Posts Tagged ‘shellfish’

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Shrimp & Noodle Bowl w/ Edamame, Broccoli, Chaoyte & Cilantro

July 8, 2010

Here’s a quick and easy dish I love slapping together! This sort of thing really suits me because — even though I feel fantastic and content rocking a vegetarian diet — I REALLY miss and REALLY crave seafood. I don’t miss beef. Pork is an afterthought. I was always a runny yolk kinda guy but when I think of what they said in Culinary School — “100% of the fat in an egg is IN THE YOLK!”  — I kinda mope and put it out of my mind. Sometimes, I crave chicken but it’s not like I dream about it or anything, (and I certainly don’t crave insane levels of growth hormones. All the chicken I prepare for my work as a Chef is Free Range. And I know which farms they come from).

But seafood. :p I’m afraid we’re inseparable! So, my personal diet may be shifting to the Pescetarian angle.

Here’s a recipe for two!

Ingredients

24 Shrimp (pre-shelled & de-veined if you prefer but they’re easy to clean yourself)
1 cup edamame beans
1-2 Chayote Squash (I just half and large dice ’em)
1 cup broccoli florets
Handful rough chopped Cilantro
1 cup Shrimp or Seafood Stock
2 packages Instant Ramen Noodles (YES! Chefs have a torrential affair with Ramen noodles! That’s what I used for this picture/recipe but you can use WHATEVER noodle you want; udon, angel hair, penne, vermicelli~ Up to you!)
Sea Salt & Freshly Ground Black (or mixed) Pepper (or Grains of Paradise) to taste.

First, bring half a cup of stock, chayote and edamame up to a simmer. It only takes about 10 minutes to get them good to go. I don’t prefer my squash soggy-slop, I like a bit of texture, so 10 minutes should be plenty. And the edamame doesn’t need anything, really. You can eat them raw (same with the chayote) but let’s go ahead and heat things through for this dish.
About 7-8 minutes in, add broccoli and cover so that our broccoli won’t overcook or get soggy. With such a short cooking time, it will stay bright green and maintain a bit of a crunch.
While that’s working, we can rock out with our shrimp! 🙂
Toss fabricated shrimp in extra virgin olive oil (or sesame oil), sea salt and freshly ground black pepper, ground mixed pepper or grains of paradise.
Saute shrimp over med-low heat until pink on both sides, about 2-3 mins per. When shrimp is pink, it’s done! Careful not to overcook or your shrimp becomes eraser-tough! ~What I like to do is cover them as soon as they hit the skillet. Let that gentle condensation action I always talk about around here happen. When you uncover, you’ll see lots of the shrimp’s natural juices forming a broth.
When done, remove shrimp and cover with foil to keep warm.
Add other 1/2 cup of stock to skillet and soften ramen noodles in the shrimp/stock broth till done, about 3 minutes. Personally, I prefer ramen noodles al dente, where they still have that funky curl.
When done, toss noodles, chayote, edamame, all broths and shrimp in huge vessel and divide between two bowls. Top with chopped cilantro and bon apetit!

Oh, and ignore that piece of shell in the picture above. >.> No idea how that got there! I think it walked over and snuck in. . . must have missed its shrimpie buddies!

Also, check out Lauren E. Clark on Chayote lol! So funny! 😀

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Seafood Stew & Midwest Couture Blog

June 9, 2010

A bit ago, the glorious Trasi Kromer of Midwest Couture Blog turned me onto a photo-contest that I ultimately missed the date on (oops!) but she was wonderful enough to blog about the event and post my recipe! She’s honey-sweet, gorgeous & insightful so I hope you pay her blog a visit!

Here are the goods:

Seafood Stew Recipe:

Ingredients:

1 lb. Littleneck Clams
1 lb. Chilean Mussels
2 3-4 oz. filets Orange Roughy
2 3-4 oz. filets Halibut
4-6 fresh, cleaned whole squid, bodies sliced in rounds, with tentacles (for garnish)
1/2 cup celery, diced
1/2 cup red onion, diced
1/2 cup fennel, diced
1/2 cup diced tomato
2-3 tbsp. minced garlic
2-3 good pinches of cumin
1-2 bay leaves
1 tsp. fresh thyme
1/3 cup good extra virgin olive oil
1 cup seafood stock
Pinch good saffron (if unavailable, use Mexican Azafran)
4 oz cup organic tomato sauce
Sea Salt to taste
Grains of Paradise to taste (if unavailable, Freshly Ground Black Pepper will suffice)
Sprinkle of Herbes de Provence (Optional)

Preparation:

Heat olive oil in pot or large sauce pan over low heat. (On the side, have a skillet heating slowly. Keep on low till 5 minutes before the Halibut step).
Add diced onion, celery, fennel, tomatoes (and any stray tomato juice from dicing), garlic and cover immediately.
Uncover after 3-4 minutes. When you see condensation droplets, that’s the sweat you want. Add salt to allow vegetables to release moisture, as well as Grains of Paradise (or pepper if unavailable), cumin, saffron (or azafran if unavailable), thyme and bay leaves. This delicate process we’re orchestrating is like a seasoning infusion.
Cover to allow steam and precipitation to create a broth. Keep heat low and allow this process to work for an additional 5-6 minutes.
Uncover and stir to assure there is no to minimal browning. Then, recover for an additional 2 minutes to ensure a good sweat has been had.
Uncover and Incorporate seafood stock & tomato sauce. Cover and let simmer for 10 minutes.
Uncover and strain liquid. Discard or reserve solids for whatever you want to use them for. Up to you. For this particular recipe, we are creating a broth sans solids other than the seafood.
Return liquid to sauce pan or pot. Add Orange Roughy and poach 6-8 minutes covered.
Uncover and add squid. Poach an additional 2-4 minutes for a total of 2-4 minutes for the squid, 10-12 minutes for the fish.
When done, remove fish and squid and cover with aluminum foil to stay warm. Add mussels and clams and cover. Do not disturb for about 8-10 minutes.

*WHILE THIS IS WORKING, TIME TO SEAR OUR HALIBUT*

Bring additional (hopefully) cast iron skillet up to med-high heat. You know it’s hot enough when you sprinkle water at it and the water beads off very fast and vanishes. This is essential because, if your skillet is not hot enough, your fish will stick. Must allow the protein to hit a hot surface and sear. No fat is necessary in the skillet when you sear. (No oil, butter, lard, etc). (Optionally, you can saute the Halibut in a fat for 3-5 minutes on each side if you are more comfortable with said cooking method).

When skillet is hot enough, season Halibut with sea salt, Grains of Paradise (or pepper) and Herbes de Provence, (optional. There’s lavender in HdP which some people may find assertive). Sear each side 3-5 minutes. When done, set aside under aluminum foil to keep warm.

*BACK TO OUR SHELLFISH*

When you uncover, all mussels and clams should be open. Discard any unopened ones as those have gone bad and may get you plague-sick.

Time to plate! Ladel broth and shellfish in bowl. Wedge Orange Roughy in as best you can. Sprinkle squid. Wedge tentacles around, attractively. Top w/ seared Halibut and serve with crusty bread, (warm or toasty tortillas work, too!) & lemon wedges. Garnish with parsley.

Serves 1-2. Increase ingredients according to how many you’ll be serving. Feel free to swap in various fishes and shellfishes to suit your tastes. This is a homely recipe where components are at your discretion. Technique and timing should be the focus in practicing this recipe.

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