Steamers

We dug almost eight pounds of clams at our cabin this weekend.  Typically I just steam the clams and we eat them alongside some good bread and melted butter.  What is your favorite way to prepare clams or shellfish?

Linguine with Arugula and Fresh Crab

We went crabbing on opening day of crab season and came home with 11 biggies!  Thank goodness we have three licenses to make this possible... yes, that is me validating our catch in case anyone is wondering. :)

Ironically, my friend posted a crab pasta recipe on facebook today and I made it for dinner.  Refreshing, light and full of crab.  I'm not a big fan of eating crab mixed in with things... I prefer it straight from the shell or in a great crab cake.  But this pasta was a good option, Linguine with Arugula and Crab.  Add in some lemon and garlic and you're done!  You can substitute chicken or shrimp for the crab.

Click here for the link, courtesy of Tuesday Recipe.

Thai-Style Halibut with Coconut-Curry Broth

A sorority sister claims her husband added this meal to his top five favorites list.  Her son licked his plate clean.  She also mentioned it was pretty easy to make.  This basically solidified the recipe's spot on my shopping list and on our list of dinners for the week.

My husband and I like Thai food and halibut.  Our kids love fish.  But how spicy was this going to be, and would our kids really eat it?  Turns out the finished dish had only a very minor kick, that the kids didn't even notice.  Probably because both kids ate the fish so fast there wasn't time to taste it?  My oldest even ate the steamed spinach and asked for seconds of everything, including rice with a hefty slathering of the coconut curry broth.  This recipe for Thai Style Halibut with Coconut Curry Broth is a keeper!

The broth is simmered...

Halibut fillets are added.

I spooned some sauce on top of the fish before putting the lid on.

While the fish cooked/steamed for 8 minutes I steamed up some spinach and made some five minute rice.  Note - remember that steaming spinach will turn the biggest bag of greens in to a small amount. 

The finished dish... tender halibut laying on a bed of steamed spinach and bathing in coconut curry broth.  I added rice to the bowls before serving.  I suggest you serve a nice fresh french loaf alongside this mean so help soak up the broth.  There were zero leftovers and this will be made again very soon! 

To see the recipe, courtesy of Ellie Krieger and Food Network, click here.

Salmon

Even basic salmon (or almost any fish) on the grill can look very elegant with the addition of thinly sliced lemon.  Arrange in a neat row, or in a flower like shape in the photo above.  Grill and serve.  The lemon will add a touch of moisture and flavor to the cooked fish.  Enjoy!

Spaghetti with Oven Baked Clams

An impromptu trip to the Ballard Farmer's Market resulted in one dozen pacific oysters and two dozen steamer clams.  Fresh seafood for dinner!

I'm a seafood purist.  I don't like to alter the taste of seafood too much. Marinades, smothering in sauces, or basically doing anything to remove the actual flavor of the fish or shellfish seems silly to me.  But, we weren't in the mood for steamed clams, we needed something more substantial.  Tyler Florence to the rescue!

Tyler's recipe for Spaghetti with Oven Baked Clams has over 50 reviews and rated at 5 out of 5 stars.  Plus, it included a large amount of garlic and pancetta.  Score!

Diced pancetta and ten, yes ten, garlic cloves warming up...

Adding the uncooked clams, tomatoes, basil leaves, white wine, and black ground pepper.  Then, straight to the oven to pop those little clammies open!  I excluded the dried red chiles as the kids would be eating this too.  Can always add red pepper flakes to individual servings...

Add the pound of cooked pasta and your dinner is ready to go!

A very refreshing and flavorful dinner.  The clams still had their natural flavors and were enhanced by the garlic and pancetta. We will definitely be doing this again... hopefully when the sun is shining and we can dine al fresco!

Click here to view Tyler's recipe.

Garden Update - 2

It has barely been a week since my last post on the garden, and it's amazing the growth that has taken place.  One zucchini is very ready for picking (grew at least six inches in a week), and another will be ready in another week!

We now have three pumpkins starting to grow.  This one is growing so fast!

