Archive for the ‘Seafood’ category

Pan-Fried Fish with Chili and Parsley Oil

March 23, 2010

I’ve mentioned Rachel Allen to you once before in this post.  She is the Irish chef/author that I’m sorry more Americans aren’t familiar with.  This recipe is found in Rachel’s Favorite Food, @2004, Gill & McMillan.

The fish is dusted with seasoned flour and pan-fried.  The sauce is made of fresh parsley, garlic, olive oil, and a seeded chili – she suggests a small red chili but what I had on hand was a jalepeno. 

This fish is absolutely to die for!  We loved it.  I will try to copy the recipe for you soon.

It’s Thyme To Eat!



Barefoot Bloggers: Baked Shrimp Scampi

February 21, 2010

What a gem of a recipe this one is!  I’m so glad I joined Barefoot Bloggers and that Jill of Insanely Good Food chose this recipe for us.  In my mind, it’s not your typical Scampi recipe, but boy is it good!!!  Definitely a keeper!

Try to ignore my stained stoneware and just focus on the beauty of these shrimp. I’ll be making this recipe again soon.  Maybe I’ll use a prettier dish next time.  Or not.

The recipe can be found here.  It’s from Barefoot Contessa: Back to Basics.  I can’t tell you how much we enjoyed these shrimp.   Here are the ingredients:

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

It’s Thyme to Eat!

Cooking with COOKS Country: Zesty Shrimp Pasta Salad

February 21, 2010

Wow.  Zesty Shrimp Pasta Salad from Cook’s Country.  It is so good.  I realize salads are usually a summertime food, but this one is so good, you’ll be missing out if you don’t try it now! 

 Since I didn’t have any cooked shrimp, I sprinkled uncooked shrimp with salt & pepper and a tiny bit of sugar which helps them brown nicely.  A quick stir-fry and they were ready.

While the pasta was cooking, I made the dressing in the food processor.  It consisted of the usual pesto ingredients – garlic, olive oil, and fresh basil – but instead of pinenuts, it called for walnuts.  In addition, the dressing used fresh cilantro (don’t you just love the smell of fresh cilantro?), lime zest and juice, half of a jalepeno that’s been seeded (leave in the seeds if you want it HOT), and – don’t tell anyone – a couple of anchovy filets.  Trust me – include them: they add alot of flavor and no-one will ever know they’re there.

Because I didn’t feel like shelling out big bucks for grape tomatoes, I cored, seeded and diced a couple of Roma tomatoes.  This salad is best if it sits for a few hours before serving.  Enjoy!

You’ll have to visit the COOKS Country website for the directions, but I can give you the ingredients:

1/4 cup walnuts , toasted
2 medium cloves garlic , peeled
2 cups packed fresh cilantro leaves 
1 cup packed fresh basil leaves 
3 anchovy fillets , rinsed and patted dry
1/2 cup extra-virgin olive oil 
1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
1/2 jalapeno chile , seeds and ribs removed
  Table salt 
1 pound fusilli or other short, curly pasta
1 pound cooked medium shrimp , peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

It’s Thyme To Eat!

Heavenly Fish, Awesome Sweet Potatoes, Broccoli with Creamy Herb Sauce

November 30, 2009

This fish truly is heavenly.  Start with mild fish fillets.  We used Orange Roughy which I seasoned with salt and pepper and brushed with lemon juice: 

Broil until opaque and spread with cheese mixture:

Return to broiler until golden brown.  Enjoy!

We also tried Broccoli With Creamy Herb Sauce from the current issue of Holiday Entertaining by Cooks Illustrated.  Being a lover of goat’s cheese, which it has in it, I thought I’d love it.  To me, it was good but not great.

And, I recycled this marvelous sweet potato casserole.  It’s definitely a 5 star recipe:

Heavenly Fish

(This is a great recipe that I’ve had forever.  I got it from my brother but I don’t know if he originated it or who he got it from).  Omit the salt if using canned parmesan – shame, shame.

  • 1 tablespoon Lemon juice
  • 1/4 cup Parmesan
  • 2 tablespoon Butter; melted
  • 2 tablespoon Mayonnaise
  • 3 tablespoon Green onion; chopped
  • 1/4 teaspoon Salt
  • dash Tabasco sauce
  • Dry fish fillets with paper towels.  Squeeze lemon juice over.  Stir together remaining ingredients.
  • Broil fish until opaque, about 5 minutes.  Spread with butter mixture.
  •  Return to broiler until golden brown, about 2 or 3 more minutes.

Awesome Candied Sweet Potatoes

  • 4 – 6 medium sweet potatoes
    1/2 cup brown sugar
    1/2 cup butter
    1 tsp vanilla
    1/3 cup  cream
  • 1/3 cup melted butter
    1 cup brown sugar
    1/2 cup flour
    1 cup chopped pecans
  • Cut potatoes into chunks and boil until soft (about 20 minutes). Drain, peel and place the potatoes in a mixing bowl with sugar, butter, vanilla and milk. Mix until smooth. Transfer to a greased casserole dish.
  • Melt the butter for the topping and combine with the remaining ingredients. Sprinkle on top of the potatoes.
  • Bake for 30 minutes at 350 degrees. 

It’s Thyme to Eat!