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Entree/ Fish/Seafood

Spicy Sesame Tuna Bowl

Not everything served in a bowl is soup.

A bowl serves a good purpose when you’re serving a food that you don’t want to chase all over the plate. I love pasta in a bowl because the rim of the bowl gives you a way to pin down your squirmy pasta pieces. Breakfast in a bowl makes sense too because you have layers of your favorite breakfast items all stacked up.

Now, I guess everything mingled in a bowl isn’t for everyone. I remember one of my kid’s friends not liking anything touching on a plate and all the food had to have its own space. I’m guilty of putting beans or peas in a small bowl on my plate because I don’t want all the juice running around the other foods and getting them soggy.

One Friday night we went to Bonefish Grill and as always I checked out their menu before going and I knew exactly what I was going to order because it looked so pretty in the picture I knew I would be making it because my mouth was watering just looking at the picture.

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Entree/ Fish/Seafood/ Pasta

Shrimp and Crab Stuffed Pasta Shells

Stuffed shells perfect for summer get together.

Do you cook more shrimp in the summer or are you like me and cook it year round when you get them on sale. This dish would be great with some lobster thrown in to the mix.

I love shrimp in just about any recipe. I’ve pickled them, corn dogged them, skewered them, coconut fried them, Bang Banged them, and like Bubba Gump I could go on and on listing the ways I like shrimp.

This recipe just happens to have crab meat in it along with the shrimp. After making this dish I decided that maybe the next time around instead of stuffing the shells this would be great just mixed in with a penne or rigatoni pasta; saves some time stuffing and the taste is going to be just the same.

Sour cream was supposed to go in this dish but my carton container something other than that when I opened it and I was in luck since grandson Thomas had just been for a visit and left behind a carton of plain yogurt. I like the yogurt and would probably use that the next time instead of the sour cream.

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Entree/ Fish/Seafood

Fiesta Catfish with Guacamole

I had to convince my husband to try this combination.

Sometime back in May with Cinco de Mayo behind us I was thinking about Mexican flavors and how they would fit into a catfish recipe.

Growing up the only way we ate catfish was fried. In my opinion, that is the best way to eat catfish. Although, lately I have been coating it and baking it in the oven and I have to say it is almost as good as deep-fried. Still crunchy like fried but not nearly as many calories since it isn’t swimming in oil.

My first thoughts were to put in some Mexican seasonings like cumin and chili powder then I got carried away and added some garlic powder, cayenne and paprika. Very tasty. There were also a few avocados lying around just waiting to be made into some good guacamole so after it’s made and the fish is done I added some to the tops of the crunchy, out of the oven catfish filets along with a sliver of tomato.

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Entree/ Fish/Seafood

Red Snapper with Citrus Gremolata

One fish that didn’t get away.

I’ve always loved fishing but not too much into baiting that hook. I remember as a kid my dad taking us fishing and we would always have him to bait the hook. Now, I don’t mind putting a minnow on the hook; after all, that is just a baby fish. But, I never wanted to put a squirmy worm or a hopping cricket on the hook. I remember my dad sometimes trying bread balls or even a piece of bologna to try to catch some kind of fish, and he usually caught something.

A couple of Februarys in the last several years I have gone fishing with my husband and one of his friends at River Ridge Fish Camp in Texas. The fish we are looking for were white bass (not my favorite) BUT we would catch our 25 limit each in less than two hours. Now, that was fun fishing. I wasn’t along on the Alaska fishing trip my husband went on but did get to eat the 75 lbs. of silver salmon, king salmon and halibut he brought home.

Several weekends ago we decided to take a road trip down to Port Aransas and on every menu there was some kind of red snapper listed and when we returned home I hopped on over to the store and bought some; $22/lb., ouch, (this week it was $16/lb.). While at Port A I had a Mahi Mahi with a butter sauce and it got me to thinking about making a gremolata and using it on red snapper.

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Entree/ Fish/Seafood/ Pasta

Red Chard, Shrimp and Artichoke Stir-fry

Beautiful and so easy and something red for Valentine’s Day.

These days when I’m trying to make things move a little slower I’m doing a stir-fry. Now does that make sense. A slow day but with a quick fast dish at the end of the day.

I’ve always got some shrimp in my freezer. In fact, when the x-large goes on sale here, I will buy 2-3 bags and put in my freezer for last-minute dishes like this or a quick shrimp cocktail. So, I can have a slow and relaxing day doing whatever I want and wait until the last-minute and do a quick dinner to feed the hungry.

I’ve been busy trying to catch up on all these new movies that I’ve missed out for the last few weeks, getting back into craft circle and trying to come up with a couple of projects I would like to make for the year, and still working on getting the outdoor kitchen finished up. I bought a cool copper vessel type sink to use but still have not had the granite cut or picked out a faucet to match the sink. Gotta get this done because before you know it we are going to want to be outside again.

