Category: Seafood


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Ingredients:
1 lb. piece of fresh tuna
1 cup canned chick peas (drained)
1/4 cup red onion (chopped)
1/2 cup fresh carrots (chopped)
1/4 cup sun dried tomatoes in olive oil (chopped)
sea salt and black pepper
2 tbsp. olive oil
1 tbsp. white wine vinegar
Directions:
1. Sprinkle a pinch of sea salt and black pepper on tuna.
2. With a little olive oil, brush a heated grill and grill tuna until desired taste.
3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.
4. Sprinkle with pinch of sea salt and black pepper. Mix well.
5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.
6. When serving, pour over grilled tuna and serve hot.
Serves 2.

Poached Eggs Over Crab Cakes

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Ingredients:
8 eggs (poached)
1 lb. lump crabmeat
3 cups plain bread crumbs
1/2 cup mayonnnaise
1 tbs. dijon mustard
1 large egg (beaten)
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce (optional)
Directions:
1. In a bowl, mix egg, mayonnaise, mustard, lemon juice, salt and pepper. (Adding hot sauce is optional.) Add crab meat to the mixture and stir. Refrigerate for an hour or two to chill.
2. After an hour or two, remove crabmeat from refrigerator. Put bread crumbs on a separate dish. Depending how large you want your crab cake, take 2 tbs. of crabmeat an roll into a ball. Then roll the ball in the bread crumbs until fully covered. Using your hand, press down to flatten. (about 1/2 inch thick) Repeat the process with the rest of the crabmeat.
3. You have two cooking options. You can fry them in a pan with olive oil, 4 minutes on each side until golden brown. You can also bake them in a 400 degree oven for 20-25 minutes. Brush a little olive oil on the baking pan before putting crab cakes in the oven.
4. In a deep pan, fill with water. Bring to a boil. Crack eggs into water. With a tablespoon, keep lifting white of the egg over the yolk. Let stay for about 3 minutes, until white of the egg becomes firm.
5. Place poached eggs over the crab cakes.
Serves 4 people.

Homemade Fish N Chips

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Ingredients:
8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup vegetable oil
Directions:
1. Season fish with sea salt and black pepper.
2. Mix flour, beer, sea salt, black pepper and thyme in a large bowl. Whisk until everything is fully mixed. The mixture should resemble pancake batter. Add more beer if necessary.
3. Heat vegetable oil in a deep skillet/pan.
4. When oil is hot, coat thoroughly two pieces of fish in batter and then gently lie them in the oil.
5. Cook fish until it is golden brown and crispy. Pick up each piece of fish gently turn them over. Cook on the other side until done. (about a total of 5 minutes)
6. Drain fish on paper towels and fry the remaining fish pieces.
Serve warm with french fries. (see link)
https://cookingwithmrc.wordpress.com/2013/05/07/homemade-baked-french-fries/

Mussels and Avocado Salad

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Ingredients:

3 lbs. mussels

3 avocados (sliced)

1/2 cup red onion (sliced)

1 bulb of garlic (roasted)

1/4 cup olive oil

sea salt and black pepper

Directions:

  1. In a large pot, put 1 cup of water. Add cleaned mussels and cook on a low heat. (about 8 minutes) You want the mussels to open and cook.
  2. Drain well. Let cool a few minutes and then remove mussels from shells.
  3. Slice avocados to bite size pieces.
  4. Slice red onion.
  5. Put all ingredients in a serving bowl. Cover and refrigerate.
  6. Preheat oven to 350 degrees. Take a piece of aluminum foil. Put garlic bulb on top. Drizzle a tbsp of olive oil on top of bulb. Wrap up and cook in oven for about 30 minutes.
  7. Let cool and remove garlic from bulb.
  8. In a food processor, put garlic, 1/4 cup olive oil and a pinch of sea salt and black pepper. Pulsate for 20 seconds.
  9. Pour dressing over mussels and serve.

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Ingredients:

1 lb. bay scallops

1 lb. fresh arugula (rinsed and drained well)

1 bag (10 oz.) 0f garlic croutons (can be a larger bag)

2 large lemons

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
  2. In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
  3. Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
  4. In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
  5. Plate arugula and place scallops on top.

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Ingredients:
1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
Directions:
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp. Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp. Cook for another minute. Serve warm.
Serves 4.

Cheddar Shrimp Parmesan

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Ingredients:

1 lb. raw shrimp (cleaned and tail removed)

1 1/4 cup tomato sauce

8 slices cheddar cheese

Directions:

1.Boil shrimp until pink. Drain well. Let cool. (put in refrigerator for 15 minutes.)
2. In a baking dish, coat the bottom with tomato sauce.
3. You can put some tomato sauce on top of shrimp.
4. Layer cheddar cheese on top of shrimp.
5. In a 350 degree oven, bake shrimp for about 7 minutes. You want the cheese to be well melted and bubbly.

Baked Feta Shrimp

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Ingredients:
1 lb. uncooked medium shrimp (about 20 pieces)
1 large can tomatoes (whole pieces)
1 cup feta cheese (crumbled)
2 cloves of garlic (chopped)
2 small shallots (chopped)
olive oil
sea salt and black pepper
Directions:
1. Open can of tomatoes. Slice tomatoes.
2. In a large skillet put 2 tbsp. of olive oil. Cook garlic and shallots for about 5 minutes.
3. Add tomatoes. Sprinkle with sea salt and black pepper. Cook for 10 minutes.
4. Make sure uncooked shrimp are dry and not wet. In a bowl put shrimp. Add a tsp. of olive oil and a pinch of sea salt. Mix well.
5. In a round baking casserole dish, coat the bottom with 1/2 tsp. of olive oil. Add cooked tomatoes evenly on the bottom.
6. Put uncooked shrimp on top. Sprinkle feta cheese on top. (See photo)
7. In a preheated oven of 400 degrees, bake shrimp for about 10-12 minutes.
Serve hot. Serves 2-3 people.

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Ingredients:
1 1/2 lbs. large scallops
2 (10 oz. can) lentils (drained)
1 large zucchini (thinly sliced) see photo
4 tbs. olive oil
1 lemon (juiced)
2 cloves of garlic (chopped)
2 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large pan, put 1 tbs. olive oil. Add 1/2 of the garlic. Brown for a minute and add lentils. Stir. Add 1 tsp. of sea salt. Cook for 4 minutes and remove.
2. Put lentils in a food processor and blend until creamy. Put in a pan and keep warm.
3. In another pan, put 1 tbs. of olive oil and saute thinly sliced zucchini until tender or a little crunchy. (your choice) Remove and keep warm.
4. In a large skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic and add scallops. Cook scallops on each side for about 4 minutes each. Right before scallops are done, put lemon over scallops. Sprinkle with 1 tsp. of sea salt and 1/2 tsp. of black pepper. Stir for a minute.
5. To serve, put a layer of lentils on a plate and spread it out. Put scallops on top. Put pieces of zucchini on top. (See photo)

Chicken and Shrimp With Vegetables

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Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. In separate skillet add 2 tbs. of olive oil. Cook garlic for 2 minutes and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, add shrimp. Stir and cook for an additional 3 minutes. Add chicken and cook for an additional 2 minutes.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.