Spicy Broiled Scallops →

This spicy butter sauce works equally well with scallops under your broiler,  or freshly shucked oysters done on your grill. For oysters, place a teaspoon of the mixed butter on each oyster; set each oyster on a piece of crumpled tin foil on the grill to keep the shell from tipping out all the delicious buttery juice. Quick, easy, elegant, and simply delicious! Enjoy!

Broiled Scallops
Yield: Serves 4 as a starter

 INGREDIENTS
·  4 ounces sweet butter
·  1 tablespoon hot sauce of your choice (this produces a mild spiciness)
·  ½ teaspoon Old Bay Seasoning
·  1 very small garlic clove or ½ a medium clove finely minced or grated
·  Zest of ½ lemon grated, plus a few drops of lemon juice
·  1 small anchovy fillet rinsed and patted dry
·  8 large sea scallops, hinge muscle removed (preferably fresh or dry chilled)
·  3 tablespoons of dry white wine
·  ¼ cup Panko breadcrumbs

PREPARATION
1.  Melt the butter; add hot sauce, Old Bay, garlic, lemon zest, juice, and anchovy. Mix and mash well until the anchovy has dissolved. Scrape the mixture into a small bowl and set aside in the fridge until the butter has solidified.
2. Pat the scallops dry with a paper towel and give them a light sprinkle of salt.
3. Preheat your broiler with the grate 6 inches from the flame.
4. Grease the bottom of an ovenproof skillet or small heat-proof casserole with a small amount of the prepared butter. Assemble the scallops in the skillet/casserole and place dabs of the butter around them and a dab on top of each. Add the wine and sprinkle the scallops with Panko; place under the broiler for 6 minutes or until the Panko turns golden brown. Note: monitor closely so the Panko does not burn.
5. Use tongs to transfer hot scallops to small plates or 3-inch scallop shells. Pour any sauce around each scallop. Sprinkle with finely chopped parsley and serve while hot with lemon wedges on the side.

Wine pairing: depending on how spicy your sauce is, for mildly spicy an Albariño, Chablis, Vermentino, Sauvignon Blanc; for spicier sauce, try a Viognier, White Rhone, or a dry Riesling.

Asian Scallops with Green Sauce →

Anywhere fresh herbs are grown you will find some version of Green Sauce. The list includes Italian and Spanish salsa verde, Chimichurri from Argentina, Moroccan Charmoula, and minty green sauce from Great Britain just to name a few. This Asian-inspired dish uses large sea scallops (or any flaky white fish) marinated in sesame oil, fish sauce, and honey; pan-seared or grilled, finished with a slightly sweet, tart, spicy green sauce made with rice vinegar, honey, red chile, garlic, and cilantro (fresh coriander). You’ll be amazed at how fast you can have this easy, elegant dish on your dinner table. The scallops double as a delicious starter, or a light main course served with rice and veggies. Once you try it with scallops, I strongly urge you to use this sauce on your favorite white fish. You won’t be disappointed! Enjoy!

INGREDIENTS
Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish)

For the marinade:

• 4 teaspoons sesame oil

• 4 teaspoons fish sauce

• 1 teaspoon honey

For the Green Sauce:

• 8 tablespoons rice vinegar

• 1 tablespoon honey

• ½ teaspoon salt

• 4 cloves of garlic grated or finely minced

• 1 ½ -2 teaspoons fresh red chile pepper finely minced

• 6 tablespoons fresh cilantro leaves and tender stems, chopped

PREPARATION

1. Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce.

2. Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes.

3. Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture.

4. On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot.

5. Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops.

6. Serve the scallops with the green sauce spooned over.

This dish pairs nicely with white or brown rice and sauteed vegetables of your choice.

Wine pairing: white wines work well with this dish. Consider a Viognier, Dry Riesling, Albariño, Vermentino, Vernaccia, or White Bordeaux.

