Linguini Scampi Primavera

Asparagus screams SPRING!  So make a Spring Pasta, or Pasta Primavera, as the Italians say.
6 oz mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
8-10 shrimp, peeled and deveined
6 oz fresh linguini
1 bunch asparagus, trimmed and cut into 2-inch pieces, tips reserved
2 cloves garlic
2 plum tomatoes, diced
1/4 tsp crushed red pepper flakes

Bring 2 quarts of salted water to a boil in a pot. Meanwhile, sauté the mushrooms in a large skillet with the olive oil and butter until they release what water they will and begin to brown up a bit. Remove mushrooms to a bowl.

Add asparagus spears to the pan with a dash of olive oil. Cook for about 3-4 minutes, until they are only beginning to soften. Add the shrimp and cook about 1 more minute.

Meanwhile, add the linguini to the water and cook about 3 minutes. Reserve a cup of pasta cooking water and drain pasta.

While the pasta cooks, heat a small pan with a dash of olive oil to shimmering hot. Toss in the tomatoes and allow them to cook about 1-2 minutes.

Add the asparagus spears, the garlic and the red pepper flakes to the shrimp. Cook about 2-3 more minutes, until the asparagus spears are heated through.

Add the pasta to the skillet and toss with the shrimp mixture.

Add as much pasta cooking water as necessary to make a slight sauce. Gently fold in the heated tomatoes. Serve with lemon.

Serves 2.

Spring in the Mid-Atlantic

Spicy Shrimp and Cod Chowder

Cooking the shrimp separately with paprika and cayenne pepper is optional, but adds a layer of flavor to an otherwise quite mild dish.
1 leek, cleaned and diced
2 stalks celery, diced
1 carrot, finely diced
2 Tbsp better and 2 Tbsp canola oil
1/4 cup flour
1 tsp fresh (1/4 tsp dried) thyme
4 cups milk
2 small potatoes, diced 1/2-inch, about 1-1/2 to 2 cups
1 lb cod, cut into 1-inch pieces

1/2-lb shrimp, shelled
1 Tbsp olive oil
2 tsp Spanish pimenton, smoked paprika
1/4 tsp cayenne pepper

Sauté leek, celery and carrot in butter and oil in a soup pot. Cook the veggies for 10 minutes. Add the flour and thyme and cook the roux for about 3-4 minutes. Add the milk and bring to a boil. Add the potatoes and allow soup to simmer for about 10 minutes, until the potatoes are just becoming tender. Add the fish and heat on low until the cod is heated through. Salt and pepper to taste.

While the soup is warming, add the shrimp, oil, pimenton and cayenne to a small non-stick skillet over medium-high heat.  Cook only until the shrimp turns pink and is heated through.  Serve chowder in bowls, topped with a few shrimp.

Serves 4.

Cook's note: I used about 4-5 small assorted gold, redskin and purple potatoes.

Salmon Braised with Cabbage Broccoli and Leek

Salmon and veggies - it doesn't get more heart healthy than this.  And there is something so smooth and inviting about poached salmon and leeks that elevates this dish into the comfort zone.
1-1/2 lb skinless salmon fillet, cut into serving portions

2 leeks, trimmed, cut in half lengthwise and widthwise
2 Tbsp butter
4 cups green cabbage, cut coarsely into 1-inch pieces
2 cups broccoli flowerets
1/3 cup dry white wine
1 tsp asian fish sauce
1 lemon, cut in wedges
toasted sesame seeds, for garnish

Melt the butter in 2 tablespoons water in a large skillet. Place the leek slices, cut-side down into the liquid. Slowly sauté the leek, turning after about 5 minutes. Allow the water to evaporate and the leek to cook through slowly. The leek should be very tender to the tip of a knife, but must not let to burn - watch carefully, and add a dash more water if necessary.

When the leek is tender - after about 10-12 minutes - add the cabbage to the skillet.

Then nestle the salmon among the cabbage pieces. Top with broccoli flowerets. Add the wine and fish sauce and season to taste with salt and pepper.

