Category Archives: Seafood 101

Hummus-Greece

The Recipe Olympic Finals

We’re so happy to publish our first post at the NEW CookinFood.com! We hope you’ll take a minute to explore the new features, and let us know what you think…

What better way to open our new blog, than by celebrating you, our readers! We’ve started the games with a few teaser recipes from yours truly, but now it’s time to share the real goods, made for you and by you.

Announcing the finals of the Cookin’ Food Recipe Olympics! You decide who wins by pinning, liking, visiting, and commenting on your favorite recipes. We’ll tally the numbers next Monday, and announce our winners, next week. Let the games begin!

5.0 from 3 reviews

Fresh Berry Tart -USA
 
http://debra-ann.blogspot.com/2012/06/book-club-night.html
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Ingredients
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Directions
  1. a sheet of pastry and rolled it into a 10″x12″ square, placed it on parchment paper, scored with a knife giving a 1″ edge being careful not to cut through the dough, brushed the edge with some beaten egg and sprinkled sugar. This bakes in the oven for about 18 to 22 minutes at 375 or until golden and puffed. After baking press down the middle section to flatten it (it puffs up quite a bit). Cool to room temperature.
  2. The filling was made with 6 oz. softened cream cheese and ⅓ cup heavy cream whipped together until smooth. Add about 1 tsp lemon zest and 3 T of powdered sugar and beat well. This mixture is carefully spread onto crust. Top with your favorite fruits. I also took about a ½ cup of apricots preserves, melted a bit in the microwave and drizzled on top. You could do without this step and just stick with the fruit.

5.0 from 3 reviews

French Onion Soup -France
 
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Ingredients
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Directions
  1. Saute onions-in butter till limp and clear. Add sugar, flour salt & pepper. Stir in and cook 1 min. or so. Add 2 cans consomme and simmer 20 min or so. Toast buttered bread slices under broiler. Cut into chunks and put in bottom of soup bowl. Pour soup over bread and sprinkle with grated cheese. Put bowls in 400 degree oven to melt cheese. Careful when you take out bowls-they will be hot.

5.0 from 3 reviews

Hummus -Greece
 
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Ingredients
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Directions
  1. Option 1: Use a handheld immersion blender. Put all ingredients in the container that comes with blender and blend to desired texture. Add extra olive oil or water from the bean cans to get desired consistency. Put in serving bowl and add sprig of mint or basil for garnishment. Serve with fresh vegetables (carrots, peppers and cucumbers work great) and pita bread pieces. Option 2: Use a food processor. Put all ingredients in the container that comes with blender and blend to desired texture. Add extra olive oil or water from the bean cans to get desired consistency. Put in serving bowl and add a sprig of mint or basil for garnishment. Serve with fresh vegetables (carrots, peppers and cucumbers work great) and pita bread pieces. When you get this basic hummus recipe down, try experimenting by adding fire roasted red peppers, olives or edamame for additional variations.

photo from www.nutritiontokitchen.com20091002steamed-tilapia-with-ginger-and-green-onion

5.0 from 3 reviews

Poached Tilapia with Ginger and Green Onions -China
 
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Ingredients
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Directions
  1. 1. Bring water in a shallow pan to boil with a few slices of ginger. 2. Add tilapia filet to the boiling water and turn the heat down to medium. Cook for about five minutes or until the fish is just done without being overcooked. 3. Meanwhile, heat vegetable or peanut oil in a pan and add minced ginger and green onions. Saute until the fragrance come out. 4. Carefully remove the fish and put them on the plate. pour the sauce on top of the fish (seasoned soy sauce for seafood from Lee Kum Kee) and then pour the ginger/green onion/oil mixture on top.

5.0 from 3 reviews

Spicy Thai Coconut Soup -Thailand
 
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Ingredients
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Directions
  1. Heat up a dutch oven ( i use a crock pot actually) over medium heat. Add oil to pan and make sure you coat it. Add mushrooms and next 4 ingredients (through lemongrass) and cook 3 minutes, stirring occasionally. Add chili paste and cook another minute. Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add chicken to pan, ‘cook’ till its heated (around 2 minutes or so) Discard the lemongrass. Top with onion, cilantro, and juice!

There you have it! Share, Pin, Comment, and test out these lovely recipes to help your favorites take home the gold! A super huge big thanks to all of those that competed, you’ve all made some fantastic food, and are super awesome for sharing it with us :D

Sea Scallops

Seafood at Home 101: Blackened Scallops Over Alfredo

Scallops are wonderful little treasures from the sea. These beauties are so versatile and mild, that I think anyone will like them. Even those that claim they do not like seafood, can enjoy a scallop depending on it’s preparation. They can be battered and fried, sautéed with a little butter, grilled, or -my favorite- blackened with wonderful spices and just a quick hot sear on either side.

I had my first taste of a scallop a few years ago at a popular steakhouse. I was a little hesitant to ever try these because they looked so much like their cousins, oysters -which I just can’t eat raw -sorry not a raw fish person. :P Well the first order of scallops came out cold, and that’s just unpleasant. So we sent it back, and then we got some amazing fresh and hot scallops that nearly melted in our mouths. Scallops are very mild when it comes to that seafood flavor, which means they can take on many different flavors and preparations. And they have a wonderfully light texture when they’re cooked perfectly, searing the outside, whilst still being translucent in the middle.