Chile Lime Shrimp →

Chile Lime Shrimp… This dish is inspired by traditional Peruvian Chile Lime Shrimp. Less well known in the U.S. than Mexican and Caribbean cuisines, but with its own sophisticated gastronomy and more than its share of world-class chefs, Peruvian cuisine (comida criolla) is a rich mixture of indigenous Andean, African, Asian, and Spanish/European culinary traditions that reflect the history and diverse ethnic composition of the Peruvian population. Serve this dish with a refreshing, colorful Mango Avocado Salad for a light meal that will engage all five taste senses. Alternatively, gift your guests a taste of Peru and serve a plate of these shrimp with lime wedges as hors-d’oeuvres. I hope this simple sample of comida criolla entices you to explore Peruvian cuisine the way it has me. Buen provecho!

Chile Lime Shrimp
Serves 4

Ingredients

• 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp)

• ½ cup lime juice

• Zest of 1 lime finely grated

• ¼ cup plus 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon chile powder

• ½ teaspoon ground cumin

• 2 Makrut lime leaves, center spine removed, very thinly sliced (optional)

• 4 teaspoons soy sauce

• 2 teaspoons finely minced or grated ginger root

• ½ teaspoon paprika

• ¼ cup freshly chopped cilantro

• kick it up a notch with a few drops of your favorite hot sauce

Preparation

1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes.

2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges.

Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish.

Anise Scented Scallops with Pea Purée and Tomato Relish →

Tender, anise scented sautéed sea scallops, floating in a sauce of creamy, herbaceous green pea purée. Quick, simple, and elegant as a starter for a special meal, or for a quick and easy mid-week dinner served with noodles, potatoes, or rice and a side salad. Enjoy!

Photo: c. foodblogchef 2021

Anise Scented Scallops with Pea Purée
Serves 4 as an appetizer or 2 main courses

Ingredients:

• 12 sea scallops (preferably fresh or “dry” frozen, not chemically treated)

• 2 cups frozen green peas

• 1 shallot chopped

• 2 cloves of garlic chopped

• ¼ cup mixed of chopped tarragon and parsley (or just fresh chervil)

• zest from ½ lemon finely grated

• 1 cup of clam juice, chicken, or vegetable stock

• ¼ cup white wine

• 1 tablespoon Anisette, Pernod, Pastis, Absinthe, or other anise-flavored liquor.

• 1-2 tablespoons butter

• ¼ teaspoon white pepper

• salt to taste

• tomato relish for garnish (optional)

• hot sauce (optional) 

Preparation:
Make the pea purée:

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

3. Add the peas, lemon zest, and white pepper and boil for a minute and remove from heat

4. Strain the peas reserving the liquid.

5. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

6. Taste and adjust the salt to taste. 

Sear the scallops:

1. Heat a skillet over medium-high heat until very hot. Add a tablespoon of butter and swirl until melted. (I also do this outdoors over my gas grill.)

2.  Add the scallops flat side down. Do not crowd and don’t move them for two minutes. Turn over for another 2 minutes and remove from the skillet and set aside.

3. Add the liquor to the still-hot skillet and swirl around for a few seconds. Drizzle over the scallops. 

Assemble the plates:

1. Divide the pea purée equally on your plates and top with the scallops.

2. Garnish each scallop with a teaspoon of chopped fresh tomato relish dressed with a bit of white Balsamic vinegar, minced jalapeño, olive oil, salt, and freshly ground black pepper. (optional)

3. Kick it up a notch: sprinkle a few drops of hot sauce of your choice over the pea purée. (optional)

Wine pairing: dry white wines like Chablis, Albariño, Vermentino, or a soft Sauvignon Blanc. 

Lobster with Fried Gnocchi, Tomatoes, and Pea Purée →

The dining ritual of eating a lobster roll while in Maine or on Cape Cod is deeply ingrained in the tourist industry of New England. When vacationing on the coast of New England, you don’t have to pay $30. for a lobster roll you can make at home by toasting a hot dog roll and adding a couple of spoonfuls of fresh lobster meat tossed with a quick tarragon aioli. Easy peasy! Having spent much of my childhood growing up on the New England coast, when I go to a restaurant, I prefer to order a dish that I don’t usually make at home. This recipe was inspired by a dish I had at Mac’s Shack seafood restaurant in Wellfleet on Cape Cod. I was so impressed with the original dish, I had to recreate my version of it at home. I hope you like it!

