Category Archives: Seafood

by | February 5, 2012

Spicy grill shrimp

 

Ingredents:
Shrimp
2 lbs medium size shrimp
1/2 teaspoon garlic powder
1/2 teaspoon red chili powder
a couple of dashes dry chili flakes
fresh ground pepper
dash dried parsley
dash of sea salt

 

For the shrimp

Prepare a large pot with boiling water.
Steam shrimp for about 4 minutes until starting to turn pink.
At this point mix all the powder ingredients in a large bowl (shrimp will be toss into the mix dry ingredients).
As soon as shrimp turns a light pink,  remove and set on top of a hot grill.
You can also grill shrimp outdoor.
Place shrimp on top of foil than grill for about 5 minutes, shrimp will be tender.
Toss shrimp in the prepared bowl with all the dry ingredients.
Remove shrimp to a platter add cilantro as a garnish.

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by | June 9, 2011

Mussels with pasta cooked in Wine, Garlic and Lemon

Summer time is here and this is a recipe that is easy and fast to make for those hot summer days.

Ingredients:

  • 2 Lbs  mussels fresh or frozen
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots
  • 5 cloves garlic minced
  • 1/4 cup chopped paisley
  • 1/4 cup cilantro
  • 1 finely diced jalapeno
  • 1 cup good  dry white wine
  • 2 lemons  (juice of i lemon for cooking with mussels and the other cut up for the dish)
  • 1 teaspoons sea salt
  • freshly ground black pepper to your liking
  • 1 bag of your favorite spaghetti
  • cilantro for garnish
Directions:
Clean your mussels in a bowl of water to make sure all  sand is gone.  Rinse until water is clear. Remember if the shell does not open,  when cooked,  disregard the mussel and throw it away.
In a large pot or skillet add butter and olive oil.  Add shallots and cook at a low heat until translucent .
At this point start to boil water for your pasta using a large pot.  Bring to a boil.
Add  garlic (do not burn the garlic).  Cook for a minute than add wine,  parsley, cilantro, jalapeno,  juice of a lemon and add  cut lemon skin into the pot.  Salt & pepper to your liking.  Bring to a boil than reduce to a medium heat,  adding  mussels.  Stir well and cover with a lid.
Cook 8-10 minutes. Do not over cook the mussels or they will be rubbery in texture. 


n your pasta pot with boiling water,  add the spaghetti cook according to package directions (about 9 minutes)  Add  pasta amount depending on  servings.
At this point both should be ready about the same time.
When mussels are done do not open the lid.  Place cooked pasta in a large platter or bowl.  Spoon the cooked mussels over  pasta.  Sever with fresh cilantro and lemon slices.

Easy mussel seafood recipe for lazy summer days


very refreshing papaya salad
Enjoy with my papaya salad recipe.  Enjoy the rest of the white wine with your meal!




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by | April 24, 2011

Sardine Lover’s snack as an appetizer

Ingredient
1 large Lemon sliced
1 can of sardines in olive oil
10 mini tomatoes cut in half
1/2 thinly sliced onion
arugula leaves
10 multi-grain arugula
1 large ripe avocado
fresh ground pepper
Directions:
 Thinly slice the onions, tomatoes slice, thinly slice the lemon and set a side.  Drain the sardines.  Place a few leaves of arugula on a cracker followed by tomatoes, onions topping with a piece of sardine.  Squeeze lemon juice and add ground pepper  on top of the sardine. Serve with a slice of avocado. Squeeze fresh lemon juice on the avocado.
Enjoy this easy appetizer.
Great with a glass of wine

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by | February 28, 2011

Mussels steam in white winewith crispy bacon topping

French Bistro style.

INGREDIENTS
3 lbs live mussels
3 T unsalted butter
2 1/2  cup white wine (crisp decent wine)
2 chopped leeks (white part)
4 chopped garlic cloves
1 bay leaf
chopped parsley
pinch of thyme
2-4 peppercorns
4 strips of bacon (optional)
cilantro for garnish
slice lemon wedges

DIRECTIONS:
Scrub mussels and rinse well.  Make sure there is no sand.
Heat butter in a large skillet or wok at a high temperature.  Add chop leeks, garlic, add white wine (more if needed) bay leaf, thyme and peppercorns.

Bring to a boil and  reduce heat add clean mussels (do not brown garlic). Cover with a lid.  Stir once or twice  to mix the bottom and top mussels,  add chopped parsley.
Cook mussels for about 5-8 minutes or until all mussels have open.  Throw any unopened mussels. Bad mussels will not open.
Cook bacon and crumble on top of mussels, add a bit more fresh chopped parsley..
Garnish with cilantro and lemon (optional).

Enjoy with a dish of pasta or rice with mushrooms and some toasted slices of  a baguette or sourdough bread.

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by | February 26, 2011

Spicy Grill Shrimp

INGREDIENTS
Shrimp
2 lbs medium size shrimp
1/2 teaspoon garlic powder
1/2 teaspoon red chili powder
a couple of dashes dry chili flakes
fresh ground pepper
dash dried parsley
dash of sea salt

For the shrimp

Prepare a large pot with boiling water.
Steam the shrimp for about 4 minutes until starting to turn pink.
At this point mix all the powder ingredients in a large bowl, shrimp will be toss into the mix dry ingredients.
As soon as the shrimp turns a light pink, remove and set on top of a hot grill.
You can also grill the shrimp outdoor.
Place the shrimp on top of foil than grill for about 5 minutes. The shrimp will be tender.
Toss the shrimp in the bowl with all the dry ingredients.
Remove shrimp to a platter add cilantro as a garnish.
Do not over cook shrimp or it will be rubbery and dry.