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Entree/ Fish/Seafood

Asian Salmon with Avocado, Orange and Cucumber Salsa

This salsa good with any kind of fish.

Back in the summer (can you believe that is behind us now) we had friends over for dinner and we grilled salmon. I feel like “I” need to start cooking more because seems like my husband is always cooking the main course on one of the grills. My contributions recently have been the sides and desserts.

When it comes to “outdoor” cooking he’s been doing it for years, but three years ago when I had knees replaced, he started cooking inside and for a few weeks made me breakfast in bed, lunch and dinner. I’m feeling like he’s passing me in the culinary department so I need to step up my game to compete with him.

So, the night of the dinner party, he grilled the salmon which we sprinkled with Strawberry’s BBQ seasoning (doesn’t taste like bbq though) and I made a salsa with orange, avocado and cucumber along with some basmati rice with green onions and lemon. I love citrus salsas with fish and they are great with fish tacos too.

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Entree/ Fish/Seafood

Grilled Salmon Tacos with Schirarch Cream

 Believe it or not this recipe started out to be Cherry Kuchen Bars for Valentines Day.

Have you ever been in a maze and wondered if you would ever get out? I’ve always wanted to try to walk through a maze but it would be my luck I would get lost and as short as I am would not be able to jump up so someone would see me. Laying down a trail of popcorn would be an option to help find my way out but then I’ve got this thing about popcorn and might not actually drop any on the ground to mark my path; I might be lost but at least I would not be hungry.

Sometimes I feel like I’m in a maze when I look around on the internet. An example would be how I found this recipe. I started out reading a foodblogging site on different ways to make your blog better. From that site, I clicked on a link, was taken to another link, I looked around there, found a lemon bar recipe which had my mouth-watering. Then I wanted to see where she got the recipe so I clicked on her link which took me to Dear Crissy’s website where she posted her version of Cherry Kuchen bars which is a recipe her mom clipped from Better Homes and Gardens Xmas issue. Whewwww….. I’m tired just thinking of all that clicking and my fingers are beginning to get sore.

Lucky for me I had the “back” button on the computer so I could work my way back through the maze of sites to the original post I was looking at. I’ve learned if I get to a site I like, I’d better bookmark it because I’m probably not going to find it again. But, guess what happened, on my way “backing” out of the maze I had gotten myself in, I came back to one of the original sites WillowBird Baking and her Salmon Tacos popped up. Now, they sounded a lot more interesting than a cherry bar.

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Entree/ Fish/Seafood

Lemon Spaghetti with Shrimp

I love the look of this pasta blend…..

Isn’t everyone looking for quick recipes now that summer is here (may not be summer where you live but to me May in Texas is summer). Who has time to cook anyway? (Honestly, I still enjoy it.) I’m probably the only person that looks for hard recipe with lots of ingredients. This isn’t one of those and you can do it with or without the carrots and zucchini. If you want all pasta go for it.

I love Giada De Liuentiis’ shows on Food Network and when I saw this recipe in my old issue of Food and Wine I knew I was going to have to try it with a different twist for the pasta part of this dish. I would love to be part of that Italian family when they get together for their meals and it’s always so interesting to hear about her family stories. And this dish deserves a four finger kiss and a big “mama mia”. (Don’t know what that means but I picture them doing this when they like something.)

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Appetizers/ Entree/ Fish/Seafood/ HotApp

Crispy Salt and Pepper Shrimp

And you can even eat the shells!

When I first saw this recipe I thought of my sister. She loves to eat the tails of fried shrimp and I thought she would love to try this recipe. We also love (maybe most people do) to eat the fried fins of fish when they are fried whole; that would be Crappie fish, of course, but I don’t get that anymore.

I have a closet full (not really) of Szechuan peppercorns that I ordered years ago and never really know what to use them in. Well this recipe calls for them and what better way to use some of them up.

While recovery from foot surgery I decided to spend some time at the computer before the pain finally set in (wow, it never did) and I found a blog with this recipe. The recipe looked so good and I loved the fried jalapeño pepper rings for garnish.

We can get all kinds of fresh shrimp all times of the year here in Texas so I can go tiny or all the way up to Tiger shrimp and I think there is even one bigger that I used to make Shrimp Kiev one time. Now that was really good.

Seems like I have more shrimp recipes than just about anything I cook. Here are some of my favorites (they all really are so good, look under “entrees”- “seafood” to see them all) Bang Bang Shrimp, New Orleans style BBQ Shrimp (a must try), Shrimp Corndogs with Blueberry Mustard Sauce (from Moonshine Grill in Austin), and Honey Walnut Shrimp that I also had at a restaurant in Austin and definitely worth a try.