Lobster with Fried Gnocchi and Pea Purée
Serves 2
Ingredients:

• 2 lobster tails

• 6-8 boiled gnocchi per person (homemade or from the market)

• 1 cup of frozen peas

• 1 smallish shallot chopped

• 1-2 cloves of garlic chopped

• pinch of red pepper flakes (optional)

• zest from half a lemon (optional)

• 1 cup bottled clam juice, fish stock, or chicken stock

• ¼ cup dry white wine

• 1 heaping tablespoon of chopped fresh tarragon

• 1 heaping tablespoon of fresh flat-leaf parsley

• 2 tablespoon olive oil

• 1 tablespoon butter

• 4 cherry tomatoes

• pinch of white pepper and salt to taste

• pea sprouts for garnish (optional)

Preparation:
Make the Pea Purée:

Photo; c. foodblogchef 2021

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the red pepper flakes and stir for a few seconds.

3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

4. Add the peas and white pepper and boil for a minute and remove from heat

5. Strain the peas reserving the liquid.

6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

7. Taste and adjust the salt to taste.

Sauté the lobster and tomatoes:

Photo: c. foodblogchef

1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam.

2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside.

3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside.

Boil and fry the gnocchi:

1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well-salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water.

2. To the same skillet, you cooked the lobster in, over medium-high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides.

Plate the dish:

Photo: c. foodblogchef 2021

1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts.

Wine pairing: dry white wines like Chablis, Chardonnay, Albariño, Vermentino.

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) →

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) is inspired by one of my favorite Spanish tapas. Serve as an hors d’oeuvre or first course for a larger meal, or pair with sauteed bitter greens or baby spinach and pine nuts as a delicious light meal you can have on the table in less than a half-hour. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and calamari with sauteed greens on the side for a more substantial meal. Don’t forget the crusty bread to dip in the rich spicy sauce. Vamos a tapear! y Buen provecho! 

Iberian Garlic Shrimp and Squid
Serves 4

Ingredients:

• 3 tablespoons of Spanish extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• 16 large shrimp (21-25 count), peeled.

• 1/3 pound of squid; tubes cut into ½ inch rounds

• 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)

• 1 tablespoon dry sherry or white wine

• 2 teaspoons fresh lemon juice

• 1 teaspoon chopped parsley

• Salt to taste

Directions:

1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.

Portuguese Mussels with Linguiça and Fried Potatoes →

Here’s a riff on one of my favorite dishes, the classic Portuguese dish “Porco Alentejana”. I first tasted this dish with pork, clams, and fried potatoes over 40 years ago at the “12345 Club” the Cabana Carioca at 123 West 45th St. in Manhattan. Since then I try it every time I eat at a Brazilian or Portuguese restaurant. The secret to the dish is the complex traditional Portuguese red pepper paste condiment that provides a distinctive flavor to the broth. For this recipe, I substitute sustainably farmed mussels for small hard-shelled clams and smokey fried Portuguese linguiça for the pork shoulder. Super flavorful and satisfying, the briny-plump-tender mussels, crisp-smokey sausage, and roasted slices of potato provide you with a dish from culinary heaven. If you want to lower the carbs omit the potatoes, but don’t forget the crusty bread to dip in the sumptuous broth! Bom proveito!

Portuguese Mussels with Linguiça and Fried Potatoes
Serves 4

Ingredients:

• 2 pounds of fresh mussels washed and picked over discarding any that are open and don’t close when tapped.

• ½ pound linguiça thinly sliced

• ¼ cup red pepper paste

• 1 ¾ cups dry white wine

• 4 tablespoons olive oil, plus more if needed

• 2 medium yellow onions, coarsely chopped

• 3 cloves garlic, minced

• 2 bay leaves

• 2 pounds Yukon gold potatoes, peeled and sliced about 1/4” thick or cut into 1-inch cubes
  (See *Note)

• Kosher salt and freshly ground black pepper

• ¼ cup chopped fresh cilantro leaves

Preparation:
Preheat the oven to 425 F.

1. In a large bowl, toss the potato slices/cubes with 2 tablespoons oil, season lightly with salt and plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until fork tender and golden brown about 30-40 minutes.

