Tag: seafood

Posted on » by Dana & Nancy » Theme:

Smoked Salmon and King Crab Roulade

Recipe courtesy Fairmont Southampton Princess Hotel, Southampton, Bermuda
foodnetwork.com

Ingredients:
1/4 pound king crab meat
1/4 cup diced mixed red green and yellow bell pepper
1 tablespoon finely diced Bermuda onion
1 teaspoon chopped fresh cilantro
1 teaspoon lemon juice
1/4 cup mayonnaise
1 teaspoon chili powder
Salt and pepper
10 slices smoked salmon
1 ounce cream cheese, softened
Dilled Yogurt Sauce, recipe follows
Caper Tomato Relish, recipe follows

Directions:
Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.

Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.

Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.

Dilled Yogurt Sauce:
8 ounces plain yogurt
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
2 tablespoons finely chopped peeled and seeded cucumber
1/3 cup sour cream
Salt and pepper

Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.

Caper Tomato Relish:
1 tomato, peeled, seeded and chopped in small dice
2 tablespoons chopped capers
1 teaspoon chopped parsley
1 teaspoon white wine vinegar
1 tablespoon chopped Bermuda onion
Salt and pepper

In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.

Posted on » by Dana & Nancy » Theme:

Cheese and Shrimp-Stuffed Poblanos

I didn’t use Chihuahua cheese since I waited so long to decide on a recipe and didn’t have time to search for it!

From Cooking Light, January 2010

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can’t find Chihuahua.

Yield: 4 servings

Ingredients:
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Posted on » by Dana & Nancy » Theme:

Salmon in Pastry Sacks

From Rachelrayshow.com

Ingredients:
2 tablespoons extra virgin olive oil, divided
4 salmon fillets, skin removed
Salt and ground black pepper
1/2 pound button mushrooms, thinly sliced
1 leek, thinly sliced and washed thoroughly
Salt and ground black pepper
2 tablespoons chopped fresh tarragon leaves
3/4 cup heavy cream
1 tablespoon Dijon mustard
2 sheets puff pastry dough, defrosted in the fridge if frozen
Flour, as needed for rolling out
1 egg, lightly beaten with a splash of water

Preparation:
Preheat oven to 400ºF.
Place a large skillet over medium-high heat with 1 turns of the pan of EVOO, about 1 tablespoons. Season the fish with salt and pepper, and sear in the hot pan until golden brown. Remove and reserve.

Return the pan to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Season the fish with salt and pepper, and sear fish a minute on each side. Remove and reserve. Add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms and leeks to the pan, and cook until tender, 6-7 minutes. Season mushrooms with salt and pepper then add tarragon, cream and Dijon to the skillet. Bring up to a bubble, then reduce the heat to medium and simmer until thickened, 3 minutes. Remove from the heat and let cool.
Roll the puff pastry out with a little flour on a large work area. Quarter a large sheet or halve 2 smaller sheets. Line a baking sheet with parchment paper and arrange the rectangles of dough on it. Divide the mushroom cream sauce between rectangles of dough, make a small pile in the middle of the sheet. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim excess dough. Use egg wash to secure seam then place seam side down on baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the beaten egg and transfer to the oven. Bake until the pastry is puffed and golden, about 20 minutes.

Yield: 4 servings