Category Archives: seafood

Ginger, Honey Soy Salmon

Another recipe from Jessica Seinfeld that we enjoy. This is a wonderful recipe which is very tasty and very light. And did I mention easy? Very easy with very few ingredients. 5 ingredients including the salmon.

I made it this time with roasted brussels and rice pilaf .

Perfect weeknight meal or any night meal.

Enjoy!

Ingredients:

1 1/2 lbs. skinless salmon fillets — I like to have it cut from the center so they’re the same size

1/3 cup soy sauce– I like to always use low sodium

2 Tablespoons Honey

2 Tablespoons fresh orange juice — juice from probably 1/2 an orange

1 Tablespoon grated fresh ginger ( app. one inch piece maybe a little more) if you absolutely cannot get fresh ginger use about a 1/2 tsp.. powdered ginger

Directions:

Place the salmon fillets in a large ziplock bag.

In a liquid measuring cup measure the soy sauce, then add the 2 Tablespoons Honey and fresh orange juice.

Using a vegetable peeler peel the ginger, cut off any small knobs before you peel. Grate the ginger then add to the soy sauce mixture. Whisk it all together.

Reserve 3 Tablespoons of the mixture and set aside. Pour the remaining mixture over the the salmon in the bag , squeeze the air out of the bag and seal the bag and put in refrigerator for at least 15 minutes ( flip it over half way through so both sides get marinated ) don’t marinade too long — I marinaded for about 20 minutes.

Meanwhile spray or line a sheet with aluminum foil — this is a sticky marinade so pan will burn — I sprayed .

Heat the broiler with oven rack app. 4 inches from the top.

Place Salmon on the prepared pan and discard the marinade from the bag. Broil until the top of the salmon starts to char– 5-6 minutes depending on your broiler. Pull out the pan and spoon the rest of the soy marinade over the salmon and broil for another minute or so. The salmon should be blackened in spots but not burnt. ( see photo)

You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a darker orange center it’s done. If not broil for another minute.

I like my salmon medium rare to medium. If you like it cooked more, you can broil it until it is the same color throughout.

www.jessicaseinfeld.com

Shrimp Marinara

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Perfect Sunday Night Dinner or any night Dinner.

Enjoy!

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this but I didn’t have any

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Clams and Spaghetti–White Sauce

I made this recipe for the first time back in 2014 and highly recommend it for a quick and delicious meal.IMG_6286IMG_6287 (2)IMG_6283 (2)It is super easy and not intimidating at all. I got the recipe from Jessica’s Seinfeld’s book The Can’t Cookbook .

http://www.doitdelicious.com this is Jessica Seinfeld’s site or you can just buy the book “The Can’t Cookbook”.

Ingredients:

2 dozen littleneck clams

3 cloves garlic

app. 1/4 cup chopped fresh flat-leaf parsley

1 cup dry white wine, such as Sauvignon blanc. I actually used what I had open which was a Pinot Grigio

1 box spaghetti, you can use any kind of spaghetti you like. I actually had bucatini style in the house so that’s what I used

3 Tbsp. Olive Oil

*if you’d like a little heat and you should know your audience because mine didn’t so I put on table for those who wanted to add heat. If you are adding add app. 1/4 tsp. crushed red pepper

Kosher Salt , to taste. I have to say I added almost no extra salt at all.

You’ll need a large deep pot to cook clams in. I used my Le Creuset Pot.

Directions:

I placed my clams in a colander and I put the colander in a larger bowl in the sink and I filled the bowl with cold water. I let the clams soak for a few minutes, then rubbed with my fingers to dislodge any dirt; then drained the clams. Throw away any clams that remain open or were smashed. ( my clams were pretty clean) I purchased them clean from Whole Foods. Any Fish Store will clean them for you, but always run them through this process to remove any residual sand, etc.

Smash the garlic and chop it . Chop the Parsley. Measure the Wine. Place all your ingredients near to the stove.

Cook Pasta according to directions on box.

Place a large pot on the stove and turn the heat to medium. Pour in 2 Tbsp. of Olive Oil until it heats up and shimmers ( a few minutes) Add chopped garlic to the pot, and cook , stirring , for at least a minute, until you can actually smell the garlic breaking down. Don’t Burn!!!! Now add the wine and the clams and cover the pot with a tight-fitting lid and you’ll want a fairly high flame, probably medium-high . Cook clams until they open, I probably cooked for about 10 – 12 minutes. Looked so beautiful! Add the parsley and the red pepper now if you’re using. Throw away any unopened clams, they are no good.

Once pasta is al dente and drained I transferred to a large serving bowl and added 1 Tbsp. of Olive Oil to pasta, top with clams. Sprinkle if you’d like a tiny bit of coarse salt now if you feel it needs it. I did not need to add any additional salt or pepper. Adjust to your taste.

Amazing!!!! and did I mention Super Easy!!!!!

