Displaying items by tag: fish and seafood

chileclambake

Serve with hot sauce and pebre (recipe below), along with a lettuce, tomato and cucumber salad with a peppery vinaigrette. Traditionally you would serve it with mmilcao, a potato pancake. This can also be cooked on the stove. After cooking, drain the juice and serve separately like a soup.

 

Servings: 8

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ready In: one hour

 

2 tablespoons olive oil

1 ½ pounds (750 grams) boneless skinless chicken thighs

1 ½ pounds (750 grams) mini Yukon Gold potatoes

1 red pepper, sliced

1 medium Spanish onion, sliced (about 3 cups)

1 banana pepper or several small jalapenos, thickly sliced

2 tablespoons garlic, chopped

1 large Savoy cabbage, leaves torn off

4 Spanish chorizo sausages, cut in thirds (about 14 ounces/400 grams)

2 pounds (1 kilogram) smoked pork spare ribs or pork chops

3 pounds (1.5 kilograms) clams

2 pounds (1 kilogram) mussels

1 cup white wine

 

Heat oil in a large grill-proof wide pot over high heat on the barbecue. Add chicken and cook for 2 minutes or until lightly brown. Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for 4 minutes or until softened. Cover tightly with cabbage leaves. Add sausage and spare ribs and cover with more cabbage leaves. Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves. Cover pot tightly with a lid.

Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.

Remove pot from barbecue and separate clams, mussels, sausage, chicken and pork on a platter. Serve cabbage as well. Everyone helps themselves.

 

CHILEAN PEBRE 

Pebre is a fresh-tasting Chilean herbal hot sauce. Heat it up with more chilies, if desired. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it is a great dip for vegetable chips.

Servings: 1 cup

Prep Time: 10 minutes

Ready In: 12 minutes

 

¼ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon lime juice

1 teaspoon chopped garlic

1 cup chopped green onions

1 cup loosely packed coriander

1 cup loosely packed Italian parsley leaves

2 tablespoons seeded and chopped jalapeno pepper

Salt to taste

 

Place all ingredients in a food processor or mini chop and process until combined but still has a bit of texture. Season with salt to taste.

13.07.2011
Published in Recipes

classicpoachedsalmon

One of the classic ways to poach salmon, this is very herbal and refreshing. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.

 

Servings: 4

 

Prep Time: 10 minutes

Cooking Time: 5 minutes

Ready In: 3 hours

 

3 cups water

1 cup white wine

2 tablespoons chives, chopped

1 tablespoon thyme, chopped

1 tablespoon parsley, chopped

1 tablespoon chervil, chopped

1 tablespoon tarragon, chopped

4 8-ounce (250-gram) salmon fillets

 

Combine water, wine and herbs in a skillet over high heat and bring to boil. Reduce heat to medium-low and simmer for 5 minutes or until flavourful.

Bring to boil again, add salmon, skin-side down, reduce heat to medium low and spoon a few ladlefuls of liquid over top of salmon, cover skillet and poach for 5 minutes.

Remove skillet from heat, uncover and let salmon cool completely in liquid. Remove skin before serving.

06.07.2011
Published in Recipes

spicysalmon

This Asian-style preparation is perfect with rice and stir-fried baby bok choy. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.

 

Servings: 4

 

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ready In: 3 hours

 

4 cups water

2 tablespoons Asian chili sauce

1 lemon, sliced in 6 pieces

1 cup onion, sliced

2 tablespoons sugar

3 tablespoons fish sauce

4 8-ounce (250-gram) salmon fillets

 

Combine water, Asian chili sauce, lemon slices, onions, sugar and fish sauce in a skillet over high heat. Bring to boil, reduce heat to medium-low and simmer for 5 minutes or until poaching liquid is flavourful. Bring to boil and add salmon, skin-side down.

Reduce heat to low, spoon a few ladlefuls of liquid over the top of the salmon, cover skillet and poach for 5 minutes.

Remove from heat, uncover and let salmon cool completely in liquid. Remove skin before serving.

06.07.2011
Published in Recipes

sweetsoursalmon

This is one of my favourite way to do salmon – the tanginess gives the fish a nice kick. Serve with Pickled Onions and Spinach Mayonnaise, which is a great enhancement to all poached fish.

 

 

Servings: 4

Prep Time: 5 minutes

Cooking Time: 25 minutes

Ready In: 3 hours

 

Sweet and Sour Poached Salmon:

4 8-ounce (250-gram) salmon fillets

1 teaspoon hot smoked paprika

Salt and freshly ground pepper

Poaching Liquid:

½ cup white wine vinegar

2 tablespoons sugar

4 cups water

1 tablespoon garlic, sliced

4 small dried chilies

1 teaspoon peppercorns

1 teaspoon coriander seeds

 

Season salmon with paprika, salt and pepper. Set aside.

Combine vinegar, sugar, water, garlic, chilies, peppercorns and coriander seeds in a pot over high heat. Bring to boil, reduce heat to medium-low and simmer for 15 minutes or until poaching liquid is flavourful and slightly reduced.

