Grilled Chiquila Shrimp

Now that the summer season is officially upon us and June 1st is, unbelievably, this Monday, I hope you are looking for some delicious ways use your outdoor grill! Here is a recipe that I have been making for a long time. Years. It's an adaptation of a recipe I received from a friend and I'm sorry I can't attribute the original source. I've tried doing web searches for tequila shrimp but nothing compares to this exact recipe. The stand out ingredient in this one is the marinade made with chili sauce, tequila, garlic, cayenne and other spices.  I like to call it Chiquila Shrimp. 

 

Fresh, cleaned and deveined shrimp (I like wild-caught, Gulf of Mexico shrimp) are threaded on skewers and marinated for at least 8 hours or even overnight for the biggest flavor.  The taste is spicy and Southwestern.  Of course, a margarita would be the perfect beverage to drink with these but an ice-cold beer would also be great. 

I made them recently for my husband and myself with just a simple side of snow peas with buttery toasted almonds and a fresh baguette, but we also love them with oven roasted potatoes and a salad.  If you are entertaining on Father's Day in a couple of weeks, keep this one in mind!  We like them straight off the grill, but you could save the marinade and simmer it on the stove to make a sauce to accompany the shrimp.

Things that are making me happy as May comes to a close..peonies, geraniums, irises, clematis, migrating Blue Birds, and, boys in pools...

Grilled Chiquila Shrimp

~from Savoring Time in the Kitchen
Printable Recipe

2lbs. shrimp raw, peeled and deveined 

1/2 cup canola oil

1/2 cup chili sauce

1/3 cup tequila
2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 tsp cayenne
Dash of Tabasco
½ tsp red pepper flakes or to taste

Marinate shrimp in zipper bag overnight with marinade ingredients. Thread on skewers so that both the head and tail are skewered.  That way the shrimp will not flip while grilling.  You can also skewer them first and then marinate them using a 9x13 pan.  Turn every few hours. 

If desired, you may save the marinade and simmer in a saucepan for at least 10 minutes to make a sauce for the shrimp. 

Prepare the grill to medium high heat. Grill shrimp skewers 2-4 minutes on each side until done to your liking.

Snow Peas with Buttery,Toasted Almonds

Adapted from Bon Appétit and Maria Helm Sinskey

Printable Recipe

Makes 4 servings

2 tablespoons unsalted butter
1/4 cup sliced almonds
1/2-3/4 pound snow peas, trimmed
2-3 teaspoons minced shallot (or onion)

1 teaspoon freshly squeezed lemon juice

Melt 1 tablespoon butter in medium skillet over medium heat. Add the shallots or onions and saute until translucent and tender.  Remove to a plate and set aside.

Add the remaining 1 tablepoon of butter ot the skillet and add the almonds.  Cook until golden and fragrant and butter begins to brown, stirring frequently, about 1-1/2 minutes.  Remove the almonds to the same dish as the shallots.

Add the snow peas to the skillet and sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
Remove skillet from heat and return the almonds and shallots to the skillet. Add the lemon juice, season to taste with salt and pepper and toss.  Serve immediately. 

Delicious Salmon Cakes

If you want a scrumptious meal for this Valentine weekend that's delicious and healthy, I heartily ♥ suggest these salmon cakes. You can make them as an entree with a salad or make them into smaller patties to serve as an appetizer. 

I made them recently when the weather was cold and awful and I needed to prepare dinner with what was on hand.  I had a beautiful piece of wild sockeye salmon in the freezer and everything else in the pantry and refrigerator to prepare these delicious salmon cakes. 

I had never made salmon cakes before!  We love crab cakes and found a recipe for salmon cakes from Ina Garten that had many of the same delicious ingredients as my favorite crab cake recipe so I was hopeful they would be wonderful and they were!

I served them with a homemade tartar sauce recipe from Cathy at Wives with Knives.  It is the only tartar sauce I use because it is so good. 

The wonderful thing about this recipe is you can prepare everything in the morning and do the sauteing just before dinner.  I served them with a salad. 

If you're looking for a special dessert to serve your sweetheart, look no further than my sidebar.

PS:  I'll be taking a short break ~ see you all in a week or two! Happy Valentine's Day!

