Scamper - Scampi: Recipe

Meredith's Food for Life

It's no surprise that on a Thursday night we're all racing around the house - the two older ones are home from their after school activities, the younger one comes home from daycare and the whole house is in chaos - homework, backpacks spilled open, little child running circles around everyone and then there's the dog. Oy.

The surprise, I suppose, is that most people would just pop something in the microwave and be done with it - but then, there's me. I am in the all-by-my-self-nutty-and-stupid category. Instead, I have to come up with something to make for dinner - regardless of the fact that I have several left-overs that can be made in 5 minutes or less. But to be fair, cooking and baking are the two things I can do to fill my, otherwise-void, creative outlet. I actually enjoy the challenge of "what can I make for dinner tonight?" I like to look in the fridge and figure out how to make something out of what looks like nothing to most people. My mother taught me that, really. Even when there is "nothing" in my house, I can still make 5 meals! And so, while it's utter mayhem in the house, and I walk in from a long day, I almost always crave the 20-30 minutes of time I take to make something appear on the table. I feel creative, I feel "motherly" and perhaps, more than anything else, I feel less guilt about being out of the house five days a week.

This was quick - Shrimp Scampi. So here's my suggestion - keep a frozen bag of uncooked shrimp in the freezer. Buy the largest ones - they really are the best. Buy the ones whose shells have been split down the backside. Run them under cold water for 5 minutes, being sure to move them around several times for even thawing, and they will be ready for your favorite recipe in no time. I thaw and peel them and throw them into whatever I am making. The longest piece of this recipe was the time it took for the water to boil.

Shrimp Scampi with Angel Hair
serves 8

3/4 lb. uncooked shrimp (see note above), thawed, peeled and drained
1 lb. angel hair, whole grain
6 large garlic cloves, minced
2 tablespoons Olive Oil, divided
1 medium zucchini, sliced very thin
1/2 pint cherry tomatoes, halved
1/2 cup fresh basil, chopped
1 tablespoon dried oregano
Juice of 2 lemons
salt and pepper

Boil a large pot of water for the pasta - add in the angel hair when the water is boiling and cook according the box directions - about 5 minutes.  As the pasta water is near ready to boil, heat one tablespoon of oil in a large saute pan until very hot. Add in the zucchini and saute until wilted - about 4-5 minutes.  Add in the shrimp and saute until they at least one side of them turn pink - add in a medium sized pinch of salt and several grindings of fresh pepper. Add in the tomatoes, garlic 1/4 cup of basil and 3/4 of the lemon juice. Allow the mixture to boil rapidly.

When the pasta is finished cooking, drain well and combine it with the sauce in a large serving bowl.  Add in the remaining basil, lemon juice and the olive oil.  Serve!

International Week - First Up: Asia: Recipe

Recently, I was in California for business and came to the realization that the food there is so vibrant and diverse.  Just to give you an example of what I mean...for lunch one day I had a three-color beet salad;  it's tough to find that here without going on a wild goose chase and paying a fortune at the local "Whole Foods" market, for example. Needless to say, I left the Left Coast..inspired!

So as I gathered my thoughts for this week's menu, fresh fish called to me. This week the kids and I have planned an International Week of food - tonight we had Asian inspired items, tomorrow is Taco Tuesday, of course. Wednesday will be Brazilian or Argentinean Steak followed by Indian-inspired Thursday. Friday, naturally, will be pizza night (a.k.a. Italian Night!). The kids were thrilled for the variety and dinner sounded like fun to them.

We ate Salmon Teriyaki (shrimp for my oldest who doesn't like Salmon) with Mango-Strawberry Salsa, Lime-Infused Jasmine Rice and Pan-Steamed Baby Bok Choy. The plate was colorful and it felt exotic, which made it exciting for the kids and relaxing for my husband and I while the kids ate peacefully. Nothing was difficult or tricky - I just spent a few minutes chopping all the items.  I rounded this out with a salad made of lettuce, cucumber, orange bell pepper, radish and macadamia nuts dressed lightly with olive oil and rice wine vinegar. Even the baby screamed out for more (and I have a picture to prove it!).

Salmon Teriyaki With Mango-Strawberry Salsa
serves 5

1 1/2 lb. Organic Salmon fillet
1/2 cup barbeque sauce
1/2 cup low sodium soy sauce
1 tsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground coriander

Mango-Strawberry Salsa
2/3 large, ripe, mango - peeled and diced 1/3 large cucumber, peeled and diced
4 large ripe strawberries, hulled and diced
1 tablespoon fresh mint chiffonade
1/4 scallion, minced
juice of 1/2 lime

In a medium bowl, combine barbeque and soy sauces with sesame oil and two spices - whisk well.  Place salmon, skin side down, in a large glass dish. Pour the well-mixed sauce over the fish and allow to stand at room temperature for about an hour. Prepare the barbeque with coals on one side and spray the grill grate with non-stick spray (do this away from the fire!). Cook the salmon on the side without the coal underneath it - skin side down - for about 10 minutes (place cover on the grill). Carefully flip the fish and cook again another 8-10 minutes, depending on the thickness of the fish (again, cover the grill).

