Cioppino

24 clams
1 lb. Prawns
2 lbs. Crab meat
2 lbs fish fillet (your choice) cubed
1 lb shrimp
1 lb scallop
3 stocks celery
1 green pepper
1 small onion
2 cloves garlic, minced
1 tsp dill
½ tsp basil
1 small bay leaf
½ oz licorice liqueur (Zambuca)
½ cup red wine
½ if a 6 oz can tomato paste
½ cup butter
pinch oregano
Tobasco sauce
Worcestershire sauce
1 litre tomato (canned plum)

 

Dice celery, onion and sauté in butter and oil until tender. Add garlic, tomato paste and canned plum tomato. Stir and simmer. Then add all seafood into large saucepan and pour the sauce over top. Allow it to simmer over low heat until the clams open, indicating the seafood is cooked. Serve with garlic toast and red wine.

Thai Steamed Mussels

  • Prep 20 m
    Cook10 m
    Ready In 30 m

  1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Salmon Potato Cakes with Dipping Sauces

1 cup new mini potatoes, cooked (250ml)
1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)
1 egg, lightly beaten
1 clove small garlic, chopped
1 tsp grated lemon zest (5ml)
1 tsp lemon juice (5ml)
¼ tsp salt (1ml)
¼ tsp freshly ground black pepper (5ml)
1 tsp Worcestershire sauce
1 pinch of paprika
1 Tbsp chopped cilantro (15ml)
1 Tbsp chopped parsley (15ml)
½ cup cracker crumbs (125ml)
¾ cup Panko or fresh breadcrumbs (375ml)
3 Tbsp butter (30ml)
3 Tbsp canola or vegetable oil (30ml)

Chipolte Dipping Sauce

½ cup sour cream (125ml)
2 Tbsp regular or light mayonnaise (30ml)
½ tsp minced, canned chipolte (2ml)
¼ tsp adobo sauce (1ml)
1 tsp lime juice
¼ tsp freshly ground black pepper (1ml)

Dilly Dipping Sauce

½ cup sour cream (125ml)
2 Tbsp mayonnaise (30ml)
2 Tbsp dill pickle relish (30ml)
1 tsp lemon juice (5ml)
¼ tsp freshly ground pepper (1ml)

Salmon Potato Cakes

1. Remove skin from salmon. Mash potatoes and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika.

Kids’ Variation:Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside.

Adults’ Variation:Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3 – inch patties and coat with Panko or fresh breadcrumbs.Set aside.

2. Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2 – 3 minutes per side, until golden brown and heated through.

Tip: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown.

Chipolte Dipping Sauce

1. Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth.

Dilly Dipping Sauce

1. Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth.

Toasted Israeli Couscous

Ingredients
2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced

Directions
Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Shrimp and Scallop Lasagna

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

HERBED SHRIMP DIP

1/2 lb. medium   Cocktail shrimp, pre-cooked with tails removed
1/2 cup Mayonnaise
1 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
2  Scallions, coarsely chopped, plus more for garnish (optional)
1/4 cup Parsley, fresh and finely chopped

   Sea salt and freshly ground pepper

Crostini, crackers, or crudités, for serving

Roughly chop the shrimp. In a medium bowl whisk together the mayonnaise, Emerald Isle Onion Dill Horseradish Dip, and scallions. Season to taste with salt and pepper. Fold in shrimp. Refrigerate dip until chilled, at least 30 minutes (and up to 2 days). Before serving, sprinkle the dip with fresh parsley and scallions, if desired. Serve with crostini, crackers, or crudités.

Grilled Shrimp Tacos With Creamy Cilantro Sauce

2 pounds shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil

Creamy cilantro sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice

1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas

Toppings:
Lime wedges
Cilantro

In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

Serve & enjoy!

Stuffed Mushrooms

2 tbsp sour cream
1 garlic clove (chopped)
2 oz crab
2 oz shrimp
1 8oz pkg. cream cheese
1 green onion (chopped)
1/4 cup shredded Emmenthal cheese
salt & pepper

Arrange mushrooms on cookie sheet. Bake at 375○ 2-3 min. Beat cream cheese, sour cream together. Add remaining ingredients. Spoon 1 tsp. of mixture into each cap.

Bake 10-15 min.