Cover and poach the fish and veggies for about 10 minutes, until the fish is just cooked through, and the veggies are just crisp tender.


Serve with lemon wedges and garnish with sesame seeds if desired. Serves 4.

Lobster Scallops and Shrimp over Creamed Spinach and Gnocchi

The holidays are a time we splurge a bit for great food, and that includes scallops and lobster. Returning from an arduous semester at school, our daughter Stephanie helped me pull together this delicious number, with all our delicious shellfish food groups.
1/2 sweet onion, finely sliced
2 cloves garlic
1 Tbsp butter plus 1 Tbsp olive oil
1 lb baby spinach leaves
fresh grated nutmeg, about 1/4 tsp
1/3 cup fresh heavy cream

1/2 lb fresh gnocchi

1/2 lb large bay scallops, about 10-12, blotted dry
1 dozen shrimp, peeled and cut in half
1 lobster tail, meat removed and sliced 1/8-inch

1/4 cup sherry
1 Tbsp butter
2 green onions, sliced on the bias
1/4 tsp dried red chili flakes
1 lemon, cut into wedges, pits removed

Sauté onions in a large pot for about 3-4 minutes in the butter and olive oil. Add the garlic and cook another 2-3 minutes. Add the spinach and toss with tongs as it wilts and steam off as much water as possible. Use a spoon to remove any excess water after the spinach wilts, tilting the pan and pressing the spinach lightly. Season with the nutmeg and lightly with salt and pepper to taste. Add the cream and mix well. Cover and keep warm as you prepare the rest of the dish.

Bring 6 cups water to a boil in a medium pot. Salt generously. Cook gnocchi 3-4 minutes, until just tender throughout. Drain.

Meanwhile, sauté the scallops over HIGH heat in a dash of canola oil until browned on one side, about 2-3 minutes. A ceramic nonstick skillet is useful here to allow you to heat the pan to high, to get a nice browning going on. Do not stir or disturb the scallops as they brown. Once browned, flip the scallops once and cook another minute, just to cook through. Set scallops aside.

Add shrimp and lobster to the skillet with a dash more oil. Allow to cook through, just until shrimp turn pink, 1-2 minutes. Remove shrimp mixture to the scallops. Carefully add the sherry to the skillet and allow the alcohol to steam off for a minute or so. Before all the liquid has evaporated, add the butter and whisk to melt. Return the seafood to the sauce in the pan.

Toss the gnocchi with the creamed spinach. Plate the spinach mixture evenly on four plates. Top with the shellfish. Garnish with green onions and chili flakes. Serve with lemon wedges. Serves 4.

Asian Seafood Stew

A hearty stew with a coconut based broth, rich with the umami of mushrooms, shrimp and scallops.
10 oz fresh mushrooms, sliced
1 shallot, finely diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, thinly sliced
1 dozen small fingerling potatoes halved
1 can coconut milk
2 cups chicken or turkey broth
1 bottle clam juice
2 Tbsp asian fish sauce
3 cups collard greens (or other hearty green like kale)

1 lb haddock or other white fish, cut into bit-sized pieces
1/2 lb sea scallops
1/2 lb shrimp, peeled and de-veined
palmful cilantro, chopped
1 lime, cut into wedges

Sauté the mushrooms and shallot in a dash of olive oil in a medium pot. Cook until the mushrooms have released what water they will, and have browned up a bit - about 10 minutes. Add the garlic, ginger, red pepper and the potatoes to the pot and cook another 2-3 minutes.

Add the coconut milk, broth, clam juice, fish sauce and collard greens and bring to a gentle boil.

Reduce to a simmer and cook about 10 minutes, to soften the greens.

Add the fish, shellfish and cilantro and return to a gentle boil. 

Reduce heat and simmer 2-3 minutes. Serve stew in bowls garnished with cilantro and lime wedges.

Serves four.

