NEW EASY HONEY GLAZED SALMON

So yesterday I found this beautiful piece of Sockeye Salmon and got home and decided I wanted to prepare it differently than I had before. I went to probably 25 websites looking for a glaze for it. I wrote down 19 ingredients from all the recipes and then decided on a method and only 7 ingredients and I had them all in the pantry or refrigerator and you should too!!!

Ingredients:

olive oil for sauteing
2 tbl unsalted butter, melted
3 tsp salt (preferably sea salt but regular is fine)
3/4 tsp ground pepper
1/2 tsp dry mustard

1/2 cup honey
1/4 cup balsamic vinegar

Preheat oven to 400 degrees

Melt the butter and spread it on top of the fish (not on the skin side). Combine salt, pepper and mustard and sprinkle on top of the butter. Warm the honey in the microwave and stir in the balsamic vinegar. Carefully spread a layer of that on top of the spices. Reserve some marinade for basting and to add on top of the fish when you serve.

In a oven proof saute pan, add a little olive oil to cover the bottom and place the fish skin side down in the pan. Cover it and cook on medium-high for about 10 minutes. Take the lid off and baste the fish with more of the honey-vinegar mixture. Place the pan in the oven and cook until your desired doneness (for me about 10 minutes longer - medium rare).

Pour a small amount of the marinade on top of the fish and serve. We also added some of the marinade to our asparagus-tomato dish. So easy and absolutely fabulous!

MORE SALMON!
ENJOY!

SALMON IN LEMON TARRAGON SAUCE

I always thought Salmon should be in a teriyaki/honey glazed/asian style preparation....but this completely changed my mind. Found the recipe in a magazine but changed it a bit...added a few ingredients..one being wine cause WHHHIIINNEEYYY NOT!

Ingredients:

4 (6 oz) salmon fillets (seasoned with olive oil, salt and pepper)

1/2 cup mayonnaise

2 tbl dijon mustard

2 tbl olive oil

4 cloves garlic minced

1 tbl fresh lemon juice

1 tbl lemon zest

2 tbl chopped fresh tarragon

1/4 tsp salt

1/4 tsp pepper

1/4 tsp Old Bay seasoning

1/4 cup white wine

Mix mayonnaise, mustard, olive oil, garlic, lemon juice and zest, tarragon, salt, pepper, Old Bay and wine in a bowl.....refrigerate for 1-3 hours.

Season salmon with salt, pepper and oil and wrap in foil pouches. Bake in the oven about 10 minutes at 400 degrees. Open pouches and spread some of the sauce on top of each fillet and add a lemon slice. Bake for an additional 8-10 minutes depending on your taste. I like salmon pretty rare so keep checking on them.

Remove from the oven and serve with remaining sauce. Broccoli or asparagus are great vegetables to serve with this dish because the sauce compliments them sooooo well!

New Salmon!

ENJOY!

NEW ORLEANS STYLE SHRIMP CREOLE

I will start this one off by saying Yes there are lots of ingredients and it takes a little time...but when you have a nice weekend day with no plans this is really a great dish to make. I made it last week and just loved it.

I start with peeling and deveining the shrimp and using the shells to make a shrimp stock. If you want to avoid that step any boxed seafood stock will do...but the aroma of the shells in the broth was truly amazing. I will add the stock recipe at the end of this blog.

Ingredients:

2 lbs raw peeled and deveined shrimp

2 tbl unsalted butter

1 tbl canola oil

1 large sweet onion finely chopped

2 celery stalks finely chopped

1 small green pepper finely chopped

1 tbl creole seasoning (I use Emeril's Essence, more for extra spice)

2 tbl tomato paste

2-1/2 cups diced San Marzano tomatoes

1/2 cup dry white wine

2 cups shrimp stock

2 tbl garlic, minced

2 bay leaves

salt to taste

1 tsp black pepper

1 tsp white pepper

1 tbl fresh thyme

1 tbl Worcestershire

For more spice, 2 tbl Tabasco and cayenne to taste

Creole rice (make ahead)

Creole rice:

Make basmati rice according to package direction but add 2 bay leaves and 1 tbl salt to the water. Take out bay leaves when done and place the pan with rice in a 400 degree oven with the butter on top for 15 minutes. This helps dry out the rice a bit. Set aside.