Delicious Salmon Cakes

Adapted from Ina Garten and Food Network

Printable Recipe

1/2 pound fresh salmon

4-5 Bay Leaves (my addition)

Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed or Panko crumbs (I used 1/2 bread crumbs and1/2 Panko crumbs)
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F

Place the salmon on an oiled sheet pan, skin side down. Tuck several Bay Leaves under the salmon. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Serve with Cathy's Tartar Sauce

Adapted from Wives with Knives

I usually make 1/2 recipe...

2 cups mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons minced onion
3 tablespoons parsley, chopped
1 tablespoon green olives with pimento, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon green pepper, finely chopped
2 tablespoon fresh lemon juice
Freshly cracked black pepper

Splash of Sriracha sauce or Tabasco (My addition)

Combine all ingredients and refrigerate for several hours before serving. I highly recommend Cathy's Tartar Sauce!

Pretzel-Crusted Tilapia

Here is a recipe that is not only delicious but has sentimental appeal to me.  It was one of the items that my daughter and son-in-law had on their wedding reception menu a few years ago.  I love it with a side of sauteed pea pods with crispy shallots and thyme. Add a side salad and you have a wonderful, healthy meal. 

Dijon mustard and a good splash of Cholula Chili Lime sauce (or your favorite hot sauce) before coating the fish with crushed pretzels adds a zesty flavor to this fish that will have you craving more. 

Pass some extra sauce at the table for those who love spicy.  This recipe is adapted from my son-in-law's interpretation of this dish.

 

Pretzel-Crusted Tilapia

Printable Recipe

Recipe Adapted from My Son-In-Law

Serves 2

4 5-oz tilapia loins
¼ cup Dijon mustard
¼ cup Cholula Chili Lime Sauce
1 egg, beaten
1/2 tsp ground pepper
1/2 tsp salt (can omit because of the salt on the pretzels)
6 oz of pretzels, pulverized in a food processor until the texture of bread crumbs.

Preheat oven to 400F.

In a shallow dish large enough to fit a tilapia fillet, mix Dijon mustard, chili sauce, beaten egg and S&P until blended. Place the pretzel crumbs in another shallow dish of similar size.

Dry tilapia loins and dip into mustard-egg combination to coat both sides thoroughly. Then, place the sauce-coated tilapia into the pretzel crumbs and pat the crumbs into the fish to adhere. Place the sauce and pretzel-coated tilapia on a large plate between layers of waxed paper and refrigerate until ready to use.  Reserve some of the pretzel crumbs to add later, if needed. 

Heat a large, cast iron or other large, oven-proof sauté pan over medium high heat.  Add 2-3 tablespoons or so of canola oil to coat the bottom of the pan.

Add the prepared fish to the sauté pan and sear for about 30 seconds to 1 minute on each side, adding more oil, if necessary

Place the sauté pan with the fish in the preheated oven for about 6-9 minutes until fish flakes easily with a fork.

Serve immediately. 

Spicy Shrimp, Black Beans and Corn

If you're like me and are looking for easy, summer meals so you can spend more time outdoors, I have a delicious one! This dish has recently become a favorite of ours. . I've made this 3 times this spring.  It's easy, satisfying and doesn't break the diet bank :)  We prefer, wild caught shrimp from the Gulf of Mexico for flavor but use the best you can find.  I prefer buying quick frozen shrimp to buying it already thawed in the fish case.  

This recipe would be equally delicious in the fall with fresh, locally-grown corn and chopped zucchini from the farmers market. 

You can do all of the prep work in the morning so all you have to do is the saute everything and your dinner will be ready in less than 15 minutes.

If you don't mind a few extra carbs, this makes a wonderful soft taco!

Spicy Shrimp, Black Beans and Corn
Adapted from Cooking Light
Printable Recipe

Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture - adjust recipe for heartier appetites)

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (I like to have that be the net weight, after peeling and deveining)

Cooking spray or canola oil

2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained

Heat a large nonstick or other large skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Pat shrimp dry with paper toweling and add shrimp to bowl and toss to coat. This can be done a couple of hours in advance and kept refrigerated.