Asian Fish Cakes

When I see a bread deal on grouper or haddock, sometimes I buy extra and freeze some to have on hand to make fish cakes.  I kick it up a notch with Thai flavors, serving on a bed rice noodle salad and greens.
1 bundle fine rice noodles (I used whole wheat)
3-4 dried shiitake mushrooms
1 carrot, peeled into ribbons
1 small red chili, sliced

Fish cake mix:
2 cloves garlic, peeled and halved
1/2 inch fresh ginger, peeled and quarterd
1 shallot, peeled and quartered

2 lb haddock, cubed
8 shrimp

1 Tbsp corn starch
palmful fresh cilantro leaves
1 tsp (or to taste) favorite hot sauce
2 Tbsp fish sauce
1 egg
1/4 cup panko crumbs

Noodle dressing:
2 Tbsp sweet Thai chili sauce
1 Tbsp seasoned rice vinegar
1 tsp sesame oil
1 Tbsp canola oil

5 oz baby arugula leaves or other favorite greens

Bring a small pot with 2 cups water to a boil. Add the dried mushrooms and the rice noodles. Remove from heat and allow to steep about 15 minutes, turning the mushrooms a few times.

If the mushrooms need more hydration time, remove the noodles with tongs and drain well. Allow noodles to cool while mushrooms finish hydrating. When soft, drain mushrooms, cool and slice.

Toss the garlic, ginger and shallot in a food processor and pulse to mince well. Add the haddock and shrimp and pulse a few times to begin to shred. Allow a few chunks to remain as you will pulse more.

Then add the corn starch, cilantro, hot and fish sauces, egg and panko crumbs.

Now pulse again to mix well, but do not puree. You want a coarse mixture with pea-sized pieces remaining.

Form into 6 patties and place on wax paper on a platter. Cool in refrigerator for 20 minutes.

While the cakes cool, whisk together the chili sauce, vinegar and oils in a medium bowl. Toss in the noodles, mushrooms and carrot threads. Toss to mix well.

Heat a dash of canola oil on a griddle or large skillet. Brown the fish cakes over medium heat about 4-5 minutes. When nicely browned, flip cakes and cook other side until nicely browned, about another 4-5 minutes.

Lay a bed of greens on each of four plates top with a serving of the noodle salad. Place a fish cake on top. Garnish with sliced red chili. Serve with lemons or limes.

Serves 4-6.

Sherried Pan Seared Salmon Tarragon over Spinach

This is fast for a weeknight meal and way less expensive than takeout or those fancy boxed meal kits through the mail.
1-1/2 lb salmon fillet (thick cut) cut into four portions
1 50-oz bad fresh baby spinach leaves
2 Tbsp butter plus 1 Tbsp olive oil
1 Tbsp dried tarragon leaves
1 clove garlic, minced
1 Tbsp oil preserved sun-dried tomatoes, minced
1/4 cup cream sherry
3 Tbsp butter plus 1 Tbsp olive oil

Season the salmon fillets with salt and pepper. 

Melt the butter and the olive oil in a non-stick skillet.

Here I used leftover herb butter, but plain butter is just fine. Sprinkle the eluted butter with the tarragon, garlic and sun-dried tomatoes.

In a separate pan, sauté the spinach leaves in a dash of oil until wilted and all their water released.

Once the butter has bubbled all the water off, lay salmon fillets quarters skin-side up in the skillet. Cook over medium-high heat for about 5 minutes until the salmon flesh browns up nicely.

Turn the fillets - skin-side down - and continue cooking about 3-5 more minutes, until medium rare, or however you like salmon. Remove to a plate and keep warm.

Add the sherry to the pan and bring to a boil. Divide spinach as a bed among four plates. Top each with a salmon fillet. Pour sauce evenly over each fillet.

Serves 4.

Cook's Note:  If you are cutting down on butter or olive oil, you can pour half of it out before you add the sherry.  But I'd reserve it for another use if you need it and can use it soon - its full of flavor.

Pan Fried Cajun Catfish with Remoulade Sauce

Cajun spice mixes are all over and I love them.  It seems like hot sauces - everyone got their passionate favorite.  You probably can't go wrong if you don't already have one - just try one, and make this great Cajun fish.

