Dijon-Crusted Salmon

My neighbor goes salmon fishing each year, and he was kind enough to share some salmon with us. Some people are iffy with salmon because it has a stronger flavor than other fish. I like most fish, but salmon is one of my favorites. I decided to coat the salmon in a garlicky dijon mustard glaze then top with a garlic-herb panko bread crumb topping. I then baked it for about 12 minutes until it was cooked throughout and the topping was crispy. The bold flavor complemented the dense and delicious salmon.








Dijon-Crusted Salmon

4 salmon filets
1/4 cup dijon mustard
3 cloves garlic (chopped finely)
1/2 panko bread crumbs
2 tablespoons butter (melted)
1 tablespoon parmesan cheese
1/4 teaspoon rosemary
1/4 tablespoon thyme
salt and pepper

Preheat oven to 400 degrees.
Place salmon skin side down on a lightly greased baking pan.
In a small bowl, mix together dijon mustard and half of the garlic.
Brush the mustard mixture on top of salmon.
In another bowl, mix together the remaining garlic, panko bread crumbs, butter, parmesan cheese, herbs, salt, and pepper.
Press mixture on top of each piece of salmon.
Bake for 12 minutes until topping is crispy.

Cajun Shrimp & Grits with Andouille Sausage

I have seen many recipes for shrimp & grits, but I never tried them. I know grits are a staple in the South, but here in the North, they are not very popular. When I came across a recipe for an easy shrimp and grits recipe in EveryDay with Rachael Ray magazine, I knew it was time to give them a try. I decided to expand on the recipe and add andouille sausage and cajun seasoning to kick it up a bit. We used a lager in the broth from one of our favorite local breweries, Nimble Hill Brewing Company. The results were amazing. I don't know why I waited so long to try shrimp & grits. They were cheesy and creamy and paired perfectly with the spicy broth, shrimp, and andouille. If you're looking for an easy Southern dinner, give this recipe a whirl. You won't be disappointed.

Cajun Shrimp & Grits with Andouille Sausage
Source: adapted from EveryDay with Rachael Ray, January-February 2014

For the grits:
1 cup instant grits
4 cups water
1/2 cup corn
1 cup shredded sharp cheddar cheese
1 to 2 tablespoons butter
salt to taste

Cook grits according to package directions. 
When finished cooking, stir in corn, cheese, butter, and salt.

For the shrimp and andouille:
1 pound shrimp (peeled and deveined)
1 pound andouille sausage
1 to 2 teaspoons cajun seasoning (more or less to taste)
1/3 cup beer (We used Nimble Hill Flinke Hugel, a lager.)
3 tablespoons butter
salt and pepper to taste

Meanwhile in a skillet on high heat, simmer beer and butter for 1 to 2 minutes.
Add cajun seasoning, shrimp, and andouille and simmer for about 2 to 4 minutes until shrimp and andouille are cooked through. Add salt and pepper to taste.
Serve mixture over grits.

Lobster

I know I've been MIA for a week or so. I'm a student again and I've been busy learning about pastries and pies. I'm so excited to be in the first class at the new culinary school in my area. I really hope this makes all my dreams come true!

Now onto the post. I'm here to talk about lobster. Super sweet lobster drizzled with melted butter. It took me and my husband almost 9 years to make lobster at home by ourselves. His mom makes lobster for every Christmas Eve dinner. It's never consistent. Sometimes it's good, sometimes it's undercooked, sometimes it's overcooked. I figured it was one of those difficult dishes to make, so I never tried to make it by myself. Boy am I sorry. These guys came out perfectly. Plus they were so easy! Warning: These are live creatures. I screamed like crazy trying to put them in the pot, so my husband had to do it. Also, you will get messy, but that's the fun in it.

Boiled Lobster

Ingredients:

2 (1 pound) lobsters

1 cup white wine

2 - 3 cups water

1 clove of garlic, minced

1 stick butter

dash of hot sauce

Directions:

Bring water, wine, and garlic to a boil.

Remove rubber bands from the lobsters' claws.

Drop into boiling hot water and cover with a lid.

Boil for 13 - 15 minutes until lobsters are bright red.

Melt butter and add a dash of hot sauce to butter.

Eat like Kings!   

