Shrimp and Squid Cocktail

Things are heating up at our house - and food prep is winding down. In two days I will be on a plane for my first trip to India. Not wanting lots of leftovers, I haven't cooked as much this week, instead I am blogging recipes that have fallen through the cracks.

You are going to think it is crazy that a recipe this amazing wasn't blogged about the second it was consumed!

This is one I recommend for a dinner party. It is a make-ahead dish, it looks elegant, has a "wow" factor in the presentation, and oh yes, it TASTES GREAT!


If you have an aversion to squid, feel free to use scallops, or just shrimp. Make it as spicy as you want by controlling the shakes of the Tabasco bottle. Use more cilantro and less onion. Chop a habanero into the marinade if you wish.

It is easy to make it your own!


Shrimp and Squid Cocktail (Food and Wine)

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper
Hot sauce
2 pounds shelled and deveined large shrimp
1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
2 pounds tomatoes—halved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
4 scallions, white and tender green parts only, thinly sliced
1 small red onion, finely diced
2 tablespoons chopped cilantro
Plantain chips, for serving

Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.

Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.

When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.

Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion and cilantro; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.

Shrimp Ceviche

Ceviche, originally uploaded by Kim De.

It is always a fun yet nerve wracking experience to make something completely new. Especially something you have had and loved in the past.

Enter ceviche. I love this stuff! It's especially good on a hot summer day. Well, here in Middle Tennessee it certainly isn't hot. In fact we are having record breaking snow this winter. But that didn't stop my mouth from craving ceviche.

The first thing I must say is I followed the recipe to the letter. I didn't want to play around with acid-cooking raw shrimp! It was fun to watch the shrimp go from obviously raw

to obviously cooked from the lime juice.

After this phenomena of science was complete, the rest of the recipe was easy. Capers and avocado added tang and creamy texture and the tomato sauce completed the picture with a smoky canvas for the seafood.

We sat down prepared to dig in. I took my first bite. It was an extreme tang of lime. Really. I couldn't even taste the other flavors. All I could taste was lime. The recipe called for "cooking" the shrimp for 6-12 hours. Mine cooked for 11. I think it was too long. What is the right time? I'm not sure yet. Somewhere between raw and waaaay to acid.

Guess I will have to try again!

Veracruz-Style Spicy Shrimp Ceviche (Adapted from Antojitos)

Cooked Tomato Salsa
1 T corn oil
2 cloves garlic
5 plum tomatoes, halved
Leaves from 1/2 bunch Mexican oregano
1 t sugar
Salt and freshly ground black pepper

Ceviche
1 lb medium shrimp, peeled and deveined
About 3 cups freshly squeezed lime juice (about 24 limes)
2 avocados, halved, pitted, peeled and cubed
1/3 cup nonpareil capers, rinsed and drained

Garnishes
1 avocado, halved and pitted
6 sprigs cilantro
1 lime, sliced into 6 rounds

To make the cooked salsa, in a 2-qt saucepan, heat the oil over medium heat. Add the garlic and cook for 1-2 minutes or until softened but not colored. Take care to not overcook.

Add the tomatoes, oregano and sugar and cook, stirring, for about 10 minutes or until mixture has a sauce-like consistency. Remove from heat and let cool slightly.

Transfer the salsa to the blender and process until smooth. Season with salt and pepper. Transfer to a glass or other reactive container and refrigerate for at least 1 hour or until chilled.

To make the ceviche, in a non-reactive bowl, gently mix the shrimp and lime juice. Cover tightly and refrigerate for at least 6 hour or up to 12 to give the shrimp time to "cook" in the lime juice.

Remove the shrimp from the lime juice with a slotted spoon and transfer them to a nonreactive bowl. Add the avocados and capers and mix gently.

To serve, spoon 1/4 cup of the cooked salsa into the bottom of a serving dish. Add about one 6th of the recipe then top it with 1 T cooked salsa. To garnish, add a slice of avocado, a slice of lime and a sprig of cilantro.

Seared Tuna with Zucchini and Toasty Garlic Mojo

Tuna with zucchini, white rice (Bayless) originally uploaded by Kim De.

I have a plan in place to try to eat more salmon. I know Ahi is high in mercury so eating it every week isn't the best idea. So I am going to work on liking salmon.

But that is for another week. This week I finished the last of the Ahi in the freezer. With a Rick Bayless recipe. What a shock!