For the Salsa - combine all ingredients in a medium bowl and gently mix together.

Pan-Steamed Baby Bok Choy
3 large bunches, baby bok choy - root end snipped, leaves separated and washed well
1 large garlic clove, smashed but not separated
1 teaspoon, fresh ginger, peeled and minced
1 tsp. dark sesame oil
2 oz. water

In a large pan, heat oil well over medium-high heat.  Add the garlic and swirl around in the hot oil so the flavor releases - do not allow it to burn (about 1 minute or so). Next, add the ginger and shake the pan lightly so the flavor and the pieces of ginger are all over the pan. Add the bok choy - as long as it's still slightly wet, you'll hear a hiss when the leaves hit the oil. Cover quickly and allow the leaves to wilt - stirring once or twice - about 5 minutes. Remove the cover and add the water. Raise the heat and cook another 7 minutes or so, until the bok choy is truly wilted and limp. Serve hot.

Lime-Infused Jasmine Rice
Serves 4-5
* I used "Success Rice" in a bag for this (I know...) so once the rice was finished cooking and had been drained well, I squeezed a half a lime over the rice and mixed well.

Mojito Shrimp Tacos: Recipe

I'm not sure why but I have been wanting to make "fish tacos" for the last five weeks.  I suppose it's because I saw a picture of tacos recently and instantly I had a hankering for them. Finally, today, I made my own version.  Knowing that the kids would eat shrimp (as opposed to "fish"), I went with this instead of a traditional meatier white fish.

These tacos were awesome - we all fell in love with them.  You could taste the flavors and the flavors all went together perfectly. The shrimp soaked up the marinade and the flour tortillas were perfectly grilled.  I didn't get too intricate with the guacamole because I didn't want to take away from any other aspect of the dish. Everything worked perfectly and there wasn't a morsel left! Just the way the chef, I mean, mommy likes it!

Mojito Shrimp Tacos
Serves 5

8 bamboo skewers soaked in cold water for at least 30 minutes
1 lb. extra large shrimp - 26/30 per pound, shelled, deveined, and tails removed
1/4 cup, packed, fresh mint
1/4 cup sugar
juice of 2 medium limes
1 tablespoon fresh jalapeno pepper
1/4 cup Tequila
1/4 cup Triple Sec
1/4 cup fresh basil leaves

2 medium, ripe, avocados, halved, pitted, and flesh removed to a separate bowl
2 medium limes
1 small garlic clove, minced

1 can black beans
1 ripe tomato, chopped

7 flour tortillas, soft taco size, gently grilled

In a food processor mix the alcohol, sugar, mint, basil, jalapeno and lime juice until the herb leaves are finely chopped.  Place the shrimp into a medium bowl and pour the mixture over - mix well and cover with plastic.  Leave on the counter for about 1 hour - mix several times during the hour.

Prepare barbecue grill.

Thread as many shrimp onto each skewer that will comfortably fit. Grill shrimp about 4 minutes per side and baste with the marinade when you flip for the second side. Next, gently grill each tortilla for about 30 seconds per side and stack on a plate and cover with a clean dish towel. 

Meanwhile, heat the beans in a small saucepan over medium-high heat for about 10 minutes, stirring once or twice.  In a medium mixing bowl, mash the avocado with the lime juice and garlic.

Once the shrimp is cooked, remove them from the skewers and assemble!

Learning to Juggle: Food Musings

As my three month maternity leave comes to an end, I want to tip my hat off to all the stay-at-home moms (and dads!). It is not easy to juggle the lives of several children, a household and all the chores that go along with it, and such insignificant things as, well...proper eating and bathroom breaks! Really, for anyone that doesn't have children, you must understand how challenging it is to deal with things like homework, dinner, a crying baby, and of course one's own sense of self which needs attention. So again...kudos to all those who stay home regularly.

I am heading back to work soon and I know that while my life will become a blur of daily activities, I still have it just a bit easier (in my opinion, of course) as I'll be able to eat when I want, take a walk when I want, go to the bathroom when it's needed, and make a phone call without the concern that the moment the person picks up my little sleeping angel will wake with wailing so loud that I'd be forced to simply hang up.

However, going back to work will require a new commitment to order, routine, and stated expectations...and dinners that are far less messy! There just isn't enough time in the evening before bed to clean up crusty pots and pans.  So I have just a few more weeks left to wreak havoc on my kitchen...and I've been having fun doing it!

Here's what I've been up to lately -

Honey-Dijon Roasted Salmon with Corn and Pepper Salsa

Herb Roast Beef with Rosemary-Beet Barley

Lamb Stew with White Beans, Cranberries and Sweet Potato

Chili Rubbed Steaks with Pineapple-Peach Slushi

Suddenly Salmon: Recipe

Recently my son - who is five and a half - informed me that he really likes salmon. I know I've made salmon before but I haven't made it recently so I was unsure where he had eaten it and discovered that he "really likes salmon."  But since he was so thrilled about it, I made it the other night for dinner with lemon, olive oil and dill and it was okay. My oldest daughter hated it but my son gobbled it up - we actually didn't have enough food for the three of us that ate it, so it wasn't too terrible that my daughter didn't like it! 

