Slow-cooked Salmon

featured: salmon with a bed of scallions and ginger

Mustard-Crusted Salmon with Red Potatoes

Mustard-Crusted Salmon with Red Potatoes
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 lb red-skinned potatoes, cut into 1-inch pieces 
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 1/4 cup (2 oz) Dijon mustard
• 2 tablespoons dry mustard
• 4 salmon fillets, about 6 oz. each, skin removed
• 4 tablespoons panko or fresh bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. In a large roasting pan, toss the potatoes with the olive oil and season with salt and pepper.  Spread the potatoes evenly in the pan.  Roast until the potatoes are golden, about 10 minutes.
3. Meanwhile, in a small bowl, stir together the Dijon and dry mustards.  Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.  
4. Arrange the fillets in the pan, breaded side up, next to the potatoes.  Bake until the fillets are barely opaque, the topping is golden brown, and the potatoes are tender, 15-18 minutes.  Arrange the salmon fillets alongside the potatoes on a platter or individual plates, sprinkle with the parsley, and serve.  

-Derek

Baked Spaghetti with Flounder

Fish prepared according to this original recipe from Food&Wine

Baked Spaghetti with Flounder

makes 4 servings

INGREDIENTS:

• 1/2 lb. spaghetti or angel hair pasta
• 1 1/2 cups of homemade spicy tomato sauce (see below)
• 4 flounder fillets
• 2 cups freshly grated Parmesan 
• 1/2 cup plain bread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons EVOO
• 3/4 to 1 cup mozzarella cheese, shredded
• kosher salt 
• freshly ground black pepper

DIRECTIONS:

1. Prepare the pasta according to package directions; cook al dente. Reserve 1/2 cup pasta water. Drain and set pasta aside.
2. Preheat the oven to 425 degrees F. 
3. Season the fish fillets with salt and pepper. Mix 3/4 cup Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Set fish on a rimmed baking dish and bake for 15 minutes (or until the fish is cooked and the topping is golden). 
4. In a large pan, heat the tomato sauce over medium-low heat.  Add the pasta and pasta water until the sauce and pasta are heated through.  
5. Fill a 9" x 13" glass baking dish with the pasta.  Top with the fillets.  Top fillets with mozzarella and then the Parmesan.  Bake at 425 degrees F until the cheese is melted, about 5-6 minutes.  Broil on Hi for 2 minutes.  Serve immediately.

after Step 3

right before serving

Spicy Tomato Sauce

Adapted from Giada's original recipe from Everyday Italian

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• 1 (28 oz.) can crushed Italian tomatoes
• 2 teaspoons crushed red pepper flakes
• juice of 1/2 lemon

DIRECTIONS:

1. In a large skillet, heat the oil over a medium-high flame.  When almost smoking, add the onion and garlic and sauté for 3 minutes. 
2. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute.  Add the tomatoes and simmer until reduced slightly, about 20 minutes. 
3. Season the sauce with more salt to taste.  
4. Using a potato masher, crush the tomatoes even more.  Add the lemon juice and stir.
5. Reserve 1 1/2 cups for the recipe above.  This recipe can be made 1 day ahead and frozen for future use.  

sauce can also be used with 1 lb. of pasta

-Alyssa & Derek

Linguini with Lobster & Bay Scallops

Linguini with Lobster & Bay Scallops

INGREDIENTS:

• 2 lbs. boiled lobster
• 1/2 lb. bay scallops
• 1/2 lb. linguini pasta
• 3 tablespoons EVOO
• 4 cloves garlic, minced
• 1 cup lobster broth
• 1/2 cup white wine
• 2 tablespoons chopped parsley
• 7-8 fresh basil leaves, julienned 
• grated Parmesan 

DIRECTIONS:

1. Boil the pasta until al dente and according to package directions.  Drain and set aside.
2. Boil the 2 lb. lobster for about 13 minutes.  Reserve 1 cup lobster broth.  Remove meat from shell (easier said than done!). Give the lobster meat a rough chop and set aside.
3. In a large skillet, heat olive oil at medium heat.  Add garlic and cook for 1-2 minutes.  Add bay scallops and cook for 30 seconds on each side.
4. Add white wine and then lobster broth.  Cook for another minute.
5. Add drained pasta, lobster, scallops, parsley, and basil.  Mix well for another minute.  Serve immediately with grated Parm.

-Derek

Mussels & Monkfish

-Derek

Boiled Chix Lobsters and Homemade Clam Chowder

Boiled Chix Lobster

INGREDIENTS:

• 4 chix lobsters
• 1/2 cup (1 stick) butter
• kosher salt

Add kosher salt to large pot of simmering water.  Once the water is just below boiling, add the lobsters. Keep water just below boiling for 8-10 minutes.  In a small sauce pan over low heat, melt butter.  Serve on the side with your lobster.