I found this in Mexican Everyday. The original called for a flaky fish such as flounder, but I was sure it would also work with my beloved tuna.

Making the base for the zucchini mojo was an absolute pleasure! Slowly sauteing cloves of smashed garlic in fruity olive oil is my idea of happiness! If there was a way I could properly convey the aroma coming from the pan I would share it with you, but I am not that much of a wordsmith. And searing the tuna in the leftover oil and watching it turn brown and crusty, pure heaven!

The mojo would be wonderful on most meats - chicken, pork etc. If it looks good to you, please don't think it is limited to fish. Because of the intense flavors presented with the main dish, I chose a basic white rice. I have also included its recipe.

Enjoy!

Seared Tuna with Zucchini and Toasty Garlic Mojo (Adapted from Mexican Everyday)

1/2 lb tuna steak
2 1/2 tbsp olive oil
8 cloves garlic, peeled and smashed
1/3 cup chicken or vegetable broth
1 large zucchini, diced
1/2 cup cilantro

Warm the olive oil in a large skillet. Add the garlic and cook until soft and lightly browned on all sides, around 4 minutes. Scoop the garlic into a food processor, leaving as much oil behind as possible.

Add the broth to the blender along with 1/2 tsp salt and 1/2 tsp black pepper. Blend until smooth.

Return the skillet to medium-high heat. Season the fish with salt and pepper. Lay the fish in the pan. When it is brown underneath, flip it over with a spatula. Cook it until the fish gives slightly under pressure, about 2 minutes.

Add the zucchini to the skillet and saute until just beginning to soften and slightly browned, about 6 minutes. Add the garlic mixture and cilantro. Stir in the sauce until it comes to a boil. Turn to a simmer and cook until the liquid is almost evaporated, 3-4 minutes. Season to taste.

Arroz Blanco (Mexican White Rice from Rick Bayless)

2 1/2 cups chicken broth or water
salt
2 tablespoons vegetable oil or olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh lime juice

In small saucepan or microwave oven, heat broth or water until steaming.

Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.

Cover and keep warm.

In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.

When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.

Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.

Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan. (or at this point put rice and liquid in a rice cooker)

Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.

Remove pan from heat and let stand covered for 5 minutes.

Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Green Chile Crab Cakes

crabcake, originally uploaded by Kim De.

Rick Bayless has a new website all about partying! It includes lots of great recipes using Frontera Grill Salsas as shortcuts so the host can attend the party too!

I'm all about that!

The party where these were served was a party for two. Sooooooo good - I'm not sure I want to make these for company. We loved them so much that they may have to our little secret!

The other little secret, these were very easy.Against the grain, I basically followed the instructions to the letter, except I used the food processor to mix everything together.

Another plus is the make ahead component. I rolled them into balls and wrapped in plastic wrap. When ready to cook, I pressed them into disks, placed them in the freezer for a few minutes, then fried them up in a minimal amount of oil.

They were light, not greasy, and not at all spicy (for those of you that shy away from the "caliente" flavors).

Now that I have you salivating, I'll let you see the recipe.

Green Chile Crab Cakes with Green Chile Mayo (Rick Bayless)

1 pound crab meat
1 ½ cups panko breadcrumbs
½ cup Frontera Tomatillo Salsa
2 whole large eggs
¼ cup cilantro, chopped
2 TB mayonnaise
1 tsp salt
2 TB olive or vegetable oil for pan-frying
2 limes, cut into wedges for garnish

Green Chile Mayo

1 cup mayonnaise
¼ cup Frontera Tomatillo Salsa
1 TB cilantro, chopped
¼ tsp salt


Combine the crab meat, panko, ½ cup salsa, eggs, cilantro, mayonnaise and salt until well mixed. Form the mixture into 1 ½” patties about ½” thick. Lay them on a plate or tray lined with plastic wrap. To let the patties set a little, place covered in the freezer while making the sauce.

For the sauce, mix all the sauce ingredients together until well combined.

In a large skillet (nonstick works well here), heat the oil over medium. Lay the cakes in the hot oil in a single layer and fry until crispy and browned on one side, about 3 minutes. Carefully flip the cakes over with a spatula and brown the other side, about 2 minutes more. It will probably take at least 2 batches to fry all the cakes.

Arrange cakes on serving plate and drizzle with the sauce. Garnish with lime wedges and serve.

Crab Bisque

bisque, originally uploaded by Kim De.