I've got one red tomato so far, and about 200+ green ones.

Our roses are blooming to!  C wanted to touch and smell each one.

And the highlight of the day was my husbands crab catch.  Nine crabs total between two guys - missing the limit by just one crab! 

Crab!

Having a crab pot on the boat = dungeness for dinner tonight! 

We boil our crabs in a deep pot of water for 12-15 minutes depending on size.  I prefer to eat mine immediately and don't usually dip in anything.  But my husband will never turn down the offer of melted butter, lemon, or even a touch of cocktail sauce.

Pan-Seared Salmon, Sauteed Spinach and Pink Grapefruit Pinot Noir Sauce

I love pink grapefuit.  And I love salmon.  And I love wine (who doesn't?).  When I saw the name of this recipe it was a must-try.  The salmon is pan-seared giving it a wonderful slightly sweet coating to the fleshy side and enhancing it's flavors.  The sauce is subtle but gives a great enhancement to both the salmon and sauteed baby spinach.  We don't typically have Pinot Noir in our house, but thanks to my childhood friend, now one of the sommeliers at a nearby seafood restaurant, my house is stocked!  Thats a whole other story.... I make her lunch, she brings me a case of wines.... Talk about a good friend!

The end result of this recipe is something worthy of a fancy schmancy restaurant menu.  Give it a try, but make sure you read through the entire recipe once or twice before starting to avoid any hiccups!

Simmering the Pinot Noir Sauce.

Searing the salmon, skin side first.

After straining the sauce and adding butter and small grapefruit segments.

The spinach is sauteed in the same pan that cooks the salmon.  There aren't too many dirty dishes resulting from this recipe. 

The finished product.  I served with long grain, wild rice and a variety of mild fruits on the side.

And yes, even my children loved this dish - including the spinach!

Pan-Seared Salmon with Sauteed Baby Spinach and a Pink Grapefruit Pinot Noir Sauce, courtesy of Emeril Lagasse

5 teaspoons olive oil
4 (6 ounce) salmon fillets, skin on, scaled and scored
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1 tablespoon unsalted butter
2 (10-ounce) packages baby spinach, washed and spun dry
Pink Grapefruit Pinot Noir Sauce, recipe follows

Preheat an oven to 200 degrees F.

Preheat a large saute pan with 3 teaspoons of the olive oil. Season the fillets on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Sprinkle the skin sides evenly with the sugar.

Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, about 3 minutes. Flip over and cook on the other side for 1 to 1 1/2 minutes. Remove from the pan, place on a small ovenproof dish or platter, and place in the oven to keep warm, skin side up.

Add the remaining olive oil and butter to the pan and once the butter is melted, add the spinach and remaining salt and pepper. Cook the spinach until wilted, 3 to 4 minutes.

Serve the salmon by dividing the spinach among 4 warmed entree plates, place a piece of salmon on top of the spinach, and drizzle the sauce around the plate.

Pink Grapefruit Pinot Noir Sauce:
1 cup fresh squeezed pink grapefruit juice
1/2 cup Pinot Noir
1/4 cup thinly sliced shallots
1 garlic clove, smashed
3 sprigs fresh thyme
1 cup chicken stock
3 to 4 tablespoons cold unsalted butter, cubed
4 teaspoons chiffonade fresh basil leaves, optional
Grapefruit segments

Place all the ingredients except the butter, basil and grapefruit segments in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is slightly thickened. Reduce the heat to low, remove pan from the heat, add a few cubes of the butter and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter at a time, and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Stir in the grapefruit segments and chiffonade of basil and keep warm until ready to serve - do not allow the sauce to boil or it will separate.

Seared Sea Scallops with Butternut Squash Puree

I saw this recipe weeks ago and my mouth started to water.  Seared sea scallops over one of my favorite foods?  Yum.  Ironically, I had almost the same dish at the chic Chez Shea in Seattle a few weeks back.  But, now I had a recipe to try in my own kitchen.  It did not disappoint, and both Tony and my mom couldn't stop raving about it either.  I can't wait to make this again!

