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Archive for the ‘Seafood’ Category

Crabcakes in Tomato cream sauce

In Main Course, Seafood on October 9, 2011 at 7:57 pm

I found the original recipe on epicurious but it makes wayyy to much sauce: so here is my revised version. It makes 5 large or 8 small crabcakes with plenty of sauce!

Sauce:
1 8-ounce bottle clam juice
1 cups whipping cream
3/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeño chili
3/4 teaspoon paprika
Pinch of cayenne pepper

Crabcakes:
1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
Dash cayenne pepper

3 tablespoons olive oil for cooking
Lemon wedges (garnish)

Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Combine crabmeat (make sure it’s kinda fine), 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
Form five to eight 1/2-inch-thick crab cakes, depending on how big you want your servings to be. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)

Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Careful, they fall apart! Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.

Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges. SO GOOD.

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Mussels over pasta in white wine sauce

In Gluten Free, Main Course, Seafood on July 9, 2011 at 12:47 am

Serves ~3

1 bag live mussels
2 cups dry white wine – go for cheapo stuff
4 large shallots
4 cloves garlic
dash of salt
chopped mixed fresh herbs (parsley,chervil,or basil)
6 tablespoons butter, cut up
Fettuccine
Prep: chop all herbs and onion/shallots

Instructions:
If your mussels haven’t been cleaned yet, do so. Just take a knife and scrape off all the beards. Make sure water is boiling for pasta and put it in. Use gluten free pasta if desired. In a separate, deep pan or pot, put shallots, garlic, wine and salt over medium heat for 5 minutes. Then put mussels in for 5 minutes, turn on high, and cover. Make sure it doesn’t boil over (it has a tendency to get hot really fast!). After 5 minutes, or a little more if all the mussels haven’t opened yet, take of the lid and put in butter and chopped herbs. Throw away any mussels that still have not opened.

I prefer a little more basil to top it off, but put whichever herbs satisfy your taste buds! Mix together until butter is melted and serve over pasta. Delish and super inexpensive!

Pan-Seared Ahi Tuna with Avacado and Mango + Mango Blackberry Sorbet Dessert

In Desserts, Gluten Free, Main Course, Seafood on July 6, 2011 at 12:32 am

Serves 3
3 Cone-like containers for molds (short glasses work best)

Citrus vinaigarette:
1 part olive oil
1 part lemon juice
1 part lime juice
1 part oj
1 tablespoon honey
Pinch of each: Diced fresh herbs (parsley, chives)
Splash of champagne vinegar (I used orange and muscat flavor from Trader Joes)
Salt & Pepper

Blackberry Sauce:
Two handfuls of blackberries
1/4 cup of sugar
Chateau Monet Liqueur Framboise (or any blackberry liqueur)

Main Ingredients:
1 Mango
1 Avocado
16oz Ahi Tuna (make sure it’s okay to eat raw)
Optional Basmati rice
Mango sorbet
sprig of mint for garnish

Wine:

Main Course: Villa Borghetti Pinot Grigio

Dessert: Moscato Paso Robles (both from Trader Joes)

Okay. Rule no. 1. Don’t use exact servings. A handful or a pinch will have to do sometimes. Start with the blackberry sauce. This will take the longest. Cook two handfuls of blackberries (enough to cover the skillet bottom) in a cm or two of water with the sugar. Let boil and then cook on the lowest setting for 30 minutes, stirring occasionally. After it becomes gooey, put in some blackberry liqueur. Let sit until cool.


Rice:
Cook as usual, with your 2:1 ratio until it’s boiling. Turn to low and let sit for 16 minutes, covered. Throw in some parsley, chives and oregano for flavor.
Meanwhile, start preparing the vinaigrette. Combine all the ingredients in a bowl, use more oil if you like (I used two parts oil the first time I made this and it got a little too oily). Dice mango and avocado and keep separated. Coat ahi tuna with your vinaigrette, adding a bit of salt and pepper on both sides.
Put a pan on high for a few minutes, and then add the tuna. If you butterfly it, only put it on for a minute on each side. If you cook the tuna steak as it comes, do 2-3 minutes, depending on the level of rawness desired. Put avocado in the bottom of the shaping container you’ve chosen (doesn’t have to be cylindrical but commonly is). I used old sorbet jars from talenti (yummy sorbet on a side note!)

Then place tuna and mango on top, finishing with the rice if you’ve chosen to include it. Pour a little citrus vinaigrette so it all congeals together. Mash it firmly into the glass so it will retain it’s shape after it comes out.

Turn over on serving plate and jiggle from mold (I’m not sure jiggle is the correct term but it’ll work for now…)

Serve with a nice, crisp white wine like a Villa Borghetti Pinot Grigio from Trader Joe’s. Yum!

For the sorbet, simply dish cute little sorbet balls into a nice glass, coat with blackberry glaze, and add another dash of blackberry liqueur. Serve with a cute garnish like a sprig of mint and voila! Also, open with a nice moscato dessert wine as a complementary beverage!