Bouillabaisse with Spicy Rouille

With Mardi Gras right around the corner, it's time for be to break out my favorite Cajun style recipes! This Bouillabaisse with Spicy Rouille is one of my favorite seafood recipes of all time. If you can't make it to New Orleans for the biggest party on earth, why not bring the spirit of the party home with great down home recipes like this. Bon Appetit!

Ingredients for Bouillabaisse

• 1 tablespoon extra-virgin olive oil
  
• 2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed
  
• 1 stalk celery, diced
  
• 4 cloves garlic, minced
  
• 1/2 teaspoon fennel seed, crushed
  
• 4 plum tomatoes, diced
  
• 2 large red potatoes, cut in 1/2-inch dice
  
• 1 cup dry white wine
  
• 2 8-ounce bottles clam juice
  
• 1 cup water
  
• 2 4-inch strips orange peel
  
• 2 bay leaves
  
• Pinch of saffron
  
• 1/2 lb salmon fillets, cut into thirds
  
• 1/2 lb large dry sea scallops halved
  
• 1/2 lb cleaned, sliced calamari tubes and tentacles
  
• Spicy Rouille (recipe follows)
  

Recipe Directions for Bouillabaisse
Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes. Carefully submerge Salmon and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.

Ingredients For Spicy Rouille

• 1/4 cup chopped jarred roasted red peppers
  
• 3 tablespoons reduced-fat mayonnaise
  
• 2 teaspoons lemon juice
  
• 1 teaspoon minced garlic
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground pepper
  
• 1/4 teaspoon cayenne pepper
  
• Pinch of saffron

Recipe Directions for Rouille
Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.
Source:Cajun Bouillabaisse

Lemon Sesame Scallops

Well the Cider Brined Pork Chops were a smashing success in my opinion. Fantastic cozy dinner for a frigged Saturday night in Chicago. We had really bad weather here all weekend, so after work I went grocery shopping for everything I needed, and stayed in to catch up on some recipes I wanted to try out. This simple Lemon sesame scallop recipe was served Sunday night with some glass noodles and sliced bell peppers. The presentation was so colorful, and the variety of flavors was incredible!

Ingredients

• 2 tablespoons sesame seeds
  
• 1/2 cup fine dry breadcrumbs
  
• 1 tablespoon freshly grated lemon zest
  
• 1/2 teaspoon salt, divided
  
• Freshly ground pepper to taste
  
• Pinch of cayenne
  
• 1/3 cup all-purpose flour
  
• 1/2 cup buttermilk
  
• 1 large egg white
  
• 1/2 teaspoon salt
  
• 1 pound dry sea scallops
• 2 tablespoons cornstarch
  
• Lemon wedges for garnish
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
Preheat oven to 450°F. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside. Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside. Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth. Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch. Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
Source:Lemon Sesame Scallop Recipe

Cider Brined Pork Chops

Lately I have been all about brining meat. I found this recipe on Eating well, and I have decided to give it a try this weekend. If if had not been for the blackberry Pork chop saute last night, I would be making this for dinner tonight!

Ingredients
Cider Brine

• 2 cups apple cider
  
• 1 cup water
  
• 1/4 cup kosher salt
  
• 1/4 cup honey
  
• 1/8 teaspoon ground cinnamon
  
• 2 cups ice

Pork Chops and Sauteed Apples

• 2 bone-in pork chops, trimmed
• 1 teaspoon chopped fresh sage
  
• 1 teaspoon freshly ground pepper
  
• 1/4 teaspoon ground ginger, divided
  
• 2 teaspoons extra-virgin olive oil
  
• 1 teaspoon butter
  
• 1/2 cup thinly sliced onion
  
• 1/2 cup white wine
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve..
Source:Blackberries and Pork Chop Recipe

Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed of fat
• 1/4 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground pepper
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1/3 cup finely chopped shallot (1 large)
  
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  
• 1/2 cup brewed black tea
• 1/2 cup blackberry juice
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons cornstarch
  
• 1 1/2 teaspoons water
  
• 1 cup fresh Blackberries
• 2 teaspoons butter

Recipe Directions

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.) Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add tea, black blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Source:Blackberries and Pork Chop Recipe

Filet Mignon with Blueberry Bourbon Sauce

I have to admit that I was pretty interested to see how this would turn out. I was unsure of how the blueberries would pair with the filet. Fortunately, it was toe- curling good, and I don't say that too often!