YEA! I was allowed to cook one meal at my moms. I wanted to make it special, tasty and FATTENING (it IS the holidays after all)! Well, I got two out of three...

I chose crab bisque. A treat. Treats are allowed to be nice and fattening, except this wasnt! I found a recipe from Cooking Light that looked amazing, but wouldnt completely be “heart attack in a bowl”. Pretty good deal!

Of course, the recipe you see below is “inspired” by the recipe I found. I found several places where I thought changes were in order. Judging from the ohhs and ahhs at the table, I was right. Always fun is when I cook for another cook, and tonight my brother in law was in attendance. He is a great cook. Oh, and he does the dishes. My sister is quite lucky! He loved it, and to a passionate cook, that is all I need!

Creamy, crabby – perfect for a cold and rainy night in Indiana!

Merry Christmas!

Crab Bisque

Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
4 garlic cloves, minced
½ cup dry sherry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
¾ cup heavy whipping cream
2 tablespoons chopped fresh chives


Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in sherry; cook 1 minute or until liquid evaporates. Add salt, peppers, and crab meat.

Combine milk and clam juice in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
Top soup with chopped chives, more red peppers and Tabasco to taste.

TIP: Great with a crusty multi-grain bread, roasted asparagus and wine.

Tapas Night

Tapas, originally uploaded by Kim De.

Last night we decided it was time for tapas! We dont do this very often, which means I got to research recipes!! There is almost nothing I like better then doing research for dinner.

I knew I wanted seafood, calamari or mussles, and I figured a couple of vegetables were important - but what ever I made had to have sauce for dipping bread!

Finally I settled on this menu: Manchego Cheese, Spicy Calamari, Cold Asparagus, Ajillo Mushrooms, and a Rioja red wine.

First the Asparagus. Simple to make ahead, I boiled the stalks for 3 minutes before plunging them into icy water for 30 minutes then moving them to the refrigerator. A quick dip made from dijon mustard, mayonnaise, finely minced garlic and a squeeze of lime juice was thrown together as well, giving it several hours to meld.

The mushrooms were in stiff competition with the calamari for the best dish. Baby portobellas were simmered with a mixture of olive oil, dry sherry, garlic and other aromatics until they were soft and their juices worked with the oil and sherry to make sauce for dipping. Absolutely amazing, full of flavor, mouth-watering - well you get the picture. A firm sourdough was perfect for sopping up the juices and the sherry added a dimension I wasnt used to with my mushrooms! This recipe, or a lower calorie variation, will become a regular side dish!

Finally the calamari. What can I say - I think calamari has become my new favorite food. I have been ordering it at restaurants with amazing frequency (just look at my NYC blog) and tasted many variations of it. Fried, seared, sauteed, grilled and chilled - I love it every way!!!

Since this meal needed a spicy component (because what meal doesnt), the calamari was our choice. I have become comfortable with cooking this particular squid recently, so I decided to use components of recipes I found online with tastes I have had at restaurants to come up with the recipe you see below. It also provided a sauce for sopping, with different textures and flavor variations, it was a wonderful contrast to the mushrooms.

It was a perfect meal to follow a long hike! Bo's verdict? The calamari was his favorite and although the mushrooms follow closely in my mind, I must concur!


Spicy Sauteed Calamari

1 pound squid (full-bodies or a mix of bodies and tentacles)
2 T of dried red pepper flakes (more if you like things spicy like we do!)
4 T tomato paste
4 cloves of garlic, large chopped
1 T Olive oil (1 additional T may be needed if the juices began to dry out)
2 T Dry Sherry (1 additional T may be needed if the juices began to dry out)
salt and ground black pepper

Slice the calamari bodies into 1/2 inch rings. Do not rinse them if you want a seafood flavor to the sauce. If you dont care for this flavor, rinse and dry well. (We did not rinse them)

Heat 1T olive oil in a pan on medium heat and cook the garlic 2 minutes or until they are translucent and beginning to brown. Add your calamari, sherry, tomato paste, red pepper, salt, and crushed black pepper to taste.

Saute on medium-low heat for 5 minutes stirring occasionally. Taste at this point and add more seasoning (including red pepper) if needed. Be prepared to add an additional tablespoon of oil and/or sherry if the saute begins to dry up. Touch the calamari - they should yield slightly without be tough. Be careful not to overcook them as they will become rubbery. Remove from heat and top with parsley or chopped chives to serve.

