Fish/Seafood – Page 5 – Rosemary and the Goat

Shrimp Louie Salad

Another summer salad.

(Knee update: I really thought I would be back to cooking up a storm by now but this rehab on the new knee is taking longer than I though and I’m so glad that I cooked like a mad scientist before surgery so I would have some new things to post.)

On any trip to Chicago I’m always going to come back with ideas for a new recipe or two to try.

We recently returned from seeing our son and his family. Piece Brewery & Pizzeria will always be on our list of places to go and we did eat there the first night. Their large pizzas is the size of a full sheet pan if you know what that is and we did our best trying to finish it off. We had dinner one night at Leopold where we had some delicious fried veal sweetbreads served with honey cornbread and mustard gravy, a rabbit and duck rillette with Kriek Jelly (making this soon), and the most wonderful chocolate pave that I will also attempt to make the next time I need a great little dessert.

For brunch on Sunday, we went to Mindy’s Hot Chocolate and as always I’m looking around the menu for something other than eggs. There were a lot of different things on the menu like lamb and scalloped potato bake, brioche French toasts with rhubarb and lime curd whipped cream, and the warm doughnut strips coated with cinnamon sugar and house made raspberry preserves were fantastic. Check out their menu for some ideas of your own. Mindy recently won the James beard award for 2012.

I settled on the Shrimp Louie Salad with baby head lettuce, grilled shrimp, avocado, crumbled farm egg, chopped bacon and Louie dressing. I’ve decided to add some baby cucumbers and some sweet grape tomatoes to the mix. I shredded my head lettuce along with a little shredded romaine for additional contrast of color. All I can say is it turned out scrumptious and why had I never heard of a Shrimp Louis Salad.

July 26, 2012 By Sherry

Entree/ Fish/Seafood

Grown-Up Parmesan Fish Sticks

Any fish is a hit in this house.

When I was growing up (I keep asking myself, am I there yet?) seems like our family ate a lot of fish. My dad was the best fisherman around and whether it was catfish, crappie, an occasional turtle (not fish of course) or a big platter of frog legs (again not fish but came out of the water), we had plenty of it and my mother knew just how to make it finger licking good. Her catfish was always in cornmeal and the crappie were always dipped in egg then flour and fried until it was “fluffy” as my daughter still calls it today and of course the other things like frog and turtle were done to perfection as well. One day I will do a frog leg post because I have a hilarious story to tell.

Our mother was a stay at home mom and was always there for us. (I have a twin sister so you will probably always here me refer to myself as “we”, “us”, or “our” — that’s just the way it is.) She cooked lunch for our dad almost everyday and had something on the table just in time for him to walk through the door in the evening and say “What’s for dinner?”. Believe it or not, on occasion, she would pull out a package of Gordon’s Fish sticks for my sister and me and our little brother. Wow, can you believe those little sticks have been around since 1849. Now I never really think of these as “real food” because no telling what goes into a package (any brand) of fish stick; read the label the next time you are in a grocery, you will be surprised at the ingredients. Maybe you were one of those kids that were forced to eat fish sticks in the lunchroom on Fridays during lent and you still have a bad taste in your mouth just thinking about those little sticks all covered with ketchup .

These homemade fish sticks are made from fresh sliced fish (not minced) and all the ingredients can be pronouned. Now it is up to you whether you fry them or bake them.

July 7, 2012 By Sherry

Appetizers/ Entree/ Fish/Seafood/ HotApp

Hawaiian Coconut Shrimp w/ Orange Marmalade Sauce

Delicious coconut shrimp from Hawaiian feast night.

I’ve blogged a coconut shrimp recipe before but this is a little different and one of the recipes from our Hawaiian feast on Thanksgiving weekend.

My first recipe was coated in an almond meal which can be pretty expensive to buy. This recipe has some Cajun seasoning (I used Tony’s) and hot sauce which spices it up a bit.

For my course on feast night I did three coconut shrimp per plate and then a little puddle of the orange marmalade dipping sauce. I have made orange marmalade before so I knew that part of my course was going to be easy. In fact, I did the orange marmalade a week before. The recipe for the orange marmalade just called for one orange but I used four because I wanted some extra jars of marmalade in my pantry for this winter.

One thing about making the orange marmalade though is it will only be as good as your oranges. I used Texas oranges when I made mine and they had a lot of seeds to pick out and they were not as orange color on the inside as I would have liked them to be. Look for naval oranges and I don’t think you can go wrong. I have been wanting to try blood oranges for this recipe; the color would be beautiful for a sauce or on your toast, scones or morning bagel. OR, even easier, just buy a good orange marmalade.

I think this would be a nice little appetizer to do during the Christmas holidays.

