Tablespoons Chopped Fresh Ginger

4 Tablespoons Olive Oil

1 1/2 Teaspoons Curry Powder

1/2 Teaspoon Crushed Red Pepper Flakes

30 Ounces Diced Tomatoes With Juice

1 Cup Water

1 Teaspoon Garam Masala

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

2 Cups Frozen Baby Peas

1/2 Cup Chopped Fresh Cilantro

3 Pounds Mussels

This is a quick one pot dish so make sure that you have all of your ingredients out.  You can buy garam masala at most supermarkets or find the Indian spice mix online.  Rinse and debeard the mussels. Set aside.  Chop the onions and fresh ginger.  In a large heavy pot add the olive oil and heat over a medium high heat.  Add the onions and cook for 4 minutes.  Add the ginger, curry powder and red pepper flakes and cook for 2 minutes.  Add the diced tomatoes with their juice and the water.  Give a good stir.  Add the garam masala, salt and pepper and bring to a boil.  Add the mussels and the baby peas to the pot.  Cover the pot and cook for 8 minutes.  Remove from the heat and transfer to a large serving bowl.  Throw away any of the mussels that didn’t open.  Garnish the mussel dish with the chopped cilantro and serve immediately.  Serves 4

Stuffed Baked Salmon

December 10, 2012

Stuffed Baked Salmon

Salmon is such a wonderful fish that it’s nice to cook as often as you can.  The addition of soy sauce and fresh ginger work very well with this salmon recipe.

 

INGREDIENTS

1 Whole 5 Pound Salmon

3/4 Cup Soy Sauce

20 Crushed Saltine Crackers

1/4 Cup Bread Crumbs

1/2 Cup Butter

10 Chopped Green Onions

2 Chopped Shallots

1/4 Cup Chopped Parsley

1 Teaspoon Tarragon

3 Lemons

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Large Celery Stalks

4 Large Carrots

1 Sliced Onion

2 Slivered Pieces Fresh Ginger

1/4 Cup Olive Oil

1 Cup Dry White Wine

 

Preheat your oven to 450º F.  Wash and dry the salmon.  Generously cover the salmon with the soy sauce inside and out.  In a medium size bowl combine the crushed crackers and bread crumbs.  Set aside.  In a medium size sauté pan melt the butter and sauté the green onions, shallots, garlic, parsley and tarragon for 7 minutes.  Remove from the heat and add to the cracker mixture and combine well.  Squeeze the lemon juice from the lemons into the cracker mixture.  Add the salt and pepper as well.  Don’t throw away the squeezed lemon halves.  Place the whole celery stalks and carrots on the bottom of the baking pan.  Place the onion slices on the bottom as well.  Put the salmon on top of the carrots, celery and onion slices.  Stuff the salmon with the cracker mixture.  Put the ginger slivers inside of the salmon as well as on top and scattered around.  Drizzle the olive oil over the top of the salmon and place the used lemon halves around the salmon.  Pour the white wine into the bottom of the pan and place in the oven for 45 minutes.  If you need to add more white wine half way through baking then go ahead and add more.  You will want the salmon to be golden brown.  Serves 4

Tuna Steaks Over Spinach

December 2, 2012

Tuna Steaks Over Spinach

 

At least once a week I try to eat fish. Serving tuna steaks over a bed of sautéed spinach makes the dish look good and tastes even better. 

INGREDIENTS

1 Pound Tuna Steaks

4 Cups Washed Spinach

1 Sliced Leek

6 Chopped Garlic Cloves

1/4 Cup Olive Oil

2 Chopped Shallots

1/4 Cup Malt Vinegar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

You will need two pans for making this dish. You will need a large sauté pan and a grill pan.  In a large sauté pan add half of the olive oil and turn the heat to medium.  Heat the oil for a minute and then add the chopped garlic, shallots and leeks.  Cook and stir for 2 minutes.  Add the washed spinach and sauté for 4 to 5 minutes over a medium heat.  Stir constantly.  Add the malt vinegar and continues to cook and stir for another minute.  The spinach will shrink up significantly.  Remove from the pan and transfer to a serving platter.  Place the grill pan over a medium high heat and add the remaining olive oil.  Place the washed and dried tuna steaks on the heated grill pan and cook on each side for 4 to 5 minutes per side.  A bit less or more depending on how rare you like your tuna.  Remove from the grill pan and transfer to the serving plate with the spinach.  Place on top of the bed of spinach and serve.  Finish with salt and pepper. Serve warm.  Serves 2

Martha Washington’s Crab Soup

November 1, 2012

Martha Washington’s Crab Soup

Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests.  This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.

INGREDIENTS

1 Cup Crab Meat

1 Tablespoon Butter

1 1/2 Tablespoons Unbleached Flour

3 Mashed Hard Boiled Eggs

Grated Zest of 1 Lemon

4 Cups Milk

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Pepper

1/2 Cup Heavy Cream

1/2 Cup Sherry

Dash Worcestershire

In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper.  Boil on low heat and pour the milk in slowly.  Add the crabmeat to the milk mixture and gently cook for 5 minutes.  Add the cream and remove from the heat before it reaches a full boil.  Add the sherry and Worcestershire.  Transfer to bowls and serve immediately.  Serves 4

Baked Scallops

October 15, 2012

Baked Scallops

INGREDIENTS

4 Tablespoons Butter

2 Minced Garlic Cloves

3 Tablespoons White Wine

1/4 Cup Cracker Crumbs

1 1/2 Pounds Scallops

Preheat your oven to 450° F. In a small size saucepan melt the butter and add the minced garlic.  Cook for 1 minute.  In a shallow glass or ceramic baking dish place the scallops.  Make sure you pat them dry with a paper towel.  Pour the melted butter and garlic mixture over the top of the scallops.  Sprinkle with the white wine and then top with the cracker crumbs.  Place in the oven for 8 minutes until the scallops are firm and opaque in color.  You don’t want to overcook them however.  Remove from the oven and let cool for a minute before serving.  Serves 4

 

Dijon & Dill Halibut

October 2, 2012

Dijon & Dill Halibut

Fish is one of the easiest things to make plus we are supposed to eat more of it.  Try my Dijon & Dill Halibut for dinner tonight.

INGREDIENTS

1 Pound Halibut Fillets

2 Tablespoons Mayonnaise

2 Tablespoon Dijon Mustard

3 Teaspoons Fresh Dill or Dried Dill

Preheat your oven to 350° F.  Oil, with olive oil, a 2 1/2 quart glass baking dish.  In a small size bowl, mix the mayonnaise, mustard and dill.  Place the halibut fillets in the oiled baking dish and pour the mustard mixture over the halibut.  Bake, covered, for 20 minutes.  Remove from the oven and transfer to a serving platter.  Serve hot.  Serves 2

**If you don't want to use mayonnaise then feel free to use sour cream instead.

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