Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
On this Meatless Monday here is something for seafood lovers, a very easy recipe with a seductive blend of flavors: Butterflied trout with currants, capers and pine nuts. I LOVE this dish--it is light meal that is sure to please and a very good choice for a "quickie" -- a fast dish that is impressive for a romantic meal for two.
But first, a note about capers. Capers taste especially good with fish and other foods that tend to be oily or rich. They come in many different sizes; apparently the smallest ones (nonpareils) are the best. I have always bought vinegar-brined capers that come in a tall skinny jar. On a visit to one of my favorite cheese shops in upstate New York, Cheese Louise, I discovered salt-packed capers. Salted capers have a more "pure" taste and don't seem as strong as the vinegar packed variety. When using salt-packed capers be sure to look for a clean white salt and rinse well before using to remove the salt. I don't think I'll ever use the vinegar-brined capers again if I have the choice, these were definitely better and with a more sublime flavor.
Butterflied Trout with Currants, Capers, Pine Nuts in a Lemon Butter Sauce
1 tablespoon salted capers
1 butterflied whole trout, per person
Salt and freshly ground black pepper
Flour, for dredging
3 tablespoons of Olive oil (add enough to cover the skillet bottom)
2 tablespoons butter
1/2 fresh squeezed lemon, set juice aside
1 Tablespoon dried currants
2 Tablespoons pine nuts
1/2 fresh squeezed lemon
20 minutes before cooking, soak salted capers in cool water and rinse twice to remove salt
Squeeze the juice of half a lemon (about 2 tablespoons), add to a cup or bowl and add dried currents
Lay out the trout so the skin side is down and open up like a book. Season the flesh with salt and pepper.
Lightly dredge both sides of the trout with flour, shaking off any excess.
Heat a large saute pan over medium high heat.
When the pan is hot, add olive oil and swirl around to coat the bottom of the pan. Heat the oil until hot, lower heat to medium.
Add the trout, flesh-side down, after a few minutes, swirl pan a bit so fish gets coated (to not stick to pan)
Cook until golden brown on both sides, about 3 minutes per side.
Remove to a platter, cover with a lid or aluminum foil and keep warm. Cook the next trout
Once all of the trout are cooked. Wipe the skillet with a paper towel and return to medium-high heat
Add 2 tablespoons of butter, when melted, add the capers, currents and lemon juice and cook, swirling for 2 minutes.
Add the remaining juice of 1/2 lemon and remove from the heat.
In a small skillet, dry, heat the pine nuts
Plating the Dish
Place the trout skin side down on a plate and keep open (like a book)
Pour the butter sauce over the fish
and garnish with the pine nuts
Serve with your favorite sides - here we chose steamed string beans with butter and lemon juice and boiled baby yukon potatoes. Enjoy!
Now that you've picked out your appetizer and your soup or salad course for your red-hot Valentine's dinner, it's time to take a look at a few entree options. Whether you prefer steak, seafood, poultry or vegetarian, we've got you covered - four fabulous dishes, each with an aphrodisiac twist (naturally). It's all part of our mix and match Rhapsody in Red.
I love fast recipes, and this is one of my favorite quickies. All you need is shrimp, olive oil, garlic, white wine, red pepper flakes, and a loaf of French or Italian bread for dipping. Serve the shrimp on a platter and pour the garlic infused olive oil over the shrimp. Serve with hot crusty bread and a glass of champagne or white wine and listen to the silence as people dig in... it always happens : )
You can also serve this dish over spaghetti or a bowl of orzo for a more robust meal.
Seared Spicy Garlic Shrimp Appetizer Serves six
2 lbs of shrimp, tails on, washed and deveined
1/4 cup of olive oil
1 teaspoon of butter
5 garlic cloves, crushed
1/2 teaspoon of red pepper flakes (more or less based on your preference)
garnish: Snipped chives
Place olive oil in skillet and add garlic and red pepper flakes, let stand for 15 - 20 minutes
Turn up heat to medium-high, add butter. When butter is melted and skillet is sizzling hot, turn down the heat down to medium, add shrimp and sear on both sides for two-three minutes per side, or until shrimp is plump and pink.
Serve immediately with crusty bread and drinks and dig in!
I remember the first time I tried Peruvian Ceviche and just loved the combination of the spicy citrus-cured seafood with the sweetness of fresh corn and sweet potato. So naturally when the recipe from Bon Appetit found its way to my email box, I knew I had to try it.
Photography: Terry Dagrosa / Seduction Meals
Ceviche is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers. For this recipe, blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.
Photography: Terry Dagrosa / Seduction Meals
PERUVIAN CEVICHE 4-6 servings Recipe by Gastón Acurio of La Mar in Lima, Peru / Bon Appetit Magazine
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Ingredient Info: Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.
Leche de Tigre
Set a fine-mesh sieve over a small bowl.
Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.
Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. (NOTE: I let the fish marinate a half hour, but that is up to you)
Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
A very close friend of mine came to visit and immediately took over the kitchen as she is prone to do. She's a great cook, so I was very happy to watch her whip up this very delicious meal as we sipped glasses of white wine conversing about life, the universe and anything that came to mind. She told me she grew up on this family recipe that was her Grandmother's Wednesday night special. So, if you are cooking for you Caribbean lover, or anyone that loves seafood, this will surely win their heart.
Caribbean Fish Stew
5 cups of water
3 white sweet potatoes (you can also use Yucca or Boniato, also known as Batata)
3 large plantains
1/2 habanero or Serrano pepper, chopped
1/2 small onion, sliced (other half of whole onion)
2 lbs/ 4 Talapia Filets (can use salmon or cod if preferred)
1 teaspoon each: salt, black pepper, paprika
2 Tablespoons flour
2 Roma tomatoes, chopped
few sprigs fresh Thyme
2 Tablespoons tomato paste
2 scallions, chopped
2 cloves garlic, chopped
1/2 onion, chopped
1/2 habanero or Serrano pepper, chopped
1 tablespoon vegetable oil
garnish: sprig of thyme
Cut plantains in half horizontally, score the skin vertically, peel by removing skin with your hands (The riper the plantain is the easier it is to peel). Set Aside
Peel Sweet potatoes and cut in half.
Place plantains and sweet potatoes in a pot with 5 cups of water and a dash of salt., bring to a boil. Cook for 15 -20 minutes until soft and tender.
Once the vegetables are done / tender - drain in colander. Set aside
In a large skillet, saute onion and spicy pepper over medium-low and cook until onions crispy and caramelize (but not burnt) - cooking about 5 - 8 minutes
Toss plantains and sweet potatoes in onion/ pepper mixture. Turn heat off. set aside
Place fish in a bowl, add fresh squeezed lemon juice over fish and using hands, rub juice all over fish. Add water to bowl to wash fish then fully drain water from bowl.
Add 1 teaspoon salt, pepper, paprika and flour to the fish in the bowl and coat fish thoroughly, messaging spices into fish
Wash and chop tomatoes and scallions, set aside
Chop garlic and onion, set aside
Over medium high heat, add vegetable oil to skillet
Cook for 2-3 minutes on each side to lightly brown
remove from skillet, place on dish and set aside
Turn heat down to Medium
Add and garlic to skillet - saute onion and garlic until onions are translucent, add chopped tomatoes, saute for 2 minutes.
Take water / flour mixtures (like a roux) and add to onion, tomato, garlic mixture - stir gently mixing ingredients together. Add tomato paste, scallions, serrano and thyme (strip thyme off stalks into mixture). Add salt and pepper to taste.
simmer for five minutes.
Gently place fish into skillet with tomato mixture - turn heat down to medium-lo. Spoon mixture over fish - Let fish stew simmer for 10 minutes.
Plating the Dish
In a serving platter, place plantains and sweet potatoes in the center of the plate, being sure to mix in caramelized onions and tomatoes. Add a piece of fish and garnish with a sprig of thyme.
For those who love the enticing combo of sweet 'n salty you have to try this dish. First I made a butter / marsala wine sauce with finely chopped Pancetta and golden raisins. While this is simmering, the scallops are grilled separately. When they are done, plate the dish with raw baby spinach, add scallops around the perimeter of the plate and pour a bit of the Pancetta / raisin hot sauce over the baby spinach which will ever so slightly wilt the greens. Serve with your favorite bottle of white wine or champagne.
Grilled Scallops with Pancetta and Golden Raisons over baby Spinach Serves 2
2 tablespoons of olive oil
1/2 cup of Pancetta, finely chopped
1/8 cup of golden raisins, finely chopped
1 tablespoon of marsala cooking wine
1 tablespoon of vinegar
2 Tablespoons of butter
1/2 cup of white wine
8-10 large scallops
1-2 tablespoons olive oil
salt and pepper
2 cups of baby spinach
Add olive oil to skillet and cook over medium high heat
Add pancetta and cook until bacon is done, cooking about 3-4 minutes
Add raisins, vinegar and marsala cooking wine, mix together and simmer over low heat
While simmering, brush scallops with olive oil, add salt and pepper
Place scallops on a grilling sheet or directly on the grill. Cook 3-4 minutes on each side
Plating the Dish
Place 1 cup of baby spinach on each plate.
Place Scallops on the perimeter of the plate
Pour the hot pancetta/raisin sauce over the baby spinach
I've been meaning to try this recipe by Rocco Dispirito for some time and this past week I finally did it-- with a few alterations. An easy recipe that takes only 1/2 hour to prepare this dish can be made for a quick romantic meal for two--or a "quickie" as I like to say. All you need is a god bottle of white wine and you are good to go.
Shrimp Parmigiano is made by simply grilling shrimp that is lightly coated with olive oil, salt, pepper and Parmesan cheese and then served over a plate of cannellini beans and marinara sauce that is mixed with an olive tapenade. I made a few minor changes to the recipe by using fire roasted tomatoes instead of plain marinara sauce, and I added 1 shallot and 2 cloves of garlic. The shrimp can be made in a broiler or on a grill.