Shrimp:

Melt butter with oil in a saute pan. When butter froths add 1/2 of the onion. Cook until light golden brown. Add remaining onion, celery, green pepper and reduce heat to medium. Add 1 tbl Creole seasoning and pinch of salt. Sweat all vegetables until soft.

Add tomato paste and mix well to incorporate with vegetables. Add tomatoes and stir until they start to break down. Add wine and turn to high until alcohol burns off. Add the stock, Worcestershire, garlic, bay leaves, black and white pepper, thyme (add any Tabasco or cayenne or more creole seasoning if you like). Boil then reduce heat and simmer about 30-45 minutes. Season with salt to taste.

Season raw shrimp with salt and a pinch of cayenne. Bring sauce to a boil again and add shrimp. Immediately reduce heat. Let sauce simmer until shrimp are cooked but not overdone.

Remove from heat and serve with rice.

Shrimp Stock:

Shells of 2 lbs shrimp

1/2 cup chopped onion

1/4 cup chopped celery

2 garlic cloves chopped

1 lemon sliced

2 bay leaves

3 sprigs of fresh thyme

1 tsp black peppercorns.

Place all ingredients in a big stock pot and cover with cold water. Bring to a quick boil and reduce the heat to simmer. Simmer 45-60 minutes. Strain through a fine mesh. Stock freeezes very well.

May seem like lots of work...but is very very worth the effort.

NEW ORLEANS BABY!

ENJOY!

SHRIMP QUESADILLAS

More kinda WRAP things! This is an easy 5 ingredient dish that takes about 15 minutes to make. It takes the traditional quesadilla and kicks it WAY up! Each quesadilla is about 430 calories so the goodness feels great too.

Ingredients:
4 (8 inch) vegetable tortillas
1/3 cup your favorite hummus (preferably with a little spice)
6 oz cooked peeled shrimp
1 (6 oz) jar marinated artichokes
4 oz feta cheese crumbles
non-stick cooking spray

Coat one side on each tortilla with cooking spray. Place tortillas coated side down on a cutting board. Spread some hummus on each and top with shrimp, artichokes and cheese. Fold tortillas in half and press lightly. Heat a griddle on medium heat. Cook quesadillas for about 4-6 minutes turning once halfway through the cooking process.

Couldn't be more simple!
ENJOY!

LINGUINE WITH SHRIMP AND GARLIC BREADCRUMBS

Garlic and Bread??!!!! What is not to love. I make extra of these and sprinkle them on everything! To make the breadcrumbs cut a good loaf of French or Italian bread into chunks and then toss in the food processor until they are fully ground.

This is another quick and easy pasta dish. I often add a seasonal vegetable to this which I add right before the shrimp so they cook through since the shrimp only takes a few minutes.

Ingredients:

1-1/2 lbs peeled, cleaned shrimp

9 cloves of garlic minced

1 shallot finely diced

1/2 cup Italian parsley chopped

2 cups fresh breadcrumbs

10 tbl olive oil

1/4 cup capers drained and rinsed

1/4 cup fresh grated lemon zest

1 (12 oz) box of linguine

parmesan cheese for garnish (optional)

Heat 4 tbl olive oil in a saute pan over medium heat. Add breadcrumbs and half the garlic. Saute until they are crisp, about 10 minutes and reserve in a bowl. In the same saute pan heat 6 tbl olive oil over medium heat. Add the shallot and remaining garlic to the pan and any vegetable you may choose. Saute for about 2-3 minutes depending on the vegetable. Season the shrimp with salt and pepper and add to the pan. Saute for about 3 minutes until they become opaque. Stir in the half the parsley, capers and lemon zest.

Cook pasta according to package instructions and add it to the shrimp along with 1/2 cup of the pasta liquid. Mix in 1 cup of the garlic breadcrumbs, adding more pasta water if you think it is too dry. Mix in remaining breadcrumbs and top with remaining parsley.

You Will Love This!

ENJOY!

CONCH FRITTERS - SORT OF!

So NO I did not blog yesterday...I had every intention....but I boarded a plane to head south...it was, as my husband and I determined later, the second scariest flight of my life....yes I cried...

I was a bit spent, so blogging was out of the question...we went to a sweet Miami restaurant and had conch fritters and lots and lots of wine....

While for most of us, conch is unavailable...just substitute scallops, shrimp, clams or a mild fish like snapper.