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Entree/ Fish/Seafood

Salmon with Mustard Sauce

And an extra mustard sauce recipe to boot!

If you are looking for something quick and delicious to make during this busy Christmas season, this should definitely be on your list of “must” try recipes.

There are still a few packages of Alaskan salmon in our freezer that my husband caught a year ago and I am getting a little reluctant to cook it because once I do it will be gone and I will be back to buying it from the grocery.

While in Austin after the birth of number 5 grandson last May, (wow that was 8 months ago) his Grandmommy took GA and I to lunch downtown. We had a great lunch at a little Italian restaurant close to her work. I, of course, had eggplant parmesan which is hard for me to ever pass up. She had a salmon topped with a mustard sauce which looked so good. I could just taste the tartness of the mustard with little twinges in my cheeks. After being offered a taste a couple of times I finally did taste it and the sauce was bold and creamy. They called the sauce a Mostarda sauce but a Mostarda sauce has fruit and mustard; and this had no fruit so I turned to the Internet for a mustard sauce for salmon.

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Entree/ Fish/Seafood/ Pasta

Shrimp, Mussels, Clams, and Linguini

A fond food memory of Italy.

What is it about remembering names and other things, like where did I put my phone, give me such a problem sometimes and then on the other hand I can think of a dish I had someplace and remember all the circumstances surrounding it.

For instance, it has been about eight years since we went to Italy but I will not forget one rainy night in Chinque la Terra going to dinner at Ristorante Miky (pronounced Mickey like my Michie). I started saving menus like my sister (she has some beautiful ones) and that rainy night there was one menu outside on a table and it was getting wet so I decided to rescue it from the rain and it now occupies a place along with my other menus. So I went back and took a look at the dish I had that night.

So, that rainy night the six of us were seated outside in a tented area and we had one of the nicest waiters and he talked us through everything on the menu and promised us a meal we would not soon forget. He even told us about his cousin who was a waiter over in Montecino and told us we should check out his restaurant while we were in that area the next week.

This was the first time I had ever had clams and mussels and I was a little hesitate in ordering it. It was delicious and will always be one of my fond food memories. I decided to add some shrimp to the dish the night I made this recipe.

I love looking back at old menus I have picked up during travels and recreating dishes that helped to make a great vacation. I have a journal full of great dinners from travels and love reading about what I thought of the meal.

When we were in Seattle for our anniversary trip back in August we had eaten so much fish in Vancouver, Victoria and Seattle that one night we just wanted some simple Italian food. I ended up ordering a dish similar to this Mussel, clams, linguine dish but it had the addition of tomatoes. So delicious and that brought up all the memories of our trip to Italy and the great food we had while there.

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Entree/ Fish/Seafood/ Side dish

Israeli Couscous with Tarragon

With or without the seafood you should try this.

Tarragon is one of those herbs that I never use. Besides putting it in chicken salad for sandwiches (which I’m not crazy about) I don’t really know what to do with it. We did add it to our herb garden this year but I have to admit I just watered it and looked how pretty it was growing but never got out and snipped a little for a dish. (*NOTE– big confession below.)

One night in Vancouver CA (hub) had that wonderful Green Pea Risotto with pan seared Halibut; I had scallops and tiger prawns with a chili citrus butter sauce and it was perched on top of Israeli couscous. Normally I feel like I can pick out all flavors in a dish. Every bite I took of this dish got better and better, and I could never identify the flavor that I was loving in this pile of tiny pearl shaped pasta. The pancetta was easy (it was listed on the menu) but I could not come up with that mystery ingredient. Finally I flagged down the waiter and he said he would ask the chef. Surenuf, it was tarragon. Both our plates had roasted golden beets, baby carrots (with green tops) standing up on the plate and mine had broccolini, which all really went well with the couscous.

When I was buying the ingredients for this, I bought a container of tarragon, totally forgetting we had planted it this year. Well, maybe after the tarragon I bought withers and gets thrown away I can find a new use for what I have growing outside.

Blue Crab Restaurant in Victoria was where we had both of these wonderful meals and what made it even better is that we were perched right on the water where we could watch all the ships and cute little water taxis come and go. So, another toast to our 45th anniversary.

Some info on couscous.  It was voted as the third-favorite dish of French people in 2011. It is known as a North African dish and is made from two different sizes of husked and crushed semolina and is normally cooked by steaming but can also be cooked in a liquid.  You know when it is done when it is tender, not al dente and not mushy.  The grains should be separate and taste moist, not wet or dry. So, now that you have that information, venture out and try this recipe.

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