Shrimp Parmigiano over Fire Roasted Tomatos and Cannelini Beans Serves 2
2 tablespoons of olive oil
1 shallot, finely diced
2 cloves of garlic, minced
2 (15-oz) cans cannellini beans, rinsed and drained
1 (14.5 oz) can Muir Glen organic fire roasted diced tomatoes
1/2 cup olive tapenade
2 tablespoons of olive oil
10 medium/large shrimp, peeled and deveined, tails intact
1/4 teaspoon each salt and freshly ground pepper
1/2 cup grated Parmesan cheese
1/4 cup flat-leaf parsely, chopped
Option: 3-4 kalamata olives as garnish
Preheat grill or broiler
In a large skillet, add olive oil and cook shallot and garlic until translucent, over medium low heat.
Add tomatoes and olive tapenade, stirring to mix together. Add cannelini beans and bring to boil over medium-high heat.
Reduce heat and simmer until hot
While bean mixture simmers, line a broiler pan with foil (if using broiler), or place shrimp on a sheet of aluminum foil (if grilling). Brush with oil. Arrange shrimp in a single layer. Sprinkle with salt and pepper and cheese.
Broil for 3 - 5 minutes until shrimp are just cooked through and cheese melts.
Add 2-3 heaping tablespoons of bean mixture to a plate and top with 5 pieces of shrimp
Tasty Talapia tacos served on corn tortillas with a dollop of guacamole and sliced tomato is a wonderful choice for a healthy quick meal. This dish was created my Virginia in NYC. Serve with your favorite beer.
Talapia Tacos with Guacamole
3 fresh tilapia filets
salt and black pepper
Fresh chopped cilantro
1 fresh habanero, chopped
1 tomato, chopped
2 garlic cloves, crushed
1/2 onion, chopped
pinch of cayenne
1 lime, juiced
garnish:1 lime, quartered
Wash and pat dry the tilapia, cut into 2" pieces
Season the fish with the salt, peppers, garlic powder
Heat the oil in a large non stick frying pan over low heat, sautee the onion, garlic, chopped tomatoes, habanero pepper
When the onion is soft and the tomato is cooked add the fish and
cook on a high fast heat for 10 minutes, turning frequently
Add the cilantro
and squeeze the fresh lime over the fish
Serve on corn tortillas, garnished with fresh made guacamole
Tip: The best way to prepare the corn tortillas is to place 3 tortillas in a paper towel, fold over edges all around and place in microwave for 20 seconds. They will come out perfectly warmed.
Rainbow trout is a firm, mild, nutty flavored fish that is easy to cook and eat, especially since there are not a lot of bones once you lift the main skeleton from the fish. This delicious treat was made for me (yes i was served this seduction meal, by my friends when they came to visit). It is always good to know a few recipes that are simple cooked meals with a few ingredients, easy to whip up in moments. Here's another trout recipe I made last year that I loved! I really need to make this again soon: Trout Tacos
Grilled (or Broiled) Whole Trout with String Beans & Almonds
1 whole trout per person, split down the middle, head to tail
Juice of 1-2 lemons
fresh cracked pepper and salt, to taste
2 lemons sliced into thin rounds
Fresh parley sprigs
Wash trough with lemon juice and pat dry
Lay trout flat open skin side down
Add fresh cracked pepper and salt on the inside of fish
Add 3-4 sliced lemon rounds and a few parsley sprigs per fish
Close the trout and add salt, pepper and olive oil to the skin
Grill on BBQ or Broil high for about 15 minutes until fish is flaky white
Sting Beans & Almonds
1lb String beans, trimmed top and tail
2 Tablespoons of butter
1/2 cup of almonds, blanched
salt and pepper to taste
Steam beans until turn bright green yet still have a crunch to them, drain and set aside
Melt butter in a small skillet, add almonds and slightly brown
Toss in string beans, and salt and pepper and serve
This recipe was sent to us by Virginia of NYC. Warm Octopus Salad, or Tapas de Pulpo, is a tasty dish that can be served as an appetizer or main dish. Serve with a glass of chilled white wine and enjoy!
Warm Octopus, Paprika and Potato Salad
Extra Virgin Olive Oil
10 baby yukon potatoes
4 cloves of garlic, chopped
1 small shallot, minced
1 tablespoon paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups of chopped (cooked) octopus*
Sea salt and fresh cracked pepper to taste
1/3 cup of water
*I buy octopus from a Greek Market which is cold but already cooked
Parboil potatoes, drain, cut into 1/4" rounds, set aside
Heat olive oil in a skillet over medium heat
Add garlic, shallot and saute for 2-3 minutes
Lower heat, add potatoes, paprika, oregano, cayenne pepper, and water. Cook for about 10 minutes. Water will mostly be absorbed by potatoes.
Add octopus and 2 Tablespoons of water, stir all ingredients together, cooking for 2 minutes, remove from heat.