The remoulade is more than just tartar sauce - its got so much more rich flavor and texture, and is worth the extra prep, especially when done quickly in a small food processor.
2 catfish (or Tilapia) fillets
2 Tbsp canola oil plus 2 Tbsp butter
2 Tbsp favorite cajun seasoning mix (I used Emeril Legasse’s)

Remoulade sauce:
1 clove garlic
1 green onion
1 Tbsp capers, drained
1 stalk celery, coarsely chopped
1/4 cup Greek Yogurt
1 Tbsp good real mayonnaise
1 Tbsp pickle relish
1 tsp whole grain mustard
juice of 1/2 lime
dash favorite hot sauce, to taste

Make the remoulade sauce by placing the garlic, onion, capers and celery in a small food processor. process until finely minced. Add remaining ingredients and process until well blended.

Season with salt and pepper to taste. Chill sauce.

Season both sides of each fish fillet with a rubbing of the cajun spice mix. Melt the butter in the oil in a large skillet (I use non-stick for fish - but many prefer to blacken in a searing hot cast iron skillet). Lay the fillets in the hot butter and fry for about 2-3 minutes over medium-high heat. Carefully flip the fillets using a large fish spatula. Brown the second side for about another 2-3 minutes.

Serve the fish on your favorite bed of bean and rice pilaf, with the remoulade sauce on the side.

Serves 2.

Cornbread Crab Cakes

Sometimes thinking about what you can do with the leftovers helps you decide what side dishes to make for Thanksgiving.  If cornbread, one way or another, plays on your Thanksgiving table, here's a great way to use cornbread leftovers.
1/2 tsp cumin seeds
1 small onion, diced
1 small carrot, finely diced
2 stalks celery, diced
1/4 cup corn kernels
1 jalapeño pepper, minced
2 cloves garlic, minced

1 lb crab meat
2 cups cornbread stuffing
Palmful cilantro, chopped
1/2 lb Monterrey Jack cheese, grated

Assorted mixed greens, dressed as a bed (your favorite)

Heat a dash of canola oil in a large skillet and add the cumin seeds, onion, carrot, celery, corn and jalapeño. Sauté for about 8-10 minutes, until the veggies are softened and begin to brown. Add the garlic and cook another 2-3 minutes. Toss into a mixing bowl. Add the cornbread and mix well.

 

Allow mixture to sit ion the refrigerator at least an hour, or overnight.

When ready to cook,form into patties.

Heat a generous amount of canola oil in a skillet and brown the crab cakes on each side, until fully heated through.

Serve over a bed of dressed mixed greens, and serve lime or lemon wedges alongside. I like topped with sour cream or guacamole.

Serves 4-6.

Cook's Note:  This crab cake mixture can be used to make very nice quesadillas.  Slather cream cheese on one flour tortilla and spread crab mixture on another.   Top with some shaved lettuce or cabbage.

Place the cheesed tortilla cheese-side down onto the tortilla with the crab.  Pan fry both sides lightly and serve with southwestern condiments and salads.

Salmon Braised with Cambray Onions and Orange Peppers

We grill it.  We roast it.  We pan sear it.  We braise it.

When you are trying to eat salmon at least once a week, you really have to get some variety built into the routine.  I love grilling and roasting, but a light braise really does leave the salmon tender and soft.

But without the thrill of the grill, you're best advised to assure a flavor complement.  So Cambray onions and orange peppers align here with wine, broth and the umami of fish sauce to produce a deep, richly favored dish, to complement the penultimate lightness of braising.  Especially when you reduce the liquid to a delicious sheer, bright glaze.
1 Tbsp olive oil plus 2 Tbsp butter
1-1/2 lb skinless salmon fillets, cut into serving portions
3-4 Cambray onions, sliced into 3-2 inch pieces
1 orange pepper, sliced
1/2 cup dry white wine
1/4 cup chicken broth
1 Tbsp asian fish sauce

Heat butter and olive oil in a large skillet. Add the onions and the pepper and sauté over medium heat for about 5 minutes. Lower heat and allow the veggies to caramelize slowly for about 10 more minutes, until well browned.