Ajillo Mushrooms (Adapted from Spain Recipes)

1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika
Salt and pepper, to taste
2 tablespoons chopped parsley or chives

Heat the oil in a skillet and sauté the garlic over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the mushrooms, garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper. Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

Yellow Corn Pancakes with Smoked Salmon

Sm salmon, originally uploaded by Kim De.

Yes, I have been gone for a few days. You see, my birthday was Friday so there was a bit of restaurant eating. But I am back, if for a few days, as the big NYC trip quickly approaches.

To continue the Mesa Grill theme, tonight was Yellow Corn Pancakes with Smoked Salmon and Mango-Serrano Crema. This was a very quick dinner to pull together. It shows up in the appetizer section of the book but is also perfect for a light dinner.

I made the crema first, using greek yogurt for the base and leaving out the mango, as they arent readily available this time of year. I then prepped the dry and wet pancake ingredients stopping to watch football until it was time to eat.

The pancakes were very quick to cook, then stacking them on the plates took only a few seconds more. Add a nice dry white wine, and you have a light Sunday night dinner.

The flavors work well together. I can see how the mango would add a nice sweet layer to the crema, but we didnt feel it was lacking without it, especially with a touch of honey. All in all, another winner from the creative mind of Bobby Flay!

Yellow Corn Pancakes with Smoked Salmon (Adapted from Bobby Flay)

Mango-Serrano Creme Fraiche
¾ cup creme fraiche or sour cream
1 or 2 roasted serrano pepper, finely diced (depending on how spicy you prefer it)
½ ripe mango, peeled, seeded and finely diced
Honey (to taste depending on how sweet the mango is)
2 tablespoons finely diced red onion (I used green onion)
Salt and freshly ground pepper

Combine the creme fraiche, serrano, mango (honey, if needed) and red onion in a small bowl; season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Yellow Corn Pancakes
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons honey
1 large egg, beaten
1/2 cup plus 2 tablespoons milk
1 tablespoon unsalted butter, melted
Melted butter (to grease the pan)
24 paper-thin slices smoked salmon
Cilantro leaves

In a mixing bowl, combine the cornmeal, flour, baking powder, slat and honey. In a separate bowl, whisk together the egg, milk, and melted butter, add the dry ingredients, and mix until just combined.

Heat a large nonstick sauté pan over high heat and spray with nonstick cooking spray. Working in batches, drop the batter by spoonfuls to make twelve 3-inch pancakes. Wipe the pan out with a paper towel and spray with nonstick cooking spray between batches. Cook pancakes until light brown on both sides and set aside, stacked and covered with foil.

Place a pancake on each plate, spread 1 tablespoon of the creme fraiche over each pancake, and place 2 slices of salmon on top. Top with another teaspoon of the crème fraiche and garnish with a cilantro leaf. (I used green onion)

Salmon and stuff

Salmon, originally uploaded by Kim De.

Last night's dinner from Mesa Grill Cookbook was another success! First let me explain – it is not uncommon for me to pick up a cookbook, cook from it for a couple of weeks, then put it down for quite awhile. Right now, the Mesa Grill Cookbook seems to be my culprit. I do have another confession to make, however. A week from tonight, we have reservations at Mesa Grill in NYC! This fact helps contribute to my current obsession.

Lets start with the salmon. Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema. I am not a huge fan of this particular fish, but Bo is, so I try to find ways to make it that will tempt my taste buds. This one fit the bill! The glaze provided a nice hint of flavor (something I think is missing in salmon) and grilling it forms a great crust, while keeping it moist and tender inside. The black bean sauce and crema were not necessary to make this a keeper, but together they added extra levels of taste to keep things interesting. Now I must tell you, I “cheated” a bit on the bean sauce. I had black bean soup left from our Monday dinner and decided to use it as my base. I added ½ chipotle pepper and some cumin plus water to thin it out then gave it a whirl in the blender. Very easy. And I love to utilize leftovers!

On to the side dish. From the same cookbook, Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette caught my eye immediately! Anything with those lovely green stalks and beautiful mushrooms is a no-brainer in this house! It came together quickly with the mushrooms and asparagus roasting beautifully while the dressing quickly whisked together. The last minute addition of blue cheese and toasted pecans made for a flavor pop in the mouth! If you like these ingredients, this is a quick and easy salad to try!

Finally, the cocktail. While thumbing through the book, I just happened upon the chapter on drinks. I love a good tart margarita, and the addition of pomegranate juice only made my mouth want it more. A quick taste confirmed is WAS tart!, so I quickly made a simple syrup and added a tablespoon to the recipe I had doubled.