2 lbs seafood of your choice coarsely chopped

1/2 each of green, red and yellow pepper finely chopped

2 shallots finely chopped

1 garlic clove minced

1 celery stalk finely chopped

1/2 tsp red pepper flake

1 tbl fresh Italian parsley

1 tbl dry thyme

1/2 tsp hot sauce (optional)

3 cups flour

1 tsp salt

water

canola oil

Mix flour and salt and dredge fish in it. Add the veggie mixture to the flour and fish. Add enough water to create balls with a consistency thick enough to fry. You can adjust with more flour or water. Fry the fritters in canola oil until golden brown. Make a dipping sauce of equal parts mayonnaise and ketchup. To that add to taste chipotle, horseradish and/or bbq sauce.

TO BEING A BETTER FLYER!

ENJOY!

CLAM TOMATO STEW

Roasting the garlic first helps add a smoky flavor to the broth. To roast garlic, cut the top 1/4 inch off the garlic. Cover with olive oil and place in foil. Bake at 425 degrees for an hour. Cool and squeeze garlic into a bowl and mash.

Always discard any clams that remain open even when you try to close them. Make sure you have some nice bread to "sop" up the "brothy" goodness.

You can certainly add some smoky andouille sausage to this or evn some bacon or pancetta.

4 lbs clams scrubbed
1 (14oz) can diced San Marzano tomatoes
3 tbl roasted garlic puree
2 tbl cornmeal
4 tbl olive oil
3 shallots minced
1 cup white wine
1 tbl fresh chopped Italian parsley
1 tbl fresh chopped chives
1/4 tsp red pepper flake (more if you want more spice)
1/2 tsp salt
1/2 tsp fresh ground pepper


First place clams in a bowl of cold water and sprinkle the cornmeal over the water. Let them sit in the water for a half hour then drain and rinse clams. Heat oil in a saute pan. Add shallots and cook about 2-3 minutes. Add tomatoes, wine, garlic, parsley, chives and salt and pepper to taste. Heat to a simmer and add red pepper flake.
Add the clams and cover tightly. Steam until all the clams open. Serve in a nice big soup bowl with lots of broth. A must is nice crusty Italian bread!

So good on a cold night!
ENJOY!

LOW CARB DAY - POACHED HALIBUT IN HERB SAUCE

You won't believe this but just 1.3g carbs...yes...1.3g of carbs!!!!!
You can use any firm white fish like grouper and even salmon. The sauce adds so much citrus flavor and all the fresh herbs make it delicious. Just add all kinds of free carb veggies on the side and you will have a great meal. This serves 4

Ingredients:

4 (6 oz) halibut fillets
4 tbl olive oil
1 tbl chopped seeded jalapeno (optional) or 1/4 tsp red pepper flake
1 tbl lemon zest
2 tbl lemon juice
3 tbl chopped fresh Italian parsley
1/2 tsp salt
3 lemon sections minced
7 cups water
1 shallot chopped
2 garlic cloves chopped
2 sprigs Italian parsley
1 sprig fresh thyme
1 tsp salt
1 tsp black peppercorns

Combine, olive oil, jalapeno or red pepper flake, lemon zest and juice, chopped parsley, 1/2 tsp salt and lemon sections in a bowl. In a saute pan combine water, tsp salt and peppercorns, shallot, garlic, sprigs of parsley and thyme. Add the fish to the pan and cook at a low simmer for about 10 minutes until done. Remove fish and drain on paper towel. Spoon sauce over fish and serve.

Start to finish 20 minutes and 1.3g carbs!!!!!!!
ENJOY!

TAILGATE DAY - SAUSAGE SHRIMP SKEWERS

We are only hours away and you have plenty of time to make these delicious kabobs. You can certainly add any other vegetables or fruit you would like to these. I use Italian sausage because I love the spice, but pork sausage is great too.

Ingredients:

1 lb Italian cooked sausage cut into 16 pieces

16 large raw shrimp cleaned and deveined

1 sweet pepper (any color, red, orange yellow) cut into 16 pieces

2 shallots cut into 16 slices

1 zucchini in 16 pieces

1/2 cup olive oil

4 tbl sherry vinegar

4 garlic cloves crushed

2 tsp smoked paprika (or regular paprika)

1 tsp cumin

pinch red pepper flake

16 sage leaves

salt

pepper

Whisk oil, vinegar, garlic, paprika and cumin in a bowl. Add sausage and shrimp and marinade at room temperature for about 30 minutes.

