Wednesday, February 27, 2013

Sautéed Chinese Broccoli and Garlic in Oyster Sauce (serves 2 as part of a shared meal)


This is a simple dish but very tasty!  I have eaten Chinese broccoli many times but I have never prepared it this way.  I made something similar to this dish a few years ago but I used elephant ears (plant) that I purchased at a farmers market outside of Boston.  I was told by one of the staff at the market that the plant is edible and is used in South American cooking.  I bought some to try and it was delicious.  The Chinese broccoli leaves are thick, have similar texture and the taste is quite close.

Sautéed Chinese Broccoli and Garlic in Oyster Sauce (serves 2 as part of a shared meal)

Ingredients:

10 oz Chinese broccoli leaves, hard stems removed, stacked the leaves and sliced into 1/4th inch
3 large garlic cloves, roughly chopped
2 t canola oil
1 T oyster sauce
1/4 t sugar

Method:

1) Heat oil in a medium to large pan over high heat.  Once the pan is hot add garlic and turn heat down to medium high. Sauté for about 1 minute.
2) Add broccoli leaves and sauté for about 2-3 minutes.
3) Stir in oyster sauce and sugar and turn off heat.  Let it cook with the heat off for 1 more minute.
4) Serve with hot rice.

Shrimp and Chinese Broccoli (serves 2)


This dish is inspired by some of the Dim Sum restaurants (in Boston Chinatown) where the Chinese broccoli is cooked whole and then topped with oyster sauce.  I enjoy eating this type of broccoli but I don't like having so much oyster sauce on top.  I find that it is too salty for my taste despite scraping off the sauce.

I used the shrimp that I purchased off the boat from Rimrack.  I cleaned and kept the shrimp frozen in little bags.  These bags come in handy on days such as today!  Thank you Rimrack for providing me with fresh sea life in my diet!

If you are interested in getting a glimpse of a mammoth's tooth (ice age animal)--recently hauled up from the ocean floor, please see below for more information on Rimrack.

Shrimp and Chinese Broccoli (serves 2)

Ingredients:

1 lb Chinese broccoli (peeled and removed the base of the stalks)
1 large (about 3 oz) shallot, peeled and finely sliced
2 large garlic cloves, smashed and chopped
10 oz shrimp, shells removed (thawed if frozen)
2 t fish sauce
1/4 t sugar
1/4 white pepper
1 T canola oil

Method:

1) Heat a medium size pot or a large pot of water and bring it to a boil.  Blanch the broccoli bases for about 5-6 minutes and the leafy part for about 1 or 2 minutes.  Remove the broccoli and dip the leafy parts in cold water, drain.
2) Heat a small pan with 2 t of oil over medium high heat.  Once the pan is hot add shallot and garlic, saute for 2 minutes.  Remove the shallot and garlic and set it aside in a small bowl.
3) Add 1 t of oil and stir in the shrimp.  Cook for about 3 minutes or until shrimp is just cooked.  Add fish sauce, sugar, pepper and the sauteed shallot and garlic.  Stir and cook for about 1 minute.
4) Plate the broccoli in a large dish and pour the cooked shrimp over it.  Serve immediately.  Great with rice.

early morning view
(from a another recent snow storm in Seacoast NH)
all the trees and roofs covered in what I called white gold!
*If you are not interested in eating Chinese broccoli or don't have it available you can substitute it with other vegetables such as blanched bok choy, spinach or asparagus.  You can even pour the shrimp mixture over a bed of mixed greens, drizzle with a little olive oil and a squeeze of lemon and enjoy it as a salad.
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Wednesday, February 20, 2013

Clam Chowder (makes about 4 quarts)



Luckily I have chopped mahogany clam that I saved in the freezer since I feel like making chowder today.  These were live clams when I got them off the boat last week.  I have eaten many clam chowders living here in New England.  Most of the chowder is thick, creamy and rich in taste.  Instead of heavy cream I prefer to make my chowder on the lighter side using half and half and some sort of a seafood broth or clam broth.  You can make your own clam broth by reserving the water after steaming the clams or buy it in a container from the market.  I did not add salt to this chowder since the broth already has enough sodium.  Fresh thyme is a mild herb to use if you want an alternative to parsley.  You can also omit the herb from the chowder.  I added the butter beans for extra protein in this chowder so it can be more filling.  In the summer I like to add fresh butter and sugar corn in my chowder.

