Showing posts tagged with "Seafood". View All Posts

Shrimp to Get Your Hands Deliciously Dirty


Gutsy, garlicky shrimp in a white wine sauce will bring everyone to the table.

Break out a bowl for the shells and dig into Lidia Bastianich's Shrimp alla Buzara.

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Creamy Risotto with Baby Shrimp and Bok Choy



Seves 4

Ingredients 

  • 1 tablespoon minced garlic
  • 2 minced shallots
  • 2 tablespoons minced lemongrass
  • 2 cups koshi hikari or similar sushi rice (or Arborio rice)
  • 1 cup white wine
  • 2-3 cups chicken stock, hot
  • 1 pound baby Contessa shrimp
  • 3 heads baby bok choy, shredded
  • 4 tablespoons room temperature cream cheese
  • Minced chives, for garnish
  • Olive oil to cook
  • Kosher salt and freshly ground black pepper to taste

 

Directions

Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.

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Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip



If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.

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Spicy Wok Clams and Leeks



When I come across a flavor I really love, I like to spread it around, and the best way to spread the great flavor of Indonesia’s spicy sambal is with crème fraiche, the French multitasker that also mellows sambal’s heat — which you will see in todays’ recipe: Spicy Wok Clams and Leeks, an all-in-one seafood dish with a nuance of bacon and garlic.

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Thai Curried Clams and Chorizo



Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens. It’s not only a lighter alternative to cream, but also to Asian coconut milk, as I’ll show you today with my Thai Curried Clams and Chorizo. It’s a great one-pot-meal that features a clams and sausage combo that’s well-loved in both the East and West.

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Deviled Eggs with Tuna and Black Olives



Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.

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Spring-dug Parsnips with Seared Sea Scallops



Here's a recipe for you when you are craving spring. It comes from my friend and celebrity chef Michel Nischan, who is a big advocate for healthy eating. For him, this time of year means spring-dug parsnips. The sweet root benefits from blanching and then roasting to bring out its over-wintered sweetness — and when it’s pureed, its texture is similar to very smooth apple butter.

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Pan-Seared Striped Bass with Tomato Vinaigrette



We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

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Seared Curried Butterfish with Warm Olive Chutney



You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.

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Soba Noodle-Shrimp Pancakes



You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles. Made of buckwheat, they have an earthy, nutty flavor that evokes the countryside, which is why I’ve paired them with an Italian ingredient that has the same effect, pancetta. And this east-west pair is going to be the platform for today’s all in one dish: my Soba Noodle Shrimp Pancakes.

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Bloody Mary Scallop Ceviche



If you've ever eaten at a Korean restaurant, you’ve probably tasted kochu jang, a chile bean paste that packs more flavor in its pinkie than most condiments. Today I’m using it in my master pair with one of the West’s top sauces, Worcestershire, another flavor monster. Together, they’re a force to be reckoned with, as you’ll see in today’s recipe: My Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.

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Seared Haddock with Beans and Greens



Not sure what to have for dinner tonight? I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.

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