Garnish with a dash of paprika, lemon slices and/or cherry tomatoes. Serve immediately.
In honor of my recent trip to Spain, I prepared this wonderful mixed seafood paella, garlic alioli and a pitcher of Red Sangria to share with my close friends--It was a huge hit! Here is a recipe for a White Sangria if you prefer this. While paella is a wonderful romantic recipe for two; something perfect for a Seduction Meal, this recipe is good for 4-6 people depending on serving sizes. But no worries, if you find you have leftovers you will look forward to sharing the meal again the next day....it's that good!
Photography: Terry Dagrosa / Seduction Meals
Paella is best when cooked in a paella pan, which is a large, shallow, flat pan that allows the rice to be evenly distributed at the bottom of the pan. As such it absorbs the wonderful flavors imparted by the broth, saffron and sofrito. Also the best part about using a paella pan...scraping the crispy bits on the bottom. Note: there is a point in the recipe when you no longer stir the ingredients so be sure to cook until slightly crispy. When serving this dish, the rice should be dry, not creamy like risotto. The first half of cooking paella is to perfectly flavor the rice, after that you then add the meat, seafood or vegetables within the rice to cook. The whole process is about an hour. Not bad for such a delicious meal!
It was a glorious summer night so I put the paella pan on my BBQ grill for consistent heat under the entire pan. I was thrilled to prepare this dish with my new 15" paella pan. I have made paella before, but working with the right equipment does make a difference. The rice had much better flavor, but then again the ingredients I used were pretty great too. I hope you enjoy this as much as we did! (Full Disclosure: I was given the pan by LaTienda.com).
Photography: Virginia Stellweg / Seduction Meals
Mixed Seafood Paella - Paella de Mariscos Makes 4-6 servings Recipe Courtesy of LaTienda.com
6 cups clam or seafood broth
1 tsp thread saffron
1 1/2 pounds firm-fleshed fish, cut in bite-sized pieces
1 dozen mussels
1 dozen small clams
12 large shrimp in shells
2 tbsp parsley, minced
8 cloves garlic, minced
1 tbsp fresh thyme
2 tsp sweet smoked paprika
8 tbsp olive oil
1 medium onion, chopped
6 scallions, chopped
1 red bell pepper, finely chopped
1 large tomato, chopped
2 cups Bomba or Calasparra paella rice
Serve with Alioli (garlic mayonnaise)/ See Recipe BeloW
Heat the broth in a large pot. Stir in saffron.
Pat fish and shrimp dry between paper towels. Sprinkle with salt and let sit 10 minutes.
With a mortar and pestle mash parsley, garlic, thyme and 1/8 tsp salt into a paste. Stir in paprika; add water if necessary to form a paste.
Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter.
Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened.
Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes.
Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally.
Stir in parsley pastime Taste for salt
Add all reserved fish (but not shrimp). NOTE: Do not stir after this point.
Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.) / (I closed my BBQ lid)
Add extra liquid if necessary. (I added about 1/4 cup of white white)
Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Push them down in the rice a bit.
Cook, uncovered, for 15-20 minutes until rice is almost done (I closed my BBQ lid)
Remove pan from the heat and cover with foil. Let sit 10 minutes.
Garnish with lemon wedges and serve with fresh alioli.
Alioli Garlic Mayonnaise - Alioli Recipe Courtesy of LaTienda.com
1 egg, very fresh
2 tbsp chopped garlic
1 cup of extra virgin olive oil
1/2 tsp salt
Place the egg and chopped garlic in a blender or food processor. Whirl until garlic is smooth.
With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add salt to taste.
The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean that the egg was old. To fix this problem, either try again with a fresher egg, or add store-bought mayonnaise to the sauce.
Another delicious recipe sent to us by George of NYC. Thank you George! You seem to be very busy in the kitchen this month. Maybe practicing to find the perfect dish for Valentine's Day?? Here is an example of a 5 ingredient recipe that is simple to prepare and worthy of a romantic meal for two. We love fast, easy and delicious! Serve this with Bacon Wrapped Asparagus Rolls on the side (see the previous post). Grilled Whole Branzino with Lemon & Thyme
2 whole Branzino, about lb each, cleaned / head on
1 lemon sliced in thin rounds
salt and pepper to taste
4 sprigs of fresh thyme
Rinse fish, and a pinch of salt and pepper inside the cavity of the fish
Place slices of lemon inside the cavity and sprigs of thyme; fold over to close fish
Make 3 slashes in the top of the branzino's skin
Drizzle with olive oil and add salt & fresh black pepper to taste
Grill the fish over medium low heat for 10 minutes on each side. For the last two minutes turn up the heat to slightly sear the outside
Place on a plate and serve with your favorite side dish and a bottle of white wine
I love fried calamari with special dipping sauces--tomato sauce, lemon or garlic aioli, spicy tomato salsa, ponzu sauce--what a guilty pleasure! This past weekend I decided to try this recipe two ways, one where you simply coat the calamari tings in flour and deep fry them, and the other where you coat the calamari rings in flour, egg and then bread crumbs (or panko flakes) for a crispier, cruncher variation. Personally I prefer the lighter, first version, but to each his own. I served my Calamari Fritto with a garlic aioli sauce and a light tomato sauce.I found the recipes below on BellaOnline and made a couple of tweaks.
