Fast Salmon and Scallops Fins Herbes

This is incredibly fast and delicious. These days you can get outstanding quality frozen seafood, certainly suitable for fast weeknight dinners, if not for the ultimate special guest occasion. I like Trader Joes's frozen seafood, but there are many, many other sources as well.

4 ¼ lb frozen skinned salmon fillets
1 lb frozen sea scallops
4 pads butter
2 Tbsp minced red Bermuda onion
2 cloves garlic, minced
Palmful fresh mint, minced
Palmful fresh oregano, minced
About 6 fresh sage leaves, minced
Other minced fresh herbs that you like
2 Tbsp olive oil
¼ cup dry white wine
juice of ½ lemon

Preheat oven to 400F. Arrange the salmon fillets on top of a pad of butter in a 9x13-inch baking dish. Scatter the scallops about the fillets. Stir together the onion, garlic, herbs with the oil and top the seafood evenly with the herb mixture. Pour the wine and the lemon juice over the fish. Cover baking dish with aluminum foil and bake for 20-30 minutes. Uncover and bake another 10 minutes or just until seafood is cooked.

This is great served over cheese ravioli.

Thai Fish Noodles

2 cloves garlic, minced
1/2 inch fresh Ginger, minced
1 can coconut milk
2 cups chicken stock
1 Tbsp Thai red curry paste
1Tbsp Thai fish sauce
1 leek, cleaned and diced
juice of ½ lime
1 lb cooked lo-mien noodles
8 baby bock choy buds, base sliced off to release individual leaves
1 lb haddock or other favorite fish, cubed (I used Trader Joe's frozen Haddock pieces)

In a soup pot, sauté leek for five minutes in a bit of olive oil. Add the garlic and ginger and cook another one to two minutes. Add the stock, coconut milk, curry paste, fish sauce and lime juice and heat through.

Gently fold in the lo-mien noodles and bock choy and heat through. Finally, fold in the haddock and heat through. Serve in bowls.

Summer is Coming: Burgers Rule

Whether you like bacon cheeseburgers, or black bean and quinoa burgers, or grilled mahi-mahi burgers, the combinations are endless as we approach summer, here in New England.

We have been grilling burgers inside, but as the weather changes we are moving outside to cook. Bean burgers are done very well in a non-stick skillet on the stove, but apparently they can be done on a grill pan as well - that's for further study and reporting. But of course there are a million other ways and ingredients to construct a burger, and here is a collection of a few of our favorites we are finding along the way.

Brie Burger with Horseradish CrèmeBrie Burger
1 lb ground beef (grass-fed local, preferably)
1 tsp dried dill
1 Tbsp minced shallot
12 slices Brie cheese
4 hamburger buns
8 tomato slices

Horseradish Crème
2 Tbsp Greek lowfat yogurt
2 Tbsp good real mayonnaise
2 Tbsp prepared horseradish, drained
several dashes Tabasco sauce
1 tsp Marukan seasoned rice vinegar

Prepare grill. Gently mix beef dill and shallot and form 4 patties. Grill one side to taste - about 3-5 minutes. Flip and top with brie. Cover grill and cook another 3-5 minutes.

Meanwhile, whisk crème ingredients together. Makes just over ¼ cup – enough for four burgers.

Spread horseradish crème on bun bottom. Top with burger and sliced tomatoes.


Bacon Blue Cheese BurgerSome cukes and fresh sage and you're good to go. We find the best burgers we make are with grass-fed beef. A bit more expensive, but much better for you and the globe.


Trader Joe's Mahi Mahi BurgerWant a burger but need dinner quick? We keep Trader Joe's Mahi Mahi burgers on hand - love 'em.

Pomegranate-infused Chicken Kebobs

Pomegranate molasses is a sweet-sour sauce used often in Iranian cuisine. You may have to search the markets for it, but it's worth the hunt!1½ lb boneless, skinless chicken breast
2 zucchinis, sliced ¼-inch thick

Marinade:
¼ cup red wine vinegar infused with pomegranate
2 Tbsp pomegranate molasses
½ cup olive oil
2 Tbsp lemon juice
1 tsp salt
1 tsp freshly ground mixed pepper blend

Basting sauce:
¼ cup jam or jelly (current, strawberry or raspberry)
¼ cup pale dry sherry
3 cloves garlic, minced
½ tsp red pepper flakes

Cut chicken into 1-inch pieces. Whisk together the marinade and toss with the chicken. Allow to marinate at least an hour or longer in the refrigerator. Whisk together basting sauce. Alternate chicken and zucchini on skewers and grill on BBQ, rotating skewers about every minute. After four minutes, baste kebobs with sauce as you turn four more times.

Whole Grain Salads for BBQ Balance

Barbecues often pose a dilemma when you know vegetarians are also on your guest list. Here are two great salads which can serve as a nice cool vegetarian alternative, while other carnivores enjoy the thrill of the grill!

Wheat Berry Salad with Black Bean and Edamame
1½ cup wheat berries
1 can black beans, drained
1 cup frozen shelled edamame
½ red pepper, finely diced
½ small Bermuda onion, finely diced
juice of 1 lemon
2 Tbsp red wine vinegar
1/3 cup olive oil
¼ tsp salt
black pepper to taste

Cook the wheat berries until al dente in slated water – softer (beige color vs. brown color) wheat berries will take about 20-30 minutes. Harder winter wheat berries should be soaked overnight and cooked 2-3 hours, or 30 minutes in a pressure cooker. I recommend the softer wheat berries for a much, much lighter salad. Drain wheat berries and allow to cool to room temperature.