Heat skillet over medium heat heat on stove top. Coat nonstick pan with cooking spray or, if using a regular skillet, add 1 tablespoon canola oil. Add shrimp and sauté about 3 minutes, turning once halfway through. Use a tongs to flip over uncooked side of shrimp. Add 1 tablespoon lime juice and toss - then remove shrimp from the pan to a plate. Add corn to pan and sauté for 1 minute. Stir in salsa, cilantro, and beans; cook another minute or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

My Suggestions:

1. The shrimp could also be skewered and prepared on the grill.
2. 1-2 small zucchini can be diced and sautéd for 1-2 minutes just before the corn is added.
3. Shrimp can be added back to the pan with the vegetable and bean mixture and served together right from the pan.
4. Tastes great on a soft tortilla.
5. Add a simple side salad of crisp romaine, sliced radishes, cucumber and diced, fresh tomato with a southwest-style dressing and serve alongside the shrimp and beans. Delicious!

Grilled Shrimp and Halibut with Herb and Dijon Marinade

When the weather is hot as it has been here most of this summer, seafood is a welcomed alternative to the usual suspects on the grill and is lighter on the eyes and the stomach when it's 90F+ degrees.  Since we host our gourmet group for an al fresco dinner on our patio during the summer, the menu always includes something prepared on the grill. This year, we decided it should be seafood.

One of our favorite restaurants offers the most delicious halibut preparation but I was concerned that halibut might be too delicate for the grill.  We experimented with various firmer-fleshed fish but nothing offered the mild and flaky taste of halibut that I love. Trial and error, three difference marinades and sauces, and we finally achieved gourmet-worthy success! 

The marinade and finishing butter I used were a adaptation and combination of two different Pierre Franey grilled shrimp recipes from his iconic 60 Minute Gourmet which was a collection of recipes that he wrote during the late 1980s and early 1990s for the New York Times.  Both sauces are loaded with fresh herbs from the garden and perfectly balanced for both the shrimp and halibut. I added a few additional spices that we enjoy with grilled shrimp. The seafood was marinated for about 4 hours and then basted with the marinade several times during grilling.

Since most of the halibut purchased here has the skin on, the fish held up very well on the grill using a fish grate and very large turning spatula.  We pulled the skin off after grilling and before plating.

You could serve the seafood right off the grill using only the marinade sauce but, for gourmet, we used a finishing herb butter drizzled over the hot, grilled seafood just before plating and we passed extra herb butter at the table.

This is going to be one of our favorite summer recipes!

(Stayed tuned for the dessert recipe from our gourmet dinner coming soon.)

Grilled Shrimp and Halibut with Herb an Dijon Marinade

Adapted from two different Pierre Franey's 60 Minute Gourmet
Printable Recipe

4 servings

20 jumbo shrimp, about 2 pounds, shelled and deveined
4 6-oz fresh halibut filets

1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely chopped shallots
4 tablespoons Dijon-style mustard
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
3/4 cup olive oil
1/3 cup finely chopped fresh basil
¼ teaspoon red pepper flakes
1/2 teaspoon ground cayenne pepper
Salt and freshly ground pepper to taste

Herb butter (see recipe). May be prepared in advance and reheated gently.

Grill rack for grill is advisable.

Combine garlic, shallots, mustard, wine, lemon juice, olive oil, basil and spices in a bowl. Stir to blend. Place shrimp in a bowl and half of marinade. Stir to coat. Place halibut in a large, shallow dish and spoon the other half of the marinade over the fish, rubbing to coat. Cover and refrigerate seafood for a few hours.

Preheat outdoor grill or oven broiler to high.

Arrange 5 shrimp on each of 4 skewers*, reserving marinade.

Oil grill rack. Place the halibut on one half of the grill, skin side down, and cook for 4 minutes basting with reserved marinade.. Flip and cook for another 4 minutes. Baste again. Place the shrimp skewers on the other half of grill and cook 2-2-1/2 minutes per side, basting each side with marinade.

Place shrimp and halibut on a large platter and drizzle herb butter over all. Serve immediately.

Herb Butter Sauce:

1/4 cup minced shallots
3/4 cup dry white wine
1/4 cup heavy cream
8 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh chives

Combine the shallots and the wine in a heavy saucepan. Cook over medium-high heat until the wine has almost evaporated. Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the salt, pepper and herbs.