The scallops searing in a very hot pan.  Don't over cook these puppies; about 90 seconds a side.  They're too expensive and too tasty to ruin with a fear of undercooked seafood.  I do recommend you buy sashimi grade scallops, which are more expensive, but also more tasty.

Here the sage butter is browning with the shallot, sage and lemon juice.

The finished product.  A bed of creamy squash topped with hot, seared scallops draped in warm sage butter.  Every bite was unbelievable.  I served with a side of roasted asparagus and fresh baked bread.

Seared Scallops with Butternut Squash and Sage Butter, courtesy of America's Test Kitchen

1 butternut squash, peeled, seeded, and cut in to 1" chunks

1 Tbsp half and half

4 Tbsp unsalted butter

Salt & pepper

1/8 tsp cayenne pepper (I didn't use)

1 1/2 lbs large sea scallops

2 Tbsp vegetable oil

1 shallot, minced

2 tsp minced fresh sage and 8 whole sage leaves

1 Tbsp lemon juice

Cube squash and toss with a bit of olive oil.  Place on a cookie sheet and roast until tender.  Transfer to a food processor.  Add half and half, 1 Tbsp butter, 1/2 tsp salt, cayenne and puree until smooth.  Set aside and keep warm.

Pat scallops dry and season with salt and pepper.  Heat 1 Tbsp oil in large nonstick skillet over high heat until just smoking. Add scallops and cook, without moving them, until well browned - only 90-120 seconds.  Flip scallops and cook until sides are firm and centers opaque, about 30-90 seconds.  Move scallops to a plate and loosely tent with foil. 

Heat remaining butter over medium heat and stir constantly until butter has nutty aroma, about 1 minute. Add shallot, minced sage, and sage leaves and cook until fragrant, about 1 minute. Off heat, stir in lemon juice and season with salt and pepper. 

Dollop a serving of squash on each plate and then top with scallops.  Pour the sage butter over scallops and serve immediately.

Corn & Shrimp Chowder with Bacon

I love bacon. Need I say more?  So when Martha Stewart's weekly email featured 50 recipes including bacon I was super excited.

This chowder was amazing!  The sweet crunch of corn mixed with the salty bacon and shrimp made for an excellent combo.  I will definitely be making this again. You must try it!

Corn & Shrimp Chowder with Bacon, courtesy of Martha Stewart

Gone Fishin'!

Today we attended a fun birthday party at a u-fish trout farm!  I LOVE to fish, so when daddy and Blake couldn't catch anything I was more than happy to take over.  Momma caught a lovely 8" trout, maybe enough for a single serving appetizer for a toddler?

And, in a way only a mom can, no one was there to help with a net so I just raised the pole, grabbed the fish with my hand and was assisted by my friend Samar (another mom!) to get the hook out.  All while Charlotte was strapped to me.  Pretty comical.

And yes, I did attempt to cook my massive catch.  I took one bite. 

Smoked Salmon Dip

Our smoked salmon turned out great and tonight I made a very easy dip (thanks Sarah!) consisting of just smoked salmon, cream cheese and diced green onion.  No real recipe for this other than using 8oz of cream cheese, and add as much smoked salmon and green onion as you prefer.  I also put in fresh cracked pepper.

Serve on a platter with crackers, veggies, and grapes.  Don't stand too close to this appetizer though... you'll eat too much of it!

Smoked Salmon

Today we are attempting our first batch of smoked salmon.  The above picture is around hour 15 of the process... air drying the salmon after it brined for about 12 hours.  Once it is dry we'll begin the smoking process. We're crossing our fingers that it works because it smells so good!

Fire Wire and Citrus Sauce

My mom gave us a cool gadget called a "Fire Wire".  Instead of using the wooden skewers for grilling, the Fire Wire is metal and very flexible and long.  It allows a large amount of food to be placed on each, can bend and twist for small grills or ovens, and the loop/handle stays cool.  We've used it twice in the past week and love it!  Only downside is having to take the food off the wire before serving, since each wire can hold up to 2-3 servings. Available online or at specialty kitchen shops and nicer grocery stores in the Seattle area.