The version above is the crispier, panko crusted calamari rings while the image below is the lighter version.
It is easiest to have the squid "cleaned" when you purchase them. Also be sure to keep them chilled until you are ready to fry them. You can cut them into rings and place in the refrigerator until you are ready. Calamari pairs well with beer or wine--just be sure to not over cook them as they will become chewy, and to serve them right away to enjoy them at their best.
Calamari Fritto Variation #1 Serves Four Ingredients:
Vegetable Oil - enough to cover the calamari rings (about 2 inches)
1 pounds calamari rings
1/2 teaspoon each of salt and pepper
1 1/2 cup flour
1 teaspoon paprika
1 teaspoon cayenne pepper
Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
Place calamari rings in a bowl and toss with salt and pepper
In a separate bowl mix flour, cayenne pepper and paprika
Working in batches by the handful, take a handful of ring and tentacles and place in flour to coat, gently shake off excess
Place in the hot vegetable oil, cooking for 3-5 minutes until golden and crisp.
Use a slotted spoon to transfer calamari to paper towels to drain
Serve with your favorite dipping sauce.
Calamari Fritto Variation #2 Serves Four
Vegetable Oil - enough to cover the calamari rings (about 2 inches)
1 pound squid (calamari) sliced into rings
1 cup flour
2 large eggs, whipped
1 cup panko flakes (or bread crumbs)
Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
Place calamari rings in a bowl and toss with salt and pepper
Toss a handful of calamari with flour, shake off excess.
Roll in the egg
Roll in the panko flakes or bread crumbs
Fry for 3 or 4 minutes or until golden brown. Drain on paper towels\
Paula Laurita, BellaOnline's Italian Food Editor says: "Serve warm with fresh lemon slices. In all my years of living in Italy and traveling in Italy I have never, never been served tomato sauce with my fried calamari. This is an American addition. If you choose to serve a marinara sauce with your calamari keep it simple. It should not mask the taste of the squid"
I recently saw this recipe at Gourmet.com (God, I miss that magazine!) and decided to give it a try. Super easy to make this pan seared dish is ready in no time. Sautéing the squid in bacon fat adds a pleasing robust flavor to the seafood. This can be served as an appetizer or a main course.
Spicy Calamari with Bacon and Scallions Serves 4 as a main course Ingredients
An enticing seduction meal for seafood lovers: Honey Ginger Soy Salmon topped with Mayan Shrimp. This dish is made by placing a grilled Jumbo head-on shrimp from the Pacific Coast of Guatemala on top of a broiled slice of King salmon that has been marinated in honey, ginger, rice vinegar, fresh ginger, garlic and fresh cracked pepper. so simple....so delicious.
Mayan Shrimp Brush with a simple dressing made of of olive oil, a large clove of crushed garlic, a teaspoon of minced fresh parsely, and seasoned with sea salt and pepper to taste. You can also marinate the shrimp for an hour in the dressing before cooking. Grill or Broil on very high heat for 2 - 3 minutes per side until the shell is charred. Honey Ginger Soy Salmon Marinade salmon for 1 - 2 hours: 1/4 cup of honey, 3 tablespoons of Tamari Soy Sauce, 1/4 cup of rice vinegar, 2 cloves of crushed garlic, 1/2 inch of fresh ginger, grated, sea salt and pepper to taste. Place salmon skin side down in marinade. Turn over halfway through the time you marinate. Broil or Bake at 450 degrees for 8 - 10 minutes. NOTE: I placed the Mayan Shrimp in the broiler at the very end so they cooked together.
Plating the Dish Place the salmon on a plate and top with a Mayan Shrimp. You can use a toothpick on one side to hold into place. Serve with your favorite side dish, here I have grilled asparagus sprinkled with sea salt and fresh squeeze lemon juice. Bon appetit!
Light, clean, fresh; Chilean Sea Bass with Cilantro Sauce is one of my favorite fish recipes. Serve this with a crisp white wine and slow roasted plum tomatoes or grilled yellow squash, and you'll have a healthy, seductive romantic meal for two. Chilean Sea Bass with Cilantro Sauce
1 pounds sea bass
1 tablespoons butter, melted
1 tablespoons extra virgin olive oil
Garnish with Micro greens
Cilantro Sauce • 1 cup of firmly packed, chopped fresh cilantro, about 1 full bunch, rinsed • 1/2 cup of grapeseed oil or virgin olive oil, more as needed • 1/4 tsp lemon zest • 1 tablespoon fresh lemon juice • 1/2 large clove of garlic or 1 whole small garlic clove • salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside
In a small saucepan over medium heat, or in a microwave, melt the butter
Remove from heat when the butter has melted, and set aside.