Bo thought the dinner was fancy and tasty, I enjoyed making it, and I see this cookbook frequenting our future - at least until another one catches my eye!

Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema (Adapted from Bobby Flay)

Ancho-Glazed Salmon

1/3 cup honey
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
4 salmon fillets, 8 ounces each
2 tablespoons canola oil

Whisk together honey, ancho and mustard in a small bowl and season with salt and pepper.

Preheat grill pan or nonstick sauté pan over high heat. Brush salmon with oil on both sides and season with salt and pepper. Place salmon in the pan, skin side down and cook until golden brown and a crust has formed, 2-3 minutes. Brush the top of the salmon with some of the glaze, flip over and continue cooking until a crust has formed and the salmon is cooked to medium doneness, 2 minutes longer.

Remove salmon from the pan, glazed-sized up and brush with more of the glaze. Spoon some of the Black Bean Sauce onto a plate, drizzle with some of the Jalapeno Crema and set the salmon in the center, glaze-side up.

Jalapeno Crema

½ cup crema (or sour cream or crème fraiche)
1 large or 2 small roasted jalapeno(s), peeled, seeded and chopped
Salt and freshly ground black pepper

Place crema and jalapeno in a food processor and process until smooth; season with salt and pepper. Refrigerate for 30 minutes before serving.

Black Bean Sauce

1 ½ cups dry black beans, picked over
1 small red onion, peeled and coarsely chopped
2 cloves garlic
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
Water
Salt

Combine beans, onion, garlic, chipotle and cumin in a medium saucepan and add just enough cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender, adding more water if the beans appear dry.

Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid, and process until almost smooth, sauce should be a little chunky; season with salt. If the sauce is too thick, thin with more of the cooking liquid.


Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette (Adapted from Bobby Flay)

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
Salt and pepper
4 cups mesculin greens
1/4 cup toasted pecans
8 ounces blue cheese

Preheat oven to 425. Toss mushrooms in olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 10 minutes. Do the same with the asparagus and after 10 minutes add the asparagus in a single layer to the same baking pan and continue the roasting process for an additional 10 minutes.

Toss the mushrooms and greens in a bowl with half of the vinaigrette. Place on 4 plates and add about 5 stalks asparagus to each. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

Red Chile Mustard Vinaigrette

2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

Mesa Grill Margarita (Adapted from Bobby Flay)

2 oz white tequila
1 oz orange liqueur, such as Cointreau or Triple Sec
1 oz fresh lime juice
1 oz cranberry or pomegranate juice
1/2 T simple syrup
Ice Cubes
Coarse salt, optional
Lime wedge

Place tequila, orange liqueur, lime juice, pomegranate juice and ice in a cocktail shaker and shake for 10 seconds.

Add syrup to taste

Rub the rim of a rocks glass with the lime wedge and dip in salt. Strain the mixture into the glass and garnish with the lime wedge.

You can also combine the tequila, orange liqueur, lime juice and ice in a blender and blend for a frozen margarita.

Pan Seared Calamari

Pan Seared Calamari, originally uploaded by Kim De.

I am on a major calamari kick. I kid you not, I could eat it every week! Although I like it fried IF done well, I really enjoy it grilled, pan fried etc.

In looking at the menu for this week, I knew I wanted to make some italian dishes, so began a search for those with calamari. It wasnt long before I found several recipes that fit the bill - which translates to LOTS of new recipes to make over the next few weeks!

I decided to start with one by Robin Miller on Foodtv.com. It seemed easy to make on a busy day, but still looked very tasty, I had a frozen mixture of shrimp, scallops and squid, so I used that. As I always keep a stash of Lindrusso's Marinara Magnifico in the freezer, I used that instead of canned. Lastly, I added a touch of white wine to thin out the sauce. Served over whole wheat penne with a salad of mixed greens, a glass of chianti rounded out the meal. We both enjoyed it!


Pan-Seared Calamari with Spicy Marinara over Linguine (Adapted from Foodtv)

1 pound whole wheat penne
1 tablespoon olive oil
3 cloves garlic, minced
1 pound calamari, sliced into rings (I used calamari, shrimp and scallops)
6 cups pasta sauce
1/2 cup dry white wine
1/2 teaspoon crushed red pepper flakes
Chopped fresh basil leaves, optional

Cook pasta according to package directions.

