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Category: From the Sea

Pub Style Fish and Chips

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Pub Style Fish and Chips

Dinner for 4

French Fries:

Yellow Potatoes 5 cut into steak fry cuts

Deep fry at 350 degrees till Potatoes are browned and tender. Drain excess oil on a paper towel. Season with Kosher Salt, Pepper, and Parsley.

Fried Cod:

24 oz. fresh cod cut into 2-3 inch sections. Look at picture above.

seasoned salt for taste

creole spice 1 teaspoon

black pepper for taste

eggs 2 beaten

flour 1/2 cup for dredging

Season your Cod with all the seasonings. Dredge in flour, then in egg, and back to flour. Deep Fry till golden brown and fully cooked at 350 degrees. Approximately 5 minutes . Serve with Malt Vinegar. Enjoy Jason

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Thick Spaghetti with White Clam Sauce, Sea Scallops, and Sweet Mussels

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clam sauce

Thick Spaghetti with White Clam Sauce, Sea Scallops, and Sweet Mussels… Our little Lula can not eat Crab, Shrimp, or Lobster- So this is the next best thing. We add some Sea Scallops and Mussels to the White Clam Sauce to take it up a notch…

thick spaghetti 1 pound

raw sea scallops 1/2 to 3/4 of a pound

frozen IQF cleaned and cooked mussels 1 pound

chopped clams in clam juice 2 cans 6 and 1/2 oz. each can

olive oil 2 tablespoons

butter 2 tablespoons

lemon juice 1 and 1/2 tablespoons

flour 1/8 cup with seasoned salt 1 teaspoon mixed for dredging scallops

chicken broth 2 cups

parsley 1 teaspoon

Italian seasoning 1/2 teaspoon

oregano 1/2 teaspoon

salt and pepper to taste

chopped garlic 3 bulbs

shallot 1 chopped fine

grated parmesan cheese 1/8 cup

In a Rondo pan or Large Sauté Pan add olive oil on medium heat. Make sure the scallops have been rinsed and patted dry. Dredge in flour mixture. When the oil is very hot, sear both sides of the scallops off and take out. Add butter, garlic, and shallots. Before they brown too much deglaze with lemon juice.  Quickly add the chicken broth, clam juice, (not clams yet) seasonings, and spices. When the liquid comes to a low boil add mussels, clams, and scallops. Cover and lower heat to low. Simmer for 10 minutes.

Cook spaghetti off and drain. Drizzle olive oil on spaghetti and place in serving bowl. Add your clam sauce and garnish with parmesan cheese. Enjoy! Jason

Mardi Gras Salad with Cajun Sea Scallops

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mardi gras 2

This is a Beautiful Salad. It can be a nice Lunch or even Dinner.

The Salad is for 2. Lets start with the dressing.

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. Prep the dressing and process before you mix the salad.

Scallops:

fresh Sea Scallops 6 large (if you want more add them. Three is plenty for lunch)

seasonings for Scallops:

flour 1 tablespoon

Cajun seasoning 1 tablespoon

salt and pepper taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix flour with spices well. Sifting evens the ingredients out well. In a sauté pan add olive oil (1 teaspoon) on medium to high heat. Dry scallops on paper towel. Dredge them in mixture. When oil is very hot, sear them off on both sides. Finish in the oven on 350 degrees for 5 minutes or until cooked to your liking.

Salad:

Portobello mushrooms 2

Roast in the oven skin down, drizzle with olive oil and season with salt and pepper, cook till tender. When cooled julienne them

baby spinach 3 cups

bacon 4 slices cooked well and diced

plum tomatoes 1 cut into 6 wedges

crumbled bleu cheese 1/8 cup

In a mixing bowl add baby spinach, slice mushrooms, tomatoes, crumbled bleu cheese, cut bacon, and the amount of vinaigrette appropriate for you. Mix well. Add to 2 plates and top with Scallops.

Enjoy, Jason

mardi gras 4

Homemade Manhattan Clam Chowder

mahattan clam 4

When I make seafood or fish stock I always cut the broth with some chicken broth. This makes sure it does not get too fishy or salty.

4 peeled potatoes diced 1/4 inch

4 sticks celery chopped

onion 1/2 chopped

fresh bulbs of garlic 3 chopped

carrots 3 peeled and diced

olive oil 2 table spoons

butter 2 tablespoons

tomato paste 2 tablespoon

crushed tomatoes can 28 oz. no salt added

crushed tomatoes no salt

clam juice 8 oz.