*Note:  Skewers for the shrimp aren't needed if you are only grilling a few shrimp at a time.

Grilled Rainbow Trout - A Tutorial

Rainbow Trout and salmon are my two favorite fish to eat. I've been making salmon at home for a long time but have just begun using trout within the past two years. I first learned how to make trout by sautéing it on the stove (you can find that recipe here) and, just last week, I found a recipe for trout prepared on the grill. 

This preparation doesn't have the flour and cornmeal coating of the sautéed recipe so it's even lighter tasting and lighter in calories. A lemon parsley butter is added after grilling.  Green beans are the perfect side dish to serve with trout and the lemon parsley butter is fantastic on them as well. We're trying to avoid extra carbs during the week so there's no starch on the plate but roasted fingerling potatoes would be delicious with this.

We are fortunate to have a wonderful Rainbow Trout hatchery located not far from Milwaukee and I was delighted to see that our local grocery store just started carrying their trout. These babies are almost a full pound each!  They are already partially cleaned when they arrive at the store so no insides to remove or scaling necessary.

Did you know that trout is among the top ten healthiest fish to eat and contains heart-healthy Omega-3 fatty acids?  

To prepare the fish for grilling, start by using a thin, sharp knife and cut off the head just below the gills, the tail and any boney fins you can see or feel, including the large dorsal fin on the back of the fish.  

The back fin can be easily removed by cutting around it. Leave the rest of the backbone in place so that the two sides of the fish stay together. The skin is left on.  You don't have to eat it because the fish will flake easily off the skin after it is cooked (I don't eat it but my husband loves it).

The small bones on a Rainbow Trout are very fine so usually there is no need to worry about removing them. If you see any larger ones located near the spine you can pull them out with a pliers or your fingers - but with all the trout I've prepared, they have never been an issue.

Some people like to freeze the heads and tails to make fish stock. I like to freeze them too - until trash day. 

Now, rinse off the fillets and pat dry with paper toweling.  Place all the fillets you are planning to grill on a rimmed baking pan or a platter and brush both sides with a little olive oil and sprinkle a little salt and pepper on each side. Refrigerate until ready to use. 

We use the flat side of a cast iron griddle when grilling fish.  The fish browns beautifully and you don't have to worry about the fish falling through the grates of the grill! You still get that slightly smokey grilled flavor. Place the cast iron griddle directly on top of the grill's grates and preheat for about 15 minutes at medium high heat. 

After the grill has been preheated for about 15 minutes, grill the skin side down first for about 2-3 minutes then flip over with a large, wide spatula and and grill for another 2 minutes. Of course, this depends on the heat of your grill and the thickness of the fish. 

Other than the grilling, all of the components of this meal can be prepared ahead of time. You can have a lovely, healthy meal in less than 30 minutes!

I prepared the green beans by boiling them for 6-7 minutes in lightly salted water and then drained and plunged them into ice water to stop the cooking. They were reheated in the microwave for 2 minutes while the fish was grilling. My new favorite method is to saute some chopped onion in a non-stick skillet with a little olive oil for about 3 minutes over medium-high heat.  Then add the blanched green beans and saute until heated through - about 1-2 minutes.  I've read that Trader Joes Crunchy Garlic Chili is wonderful on sauteed green beans too.  Can't wait to try that next time! 

Update:  The cast iron griddle we used to use had seen better days so now we use a Lodge Cast Iron Griddle.  We love it! 

Shop for our cast iron griddle HERE and large wide grill spatulas HERE!  (Affiliate Link)  

Grilled Butterflied Trout with Lemon Parsley Butter

Adapted from Bobby Flay and The Food Network Printable Recipe   Serves: 4 servings 4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on) Olive oil or canola oil Salt and freshly ground pepper Lemon-Parsley Butter, recipe follows Parsley sprigs, for garnish Lemon wedges, for garnish If possible, place a large, cast iron griddle on the grates of your grill with the flat side up.  Spray the griddle with non-stick cooking spray.  Heat the grill to medium high to high depending on how hot your grill gets. I prefer medium high on ours. Brush the trout fillets on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 2-3 minutes longer. Remove from the grill and top each with 1 tablespoon of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.  Lemon-Parsley Butter: 4-6 tablespoons of unsalted butter, at room temperature (can be microwaved to soften) 1-2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper

Seared Halibut with Garden Tomato-Caper Sauce

I'm back! I was MIA last week because my husband and I were in the Dallas area for a wedding in the town of McKinney, Texas last weekend. McKinney is quaint, friendly, historic and absolutely charming. We enjoyed picture-perfect weather and thoroughly enjoyed our the time we spent in Texas. 