Since he liked it so much, I opted to try it again tonight and this time I decided to venture into the Asian flavors that I love.  I found a recipe to use as inspiration and came up with a thick syrup made with lime, soy sauce and brown sugar.  It was delicious! The salmon fillet was purchased at Costco and to be honest...their fish was unreal - absolutely perfect: fresh, bright, and non-smelling...just as fish should be!

This was very easy to do - practically no cooking to be done!

Lime-Soy Syrup
Makes 2 1/2 cups

1 1/2 cup light brown sugar, packed
1 1/2 cup low-sodium soy sauce
1/3 cup fresh lime juice (from about 3 small/medium limes), both halves of one cut lime, reserved
Peel of 1 whole lime

In a medium nonreactive pot, combine all ingredients - including the cut lime pieces and the peel - and heat over medium-high heat until small bubbles begin to form on the outside. Lower the heat to medium-simmer and allow it to reduce for 45 minutes. Let the mixture cool completely and toss out the lime pieces.

Mixture will keep for about 2 weeks in the fridge.


Broiled Salmon with Lime-Soy Syrup
Serves 6

2 lbs. salmon fillet
salt and pepper
1/4 cup Lime-Soy Syrup
2 cups hot prepared sushi rice*
Juice of 3 limes
1 medium scallion, thinly sliced (greens, as well)

Heat a heavy pan in the oven under the broiler.  Sprinkle the salmon lightly with salt and pepper.  Remove the pan from the oven and spray with nonstick spray and place the salmon on the tray - flesh side down. Broil for 4-5 minutes. Turn and baste with syrup and broil again for another 5 minutes.

Meanwhile, combine the lime juice and scallions with the hot rice, mix well and mound 1/2 cup in the middle of the plate and serve with salmon piece on top. Drizzle syrup over salmon.

* Be sure to follow directions well and don't burn the bottom of the rice pot!

Clams and Sausage - a Perfect Combination

I think it wasn't until recently that I "discovered" the Spanish-Portuguese style of linking clams and sausage together. However, now that I know that spicy sausage perks up a delicate clam sauce, I can't imagine having my linguine plain and simple!

This is super quick to whip up. In as much time as it takes to boil the water and cook the pasta, your sauce is complete. Admittedly, I took about 2 cups of plain linguine in a bowl, drizzled some Extra virgin olive oil over the top and tossed it with sliced sausage for the kids. But the rest of the linguine was a perfect match for the simple Clam and Sausage "sauce."

Linguine with Clams and Sausage
1 lb. linguine
1 medium red pepper, chopped
3 1/2 oz. roasted garlic (or andouille) sausage, sliced and chopped
2/3 cup fresh parsley, minced
2 medium shallots, minced
2 tsp. Extra Virgin Olive Oil
1/8 tsp. red pepper flakes
2 6.5 oz chopped clams, juice reserved
4 oz. white wine

Prepare and boil enough water for a full pound of pasta. Cook pasta according to directions.

In another pot, heat the oil over medium heat and add in the sausage, saute until edges begin to curl and fat is released into the pot - about 3-5 minutes. Next add in the red pepper and saute another 2 minutes. Add in the shallots, parsley and red pepper flakes. Mix well and saute over medium heat about 3 more minutes. Add in the white wine and mix well, followed by the chopped clams. Let the mixture boil up for 2 minutes and then add the reserved juice. Bring it back to a boil for about 4 more minutes while pasta finishes cooking. Drain the pasta and add the drained pasta to a mixing bowl. Pour the sauce over the top and stir. Serve.

Hawaiian Salmon with Five Fruit Salad: Recipe

I know there are people that don't care for fish - I'm not one of them, obviously, but I know those people are out there. If you can manage to try a piece of fish, I strongly urge you to try this one. Of course, salmon is one of those foods that I consider a healing staple - like chicken soup. It's rich with vitamin D, Omega-3 Fatty Acids, but believe it or not, it has cholesterol. Clearly that's not restorative, but the iron rich skin (which can be eaten, mind you) makes this a class-act meal!

I saw this gorgeous salmon fillet - slightly more than 1 lb. - and the price was right. I've gone through the wild, organic, Scottish, etc. and they all have their merits but I would advise you to speak to the fish monger before purchasing. While they're all good, sometimes it's simply about taste. He/She can give you a good explanation as to the distinct characteristics of each. For this recipe I used plain old Atlantic Salmon.

I made this marinade before leaving for work today - very quick, indeed (I was in a hurry) and left it, meat side down, in the liquid until I was ready to cook it. It was awesome! The flavor was exactly what I had hoped for - the marinade formed a slight bit of crystallization on top of the fish during cooking, particularly on the ends. So the flavor was really rich on those parts. My husband and I actually split this - we gave the kids mac and cheese (don't tell anyone!). But the kids did eat the five fruit salad I made and couldn't seem to get enough.