4 cans chopped clams in clam juice 6 1/2 oz. cans each

water 4.5 cups

flour 1/4 cup

salt and pepper taste

parsley 1 tablespoon

Italian seasonings 1/2 teaspoon

onion powder 1 teaspoon

garlic powder 1 teaspoon

chicken bouillon cubes 4

white wine 1/4 cup

In a soup pot on medium heat add olive oil, potatoes, garlic, onions, celery, and carrots. Sweat on medium heat stirring constantly till vegetables begin to become translucent. Add tomato paste and blend into the vegetables. Add butter, constantly stirring. When butter is melted down add flour. Stir with a wooden spoon to blend the flour. It will become pasty and when the lumps of flour are gone add white wine to deglaze. Add bottle of clam juice and the clam juice from the 4 cans of chopped clams, leaving the clams separate for later. If we cook them now they will be overcooked and burn at the bottom. Add water, can of crushed tomatoes, bouillon cubes, and all seasonings and bring to a boil stirring so the potatoes do not stick. After boil simmer on low heat for 25-30 minutes or until flour taste is gone. Add Clams now. Example below.

clams on top

Stir clams in on low heat for 5 minutes, then shut heat off. Let soup sit for 10 minutes before serving. Enjoy!

Shrimp Po Boys for Dinner

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Taste of New Orleans tonight! Nothing fancy about this Po Boy, just flavor!

Coleslaw:

coleslaw mix 1 small bag

salt and pepper taste

2 teaspoons sugar

2 table spoons apple cider vinegar

onion powder 1/2 teaspoon

mayo taste

Mix coleslaw mix with salt, pepper, sugar, vinegar, and onion powder. Depending on how you like your slaw add mayo. Start with 1/4 cup and add to your liking. Mix all ingredients thoroughly. Let coleslaw marinate 1 hour.

Shrimp:

Five 21-25 peeled, deveined, and tail off shrimp per sandwich

soft hero rolls 1 per person

flour 1 cup

cornstarch 1/2 cup

cayenne pepper 1 teaspoon

Old Bay Seasoning 1 teaspoon

seasoned salt 1 teaspoon

In a small mixing bowl mix the flour, cornstarch, and seasonings with a fork. Then sift into another bowl. Coat Shrimp well on all sides. Deep fry or pan fry until fully cooked. The cornstarch will give the shrimp an added crunch. Build your Po Boy’s. Serve with Homemade Potato Wedges or Chips and Sriracha Chili Sauce. Enjoy!

Easy Mussels recipe for an appetizer for under $6.00

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Easy Mussels recipe for guests… I purchased two pounds of IQF Mussels at the restaurant store for $3.99. Fed 6 People as an appetizer. Even at your food store they should be around $2.99 a pound. They are cleaned and cooked and quick frozen….

Mussels IQF frozen 2 pounds

olive oil 1 tablespoon

butter 2 tablespoons

garlic chopped 1 teaspoon

onion 1/2 diced fine

white wine 1/8 cup

chicken bouillon 2 cubes

water 2 cups

parmesan cheese 1 tablespoon

Italian seasoning 1 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

salt and pepper taste- light on salt

parsley 1/2 teaspoon

In a large sauté pan or rondo that has a cover add olive oil on medium heat, When oil is hot add garlic, onion, butter, and frozen Mussels. Sweat for five minutes as the onions and garlic get translucent. Before garlic browns add white wine. Add bouillon cubes, water, seasonings, salt, and pepper. Cover and simmer on medium heat for 5 minutes. Garnish with parmesan cheese. Serve with crusty bread. Yummy! Enjoy.

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Crispy California Cod Wrap

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Fish taco’s have been a trend for a while now, how about a Crispy California Cod Wrap. Fish has evolved outside the bun…

crispy cod 2 oz. strips (at your local fish departments frozen section) you will need 2-3 pieces per wrap

tomato or spinach wraps recommended (from your local markets deli department)

roasted red pepper and corn salsa:

  1. 1-2 cups frozen corn kernel (1 cup plenty for 4 wraps)
  2. roasted red peppers 1 diced fine
  3. olive oil drizzled
  4. salt and pepper taste
  5. fresh cilantro 1 teaspoon

guacamole 2 tablespoons per wrap

chopped tomato and horseradish mayonnaise:

  1. mayonnaise 1/2 cup
  2. lemon juice 1 teaspoon
  3. prepared horseradish 1 tablespoon
  4. tomato 1 diced no seeds
  5. granulated garlic 1/2 teaspoon
  6. 1/4 teaspoon cayenne pepper
  7. salt taste

Ok lets start by getting 2 pieces of Cod on a sprayed cookie sheet in the oven on 350 degrees.