Drain and reserve marinade. Skewer shallot, shrimp, sage, sausage, pepper and zucchini on skewer...repeat. Season with salt and pepper.

Grill on medium- high basting frequently with reserved marinade. Cook time about 6-8 minutes until shrimp cooked through. Serve alone as an appetizer or with a side of rice for dinner.

It's The Playoffs!

ENJOY!

RESOLUTION WEEK - SHRIMP SALAD

Yes shrimp is low in calories...about 6 per shrimp ......not so good in a iodine and cholesterol...but in moderation....the slaw.... the slaw in this recipe...did I say the SLAW...is sooo good.....

Ingredients:

2 lbs jumbo shrimp (at least around 26 count) cleaned deveined
1-1/2 lb Napa cabbage sliced thin
2 carrots, peeled and grated
1 large red pepper sliced thin
2 shallots sliced thin
1/3 cup chopped lightly or unsalted peanuts
3 tbl rice vinegar
4 tsp sugar
4 tsp fish sauce
2 tbl sesame oil
salt
pepper

Combine vinegar, sugar, fish sauce, 1/8 tsp salt over low heat until sugar dissolves. Set aside to cool.

In a large bowl combine cabbage, carrots, peppers, and shallots. Pour vinegar mix over the vegetable mix and add peanuts and toss well. Let sit stirring occasionally for about 20 minutes.

In a saute pan, heat oil over medium-high heat and add shrimp with 1/2 tsp salt and 1/4 tsp pepper. Add the cooked shrimp to the slaw and serve. The Asian flavor is very tasty. It is filling without adding calories.......

Good Luck...I need a diet!!!!!!
ENJOY!

POACHED SHRIMP COCKTAIL WITH DIPPING SAUCE

A true holiday favorite and one I love every day of the year...shrimp cocktail. To make the shrimp super flavorful, it is better to poach them in their shells in a great broth. Make sure after the poaching is done you don't rinse them or you lose all the flavor from the liquid. Use at least 16-20 count shrimp. That means in a measured lb., there will be at least 16 to 20 shrimp.

The recipe for the spicy cocktail sauce follows!

Ingredients:

1-1/2 lbs jumbo shrimp (16-20 ct)
1 roughly chopped shallot
handful of peppercorns
2 bay leaves
2 cups dry white wine
1 cup water
1 tsp salt
1 lemon cut in half

In a saute pan with a lid, combine wine, water, shallot, peppercorns, bay leaves and salt. Squeeze lemon into the mixture and then add to the pan. Bring to a boil and reduce to medium-low and let simmer for about 10 minutes to combine the flavors. Add the shrimp and poach for about 3-5 minutes. Turn the heat off and let the shrimp sit in the pan, covered, for 2 minutes.
Transfer to a strainer and discard the poaching liquid. Let the shrimp cool then remove the shells and devein. Chill for at least 2 hours and up to a day. Serve with the following sauce.

Cocktail Sauce:

1/2 cup ketchup
1/2 cup chili sauce
1/4 cup grated shallot
1/2 tsp minced jalapeno
2 tbl prepared horseradish
1 tbl fresh lemon juice
pinch of salt

Combine everything in a bowl. Cover and chill until ready to use. This can also be made a day ahead. Before serving, taste to see if it needs more lemon juice and salt.

I could eat a TON of these!
ENJOY!

IT'S MAC & CHEESE DAYS - LOBSTER!

Need I say more..LOBSTER!!! This recipe comes from a Manhattan restaurant called Macbar, whose menu has 12 mac & cheese variations.....I HAVE to go there. For some, I am still trying to get the famous lobster mac & cheese recipe from the Blue Sky restaurant in York Beach. I have eaten a ton of it and the chef did say he would give it to me...gotta get over there before I leave!!!

Ingredients:

12 oz shell pasta

4 tbl unsalted butter

1/4 cup flour

4 cups of milk

12 oz grated Fontina cheese

8 oz Mascarpone

3 tbl lobster or fish broth

3 tbl brandy or cognac

1 tsp Tabasco

1/4 tsp fresh grated nutmeg

8 oz cooked lobster meat cut into big chunks

1/3 cup minced chives

2 scallions thinly sliced crosswise

2 oz grated sharp aged white cheddar

kosher salt

Fresh ground pepper

Preheat oven to 375 degrees

Cook pasta according to package directions BUT only cook halfway, about 3 minutes and drain. Transfer to a bowl and set aside.