Strain poaching liquid into a high-sided skillet just large enough to hold salmon in a single layer and bring to boil over medium heat. Immerse salmon in liquid, skin-side down, reduce heat to low, spoon a few ladlefuls of liquid over the top of the salmon, cover skillet and poach for 5 minutes. Remove from heat, uncover and let salmon cool completely in liquid. Remove skin before serving.

06.07.2011
Published in Recipes

 mexicanshrimp

This recipe for shrimp with garlic sauce and guajillo peppers is from Toronto chef Jose Hadad. At his restaurant, Frida, he serves it as a main course with rice, but it could also work as an appetizer.

 

Servings: 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ready In: 25 minutes

 

Shrimps and sauce

2 tablespoons olive oil

1 cup onion, finely chopped

4 cloves garlic, thinly sliced

24 large shrimp, peeled and deveined

3 guajillo peppers, toasted* and thinly sliced

1/3 cup butter, cut into pieces

2 tablespoons lime juice

Salt and freshly ground pepper

Garnish

2 tablespoons finely chopped chives

4 lemon wedges

 

Heat olive oil in a large sauté pan over medium heat. Add onions and sauté for 1 minute or until beginning to soften. Add garlic and cook 1 minute longer. Add shrimp and two-thirds of sliced peppers and cook for 4 to 5 minutes or until shrimp are almost fully cooked and vegetables are soft but not browned. Reduce heat if browning too quickly. Add butter and stir until almost melted. Add lime juice and season with salt and pepper to taste.

Place shrimp on a serving dish and pour sauce over. Garnish with chives, remaining peppers and lemon wedges.

To toast guajillo peppers, place in a dry pan over high heat and toast for 10 seconds on each side, or until warmed and softened.

04.05.2011
Published in Recipes

poachedsalmon

Knowing how prepare a simple poached salmon is an indispensable technique for every cook to learn. This recipe can be served either hot or cold. To serve hot, reduce the poaching liquid.

 

 

Servings: 4

Ready In: 2 hours, including cooling time

 

1 cup white wine

1 cup homemade or low-sodium fish or chicken stock

1 bay leaf

½ teaspoon dried thyme

1 teaspoon peppercorns

Four 6-ounce (375-gram) salmon fillets

1 teaspoon unsalted butter

2 tablespoons chopped fresh mint, coriander, parsley or dill

 

Combine white wine, stock, bay leaf, thyme and peppercorns in a high-sided skillet over high heat and bring to a boil. Plunge in salmon fillets, reduce heat to a gentle simmer, cover pan and poach for 10 minutes or until white juices just begin to rise up. Carefully remove salmon from poaching liquid and allow to cool. Strain liquid to remove and return to pot.

Reduce liquid in skillet for 6 to 8 minutes or until it coats the back of a spoon. Whisk in butter and brush over poached fillets. Sprinkle with herbs and serve with Roasted Tomato Rouille (recipe below).

 

ROASTED TOMATO ROUILLE

 

Servings: 4

Cooking Time: 25 minutes

Ready In: 35 minutes

 

½ cup cherry tomatoes, halved

½ teaspoon olive oil

Salt and freshly ground pepper

2 tablespoons low fat mayonnaise

½ teaspoon chopped garlic

1/4 teaspoon chili flakes or to taste

3 tablespoons olive oil

1 ½ teaspoons lime juice

 

Preheat oven to 350 F.

Toss cherry tomatoes with olive oil and salt and pepper. Place cut side up on a baking sheet and roast for 25 minutes or until tomatoes are shrivelled and slightly browned.

Combine mayonnaise, garlic, roasted tomatoes and chili flakes in a food processor and process. Add oil and lime juice. Process. Season with salt and pepper.

13.04.2011
Published in Recipes

tunatartare

Use the best, freshest tuna you can find. Look for a centre-cut piece as it has less sinew. This should be made an hour before serving. If you have leftovers, fry some little tuna meatballs.

 

 

Servings: 4

Active Time: 15 minutes

Total Time: 15 minutes

 

Tune Tartare

8 ounces (250 grams) sushi-grade tuna

2 tablespoons chopped shallots

1 teaspoon capers

1 tablespoon lemon juice

¼ teaspoon grated lemon rind

½ teaspoon chopped green chili

2 tablespoons olive oil

1 teaspoon soy sauce

2 tablespoons chopped coriander

Salt and freshly ground pepper

Salad

1 large Belgian endive, thinly sliced into rounds (about 1½ cups)

½ cup diced watermelon

1½ cups watercress leaves

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

¼ teaspoon Maldon salt

 

Finely chop tuna by hand or in the food processor until chunky. Stir in shallots, capers, lemon juice and rind, chili, olive oil and soy sauce. Toss with coriander and season with salt and pepper.

Combine endive, watermelon and watercress. Sprinkle with lemon juice and olive oil and season with Maldon or other salt. Divide salad among four plates and top with a scoop of tuna tartare.