Heat the grill, medium/high
Lightly brush the grill grate with oil
Grill fish for 5 minutes, then turn and brush with butter. Continue cooking for 5-7 minutes, or until easily flaked with a fork.
Drizzle with cilanto suance and garnish with micro greens
Seafood and summer seem to go hand-in hand as more people opt for
lighter meals. Swordfish kebabs are so easy to make and quite delicious
marinated and grilled with cherry tomatoes. You can also add yellow or orange peppers to the mix for added color and flavor. This dish takes less than
an hour to prepare and pairs perfectly with grilled summer peaches.
Swordfish Kebabs and Grilled Summer Peaches Ingredients Swordfish& Peaches
1 pound of swordfish, cut in 1 1/2 inch cubes
2 peaches, halved and pitted
1 tablespoon sugar, in the raw (or regular white sugar)
1/2 cup of olive oil
2 cloves of minced garlic
1/2 teaspoon of dijon mustard
1/3 cup of lemon juice
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
Soak bamboo skewers for 1/2 hour or use Metal Skewers
Whisk together all ingredients of marinade
Place swordfish in a plastic bag or a bowl and pour in marinade, and set aside for 1/2 hour.
Grill over medium heat for 8-10 minutes, turning to evenly cook all sides. Do not overcook
Spray the grill rack with nonstick spray
Sprinkle the sugar over the cut sides of the fruit.
Let stand until the sugar dissolves, about 10 minutes.
Place the fruit cut side down on the grill and cook over medium-high heat, until caramelized, about 5 minutes.
A refreshing summer salad that is nutritious and tasty: poached salmon salad with a velvety
Dijon dill dressing. Poached salmon can be served hot or cold, and is so easy to prepare. I usually poach 4 fillets and serve two hot for dinner, and two cold the next day.
Chardonnay Poached Salmon Salad with Dijon Dill Dressing
Here is an enticing recipe that is so tasty and healthy, made with all fresh ingredients, AND its super easy to prepare. I could enjoy this meal all summer long. It is also a fun dish to serve for your romantic meal for two since you prepare each taco as you desire. Take a look at the photo below to see your plate of seductive flavors to enhance the fish tacos: Chopped cilantro, cherry tomatoes, sliced roasted poblano peppers, sliced avocado, grilled onions, fresh limes, and mango. End this meal with creme brulee or Flan for a full night of culinary delights.
Simply grill the swordfish, onions and poblano peppers to your liking, warm the taco shells, and chop all fresh vegetables and herbs. Plate your dish and serve. Add chipotle sauce to each taco. That's all there is to it! Easy, delicious, and healthy. Can't beat that combo!
Now here is a special treat that takes a little bit of time to bring it all together but it's definitely worth the effort. This recipe was created by Stefan, of NYC.
"The sweetness of the rock shrimp and sweet, nutty flavor of the Jerusalem artichoke are offset by the smoky flavor of the grilled poblano pepper. This is a truly unique stuffing, and if you enjoy squid, you will feast on a wonderful dish that can be served as a starter or as a main course."
Many people have never heard of Jerusalem artichokes. They are delicious! Jerusalem Artichokes are prepared like you would prepare any potato: bake, roast, boil or saute. Like potatoes, Jerusalem artichoke can be served with or without the skin.
Stuffed Squid with Rock Shrimp, Jerusalem Artichoke
1/2 lb rock shrimp, cleaned and diced
1lb (about 8) fresh whole squid, cleaned
1 large poblano pepper, grilled and chopped
6 Jerusalem artichokes, scrubbed clean, skin on
6 Tablespoons olive oil
1 medium onion
1/8 cup cilantro, chopped
1/4 cup clam juice
1/3 cup bread crumbs
1/4 cup Bertolli four cheese sauce, warmed
Directions Preheat Grill / Medium Heat and Spray the Grill with cooking spray
Grilling the Poblano Pepper
Rinse and pat dry the Poblano pepper. Brush the pepper with olive oil and place on open flame for 6-8 minutes to char the skin, this turns the skin black. With a pair of tongs turn the pepper over and repeat to the other side. (This can also be done on your stove)
Remove from heat and place the pepper into a bowl with a lid or plastic wrap and allow to steam. Set aside for 15 minutes to cool down.
Peel the blackened skin from the pepper (this should come easily off). Trim the top and cut in half, removing the seeds and stem.
Chop the Pepper
Wash your hands immediately (do not touch your face or eyes while working with the poblano pepper.
Brush each Jerusalem Artichoke with olive oil (or you can use butter); add salt and pepper to taste.
Place all of the artichokes on a sheet of heavy aluminum foil and secure tightly on all ends.
Place the wrapped pouch on a grill or in the oven and cook for 1/2 hour to 45 minutes.
Note: They will continue to cook in the squid. You should be able to pierce a fork in them but they should not too soft.