2. In a large pot over medium-high heat, warm 2 tablespoons olive oil. Fry the linguiça until it is brown and crispy.

3. Lower the heat to medium, add the onion and cook stirring until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.

4. Add the red pepper paste and stir for a couple of minutes before adding the wine and bay leaves. Bring to a boil and simmer for a couple of minutes, cover and remove from the heat until the potatoes are out of the oven.

5. Once the potatoes are done, raise the heat under the pot to high, bring to a boil and stir in the mussels. Cover and cook until they begin to open (2-3 minutes) stirring occasionally and picking out the mussels as they fully open. (Note: cooking mussels this way ensures perfectly cooked large, plump, tender mussels that are not overcooked, shriveled, and tiny.) Discard any mussels that don’t open.

6. To serve, line the bottom of the serving bowls with the potato slices or cubes, top with the linguiça, mussels, and broth, and sprinkle with the cilantro. (See *Note)

7. Serve with crusty bread for dipping. Have a large bowl ready for the shells.

   *Note: if you want to lower the carbs in this dish omit the potatoes.

Adapted from: https://leitesculinaria.com/7675/recipes-portuguese-pork-with-clams.html

Wine pairing: the traditional wine to serve with this meal is “vinho verde” a light, crisp white wine from Portugal. Other options would be Chablis, Sauvignon Blanc, Vermentino, Albariño, or Verdejo. You could also try a Rosé or light Beaujolais. Avoid wines that have heavy tannins.

Aioli Shrimp Salad with Tarragon →

This recipe makes for a delicious light meal and engages all 5 Tastes. I love the subtle anise flavor note of tarragon or chervil mixed with shrimp, crab, or lobster. Aioli and tarragon take this shrimp salad to a different level from ordinary shrimp salad. The aioli recipe from Epicurious.com is delicious and highly recommended, but if you don’t have the inclination to make the aioli from scratch, substitute the “quick aioli” recipe below and save yourself some time and effort. Lobster or crab are great substitutes for the shrimp. Experiment and make this special seafood salad your own!

Aioli Shrimp Salad with Tarragon
Serves 2-3

Ingredients

• Kosher salt

• 8 ounces shrimp (either salad shrimp or 21-25 count shrimp chopped)

• ½ cup Aioli recipe (see *Note)

• 2 tablespoons celery

• 1 ½ tablespoons red onion

• 1 teaspoon dried tarragon (1 tablespoon fresh)

• ½ teaspoon Old Bay spice

• 2 tablespoons celery

• 3 teaspoons minced gherkins or sweet relish

• Optional: kick-it-up-a-notch with a garnish of minced red Serrano pepper.

Preparation:

1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt (optional: throw in a bay leaf, a few black peppercorns and a few red pepper flakes)

2. When the water comes to a boil, add the shrimp and poach for 2–3 minutes. Drain and transfer shrimp to a medium bowl of ice water to cool.

3. Whisk aioli, celery, tarragon, red onion, Old Bay spice, and gherkins (or sweet relish) in a medium bowl to blend; season to taste with salt and pepper.

4. Chop the shrimp into small pieces (about 1/3-inch) and add to the bowl with the aioli mixture. Stir to coat. (The shrimp salad can be made 1 day ahead, covered and chilled in the fridge.

Serve the shrimp salad on a bed of lettuce or a toasted roll or slice of good bread.

Wine Pair: Chablis, Sauvignon blanc, Vermentino, Albariño

*Note: If you don’t want to make your own aioli, you can easily make a “quick aioli” which tastes surprisingly like made from scratch aioli.

Quick Aioli

• 1/2 cup mayonnaise

• 1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tbs. olive oil

• 1/2 teaspoon Dijon mustard (optional)

• 3-4 teaspoon fresh lemon juice (to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

Combine the ingredients and mix well.

https://www.bonappetit.com/story/what-is-aioli
https://www.epicurious.com/recipes/food/views/aioli-107026

Garlic Shrimp with Sauteed Greens →

Garlic Shrimp (Gambas al Ajo) is one of my favorite Spanish tapas. Paired with sauteed bitter greens or baby spinach and pine nuts, it's a delicious light meal you can have on the table in less than a half-hour. Place a couple of shrimp on a small mound of greens and serve as the first course to a larger meal. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and the sauteed greens on the side for a more substantial meal. As an appetizer, the shrimp can be served warm or at room temperature. Don’t forget the crusty bread to dip in the rich spicy sauce. Buen provecho! 