While testing out the Fire Wire with huge baja shrimp, I made a really tasty marinade/sauce.  Take about 1/3-1/2 cup orange marmalade and mix in 2-3 tsp whole grain mustard.  I placed the shrimp on the bbq, and after flipping I coated the cooked side with the sauce.  I coated the other side of the shrimp before serving. (sauce will burn due to sugar content, so don't apply before grilling) 

It added a nice citrus kick that wasn't too sweet.  This citrus-mustard shrimp would go great on a salad or even a side of rice for a quick and easy meal.

Roasted Shrimp with Orzo & Homemade Baking Powder Biscuits

I originally made this Barefoot Contessa dish in the fall and fell in love with the crunch of the english cucumber, creamy feta and roasted shrimp capped off with the flavor of dill.  It would make for a great side with grilled chicken, but we prefer to eat it as a main course.

Roasted Shrimp with Orzo

Kosher salt

Good olive oil

3/4 lb orzo pasta

1/2 c. freshly squeezed lemon juice

Freshly ground black pepper

2 lb (16 to 18 count) shrimp, peeled and deveined

1 c. minced scallions, white and green parts

1 c. chopped fresh dill

1 c. chopped fresh flat-leaf parsley

1 English cucumber, unpeeled, seeded, and medium-diced

1/2 c. small-diced red onion

3/4 lb good feta cheese, large diced (or pre-crumbled)

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

*I typically add more feta than called for (heck, I always add more cheese or garlic than instructed!) and strongly suggest eating at room temperature.  Eating this salad cold hinders it's flavor!

*Next Recipe*

I was craving some sort of bread as a side to the orzo so I helped Blake make my grandma's baking powder bisquits.  They are very basic and a good recipe for a kiddo to help with.  Blake had a great time until I asked him to use his hands to squeeze/mix the dough together.  He claimed it was too messy, removed his chef's hat and went to play with his trains.  (side note - he requested his apron and hat.  He must see how dirty my clothes can get!)

These bisquits have a plain taste which is nice when your main course has such strong flavor.  But I prefer these biscuits with butter and/or some sort of spread to give them some oompf!  Next time I may top bisquit rounds with melted butter and a few sprinkles of sea salt before I place in oven.

Oysters

This weekend we made a trip to the cabin and had a hanker'n for oysters.  While going overboard on organizating our oyster beds in nice rows I noticed how incredibly HUGE some of our oysters are.  I went on a mission to find the biggest oyster in the lot. 

I brought up two 11" long oysters as well as six perfect sized little guys.  Shucking the big oysters took me about 10 minutes and caused a big mess. 

Disgustingly huge 11" oysters along side average sized ones:

I almost lost my lunch when Tony decided to take a bite of one of the big oysters.  My stomach still turns every time I look at this picture (and I usually love raw oysters!).

Charlotte didn't like the big oyster idea so she chose to snack on her feet. 

If you can't reach your feet like Charlotte and are hungry for a great dish, here is our family's Oysters Rockefeller recipe.  I prefer my oysters raw with a tiny squeeze of fresh lemon, but this is my next favorite way to eat 'em!

Oysters Rockefeller

Melt 1 cube butter and add 1 clove garlic, ¼ c. chopped onion, few drops of Worcestershire sauce, 1/4 tsp dry mustard, few drops of Tabasco and 1 tsp of lemon juice.

Sauté 7-8 slices chopped bacon.

Pour off most grease and add 1 package frozen chopped spinach. When warm, add sautéed garlic/onion mixture. If you like your oysters cooked, add them at this point until warm.

Place the spinach-oyster mix on oyster shells for individual servings. Can be done ahead, then topped with buttered bread crumbs just before serving and placed under the broiler until warm.

If you like your oysters raw: Pile a small amount of the spinach, bacon, onion mix on an oyster shell and place a raw oyster on top. If you want the oysters to be warm, quickly broil just before serving.