Hawaiian Salmon with Five Fruit Salad

1 lb. salmon fillet

Marinade
2/3 cup low sodium soy sauce
1 Tbsp. Dijon mustard
2 small scallions, thinly sliced
1 Tbsp. minced, fresh, ginger
1 Tbsp. barbecue sauce
1 Tbsp. sugar
juice of 1/2 lemon

Mix all marinade ingredients in a bowl. Place salmon, skin side down, in a large bowl and pour the marinade over the flesh. Carefully turn the salmon so the flesh is submerged in the marinade. Cover and refrigerate for at least 8 hours.

Heat oven to 425 and place salmon in an ovenproof baking dish. Pour about 1 cup of the marinade over the fish and bake, 25-30 minutes (25 for medium-rare and 30 for rare).

Five Fruit Salad
In a large bowl, combine:
2 red pears, peeled and cubed
1 ripe mango, peeled and cubed
1/2 ripe avocado, cubed
1 cup reg grapes
8 oz. can canned pineapple chunks, drained
1/2 tsp. minced jalapeno
1/2 cup cucumber, chopped
1 Tbsp. red onion, minced
Juice of 1 lime

Dim Sum for Dinner: Recipe

My family loves dumplings. At this stage we might all turn into a dumpling after the amount we eat! But we love them - Japanese style Gyoza or Shumai or Chinese style steamed or fried. In fact, I love all dumplings and truthfully it seems that all nationalities have a version: Jews have Kreplach, Indians have Samosas, Italians have Ravioli! Ultimately it's the same concept and likely they all started the same way: a cook with left over meat and/or fish needed a way to ensure no waste...and voila! Why not stuff it inside of something!

We had steamed and fried dumplings last night for dinner. I have a large bamboo steamer. Here are two versions: pork steamed and shrimp fried.

You can serve these as dinner or as an hors d'oeuvre. They can be made well in advance and frozen and then dropped into the steamer basket.

If you don't have a bamboo steamer, don't fret! You can place the dumplings on an elevated heat proof plate on top of a bowl on the bottom of a large pot. Fill the bowl with water, place the plate on top of the bowl, cover and steam.

Steamed Dumplings
3/4 lb. ground pork
1 Tbsp. soy sauce
1 Tbsp. olive oil
4 large napa cabbage leaves + extra leaves for the steamer basket
2 scallions, minced
4 shiitake mushrooms, minced
1 garlic clove, minced
1 Tbsp. minced fresh ginger
1 large leek, minced
1 Tbsp. rice vinegar
1 Tsp. sesame oil
1 large carrot, shredded
pepper

25-30 square wanton wrappers

Slice the stem ends off the cabbage and mince the remaining parts. Squeeze out any excess water and add to a large bowl. Add all remaining ingredients. Mix well.

Line a cookie sheet with waxed paper and set aside.

On a dry work surface, spread out as many wrappers as possible in a diamond shape. Add a small amount of filling to the center of each one. Fill a small bowl with water and with your index finger, lightly wet the four sides of each wrapper. Fold the top corner to the bottom, forming a triangle. press the sides together to seal the filling inside. Next fold each side in toward the middle. Place on the prepared sheet and repeat until all wrappers are finished.

If there is left over filling, you can refrigerate it for up to 2 days or you can freeze it up to a week.

Next, line the steamer with cabbage leaves. Place the steamer basket in a large pot -like a wok - and fill the wok with water stopping just under the bottom of the basket. Do not allow water to come into the basket. Place the dumplings on top of the cabbage leaves (and repeat if you have two basket trays) and cover. Turn on the heat on high for about 12-15 minutes.

Be VERY careful opening the steamer basket - steam can burn.


Fried Shrimp Dumplings
3/4 lb. large shrimp, shelled and deveined
2 large scallions
1 Tbsp. fresh minced ginger
1 large carrot, shredded
2 Tbsp. water chestnuts, minced
1 garlic clove, minced
1 Tbsp. Olive Oil
1 Tbsp. Soy Sauce
1 tsp. spicy mustard
1 tsp. sesame oil

In a food processor, pulse the shrimp several times until completely minced. Place in a large mixing bowl and add all other ingredients. Mix well.

Line a cookie sheet with waxed paper and set aside.

On a dry work surface, spread out as many wrappers as possible in a diamond shape. Add a small amount of filling to the center of each one. Fill a small bowl with water and with your index finger, lightly wet the four sides of each wrapper. Fold the top corner to the bottom, forming a triangle. press the sides together to seal the filling inside. Next fold each side in toward the middle. Place on the prepared sheet and repeat until all wrappers are finished.

If there is left over filling, you can refrigerate it for up to 2 days or you can freeze it up to a week.

In a large frying pan, heat 2-3 Tbsp. olive oil. Fry dumplings (in batches so you don't overcrowd the pan), seam sides down, about 3 minutes per side. Drain on paper towels and serve.