Today, I'm sharing a dish that I made just before we left for Texas.  I've been on a mission to eat lighter and specifically more fish.  Halibut, salmon and trout are my three favorite types of fish. I adapted this recipe from one I found on in the New York Times online.

 

The recipe calls for plum tomatoes and this year I grew my own San Marzanos. I've been freezing them whole as they ripen to use in recipes like this. I am thrilled to still have fresh herbs growing in containers which were also used.  

Seared Halibut with Tomato Caper Sauce

Adapted from The New York Times
Printable Recipe

Serves 2

For the tomato caper sauce:

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
3 plump garlic cloves, minced
1/8 cup capers, drained, rinsed and finely chopped
1 pound tomatoes, peeled, seeded and finely chopped, or 1 (15-ounce) can diced tomatoes with juice *See Note
1 Tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
Pinch of sugar
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon slivered fresh basil leaves
Optional: Splash of light cream (I used fat free half and half)

*Note: I used frozen, San Marzano tomatoes from my garden. I simply dunked the whole frozen tomatoes into boiling water for about 30 seconds and removed them to a colandar. The skins peeled off easily. I then chopped them without seeding and used all of the collected juices.

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, lemon juice, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Add about 1/4 cup of light cream and stir. Serve hot or cold.

For the seared halibut:

1 recipe tomato-caper sauce, above
2 6 to 8-ounce halibut fillets
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Make the sauce as directed and keep warm.

Heat oil in a large, heavy skillet (I used cast iron) over medium heat. Pat fish dry with paper towels. Season fish lightly with salt and pepper. Sear fish in preheated skillet 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout. This will depend on the thickness of the fish. Transfer to a serving platter, and keep warm.

Place a large, spoonful of sauce on each plate, and place a piece of fish on top. Top the fish with another spoonful of sauce, garnish with basil and serve.

Cucumber-Avocado Soup with Spicy Shrimp and Sauce

Last night, we had one of our gourmet group gatherings.  Our assigned recipe to bring was this delicious, chilled soup.  I needed to make a couple of  'tweaks' to the recipe as I found the soup too thick and just a bit  bland.  With just a couple of adjustments it turned out wonderful and got rave reviews at dinner.

The star of the show was the spicy shrimp and shrimp sauce which is probably the most time-consuming part of the recipe. Luckily, it can be made the day before. Even the soup can be made ahead which makes this a wonderful recipe if you have a busy day.

You need to buy shell-on shrimp in order to make the shrimp sauce as the shrimp shells are used to make a flavorful shrimp reduction.

The drizzle of sauce around the shrimp flavor the cool cucumber avocado soup beautifully. It a wonderful contrast of hot and cold, spicy and mellow.

I know Mother's Day is celebrated at different times in different parts of the world but here are a few of my spring flowers to wish the mothers of the world a joyous day. Happy Mother's Day!

Cucumber-Avocado Soup with Spicy Shrimp Sauce
Adapted from Food & Wine
Printable Recipe

My Notes: When I tasted the soup after preparing the recipe as written, I found it a little bland and far too thick so I added the chicken broth to thin the soup (you could use vegetable stock) and added the Tabasco to 'brighten' the flavor. I made the soup and shrimp sauce the day before and sauteed the shrimp just before serving.

1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
8 oz chicken broth or stock
Several good dashes of Tabasco
Kosher salt

3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey

Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped

In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes. (I used a food processor and got a good puree so didn't need to strain). Add enough chicken or vegetable broth to obtain the desired consistency and flavor with a few splashes of Tabasco. Taste and adjust seasonings.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl. Refrigerate until ready to use.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.