Heat oil over medium heat in a large skillet. Add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then add wine, pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender.

Transfer penne to a serving platter. Spoon all of the calamari and tomato sauce over pasta. Garnish with basil, if desired.

Pasta night

shrimp pasta, originally uploaded by Kim De.

We love when pasta night comes around. Pasta is one of my favorite things to cook - It lends itself to music and a glass of wine. Tonight it was our newly acquired Born to Run CD (we have tickets to the Boss in November, so this may be a recurring theme!).

I am trying to get more broccoli in our meals and with the shrimp in it for my seafood fanatic, plus the low cal creamy sauce, this recipe seemed to fit the bill.

The most time consuming part of this dish was chopping the fresh broccoli (which could be taken out all together if frozen broccoli was used.). Once the ingredients were laid out, the dish came together in 15 minutes. It was full of flavor, Bo loved it, and it was healthy. Seems like the perfect meal!

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta (Adapted from Cooking Light)

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
3 cups whole wheat corkscrew pasta
1 1/2 cups chopped broccoli
Cooking spray
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup white wine
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons fresh lemon juice

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli with a teaspoon of water in the microwave for 2 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add wine and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

Godfather Weekend Cont'd

Fet alf, originally uploaded by Kim De.

Now in my mind, this movie called for baked ziti or lasagna, but Bo loves his seafood, so...

Starting in the afternoon, I though we might need a snack. I decided on biscotti, something I have never made before. I didnt want a sweet snack, I thought something more savory was in order. After an extensive search, I found a recipe on Culinary in the Desert that I thought might fit the bill. It is called Pepperoni Biscotti. I followed the recipe to a T - almost. Instead of pepperoni, I used prisciutto di parma since I had some for our lunchtime pannini.

These biscotti are good - a nice snack. Not something I would want with my coffee, but they were fun. The mixture was crumbly as noted in the recipe, but it wasnt difficult to form the logs. These arent the crunchy cookies you may be used to - they are a bit softer - but very good.

Now on to the main event. Seafood Fettuccine. Wow. That is all. Wow. Yes, this could have been thicker, but it is a recipe from Cooking Light so half -n -half was used in place of heavy cream. I can deal with thinner if I can have my beloved alfredo sauce one to two times a year.

While the pasta is boiling, green onions and garlic are sauteed in butter before shrimp and sea scallops are added. The cream is poured in along with the crab, salt and pepper. When the mixture has thickened a bit, parmesan cheese is stirred in before everything is mixed with the hot pasta (I used penne).

Like I mentioned, the sauce was a bit thin, but the flavor was amazing and I didnt feel the guilt associated with a traditional alfredo. What did Bo think? Major thumbs up!

It was so good, I needed to show you the picture again!

Pepperoni Biscotti (Adapted from BH&G and Culinary in the Desert)

6 tablespoons butter, softened
4 garlic cloves, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
1 1/2 ounces fresh grated Parmesan cheese, divided
1 large egg
1 tablespoon milk
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley

Preheat oven to 350

In a large mixing bowl, add butter and beat on medium for 30 seconds. Add garlic, sugar, baking powder, Italian seasoning and 1 ounce (about 1/4 cup) Parmesan cheese. Mix until completely combined. Beat in egg and milk. Mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.

Scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. Divide the dough in half and shape each into a 9" x 1 1/2" roll. Scatter the counter with the remaining Parmesan cheese and roll each dough back and forth to coat them with the cheese. Place the dough on to a parchment lined baking sheet and flatten slightly.

Bake until the top feels firm to the touch, about 20 to 25 minutes. Remove and let cool on the baking sheet for about 35-45 minutes.

If you turned the oven off, reheat it to 325 degrees. Cut each roll diagonally into generous 1/2" slices. Place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. Remove and place the biscotti on a wire rack to cool.


Seafood Fettuccine (Adapted from Cooking Light)

1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

Marinated Tuna

Marinated Tuna, originally uploaded by Kim De.

My goal in feeding us in a healthy manner is to have seafood at least one time a week and veggie meals two times a week. I frequently do the seafood on Mondays so it is not left behind. Last night I chose marinated tuna steaks.