Serves 4 as a light meal or 6-8 appetizers
Ingredients:

• 1/3 cup olive oil

• 4 cloves garlic, cut into thin slices

• 1 bay leaf

• 1/4 teaspoon dried red pepper flakes

• 1 pound large shrimp, shelled

• 1 1/4 teaspoons salt

• 1/4 teaspoon fresh-ground black pepper

• 3 tablespoons dry sherry

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh parsley

Preparation:

1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally until the shrimp are just done, 4 to 5 minutes.

3. Stir in the sherry, lemon juice, and parsley.

FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.

Wine pair: sauvignon blanc, rosé, Vermentino, or an albariño would work nicely.

Adapted from: https://www.foodandwine.com/recipes/shrimp-in-garlic-sauce

Barbecue Scallops Wrapped in Prosciutto →

This recipe for Barbecue Scallops Wrapped in Prosciutto complements Gingery Grilled Vegetables perfectly and will wow your family and friends. The bourbon-barbecue sauce adapted from a recipe by Steven Raichlen at Epicurious.com is the best barbecue sauce I have tasted.

Serves 4
Ingredients:

• 16 large scallops (preferably air-chilled)

• 4 bamboo skewers-soaked in water for at least a half-hour

• 8 slices of prosciutto cut in half lengthwise

• Barbecue sauce (the sauce recipe below is highly recommended, but you can sub bottled sauce)

Preparation:

1. Rinse and dry the scallops and remove the tough whitish muscle on the side of the scallops.

2. Wrap a piece of prosciutto around each scallop and secure the prosciutto by threading the scallop through the prosciutto onto a skewer. Thread 4 scallops with prosciutto onto each skewer.

3. Brush the skewered scallops and prosciutto with barbecue sauce.

4. Heat your grill to medium-high heat

5. Once the grill is to temperature, oil the grill grates so the scallops don’t stick to the grates.

6. Grill the scallops for 2 minutes per side turning once. (total 4 minutes)

7. Brush the scallops once more with sauce before serving.

The Best Barbecue Sauce

• 1/2 cup ketchup

• 1/4 cup Bourbon

• 1/6 cup apple cider vinegar

• 1/2 cup molasses

• 1/2 cup brown sugar

• 1 tablespoon yellow or brown mustard

• 1/2 shallot or 2 teaspoons onion powder

• 2 cloves garlic minced or 1/2 teaspoon granulated garlic powder

• 1/4 teaspoon red pepper flakes

• 1/8 teaspoon cayenne

• 1/4 teaspoon chipotle (or ancho) chili powder (or more to taste)

• 1 tablespoon Worcestershire sauce

• 1 Bay leaf

Preparation:

1. Saute the shallot and garlic.

2. Combine all ingredients in a saucepan over low heat, stirring occasionally, and simmer for 20 minutes. When finished the sauce should be a bit thin, but not watery. Allow to cool. Remove the Bay leaf.

3. Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day.

*Note: the recipe as written yields a mild to medium-hot barbecue sauce. If you want to”kick-it-up-a-notch” increase the cayenne to ¼ teaspoon and the chili powder to ½ teaspoon, or more to taste.

Wine pair: as written the recipe would pair well with a light wine like a fruit-forward Sauvignon Blanc or Dry Riesling, or fruit-forward Rose. If you prefer your sauce spicy-hot, you might want to try a Riesling or Gewürztraminer.

Adapted from: https://www.epicurious.com/recipes/food/views/Bourbon-and-Brown-Sugar-Barbecue-Sauce-359849?print=true @steven raichlen

Shrimp Egg Foo Yung →

Egg Foo Yung is a Chinese omelet with a savory umami-laden sauce. I have had this recipe for years and adapted it so many times I can’t find the original version. For the Foo Yung purist, it is not completely authentic because it has evolved over time to suit my tastes. The beauty of the concept of an omelet transcends culture, whether a French omelet, a Spanish frittata, or Chinese Foo Yung, the vehicle is beaten egg with your choice of whatever leftovers you have in the fridge along with herbs or other flavors that you like and have on hand. Experiment with omelets, French, Spanish, Chinese, you won’t regret it. They’re easy to make, a satisfying way to use leftovers, and healthy to eat.

