Showing posts with label Seafood. Show all posts

Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables


 Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables

New: July 2022

Doubled recipe

2 lb korean rice cake

Kosher salt
 8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil

From: the Wok page 214

Nobu Miso Black Cod

 


Leave out sugar

Used no alcohol miso

Cook at 400 for 14 min

Then flip so akin down and finish on low broil

https://www.justonecookbook.com/black-cod-with-miso/#wprm-recipe-container-59959

Squid Ink Pasta Sauce

Squid Ink Pasta Sauce

new: dec 2021



Olive oil in hot pan

Add two thinly sliced onions, cook at low heat

Chop 4-8 garlic cloves, add to pan

Cook on low

Add 2-3 chopped heirloom tomatoes (small)

Add 1 heaping Tb of tomato paste

Add dash of chili flakes

Add large splash of heavy cream

Add 250 g of cooked squid ink pasta

Add half lemon of juice


Serve with cooked shrimp, scallops, salmon or mix


melody recipe

Shrimp Scampi





Shrimp Scampi

New: Oct 2021

 INGREDIENTS

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

½ cup dry white wine or broth

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes, or to taste

 Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

⅓ cup chopped parsley

 Freshly squeezed juice of half a lemon

 Cooked pasta or crusty bread


PREPARATION

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.


Originally from: https://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi

Haemul Pajeon (Korean Seafood Pancakes)






Haemul Pajeon (해물파전, Korean Seafood Pancakes)
New: April 2020

Ingredients
1-1/2 to 2 cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
 (used 1/2 lb (or a little less) of squid, shrimp, and bay scallops each, scallops left whole)
2 bunches scallions (9-10 stalks)
1 red chili pepper (used red jalapeno)
2 eggs lightly beaten


Batter - makes 2 large pancakes (use 8 inch frying pan)
1C all purpose flour (used korean brand noodle flour)
1/4 C glutinous rice flour
1 T corn starch
1/2t salt
1/2t sugar
1/4t white pepper
1/2t garlic powder


Dipping Sauce (doubled from original)
2 T soy sauce
2 T white vinegar
2 T water
2 pinch of white pepper
2 pinch sesame seeds
2 pinch of gochugaru Korean red chili pepper flakes
2 T chopped scallion - optional


1. Cut seafood into bite sized pieces
2. Quickly fry at med heat, drain in sieve, save liquid, let seafood & liquid cool separately in the fridge
3. Wash and dry scallions, cut length to fit pan (basically in half), half white parts
4. Make dipping sauce
5. Mix batter with cooled seafood juice and enough icy cold water to equal about 1.25-1.5 cup total
6. Mix half the seafood into batter
7. Heat 3-4 T of oil in non-stick pan over media high heat (used setting 6, then turned down to 5)
8. Ladle in 1/2 the batter (I spooned, it was thick)
9. Arrange 1/2 of the scallions on top, press into batter. Get the pancake as flat as possible.
10. Add 1/2 the left seafood an red pepper slices
11. Spoon on half of the beaten egg (don't pour it'll all come out at once)
12. Cook for 3-4 min
13. Flip pancake adding 2-3 T oil around the edges and cook for 3 minutes more.
14. Serve hot


from:
https://www.koreanbapsang.com/haemul-pajeon/
https://www.justonecookbook.com/korean-pancake/
http://www.beyondkimchee.com/seafood-pancakes/

Dungeness Pasta

Ingredients
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche Zest of
2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley

How to Make It

Step 1
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.

Step 2
Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.

Step 3
Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

https://www.myrecipes.com/recipe/crab-pasta-prosecco-meyer-lemon-sauce

Pad Thai



Mark Bittman's Pad Thai

new: April 2017
https://cooking.nytimes.com/recipes/1013121-pad-thai?register=email&auth=register-email

INGREDIENTS
12 ounces fettuccine-width rice stick noodles
¼ cup peanut oil
4 tablespoons tamarind paste
½ cup fish sauce (nam pla)
½ cup honey
¼ cup rice vinegar
1 Tb red pepper flakes, or to taste
1 bunch chopped scallions
4 garlic clove, minced
4 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1.5 cup mung bean sprouts (+extra for garnish)
1.5 cup carrots (+extra for garnish)
1 pound peeled shrimp
1/2 pack of fried tofu
2 chicken breasts
½ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro
2 limes, quartered



PREPARATION
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.

2. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.

3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.

4. Add eggs to pan; once they begin to set, scramble them until just done.

5. Add cabbage, carrots, and bean sprouts and continue to cook until cabbage begins to wilt. (If you have to, remove half, and cook half at a time.)

6. Remove half or all of veggie mix, and add chicken. Cook until almost cooked through.

7. Add shrimp and cook until pink and almost cooked through.

8. Add fried tofu and warm.

9. Add back in all of the veggie mix.

10. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well until noodles are warmed through.

11. Serve, sprinkling each dish with peanuts and garnishing with cilantro, raw bean sprouts, raw carrots, and lime wedges.

Shrimp Tacos


Shrimp Tacos
New: March 2016

INGREDIENTS

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
OR
1 lb shrimp
Salt
8 fresh corn tortillas
Fresh Tomato Salsa
2 limes, cut into quarters
PREPARATION

Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish (or shrimp) on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish (or shrimp) from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes (1 min for shrimp) undisturbed, then turn over, and cook for another 2 minutes (1 min for shrimp). Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs.

COOKING NOTES
INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks. ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.

Ceviche de Camaro



Ceviche de Camaron: Shrimp ceviche
Shrimp Tacos
New: March 2016

INGREDIENTS

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup (or less)
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil
1 cup diced peeled jícama (or cucumber)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

PREPARATION
1. Cooking and Marinating the Shrimp.
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.

2. The flavorings.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.

3. Serving the ceviche.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Working Ahead:
The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Also freezes well.

Panko Fried Shrimp



New: November 2015

Ingredients:

1/2 pound medium shrimp, peeled (tails left on) and deveined

1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/3 cup all-purpose flour
1 teaspoon paprika

1 egg, beaten
1/3 cup panko crumbs
~1 quart vegetable oil for frying

Directions
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 3 minutes per batch. Remove with a slotted spoon and drain on paper towels before serving.


Original Full Recipe:
1 pound medium shrimp, peeled (tails left on) and deveined

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika

2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying

Shrimp and (Snow) Peas




Based on Joyce Chen recipe

Vegetable Oil
5-6 thin ginger slices
2 cloves garlic, smashed

1 lb shrimp
2 Tb shaoxing wine
1 t cornstarch
Salt
White pepper

1 bag of frozen peas (12 oz), quick thaw in boiling water (or snowpeas)
2 t chicken powder
1 t cornstarch



INSTRUCTIONS
Cut shrimp into 2-3 pieces each
Mix with shaoxing wine and cornstarch, salt (and white pepper), set aside

Heat oil in a wok on med high
Add ginger and garlic and fry until fragrent

Add shrimp and stir fry until just barely cooked, remove from work

Add more oil and drained peas. 
Cook until heated through
Add chicken powder and more cornstarch, stir well

Add cooked shrimp, stir until all is hot

Serve with white rice
OR
Rice noodles seasoned with dark soy sauce & sesame oil

Spicy Shrimp



Buckwheat Crêpes





Crepe
Crepes
Crêpes
Crêpe



Use 85 g white lily
40 g buckwheat

Seafood Pasta



Monsieur didn't like this one. Although I did manage to convince him to eat one clam!
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