Thank you Rimrack Fish for the fresh and tasty clams!  Please see information below if you are interested in purchasing fresh off the boat sea life from them.

Clam Chowder (makes about 4 quarts)


Ingredients:

3 slices of good bacon, chopped
3 1/2 oz chopped onion (about 1 medium size)
About 32 FL oz or 950 mL seafood or clam stock
5 medium size Yukon potatoes (about 1.5 lbs), diced
4 celery heart sticks (about 6 oz), chopped
1 1/2 C (about 7 oz of clam meat) mahogany clam, chopped
1 oz parsley stem, chopped (optional)
3/4 oz flat leaf parsley, chopped or 3 sprigs of fresh thyme (optional)
15.5 oz (1 can) Goya butter bean, drained and rinsed (optional)
32 FL oz or 946 mL half and half
2 t Better Than Bouillon lobster base
1/4 t freshly ground white pepper
2 T cornstarch mixed with 2 T water (add more cornstarch if you prefer a thicker chowder)

Method:

1) Heat at least a 5-quart pot over medium high heat.
2) Once the pot is hot add bacon and saute for 1 minute.
3) Add onion and saute for 1 minute.
4) Stir in the broth.  Add potato, celery, and clam.  Turn heat to high.
5) Once the broth starts to boil, turn heat down to low, cover the pot and let it simmer for 20 minutes.
6) Add parsley stem, cover the pot and at let it simmer for 20 more minutes.
7) Add parsley leaves, beans, half and half, white pepper, and lobster base, cover pot and simmer and 10 minutes.
8) Stir in cornstarch mixture and simmer for 2-3 more minutes.
9) Serve hot.

Fire
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.
*The photo (above) is from my fireplace. I like the heat from the fire in my home especially when it is freezing outside.  The water from some of the melting snow and recent rain has turned to ice tonight. 

Sunday, February 17, 2013

Clam with Lemon Pepper Pappardelle Pasta (serves 2)


Mike Anderson, fisherman and owner of Rimrack gave me a large bag full of these hard shell mollusks known as mahogany clams (also called black clam, golden neck, ocean quahog) to try.  He said he is interested in what I can come up using these--I take that as a challenge.  When I saw them I had a few vague ideas.  They are tasty even just steamed with or without a dip, although I prefer to dip the steamed clams in a mixture of lemon juice, pepper and a little salt.  When Mike gave me the live clams he said the shelf life for these are not long--good for up to three days.  I kept them in my refrigerator overnight.  The next day I scrubbed them clean and boiled them.  I removed the shells and cleaned out their stomach contents which was all green.  They must feed strictly on sea vegetation since there was no hint of sand.  I kept some of the clam meat in the freezer and some in the refrigerator.  Today I was inspired to make a dish using these beautiful tasty clams.  Thank you Mike and Rimrack for these delicious treats!!

Clam with Lemon Pepper Pappardelle Pasta (serves 2)

Ingredients:


1 package (8 oz) Trader Joe's Lemon Pepper Pappardelle Pasta (or whichever pasta you prefer or have available)
1 T olive oil (optional)
1 sliced bacon or pancetta, chopped (about 1/3 C chopped)
1/3 C chopped scallions
2 chopped garlic cloves
1/4 C chopped onion
1/4 t dried thyme
1 C julienned white button mushrooms
1 C diced clam (about 10 hard shell clams)
1 C clam juice or pasta water (or a mixture of 1/2 C white wine and 1/2 C clam juice or pasta water)
2 t Better Than Bouillon lobster base
2 pinches of sea salt
White pepper to taste
Lemon wedge (garnish)