Speedy Shrimp Scampi

I love this shrimp scampi recipe.  My cousin Kelley sent it to me a few years ago and it is one of my staple recipes, especially when we're craving quick and easy pasta or seafood dish.

Who doesn't love a dish that begins with a big 'ole pan of melted butter?

Add some green onions and garlic...

Add uncooked shrimp, parlsey, lemon zest and juice, Tabasco, parsley and cook until shrimp is pink.  Throw in cooked noodles of your choice and you're done!

Speedy Shrimp Scampi

1/3 c. butter *(you can use a little less than 2/3 c butter if you double)
2 green onions, sliced *
4 garlic cloves, minced *
1 Tbsp grated lemon rind *
1/2 c. lemon juice *
1/2 tsp salt *
1 3/4 lb shrimp, peeled
1/2 c. parsley
1/2 tsp Tabasco
12 oz angel hair pasta, cooked

*We make 1 1/2 times the sauce.

Melt butter in skillet over Med High heat; add green onions, garlic, lemon rind, lemon juice and salt; cook 2-3 minutes (bubbly).

Reduce heat to medium. Add shrimp and cook, stirring 5 minutes until pink.

Stir in parsley and hot sauce. Toss with hot pasta.

Baked Halibut with Sour Cream and Cheese

Craving halibut?  Here is one of my favorite halibut recipes; easy and baked in the oven.  Instead of using halibut steaks as called for in the recipe I typically use one filet that is 1.5-2lbs.  This recipe is adapted from a dish at Johnny's restaurant.

Blake loves this dish which is always a plus with a three year old! :)

Baked Halibut with Sour Cream and Cheese

2 lbs halibut steaks, cut 1 1/2 inches thick
1/2 c. chopped green onions with tops
1 c. sour cream
1/4 tsp white or black pepper
1/2 tsp salt
Dash dill weed (optional)
1/3 c. grated Parmesan cheese

The delicate flavor of baked halibut is enhanced by the sour cream mixture that's poured over the steaks before putting the main dish in the oven.

Place halibut in a buttered baking dish. Combine remaining ingredients, except Parmesan cheese. Pour mixture over fish. Bake in a preheated 350 degree oven for 20 to 25 minutes. Sprinkle Parmesan cheese over top. Broil just long enough to brown the cheese lightly.

Serves 4

Springtime Pasta

When the sun starts to shine and the birds are singing my cravings change from heavy comfort foods to lighter fare.  (Don't misunderstand though... I can always eat macaroni & cheese)  Today I received an email with recipe ideas from Martha Stewart and as soon as I saw the below recipe I knew what we were having for dinner.  This pasta is a fairly simple dish to make, under 30 minutes total.  Only one pot is required and all the ingredients are cooked with the pasta.

I served with a loaf of French bread and a salad of greens.

Pasta with Shrimp, Feta and Spring Veggies
Coarse salt and ground pepper
12 oz penne rigate  (I used Campanelle pasta)
1 lb asparagus, trimmed, cut into 1-inch lengths
1 lb peeled and deveined shrimp
8 oz snow peas, trimmed and halved on the diagonal
3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1 c. crumbled feta (I used 1 1/2 cups)
1/4 c. thinly sliced fresh mint leaves

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

To pasta mixture, add oil, lemon juice, garlic, and reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Asian Salmon

Tonight's dinner was cousin Tom's Asian Salmon recipe.  I typically prefer my salmon naked, aside from a little salt and pepper.  But, this dish is quick and easy, and very good.  I cubed up some potatoes, drizzled them with oil, salt and pepper, and began roasting them in the oven a few minutes before I turned on the BBQ for salmon.  In the last few minutes before the salmon was ready I popped the asparagus under the broiler.

Cousin Tom's Asian Salmon

2 Tbsp Dijon mustard

3 Tbsp soy sauce
6 Tbsp Olive oil
½ tsp garlic (I always double the garlic in any recipe - I love it)

Mix all ingredients together. Marinade salmon in 2/3 of marinade mix for 30 min. Use remaining 1/3 of marinade to pour over salmon while it cooks.

For best results use the grill.