This is what you call decadent. It’s what you call “company dinner”. It’s what you call romantic, rich, and so good you wanna lick the spoon. Go ahead.
- 2 lbs of assorted seafood. Use shrimp, scallops, lobster, crab, oysters, crawfish, fish, clams, etc.
- 1 lb fettuccine noodles, cooked al dente.
- 1 stick butter
- 1 c cream
- 1 c Parmesan cheese (the best quality)
- 3 lg cloves of garlic minced
- 1/2 c white wine
- 1 c shredded mozzarella
- 1/2 c chopped fresh parsley
- Melt about 4 tbsp of butter in a saute pan and 1/4 c EVOO.
- Salt the seafood which has been defrosted (if frozen and patted dry.
- Saute the seafood until barely done. Remove to a separate plate.
- Add the garlic and wine and simmer until wine is reduced by half and the garlic is opaque and fragrant.
- Add balance of the butter and melt.
- Add the cream and simmer softly until reduced and thickened.
- Add the parmesan cheese and melt into the sauce.
- Add the fettuccine noodles, the seafood, and mozzarella and mix carefully but fully. Salt and pepper to taste.
- Reheat gently and serve.
NOTES: I would not put more than 3 different seafoods together.
SOURCE: Sherry Peyton
My mind turns to fish tacos from time to time.
And it returns there a lot.
And finally I just have to break down and make some.
It’s a messy little job, but so worth it.
You’re family will love you.
You’ll be high-fived around the neighborhood.
Well, probably not that, but surely you will be glad you did.
- 1 1/2 cups cake flour
- 2 tablespoons chili powder
- 2 teaspoons black pepper
- Kosher salt
- 3/4 cup beer (plus more as necessary)
- 1 egg
- 3/4 cup mayonnaise (see note above)
- 2 tablespoons sriracha or other chili sauce (see note above)
- 2 quarts canola oil, or peanut
- 1 pound white fish (such as cod, hake, or halibut), cut into eight 2-ounce fingers
- 16 flour tortillas, warmed
- 1/2 small head of cabbage, finely shredded
- 1 recipe pickled red onions, or scallions, minced
- 1/2 cup finely chopped fresh cilantro
- 2 limes, cut into wedges
Combine flour, paprika, black pepper, and salt and whisk to combine. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/2 cup more beer as necessary until proper consistency is reached). Set aside.
Combine mayonnaise and hot sauce in a medium bowl and whisk until homogenous. Set aside.
Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and season with salt.
Divide tortillas into 8 double stacks. Top each with shredded cabbage, 1 piece of fish, pickled red onions, chili mayo, and cilantro. Serve with lime wedges.
NOTES: You can alter the condiments as you wish. Some prefer making regular coleslaw. You might also add some queso fresco or there similar Mexican cheese. The point is the fish is light and very crispy. I drain the pieces on paper towelling on a rack and when completed, pop them in the oven at about 200 to keep warm while I finish up things.
SOURCE: adapted slightly from Serious Eats.
Are there people out there who don’t like shrimp?
Good, then more for us!
I love shrimp, and I loved shrimp on the grill better than any other way. With a strong enough taste, they can stand up to some mighty sharp flavors paired with them.
This is one of those.
Those who don’t like spicy and hot need not apply.
The heat is however adjustable, but if you don’t like cumin and cilantro, well, my deepest condolences, and MORE FOR US!
- 1 pound shrimp
- 1/2 bunch cilantro, rinsed and coarsely chopped
- 2-4 jalapeno peppers, seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
- 1/2 bunch scallions, both white and green parts, trimmed and coarsely chopped
- 3 cloves garlic (2 cloves coarsely chopped, 1 clove minced)
- 1 teaspoons coarse salt (kosher or sea)
- couple of turns of your pepper grinder
- 1 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil
- 1/2 – 1 lime
- Lime wedges, for serving
- Clean your shrimp and place in a plastic bag or bowl.
- Place all the rest of the ingredients into a blender or food processor and whirr up until it is a paste.
- Add this to the shrimp, mix well and place covered in refrigerator for a couple of hours.
- When ready to go, heat up the grill to sizzle.
