Categories
American Featured Recipes Seafood

Ginger Garlic Shrimp (Or Fish)

I like shrimp, and my friend likes fish. The great thing about this recipe is it can handle both of these types of seafood!

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons of minced garlic
  • 1 tablespoon of minced fresh ginger
  • 2 tablespoons of chopped basil
  • 2 tablespoons of lemon juice
  • About 8 grape tomatoes chopped up
  • About 1 cup of white wine
  • 2 tablespoons of butter
  • Salt to taste
  • 2 lbs of shrimp (or a steak of sea bass)

Directions

  1. Combine all ingredients except wine and butter in a bowl and let seafood marinate over two hours (if you don’t have the time it’s not a problem!)
  2. Heat up a skillet with 2 tablespoons of butter, once melted add contents of bowl and wine.
  3. Let cook until fish is flaky white or shrimp is pink.
Categories
Mexican Seafood

Mexican food pairings inspired by today’s hot flavor trends

(ARA) — The summer party season has officially begun, meaning it’s time to plan fun get-togethers with family and friends. Food is central to any great celebration, but you don’t need to spend hours in the kitchen to create a unique and tasty menu. You simply need some great tips and easy tricks for pairing tasty food with refreshing drinks and party success will come naturally.

You can use today’s most popular food trends from skinny indulgence to dude food to create taco and margarita pairings that will leave all your guests wanting more. The secret is to create dishes that are flavorful and forward-thinking, but use familiar products, like Old El Paso salsa, that you can find at your local grocery store.

If you love the zest of Mexican cuisine and want to serve party fare everyone will remember, try these five new taco and margarita pairing ideas from the culinary experts at the Betty Crocker Kitchens inspired by some of today’s hottest food trends:

Food trend 1: Skinny indulgence

The idea behind the skinny indulgence food trend is being able to enjoy fresh foods that are packed with flavor but not with calories. To incorporate this trend into your next party menu, try serving skinny citrus shrimp tacos. Fill tacos with warm citrus-flavored shrimp, fresh cucumber salsa and Greek yogurt crema for a smart and delicious indulgence. Pair with a light cocktail like a cucumber lime ‘spa’garita – a traditional margarita enhanced with fresh cucumber and orange.

Food trend 2: Dude food

Dude food is a trend that takes traditional foods that guys love to the next level, so that any foodie, man or woman, can enjoy the rich flavors. For this trend, try pairing spicy ‘beer’bacoa tacos with a ‘man’garita. Simply stuff tacos with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a ‘man’garita – a shot of aged tequila served with an ice cold bottle of Mexican beer.

Food trend 3: Global flavors

Blending authentic flavors in new and exciting ways is a huge food trend right now. It’s fun to think outside the box and see where this crossover flavor adventure takes you. For example, try faux pho chicken tacos for your main dish. This fresh and flavorful chicken taco is inspired by pho – a popular Vietnamese soup. The ‘faux pho’ toppings – Thai basil, fresh chilies and crunchy ramen noodles – are the key to these unique tacos. Pair with a Thai basil ‘mojit’arita that infuses the flavor of basil and agave nectar into a traditional margarita.

Food trend 4: Street food

When you travel, some of the best foods you encounter are made by street vendors. Additionally, food trucks have recently boomed in popularity in the United States, serving delicious food conveniently to patrons. You can bring this food trend to your next party by serving beef bulgogi Korean tacos. Simply load up a soft tortilla with Korean barbecue beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime ‘soda’rita by mixing a traditional Mexican lime soda with blanco tequila and orange-flavored liqueur.

Food trend 5: Veggie love

Eating your vegetables is always healthy, but now it’s trendy too. This food movement goes beyond carrot and celery sticks to create dishes that utilize fresh flavors in modern ways. Take cauliflower power tacos for example. Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As a bonus it is gluten-free. Pair with frozen mango ‘coco’ritas made with fresh mango and coconut water.

All complete taco and margarita pairing recipes can be found at bettycrocker.com/cinco.

Skinny Citrus Shrimp Tacos

Ingredients

  • Shrimp and marinade
  • 1/2 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped jalapeno chiles
  • 1 clove garlic, finely chopped
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 8 Old El Paso flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Cucumber Salsa Fresca Ingredients

  • 2 plum (Roma) tomatoes, seeded, chopped
  • 2 tablespoons chopped jalapeno chiles
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
  • 1/4 teaspoon salt

Yogurt Crema Ingredients

  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 tablespoons orange juice

Directions

  1. In a 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
  2. Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
  3. Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema. Makes eight servings.

