Seafood

Steamed Mussels in Basil Pesto and Red Wine Broth

Getting Started

To Start

  • Pre-heat oven to 375

What You’ll Need

  • 6-7 roasted garlic cloves smashed
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive oil or
  • (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
  • 2 green onions chopped
  • 2 14.5 oz cans low sodium chicken broth
  • 1 14.5 can diced tomatoes
  • 1 Tablespoon Basil Pesto
  • 2 sprigs fresh oregano
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds mussels
  • 1/2 cup red wine (use a good one)
  • 5-6 stems of Flat Leaf Parsley (chopped)
  • Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.


Steamed Mussels in Basil Pesto and Red Wine Broth Read More »

Pickled Shrimp (New Orleans Style)

Ingredients

What You’ll Need

  • 3 pounds raw large shrimp (shells and tails on)
  • 1 large sweet onion cut into quarters and sliced
  • 1 1/2 teaspoon celery seed
  • 1 cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 6 garlic cloves thinly sliced
  • 14 bay leaves
  • 1 teaspoon fennel seed
  • 1 1/2 teaspoon mustard seed
  • 2 teaspoons dried chili seeds
  • 1 teaspoon white pepper
  • 1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
  • 2 fresh lemons sliced, plus ½ cup fresh lemon juice

Method

1

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on. Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently.

2

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

3

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.


Note: you will need 3 large scallops for each shell

Pickled Shrimp (New Orleans Style) Read More »

Ingredients

To Start

  • Preheat over to 375 degrees

What You’ll Need

  • 4 Tablespoons butter + additional for on top
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon Chile powder
  • 1/2 cup Panko breadcrumbs
  • 1 pound fresh Sea Scallops (or frozen and thawed)
  • 1 fresh lemon cut into wedges
  • 1 small block of Gruyere cheese

Method

1

Make sure the scallops are blotted dry with a paper towel

2

In a medium size saute pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.

3

Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of cheese; return to the oven broiler for 1 minutes or less till cheese is melted

4

Garnish with a fresh flat leaf parsley


Note: you will need 3 large scallops for each shell

Baked Scallops on Sea Shells Read More »

Getting Started

What You’ll need

  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon crushed dried red Chile flakes
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops (12 to 15)
  • Salt and freshly ground black pepper
  • Lime wedges, for serving

Method

1

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

2

Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.


Cilantro Scallops Read More »

Chive Salad Dressing

What You need

  • 2- 2 1/2 pounds Fresh Mussels (beards removed)
  • 4-5 garlic cloves chopped
  • 2-3 hot peppers or chilies
  • 1 red onion chopped
  • 1 1/2 cups chopped bell peppers (yellow, orange and green)
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons butter
  • 1 14.5 oz can diced tomatoes with chilies
  • 2 teaspoons cumin
  • 1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro
  • 2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)
  • 1 lemon or lime

Method

Preparing

1

In a large stock pot over medium to medium high heat melt the butter and olive oil.

2

Add the onions, garlic cloves and peppers;

3

saute until tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes;

4

Pour the beer into the pot and heat up for 2-3 minutes; add the mussels, give a quick stir and cover.

5

Cook mussels for 8-10 minutes till all are open (discard any that did not open)

6

Add the cilantro; squeeze some lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and toasted or crisp bread for dipping.


Drunken Mussels Read More »

Grilled Scallops with Pepper Citrus Salsa

 

Getting Started

What You’ll Need

  • 1 pound Sea Scallops
  • 3-4 tablespoons melted butter
  • Salt to taste
  • 1 lime
  • 1 lemon
  • 1 half of a fresh orange
  • 1/2 cup fresh pineapple (chopped)
  • 1 medium size ripe tomato (chopped)
  • 1/2 cup onions (chopped)
  • 3 tablespoons mined fresh parsley
  • 2-3 sprigs fresh mint (optional)
  • 1 tablespoon dried chili pepper flakes
  • OR 1-2 tablespoons fresh chillies
  • 1/2 teaspoon salt

Method

1

In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime

and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.

2

Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.

3

Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately


Salsa is best when made ahead; store in refrigerator up to 24 hours

Grilled Scallops with Pepper Citrus Salsa Read More »