- Skewer the shrimp on wooden skewers, touching but not jammed together.
- Place on the direct heat and cook just until done, about 3 minutes per side. When they pink up, they are done.
NOTES: I love shrimp done like this on a bed of pasta, but with this dish, I think I might do some Spanish rice.
SOURCE: Inspired by Griffin’s Grub
Yes, I know I have a fondness for alliteration, perhaps, I go a bit overboard.
In any event, sometimes one wants to be utterly creative, or one is inspired to become creative a little bit.
This is the result.
So if you want to be creative, use this as a jumping off spot to create your very own version of “what can I find that I had forgotten I had in the pantry that I can put together and eat in one dish?”
So here is what I did.
- 2/3 lb (about 2/3 of a box of any pasta you like, cooked al dente.
- 1 lg can of tuna, or a lg pouch, drained.
- a small handful of dried mushrooms of any kind, reconstituted in warm water or broth
- about one cup of chopped kale, swiss chard, cos lettuce, spinach–whatever you have in the fridge or garden
- 1/3 c oil-packed dried tomatoes,chopped
- 1 tbsp capers, chopped
- 1/3 c your favorite olives, chopped
- 1 lg shallot, minced
- 3 cloves garlic, microplaned
- 1/2 of a sweet pepper, sliced thinly
- a can of any beans you have on hand, rinsed well
- 1/2 c white wine
- 1 tsp pepper flakes
- pepper to taste
- plenty of good Parmigiano cheese for grating.
- Saute the shallot and garlic in about 2 tbsp of olive oil, until soft and fragrant.
- Add the mushrooms and sweet pepper and continue sauteing until they are tender crisp done.
- Add the tomatoes, olives, beans, capers and continue until all is warmed and blended.
- Add the wine and the tuna, and pepper flakes and black pepper, stirring until mixed.
- Add the cooked pasta and combine.
- Serve with plenty of grated Parmigiano and some lovely crusty bread.
NOTES: obviously substitute freely on most any of the ingredients. You could use some sausage instead of the tuna, or some seafood. I think tomatoes, shallots and garlic are basic, but after that add any stray veggies you need to use up. Omit beans if you desire. Use Asiago or Feta cheese instead. Use up your pantry oddities. Fresh mushrooms instead of dried. And so on.
SOURCE: Inspired by Rufus’ Food and Spirits Guide
- Spicy Tuna and Tomato Pasta (cheapfeasts.wordpress.com)
- Penne with Tuna and Mozzarella (foodfetishingrecipes.wordpress.com)
Oh my gosh. Crab cakes.
What food for the gods is this?
Crab is expensive and thus this is not something you have all the time, but do have it once in a while.
Make sure that every ingredient is the best.
Make sure that all the surrounding sides are impeccably perfect.
Feast! You are worth it.
- 1 cup homemade mayonnaise.
- 2 tbsp minced cornichons (baby gerkins will work fine)
- 1 tbsp minced capers, rinsed and chopped
- 1 egg
- 1 lb crab meat (the best you can afford)
- 1 tsp dry mustard
- 1/4 tsp cayenne
- 4 tbsp fresh minced parsley
- 1 tbsp finely minced onion
- 4-6 tbsp fresh bread crumbs
- 4 tbsp butter
- Make your mayonnaise. (reserve 2 tbsp) Add the cornichons and capers to it. Mix and place in the fridge to keep until ready to serve.
- Lightly beat the egg, and add to it the crabmeat, reserved mayo and all the rest, except the breadcrumbs and butter. Mix gently.
- Form into patties.
- Roll in the breadcrumbs, patting gently to get them to adhere.
- Fry in the butter on medium, browning and then turning carefully. These are fragile, so handle with care. Brown both sides well, to make a nice crust. This will take 3-5 minutes.
- Serve with the tartar sauce.
SERVES: 4 (assuming 2 per person)
NOTES: This recipe comes from Serious Eats. I have modified it slightly
Seafood is cheap here in southern New Mexico. I assume it’s because we aren’t so terribly far from the Gulf. No matter. I love shrimp and this is a very nice recipe that is easy and tastes good.