Tequila-Lime Shrimp Tacos with Chipotle Cream

Just like I have a passion for baking, Randy has a passion for grilling. He's always on the hunt for a new marinade or sauce to try when he's grilling. He's even tackling two different kinds of BBQ sauce this summer. The idea for this shrimp came from a Weber's grilling book. The shrimp were excellent and tasted like a margarita. We finished off the tacos with some grilled veggies and chipotle cream that added a nice punch of heat. This is definitely a keeper.

Tequila-Lime Shrimp 
adapted from Weber's Way to Grill

Ingredients:
1 pound shrimp, deveined and cleaned
1/2 cup tequila
3 tablespoons triple sec
2 tablespoons fresh lime juice
2 tablespoons brown sugar
2 teaspoons cumin
1 tablespoon chopped jalapeno slices

Directions:
Whisk all ingredients except shrimp and jalapenos together until sugar is dissolved. Add jalapenos and shrimp. Marinate in the refrigerator for 20 minutes. Grill on high heat for about 4 minutes or so, until shrimp is pink and cooked through.

Chipotle Cream
1 cup sour cream
1 and 1/2 - 2 teaspoons chipotles in adobe sauce
1/2 teaspoon fresh lime juice
pinch of salt

Whisk all ingredients together and refrigerate for at least 15 minutes.

Cajun Fried Shrimp

I picked up panko bread crumbs at the grocery store to give them a second chance. I've used them before and I wasn't a fan. I'm still on the fence about them. I think they work really well for some dishes, such as veggies and shrimp, and not so much for others. I think I'll stick to my regular bread crumbs for dishes such as pork, chicken, and fish. That aside, the panko bread crumbs make these shrimp really, really crispy. I loved the crunch and the spice of the cajun. They were fabulous. I could have just eaten these and nothing else for dinner. If you like crunchy, spicy shrimp, give these a try.

Cajun Fried Shrimp
Ingredients:
about 40 small-medium shrimp
1 cup panko bread crumbs
1/2 cup garlic bread crumbs
4 tablespoons flour
2 eggs
2 teaspoons cajun seasoning
2 - 4 tablespoons canola oil
salt & pepper, to taste

Directions:
Clean and devein shrimp. Place flour, salt, pepper, and 1 teaspoon cajun seasoning in a ziploc bag and add shrimp. Shake to coat shrimp.

Beat eggs in a bowl. Mix together 1 teaspoon cajun seasoning and panko and garlic bread crumbs and spread on a plate. Dip shrimp in egg then bread crumb mixture. Repeat with remaining shrimp.

Heat canola oil over high heat in a skillet. Fry shrimp a few at a time until golden brown and no longer pink. Drain excess grease on paper towels.

Crab Cakes

We had to postpone our Valentine's Day dinner because we had to attend a 40th birthday bash last weekend, plus I had a lot of work to catch up on. When I asked Randy what he wanted for Valentine's Day dinner, he answered crab cakes. I made these last year for V-Day, back before I was blogging, and I wanted to make something different.

I tried to persuade Randy to change his mind, but he wasn't budging. I gave in and was really happy that I did, because these turned out to be the best crab cakes I have ever made. They were nicely seared on the outside and tender on the inside. The red pepper added a nice crunch. I like to taste the crab in them, so I didn't break up the crab too much, leaving nice big hunks of crab throughout. I served these with steamed clams, white rice, and a salad.

Crab Cakes
Ingredients:
1 pound crab meat
1/4 cup red bell pepper, finely chopped
10 whole wheat Ritz crackers, finely crushed
4 tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon minced garlic
1/2 teaspoon Old Bay seasoning
(plus more to sprinkle on formed crab cakes)
1/4 teaspoon ground black pepper
1/2 cup bread crumbs
2 - 4 tablespoons butter (Do not use oil.)

Directions:
Crush crackers in a baggie and set aside. Mix together red bell pepper, mayonnaise, mustard, garlic, Old Bay seasoning, and pepper. Add crackers and fold in crab carefully as not to break up the crab too much.

Form into patties. (I got seven.) Dip each side lightly in bread crumbs and sprinkle each side with Old Bay seasoning. Place in refrigerator for about one hour.

Remove from refrigerator and melt 2 - 3 tablespoons of butter in a large skillet over medium heat. Sear for about 4 minutes on each side. Use care when flipping. Keep warm in a 200-degree oven if necessary. 