Method:

1) Boil the clams in water, partially covering the pot for about 10 minutes or until the clams opens up.
2) Drain the water (reserve some for cooking later) and let the clams cool completely.  Remove the shells and the stomach contents if interested (I prefer to clean them out even though these clams eat mostly sea grass/seaweed).
3) Chop the clams and set it aside.
4) Cook the pasta in water as directed on the package and set aside (or you can cook the pasta while you are cooking the clam sauce).
5) In a large non-stick pan add the oil, bacon, scallions, garlic, onion, and thyme.  Saute for 1 minute.
6) Add mushrooms and saute for 1 minute.
7) Add clam juice or pasta water.  Stir occasionally and cook for about 5-6 minutes.
8) Stir in pasta, clam, lobster base, sea salt and pepper.  Cook for 1 minute and remove from heat.
9) Serve with a wedge of lemon garnish.

*I prefer to squeeze some lemon juice and add a little white pepper to the dish right before I eat.  Delicious!!  If you are using plain pasta then add about 1 T of  lemon juice, lemon zest and extra pepper to the pan in the last 1 minute of cooking. 

these hard shell mahogany clams are black and have a
distinct white color at the hinge
cooked and chopped clam meat

Curried Scallops (serves 2-3)

serve directly from the pan
or plating it for individual serving
My husband and I hate to waste food.  I normally cook all the left over food in the refrigerator...and often times it means thinking up a more creative way to use up the ingredients.  I have a few miscellaneous food items left in my refrigerator from cooking recently.  I decided to add them in this curry dish and it turned out nicely.  This dish was fun to make and certainly brightens another cold and dreary snowy day we are having here in Seacoast New Hampshire!

Yesterday I attended an all day web conference in Durham, NH on "Changing the Way We Eat" hosted by Slow Food UNH.  Thank you Slow Food, UNH!!  One of the speakers, Peter Lehner echoed and reminded me what my husband had told me not long ago that 40% of the U.S. food supply is wasted in America.  Lehner gave us some sad and shameful statistics that $2000 worth of food is not eaten at home per year (not eaten= wasted, thrown out) and that 25 pounds of food is wasted by each person per month!  He also said that 60% of Americans are confused with the expiration date.  Many of us just throw the food out based on the expiration date alone.  I am happy to admit that my family is in the other 40%.  My husband has a very trusty nose so I rely heavily on his good sense!  

Curried Scallops (serves 2-3)

Ingredients:


9-10 dry-packed sea scallop, tough muscle fibers removed, sprinkled a little salt and white pepper on each side
About 2 T canola or olive oil (or a mixture)
1 strip of bacon, finely chopped
2 garlic cloves, chopped
2 cardamon seeds, crushed
1/4 C onion
1 t curry powder
1/4 t turmeric powder
1/4 t cumin powder
1/4 t coriander powder
1/3 C dried oyster mushrooms (hydrated and julienned)
1/3 C white button mushrooms, julienned
2 dried shiitake mushrooms (hydrated and julienned)
1/3 C diced pineapple
1/2 C diced tomato
1/3 C chopped fresh cilantro
2 T chopped green onion or scallions
1 small can of coconut milk (165 mL)
1 1/4-1 1/3 C cold water (or shrimp broth, fish broth, lobster broth)
2 t fish sauce
1/2 t Better Than Bouillon lobster base
About 1/4 t zest of lime and lemon

Method:

1) Heat 1 T oil in a small pan over medium high or high heat.  Sear the scallops for about 2 minutes on each side.  May add more oil after turning over.  Once done set the scallops aside on a plate and keep warm.
2) Use the same pan, add bacon, garlic, cardamon seeds, onion, curry powder, turmeric powder, cumin powder, and coriander powder.  Saute for 1 minute.
3) Stir in all the mushrooms, pineapple, tomato, scallions and cilantro.  Saute for about 2 minute.
4) Add coconut milk, water or broth, fish sauce, and lobster base.  Once the liquid starts to boils turn heat down to medium low and cook for about 6-7 minutes.
5) Turn off heat add the zest and scallops.  Add a little extra chopped fresh scallions on topServe immediately.