Remove from heat. Let stand for a couple of minutes to cool down
Place the artichokes in a food processor, with the poblano pepper. Add the clam juice and process until mixed. Set Aside.
Add the clam juice and puree. Set aside
Heat skillet over medium heat, add 6 Tablespoons of Olive Oil. Add the onion and cook until golden brown, about 10 minutes.
Add minced garlic and cook for two minutes. Add the rock shrimp and cook until pink - about 2-3 minutes. Remove skillet from heat
Add Shrimp to the mixture in the blender along with the four cheese sauce and process until mixed by pulsating the mixture. You want to keep it course.
Stuffing: In a large bowl, mix together the stuffing (from the food processor) and the breadcrumbs. Let stand for 5 minutes.
Take a large sheet of heavy aluminum foil and place on counter (large enough to place the 8 squid tubes on and seal all sides)
Stuffing the squid can be done with a small, thin spoon or by using a Pastry Bag which allows you to easily squeeze the stuffing into each calamari tube. You will need a nozzle this is large enough for the stuffing to pass through.
Stuff each calamari and place on the sheet of aluminum foil.
Stuff each calamari with a few long stemmed chives
Place another sheet of aluminum foil over the squid and tightly seal all sides to "steam" the calamari while it is cooking.
Place on the grill and cook for 1/2 hour.
Place the squid on a plate and drizzle some of the four cheese sauce on top.
Serve immediately with a glass of beer, white wine or champagne. Enjoy!
Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session
on behalf of their client Bertolli. I was not provided monetary compensation
nor was I required to post about the event or products upon accepting
the invitation. These opinions are my own."
A deliciously healthy weekend lunch that is fast and easy to prepare. Broiled salmon, thinly sliced cucumbers, artichoke hearts, lima beans, and quartered hard-boiled eggs, served over red leaf lettuce and tossed with a simple salad dressing. Serve with a crusty white bread and your favorite bottle of white wine.
Another wonderful treat would be to take the crusty white bread, sliced 3/4" thick and grill with Gruyere cheese--a nice complement to this simple salad. If you are planning an outdoor excursion like a picnic, a day of boating or a rooftop soiree, this salad travels well. In this case prepare the salad dressing, pour in a jar with a screw top lid. Mix prepared vegetables and greens together on location and mix together with dressing just before serving.
To whip this dish up quickly I used canned Lima Beans and Artichoke Hearts, which tasted just fine; however if you want to prepare this recipe using fresh ingredients, you can prepare the artichoke hearts and beans the day before. Consider lima, fava, cannelli, or Tuscan white beans.
Salmon Cucumber Lima Bean and Artichoke Salad Serves 4
1 lb salmon, with skin*
1 tsp olive oil
1 tsp dried chevril
1 tsp dried coriander
1 cup of salad per person
1/4 large red onion, very thinly sliced
1 can artichoke hearts
1 can lima beans (or 1 cup of cooked, fresh beans of your choice)
sea salt and fresh cracked pepper to taste
1/3 cup of olive oil
2 large cloves of garlic, crushed
1 tbsp sherry vinegar (or white vinegar)
1 tbsp fresh chives, chopped
2-3 hard boiled eggs, quartered
Optional Garnish: 1/4 cup julienned strips of fresh basil (try to find large basil leaves)
* Salmon with the skin on will be easier to handle and won't fall apart as easily. The salmon easily pulls from the skin after broiling.
Turn on the broiler to get hot
Brush salmon with olive oil and season with chevril, coriander and a pinch of salt, set aside
Wash the salad and set aside to dry
Slice the onions and cucumbers, set aside
Broiling the Salmon: Cover your grill pan in aluminum foil and place the salmon skin side down in the broiler, four to five inches from broiler. Cooking time depending on the thickness of the salmon. A general rule of thumb for broiling salmon is ten minutes for every inch of thickness; a thinner piece of fish takes less time. Check the fish before the prescribed time to be sure you do not overcook. The fish is done when it changes from pink translucent color to opaque with a little golden brown along the top.
Boil the Eggs: While the salmon is cooking, boil the eggs.
Prepare the salad dressing. Put the oil, garlic, vinegar and chives in a bowl and whisk together. Add salt and pepper to taste.
Add the beans, artichokes, onions and cucumbers to the bowl and mix together. Add salad and lightly toss together. Set aside. If you will travel with the dish--do not add olive oil until you are ready to serve.
When the salmon is done, immediately remove from the grill. Let cook for a few minutes. With a spatula or knife, cut salmon into bite size pieces, gently sliding the meat from the skin.
Plating the Dish
Place 1-2 cups of the salad, vegetable mixture on each plate
The holiday season is upon us and there are many opportunities for serving up festive, traditional dishes to share with our family and friends. Whether you are cooking for a large group or enjoying an intimate meal for two, this classic French dish is the perfect choice for the true seafood lover in your life. Bouillabaisse is an elegant stew consisting of seafood, shellfish, and a medley of vegetables simmered in herbs and aromatic flavoring---white fish, lobster or langoustine, crabs, shrimp, mussels, clams, tomatoes, potatoes, leeks, celery, carrots, saffron, anise, shallots, parsley and wine.