Homemade Clam Chowder

from The Oprah Magazine Cookbook (2008)

serves 6

INGREDIENTS:

• 2 medium russet potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 2/3 cup diced white onions
• 2/3 cup diced celery
• 1/2 cup all-purpose flour
• 4 (6 1/2 oz) cans chopped clams, juice and clams reserved separately
• 2 (8 oz.) bottles clam juice
• 1 oz piece salt pork
• 1 cup light cream
• 1/2 teaspoon salt

DIRECTIONS:

1. Put the potatoes and enough water to cover in a large saucepan; bring to a boil.  Reduce heat to a simmer, cover, and cook 10 minutes, until tender; then drain and set aside.
2. In another large saucepan, melt the butter over medium heat.  Add the onions and celery; saute until tender, about 4 minutes.  Stir in the flour.  Reduce heat to low and cook 10 minutes, until the flour is just golden; remove from heat.
3. In the same pan used fro the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the salt pork and bring to a boil.  SImmer the mixture 1 minute.  Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth.  Return the pan to medium-high heat.  Add the potatoes, cream, and salt; bring to a boil, stirring often.  Stir in clams and just heat through, about 1 minute.

-Derek

Giada's Linguine with Clams and Mussels

Spicy Linguine with Littlenecks and Mussels

Parmesan-Panko Crusted Halibut & French Onion Risotto

Parmesan-Panko Crusted Halibut
Recipe found here

INGREDIENTS:

• 2 halibut fillets, skin remove
• 1 tbsp olive oil, divided
• 1/2 lemon juice
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup plain panko crumbs
• 1/4 cup of Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/4-1/2 tsp garlic powder

DIRECTIONS:

1. Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
2. Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
3. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
4. Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
5. Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge.

French Onion Risotto

Recipe found here

INGREDIENTS:

• 5 1/2 cups beef stock (I used Knorr Homestyle Stock)
• 2 tablespoons unsalted butter
• 2-3 large onions, thinly sliced
• 2 cups Aborio rice
• 6 cloves garlic, minced
• 2 sprigs fresh thyme, leaves removed
• 1/4 cup Parmesan cheese
• 1/4 teaspoon kosher salt
• pinch ground black pepper

DIRECTIONS:

1. First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
2. Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your 1/2 cup of stock. Stir occasionally, being sure that the rice doesn’t burn to the bottom, until the liquid has been absorbed, then add in another 1/2 cup, stir, and when that liquid has also been absorbed, add in another 1/2 cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have 1/2 cup or so of stock leftover).
3. When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.

-Alyssa

Fried Rice and Steamed Fish

made with fried rice and stir-fried broccoli

Steamed Fish

Recipe and commentary are courtesy of my mother

INGREDIENTS:

• 2-3 small filets of cod or tilapia
• 2 tablespoons ginger, julienned
• 2 tablespoons scallions, julienned
• 1-2 tablespoons soy sauce
• 3 tablespoons hot vegetable oil

DIRECTIONS:

1. To prepare fish, pat dry and sprinkle with some pepper to take away some of the fishy smell.  Top with ginger and scallion.
2. Using a wok or a deep pot boil 3-4 cups of water and put fish onto a steam rack.  Steam for 10 minutes.
3. After fish cooks, drain extra liquid from dish and drizzle with soy sauce.  Drizzle hot oil on fish (watch out for splattering!).  

-Alyssa

Ribs, Striped Bass

Stir-fried broccoli, garlic bread, mashed potato cakes, & baby back ribs with homemade bbq sauce

Oven-baked striped bass with sides

-Derek & Alyssa

Tuna Tartare

Accidentally added chives instead of scallions and a tad too much salt...beware!

Tuna Tartare

Recipe from Ina Garten's Barefoot Contessa: Family Style

INGREDIENTS:

• 3/4 pound very fresh tuna steak
• 4 tablespoons olive oil
• grated zest of 1 lime
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon wasabi powder
• 1 1/2 teaspoons soy sauce
• 6 dashes Tabasco sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup minced scallions, white and green parts (about 2 scallions)
• 2 teaspoons minced fresh jalapeno pepper, seeds removed
• 1 rip Hass acocado
• 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS:

1. Cut the tuna into 1/4-inch dice and place it in a medium bowl.  
2. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper.  Pour over the tuna, add the scallions and jalapeno, and mix well.
3. Cut the avocado in half, remove the seed, and peel.  Cut the avocado into 1/4 inch dice.  Carefully mix the avocado into the tuna mixture.  Add the toasted sesame seeds if using.  Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.  Season to taste.  Serve on crackers.

-Derek

Shrimp Scampi

Recipe by Ina Garten

Shrimp Scampi

INGREDIENTS

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

DIRECTIONS

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

-Derek

Mussels and Fish Tacos

Ina Garten's baked crostinis to dip in the mussels' broth

Anne Burrell's Fish Tacos with avocados and cabbage slaw

Add fresh cilantro = YUM!

-Derek

Oysters on the Half Shell & Grilled Country Pork Ribs

-Derek