Skinny Cucumber Lime ‘Spa’garita

Add 3 slices English (seedless) cucumber and half an orange slice to cocktail shaker; break up with muddler or spoon. Add 1 ounce blanco tequila, 3/4 ounce clear orange-flavored liqueur and 1/2 ounce fresh lime juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass. Top with 1/2 ounce chilled club soda. Garnish with lime slices and additional orange and cucumber slices. Makes one drink.

Categories
Food News

Day-boat fish available at Boston farmers’ markets

In a nostalgic twist on the outdoor market, Boston’s farmers’ markets will now feature fresh, local, day-boat fish for sale.

Mayor Thomas M. Menino’s Office of Food Initiatives announced the venture Wednesday, as the program began on the City Hall Plaza market and will expand from there. The City Hall market is steps from historic Faneuil Hall, where this type of person-to-person exchange took place in yesteryear.

“For the first time since the original Faneuil Hall Market Place closed its doors in the mid-1900s, Boston residents, workers, and visitors will be able to purchase fresh, healthy day-boat fish in a vibrant urban market setting,” Mayor Menino said. “This is truly an exciting program that expands access to healthy foods and represents a culinary option that is unique to Boston.”

Massachusetts is known for its seafood industry, but consumer-level access to day-boat fish is hard to come by, making the city’s fish pilot program pretty exciting if you’re a foodie.

This pilot program is a partnership between the Mayor’s Office of Food Initiatives, the City’s Inspectional Services Department, the Boston Collaborative for Food & Fitness, Red’s Best Seafood and Cape Cod Fish Share, which will be vending at the various Farmers Market sites.

“Red’s Best is excited about the opportunity to facilitate the connection between local fishermen and the general public through Boston’s Farmers’ Markets. The Mayor and his office have done a wonderful job putting this together and the entire city will benefit,” said Jared Auerbach, Chief Executive Officer of Red’s Best Seafood. “The Boston Farmers’ Markets will allow us to showcase the amazing local seafood that is thriving in our backyard.”

Click here for a list of Farmers’ Market locations that will feature the fish.

Categories
American Boston Restaurants Featured Recipes

Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives

Here is another dish from Falmouth’s Sea Crest Beach Hotel Executive Chef Daniel Kenney.

If you’re in Falmouth, check out Red’s restaurant at the Sea Crest, and you may get to enjoy this dish too — Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives.

Ingredients

  • Half a pound fresh Dry/Diver Sea Scallops, Jumbo or u-10 size (average 4 scallops, two per portion)
  • 1 each fennel bulb, with anise tops attached
  • 8 each pitted Nicoise Olives
  • 3 each blood oranges fresh
  • Sea salt
  • Cracked black pepper
  • Fennel pollen
  • Clarified butter (unsalted butter that has had the milk solids removed)
  • 1/8 pound Fresh unsalted butter
  • 1/2 cup chardonnay
  • 4 sprigs fresh thyme
  • 1 shallot
  • 1 fresh laurel leaf (fresh bay leaf)

Directions

First begin by peeling and cutting the blood orange into segments or Supremes, three supreme’s for each plate, take the remaining pulp and blood orange juice and add to white wine, thyme, sliced shallot, laurel leaf and cracked pepper, then reduce all of this until the sauce pan is almost dry, the liquid should be 80% reduced, then strain off the juice and then whisk in the fresh butter, add sea salt and reserve this sauce for plating, keep somewhere warm.

For the fennel, chop the bulb of the fennel into small pieces, cover with water, sea salt, cracked pepper and a pad of butter, simmer for about 20 minutes, or until the fennel bulb is comp[lately soft, strain off the liquid and place in a blender, puree smooth, add another touch of fresh butter and seasoning if needed, reserve for plating, keep warm.

Next, take the scallops and pat them dry with a clean towel, place a heavy sauté pan on high heat, when the pan is hot add the clarified butter, just enough the coat the bottom of the pan.

Season the scallops with fresh cracked pepper, sea salt and fennel pollen, and place into the hot skillet, this is the most important part of this simple appetizer, you are looking to caramelize the natural sugars in the scallops, a dark brown color, on all sides of the scallop evenly, do not over cook the scallops, roughly 1 to two minutes depending on your range, then take out of the pan and let rest on a clean napkin.

Begin plating by taking a spoon full of the fennel puree and place on plate, then put your scallops on top, take the green anise top of the fennel bulb and garnish on top of the scallops, place the blood orange segments and olives naturally on the plate, spoon the blood orange sauce over the scallops and finally dust a small amount of the fennel pollen over the scallops, serve with a buttery Chardonnay, enjoy.