Mix all ingredients together and allow to marinate at least an hour in the refrigerator.

Couscous Salad with Feta and Cucumber
2 cups water
2 Tbsp olive oil
½ tsp salt
¼ cup Zante currants
2 cups couscous
juice of 1 lime
¼ cup olive oil
1 Tbsp Dijon mustard
3 green onions, sliced
palmful parsley, minced
1 cup crumbled feta cheese
6-inches hothouse cucumber, diced (about 1 cup)
¼ cup sliced almonds

Prepare the couscous by bringing the water to a boil. Add the oil, salt, currants and couscous. Stir, remove from heat and cover. Meanwhile whisk together the lime juice, oil and mustard. When the couscous has absorbed all the water (about 10 minutes), fluff with a fork and allow to cool to room temperature. Toss together the couscous, onions, parsley, feta and cucumber. Toss with the dressing and top with the almonds.

Steph's Twice Cooked Potatoes

3 large Russet potatoes, washed and dried
about 2 cups broccoli crowns, chopped
1/4 lb bacon, diced
1 onion, diced
2 cups grated cheddar cheese
1 tsp chili powder

Prick the potatoes several times with the tines of a fork. Microwave for 5 minutes, rotate and microwave another 5 minutes. Continue, if necessary, until the potatoes are just becoming soft throughout - test with the tip of a knife.

Preheat oven to 375F. While the potatoes are cooking, cook the bacon in a large skillet with just a bit of olive oil. When the bacon begins to render some of its fat, add the onions and cook 8-10 minutes. Add the broccoli and cook another 3-5 minutes, until the broccoli just heats through and becomes crisp tender. Salt and pepper to taste.

Slice the potatoes in half lengthwise and carefully scoop out most of the flesh from the peel, leaving a sturdy, uncut boat behind - you’ll need these later. Toss the scooped potato into a large bowl and cut it up into chunks. Stir in the onion/broccoli mixture. Fold in the chili powder and half the cheese.

Now fill the potato skin boats evenly with the broccoli mixture, piling high, if necessary. Top evenly with the remaining cheese. Place on a baking sheet and bake for about 30 minutes, until the potatoes are hot and the cheese is melted and browned a bit.

Serves 6 as a side dish.

Creamy Potato and Egg Salad

5-6 medium red waxy potatoes, about 2 lbs
3 eggs
1/3 cup good real mayonnaise
2/3 cup non-fat Greek Yogurt (or yogurt strained for several hours)
1 tsp Dijon mustard
2 Tbsp Season Japanese rice wine vinegar (like Marukan)
1 Tbsp lemon juice
1 tsp dried dill
2 stalks celery, diced
1 carrot, shredded
4 green onions, sliced
palmful fresh parsley, minced
1 Tbsp pickled jalapeno pepper slices, drained and chopped (optional)

Cut the unpeeled potatoes in 1-inch pieces. Rise and place in a pot with the eggs. Add cold water to cover and 1 rounded tablespoon Kosher salt. Bring to a boil and gently cook about 8 minutes after the boil, until the potatoes are just soft – do not overcook. Tip hot water out and fill with cold water. Strain in a colander and set aside. Pick out the eggs, peel, rinse and slice in half. Remove the yolks and dice the whites.

Whisk together mayonnaise, yogurt, mustard, vinegar, lemon juice and dill. Salt and pepper to taste ( but be careful – the vinegar is seasoned). Fold in the celery, carrots, onion, reserved potatoes, parsley, jalapeno (if using), egg whites and two of the yolks, crumbled. Turn into a bowl and sprinkle with the remaining yolk, crumbled. Chill in refrigerator about 20 minutes.

Pimenton - Seduction in Red Powdered Form

Chicken Biryani

This is a classic Indian rice dish, core to Indian cuisine as Paella is to Spanish and Portugese cuisine. Just like Paella, there are endless varieties of Biryani - other of the more popular being lamb or chick pea Biryani. Just substitute the chicken for other meats of vegetarian fare.
1 recipe basmati rice pilau, omitting turmeric
3 onions, thinly sliced
½ red pepper cut into matchsticks
½ yellow pepper, cut into matchsticks
1 medium zucchini, diced
3 cloves garlic, minced
½ inch fresh ginger, minced
1 tsp cumin seeds
1 tsp mustard seeds
¼ cup canola oil
4-6 boneless, skinless chicken breasts (about 1½ lbs), cut into 4-6 pieces each
1 Tbsp garam masala
1 15-oz can diced tomatoes, drained
2 tsp turmeric

Prepare the rice. Meanwhile, fry the onions in the oil over medium high heat for about 15 minutes, stirring from time to time. Add the peppers, zucchini, garlic, ginger, cumin and mustard seeds and cook another five minutes. Preheat oven to 350F.

Tip the pan and allow the oil to drain from the vegetables. Remove the vegetables to a bowl and add the chicken to the pan. Cook over high heat for about five minutes, allowing the chicken to brown on the outside. Add the garam masala and tomatoes and cook another five minutes over high heat. Salt and pepper (include red chili pepper flakes if you like) to taste.

Fluff the rice and transfer half to a bowl. Toss with the turmeric. Transfer half the chicken to a large oiled casserole. Top with the rice mixed with the turmeric and half the vegetable mixture. Top with the remaining chicken, remaining rice and vegetables. Bake for 15 minutes covered and 5 minutes uncovered.

Serves 6-8.

Light Chicken Stock

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