Next 1-2 cups of frozen corn on a baking sheet drizzled with olive oil and salt and pepper. Roast at 350 degrees for 10 minutes. Add to a mixing bowl when cooked, mix fresh cilantro and roasted red peppers diced fine. Set aside.

Lets make the mayonnaise spread now. In a small bowl add all ingredients above and blend together.

When fish is golden brown and cooked take out of oven. Lay your wrap down and start with spreading your mayonnaise and tomato spread in middle of the wrap. Now add the guacamole on top. Add two-three  2 oz. Cod pieces to cover the entire middle of the wrap. Top it with your corn salsa. Fold bottom of wrap over ingredient’s. Next pull both sides towards middle of the wrap and complete the roll… Your Crispy California Cod Wrap is ready to eat. Enjoy!

Tailgate Beer Clams

tailgate beer clams

Tailgate Beer Clams- Beer actually tastes great in many foods. We actually used a Budweiser because we did not want to over power the taste of the clams. My brother Justin gets some credit for this recipe.

little neck clams 1-2 dozen (rinsed and scrubbed)

olive oil 2 tablespoon

garlic 1 tablespoon

Budweiser beer 1/2 can

salt and pepper taste

Put a sauté pan on your stove or grill. Scrub and clean the clams well. Add the garlic and clams when the pan is hot. Move the pan so the clams and the garlic are moving… Turn clams over.

Add beer and bring to a boil. Add salt and pepper. No butter needed. When clams open they are done.The combination of the beer, garlic, and clam juice makes this simple and perfect. Eat out of the sauté pan. LOL-Enjoy.

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Lobster Endive Rolls

Lobster in Endive

This is a delicious Hors D’oeuvre for any occasion.

live lobster whole

olive oil 2 tablespoons

Old Bay seasonings 1/4 teaspoon

scallion 2 pieces diced

celery 2 stalks diced very small

red pepper 1/2 diced very small

lemon juice 1 teaspoon

lime juice 1 teaspoon

salt and pepper to taste

baby spinach sliced (chiffonade) 1/2 cup

endive 1-2 heads

Boil water in a large pot add 1 tablespoon sugar, 1 teaspoon salt, 1/4 cup white vinegar, 1 tablespoon black peppercorns. When it comes to a boil add live lobster. Wait for a second boil. After the second boil wait an additional 2 minutes and drain lobster.

When lobster is cool separate all the meat from tail and claws, chop roughly into small sections. Add to a bowl. Add the rest of the ingredients excluding the endive. Mix lobster salad.

Cut the top off of the endive. Pull outside leaves and discard. Fill leaves with lobster salad. Serve at room temperature. Enjoy!

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Seafood Salad

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This is another salad I add to my

Antipasto Table.

shrimp 16-20 cooked, deveined, tail on- 1 pound

fresh sea scallops dry 1 pound

frozen IQF little neck clams 1 package (cooked)

frozen IQF mussels 1 package (cooked)

fresh squid- 3/4 of a pound cleaned and cut into tubes. (your preference on tentacles)

celery 4 sticks diced

black olives sliced 1/8 cup

red bell pepper 1 diced

red onion 1/2 diced

sazon seasoning 1/2 pack

salt and pepper taste (more pepper and less salt)

fresh parsley chopped 2 tablespoons

fresh basil sliced (chiffonade) 6-8 leaves

olive oil 1/2 cup

lemon juice 1/4 cup

garlic sliced and sautéed golden to light brown 1 tablespoon

white wine 1 oz.

onion powder 1/2 teaspoon

Lets start by steaming our seafood. Cook scallops and Squid tender do not over cook. Shock with ice water and let cool. The mussels and clams come cleaned and cooked already. These are great products for salads. Just steam them quickly until shells open and cool and set aside. Defrost shrimp if frozen.

The dressing: lets add 1 tablespoon of olive oil to a small sauté pan and brown the sliced garlic. We want to get a little smoky flavor in this dish. Add to mixing bowl. Add the rest of the olive oil, white wine, lemon juice, spices, and herbs. Whisk together. Now add all your vegetables and seafood and thoroughly coat all seafood. Let this marinate in the fridge for two hours before serving. When ready to serve mix salad thoroughly again and present on a serving platter or bowl. Enjoy!

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