Seafood & Fish – Page 3 – Rants Raves and Recipes

March 6, 2016June 17, 2016

White Clam Sauce & Linguine

White clam sauce is a fairly easy to prepare sauce, that does not really take a long time. This recipe will serve 4 persons with a pound of pasta. Of course the choice of which style pasta you use is up to you but linguine does go great with it .

Ingredients for White Clam Sauce

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finely diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Directions for White Clam Sauce

Place the Olive oil in a large sauté pan and bring up to medium heat. Add the onion and garlic and cook until translucent.

Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.

Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.

While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.

When the sauce is reduced lower heat to a simmer and add the chicken broth.

Once the pasta is done, strain.

Now add the butter and parsley to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.

Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.

I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta Insert
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

I’m more a red gravy girl, skip the fishy stuff and bring on the meatballs and I’ll be saying “sono buoni” all night!!!

Yum

White Clam Sauce & Linguine

Ingredients

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finley diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Instructions

Place the Olive oil in a large saute pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
When the sauce is reduced lower heat to a simmer and add the chicken broth.
Once the pasta is done, strain.
Now add the butter and parlsey to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

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January 24, 2016June 17, 2016

Shrimp Scampi and Linguine

Shrimp Scampi and Linguine

Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not. When buying shrimp always go by the count. These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound. My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.

21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.

How you cook the shrimp is up to you. Shell on, tail on, shell off shell and tail off, it’s all how you like it. I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.

Ingredients for Shrimp Scampi and Linguine

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.

6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs’s bread crumbs and Parmesan cheese combined
chopped parsley

Directions for Shrimp Scampi and Linguine

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.

In a large pot begin to cook the pasta.

Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.

If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.

When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.

Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.

Serve with extra sauce and grated Parmesan on the side.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs???????????? Another dinner I cannot partake of, so NO TASTEY NO RATEY!

Yum

Shrimp Scampi and Linguine

Ingredients

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs's bread crumbs and Parmesan cheese combined
chopped parsley

Instructions

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
In a large pot begin to cook the pasta.
Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
Serve with extra sauce and grated Parmesan on the side.

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November 1, 2015

Pan Seared Scallops

100_3800 — Pan Seared Scallops with Rice

Pan Seared Scallops

Pan seared scallops with a buerre blanc sauce is one of my favorite dishes. You do need a very well ventilated kitchen to pull this one off. Searing the scallops in a cast iron pan that is hot created a lot of smoke and fumes and if you don’t get the smoke out right away the odor of the scallops can linger for days. They smell great when you serve them but not so much the next morning. An alternative is to cook on a flat iron on the BBQ outside.

The second tip to this recipe is what your mother always told you “don’t play with your food”. Place them in the pan and leave them to sear and caramelize before turning. With a hot pan the cooking only takes a few minutes, so have everything else you are going to serve ready before you begin the scallops.

You cook them plain or lightly marinated it’s up to you.

Ingredients for Pan Seared Scallops

For the Marinade:

½ cup Olive oil
1 Tbs garlic salt
2 tsp ground pepper
8-10 Sea Scallops per person

Directions for Pan Seared Scallops

Marinate for no more than two hours in a little olive oil with garlic salt and pepper.

Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.

Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.

Once completely cooked to your preference serve.

Goes great with a Buerre Blanc with chives and a side of flavored rice.

Here are a few items to help make this recipe:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade

This one Scottish Lass that doesn’t do flips for fish. I would have been happy with a hamburger but everyone else seemed to enjoy so reluctantly I’ll give 5 paws.

Yum

Pan Seared Scallops

Ingredients

½ cup Olive oil
1 Tbs garlic salt
2 tsp ground pepper
8-10 Sea Scallops per person

Instructions

Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
Once completely cooked to your preference serve.
Goes great with a Buerre Blanc with chives and a side of flavored rice.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.