Melt the butter in a large saucepan over medium heat. Add flour and cook whisking constantly until smooth about 1 minute. Whisk in milk and cook until sauce thickens and coats the back of a spoon..about 10 minutes. Remove from heat and add half of the Fontina along with the Mascarpone, broth, brandy, Tabasco and nutmeg. Season with salt and pepper. Add the pasta to the sauce. Stir in half each of the lobster, scallions and chives. Transfer to a 13 x 9 pan and sprinkle remaining Fontina and cheddar on top. Bake until golden and bubbly - about 30 minutes. Let cool about 5 minutes and garnish with remaining lobster, scallions and chives.

So creamy and delicious...!

ENJOY!

HALIBUT FISH STICKS AND TARTAR SAUCE

YES, you read the title right...Fish Sticks. I have been asked for more halibut dishes and this is surely one everybody will love and moves so much further than my childhood memories of Gorton's fish sticks on Friday nights during lent. The simple egg wash and panko breadcrumbs keeps the breading very light and crunchy.

This dish makes a great appetizer so simple, but is a perfect main course with some great sides. You really need to use a firm fish so halibut is perfect, cod would work as well. I am allergic to dill so I substitute italian parsley.

1-1/2 lbs of 3/4 in halibut cut into 3" x 1" strips

1-1/4 cup panko breadcrumbs

1 large egg

3 tbl olive oil

1/2 cup mayonnaise

2-1/2 tbl fresh chopped dill

2 tbl drained capers

2 tbl chopped fresh chives

2 tbl finely chopped dill pickles plus 1 tbl juice from jar

For the sauce: combine mayonnaise, dill, capers, chives, pickles and juice. Season with pepper. Cover and chill.

For the halibut: spread breadcrumbs on a plate and whisk egg in a small bowl. Sprinkle fish with salt and pepper. In batches, coat fish with egg, then panko and shake off excess. Heat 1-1/2 tbl of olive oil in a large saute pan over medium heat. Add half the fish sticks and cook until fish is opaque in the middle and the crust is golden brown on all sides. Repeat with remaining oil and fish. Cover and keep warm until all fish is cooked. Serve with tartar sauce.

These are delicious, so very easy and MUCH healthier than your frozen food options!

ENJOY!

TUNA, ARTICHOKE HEART AND ORZO PASTA

When I find myself cooking for ONE, I consistently go for the can of tuna. Then I look in the pantry and start grabbing other things I can mix with the tuna. I always buy water-packed tuna so I can regulate the oil in the dish. When I make this just for one, I use the whole can of tuna, but cut the other ingredients by half or make the whole thing and save some for the next day.

Ingredients:
1 can water-packed albacore tuna, drained
1 (14 oz) jar of artichoke hearts drained and cut in half
1/2 cup roasted red peppers, drained and chopped
1 large shallot finely chopped
1/3 cup dry vermouth or dry white wine
1 tbl olive oil
3 tbl creme fraiche or sour cream
3 tbl fresh lemon juice
3 tbl coarsely chopped fresh basil
fesh pepper
salt
9 oz package of orzo pasta


Cook orzo according to package directions. Meanwhile in a saute pan heat oil over medium high heat and add the shallot, 1/2 tsp salt and pepper. Cook until onion is very soft. Take the pan off the heat and add the vermouth. Put the pan back on the heat and scrape the pan to get all the bits of shallot. Add the artichokes and peppers and stir. Cook until tender about 2-3 minutes. Take the pan off the heat and gently add the tuna.
In a bowl, toss the creme fraiche and lemon juice with the hot orzo. Add the artichoke mixture, 2 tbl of basil and season with salt and pepper. Spoon into bowls and garnish with remaining basil.

As always I use parmesan cheese on top of this dish. So fast!!!
ENJOY!

CRAB AND AVOCADO TOASTS

I found this recipe and it looked so easy and delicious, I had to try it. My husband is not an avocado fan, so I don't make them often, but we are having some weekend guests and I plan to make these before our big lobster and clam FEAST!!

6 oz lump crabmeat (cleaned and checked)
2 avocados
8 slices of thin good white, wheat or grain bread
5 tbl extra vigin olive oil
1 tbl chopped fresh mint
2 tsp fresh lime juice
salt
cayenne pepper

Preheat oven to 350 degrees

Grease a baking sheet with olive oil. Cut crust off of bread and cut each slice into four squares and place on the baking sheet. Lightly brush top of bread with olive oil. Toast in the oven for about 15 minutes until lightly golden and crispy.