Ladle the soup in soup bowls, spoon the hot shrimp into the middle and drizzle the shrimp sauce on top. Sprinkle with the chopped mint and serve.

Make Ahead The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using. If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.

Sauteed Grouper with Saffron Celery Root Puree and Tomato Porcini Relish

Sanford (Sandy) d'Amato is a James Beard award-winning local chef who used to write a wonderful, humorous column for our newspaper's food section every Sunday. He has since retired and moved to Connecticut.  However, his restaurant is called Sanford is still open and his chef de cuisine is now the owner and a James Beard award winner also.

Last week's recipe really caught my eye! I'm a big fan of pureed celery root and his recipe called for the addition of saffron and star anise which sounded delicious. (If you among the uninitiated or can't quite wrap yourself around pure celery root puree, try a combination of half celery root and half potato.) 

The relish/sauce sounded wonderful also with porcini mushrooms and tomatoes.  Unfortunately, I couldn't find the called-for striped bass in the fish counter at my store but was able to find some beautiful grouper fillets which I hoped would be a good substitute. I was really excited for all the flavors to come together for this meal!

I was not disappointed!  It was the best celery root puree recipe I've tried and the tomato-mushroom relish was rich and flavorful with the fish.  A side of sauteed haricot verts with shallots was a perfect with it. I think this relish would also taste wonderful with salmon.

Sauteed Grouper with Saffron Celery Root Puree and Tomato Porcini Relish

Adapted from a recipe from Sandy d'Amato, Chef, Restaurant Owner and James Beard Award Winner
Printable Recipe

Makes 2 servings

1 celery root (about 1 pound), peeled to yield 12 to 14 ounces
Tomato porcini essence (see recipe)
4 tablespoon extra-virgin olive oil (divided)
1 cup whole milk
½ bay leaf
1 star anise
¼ teaspoon loose-pack saffron
1 sprig fresh thyme (or 1/2 teaspoon dried thyme leaves)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 grouper or skinless striped bass fillets (7-8 ounces each and about 1 inch thick)
Kosher salt and freshly ground black pepper to taste
Instant-blend flour (such as Wondra) to dust bass fillets

Cut one-third of the celery root into small dice and reserve to use when making tomato porcini. Cut remaining two-thirds into large dice.

Make tomato porcini essence. Set aside.

To make puree: In a small saucepan, place large dice of celery root, 1 tablespoon olive oil, the milk, bay leaf, anise, saffron, thyme, the ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and let simmer, covered, 15 minutes or until celery root is tender. Remove thyme sprig, bay leaf and anise and discard. Puree mixture in a food processor until fine and smooth; taste and adjust seasoning with salt and pepper if necessary. Reserve warm.

Place a sauté pan large enough to hold both bass fillets over medium-high heat. Season fillets with salt and pepper and dust lightly with flour, patting off excess. Add remaining 3 tablespoons olive oil to pan. When oil is hot, sauté fillets about 3 minutes per side until fish is just cooked.

To serve: Divide reserved puree between two large plates or bowls, place fish on puree, and place tomato porcini essence on and around the fish.

Tomato porcini essence:

½ ounce dried sliced porcini mushrooms
1 cup chicken stock
4 teaspoons extra-virgin olive oil (divided)
1 small shallot, diced fine (divided)
½ cup dry white wine
Reserved small dice celery root from above
1 clove garlic, chopped fine
12 cherry tomatoes, halved (I used regular tomatoes cut into 1/2 pieces)
Kosher salt and freshly ground black pepper to taste

Cut mushrooms into small pieces. Place mushrooms in stock and bring to a simmer. Remove from heat and remove mushrooms, gently shaking so as to leave any dirt or sand in stock. Strain stock slowly through four layers of cheesecloth to make sure any debris is left behind. Set mushrooms and stock aside.

Place a small saucepot over medium heat. Add 2 teaspoons of the oil, then add half the shallots and sauté 30 seconds. Add reserved mushrooms and sauté 1 minute. Add wine and cook until reduced to dry, 5 to 7 minutes. Add strained chicken stock and cook until reduced to half, about 4 minutes. Set aside.

