June 2, 2008
Soy-sake Shrimp wtih Ginger Aioli
Ingredients:
1/2 cup soy sauce
2 green onions, chopped (we had chives around so we used them instead)
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry (we used Marsala wine and it tasted great)
1 tablespoon golden brown sugar (out of brown sugar so I mixed raw sugar and dark corn syrup)
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice
Directions:
1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
3. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
Yield: 4 servings with extra aioli
Source: Bon Appetit, April 2005
Posted by dahl at 5:18 PM
April 14, 2008
Ceviche
I've always made another ceviche recipe with squid that is really tasty, but it takes so much forethought. I came across this in Mark Bittman's book The Best Recipes of the World, and it looked easy and quick, always a nice combo. But it was also delicious, which makes it a real keeper in my book.
Ingredients:
1 lb scallops (or any white fish)
1/2 cup finely chopped bell pepper
1/4 cup lime juice (1-2 limes)
salt to taste
cayenne pepper to taste
garnish w/ cilantro
Directions:
Mix everything together except the cilantro and sit at room temperature for 15 minutes or more. Toss with cilantro and serve.
Yield: 4 servings (as an appetizer)
Source: Mark Bittman's The Best Recipes in the World
Posted by dahl at 10:03 PM
January 1, 2006
Chirashi (Scattered Sushi)
Ingredients:
6 cups prepared sushi rice
2 Hass avocados sliced in 1/2-inch strips
Salt
1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks
2 sheets nori (7 by 8 inches), cut into confetti
2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or stipped bass, in slices 3 inches by 1 inch by 1/4 inch thick
1 bunch scallions, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds
Directions:
Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
Yield: 6 servings
Source: The New York Times, September 2002
Posted by dahl at 5:01 PM
Shrimp a la Provencale With Basil
Ingredients:
1 1/4 pounds shrimp
4 to 6 medium-size tomatoes, about 1 1/3 poiunds
3 tbsp olive oil
Salt, if desired
Freshly ground pepper to taste
4 tbsp butter
1 tbsp finely minced garlic
2 tbsp freshly chopped basil, optional
1 tbsp finely chopped parsley
Directions:
1. Shell and devein the shrimp and set them aside.
2. Peel and core the tomatoes. Cut them in half crosswise. Squeeze the tomatoes to remove the seeds. Cut the tomatoes into half-inch cubes. There should be about one and one-half cups.
3. Heat two tablespoons of the olive oil in a skillet and add the tomatoes. Salt and pepper to taste. cook about five minutes or until most of the tomato liquid evaporates, leaving the solid pieces.
4. Heat the remaining tablespoon of oilive oil and the butter in another skillet, about three to four minutes until cooked through. Do not overcook. Add the garlic and toss to blend.
5. Pour the tomatoes on a plate and add the shrimp. Serve sprinkled with chopped basil and parsley.
Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet
Posted by dahl at 2:40 PM
April 13, 2004
Buttered Taglierini with Seared Scallops, White Wine, Chili, and Parsley
Ingredients:
12 scallops, trimmed with roe on or off to your preference
1 tbsp olive oil
1 clove of garlic, peeled and finely chopped
2 medium-sized fresh red chilies, seeded and finely chopped
3/4 cup white wine
1 lb taglierini (or linguini)
1 good handful of flat-leaf parsley, roughly chopped
1/4 cup butter
salt and freshly ground black pepper to taste
Directions:
On a board, place each scallop on its flat side and slice it across in half. Put the olive oil into a hot pan and add the scallops, garlic, and chili, which will sear and sizzle right away. As soon as the scallops have colored on one side, pour in the wine, letting it reduce slightly.
Meanwhile, cook the pasta in boiling salted water until al dente. Add the pasta to the scallops with the parsley and butter and remove from the heat. Toss and taste for seasoning. Serve.
Yield: 4 servings.
From The Naked Chef by Jamie Oliver
Posted by dahl at 7:33 PM
September 8, 2003
Ceviche
(make 48 hrs in advance)
Ingredients:
2 lb cleaned squid
2 cups red wine vinegar
2 cups water
1/2 lemon - quartered
bay leaf
1 cup vegetable oil
1/2 cup red wine
>3 crushed garlic cloves
many tbsp minced parsley
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp black pepper
1 small chopped onion
Directions:
Bring the vinegar and water to a boil. Add the water, lemon and bay leaf, and boil for 1 minute. Transfer to a colander and drain. Pour remainder in glass bowl and add the rest of the ingredients.
Marinate for 24-48 hrs or more
from Phyllis Vine
Posted by dahl at 10:17 PM
August 28, 2003
Scallops Nicoise With Tomato-Olive Sauce
Ingredients:
1 1/2 lbs Scallops, preferably bay scallops
3 Tomatoes, about 1 lb
12 Green olives
6 Black olives, pitted
1 tbsp Olive oil
1 tbsp Garlic, finely minced
3 tbsp Capers, drained
Salt and freshly ground pepper to taste
2 tbsp Butter
2 tbsp Parsley, finely chopped
Juice of 1/2 a lemon
Directions:
1. If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
2. Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
3. Chop the green olives. There should be about 3 tablespoons. Set aside.
4. Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
5. Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
6. Heath 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
7. Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
8. Spoon the hot tomato-olve sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Yield: 4 servings
The New York Times: 60-Minute Gourmet by Pierre Franey
Posted by dahl at 2:05 PM