seared scallops
another dreary, windy, cold, snowy day in New Hampshire
(BUT it should not prevent you from eating healthy good food!)
*I don't discard the tough muscle fibers of the scallops.  I chop them up and use them for cooking.  Today I chopped these tough fibers up along with a clove of garlic to a fine paste.  I blended in a little egg white (duck egg white is better according to my grandmother) and a pinch of salt.  Mixed everything well and formed little balls or little footballs and cooked these in a broth for about 3 minutes.  They turned out delicious.  This is how my grandmother and mother make shrimp or fish balls.  If you are interested you can certainly add the chopped tough muscle fibers into the curried scallop dish.  You can add it about 2 or 3 minutes before the cooking is done.  
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Thursday, February 14, 2013

How to Cut the Scallop Muscle Out of the Shell

it is easy to cut the scallop adductor muscle (round meat) out when it has opened up (especially this wide!)
insert a sharp knife inside the shell
and glide it along the lighter (whiter)* side of the shell

once you have cut through one side
of the scallop muscle the shell
will open up easily
use the same technique and cut
through the muscle of the opposite shell
glide the knife as close to the shell as possible...
for a clean cut
use your knife and fingers to remove the adductor muscle
(this muscle is the round meat in the center)
peel or cut out the catch muscle
(tough fiber that sticks out
the side of the scallop)
large and extremely sweet scallops!
*When you are buying scallops make sure they smell a little briny and fresh.  They should not have any strong odor, smell offensive, or have any hint of ammonia smell.  They should be moist, plump and firm.  It is best to purchase scallops that are dry-packed versus wet-packed.  Dry-packed means they are chemical free.  Wet-packed means the scallops have been soaked in water and a phosphate solution (a common ingredient found in cleaning solution) which is a preservative.  When they are wet-packed they absorbed more water making them weigh more.  The water will leach out during the cooking process resulting in smaller scallops and they will not have a beautiful golden sear.
*Addendum:  Mike Anderson, fisherman and owner of F/V Rimrack gave me a special scallop knife and showed me the tricks on removing the scallop muscles.  One of the tricks was to slice the muscle from the white or lighter (more shallow) shell first which makes a whole lot of sense.  Harvesting the muscle this way makes the job much easier!  Thank you, Mike!!

Up Close with a Scallop

scallops in different colors
the word scallop is derived from
Old French escalope which means shell
another view of same shell
live scallop
gills and roe or coral
red roe or coral, behind is the white adductor muscle
(both are edible!)
red roe or coral and gills (on top right)
the tentacles are the peach and white hair-like fibers
The mantle
the dots are the eyes
(there are up to 100 eyes per scallop)
more eyes
(to detect light and movement)
ridges on the shell
sea vegetable growing on the shell

Scallop Coral in Butter (very small bite, serves 1-2)

scallop coral in butter
scallop coral in butter

I have never had scallop roe before.  Yesterday Mike and Padi from Rimrack gave me a bag of whole scallops.  These are fascinating creatures and they have a very strong clamp...so do not put your fingers inside its shell or you will be very sorry!  Thank you Mike, Padi and Rimrack for these delicious scallops!!

