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Linguine with Clam Sauce

26 Jun

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Whenever I sit at the beach I am starving and thinking about food.

Nothing is better than beach food.

My friend Joan was talking and her favorite meal is linguine with clam sauce so I had to come home and make it.

My Mom always made this for us so I didn’t think too much about cooking it.

1 1/2 pounds of fresh linguine

One stick of butter

One cup canola oil

6 cloves minced garlic

One cup chicken stock

Two pints fresh chopped clams about 32 ounces.

4 tablespoons rough chopped parsley

Salt to taste because sometimes the clams are salty and sometimes they are not.

1/2 teaspoon crushed red pepper [optional]

Melt the oil and butter in a saucepan

Add the garlic just until you smell that delicious aroma

Add the clams with all their juices and chicken stock

Let this come to a boil and then simmer for at least 15 to 20 minutes

Bring a large pot with water and one tablespoon salt to a boil

Cook the pasta to your liking.

I like mine slightly undercook and chewy.

Drain the pasta and in the same big pot return the pasta and add the clam sauce.

Let it cook on the stove for two minutes for all the sauce to coat the pasta on medium heat

Take off the heat and add the fresh parsley and plate.

If one would like grated cheese by all means let them have it.

This is a fast delicious meal.

You can make the sauce ahead of time , refrigerate it and then just heat it up.

 

Frozen Mussells Mariniere

20 Dec

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Forty years ago I took a French cooking class.

This was one of the recipes but of course I changed it a little.

First of all I used frozen mussels. They are clean, tender and have to be cooked frozen.

I was so surprised they are so good and I didnt have to clean them.

So when I come home starving I can have these cooked in ten minutes.

4 pounds of frozen mussels

8 tablespoons butter

One large chopped shallot

4 cloves diced garlic

1/2 cup chopped parsley

1/2 teaspoon salt

one teaspoon black pepper

2 cups white wine

One heaping teaspoon powdered chicken bouillon

Melt the butter in a large stock pot

Add the shallots and garlic

Cook till they are just soft

Add the frozen mussels, salt, pepper, bouillon and wine

Stir everything together

Bring to a boil and cover for six  to ten minutes

The mussels should open and the shallots and garlic pieces will get into every mussel

Add the chopped fresh parsley

Thats it.

Serve with big pieces of fresh bread, a fork and spoon.

The broth is so delicious you have to drink it.

This is a great make ahead recipe.

Cook it at five and serve it at seven. Keep it warm on the stove.

Make sure to never eat any unopened mussels. Just throw them out.

This serves four happy people

 

 

 

 

Lemon Lobster Salad

29 Jul

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This was lunch for my sister and me today.

It was great.

6  cooked and sliced lobster tails

2 cooked and sliced lobster claws

2 tablespoons good mayonnaise

2 tablespoons fresh lemon juice

4 cups of arugula and spring mix salad

1/2 sliced seedless cucumber

2  diced scallions

6 yellow tomatoes

Lemon garlic dressing

12 pita chips

Mix the lobster with the mayonnaise and lemon juice.

Mix the arugula, salad mix, cucumber, scallion,  pita chips and lemon dressing together.

Place the salad in a bowl and place the lobster next to it.

Season with salt,  black pepper and some extra lemon slices

This was a well deserved special  delicious treat.

This could serve four if you add more salad but once again I couldn’t stop eating…

Spicy Shrimp Soup

27 Jan

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This is so good and easy.

Another fabulous recipe that was on Pinterest.

I did change it to fit my taste.

1/4 cup olive oil

One large chopped onion

2 chopped shallots

4 big cloves chopped garlic

2 chopped carrots

1 diced jalapeno

1/2 teaspoon salt and black pepper

1  15 ounce can diced tomatoes or four diced plum tomatoes with all the juice

8 cups chicken broth

1 cup whole faro

1 pound peeled and de-veined medium shrimp

6 to 8 cups of baby spinach

12 big basil leaves

Heat the oil an medium heat.

Add the onions, shallots , garlic, carrots , jalapeno, salt and pepper.

Cook until soft about 8 to 10 minutes.

Add the tomatoes and chicken broth and bring to a boil

Add the farro and cook for about 25 to 30 minutes.

The farro should be chewy not mushy

Add the shrimp and basil

Cook about another five minutes till the shrimp is cooked.

Add the spinach.

Serve with hot crusty bread

This is a two bowl meal for me.

The medium shrimp is great and cheaper. You want everything to fit on your spoon so the larger shrimp is too large.

 

 

 

 

 

Fish Stew with vegetables

10 Nov

FIsh Stew with vegetables

This is a modification of my original fish stew because I now have children who have shellfish allergies.

Three tablespoons of olive oil

One large diced onion

6 minced garlic cloves

One large can of diced tomatoes

One small can of diced tomatoes with green chilies

One  small can of tomato paste

One can of tomato paste water

3 tablespoons pesto

6 tablespoons chopped green olives

One bag of chopped broccoli, carrots and cauliflower.

The bags of fresh vegetables are great and saves time.

This bag has all three vegetables so it is really easy.

One teaspoon red pepper flakes

2 pounds of cod fillet cut into cubes

Salt and pepper to taste

Saute the onion and garlic in the olive oil

Add the bag of vegetables and cook till they are soft

Add all the tomatoes, tomato paste and water

Bring everything to a boil then simmer

Add the pesto and olives

Then add the fish

Simmer until the fish is flakey about 15 minutes.

Check your salt now, you may or may not need any.

Serve with fresh basil and a big chunk of crusty bread

 

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Scallop Sliders

29 Apr

Scallop Sliders

 

My good friend came for lunch and I wanted to make it special but not go crazy.

Okay ,I went crazy.

The menu was kind of nice.

Corn chowder, scallop sliders, grilled pork sliders. sausage salad with balsamic dressing and spinach pies.

Tea and cookies were an after thought.

I love to cook for people I like so this was fun.

Start with a package of dinner size potato rolls. They are nice and soft.

Pat dry 8 large scallops. The scallops should almost be the size of the roll.

Dredge them in a 1/2 cup of flour with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Mix two tablespoons butter and two tablespoons of oil in a nonstick skillet.

Heat on medium high and place each scallop in the hot pan and don’t move them or let them touch.

Cook for a couple of minutes till there is a nice brown crust on the bottom.

Turn over and brown the other side.

Slice open the rolls and put a 3/4 teaspoon of tartar sauce on one side.

One scallop

Then one slice of bacon

One slice of tomato

handful of lettuce or arugula

One tablespoon of diced scallions

Drizzle of lemon garlic salad dressing

These are so good.

Hope you enjoy them.