Scallops with Mushrooms in White Wine Sauce.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Saturday, May 9, 2009
Scallops and Mushrooms in White Wine Sauce
Scallops with Mushrooms in White Wine Sauce.
Sunday, January 25, 2009
Seared Scallops with Tarragon-Butter Sauce
Got this off of Epicurious. Very good!
Ingredients
1 1/4 pounds large sea scallops, tough ligament from side of each discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon
Directions
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
Sunday, July 27, 2008
Saturday, March 22, 2008
Curried Tilapia with Mango Salsa
I made this after a day of baseball and I really liked it. Deedy and Chris thought it was too hot, but it was perfect for me. Not sure if it was hot because of the pepper or curry. I'll have to make this again with less pepper.
I came across this recipe trying to figure out what to do with this can of Curry Powder I have. I found this on All Recipes
Ingredients
* 1 mango - peeled and diced
* 1/4 cup chopped red onion
* 1 serrano chile, minced
* 1/2 cup cilantro leaves, chopped
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 2 tablespoons olive oil, divided
* 1 tablespoon curry powder
* 1 tablespoon garlic pepper seasoning
* 4 fresh tilapia fillets
Directions
1. For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
4. Serve with the mango salsa.
Saturday, October 27, 2007
Mussels in Brussels
Mussels are unbelieveably popular in Belgium. Near Grote Markt in Belgium, there are alley ways of restaurants serving nothing but Mussels and Seafood Paella. The Mussles at the tourist trap restaurants are okay, but when you get away from the tourist trap and find the non-touristy restaurants, the quality of the food jumps up quite a bit and with the mussels, the flavors are unreal. Really good. The recipe below is from a web-site containing information on Belgium and Belgium recipes.
4kg Mussels
2 onions
2 sticks celery
25g butter
salt
freshly ground black ppper
2 tspns chopped parsley
Rinse the mussels under running water. Chop the celery and onions in rings.
Melt the butter in a pan, add the onions and celery, let them brown a little.
Add the mussels, cook on a high heat. Stir frequently.
Cook until mussels are all open, which means they are done.
Season with salt and pepper. Sprinkle with chopped parsley.
Ingredients
4kg Mussels
2 onions
2 sticks celery
25g butter
salt
freshly ground black ppper
2 tspns chopped parsley
Directions
Rinse the mussels under running water. Chop the celery and onions in rings.
Melt the butter in a pan, add the onions and celery, let them brown a little.
Add the mussels, cook on a high heat. Stir frequently.
Cook until mussels are all open, which means they are done.
Season with salt and pepper. Sprinkle with chopped parsley.
Saturday, September 15, 2007
Moules
Next month I will be going to Belgium on business. I have a couple of friends from Belgium and have been getting tips on things to do and more importantly, things to eat and drink.
Apparently, the staple, or most common thing to eat is mussles and french fries. Sounds about right and something I could get along with easily. Here's a site that has a basic recipe: Belgian Mussels with Weissbeer Sauce
When my friend told me about that, it reminded me of the best mussles I've ever had while in Nice, France. There was this restaurant right in front of the Hall of Justice in Old Town. They served 4 different types of mussles; mussles gorgonzola, mussles provencal, and the other two escape me. I know I have it written down somewhere.
Anyway, the Moules Gorgonzola was the best one. It mussles soaked in a gorgonzola cream sauce with sun-dried tomatoes and basil. It was awesome. I've found a salad dressing that tasted almost like the sauce on the mussles, so I've made this several times at home. The sauce was a Goat Cheese salad dressing with sun-dried tomatoes and basil. I just heated that up, tossed it with steam mussles and voila. I hardly get to have any. Once Lindsay and Chris know there are mussles in the house, they hover around like vultures and finish them before I can get to them.
The Mussles Provencal was simple. A wine sauce with tomatoes, basil, and garlic tossed with the mussles. This was good as well.
Apparently, the staple, or most common thing to eat is mussles and french fries. Sounds about right and something I could get along with easily. Here's a site that has a basic recipe: Belgian Mussels with Weissbeer Sauce
When my friend told me about that, it reminded me of the best mussles I've ever had while in Nice, France. There was this restaurant right in front of the Hall of Justice in Old Town. They served 4 different types of mussles; mussles gorgonzola, mussles provencal, and the other two escape me. I know I have it written down somewhere.
Anyway, the Moules Gorgonzola was the best one. It mussles soaked in a gorgonzola cream sauce with sun-dried tomatoes and basil. It was awesome. I've found a salad dressing that tasted almost like the sauce on the mussles, so I've made this several times at home. The sauce was a Goat Cheese salad dressing with sun-dried tomatoes and basil. I just heated that up, tossed it with steam mussles and voila. I hardly get to have any. Once Lindsay and Chris know there are mussles in the house, they hover around like vultures and finish them before I can get to them.