Just for the Halibut: Recipe

Into the fish phase of our summer...This dish came out better than expected. The fish was delightful, really. I was surprised (as was my husband who was leery of halibut) and generally pleased with the outcome. My husband, who grilled the fish, said it was easy on the BBQ and what he liked best was that the fillets actually stayed together and didn't fall apart as he cooked them. A real plus if you're making this for others! The taste was anything but fishy - instead it was very meaty, almost. Again, we were rather surprised but certainly pleased.

The sauce was a bit of a trial and error type thing. Make it to your taste - if you don't like rosemary, don't use it. If you like chives, use more. If you think mint is a better flavor, use more of it. It's all good.

Here's what I did...

Grilled Halibut with Green Sauce
4 halibut fillets - about 1 1/2 lbs. all together
Juice of 3 lemons
1/4 cup lemon oil

1 cup of mixed fresh herbs: parsley, rosemary, mint, chives and basil
1 garlic clove
1/3 cup olive oil
1 Tbsp. capers in liquid (minus the liquid)
1/2 Tsp. Kosher salt

sea salt

In a medium bowl, whisk the oil and the lemon juice. Place the fillets in a large bowl and pour the lemon oil and juice mixture over the top. Let sit at room temperature about 15 - 20 minutes, turning often.

Meanwhile, prepare the grill and spray the grate with non-stick spray (away from the flame!).

In a food processor, combine the remaining ingredients (except for the sea salt)until finely chopped and smooth. Set aside.

Grill the fish about 6-7 minutes per side. Sprinkle with sea salt and top with green sauce.

Open Sesame Tuna: Food Musings

This was ok...but not great. Used black and white sesame seeds (clearly!) along with Ahi Tuna, soy sauce, sesame oil, brown sugar, and ground ginger. It certainly looked pretty but I felt it wasn't quite ready for the blog. Just thought I'd share.

I'll perfect this and get back to you!

Oh My Omega 3s: Recipe

While shopping for fish recently I saw a sign that said: Salmon is high in Omega 3 Fatty Acids: eat more Salmon this summer. Well put.

While I don't claim to be a nutritionist, I do know that these Fatty Acids are incredibly good for your brain and for your body. I happen to enjoy salmon and it's great that the kids will eat it, as well. I admit that I have to coach them and coax them into it but once they start eating they're pretty good about finishing their meal.

The amazing thing about cooking fish in the summer is that you can cook it quickly, relatively mess-free, outside on the grill. So while people complain that they hate the smell of fish (BTW: your fish should not smell!) this method of cooking and eating outside puts that challenge to rest.

I can't emphasis enough just how quickly this meal came together. I walked in the door at 6:15 and dinner was ready at 6:40. The trick was that my husband knew exactly when I was coming in and prepared the barbecue. But I did everything else. So if you have a partner who is the outside person, you can be sure to get this done quickly. If you happen to be the inside and outside person then tack on another 5 minutes or so to ensure you've gotten everything done on the inside.

The olive paste made the dish. Salmon grilled with a bit of oil, etc. is very good - drizzle with lemon. But adding this homemade paste was the key to the "hmmmmmmm...." that my husband muttered after taking the first bite.

Grilled Salmon with Olive Tapenade
4 medium salmon fillets (about 1/2 lb each)
1/4 cup fruity olive oil
1/8 cup finely chopped fresh rosemary

1/2 cup Kalamata Olives, pitted
1/4 cup Green Sicilian Olives, pitted
1 small garlic clove
1 Tbsp. capers in brine, drained
1/4 cup Olive Oil

Prepare grill. Spray grill grate with non-stick cooking spray (away from the fire!!!).

In a small bowl, mix 1/4 cup oil with rosemary. With a pastry brush, baste all four fillets with the oil mixture and set aside for a few minutes while grill heats.

In a food processor combine remaining ingredients and puree. Set aside.

Grill fish (skin side down first) about 5-7 minutes per side and continue to brush the fillets with the remaining oil mixture until it's all gone. Place salmon on serving platter and spoon about 1/4 cup of mixture onto the tops of each fillet. Serve.

Roasted Shrimp: Recipe

This dish reminded me of the terrific Spanish-Style Tapas of the same sort. The last time I ate Spanish food was about two years ago while on a trip to Florida - and I can still smell the garlic. This was so easy that is took longer to clean-up than it did to prepare.

Be sure to have some crusty bread on hand for soaking up the left over oil.

Roasted Spanish Style Shrimp
1 lb. large shrimp (26-30 count), tails on, cleaned and deveined
7 large garlic cloves
1/4 cup olive oil + 1 Tsp.
1/4 cup fresh rosemary

Preheat the oven to 475.

In a medium pot that can be used in the oven, pour 1 tsp. of olive oil and coat the bottom of the pot.

Chop finely the garlic and rosemary in a food processor and slowly add in the oil through the tube. Place the shrimp into the pot and gently mix. Then add the garlic mixture and again, gently coat all pieces with the rosemary and garlic. Uncovered, place the pot into the oven - in the middle - and allow it to roast about about 18 minutes, stirring once to ensure even cooking. Shrimp should be bright pink and opaque when it's ready. Mix well and serve.