Add the wine, broth and fish sauce, and bring to a gentle boil. Place the salmon on top of the veggies and cover.

Cook over medium heat for about 5 minutes and then uncover. Continue cooking salmon until the juices evaporate just to a glassy sauce, and the salmon is just cooked through - about another 5 more minutes.

Serve with lemon. Serves 4.

Smoked Salmon Breakfast Sandwich

Whenever the family gets together I always make sure we have smoked salmon on hand.  I also always have a good choice of fun, varied accouterments as well, so the creatvity can freely flow!

With the holidays coming, think of the most wild outlier possibilities and also put those ingredients on the counter early in the morning - and watch what happens as the coffee brews!

Good morning.
4 thin sandwich rounds
1/4 lb favorite smoked salmon,sliced
1/4 lb cream cheese
1/2 English cucumber, cut into half-moons
favorite savory cole slaw
1/4 cup red onion, thinly sliced
2 Tbsp small pickled capers, drained

Lay bottom of sandwich round each on a plate. distribute the cream cheese among the rounds evenly. Then distribute the salmon over the rounds.

 Garnish with cucumber and slaw, along with capers and onions on the side.

Serve with java and juice!

 Serves 4.

Herbed Grilled Whole Porgy

Simply dressed with lemon and herbs, and basted with butter kicked up with hot sauce, whole fish is a simple wonder on the grill.
2 whole porgy, dressed and cleaned
palmful fresh dill, chopped
palmful fresh parsley, minced
palmful fresh cilantro, minced
1 lemon, sliced into half moons

2 Tbsp butter
1 tsp favorite hot sauce

Heat grill to high. Season the cavity of the fish lightly with salt and pepper. Mix together the dill, parsley and cilantro and stuff the cavity with the herbs. Insert several lemons into the cavity as well.

Melt the butter in a small dish and add the hot sauce.

Butter one side of each fish and lay on grill over medium heat, about 4-5 minutes.

Baste the fish with more butter and carefully flip the fish. Baste cooked side with more butter. Continue cooking fish another 4-5 minutes, until cooked through.

Carefully transfer fish to plates or serving platter. Serve with remaining lemon slices.

Serves 2.

Cook's Note:  Choose fish with clear bright eyes and little to no smell, or don't buy them.

Korean Pajeon Seafood Pancakes

Who said pancakes have to be sweet?  After all, the French fill their crepes equally with sweet fruit jams as they would a creamy savory shrimp filling.

These pancakes made in Korea are rich and savory, and filled with seafood, cooked right into the batter.  They are garnished with green onions and sesame seeds and accented with a spicy, tangy, and just a bit sweet, gochujang chili paste sauce.  Something with such flavor and texture contrasts I would not have expected from a mere pancake.
Pancake mix:
2 cups white flour
1/3 cup cornstarch
2 cloves garlic, minced through a press
2 Tbsp minced fresh dill
2 green onions, sliced
1/4 cup grated carrot
1 tsp ground coriander
1 tsp salt
1 egg
2 cups milk
1 Tbsp fish sauce
2 Tbsp olive oil

1 lb mixed shellfish (I used Trader Joe’s shrimp, scallops and calamari)

Dipping Sauce:
1 Tbsp gochujang paste
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup water
1 tsp sesame oil
1 Tbsp sugar
1 Tbsp molasses

2 green onions, sliced and toasted sesame seeds for garnish

Whisk together the dipping sauce.

Mix together the pancake mix ingredients in a large mixing bowl.

Stir in the seafood.

Heat a tablespoon olive oil in a non-stick skillet until just about smoking.

Pour in about a quarter of the pancake mix and allow to brown nicely on the first side. Flip and continue cooking until slightly browned on the second side.

Set aside and keep warm as you finish the other three pancakes. If you are up to the challenge, you can cook two at a time!

Garnish pancakes with sliced green onions and toasted sesame seeds. Serve with dipping sauce on the side.

Serves 4.