December 16, 2011 By Sherry

Appetizers/ Beverages/ ColdApp/ Fish/Seafood

Poke, Masubi, and MaiTais

Two dishes from the newlyweds! (from Alexis)

While in Kauai we first discovered poke (pronounced “po-keh”) at the Hanalei Dolphin restaurant in Hanalei Bay. Poke means to “to slice or cut” and is a popular appetizer or snack throughout the islands. I renamed the dish “deconstructed sushi” as it is essentially all of the familiar sushi ingredients: raw, fresh fish (usually tuna or whatever fresh fish is available) and sticky rice and sometimes avocado, Maui onions, seaweed and nut relish, seasoned with sesame oil and soy sauce. After I had my first first taste, I think I ordered this dish every time I saw it on a menu.

One of my favorite places to have poke was at the local Kilauea Fish Market in Kilauea, Kauai. We popped in here to grab some poke and macaroni salad to bring on the road. The fish market was barely large enough for a few people to stand in line inside and there were a few scattered picnic tables outside for people to hang out. It was BYOB too, which helps makes eating out in Kauai much more affordable! I’d have to say my least favorite place for poke was poolside at the Westin in Maui. A few hours later I had a pretty bad stomach ache and I figured I should probably have been a bit more discriminating in my restaurant choices..

December 6, 2011 By Alexis

Entree/ Fish/Seafood

Fish Tacos with Jalapeno Creme Fraiche

What’s in that taco?

40 years ago, even 20 years ago I would not have imagined I would be eating a taco with fish in it. After all, isn’t a taco suppose to be made of greasy flavored hamburger meat that drips down your elbow when you eat it and the shell cracks and spills it’s contents all over the place and you.

I remember when my husband was still in college. We were poor newly weds and we would go out to a taco trailer (and this was way before the ever popular food trucks that you see now) in Rolla, Missouri and buy ground beef tacos for 25¢ each. If I wanted to make tacos I had to buy tortillas in a can (Old El Paso brand) which were just flat corn tortillas. I had this little gizmo that folded the tortilla and I would put it in a pan filled with oil and fry up some shells. Crazy. Back then I could also buy, for $1, a pizza mix (50) and a lb. of hamburger meat (50). Now that was a cheap meal.

These days you can find just about anything in a taco shell from fajita meat, chicken, ground beef, pulled pork, pork belly (had these in Chicago), shrimp and fish. I had my first fish taco at Georges at the Cove in LaJolla, California, a few years ago and ever since then I have copied their recipe and served a creamy jalapeno creme fraiche sauce and mango salsa with my fish tacos. Of course I had to come up with my own recipe but that was easy.

August 4, 2011 By Sherry

Entree/ Fish/Seafood/ Salads

Grilled Seafood Salad

Shrimp and Salmon make the perfect combo in this salad.

I’m one of those people who can never make a decision on almost anything. I second guess everything I do wondering if there is a better way of doing it or, if I’m buying something then I’m thinking there may be something out there I haven’t seen that I will like better. So, I try not to shop. Not one of my favorite things to do — lucky for my husband.

Picking out shrimp is easy. Does one buy 30/40 count, 18/20 count, heads on/off, cooked/uncooked. Now that is easy compared to picking out salmon.

Should I buy farm raised salmon or wild Atlantic salmon. Do I want the whole side so I can make fresh salmon cakes from the left overs or do I want the tail piece which is one of my favorite pieces becauses it gets nice and crispy around the edges. Do I want salmon steaks or better yet do I want steelhead trout which is nice and red like salmon, cheaper by a couple of dollars a pound and has a milder taste than salmon. There’s always canned salmon and even that has options — pink or red.

There’s always smoked salmon which you don’t have to do anything to but open the package, put a little on a cracker with some onion, capers, and boiled egg — instant appetizer.

July 18, 2011 By Sherry

Entree/ Fish/Seafood/ Salads

Avocado Shrimp Salad

Cool and easy for a hot summer day.

Our temperatures here in Texas get really close to 100° on most summer days, and I don’t like hot weather and can hardly wait each evening to get in the pool with a glass of wine and a noodle to float on, and that is the best part of the day.

To me, it’s a challenge to try and come up with recipes to cook in warmer months that don’t involve me standing in the kitchen all day over a hot stove (ha, not going to happen). Lucky me, my husband loves grilling and smoking things outside. So, come summer, he is stocking up on charcoal, and woods like apple, cherry, hickory, and alder. He does absolutely the best salmon I’ve ever had and his pulled pork is the best I’ve tasted here in Texas. So, I am not putting him to work for this dish — no smoking involved.

So, if you are looking for something lighter for a lunch, brunch or dinner, try this Avocado Shrimp Salad recipe. It’s quick and really easy, and maybe make some of my Thyme Onion and Chive Muffins to go with it.

April 11, 2011 By Sherry

Entree/ Fish/Seafood/ Side dish/ Vegetables

Crab, Corn and Bacon Maque Choux

The last of my summer corn and it tasted fresh out of the field.