30.03.2011
Published in Recipes

crispykale

Make sure your kale is fully dry after washing before attempting to fry it or it will pop and spit dangerously when it hits the oil.

 

Active Time: 15 minutes

Total Time: 40 minutes

 

1 cup cherry tomatoes, halved

3 tablespoons olive oil

Salt and freshly ground pepper

2 bunches dinosaur kale, coarse midrib removed, sliced (about 8 cups)

Dressing:

2 tablespoons extra virgin olive oil

2 teaspoons white wine vinegar

½ teaspoon mustard

1 tablespoon chopped shallots

Garnish:

½ cup sliced, roasted red or yellow pepper

6 white anchovies

 

Preheat oven to 400F.

Toss tomatoes with 1 tablespoon olive oil, season with salt and pepper and place cut side up on a baking sheet. Roast for 15 minutes or until slightly browned and shrivelled. Set aside.

Heat remaining 2 tablespoons olive oil in a wok or large skillet over medium-high heat. Add kale and fry, tossing, for 4 minutes or until tender and slightly crisp. Season with salt to taste. Reserve.

Combine olive oil, vinegar, mustard and shallots in a small bowl and whisk together until uniform. Season with salt and pepper to taste.

Combine kale, roasted tomatoes, roasted peppers and anchovies in a bowl and toss with enough dressing to coat. Divide among 4 serving plates.

30.03.2011
Published in Recipes

thaicurryshrimp

The Cliff, the most elegant restaurant in Barbados, lives up to its name. It's cliffside views are so spectacular, you feel like you are in a fairyland. Chef Paul Owens, an Englishman who's lived in Barbados for 15 years, uses culinary influences from all over the world with a Bajan sway. I loved his Thai-influenced curry, which uses lots of Barbadian peppers for colour and zest. Serve this rich curry in small portions over steamed rice.

 

 

Thai green curry shrimp with fried basil

1 tablespoon vegetable oil

1 tablespoon Thai green curry paste

1 400-millilitre can coconut milk

1 tablespoon sugar

2 tablespoons fish sauce

12 large shrimp, shelled and deveined

1/2 cup shredded basil

Garnishes

1 Asian eggplant, sliced on the bias ¼-inch (5 millimetres) thick

2 tablespoons vegetable oil

Salt and freshly ground pepper

1 cup whole basil leaves

1/2 cup very thinly sliced red pepper

1/2 cup very thinly sliced yellow pepper

1/2 cup very thinly sliced green pepper

 

Heat oil in a saucepan over high heat and add curry paste and half cup coconut milk. Cook for 2 minutes or until oil begins to separate from sauce. Add sugar, fish sauce and remaining coconut milk, and bring to boil. Reduce heat and let simmer for 8 minutes or until thickened. Add shrimp, turn heat to medium-low and cook for 3 minutes or until pink and cooked through. Add basil and season with salt to taste.

Toss eggplant with 1 tablespoon oil and season with salt and pepper. Heat a grill pan over high heat and cook eggplant for 2 minutes a side or until grill-marked and cooked through. Cut cooked slices in half or in thirds if large. Reserve.

Heat remaining 1 tablespoon oil in a small pot. Add basil leaves to oil a few at a time and fry for 30 seconds or until crisp. Drain on paper towels.

Spoon shrimp and sauce over individual portions of rice, top with grilled eggplant and a small handful of sliced peppers, and sprinkle fried basil over top. Serves 4.

17.03.2011
Published in Recipes

cutters

Cuz's in Barbados uses freshly caught marlin, but I have substituted tilapia, which is much easier to find in this country. The sandwiches are served up with a choice of mayonnaise, barbecue sauce and lethally hot Scotch bonnet sauce. At Cuz's they use a very soft roll called salt bread. A hamburger bun works for me.

 

 

4 4-ounce (125-gram) pieces tilapia

1 large lime

Salt to taste

1 egg, beaten

1 tablespoon bajan or other hot sauce

2 tablespoons chopped chives

2 tablespoons chopped parsley

½ cup flour

½ cup fine dry breadcrumbs

Freshly ground pepper

Vegetable oil for frying

4 soft rolls

4 leaves iceberg lettuce

1 large tomato, sliced

1 sliced pickle

¼ cup mayonnaise

1 tablespoon hot sauce

 

Place fish on a plate, squeeze lime over top and season with salt.

Beat together egg, hot sauce, chives and parsley.

Combine flour and breadcrumbs on a plate and season with salt and pepper.

Dip fish into egg mixture to coat, then dredge in the flour mixture. Set aside.

Heat 1/8 inch (3 millimetres) of oil in a skillet over medium-high heat. Add fish and fry for 2 minutes on each side or until golden and cooked through.

Combine mayonnaise and hot sauce to make Bajan mayonnaise. Place fried fish on a bun, top with lettuce, tomato, pickle, mayonnaise and more hot sauce. Serve with lime wedges. Serves 4

17.03.2011
Published in Recipes