Steamed Clams

We usually eat a lot of clams in the summer. It's a messy food to eat outside while enjoying a cold beer. We like to pull the clams from the shell and toss them in butter spiked with hot sauce. This is an easy side dish to whip up. It goes with just about anything from burgers to steaks to fish to shrimp. I made these as part of our late Valentine's Day dinner with a caesar salad, white rice, and crab cakes. If there are any leftovers, we use them in clam chowder or a clam sauce.

Steamed Clams
Ingredients:
50 clams
1/2 cup water
1 tablespoon minced garlic
1 cup white wine or beer (I use whatever I have.)
1/2 lemon

Directions:
Rinse clams in cold water to remove any sand.
Place in the bottom of a large stock pot.
Add water, wine (or beer), and garlic.
Squeeze the lemon on top.
Cover and bring to a boil over high heat.
Steam for 10 minutes or until clams have opened.*
Serve with butter spiked with hot sauce.
*Discard any clams that did not open.

Shrimp Scampi

Shrimp scampi is one of my favorite meals. It's really easy to make, yet the majority of restaurants we go to always seem to mess it up. It's either flavorless, too lemony, too garlicky, or my pet peeve: They burn the garlic. If I want delicious scampi, I have to make it myself. I make this dish two different ways. Sometimes I throw everything together in a pan over medium heat on the stovetop and saute it and sometimes (when I'm feeling lazy) I throw it in a casserole dish and pop it in the oven. Whatever method is used always yields great results: Perfectly cooked shrimp in a light lemon-butter-garlic sauce. 

Shrimp Scampi

Ingredients:

1/2 - 3/4 pound shrimp

Juice of 1/2 lemon
1/2 cup chicken stock or white wine
2 - 3 tablespoons minced garlic
1/8 - 1/4 cup canola (or olive) oil
4 - 6 tablespoons butter
Salt, pepper, red pepper flakes, parsley (to taste)
1 tablespoon bread crumbs (optional)
 
Directions:
Preheat oven to 350 degrees.
Clean shrimp and leave tails on.
Add all ingredients to a casserole dish.
Sprinkle bread crumbs on top.
Bake 20 minutes, until shrimp are no longer pink.
Serve over angel hair pasta with crusty bread to soak up the juice.

Shrimp Stuffed Zucchini Boats

My mother-in-law made this recipe for us last week and I've been dreaming about it ever since. This was one of the best dishes I've tasted in a long time. The zucchini was cooked perfectly and was filled with a mix of vegetables and shrimp that were sautéed in butter. A creamy mornay sauce finished the "boats." I was so happy that my attempt yielded such perfect results. These were heavenly.

Shrimp Stuffed Zucchini Boats

Adapted from The Grand Diplome

Ingredients:

3 medium zucchini

1/2 pound cooked shrimp, tails removed

1/2 green bell pepper

2 tablespoons butter

1 tablespoon parmesan cheese

1 teaspoon paprika

salt & pepper, to taste

Mornay Sauce:

2 tablespoons butter

2 tablespoons flour

1 and 1/4 cups milk (I used skim.)

1/4 cup parmesan cheese

1/4 shredded cheese (I used leftover queso fresco.)

1 teaspoon dijon mustard

Instructions:

Preheat oven to 425 degrees.

Prepare Zucchini: Boil zucchini for 5 minutes in salted water. Drain and blanch in cold water for 2 minutes. Cut zucchinis in half lengthwise and scoop out flesh. Chop flesh and set aside. Arrange zucchini "boats" in baking dish sprayed with nonstick cooking spray.

Prepare Filling: Chop pepper and shrimp. Melt butter in a saucepan over high heat. Sauté pepper for 2 - 3 minutes. Add chopped zucchini, shrimp, paprika, salt, and pepper. Cook an additional 2 - 3 minutes. Spoon mixture into zucchini boats.

Prepare Mornay Sauce: Melt butter in a saucepan over high heat. Stir in flour. Remove from heat when foamy and stir in milk. Bring to a boil and keep stirring mixture for about 2 minutes until thick. Remove from heat and stir in cheeses and dijon mustard. Spoon sauce over filled zucchini halves and sprinkle with remaining 1 tablespoon parmesan cheese. Bake for 10 - 12 minutes.

Three Cheese Buffalo Shrimp Pizza

We had decided to make pizzas on New Year's Day for a late dinner, since we had a big pork dinner at my mom's in the afternoon. We were going to make just cheese pizzas. But then we wanted some kind of toppings that didn't involve a trip to the grocery store. I had some leftover buffalo sauce and bleu cheese crumbles from making crack dip for New Year's Eve, plus a bag of cooked shrimp in the freezer. This pizza was so tasty and easy to make. I got the idea to mix the pizza sauce with the buffalo sauce from our favorite pizza place.