Yields two appetizer portions.

Categories
Boston Restaurants Featured Recipes Soup

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Blast’s editor fell in love with Falmouth’s Sea Crest Beach Hotel last fall with its breathtaking ocean views and authentically-done renovation/restoration job.

Another thing you may enjoy about Seacrest is the dining — and the drinking! Or how about a little bit of both?

Here is a recipe for Wellfleet Oyster and Spring Gazpacho “Shooters” from Red’s restaurant at the hotel.

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Ingredients

  • 1 dozen fresh shucked Wellfleet oysters
  • 1/4 bottle Grey Goose Vodka
  • 3 vine ripe tomatoes
  • 1 seedless cucumber
  • 1/4 red onion
  • ½ red bell pepper
  • 1/2 small jalapeño
  • 4 sprigs cilantro
  • 2 limes
  • Aged sherry vinegar (to taste)
  • Sea salt
  • Fresh cracked pepper
  • Old bay seasoning
  • Celery sprouts

Directions

  • Begin by shucking the oysters.
  • Place oyster meat and oyster liquor in a small container, reserve.
  • In a blender, add all the vegetables and juice of the limes, and puree until smooth.
  • Check the seasoning adding salt and pepper, then add the cilantro leaves and vodka.
  • Continue to puree until smooth.
  • Take your shot glasses and lightly rub a lime on the rim of the shot glass.
  • Dip the rim in the old bay seasoning.
  • Drop one oyster in each glass and pour the gazpacho over the oyster.
  • Garnish the top with a couple sprigs of celery sprouts. Enjoy.
Categories
Appetizers Boston Restaurants Featured Recipes Soup

Smoked Cod and Lobster Chowder

For the sixth consecutive year, Chef Paul O’Connell of Chez Henri in Cambridge, will be headed to the Super Bowl to participate in a culinary competition. He and Patriots legend Gino Cappalletti will be part of an event called The Taste of the NFL, which will be held February 6 just outside of  Cowboys Stadium during halftime.

The competition pits chefs and football players from NFL cities against each other in a dual for sponsor donations to food pantries across the U.S.

Here is the recipe O’Connell and Cappalletti will be going to battle with:

Smoked Cod and Lobster Chowder

Ingredients

  • 3 lbs. smoked cod (available at Whole Foods)
  • 1 lb. cooked lobster meat
  • 1 lb. unsalted butter
  • 2 cups. onion, minced
  • 2 cups  leek, 1/4″ diced
  • 2 ea. bay leaf
  • 2 tsp. fresh thyme
  • 6 cups Yukon Gold potatoes, peeled and 1/2″ diced
  • 1 cup dry white wine
  • 5 cups fish fume’ (or, substitute bottled clam juice)
  • 5 cups heavy cream
  • Salt and pepper, to taste
  • Curly parsley, stemmed and chopped

Cooking Instructions

  1. Soak the smoked cod in a bowl of cold water for one hour.
  2. Cut cod and lobster meat into 1/2-inch pieces.
  3. Melt butter in a saucepan over medium heat.
  4. Add onions, leeks, herbs and potatoes. Cook until onions are soft,
    stirring often so mixture does not brown.
  5. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
  6. Add the fish fume/clam juice, then the smoked cod, and simmer until the cod is fork-tender.
  7. Add the lobster pieces at the very end, and season the chowder with salt and pepper.
  8. Ladle into 8 pre-warmed bowls and garnish with parsley if desired.
Categories
Appetizers French Seafood

Mussels Bouillabaisse

Mussels Bouillabaisse from Raymond Ost, chef and owner of Sandrine’s Bistro in Harvard Square in Cambridge.

Ingredients:

  • 3 P.E.I. Mussels
  • 1/2 Pound Butter
  • 6 Large Tomatoes (Quartered)
  • 2 Green Peppers, julienne
  • 2 Red Peppers, julienne
  • 2 Fennel Bulbs, julienne
  • 2 Spanish Onions, julienne
  • 4 Cloves garlic, crushed
  • 4 Cup Dry White Wine
  • 2 Cup Tomato Paste
  • 1 Gallon Fish Stock or Clam Juice
  • 1 Pinch Saffron

Cooking instructions:

  1. Sauté the tomatoes, peppers, fennel and onions in the butter until tender.
  2. Add the garlic, tomato paste and white wine and cook for 10 minutes.
  3. Add the fish stock or clam juice and simmer for 1 hour.
  4. Add the mussels and saffron and simmer just until the mussels open, then add salt and pepper to taste.