Makes 8 omelets
Ingredients:

For the Sauce:

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon dry sherry

• 1 tablespoon cornstarch

• 2 cloves garlic, thinly sliced

• 1 1⁄2" pieces ginger, peeled and thinly sliced

• 1 teaspoon sugar

For the Egg Foo Yung:

• 1 ½ cups of small shrimp, or chopped larger ones (See *Note)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper

• 1 1⁄2 teaspoon rice wine vinegar

• 1 teaspoon dry sherry

• 1/2 teaspoon sesame oil

• 2 teaspoons grated ginger

• ¼ cup canola oil for frying

• 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)

• 1⁄2 cup bean sprouts coarsely chopped

• 1 tablespoon chopped cilantro (optional)

• 1⁄3 cup sliced scallions, plus more sliced green parts for garnish

• 6 eggs, beaten

Instructions:

Make the sauce:

1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

Make the Foo Yung:

1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.

2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.

3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)

4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once until omelets are puffed and brown, 1 1⁄2-2 minutes.

5. Using a slotted spoon, transfer omelets to paper towels.

6. Serve drizzled with reserved sauce; garnish with sliced scallions.

*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.
Another recipe version: https://tasteasianfood.com/egg-foo-young/

Scallops with Apple-Brandy Cream Sauce and Spinach →

Impress your family and friends with this recipe from Epicurious 2005. It is one of my all-time favorite scallop recipes and is super easy to prepare. The sweet and savory Calvados apple-brandy cream sauce complements the tender sweet scallops and provides a counterpoint to the slightly bitter spinach.

Makes 4 main servings or 6 starter servings
Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 large shallot, minced

• 1/3 cup Calvados (Apple Brandy)

• 1 cup heavy whipping cream

• 12 large sea scallops, patted dry (if possible buy “dry scallops”)

• 1/2 tablespoon vegetable oil

• 1/2 cup fresh unfiltered apple juice

• 1 teaspoon chopped fresh thyme

• 1 large garlic clove, minced

• 1 9-ounce bag spinach leaves

• pinch of red pepper flakes (optional)

• pinch of nutmeg (optional)

• 2 teaspoons of grated lemon zest (optional)

Preparation:

Make the Sauce:

1. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (be careful the apple-brandy may ignite); boil 30 seconds. Add cream and a pinch of nutmeg; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Sear the Scallops:

1. Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. The pan should be very hot; don’t over-crowd the scallops (about 6 scallops).

2. Cook until brown, about 2 minutes per side. Transfer to a rimmed baking sheet; tent and place in the oven to keep warm. Repeat with the remaining scallops.

3. Add apple juice and thyme to a hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to a boil.

4. Pour any collected juices from the baking sheet with scallops on it into the sauce in the skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; remove from heat.

Saute the Spinach:

1. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add a pinch of red pepper flakes; add spinach and lemon zest; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in the center of plates, dividing equally.

2. Arrange 2 or 3 scallops atop the spinach on each plate. Spoon sauce over scallops and serve immediately.

Serve with white rice or Sukoyaka 8 Grain Mix.

Wine pairing: the classic wine choice for scallops and a cream sauce is Chardonnay, White Burgundy, or Chablis. A softer Sauvignon Blanc from the French Loire Valley also works. Avoid overly acidic or minerally wines.

https://www.epicurious.com/recipes/food/views/seared-scallops-on-spinach-with-apple-brandy-cream-sauce-233377

Shellfish in Cajun/Creole Cream Sauce →

Among the hundreds of foods available at New Orleans Jazz Fest, one of the perennial favorites is Crawfish Monica. The original Crawfish Monica recipe developed by Chef Pierre Hilzim was named after his wife Monica Davidson and is a closely guarded secret. Like many great recipes, there are many versions out there. This one posted by @ WWOZ 90.7 FM New Orleans is very good! Since it’s difficult to find crawfish up here in the north-country, I adapted the recipe to use shellfish that are more available outside of “crawfish country”. Laissez le bon temps rouler!

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 1 pound dry pasta; rotini is the traditional choice, but any pasta that will hold the delicious rich sauce will work.