Place a sauté pan over medium heat. Add another 1 teaspoon oil and, when hot, add reserved celery root. Season lightly with salt and pepper and sauté 4 minutes or until light golden. Remove from pan and set aside.

Add remaining 1 teaspoon oil to same pan and, when hot, add remaining shallots and the garlic and sauté 5 seconds. Add tomatoes and simmer until mixture is dry and just starting to stick to pan, about 2 minutes. Add reserved celery root and porcini mixtures to pan. Taste and adjust seasoning with salt and pepper as needed.

Seared Scallops with Tomato, Olive and Garlic Relish

Looking for a delicious, new way to serve scallops? Here's one I highly recommend! My husband really enjoys scallops and I'm happy for any way to get more fish into our diet. I found this wonderful recipe in Bistro Cooking at Home by Gordon Hamersley. This is only the second recipe I've tried from his cookbook and, so far, both have been excellent.

I used the flat side of my cast iron griddle on top of the outdoor grill to sear the scallops - which is the same way I make my crispy salmon. I love the great sear I get with this method. Just be sure the scallops are well dried with paper toweling. If you buy frozen scallops, defrost them overnight in the refrigerator.

The garlic, sun-dried tomato and olive relish makes this a dish that is company-worthy either as a starter or a main dish. The relish would also be excellent with other types of fish or even chicken. Today, I made the scallops as a starter, however, the recipe calls for serving them over angel hair pasta with some of the relish mixed into the pasta which I how I'm planning on using the rest of the relish with another type of fish for dinner tomorrow!

Don't be afraid of the amount of garlic in this recipe. The preparation makes them mild and so delicious. Afterward, I wished I had even added more.

To turn this into a main dish, simply increase the portion size and serve over a bed of your favorite rice or puree potatoes or celery root.

Seared Scallops with Tomato, Olive and Garlic Relish

Adapted from Bistro Cooking at Home by Gordon Hamersley
Printable Recipe

10 whole garlic cloves, peeled and ends trimmed
1/2 cup olive oil (approximately)
1/2 cup black olives, such as Kalamata, pitted and coarsely chopped
3/4 cup sun-dried tomatoes, soaked in hot water until softened and coarsely chopped
1 shallot, finely chopped
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
Freshly ground black pepper
24 large sea scallops, about 1-1/4 pounds, dried with paper toweling
Chopped basil or parsley for garnish

To make the relish:

Place the garlic cloves in your smallest saucepan. Add enough olive oil to cover the cloves completely. Bring the oil to a simmer, then turn down the heat to low. Cook until the garlic is very tender, 15-20 minutes. Using a slotted spoon, transfer the garlic into a bowl. Add 1/3 cup of the olive oil from the pan and reserve the rest for another use (it's delicious for bread-dipping!). Allow the garlic and oil to cool to room temperature. Add the olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Stir gently without breaking the tender garlic. Season with pepper. Allow the flavors to blend for at least 15 minutes before serving. It will keep in the refrigerator for a few days but allow to come to room temperature before serving.

To sear the scallops:

If you do not have a cast iron griddle or wish to cook the scallops indoors, simple using a pre-heated, large saute pan over medium-high heat. If you do try the griddle on the outdoor grill, preheat the griddle over medium-high heat for at least 5-10 minutes. Spray with non-stick cooking spray and then sear for 3 minutes on one side, flip over and sear for another 1-2 minutes on the other side.

Serve alone with the relish or serve over angel hair pasta with some of the relish tossed in.

Cioppino - Romancing the Fish!

Ever wonder what to do with leftover fish? Do you have a few shrimp in the freezer that need to be used? Try Cioppino! Friday night, I made grilled salmon for my husband and myself and bought more than we needed just to have a few pieces left to prepare this flavorful fish stew. A few scallops and shrimp in the freezer and all I needed from the grocery store were a few mussels and a crusty baguette and tonight's dinner was ready in no time at all.

Quoting from Wikipedia, Cioppino"was developed in the late 1800s by Portuguese and Italian fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the days catch."

I used salmon, shrimp, Bay scallops and mussels in my 'today's catch' version of cioppino but you can use any favorite fish or shellfish in this recipe.The sea is the limit and it is truly a romantic blend of sea flavors!