Meanwhile, in a bowl, mash avocados with salt and cayenne to taste - just a pinch or two. In another bowl stir crabmeat with mint and lime juice and a bit of salt.

Spread the mashed avocado mixture on top of each piece of toast and top with crab mixture and serve.

So sophisticated and could these be EASIER?????
ENJOY!

SALMON AND BREAD SALAD

Another great recipe from Grace Parisi. This salad is another terrific use of salmon. It's light with the lemon and capers and an all in one meal with salmon, tomatoes and bread. No need for any side dishes..only a nice glass oif white wine.

Ingredients:

5 tbl olive oil

2 pints grape tomatoes halved

2 large garlic cloves

2 tbl capers chopped

loaf of ciabatta bread cut into chunks

1 lemon halved and very thinly sliced

1/4 cup Italian parsley chopped

1/2 tsp crushed red pepper

2 lbs salmon, skinned and cut into large chunks

salt

pepper

Preheat oven to 450 degrees

On a baking sheet toss the ciabatta chunks with 2 tbl olive oil and roast in the oven for about 5 minutes until the bread is toasted.

In a bowl, mix tomatoes, garlic, capers, lemon, parsley, red pepper and 2 tbl olive oil. Season with salt and pepper. Stir the tomato mixture with the bread and roast for about 10-15 minutes until tomatoes begin to soften and blister.

In the same bowl toss the salmon with remaining olive oil and season with salt and pepper. Combine salmon with the bread and tomatoes and roast for about 6-8 minutes until salmon is cooked through.

Try to serve immediately! So much wonderful flavor and so simple!

ENJOY!

MOM'S FAVORITE - SHRIMP AND BROCCOLI

Mom's favorite dish and I plan to make it for her when she visits soon.

Shrimp is usually sold by "count". The count suggests about how many shrimp you will get if you order a pound. So if you buy 21-25 count, expect 21-25 shrimp. If you buy 31-50 count the shrimp are obviously smaller. For this recipe I try to use the 21-25 count at a minimum. For my Mom, I would easily go for the 16-18 count since they are the star of the meal.

Ingredients:

2/3 cup clam juice

1 tsp cornstarch

2 tbl minced garlic

2 tbl olive oil

1 lb raw peeled and deveined shrimp

4 cups broccoli chopped

2/3 cup water

2 tbl fresh basil chopped

1 tbl lemon juice

red pepper flakes

salt

pepper

In a bowl., combine and whisk the clam juice, 1 tbl garlic and cornstarch. Set the bowl aside.

Heat 1 tbl olive oil in a pan. Add 1 tbl garlic and red flakes to taste. Cook about 30 seconds. Add the shrimp and a pinch of salt. When the shrimp is pink on all sides use a slotted spoon and remove them from the pan to a bowl.

Add 1 tbl olive oil to the same pan and add the broccoli. Season with salt and pepper. Cook for about a minute. Add the water and cover the pan. Cook the broccoli until it is tender but still crispy. Using the slotted spoon remove the broccoli from the pan and add it to the shrimp bowl.

Add the clam juice mixture to the pan.. Cook over medium high heat for about 3-4 minutes. Stir in the basil and lemon juice and season with salt and pepper. Add the shrimp and broccoli back to the pan and heat through. Serve over rice or pasta.

A nice crusty bread... a glass of chardonnay...total comfort food!

ENJOY!

DOWN EAST LOBSTER CHOWDER

This is another great recipe from Ellen. Thank you!!!!! When you are in Maine the only way to go is shellfish and the most succulent shellfish is Maine Lobster....so wonderful!!! This lobster chowder has a lighter broth, not like the thick clam chowders you are used to.

You will need 4 cups of liquid for this recipe. If you are steaming your own lobsters SAVE THE COOKING LIQUID it will add the best flavor to your chowder. Also reserve one cup of the cooking liquid you get when you boil the potatoes. If you are short on liquid, make up the difference with water.

