Andy's Marinated Swordfish

Hello all of you beautiful foodies! It's Monday, and the only reason I'm so darn chipper is because it looks like it might actually finally be summer here in Chicago! To get this summer spirit rolling, Andy ordered our Fresh Catch Swordfish last week and took it home to make a fresh feast for his friends. He did me the honor of taking my camera so he could capture all the delicious images, so it's time to share now! I'm still nagging him to write down the recipe for me to share with you guys...his first set of directions contained not one single actual measurement of anything. But, he is still new at this so I'll cut him some slack. Patience is a virtue my hungry friends (and one I am always told I should acquire). Hopefully I'll get that from him later this week. Until that time, enjoy the tasty images Andy took for us. See you guys soon!

Grilled Seafood Wrapped in Banana Leaves

OK, this recipe is the most complex by far that I will get to enjoy this holiday season...no shocker it's not going to be prepared by me, nor will it look as pretty as the picture does.

Ingredients

• 1 1/2 Teaspoons sea salt
  
• 1 Teaspoon freshly ground white pepper
  
• 5 to 6 fresh bird chilies
  
• 12 garlic clove, thinly sliced
  
• 5 shallots, thinly sliced
  
• 12 slivers fresh ginger, thinly sliced
  
• slivered zest of 2 limes
  
• 1 1/2 Pounds large shrimp, peeled, deveined, and thoroughly dried
  
• 1 Pound mussels, scrubbed, debearded, and thoroughly dried
  
• 1 Pound hard shell clams, scrubbed and thoroughly dried
  
• 1 1 1/2-pound lobster, chopped into bite-size pieces
  
• 2 Thai basil leaves, roughly torn
  
• 2 Cups Arugula leaves, torn into bite-size pieces
  
• 1 lemon, thinly sliced
  
• 2 16-by-18-inch pieces banana leaves
  
• Cooked jasmine rice, for serving (optional)

Directions
Combine the salt, pepper, chiles, garlic, shallots, krachai, and kaffir lime leaves in a bowl, and mix well. Add the seafood, basil leaves, arugula, and lemon slices. Toss to mix well.
Heat a grill. Line a 16-by-18-inch double layer of aluminum foil with a banana leaf. Place the seafood mixture in center of leaf. Cover it with second banana leaf and another 16-by-18-inch double layer of aluminum foil. Roll edges of aluminum foil over tightly to form a pouch.
Place the pouch on the grill over medium-high heat. Cover, and grill-smoke for 20 minutes. Be sure to open air vents in top of grill cover. Carefully open pouch slightly to make sure the mussel shells are open and the lobster shell has turned pink. Remove pouch from the grill, and transfer seafood, along with the juices, to a platter. Serve with rice.
Source:Banana

Scallop Tea Rice with Citron Infused Caviar

This is a great Asian inspired scallop recipe that also includes one of my favorite cooking ingredients, caviar. For this particular recipe, I like using Citron infused Caviar not only to add a little color to the recipe, but it adds a little kick to it as well!

Ingredients

• 1 1/2 cups short-grain rice (such as sushi rice)
  
• 2 1/2 cups bottled clam juice, divided
  
• 3 tablespoons soy sauce, divided
  
• 3 tablespoons sake, divided
  
• 2 teaspoons minced peeled fresh ginger
  
• 1 teaspoon sugar
  
• 1/2 teaspoon coarse kosher salt
  
• 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags
  
• 2 cups boiling water
  
• 1 lb of Maine Sea Scallops
• 1 3.5 oz.jar Citron-infused Caviar
• 2 teaspoons white sesame seeds, toasted
  
• 1 green onion, thinly sliced
  
• Wasabi paste

Recipe Directions:
Rinse rice in strainer under cold running water until water runs clear; drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes. Place green tea leaves in medium teapot. Pour 2 cups boiling water over; cover and let steep while preparing scallops. Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet. Add scallops; cover and reduce heat to medium-low. Cook 30 seconds. Turn scallops over; cover and cook 30 seconds. Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet. Slice each scallop in half horizontally to create 2 rounds. Divide rice among 4 shallow soup bowls. Spoon reserved scallop cooking liquid around rice. Arrange scallops, cut side up, atop rice. Sprinkle caviar, sesame seeds, and green onion over. Strain hot tea over scallops. Serve, passing wasabi alongside.
Source:Tea Rice Scallop Recipe