Thursday, August 21, 2008

Filet Mignon with Mustard Sauce

This is a fantastic fillet mignon recipe! Make sure when you cut the steak, you cut it with the grain of the meat.

  • 1 6 oz fillet mignon
  • 1/2 teaspoon olive oil
  • 1 1/2 tablespoons Cognac
  • 1/4 cup beef broth
  • 1/4 cup water
  • 2 tablespoons coarse-grained mustard
  • 1 teaspoon unsalted butter
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deg laze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

Wednesday, August 20, 2008

Tuscan Lamb Chop Skillet

Lamb always makes a beautiful presentation! Try this down home Italian recipe! It's pretty easy to prepare and always impressive on the dinner table!

  • 8 lamb rib chops, cut 1 inch thick
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 19-ounce can cannelloni beans (white kidney beans), rinsed and drained
  • 1 cup canned Italian-style stewed tomatoes, undrained
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons snipped fresh rosemary
  • Fresh rosemary sprigs (optional)
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs

Baked Ziti with Shrimp & Scallops

This phenomenal pasta recipe uses two great seafoods. Remember when shopping for Sea Scallops to search for the "Dry Scallops"! No one likes the taste of chemicals in their seafood!

  • 8 ounces uncooked ziti (short tube-shaped pasta)
  • 1/2 cup hot water
  • 1 (12-ounce) bottle roasted red bell peppers, drained
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 8 ounces large shrimp, peeled, deveined, and chopped
  • 8 ounces sea scallops
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • Cooking spray
  • 3/4 cup (3 ounces) shredded sharp provolone cheese

Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.

Dungeness Crab Pot

This crab recipe is so elegant and easy to prepare. Most of my recipes can use any type of crab you like best, but this one needs to be prepared with dungeness crabs.

  • 1 can (14 oz.) reduced-sodium chicken broth
  • 3/4 cup dry vermouth
  • 2 tablespoons butter or margarine (optional)
  • 2 tablespoons chopped parsley
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked

In a 6-8 quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes. Spoon crab pieces into wide bowls; ladle broth over crab.
Source:Crabby Pot

Asian Steak Salad

Any steak you have on hand will be great for this recipe, but I like using New York Strip Steaks to ensure that it turns out as flavorful as possible.

For steak
  • 1/4 cup Asian fish sauce
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 10 oz. NY Strip Steaks
For salad
  • 1/2 cup fresh lime juice
  • 6 tablespoons water
  • 6 tablespoons sugar
  • 6 tablespoons Asian fish sauce
  • 1 1/2 teaspoons dried hot red-pepper flakes
  • 1/2 cup thinly sliced shallots (2 medium)
  • 8 oz dried vermicelli rice-stick noodles*
  • 2 medium Granny Smith apples
  • 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  • 1 cup fresh mint leaves, torn into pieces if large
  • 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain.

Deep Fried Lobster

This is an easy lobster recipe to make any night of the week! I prefer to use Lobster tails for this recipe, but if you like you can use Live Maine Lobster!

  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 pounds lobster tails, cleaned and halved but still in shell
  • 2 quarts oil for deep frying

In a gallon sized plastic zip seal bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. Heat vegetable oil in a deep fryer or large skillet to 365 degrees F. Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

Tuesday, August 19, 2008

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

  • 8 tablespoons extra-virgin olive oil, divided
  • 1/4 cup minced shallots
  • 2 tablespoons minced fresh Italian parsley
  • 1/2 teaspoon finely grated lemon peel
  • 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  • 6 jumbo shrimp, peeled, deveined, butterflied
  • 6 very large dry sea scallops
  • 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  • 3 tablespoons water
  • Lemon wedges
  • Fresh Italian parsley sprigs
  • Lemongrass and Cilantro Sauce
  • Saffron Mayonnaise
  • Roasted Grape Tomato, Orange, and Basil Relish

Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

Grilled Garlic Shrimp

Lots of garlic and herbs on grilled succulent shrimp! Awesome with pasta and super easy to make any night of the week. All you really need is the shrimp, and the rest is just stuff found in any regular spice rack!

  • 2 lbs extra large shrimp, peeled deveined
  • 1 teaspoon paprika
  • 1 tablespoon sliced fresh garlic
  • 1 teaspoon italian seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon basil
  • 1 tablespoon brown sugar

Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

Balsamic & Black Pepper Crusted Steak

This is an excellent steak recipe Great for New York Strips or Filet Mignon! I recently tried this with a combination of Bison (Buffalo) Strip Steaks & Rib Euy Steaks and they were incredible!

  • 2 tablespoons molasses
  • 2 teaspoons balsamic vinegar
  • 4 Steaks of your choice
  • Cooking spray
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper

Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
Source:Black Pepper

Crab & Asparagus Soup

I'm usually not a fan of asparagus, but if you combine it with sweet succulent crab meat, It's amazing! I prefer to use Johna Crab Meat in this recipe, but use whatever you see fit!

