salmon-pasta-16prep time: 20 minutes      cook time: 30 minutes      total time: 50 minutes      serves 6-8

ingredients
1 large handful of basil (about 1 cup chopped)
1 large handful of parsley (about 1 cup chopped)
1 small handful of dill (about 1/2 c chopped)
1 small bunch of chives (about 1/2 c chopped)
2 scallions, chopped into 1-inch pieces
the leaves from 3 stalks of tarragon (stems discarded)
juice of half a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c extra virgin olive oil, plus 2 T
1 1/2 lb salmon fillet
1 lb dried fettucine
2 T butter
6 cloves garlic, finely chopped
1/3 c capers, drained and roughly chopped
1 c heavy cream
2 c frozen peas
zest of a whole lemon

directions

  1. first, make the green goddess pesto. in the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. process until smooth, scraping down the sides of the bowl as needed.
  2. next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. heat 2 T of olive oil in a skillet over medium-high heat. sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for how done you want your fish). when it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  3. next, bring a pot of salted water up to a boil. boil the pasta according to package instructions until al dente.
  4. while the pasta is cooking, heat a large skillet over medium-high heat. add the butter and the garlic. stir the garlic until lightly browned, and then add the capers. turn the heat all the way down to low, and stir to combine. add the heavy cream, followed by the peas. stir to warm the peas through.
  5. add the cooked pasta and stir thoroughly until the pasta is coated in the cream. next, add the pesto and stir to combine. top with the flaked salmon, additional black pepper to taste, and lemon zest.

source

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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13

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makes 4 servings       time: 30 minutes

ingredients
1 c evoo
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 T red pepper flakes
2 c tomato sauce
1 c dry white wine
20 shrimp (21-25 count, peeled and deveined)
1 lb linguine
4 T fresh marjoram, roughly chopped
1/4 c parsley, roughly chopped
salt and ground pepper

directions

  1. in a large saute pan, add half of the oil and heat over medium heat. add the garlic and jalapenos and cook until softened, about 3 minutes.
  2. add the red pepper flakes, tomato sauce, wine and bring to a boil. lower the heat and simmer for 4 minutes.
  3. add shrimp to the sauce and simmer until cooked through, about 4-6 minutes. add the linguine to the boiling water and cook until al dente. drain and toss into the sauce with the shrimp.
  4. place the pan over medium heat and cook for 45 seconds stirring to mix well.
  5. serve garnished with marjoram leaves and remaining 1/2 cup oil.

source

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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

ingredients
2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro

dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts

directions

  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

source

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