Three Cheese Buffalo Shrimp Pizza

Ingredients:

Favorite crust recipe (I used pre-made.)

1 pound cooked shrimp, deveined and tails removed 

1/2 cup pizza sauce

1/2 cup plus 1 tablespoon buffalo sauce

1/2 - 1 cup shredded sharp cheddar cheese

1/2 - 1 cup shredded mozzarella cheese

1/4 cup bleu cheese crumbles

Directions:

Roll out crust onto greased cookie sheet.

Preheat oven to 400 degrees as indicated by crust instructions.

Toss shrimp with 1 tablespoon buffalo sauce.

Mix together pizza sauce and buffalo sauce.

Top crust with sauce mixture.

Top sauce with shrimp and bleu cheese crumbles.

Cover with cheddar and mozzarella cheese.

Bake 12 - 15 minutes per crust directions.

One Pot Clam Bake a.k.a. Best Dinner Ever!

This was the best dinner I ever made. Seriously, it was that good. My mother-in-law first made a variation of this dish a few years back and I filed it in my mind under "dinners to try" and then forgot all about it. My wonderful husband reminded me about it when we found some Spanish chorizo at the grocery store. (Why is chorizo so hard to find in the Northeast?) This is super easy and versatile. I don't really measure anything when I cook, so this recipe is mostly by eye. You can add whatever you want. We kept it simple with clams and shrimp (without the shells, deveined, and cleaned). You can add kielbasa, sausage, mussels, scallops, lobster tails, crawfish, crab legs. Just be sure to add the ingredients that take longest to cook first and the ones take the least amount of time last. Get your bib on, cause this is very messy to eat! This is a perfect summer dinner, so hurry up and try this before the summer is over. Don't forget to pair this with an ice cold bottle of beer (we had Mexican beer to go with the chorizo) and crusty bread to soak up the broth. Enjoy!

Ingredients:

1 pound of shrimp (with or without the shells)

50 clams

1 pound Spanish style chorizo, sliced into chunks

3 ears of corn, broken in half

1 - 2 pounds of red skinned potatoes (10 - 12)

1/4 - 1/2 bottle white wine (I used a Chardonnay that had hints of citrus)

1 and 1/2 - 2 cans chicken broth

3 - 4 tablespoons minced garlic

canola or olive oil (I used canola)

red pepper flakes, salt, pepper, Old Bay seasoning

lemon wedges

melted butter

Directions:

Saute garlic, red pepper flakes, and oil in stock pot over high heat.

Add salt, pepper, and wine.

Reduce wine.

Add chicken broth, potatoes, and chorizo.

Cook about 10 - 15 minutes.

Add corn, clams, and Old Bay seasoning.

Cook 10 - 15 more minutes or until most of the clams open up.

Add shrimp and cook an additional 5 minutes. (depending on the type of shrimp used)

Serve with crusty bread, melted butter, and lemon wedges.

Baked Tilapia

Tilapia is an easy fish, you can bake it, grill it, broil it, or cook it in foil packs. You can bread it, encrust it, fry it, cover it in sauce or salsa, etc. There are so many different ways to make it. My favorite is baked. I know from the title of this dish, it doesn't sound too interesting, but I promise it's delicious. Plus it's easy, quick, and semi-healthy (well minus the butter). I don't measure anything for this dish, it's all by eye, so I guesstimated the measurements for you.

Ingredients

4 - 6 pieces Tilapia

1/4 - 1/2 cup bread crumbs

1/8 - 1/4 Parmesan cheese

Juice of 1/2 lemon

3 - 4 tablespoons butter

1/2 - 1 tablespoon minced garlic

salt, pepper, Old Bay seasoning to taste

Directions

Preheat oven to 450 degrees.

Spray baking dish with cooking spray.

Place tilapia in single layer in dish.

Sprinkle with salt, pepper, Old Bay seasoning.

Put butter, lemon juice, and garlic in small saucepan and heat until butter is melted.

Pour mixture over tilapia.

Sprinkle Parmesan cheese and bread crumbs on top.

Cover with foil and bake 8 - 10 minutes.

Remove foil and bake an additional 5 minutes.