  • 1/2 pound fresh asparagus
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped shallots or onion
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 egg, well beaten
  • 1/4 pound cooked Jonah crab meat
  • 2 tablespoons thinly sliced green onion

Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt, and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, 1 to 2 minutes. Add the broth and bring to a boil. In a small bowl, combine the cornstarch and water, stirring it to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, letting it swirl to form lacy shreds in the hot broth. Add the crab meat and stir well. Sprinkle in the green onion, remove the soup from the heat, and serve hot or warm.
Source:Asparagus Soup

Tarragon Lobster Salad

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. No wonder it does so well with lobster! Try this fantastic Lobster Tarragon Salad recipe when you have the chance! It's easy enough to prepare for lunch and fancy enough to bring as a hostess gift!

  • 4 (1 1/2-lb) live lobsters
  • 1/4 cup finely chopped shallot
  • (1 large) 3 tablespoons fresh lemon juice
  • 1/3 cup mayonnaise
  • 2 tablespoons finely chopped fresh tarragon
  • (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, and then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells. Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!
Honey Shrimp
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 egg lightly beaten
  • 2/3 cup water
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons cornstarch
  • Vegetable oil for deep frying
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds

Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.

Baked Lobster Quishe

It's a proven fact that people love quishe. This recipe dresses it up a bit with sweet Maine lobster meat. Try it out for your next cocktail party!

  • pastry for a 9-inch crust
  • 2 large leeks, white and 1 inch of the chartreuse part
  • 1 tablespoon butter
  • 1 teaspoon lemon zest, finely shredded
  • 2 cups cooked lobster meat, about 12 ounces, cut in large chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh thyme
  • 3 large eggs, beaten
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 cup shredded swiss cheese

Heat oven to 375 degrees F. Line a 9-inch pie pan or 10-inch quiche pan with pastry. Line the pastry with foil, then weight with a smaller pan or a big handful of dried beans. Bake until set, 10 to 12 minutes, then remove liner and continue baking until shell is fully cooked and lightly browned, 5 to 7 minutes more. Set the shell aside.While pastry is baking, thinly slice leeks. You should have 1-1/2 cups. Put them in a colander under running water and rinse until all sand is washed away. Drain thoroughly. Melt butter in an 8- or 9-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until all extra moisture is evaporated and they are softened but not browned, about 5 minutes. Stir in the lemon zest and cook until the fragrance is released, about a minute more. Stir in lobster, salt, and thyme and set aside.Beat the eggs with milk, cream, and lemon juice. Sprinkle the cheese onto the prepared crust, then spread on the lobster and leek mixture. Pour in the custard. Reduce heat to 325 degrees F. Put the quiche on a cookie sheet and bake until just set (a knife blade inserted near but not right at the center will come out clean), about 30 to 40 minutes

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

  • 1/2 cup mushroom
  • 1/2 cup scallions
  • 3 tbsp butter
  • 3 cup lobster meat
  • 9 oz cream cheese
  • 1/3 cup half and half
  • 3 tbsp parsley
  • 2 tbsp white wine
  • 1 cup Swiss cheese
  • 2 cup flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 3 cup milk
  • 3 each egg
  • 2 tbsp butter

Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

  • 1 (16-ounce) Italian pizza shell
  • Pesto
  • 2 tablespoons pine nuts (pignoli)
  • 2 cups lightly packed fresh basil leaves
  • 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  • 1/4 cup extra virgin olive oil
  • 1 to 2 garlic cloves

  • 8 ounces cooked shrimp
  • 2 cups shredded mozzarella cheese, divided use
  • 1/2 cup pitted Kalamata olives
  • 1/3 cup sliced green onions
  • 1/3 cup freshly grated Parmesan cheese

For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated

Monday, August 18, 2008

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!
cajun salmon
  • 1 teaspoon olive oil
  • 1 large red onion, thinly sliced and separated into rings
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon butter
  • 1 garlic clove
  • 3/4 pound fresh scallops
  • 1 to 2 teaspoons hot sauce

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

Napa Crab Salad

This is a Napa Valley favorite! A fresh salad brimming with fresh Alaskan King Crab meat! This recipe can also be used with Jonah Crab, or Snow Crab!

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 8 cups finely sliced Napa cabbage (about 1 head)
  • 2 cups grape tomatoes
  • 1 1/2 cups fresh lump crab meat
  • 3/4 cup chopped green onions
  • 1 avocado, cubed
  • 1 cup cashews
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Combine mayonnaise and lemon juice, stirring well; cover and chill.
Gently toss together cabbage and remaining ingredients in a large bowl. Carefully toss in dressing. Serve immediately.
Source:Napa Slaw

Stuffed Loster Tails

If you don't feel like preparing the mixture to stuff into the lobsters, I recommend ordering some crab cakes from Lobster Gram. These crab cakes (available in Maryland Style & King Crab) are so full of crab meat, it's difficult to see the stuffing! This is a very heavy meal, so I would advise working up an appetite before hand!

  • 4 (1 1/4-pound) lobsters, cooked
  • 2 cups crushed reduced-fat round buttery crackers (such as Ritz)
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons fresh Parmesan cheese
  • 2 1/2 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 4 lemon wedges
Preheat broiler. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside. Combine the lobster, crackers, and the next 5 ingredients (crackers through Worcestershire sauce) in a large bowl. Divide the lobster mixture evenly among tail shells. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.
Note: You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.