Baked Clam Dip: Recipe

The first time I had this dish I was about 17 - the mom of a guy I was dating made this baked clam dip and it was really simple and very good. I copied down the recipe and made it every once in a while. Years later, for my bridal shower, I received recipes from friends and family on beautiful cards. Of course, I received a great update to the Clam Dip so naturally I combined the best of the two and now I make it all the time!

This is always a big hit - it's super simple and gets great feedback. This time I made it the day before and brought it to room temp before I put it into the fridge and then, again, brought it to room temp before putting it in the oven the next day.

Baked Clam Dip
1/2 cup (1 stick) unsalted butter
1 small onion, finely chopped
1 green pepper, finely chopped
1/4 cup parsley, finely chopped
3 -4 shakes of Tabasco Sauce
1 Tbsp. dried oregano
3/4 cup breadcrumbs
1/2 cup Parmesan cheese
2 small cans minced clams, drained and liquid reserved
2 Tbsp. fresh lemon juice
4 oz. shredded mozzarella

Preheat oven to 350.

In a large saute pan, melt the butter and once it's foamy, add the onion, pepper and parsley. Saute until soft, about 10 minutes. Add in the Tabasco and the oregano and stir well. Add in the drained clams and stir about 2 minutes. Next add in the breadcrumbs, Parmesan cheese, and the reserved clam juice. Mix well - it will start to thicken. Once it becomes slightly dry, add in the lemon and mix well again.

Pour into a pie plate and top with shredded cheese. Bake about 15-20 minutes or until top begins to brown slightly and cheese is bubbly.

Linguine with Clam Sauce: Recipe

My husband loves linguine with clam sauce - he likes red clam sauce and white sauce. I only prefer the white so guess which one we had...

This is so simple and so quick to make. I had dinner on the table in just over 20 minutes and to be honest, that's about as long as I can stand to cook during the week!

Linguine with Asparagus and Clams
1 Lb. linguine
1 cup fresh parsley
5 large garlic cloves, peeled
1/2 cup vermouth
1 Tbsp. Olive Oil
1 Tbsp. Lemon Olive Oil
1/2 Lb. fresh asparagus, trimmed
1/2 cup Pecorino-Romano Cheese
Juice of 2 lemons
2 cans 10-oz. Whole Baby Clams in Juice

Chop the garlic and parsley together in a food processor until very fine.

Prepare linguine according to package directions and drain well. Meanwhile in a large pan, heat the two oils over medium high heat. Add the parsley-garlic mixture and saute, stirring often, about 3-4 minutes. Next add the asparagus and saute another 4-5 minutes, stirring often. Add the vermouth and raise the heat to allow it to boil for about 3 minutes. Next add 1 whole can of clams, including the juice, and add nearly all of the juice from the second can along with 2/3 of the clams. Add the lemon juice and bring to a boil, mix well, and boil about 3-4 more minutes. Pour over the pasta and mix well. Add the cheese and stir.

Salmon in a Pocket: Recipe

Fish feast, continued...

Salmon is one of those foods that everyone agrees is simple and great for you. It is rich in Omega 3 Fatty Acids and low in fat and cholesterol. It's good "brain" food! So this was really quick to make (I did all the chopping and assembly before taking my suit off!) and the flavors were light, fresh, and super JUICY!

WARNING: Be really careful when opening the pouches - the steam could really burn you.

Salmon in a Pocket
1 1/4 Lb. Organic Salmon Fillet cut into 4 equal pieces
1 lemon, sliced into 8 thin slices
1/4 cup fresh dill, chopped
1 tomato, chopped
8 small fresh shittake mushrooms, sliced
4 Tbsp. Olive Oil, divided
4 one-half teaspoons of capers
12 Kalamata Olives, pitted

Preheat oven to 375.

Cut 4 pieces of aluminum foil into 10" x 10" squares. Place one piece of salmon into the center of each piece. Top with dill then capers followed by mushrooms, tomato pieces and the olives. Drizzle with olive oil and place two slices of lemon on top. Gather the foil at the top and pinch all sides together, creating a little pocket. Place each pocket on a large baking sheet and bake 25 minutes.

Fish Feast: Recipe

I find the last few weeks of winter dreary and I tend to sink with a case of weather-induced blues but on spring-time weekends like this one, I snap out of my cocoon and indulge in outdoor fun and indoor cooking that is as light as the long days. As I made up the shopping list I decided to leave behind the meat and create lighter dishes for the week. Tonight was a favorite that I've not had in a really, really, long time - baked, stuffed, shrimp. It's the perfect dish for a perfect day like today - where you're wearing light jackets and playing outdoors but as the sun begins to fall you're cool again. This fills your tummy but only just enough. The flavors were excellent. You may need to gently pull apart each shrimp as you "stuff" them but be sure you let the fish monger know that you're preparing them to be stuffed and this will minimize your efforts at home.

Baked Stuffed Shrimp
1 1/2 Lb. Colossal Shrimp (tails in tact, cleaned, deveined and butterflied)
3 Tbsp. Olive oil
3 large garlic cloves
1 carrot, peeled and chopped
1 celery, chopped
8 oz. Backfin crab meat, gently rinsed and separated and patted dry
juice of 2 lemons
1/3 cup breadcrumbs + 3 Tbsp.
1/4 cup Pecorino-Romano cheese + 2 Tbsp.
1/2 cup parsley

Preheat oven to 375. Coat the bottom of a large baking dish with 1 Tbsp. oil.