Scallop Coral in Butter (very small bite, serves 1-2)


Ingredients:

6 scallop roe sacs (or coral), washed and patted dry with paper towels
2 t unsalted butter
1 t minced garlic
1 t chopped red onion
1/2 t chopped scallion
A small pinch of sea salt (to taste)

Method:

1) Heat a small pan over medium high heat.
2) Once the pan is hot add butter, garlic, and onion.  Sauté for 1 minute.
3) Add scallop roe, scallion, and salt. Sauté for about 1 minute.
4) Serve as is or with toasted bread.

live scallop with the red roe (or coral) on the bottom
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Seared Scallops Salad in a Tropical Sauce (serves 2)

scallop salad
I have made this dish a few times and have served it to some of my guests.  Everyone who has eaten it seemed to enjoy it.  Usually I don't add the fruit/vegetable garnish but since I have some from cooking in the last 24 hours I decided to add it.  The colors add a nice visual presentation to this dish.

Seared Sea Scallops

Ingredients:

8 large sea scallops, washed, tough muscles removed, patted dry with paper towels
1 Tbsp unsalted butter
1 Tbsp olive oil
Salt and white pepper

Method:

1) Heat a small pan with olive oil and butter over high heat.
2) Sprinkle a small amount of salt and pepper on both sides of each scallop.
3) Once the pan is hot add the scallops and sear each side for about 2 minutes or until they are golden.
4) Remove the scallops and place them on paper towels to drain off the oil.

Tropical Sauce

Ingredients:

1 1/2 Tbsp coconut milk
1 Tbsp unsalted butter
1 tsp soy sauce (or to your taste)
1/4 tsp sugar (or to your taste)

Method:

1) Heat a small pan over medium high heat.
2) Add coconut milk, butter, soy sauce and sugar.
3) Stir until butter is dissolved and everything is mixed well (about 1 minute).
4) Use immediately.

Garnish

Ingredients:


1 tsp chopped mango
1 tsp chopped pineapple
1 tsp chopped star fruit
1 tsp chopped red onion
1 tsp chopped tomato
A little squeeze of lemon juice

Method:

Mix all ingredients together until well blended.

Plating the Food

Put some baby mixed greens on a plate.  Add the heart of palm, scallops, and the garnish.  Drizzle with the tropical sauce on top.  Add some lime zest on top and serve.

*If you are going to eat raw seafood:  Eat only what is very fresh, eat sea life that have been caught in clean water and always buy from a reliable source.  If you do not catch your own seafood I highly recommend that you get to know your local fishermen and fish mongers.  
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Bacon Wrapped Sea Scallops with New Hampshire Maple Syrup (appetizer serves 2)


My husband reminded me that the only reason I was remotely interested in talking to him over 12 years ago in the middle of Faneuil Hall (Boston) was that he was eating a skewer of bacon wrapped scallops.  He always thought I was eyeing his large scallops!  Perhaps that may have been somewhat of the truth!  That was how we met almost 13 years ago...over bacon wrapped scallops.  Who would have known that you could meet someone on the street and marry him later! Although I would highly recommend that you have good running shoes in  case the guy turns out to be crazy! ;--)  Happy Valentines Day, Paul!!  I am glad I met you even though the scallops may have been the main attraction!  : D

Bacon Wrapped Sea Scallops with New Hampshire Maple Syrup (appetizer serves 2)

Ingredients:

8 large sea scallops, washed in cold water, tough muscles removed, pat dry with paper towels
4 bacon strips, cut into 2 pieces (about 5 inches long)
8 toothpicks
1 T New Hampshire maple syrup
1 T unsalted butter
1 T olive oil

Method:

1) Preheat the oven at 350 degrees F.
1) Wrap each scallop with a strip of bacon around the flat part of the scallop.  Use a toothpick to secure the bacon strips and scallops.
2) Bake the scallops in the oven for 10 minutes. Turn the scallops to the other side and bake for another 10 more minutes.
3) Remove the scallops and place them on the paper towels.
4) Heat the oil, butter and maple syrup over medium low heat.
5) Place the scallops into the pan with the oil/butter/maple syrup sauce and fry for 1 minute on each side (long enough to coat the scallops with the sauce).
6) Remove the scallops and place them on the paper towels to drain off some of the liquid fat.
7) Serve as is or place the scallops in skewers.