• 2 tablespoons olive oil

• 4 tablespoons butter

• 1 pound of any combination of crawfish tails, langostinos, small shrimp, chopped lobster, or scallops

• 1/2 pint heavy cream

• 4 garlic cloves, chopped

• 1 bunch of scallions, separated into the white bottom and green top parts

• 1/4 cup flat-leaf parsley

• 2 tablespoons cajun/creole seasoning

• 1/4 cayenne pepper (more to taste)

• 1/2 teaspoon kosher salt

• a squeeze of fresh lemon juice (optional)

• 1/4 teaspoon ground nutmeg (optional)

Preparation:

1. In a cast-iron or other shallow pan melt the butter in the olive oil over medium heat.

2. Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture.

3. Add the nutmeg, cayenne, and creole seasoning. Saute for about a minute to allow the seasonings to bloom.

4. Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes.

5. Add the shellfish to the sauce and cook for 3-4 minutes more. (Optional: add a squeeze of fresh lemon juice and mix to incorporate.)

6. Meanwhile, cook the pasta according to the package instructions. Drain.

7. Add the sauce and shellfish to the pasta, along with the chopped parsley and green onion tops, mix well, and serve.

Wine pairing: recommended wines to try are Loire Valley Sauvignon Blanc, White Burgundy, Chardonnay, Viognier, White Rhone, or a dry Riesling.

Recipe adapted from: “Crawfish Monica” posted by WWOZ 90.7 FM New Orleans
Shared by William Seibert @ shelburnefallscork1
Kajun Kettle Foods: http://www.crawfishmonica.com

Mussels with Cod, Fennel, and Cherry Tomatoes →

This is a delicious, light and surprisingly easy dish to prepare. Colorful, briney, tangy, full of umami, serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.

Serves 4-6

Mussels with Cod, Fennel, and Cherry Tomatoes

Ingredients:

• 1+ lb. Cod (or other white fish like haddock, halibut, sable or bass)

• 1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.)

• 1 1/2 tablespoon olive oil

• 3-4 cloves garlic minced

• lemon zest from one lemon

• ½ teaspoon kosher salt

• ¼ teaspoon cracked pepper

• 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)

• ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)

• pinch salt and pepper

• lemon juice

• ¼ cup clam juice

• ¼ cup dry white wine

• 1 teaspoon olive oil

• 1 fennel bulb- very thinly sliced

• 1 ½ lbs cherry, grape or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme, and lemon zest and toss with the fish and set aside.

2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.

3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine and clam juice; top with the tomatoes and sprinkle with a generous 3 finger pinch of salt and pepper, 1 Tbs. fresh thyme, and the red pepper flakes.

4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.

5. Place the fish on top, nestling among the tomatoes; place mussels alongside of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.

6. Remove from oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

7. Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/

Seared Scallops with Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain is the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shellfish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Romesco Sauce

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

  (*Note: Romesco will keep for a few days in a tightly sealed glass container in the fridge.)

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt and pepper and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12 ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.

Seared Scallops:

Serves 4

1. Use 12 large sea scallops, preferably flash frozen, to avoid the bitter taste of chemically treated scallops.

2. Pat the scallops dry and salt and pepper them.

3. Heat a heavy frying pan like a cast iron skillet until it is very hot. (Your seasoned cast iron pan will begin to smoke.)

4. Add 1 tablespoon of olive oil, swirl the oil in the pan and add 6 scallops, cooking without moving the scallops for 2 minutes per side. Flip the scallops and cook for an additional 2 minutes. This should ensure a nice seared crust on the scallops without over-cooking them.

5. Remove the scallops to a platter and tent; repeat the process above with the remaining 6 scallops.

Prepare the plates:

Spoon 3-4 tablespoons of Romesco onto a small plate, top with 3 scallops on each plate.
Garnish with a few strands of green Japanese Salad for added color and texture. (optional)
Serve with a crusty bread to dip in the delicious sauce.

A Spanish Albariño or Verdejo, or a light Italian Vermentino, a soft Sauvignon Blanc, or even a slightly effervescent Portuguese Vinho Verde pair well with this dish. Salud!

Adapted from: https://cooking.nytimes.com/recipes/1016089-martha-rose-shulmans-romesco-sauce