Chop finely in a food processor the garlic, parsley, carrot and celery. In a large bowl, mix the garlic mixture with the crab meat, juice of 1 lemon, 1/4 cup cheese and 1/3 cup breadcrumbs. With fingers, gently spread open the shrimp, along the backside where the vein was removed, and stuff about 1 1/2 tsp. mixture into the shrimp. Place onto the oiled dish, tail side down. Repeat until all shrimp are stuffed and the dish is about full.

Using your hands, mix together the remaining cheese and breadcrumbs and sprinkle them over the shrimp. Drizzle the remaining lemon juice over the shrimp and finally drizzle with the remaining oil.

Bake for about 25 minutes and then switch to broil and broil another 3-4 minutes or until the tops are nicely browned. Serve with extra lemon.

Baked Shrimp Dish: Recipe

This recipe, while not mine, has become a staple at our Christmas Eve dinner. My husband loves it and I only make it once a year so I forget just how incredible it really is - I was in heaven with the way it smelled and nearly put it away for the day after Christmas (for just us to enjoy...it was so good I didn't want to share).

If you follow the exact recipe you will be thrilled - the ouzo cooks off (oh, and do yourself a favor...light it on fire as directed - it's sooo super cool and it really does cook off the alcohol. However, word of caution: do not have any small children or pets close by and be sure to have a lid handy. I nearly took out my kitchen wall this year - good thing my husband wasn't home to see that!).

I would give you a link to the recipe on Epicurious but curiously they do not have it on the site today. Odd, I know. Good thing I keep every issue of Bon Appetit!

*The fish monger and I discuss this each year - order the large or extra large shrimp for this dish, not the colossal ones.

Baked Shrimp with Tomatoes, Feta and Ouzo
1/3 cup plus 3 Tbsp. Olive Oil
3 medium onions, chopped
2 14.5 oz cans peeled, diced tomatoes in juice
4 Tbsp. chopped fresh parsley
1 Tbsp. fried oregano
5 garlic cloves, minced
1/2 tsp. cayenne pepper
2 lbs. uncooked, peeled, deveined shrimp with tails on* (see note above)
1/2 cup ouzo
1/2 cup pitted Kalamata olives, halved
8 oz. crumbled feta cheese

Heat 1/3 cup oil in a large saucepan over medium heat and add onions. Saute until golden, about 12 minutes. Add in the tomatoes with the juice, 3 Tbsp. parsley, oregano, pepper and garlic and bring to a boil. Reduce heat to medium-low. Cover, simmer until sauce thickens, about 20 minutes. Transfer to a large bowl. Wipe the pan clean.

Preheat oven to 400.

In the same pan, heat 3 Tbsp. oil over medium-high heat and add the shrimp and sprinkle with salt and pepper. Saute the shrimp about 3-4 minutes, until they are almost opaque in the center. Add the ouzo and quickly (AND CAREFULLY!) ignite with a match. Allow the flames to subside on their own by gently shaking the pan back and forth. Add the shrimp to the tomato mixture and stir. Add in the olives and the parsley and stir. Pour the mixture into a large baking dish and sprinkle with cheese. Bake about 10-12 minutes and sprinkle with remaining tablespoon of parsley.

** I usually make this one day ahead of time and place in the fridge overnight. I bring it to room temp before putting it into the oven but even still, I cook it about 30 minutes, uncovered, before serving it.

Lemon Crab Salad: Recipe

This recipe was based on something I read but as the holiday got closer I began tinkering with it. Isn't that always the case? This was interesting though...I had intended for this recipe to have mango and avocado but that day when I started to peel the mango, it looked terrible! It was not yet fully ripe (I think that was the problem) and since I needed something to balance the dish I reached for a very yummy pink grapefruit I had in the fridge. Ultimately I think it was better than the mango - fresher tasting. Given the hefty amount of food served on Christmas Eve, this offered a refreshing way to clear the mouth before the main course arrived.

The fish monger I work with was awesome - he asked me what I was making with the crab I ordered and then explained to me that it was best to use the backfin (more expensive, sadly) since it came with large pieces of meat but he made me promise to be very gentle with it so I didn't break up the pieces of crab. He said that for a salad you want to see big pieces as opposed to a crab cake where you want mushed-up pieces.

Also, he explained to me that I should dress the crab early in the day because the crab will soak up the oil and lemon. He was right. Moral of the story: always talk to those who are behind the counter...they know a great deal about their products and can guide you so your dish comes out exactly as you imagined it. By the way, his name is Mike and he owns Plaza Seafood in Rockville Centre, NY.