*You can use the oil from searing the scallops in the previous recipe (Seared Sea Scallops in a Pineapple Sauce).  This oil has extra flavor that you can use.  Just add maple syrup to this and let it all blend together before putting in your bacon wrapped sea scallops.
*I used the toaster oven to make this dish since I had only a few scallops. After turning my scallops over I took some paper towels and soak as much of the grease out as possible.  If you are to use the toaster oven make sure you stay in the area (same room) and watch it carefully.  Make sure your fire extinguisher is available and is working if needed.  The grease can easily catch fire. To be on the safe side I would recommend using the traditional oven for making this recipe.
*You can use any type of bacon, whether it is turkey bacon or even pancetta (Italian cured ham that tastes like great bacon).  I have added toasted sesame seeds on top after cooking and it looked and tasted great. 

let the bacon wrapped scallops coat
the oil/butter/maple syrup sauce

Seared Sea Scallops in a Pineapple Sauce (serves 2)


This recipe makes 2 appetizers.  When you sear scallops that are fresh and preservative free they will have a beautiful golden color such as these.  These scallops are also very tender and sweet!

Pineapple Sauce (makes 3/4 cups)

Ingredients:

1/8th of a whole pineapple
1/3 C 2% milk
2 tsp chicken broth powder
1/8 tsp salt

Method:

1) Use a blender to blend the pineapple and milk together.
2) Heat a small pot over high heat, add the blended pineapple and milk, chicken broth powder and salt.
3) Once the liquid starts to boil turns heat down to medium low and let the liquid simmers for 15 minutes.
4) Turn heat down to low to keep warm.

Tropical Fruit Citrus Chutney-Style

Ingredients:

1 tsp diced fresh star fruit
1 tsp diced fresh pineapple fruit
1 tsp diced fresh mango
1 tsp diced heart of palm
A pinch of salt
A drizzle of lemon juice
A little zest of lime

Method:

1) Mix all ingredients in a small bowl and set aside.

Seared Sea Scallops

Ingredients:

6-8 large sea scallops, washed, tough muscles removed, patted dry with paper towels
1 Tbsp unsalted butter
1 Tbsp olive oil
Salt and white pepper

Method:

1) Heat a small pan with olive oil and butter over high heat.
2) Sprinkle a small amount of salt and pepper on both sides of each scallop.
3) Once the pan is hot add the scallops and sear each side for about 2 minutes or until they are golden.
4) Remove the scallops and place them on paper towels to drain off the oil.
5) Save the oil from the pan to make bacon wrapped scallops (recipe coming up next!!).

Plating Your Food

1) Spoon some of the pineapple sauce (however much you prefer) onto a plate.
2) Place 3-4 scallops on each plate.
3) Top with the citrus chutney.
4) Garnish with a slice of star fruit and a little zest of lime.

*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Wednesday, February 13, 2013

Tropical Scallop Ceviche (appetizer for 2)

scallop ceviche
scallop ceviche
Fresh scallops right from the sea...now that's how I prefer to eat my seafood!!  I am so fortunate that Mike from Rimrack Fish (Rye, NH) goes out to the ocean scalloping.  Today his fishing boat had engine problems but he managed to return safely and still brought back these huge, tender, and sweet scallops.  Thank you Mike & Rimrack Fish for the amazing tasty sea scallops!!

Tropical Scallop Ceviche (appetizer for 2)

Ingredients:

8-10 large sea scallops, muscles removed, cut into 3/8th to 4/8th inch pieces
1 Tbsp fresh ripe star fruit, cut into 3/8th inch pieces
1 Tbsp fresh ripe pineapple, cut into 3/8th inch pieces
1 Tbsp fresh ripe mango, cut into 3/8th inch pieces
1 Tbsp tomato, cut into 3/8th inch pieces
1 Tbsp heart of palm, cut into 3/8th inch pieces (optional)
1 Tbsp chopped red onion
1 Tbsp cilantro leaves, chiffonade
1 tsp chopped jalapeño (optional)
1 Tbsp fresh lime juice (more if interested especially right before serving)
Lime zest (a few small pinches)
A little salt (to taste)
2 pinches of white pepper
Slice of star fruit, pineapple leaf, a few chiffonade cilantro, and a little lime zest, garnish (optional)

Method:

1) In a small bowl, mix all ingredients together.
2) Add garnish if interested and serve immediately.