Cioppino

From a favorite old recipe of mine – source unknown
Printable Recipe

Save any leftover cooked fish or seafood from a previous meal to make this delicious fish chowder. The fish used in this recipe are merely ideas - use your favorite fish or shellfish in whatever proportions you like.

1/8 cup olive oil
1 small onion, chopped
2 stalks celery, chopped with leaves
2 carrots, peeled and sliced thin
2 potatoes, peeled and cut into small cubes
½ tablespoon minced garlic
1 14-oz can diced tomatoes
2 cups chicken stock
¾ cup white wine (I like Chardonnay)
¾ cup water
1 bay leaf
1/8 cup parsley, chopped
1 tablespoon basil, chopped (or ½ T dried basil)
1 teaspoon thyme leaves (or ½ tsp dried thyme)
Salt and freshly ground pepper to taste

1/3 lb bay scallops, thawed if frozen
½ pound of mild, white fish, such as tilapia, cut into large chunks
½ pound of salmon filet, cut into large chunks
½ pound of shrimp, peeled and deveined, thawed if frozen
Mussels, clams (optional)

Heat oil in a large stockpot over medium heat, add onion celery add onion, celery, carrots and potatoes until tender, about 10 minutes, stirring often. Add garlic and sauté until fragrant, 1 or 2 minutes.

Add canned tomatoes, chicken stock, wine, water, bay leaf , herbs and seasonings. Cover and simmer for 30 minutes.

Add all raw fish or seafood and cook for about 7 minutes. Then add any precooked fish or seafood and cook another 7 minutes, or until heated through.

Serve with a crusty baguette for dipping into the broth.

Baked Oyster Appetizer to Ring in the New Year!

As 2010 comes to a close, I would like to thank everyone who visits Savoring Time in the Kitchen and for all of your kindness. I would also like to wish each and every one of you a Happy and Healthy New Year!

The weekend before Christmas, our gourmet group got together for a festive, holiday gourmet at another group member's home. As is the custom with our group, each couple is assigned a recipe to prepare from the menu which is chosen by the hosts. Our assigned recipe was a baked oyster appetizer.

Not being from a part of the country where oysters are popular, I've never developed a taste for them and never think of ordering them in restaurants - mainly for fear of them not being fresh.  We are fortunate to have a very well-stocked grocer near us and, as luck would have it, they had just received shucked oysters for sale.  I watched as a new container of shucked oysters was opened in front of me so I knew they were the freshest I could possibly get.

Our group knows we are always free to 'interpret' our assigned recipes as we like, so the final recipe ended up being a composite of several I consulted. The end result was so delicious that everyone wanted to have my version. They were delicious and I know I will make this recipe again!

Baked Oyster Appetizer
Printable Version

Serves 10

About 2-1/2 pounds of fresh, shucked oysters, drained. Enough for each person to have about 5-6 large oysters
1 tablespoon of bacon fat or olive oil (the bacon fat is not necessary but the flavor is great with oysters)
2 leeks thinly sliced (white and pale green part only)
2/3 cup chopped celery
1 bay leaf
1 tbsp minced garlic (about 4-5 cloves)
¼ cup dry white wine
1/2 cup butter, softened
3 cups bread crumbs from Italian bread
1-1/2 tsp salt
1-1/2 tsp freshly ground black pepper
1 tsp cayenne
1 tsp dried tarragon
1 tsp dried oregano
¾ cup finely minced fresh parsley

Place 10 ramekin dishes on a large baking sheet with rim.

In a large sauté pan over medium heat, sauté leek, celery, cayenne and bay leaf in bacon fat or olive oil until softened, stirring occasionally, about 10 minutes. Add garlic and cook just a couple of minutes until fragrant.

Add white wine and cook briefly, until wine is mostly absorbed.

Add softened butter and stir until melted. Remove pan from heat. Remove bay leaf, then add the rest of the ingredients and stir together until well blended.

Place 5-6 large oysters in the bottom of each ramekin. Divide the bread crumb mixture equally over the top of oysters. Cover and refrigerate until ready to bake. This can be done in early in the afternoon the day of serving.

Preheat oven to 450 F.

Bake ramekins about 18 minutes, or until bread crumbs are golden and browned. Place ramekins on individual serving plates.