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Since it is really Spring it just makes you want to lighten up the menu a bit and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!  I used the shrimp.  I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

photo (3) photo (5)photo (2)OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make.  I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

*don’t leave out the fresh herbs, they kick it up a notch

Ingredients:

1 lb. large shrimp, peeled and deveined

1 teaspoon of kosher salt , plus more as needed

1/2 medium yellow onion, chopped

1 (14 oz. can) diced tomatoes

3 tablespoons olive oil, plus 2 teaspoons

1 cup dry white wine

3 garlic cloves , chopped

1/4 teaspoon oregano leaves

1 teaspoon crushed red pepper, I didn’t think this was too spicy ,  you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

3 tablespoons chopped fresh italian parsley leaves

3 tablespoons chopped fresh basil leaves

Directions:

In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

Remove shrimp to a bowl, set aside.

In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano.  Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time.  When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

*prepare pasta according to directions and serve shrimp and sauce right on top.

Shrimp on the Bar-B (marinade)

Shrimp for the BBQ

For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and de-vein these babies but they’re worth it. I left the tail on this past weekend for grilling.

Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.

1/2 cup olive oil

2 Tablespoons Dijon mustard

3 cloves garlic, minced

juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor

1 tsp. dried basil

2 tablespoons white wine (whatever is open)

I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)

freshly ground pepper

Marinate shrimp for about 1 to 2 hours — no more because the citrus can actually start the cooking process . I then put the shrimp on metal skewers which I prefer to the bamboo. They’re a worthwhile investment and have owned the same ones for many years. I place on the hot grill and cook for approximately 4 minutes on each side– keep in mind the size of your shrimp. The shrimp I use is rather large so takes about 4 minutes on each side. Obviously smaller shrimp will cook much faster– when shrimp starts to curl and turn pink is usually a sign they are done. You can always remove from heat and cut into one.

 

Orzo with Lemon Shrimp and Spinach

photoDSCN0367DSCN0363DSCN0372DSCN0384DSCN0390By now you all know how very much we love shrimp. It comes in handy to have an ex-shrimp monger on hand to clean and devein my shrimp. I love cooking it but not so much cleaning and deveining it. Joel not only obtains the best shrimp around but he really does do a great job of cleaning and deveining.  In any event we make a pretty good team when it comes to shrimp dishes.
 This dish was pretty easy to pull together once shrimp was prepped. Not a whole lot of ingredients, and whole thing took about 1/2 hour.  This dish was very light in flavor and a perfect summer night meal, doesn’t have to be served super hot , can be room temperature. 

*once the shrimp is prepared this dish is a snap. Have your fish store clean and de-vein your shrimp for you if possible.

Ingredients:

Vinaigrette:

1/3 cup olive oil

zest of 2 large lemons ( try to use organic if you’re zesting and eating the peel) and scrub those lemons well

1/2 cup fresh lemon juice ( from the 2 large lemons you just zested)

1/2 teaspoon of kosher salt

1/2 teaspoon of freshly ground black pepper

In a small bowl, whisk together the olive oil, lemon zest and lemon juice, salt and pepper until smooth and set aside.

Ingredients:

1 lb. orzo

1 lb. shrimp , I used large under 10’s, peeled and deveined  ( you can have fish monger do this )

2 tablespoon olive oil

1 large shallot , chopped

app. 1 more teaspoon kosher salt

1/2 cup dry white wine ,  ( I used what I had on hand)

6 ounces of spinach , I used baby spinach, use whatever greens you like. You can use arugula as well.

Directions:

Cook orzo according to directions. Drain and reserve 1 cup of the pasta water.

Place shrimp in a bowl and sprinkle with kosher salt and some freshly ground black pepper . Heat the 2 tablespoons of olive oil over medium high heat. Add the chopped shallots and cook until soft for a few minutes. Add the shrimp, cook shrimp until they turn pink and are just cooked through depending on the size of your shrimp. When shrimp is cooked through remove the shrimp from the skillet. Increase the heat to high and add the 1/2 cup of wine, allow to boil up and scrape up all the brown bits from the bottom of the pan, cook for another minute or so until most of the liquid has evaporated.  Then add orzo to the pan along with the vinaigrette and the spinach and let it wilt down.  I added most of the reserved pasta water , you’ll use as much or as little as you need, I used whole cup of reserved pasta water. Add the shrimp back in and toss well until all the ingredients are well coated. Serve up and enjoy.

Shrimp with Tomatoes and Corn

I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites . I made a few changes to recipe and would highly recommend checking out this recipe. I served with rice but this recipe stands on it’s own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.

And I just want to talk about this new pan I received as a gift from my sister. You see it in the pictures it is a carbon pan from a company called @madein –check it out if you’re in the market for some new pans. I absolutely love this pan and reach for it whenever I can. @madein on Instagram. Now you know I make no money for this endorsement and I just want to spread the good word on a great product.

www.nytimes.com/recipes

Ingredients:

1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like

Kosher Salt and Pepper 

2 Tablespoons Extra-Virgin Olive Oil

1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)

2 cups fresh or frozen corn– app. 4 ears fresh corn

5 garlic cloves–minced

1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy

1/4 cup dry white wine

2 Tablespoons fresh lemon juice from 1 large lemon

2 Tablespoons unsalted butter

*extra lemon wedges and cut up fresh basil for serving–totally optional

Directions:

Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.

Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.

Add the minced garlic and red-pepper flakes and cook stirring another few minutes. 

Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.

Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.