Baldwin Beach Park (Maui)
Baldwin Beach Park (Maui)
*If you are going to eat raw seafood:  Eat only what is very fresh, eat sea life that have been caught in clean water and always buy from a reliable source.  If you do not catch your own seafood I highly recommend that you get to know your local fishermen and fish mongers.  
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

Saturday, February 9, 2013

Breaded Chicken (serves 2-3)

breaded chicken
breaded chicken

Normally I make this dish using bread crumbs. However, today I used (Fry Krisp) Cajun Fish Fry for this dish since I still have some left over.  

Breaded Chicken (serves 2-3)

Ingredients:

1-lb of thin slices of chicken
1 egg
2 Tbsp milk
1 Cup Cajun Fish Fry
2-3 Tbsp canola

Method:

1) Put Cajun Fish Fry flour on a clean plate.
2) In a small bowl whisk egg and milk together.
3) Wash and dry the chicken pieces using paper towels. Take one piece and place it in a plastic bag or between a plastic wrap, use a meat tenderizer and pound the pieces as thinly as you can. Repeat the process for the rest of the chicken pieces.
4) Heat a medium size non-stick pan with 1 tablespoon oil over high heat.
4) Take a chicken piece and dip it in egg/milk mixture. Let the egg/milk drip off and then place in the flour plate. Coat well, shake off excess flour and put it in the hot pan. Cook for about 2-3 minutes on each side or until golden brown. Once done remove the chicken from the pan and let it rest on sheets of paper towel.
5) Repeat the process with the rest of the chicken pieces. Add more oil to the pan as needed. Do not overcrowd the chicken pieces in the pan.
6) Serve with a drizzle of lemon juice.

snow-shoeing in the back of our home after the blizzard
(thank you Andy and co. for the snow shoes!!)



Stir-Fried Broccoli and Shrimp (serves 2 as part of a shared meal)

Add caption


Recently I purchased 30 pounds of New Hampshire wild caught shrimp. I spent hours peeling the shrimp, portioned some in to zip-lock bags,  and vacuum sealed some for longer term storage.  This afternoon I took a zip lock bag out and thawed it in a cold water bath while my husband and I went outside to dig out our vehicles from the blizzard.  We had at least three feet of snow. Together with our neighbors we dug out 7 vehicles.  Now that's what I call great neighbors and amazing teamwork!!

Stir-Fried Broccoli and Shrimp (serves 2 as part of a shared meal)


Ingredients:

1 head of fresh broccoli, cut into 1-inch pieces
1/2 lb of shrimp, shells removed
2 large garlic cloves, smashed, peeled and chopped
1 tsp grated ginger (optional)
1 Tbsp oyster sauce
1 tsp fish sauce
A pinch of sugar
A pinch of white pepper
1 Tbsp canola oil

Method:

1) Heat oil in a medium size pan or wok over medium high heat.
2) Add garlic and ginger, sauté for 1 minute.
3) Stir in broccoli and cover pan or wok for 3-4 minutes to cook, uncover and cook for 1-2 more minutes.
4) Stir in shrimp, oyster sauce, fish sauce, and sugar.  Sauté for 1-2 minutes until the shrimp is cooked.
5) Sprinkle white pepper on top before serving.

back deck
(about 3 feet of snow in seacoast, NH, blizzard 2013)
my car is in the middle with the wipers sticking out
here is a hint of my car--all covered in snow!
after lots of digging my car is finally free!!
*You may parboil the broccoli before adding to the stir fry.  However, your stir fry time will be much shorter.  You want the broccoli to be cooked but still be crunchy.