The Mussles Provencal was simple. A wine sauce with tomatoes, basil, and garlic tossed with the mussles. This was good as well.
Sunday, February 18, 2007
Baked Scallops and Mushrooms in Garlic Sauce
This is a scallop recipe that we've made many times. Deedy made this for dinner on Valentine's Day.
3/4 lb sea or bay scallops
1/2lb medium mushrooms
3 Tbls olive oil
1/4 cup flour
1/4 cup dry white wine
3 Tbls bread crumbs
3 Tbls onion, minced
1 Tbls parsley, minced
2 cloves garlic, minced
pinch of dried red pepper flakes
salt and pepper to taste
Rinse scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve stems and caps. Brush a shallow 9" diameter baking dish with t tablespoon of olive oil; preheat oven to 350 degrees.
Toss the scallops with the flour and arrange them with the mushroom caps, in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt and pepper. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake until the mushrooms are soft and the scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
Ingredients
3/4 lb sea or bay scallops
1/2lb medium mushrooms
3 Tbls olive oil
1/4 cup flour
1/4 cup dry white wine
3 Tbls bread crumbs
3 Tbls onion, minced
1 Tbls parsley, minced
2 cloves garlic, minced
pinch of dried red pepper flakes
salt and pepper to taste
Directions
Rinse scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve stems and caps. Brush a shallow 9" diameter baking dish with t tablespoon of olive oil; preheat oven to 350 degrees.
Toss the scallops with the flour and arrange them with the mushroom caps, in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt and pepper. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake until the mushrooms are soft and the scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.
Sunday, February 11, 2007
Black Pepper and Parmesan Shrimp
A few years ago, Deedy found a salad dressing called "Black Pepper and Parmesan Dressing". Unfortunately, it's been a long time since we've seen this particular dressing. We like to marinate shrimp with this dressing and throw it on the BBQ. I bought a mixer last year that came with a recipe book and lo-and-behold, a recipe for the dressing. It's not exactly the same, but it's definitely our favorite way to cook shrimp.
Not all shrimp work with this. We always look for the shrimp that is cleaned, uncooked, with the shell on. Some shrimp we get with the shell on, the shell is too soft. Others are just right. The shells, after cooking, are nice and hard and easy to peel off of the shrimp. The other problem is that not all people we've shared this with have had shrimp with the shells on. So they chomp away, make wierd faces, spit out shrimp parts, and wonder what in the world is the deal.
For the shrimp, we've found the best ones at Trader Joes and Safeway in the seafood section.....frozen.
Here's our favorite recipe:
2 teaspoons whole black peppercorns
1 oz Reggiano Parmesan, cut in 1/2" or smaller cubes
1 shallot, about 1oz, peeled, cut in 1/2" or smaller pieces
1 clove garlice, peeled and smashed
1/2 tspn kosher salt
1 tbl Dijon-style mustard
1/4 tsp Wocsestershire sauce
2 tbl light mayonnaise
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola or other flavorless vegetable oil
Place the whole peppercorns in a blender jar. Blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar.
Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in regrigerator.
This is the part that's not in the book. We cook the shrimp directly over hot coals that has a few pieces of hickory or misquite that's been soaked in water. The shrimps cooks fast, but with the shells on, it protects the meat from burning. So, don't worry if the shrimp gets black. That's only the shell. The shrimp will cook in minutes, turning once or twice. Put the shrimp in a bowl and serve hot.
Make sure you've got wet towels nearby, your hands will be dirty while eating these.
Not all shrimp work with this. We always look for the shrimp that is cleaned, uncooked, with the shell on. Some shrimp we get with the shell on, the shell is too soft. Others are just right. The shells, after cooking, are nice and hard and easy to peel off of the shrimp. The other problem is that not all people we've shared this with have had shrimp with the shells on. So they chomp away, make wierd faces, spit out shrimp parts, and wonder what in the world is the deal.
For the shrimp, we've found the best ones at Trader Joes and Safeway in the seafood section.....frozen.
Here's our favorite recipe:
Ingredients
2 teaspoons whole black peppercorns
1 oz Reggiano Parmesan, cut in 1/2" or smaller cubes
1 shallot, about 1oz, peeled, cut in 1/2" or smaller pieces
1 clove garlice, peeled and smashed
1/2 tspn kosher salt
1 tbl Dijon-style mustard
1/4 tsp Wocsestershire sauce
2 tbl light mayonnaise
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola or other flavorless vegetable oil
Directions
Place the whole peppercorns in a blender jar. Blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar.
Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in regrigerator.
BBQ Part
This is the part that's not in the book. We cook the shrimp directly over hot coals that has a few pieces of hickory or misquite that's been soaked in water. The shrimps cooks fast, but with the shells on, it protects the meat from burning. So, don't worry if the shrimp gets black. That's only the shell. The shrimp will cook in minutes, turning once or twice. Put the shrimp in a bowl and serve hot.
Make sure you've got wet towels nearby, your hands will be dirty while eating these.
Sunday, January 14, 2007
Steamed Clams with Garlic, Tomatoes, and Parsley
This recipe comes from the bonappetit magazine. I did this at Laura's house and since forgot where I got the recipe. Now that it's here, I'll know where to go to find it. We usualy buy the clams from Hog Island Oyster Farm in the tiny town of Marshal. If we're not into making the trek to Tomales Bay, we'll run over to the Ferry Building in San Francisco where Hog Island has an oyster bar. We'll grab a bag of clams as well as a couple dozen Oysters for the BBQ.
1 750m-ml bottle dry white wine
2 8oz bottles clam juice
2 large plum tomatoes (about 1/2lb), halved, seeded, diced
9 garlic cloves
1 1/2 tsp ground black pepper
1/2 tsp salt
2 1/2lbs Manila clams, scrubbed.
1 cup (2 sticks) chilled salted butter, cut into 1/2" cubes
2 tbls chopped fresh parsley
1 tbls fresh lemon juice
1 lemon cut into wedges
Crusty bread
Bring first 6 ingredients to boil in heavy large pot. Boil until reduced to 3 cups, about 20 minutes. Add clams, cover and cook until clams open, about 4 minutes (throw away the clams that don't open). Use a slotted spoon, transfer clams to large shallow bowl..
Whisk butter, 1 tbls parsley, lemon juice into broth until butter melts. Pour broth over clams, sprinkle with 1 tbls parsley. Garnish with lemon wedges and serve with bread.
Ingredients
1 750m-ml bottle dry white wine
2 8oz bottles clam juice
2 large plum tomatoes (about 1/2lb), halved, seeded, diced
9 garlic cloves
1 1/2 tsp ground black pepper
1/2 tsp salt
2 1/2lbs Manila clams, scrubbed.
1 cup (2 sticks) chilled salted butter, cut into 1/2" cubes
2 tbls chopped fresh parsley
1 tbls fresh lemon juice
1 lemon cut into wedges
Crusty bread
Directions
Bring first 6 ingredients to boil in heavy large pot. Boil until reduced to 3 cups, about 20 minutes. Add clams, cover and cook until clams open, about 4 minutes (throw away the clams that don't open). Use a slotted spoon, transfer clams to large shallow bowl..
Whisk butter, 1 tbls parsley, lemon juice into broth until butter melts. Pour broth over clams, sprinkle with 1 tbls parsley. Garnish with lemon wedges and serve with bread.
Ginger-Miso Striped Bass in Shitake Mushroom Sauce
I got this recipe from bonappetit subscrption that Suzanne got me. Thanks Suzanne!
2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
Makes 2 servings.
Bon Appétit
December 2006
Ingredients
2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro
Directions
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
Makes 2 servings.
Bon Appétit
December 2006
Salmon with Mushroom Sauce
I got this recipe out of Food and Wine.
Four 6oz skinless, center cut salmon fillets
1/4 cup fresh orange juice
Salt
4 tbls plus 2 tsp unsalted butter
1 garlic clove
1 lb sliced cremini or oyster mushrooms
Freshly ground pepper
8 medium scallions or ramps, cut into 2 inch lengths
1/2 cup dry white wine (I used Berringer Chardonnay)
1/2 cup vegetable stock or low sodium broth
1/4 heavy cream
1
Preheat the broiler. Lay salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand 5 minutes longer.
2
Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
3
While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
Ingredients
Four 6oz skinless, center cut salmon fillets
1/4 cup fresh orange juice
Salt
4 tbls plus 2 tsp unsalted butter
1 garlic clove
1 lb sliced cremini or oyster mushrooms
Freshly ground pepper
8 medium scallions or ramps, cut into 2 inch lengths
1/2 cup dry white wine (I used Berringer Chardonnay)
1/2 cup vegetable stock or low sodium broth
1/4 heavy cream
Cooking
1
Preheat the broiler. Lay salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand 5 minutes longer.
2
Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
3
While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
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