Ingredients:

3 medium Yukon Gold potatoes cubed to 1/4 in

10 oz cooked lobster meat coarsely chopped

4 ears of corn, kernels cut off cob

3 cups lobster cooking liquid

1 cup potato cooking liquid

1/2 cup heavy cream

1 Tbl parsley or thyme

salt

pepper

Fill a large pot with water. Bring it to a boil and add some salt. Add potatoes and reduce heat. Let simmer about 8-10 minutes until potatoes are tender.

In another large pot, bring lobster cooking liquid and a pinch of salt to a boil. Add the corn and simmer about 2 minutes. Transfer the potatoes to the corn mixture and add 1 cup of potato cooking liquid.

Add the lobster and any extra juices you get when you remove them from the shells and coarsely chop the meat. Stir in the cream and cook until it begins to bubble. Add pepper, parsley or thyme and taste. Season if necessary.

Couldn't be easier....Great served with chowder crackers or a wedge of nice crusty bread!!!!

ENJOY!

OREGON TUNA MELTS

The tuna melt.....comes in a lot of varieties...for me it is usually too much mayo...too many raw onions..not enough pickles...yes I said pickles....or relish..and for the most part they can be quite bland...but not this one!!!!!

A great Portland Oregon chef by the name of Tommy Habetz makes the perfect tuna melt...everything you want...lots of tuna salad and cheese buts bumps it up with so much great flavor you have to try these. A nice Pinot Gris goes quite well with this sandwich lunch.

Ingredients:

Two 6 oz cans albacore tuna in water, drained
1/4 cup finely diced red onion
1/4 cup olive oil
1 tbl balsamic vinegar
1 tbl minced basil
1/2 tsp crushed red pepper flake
salt
ground pepper
ciabatta rolls
dijon mustard
mayonnaise
Slices of your favorite melting cheese, swiss, fontina cheddar
Slices of big kosher dill pickles
unsalted butter

In a bowl chop the tuna and mix it with onion, oil, vinegar, basil and red pepper. Season with salt and pepper.

Heat a panini press or a grill pan over medium high heat. Spread the cut sides of the ciabatta rolls with mustard and mayo and top with a slice of cheese. Spread tuna mixture on the bottom and cover with slices of pickles. Close the sandwiches and spread the outside of the rolls with butter.

Press the sandwiches if you have a panini machine or place in a grill pan and place a heavy weight object on top of the bread. Cook until the cheese is melted - about 6-8 minutes and serve..

Tuna - it's what's for lunch!
ENJOY!

PROSCIUTTO WRAPPED SCALLOPS WITH ROMESCO SAUCE

I really like scallops prepared this way..my husband not so much...so I generally order them out unless I am having a party for more than 2...Make sure you remove the little muscle of the scallop when you slice them. You can usually remove with your hands but you might need a knife..they are tough and you don't really want to eat them.

Romesco sauce is a traditional Spanish sauce with lots of great flavors in WINE, red peppers, garlic, olive oil and almonds. This sauce goes really well with grilled fish and roasted vegetables too. The sauce ends up in a food processor so don't spend a lot of time perfectly chopping the ingredients.


Romesco Sauce

1/4 cup white wine
4 sun dried tomatoes in oil, drained
2 cloves garlic roughly chopped
1/4 cup roasted red peppers (jar) chopped
1/4 cup almonds
4 tbl olive oil
salt
pepper

Combine and bring to a boil: wine, tomatoes and garlic in a sauce pan. Reduce heat and simmer until wine is reduced. Remove and let cool When cool, put tomato mixture into processor or blender. Add peppers, almonds and oil and pulse until pureed. Place in a small bowl, taste and season with salt and pepper if needed. Chill in the refrigerator for at least an hour, but serve at room temperature. Can be made even two days ahead.

Scallops:

24 thin slices of prosciutto (can be cut from about 8 regular size slices)
12 scallops cut in half horizontally
olive oil
salt
pepper
fresh thyme leaves for garnish

Preheat broiler

Place a sheet of parchment paper on a baking sheet. Wrap 1 slice of prosciutto around the center of each scallop and make sure it is sealed. You can prepare the scallops up to 3 hours ahead of time and chill until ready to broil.

Brush the scallops with olive oil and sprinkle with salt and pepper. Broil until the scallops are opaque in the center and the prosciutto gets crispy. Turn the scallops halfway through the 2 minute per side broiling.

Arrange scallops on a serving platter and top each with some room temperature romesco sauce and a few thyme leaves.

Again, don't through the leftover romesco sauce away!!!!!!!
ENJOY!