First, you have to find the right scallops. Living in the Bay Area there’s many fishmongers and markets where fresh seafood is delivered daily, and this is obviously the best way to go. You really can’t beat fresh seafood. But, you can buy scallops frozen, or previously frozen just about anywhere, at nearly any grocery store. What you want to look for, when picking yours up from the store, is that the scallops are ‘dry packed.’ This means your scallops have no additives and were just simply frozen. You want to avoid ‘wet packed’ scallops, these are treated with a chemical (STPP) that causes the scallops to absorb and retain moisture. Other than the grossness of having a chemical on your food, STPP also alters the lovely flavor, and makes searing the scallop troublesome. In short, it’s just not good. So buy either large Fresh Sea Scallops or Dry Packed Sea Scallops. When you get them home, give them a quick rinse to ensure any grit is gone, and dry them off completely. If they are frozen, thaw them completely first, then rinse, and dry, before cooking. Then you can cook your scallops anyway you want!

Blackened Sea Scallops

Scallops are seasoned liberally with homemade seafood seasoning, then pan seared to perfection.
Ingredients
6-8 Large Sea Scallops
3-4 Tbs Homemade Seafood Seasoning (recipe follows)
1 Tbs Olive Oil
1 Tbs Butter

Serve over your favorite Alfredo Sauce and Pasta, or Grits, or with grilled or sautéed veggies.

Directions
Rinse and completely dry your scallops. Then liberally coat all sides of your scallop with the seafood seasoning. Add olive oil, and butter to a large pan and heat until it is very hot. Place scallops in the pan. You should hear loud sizzles, and steam/smoke from your pan (that’s ok, kick on the fan if you need to). Cook scallop approx 1-2 minutes, just until it becomes opaque half-way up the side, then flip and cook an additional 1-2 minutes until the opaque meets in the middle. Immediately remove from pan and serve. If you’re feeling cheffy, you can tip your pan a bit and ladle with a spoon some of the oil and butter over the tops of the scallops while you’re searing them.

Scallops really won’t be in the pan longer than 5 minutes, so you should prepare the rest of your meal first. Yes, the spices may stick to the bottom of your pan, that’s fine, you are ‘blackening’ your scallops, so those little pieces of spice may char, but your scallops will be perfect! And a stainless steel pan is best for this if you have one, it will get super hot. Oh and you don’t have to preheat your pan for an hour, that would be way too hot, we don’t want to start a fire, just give it a good 3-5 minutes over the heat so your scallops will sizzle :)

Homemade Seafood Seasoning

Good over fish, shrimp, scallops, and try it over chicken and veggies too!
Ingredients
1 Tbs. Kosher Salt (coarse sea salt)
1 tsp. Paprika
1/2 tsp. Cayenne Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Parsley
1/4 tsp. Crushed Red Pepper
1/4 tsp. Black Pepper
1/4 tsp. Dill


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coconut shrimp baked

Seafood at Home 101: Baked Coconut Shrimp

So many think seafood can be a scary thing to try to cook in your kitchen, but it doesn’t have to be. I’d like to show you a few simple seafood dishes that anyone can make at home. So here’s number one -shrimp- the most popular seafood in the US.

I love getting coconut shrimp at a good restaurant, and haven’t had it in a while. But fried foods don’t sit well with me, so just like oven baked fried chicken, I set out to figure out a way to make this awesome shrimp at home, in my oven. After some pondering and mild research, I came up with this gem of a recipe, and will never go back to fried coconut shrimp again! And it helps that baking these golden beauties saves me 150 calories and nearly 20 grams of fat, than if I were to fry them or pick them up at a restaurant or freezer aisle.

Baked Coconut Shrimp

A serving is approx 6 shrimp

This shrimp recipe is super easy, full of flavor, and screaming, “Healthy!” And that’s what I like to hear!
Ingredients:

18 Shrimp (small-medium sized, peeled and deveined and rinsed)
1/4 Cup Water
1 Lime
2 Egg Whites
1/2 Cup Shredded Coconut (sweetened)
1/4 Cup Panko
3 Tbs Flour
3 Tbs Corn Starch
1/4 tsp. Cayenne Pepper
1/4 tsp. Salt
1/4 tsp. Garlic Powder

Directions:

Preheat oven to 450 degrees

1. Take 1/4 cup water and a quarter of the lime and juice it into the water and throw in that piece of lime into the water as well. Take the rinsed and prepared shrimp and either put them in a large bowl or a ziploc bag with the lime water. Set aside. (Do not let it sit for more than 10 minutes).

2.  While the shrimp is marinating, prepare your egg whites, dredge, and breading. In one bowl mix the 2 egg whites together. In another bowl, combine the flour, cornstarch, cayenne, garlic, salt, and garlic powder. In a third bowl, combine the coconut flakes and panko.

3. Line a cookie sheet with either foil or parchment paper. Set your bowls up in an assembly line of flour mixture, then egg whites, then coconut. Drain and dry your shrimp. Then, grabbing each shrimp by the tail, dredge the shrimp in the flour mixture lightly, then dip in the egg whites, and then roll in the coconut and panko breading. Then place on your cookie sheet at least an inch apart. I kept a hold of the tail with one hand because that doesn’t need to be coated,  keeping the other hand free from getting wet from the egg whites, so I could use my dry hand to help roll and pat on the coconut at the final stage.

4. Bake at 450 for approx 8-10 minutes. Keep a watchful eye on the shrimp. If you over cook them, they will become chewy. I would test a shrimp at 8 minutes to determine the doneness, and how much longer, if any, they need to cook. To determine if the shrimp is cooked and not overcooked, you will need to ensure that the shrimp is opaque in the middle and no longer translucent. Your shrimp should also be firm, but not hard or chewy. Enjoy!

Prep: 15 minutes
Cook: 10 minutes
Makes: This is enough for 18-24 small shrimp. A serving size is 6 shrimp.

I served the shrimp with some sweet chili sauce that I added some honey to,  some rice, and a roasted bell pepper to make it a meal. These would be perfect for an appetizer or hors d’oeuvres at a party as well! I do want to make a pineapple sauce for this sometime, I’d love to hear any sauce suggestions from you!


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