This recipe came together very quickly. I soaked an ancho chile for about an hour, then into the blender it went with orange juice, honey, garlic, and a touch of olive oil. The blender mixture was placed in a bowl was joined by toasted fennel and peppercorns with salt and pepper. The tuna was set in the mixture to soak for about 30 minutes while I pulled together the side dish. (NOTE: the recipe did not call for the blender to be used, this is my addition)

You wont find a recipe for the "corn salad" as it is my own concoction. I pull it out when I want something simple to go with southwest flavors. Corn from the freezer is put in a warm pan with chopped garlic. The trick is to saute the garlic without burning, while nicely browning the corn. I try to start on medium-low to cook through then turn the fire up to medium to caramelize the corn.

While the corn was cooking, I chopped part of a red pepper into a bowl and added some crumbled feta. Once the corn is done into the bowl it goes, slightly softening the pepper and cheese. Salt and pepper are added as well as diced green onions.

This recipe is very forgiving - I frequently add a chopped serrano chile, bleu cheese can be used in place of the feta, a dressing of lime juice, honey and olive oil can be drizzled over the warmed veggies - the options are limitless! My favorite way to serve is cooled slightly so it is closer to room temperature. It is also good cold.

Back to the tuna and its marinade: neither of us cared for it. We could not put into words what we didnt like but both agreed simple salt and pepper would have tasted better. It iwll head into my "do not use again" file.



Tuna Steaks with Ancho Chile Marinade (Adapted from Bobby Flay)

2 ancho chilies, soaked, seeded and pureed
4 cloves chopped garlic
2 teaspoons fennel seeds, toasted
2 teaspoons whole allspice, toasted
2 cups freshly squeezed orange juice
2 tablespoons honey
2 tablespoons olive oil
8 sprigs Mexican oregano
4 tuna steaks, 6 ounces each
Salt and pepper

1. Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.

2. Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.

More from Bo's Birthday Week

Bo loves seafood, so to continue his birthday week, I made scallops from my friend at The Global Kitchen. Tonight's dinner was officially Grilled Scallops with Pancetta and Basil Aioli.

I started Wednesday by making the marinade, prepping the scallops and making the aioli. Dinner was served with roasted asparagus and crab cake - dont be too impressed - the crab cakes were an "impulse buy" at the meat counter of the store!

I followed this recipe exact, except I pan cooked the scallops (having grill troubles). I found the aioli to be too "heavy" on the tongue. I think the olive oil may have been too much for the rest of the delicate ingredients. Next time I would try a canola oil. The asparagus were roasted with a "rub" of olive oil, lemon juice, spicy mustard, salt and pepper. The crab cake was pan seared then baked to finish it off.



Bo was impressed. He called it a "fancy" dinner. Thumbs up!

Grilled Scallops with Pancetta and Basil Aioli (Adapted from Fish and Shellfish Grilled and Smoked by Kearen Adler and Judith Ferto)
serves 4

1/2 cup extra virgin olive oil
2 cloves of garlic, minced
1 tbs cracked black peppercorns
1 tbs lemon juice
1 1/2 lb sea scallops
1 cup basil aioli
4 thin slices of pancetta

A day in advance combine the olive oil, garlic, peppercorns and lemon juice in a resealable plastic bag and marinate the scallops overnight.

Make the aioli a day in advance.

Prepare a hot fire

Meanwhile cook the pancetta in a skillet over med-high heat until crisp. Drain on a paper towel.

When ready to grill remove the scallops from the grill and place on the grill for about 3 minutes before turning. If the scallops stick, cook them a little longer until they turn easily.

After turning cook a little longer until they are heated through, 1-2 minutes.

Spoon 1/4 cup of the aioli onto 4 serving plates and spread around. Arrange scallops on top and sprinkle with the crumbled pancetta.

Basil Aioli

The original recipe calls for nuking the yolks for 15 seconds. I tried this and ended up with cooked yolks. I make mayo and aioli's all the time with raw yolks and have lived. But if it bothers you or if you are elderly, pregnant, an infant or have a weakened immune system use pasturized egg yolks.

2 large organic egg yolks
1 tbs fresh lemon juice
2 anchovy fillets, minced
2 garlic cloves, minced
2 tbs chopped basil leaves
1/2 tsp Worcestershire sauce
1/2 tsp red wine vinegar
1 cup extra virgin olive oil
sea salt and Tabasco to taste.

Whisk egg yolks together and whisk in add lemon juice through vinegar.

Slowly drizzle in olive oil whisking all the while. When mixture has thickened, season with salt and Tabasco to taste.

If the mixture gets too thick, thin with a little warm water.

Keep tightly covered in the refrigerator for up to 3 days.