I have tweaked it a bit but you can see the original at LaaLoosh. It’s supposed to be a leaner version of Shrimp Scampi. I found it delicious and I didn’t miss a bit of all the butter you usually find.
- 1 lb shrimp, peeled, and deveined.
- 2 tbsp butter, melted
- Juice of 1/2 lemon
- 2 tbsp fresh parsley
- 2 tbsp good quality Parmesan cheese
- 1 tsp paprika
- 1 tbsp lemon zest
- 3 cloves garlic, microplaned
- 1 c of panko crumbs or fresh bread crumbs
- salt and pepper
- Preheat oven to 425°
- In a bowl, combine shrimp, lemon juice, garlic, paprika and salt and pepper. Mix gently and place in a baking dish, small enough that the shrimp is touching.
- Mix in another bowl the rest of the ingredients, mixing until it is evenly blended.
- Sprinkle the crumbs over the shrimp and place in oven.
- Bake for 10-12 minutes until shrimp is cooked through.
NOTES: This is lovely served over pasta such as angel hair or fettuccine. Have more fresh Parmesan at the table, and some great crusty bread and a salad and you have a great meal that is good for company yet easy to prepare. You might consider sprinkling the plate with some toasted walnuts as a final elegant finish.
I believe that my favorite fusion cooking is Cajun and Italian. I mean they just sing together.
This recipe is simply perfect. I changed nothing except made about a half recipe. I owe it all to Patrick Johnson at JustaPinch who put this together.
This is quite spicy and you may want to tone down the heat a bit, that is up to you. I used chipotle powder for the “hot chili powder” and that stuff is a big on the hot side, so be forwarned. We really did love it though.
We had I think enough for 3 people easily, so this full recipe is probably good for 6 people I think. Those were very big servings too!
So do please splurge now and then and make this delight. It’s heavy on calories and fat of course, but then you only eat a meal like this every couple of weeks or so, right?
- 1 1/2 lb of shrimp (I used medium) peel, deveined
- 6 TBSP Cajun seasoning, this recipe or commercial
- 2 TBSP EVOO
- 1 pkg Andouille sausage (or another if you have a preference)
- 1/2 medium onion, diced
- 1 1/2 tsp red pepper flakes
- 5 cloves garlic, micro-planed
- 1 TBSP Worcestershire sauce
- 1 lb of linguine (personal preference here too)
- 2 c cream
- 1 c whole milk
- 1 TBSP black pepper
- 1/2 tsp hot chili powder
- 1/2 tsp kosher salt (I didn’t use any–the cheese and sausage have plenty)
- 1 stk butter, sliced
- 1 1/2 c parmigiano-reggiano or a very high-grade parmesan
- 1/3 c chopped parsley
- Place the shrimp in a bag and use 1/2 of the Cajun seasonings. Shake and refrigerate for an hour or so. (I went ahead and cooked the shrimp early and just placed it in a bowl. Once cooked you just want to reheat it in the finished sauce at the end. The recipe is somewhat busy and so having this done ahead allowed me to pull a salad together and so forth and not be rushed.)
- To cook shrimp, place in a saute pan with half of the EVOO and cook, for a minute or two on each side. Remove from pan, and use this same pan to do the sauce in.
- Get a pot of water heated for the pasta to cook in.
- To the saute pan, add the rest of the EVOO, and the sausage, cut into slices. Just saute lightly. Add the onions, and then the pepper flakes, garlic, and Worcestershire sauce. Cook just until onions are softened.
- Add the cream, milk, rest of the Cajun seasoning, pepper and chili powder and salt if using. Stir until well mixed.
- Bring to a soft boil, add the butter and melt it in, and then the cheese, shredded, stirring and reducing the temperature to a very low heat. You can leave it here, stirring now and again, for as much as 20 minutes if need be.
- Cook the pasta al dente, drain and pour into the saute pan and mix until all is coated.
- Then add the shrimp back in and mix until just heated. Place in a serving dish and cover with the parsley.
Serves: 6 generously
NOTE: This really is good. I urge you to try it. We had it with a nice salad and some very good french bread. Perfect.