Ingredients
Blueberry Bourbon Barbecue Sauce

• 1 1/2 teaspoons canola oil
  
• 1/2 small red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno pepper, seeded and chopped
  
• 1/4 cup bourbon
  
• 1 cup fresh or frozen (not thawed) blueberries
  
• 1/4 cup ketchup
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon brown sugar
  
• 1 1/2 teaspoons molasses
  
• Pinch of ground allspice
Filet Mignon

• 1 tablespoon chopped fresh thyme
  
• 1 tablespoon extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon coarsely ground pepper
  
• 4 6 oz Filet Mignon Steaks

Recipe Directions
Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes. Preheat grill to high. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
Source:Blueberry Steak

Amazing New Years Feast and the Recipe it Beat!

I'm so glad the Holidays are over! 2009 is going to be a better year I'm sure of it. I had zero time this December to cook or blog, but now that the hustle and bustle is over and done with...I can get back to my real passions Food & Blogging. This fantastic recipe was going to be my New Years Day feast, but the owner of my company Dan "The Lobster Man" Zawacki was kind enough to allow all of his employees to take some food home for the new year free of charge! New Years day was a feast that started with King Crab Cakes, Lobster Macaroni and Cheese and half of the most delicious Maine Lobster Wellington I have EVER had in my life! I then prepared the black & white stripped Lobster Stuffed Ravioli (sorry, we don't carry this particular product though I'm not sure why...it was PHENOMENAL) and made an Alfredo sauce from scratch and threw in a pound of Maine Lobster Claw Meat so the pasta was Lobster-riffic from the first to last bites. Better than pork chops I think, but I felt weird not preparing pork on New Years Day. My family has always told me that we prepare pork on New Years Day because the pig routs with his nose in a forward direction, the way we want to move in the new year. We abstain from preparing chicken on New Years Day because the chicken scratches the ground with the it's talons in a backwards motion, and we don't want to move backwards in the new year. It's a little superstitious I guess that's what most traditions are based upon. I hope all of you are having a great start to 2009. I look forward to another great year of gourmet food and fantastic recipes!

Pork Chops with Pears and Ginger Sauce

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed
• Salt and freshly ground pepper to taste
  
• 2 teaspoons canola oil
  
• 3 tablespoons cider vinegar
  
• 2 tablespoons sugar
  
• 2/3 cup dry white wine
  
• 1 cup reduced-sodium chicken broth
  
• 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
  
• 1 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
  
• 6 scallions, trimmed and sliced into 1/2-inch lengths
  
• 2 teaspoons cornstarch mixed with 2 teaspoons water

Recipe Directions
Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
Source:Ginger Pear Pork Chops

Asian Style Lobster Soup

I hate not having the time to post every day, but I have been up to my neck in work for the last few weeks. Tonight's dinner is going to be one of my favorite Asian style lobster soup recipes of all time. I had the warehouse in Maine send mine out for delivery this morning, so they are sitting here next to my desk waiting to become dinner. Tonight I am going to make the time to prepare this meal myself, I miss cooking every day!

Ingredients

• 3 live Maine lobsters 1 lb each
• 2 lemongrass sticks
  
• 1 can of coconut milk (14 oz)
  
• 2 + 1/8 cups water
  
• 5 coriander seeds, crushed
  
• 4 peppercorns, crushed
  
• 1 medium red onion, sliced thinly
  
• 2 garlic cloves, crushed
  
• 1 scallion
  
• 2 oz ginger root, chopped
  
• 9 oz broccoli
  
• 1 corn ear
  
• A few red radishes, sliced thinly
  
• 4 Tbsp vegetable oil
  
• Salt
  
• Fresh coriander

Directions
Boil the lobster for 6 min in rolling water. Cool in iced water and then break the claws and tails. Keep the heads and legs of the lobsters. Cut the tails open with a scissor and remove the meat. Use a nutcracker to open the claws and remove the meat. Reserve. Chop the garlic and ginger. Slice the scallion and keep. Slice the lemongrass. Heat the oil in a large wok and then add the garlic, onion, ginger and lemongrass. Cook for 1 min or 2. Add the head and legs of the lobsters. Cook for 2 min while stirring. Add the coconut milk and water. Season with salt and the coriander seeds and peppercorns. Cover and cook for 10 to 15 min. In the meantime, prepare the broccoli for 3 min and keep. Slice the radishes thinly. Filter the broth. Add the vegetables, lobster meat and serve with fresh coriander and the scallion.
Source:Soup