After making my Corn and Crab Fritters back in the summer I decided to use some of my corn that I had frozen and add some crabmeat to a Corn Maque Choux recipe I have been wanting to try for a long time. Good decision.

Can’t say I ever had Maque Choux before but when a neighbor once showed me how she was cutting the corn off the cob, I knew that was what we always called “fried corn”. Our version didn’t have the onions or peppers — just good corn, and bacon drippings and you cooked it until it was creamy and thick.

Sometimes we get fresh crabmeat on sale and when that happens, I just have to buy some. I decided to add the crabmeat to this dish and I think it would make a wonderful accompaniment to a steak dinner — surf and turf.

January 12, 2011 By Sherry

Appetizers/ Entree/ Fish/Seafood

Bar-B-Q Shrimp

BBQ — Barbecue — Bar-B-Q Shrimp

However you choose to spell BBQ, it still is not going to describe this dish.

On our recent trip to new Orleans, my daughter, Alexis, and I took a cooking class at The New Orleans Cooking Experience. Chique Collier taught the class and I think this may be my favorite recipe I took away from the class. I can’t say enough about how great this Bar-B-Q Shrimp is and you are just going to have to trust me and try it.

When we first booked the class and I read the menu and discovered we were doing BBQ shrimp, I envisioned shrimp swimming in sweet thick, red sauce or skewered shrimp basted and cooked on the “barbie”. Not so. That would not have been what I would have wanted it anyway.

The shrimp in this recipe was marinated in oil, wine and lots of spices and finished at the end of the cooking process with some cream. The recipe called for heads on x-large shrimp which I can normally find in our stores, but I couldn’t find them over the Thanksgiving holiday this year.

Chique told us that typically BBQ shrimp recipes in Louisiana is made with lots of margarine and enough black pepper to completely cover the shrimp. This recipe is so much better than any recipe containing a pound of margarine and black pepper.

December 1, 2010 By Sherry

Entree/ Fish/Seafood/ Pasta

Lemon Cream Pasta with Shrimp

Pasta with a creamy lemon sauce — Rich, creamy and lemony.

I love pasta, I love lemon and I love anything with shrimp in it. So, this recipe was a match made in heaven.

We watch a lot of food shows in this house. My husband is even into all the competitive ones. And, even he is getting ideas of different things to try out on his grill. I leave the grilling to him because I can’t improve on perfection. 🙂

I was watching Paula Deen one day and and she was making this recipe with lemon pasta and sour cream. I know all of her recipes are loaded with butter, cream and everything good (or not good for you) but for some reason I perked up and started paying attention to her show. I made a few changes; blue cheese for the Parmesan cheese, and I added some sauteed shrimp to the finished dish. Thank you Paula for inspiring my version of your recipe. I loved the blue cheese in the sauce.

September 20, 2010 By Sherry

Entree/ Fish/Seafood

Firey Pasta with Bay Scallops

I just wanted something easy and light for dinner tonight.

I love making anything with pasta and seafood and we do get beautiful seafood here in Texas any time of the year. Scallops and pasta are a perfect combination for a light dinner and this recipe fits all my criteria for quick and easy. Today while shopping the seafood section of my favorite store, the scallops were screaming “buy me”. Originally I was going to do this recipe with shrimp but decided to give these little bay scallops a try since they were on sale.

The firely pasta recipe is one of Giada’s. I made 1/4 the amount of chili oil need and that was probably enough for 2 recipes.

The chili oil is really easy to make. Simply heat the oil with the chili peppers. Be careful not to fry your pepper flakes.

June 2, 2010 By Sherry

Appetizers/ Fish/Seafood/ HotApp/ Sauces

Shrimp Corn Dogs with Blueberry Mustard

“Peanuts! Popcorn! Cotton Candy! Corndogs!, getum while they’re hot.”

Now that is what I use to hear at our county fair. Our small town in Southern Missouri (Caruthersville) was the county seat and we had a county fair every year. President Truman even went one year for the festivities. (I was a baby then, of course.).

We loved going to the fair for the rides, watching the beauty pageant where all the contestants were driven around the race track in convertibles, going to watch the harness races (horses) and quarter horse races. My boyfriend (now my husband) would meet me and we’d ride everything there. To make some spending money, my teenage to be husband worked on the town’s ferry boat during the fair collecting quarters from people who would park their cars on the Tennessee side of the Mississippi River and walk onto the ferry to cross over to come to our fair. The ferry and the county fair are now long lost to history but I have not forgotten the sounds of the carnival and the smell of cotton candy, taffy and corn dogs.

I first had these shrimp corndogs at the Moonshine Grill in Ausin at my son and daughter-in-law’s rehearsal dinner several years ago. I totally forgot about these little gems until I was looking at one of the restaurant’s menus the other day. Anyway, skewered shrimp dipped in my corndog batter, and fried and served with a honey mustard sauce with a blueberry swirl for dipping will make a hit at your next party.

April 27, 2010 By Sherry

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