Lemon Crab Salad with Pink Grapefruit and Avocado over Greens
1 Lbs. backfin crab
4 Tbsp. excellent olive oil + 1 Tbsp.
4 Tbsp. fresh lemon juice + 1 Tbsp.
1 avocado, cubed
1/2 pink grapefruit, thinly sliced in rounds
2 Tbsp. Cilantro, finely chopped
3 cups baby greens

In a large colander, gently wash crab with the sink hose. Do not move it around too much. Allow it to drain well and place crab into a large bowl. Pour the 4 Tbsp. of olive oil and lemon juice over the crab and gently mix into the crab. Place into the refrigerator for about 7 or 8 hours and gently turn the crab in the bowl once or twice throughout that time.

Arrange greens in a serving bowl and pour the 1 Tbsp. of oil and lemon juice over greens. Toss and push them out toward the edges, leaving a slight hole in the center. Add the avocado to the crab mixture, along with the cilantro and mix again, gently. Pour the crab into the center of the serving bowl and place the grapefruit around the edges.

Scallops Wrapped in Prosciutto: Recipe

These were so delicious that I can't wait to make them again. This time, however, I will need to make many more - they were gone instantly! I soaked the skewers for about 30 minutes so they wouldn't burn in the broiler but they did anyway. If I had toothpicks, I would have used them instead. The long skewers were not a great choice since I had to break them apart. But it didn't take away from the taste.

Scallops Wrapped in Prosciutto
1 doz. large scallops, patted dry and sliced in half
1/4 lb. prosciutto
1/2 cup white wine
3 Tbsp. butter
24 toothpicks

In a large frying pan, melt butter until foamy (over medium-high heat). Place all scallops into the pan and cook about 2 1/2 minutes per side or until they are nicely browned on both sides. Remove all scallops to a dish with high sides or to a bowl. With pan still on heat, pour in the wine and scrape up the bits, about 45 seconds. Remove from the stove and pour sauce over the scallops.

Preheat oven to Broil. Allow scallops to cool about 10 minutes and then wrap a small piece of prosciutto around the scallop and affix with a toothpick. Place them onto a broiler pan and place on the highest rack in the broiler for about 7 minutes. Remove and allow them to cool.

New Place stirs up an Old Favorite: Recipe

My husband and I just returned from four days in Block Island where we went to share in the wedding of a close friend of mine. She was simply gorgeous, as was her awesome spouse, but this was the first time we had been to "The Block," as it's affectionately called, and we were stunned and overwhelmed by this great space between Montauk, Long Island and Rhode Island. It was wonderful - laid back and relaxed yet active and busy. I took a photo at a four-way intersection that seemed to describe the Island...organized chaos, I called it. The photo shows cars, bicycles, pedestrians, and motorcycles all in one spot. And that's it - right there! You can bike or walk or ride or drive to wherever you're headed and once you get there the options are abundant. Swimming, surfing, lounging, hiking, running, biking, riding, eating, etc., etc.

The food was great, too. Among others, we had an incredible meal at The Atlantic Inn where we started off with tapas and cocktails on the lawn overlooking the Atlantic. What a site. We moved inside for dinner and had a four-course prix-fix meal for a reasonable $54 per person (of course, as we usually do, we added on and the bill never had a chance to stay at $108 plus tax/tip). I had the most unbelievable monkfish I've ever eaten. The choices were great - something for everyone.

But all of this made me long for an old favorite - New England Clam Chowder. Of course we had it on the Island (my husband ate it twice!) and it was great, for sure. I knew that when I returned I would have to take a crack at it myself. Even though it's desert hot outside here at home, I still needed a bit of soup to rekindle the memories of Block Island.

An Islander's New England Clam Chowder
2 doz. clams, washed and scrubbed well
1 2/3 cup water
1/3 cup sherry
4 oz. prosciutto, cubed into tiny squares
2 onions, chopped fine
2 leeks, sliced thin
3 celery stalks, sliced thin + 1/4 cup celery leaves, chopped
3 carrots, sliced thin
4 cups of potatoes (about 4 or 5 large ones), peeled and diced
2 Tbsp. butter
2 Tbsp. fresh Thyme leaves + 4 sprigs
1 ear of corn, cooked and removed from the cob
1/4 cup flour
2 bay leaves
2 Tbsp. salt (more to taste)
1 1/4 cup milk
1 1/4 cup heavy cream
several grindings of fresh pepper

In a large soup pot, combine clams, water, and sherry. Cover and put on med-high heat for about 15 minutes - until all clams have opened. Remove clams from shells and place in a small bowl to cool completely. Strain liquid and set aside in another bowl. Once cooled, chop the clams.

In the same pot, cook prosciutto over medium heat until fat begins to release about 5 minutes. Add butter and melt and then add onions and leeks. Saute until soft - about 10 minutes. Add thyme leaves, carrots and celery plus celery leaves. Saute another 10 minutes. Add in the flour and mix well for about 5 minutes. Do not let it burn. Then add in the bay leaves, some salt and pepper, the reserved clam liquid, and the potatoes and the thyme sprigs. Simmer on low for about 15 minutes. Stir once.

Then add the corn and the clams and allow to simmer another 15 minutes. Finally add the cream and milk, more salt and pepper, and simmer about 10-15 minutes.