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by | February 22, 2011

Crab with Chili, Garlic and Ginger Chinese style

Ingredients:
3 individual dungarees crabs

corn flour for dusting the crab
oil for frying
5 green onions cut into 1 inch length
sliced ginger according to taste
dried red chili (soaked in hot water than sliced)
5 cloves garlic diced
cilantro for garnish
Sauce Ingredients
3 tablespoon oyster sauce
1/2 teaspoon fish sauce
1/2 teaspoon sesame oil
pepper to taste
1/3 cup chicken broth
2 teaspoon corn starch
1/2 teaspoon light soy sauce
Clean crabs and flash stream for 4 minutes at a high temperature.  When crabs starts to turn red,  take crabs out of  steamer and cut crabs into pieces.
Heat pan with oil. Dust crabs with corn flour and place in a hot skillet. (one crab at a time unless you have a big wok).
Once the crabs are cooked (red in color)  remove any extra oil in pan.  Stir fry ginger, green onions, diced garlic and cut chili (optional) with cooked  crab..
Add the sauce to the pan with the mix ingredients and crab. Stir fry a minute or so.
Place crabs on a platter and garnish with cilantro.
 Enjoy.
 Recommended:  Serve with rice and bok choy (side dishes).
Wash bok choy before stir frying.  Bok choy is easy to make. Using a skillet, add a little canola oil and 2-3 large cloves of diced garlic over low to high heat.  Do not burn garlic.  Toss bok choy in skillet and add 1/4 cup chicken broth,  cook until tender but not over cooked.  Place on a platter and drizzle soy sauce over bok choy.  Add salt if desire but the soy sauce is already salty and the chicken broth. Takes about 5 minutes to make. Best to make  last.

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by | February 1, 2011

Seared Salmon with Soy Ginger glaze and bok choy

I love salmon and I eat it a few times a week.  It is so rich in flavor and is loaded with heart-healthy omega-3 fatty acids, it is especially delicious when brushed with ginger, soy and sprinkled with sesame seeds.  A very easy glaze to make and so flavorful. You will make it over and over again.


2 (6-ounce) Salmon fillets (depends on how many persons)



Ingredients for the Glaze
1 tablespoon Soy sauce
1 tablespoon minced fresh ginger
1 scallion minced
1 tablespoon honey
2 teaspoon rice vinegar
1/4  cup orange juice 
1 teaspoon sesame seeds (depends  on how many salmon fillets) 


bok choy (cooked)
baby spinach or  broccoli (cooked)
2 cloves of chopped garlic
chicken broth
2 tablespoon canola oil,  do not use olive oil


Directions:
Combine oil, orange juice, soy sauce, honey and  fresh ginger in a small bowl.
Pour over salmon and marinate in the refrigerator for 1 hour, turn over in 30 minutes  to coat the other side.


Remove from marinade, reserving marinade.  Pan cook salmon on a lightly oiled pan until done, about 5 minutes on each side, depending on thickness of the salmon. 
Brush twice with marinade,  once when you put it on the pan and one more time after turning.  Sprinkle sesame seeds. Serve on a bed of cooked bok choy or a bed of fresh washed baby spinach. (pat dry spinach)  The hot salmon will cook the spinach.



For bok choy:
When ready to serve, prepare bok choy or other vegetables.

Cooking bok choy in a pan add a tablespoon of canola oil and chopped garlic, (do not over cook the garlic)   cook for about 3 minutes and add either a few tablespoons of chicken broth or water(cook addition 1 minute). 
Add a pinch of salt. Place on the plate. 

Layer veggies and top with cooked salmon. Pour a few spoons of sauce and sprinkle the sesame seeds, add a pinch of salt.   
Garnish with parsley or cilantro.

Goes salmon well with my cilantro rice recipe as a side dish.

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by | January 3, 2011

Lobster Cantonese style… Chinese New Year

  •  Ingredents:
    1 large fresh live lobster
    1/3 cup peanut oil, divided
    3 clove garlic, crushed
    1 slice fresh ginger root, sliced
    8 shrimps
    1 1/2 cup chicken broth
    2 tablespoon rice wine or cooking sherry
    2 tablespoon soy sauce
    2 tablespoon cornstarch
    2 teaspoon brown sugar
    1 eggs, beaten
    3 green onions, chopped
    Garnish with fresh cilantro

    Directions

    Directions
    Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long knife and drain any body green liquid.
    Prepare a very large ( pasta pot ) with boiling water and put the live lobster in the pot and cover with a lid cook for 15 minutes. ( reduce heat to medium )
    After  lobster is cooked 10- 20 minutes ( depends on size ). When done snap the tail off, chop the tail into small pieces, and crack the claws in half as well.
    If you know how to eat the body of the lobster add that as well.
    Heat half of  peanut oil or canola oil in a deep heavy skillet or wok over medium heat.
    Add crushed garlic but do not burn the garlic.
    Place  cut up lobster pieces, and stir fry until they are cooked through, about 2 to 4 minutes.
    Remove lobster and garlic from the pan.
    Heat remaining oil in skillet. Add  sliced ginger and shrimp and fry until  shrimp is pink. Pour in the chicken broth, and bring to a boil, stirring constantly.
    In a small bowl, mix together rice wine or sherry, soy sauce, cornstarch and brown sugar until well blended.
    Add  rice wine mixture to the pan, and stir-fry for a minute or two,  until the sauce becomes thick and translucent.
    Stir in green onions, and turn the heat off.
    Drizzle  beaten eggs over the mixture in pan,  and stir until  scramble eggs are in tiny pieces.
    Finally, return lobster to pan, and cook over low heat for a few minutes to blend flavors.
    Transfer to a serving dish, and let stand,  covered for a few minutes before serving.  Garnish with fresh Cilantro
    Lobster goes great with Steam rice and garlic baby Bok Choy.
    I will add a photo later

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