There are two ways of serving Bouillabaisse; as a stew with the seafood, shellfish and vegetables served in a broth. Or, the more traditional French manner in which a mix of seafood, shellfish, and vegetables are served on a platter with the broth served on the side with grilled bread slathered with aioli, a garlic mayonnaise, or rouille, a spicy saffron mayonnaise made of olive oil, garlic, saffron and cayenne pepper.
Bouillabaisse Serves 6
1 lb of fresh clams
1 lb of fresh mussels, rinsed and bearded
2 lbs of cod, but into 1" pieces (can use a mix of cod, tilapia, snapper, grouper, John Dory- skinned)
1/2 lb of clam strips (optional)
12 raw jumbo shrimp, shelled and deveined, keeping tails intact (shells reserved)
1/3 teaspoon saffron
1/4 cup extra virgin olive oil
2 carrots, cut into 1/2" pieces
2 stalks of celery with leaves, chopped
1 large onion, chopped
3 large cloves of garlic, finely chopped
1 28-oz can diced tomatoes
1 tsp fennel seeds
1 bay leaf
1/2 teaspoon thyme
1 tsp fresh tarragon, finely chopped
1 teaspoon sea salt
2 teaspoons cracked black pepper
1 cup chicken stock (or water)
1 cup of dry white wine
2 cups clam juice
10 red or white baby potatoes, cut in half
3 cups of water
Salt & White Pepper to taste
Garlic Aoili (store bought brand such as Saratoga's Garlic Curry Aioli)
Garnish with Parsley leaves
Directions: Step 1: The Broth
Combine the saffron and hot water in a small bowl and set aside to infuse.
Heat olive oil in a large pan, over medium high heat, saute onion, carrot and celery until vegetables soften, about 15 minutes. After 10 minutes, add garlic.
Add tomatoes, fennel seeds, saffron, thyme, tarragon, salt, pepper, and juice of one orange. Simmer 5 minutes.
Add clam stock, wine, and water and bring to a boil. Reduce heat to low and simmer for 1 hour. The longer this simmers the richer the flavor.
Note: You always want to have enough water in the pot to cover all ingredients, so start with 2 cups and add more as needed. I used 3 cups total.
Turn heat up to medium and add potatoes and cook until 1/2 done, about 5 minutes
Wash mussels, remove shells from shrimp and devein, and cut fish into 2-3" pieces
Add fish to pot and cook for 5 minutes, gently boiling, over medium heat (lower heat if too high/rapid boils)
Add mussels, cover the pot and cook until mussel shells begin to open. (Discard unopened mussels.)
Add shrimp, cook until they turn pink
Taste broth and season to taste
Plate the Dish:
Ladle soup among large serving bowls and garnish with fresh parsley leaves. Add a dollop or two of aioli to the broth and stir in. Serve with crusty bread on the side. For a heartier treat you can add Gruyere cheese and make open-faced grilled cheese sandwiches to serve with the soup. Bon appetit!
Sliders are fun mini sandwiches that can be served for lunch or dinner, or at a gathering of family and friends. Fish Sauce, cilantro, green onions, and soy sauce impart a Thai flavor to the salmon, and red chili flakes gives it a little "kick". Topped with a mango red pepper salsa--this unique slider is a good choice for a casual romantic meal for two. If you are a salmon lover consider buying quality seafood in bulk to save money.
Here is a sensational summer dish. This recipe tempers the richness of black cod with the acidic bite of a pickled salad and an earthy broth made by reconstituting dried shiitake mushrooms. The cod steaks are first quickly seared in hot oil to crisp their skin and develop flavor, then gently finished in the oven. A small pinch of potent dill pollen adds color and helps to bring the flavors together.
Black Cod in Shitake Broth with Pickled Fennel Salad Serves 6 Recipe courtesy of MarxFoods
I discovered this recipe in The Valley Table magazine. I used a fresh local brook trout instead of rainbow trout, and I must say, it was a big hit. The original recipe, Whitecliff Winery rainbow trout fish tacos, is a creation of Michael Migliore, an avid angler, devout foodie , wine maker, and owner of Whitecliff Vinyards.
Rainbow Trout Fish Tacos Recipe by Michael Migliore, Whitecliff Winery,Valley Table Issue 45 Serves 2
Whole fresh rainbow trout, cleaned and gutted
juice of 3 limes
salt and pepper to taste
Method: 1. Place whole gutted trout in a large glass or stainless steel pan. Cut limes in half and squeeze juice over the fish, refrigerate and marinate for 1 hour. 2. Heat a charcoal or gas grill to high. 3. Wrap tortillas in foil and warm in 250F oven.
To grill trout: 1. Remove the fish from the marinade, pat dry. 2. Season inside of the fish with salt and pepper. Stuff the cavity with sliced onion, lemon wedges and a few pats of butter. 3. Make four slices in the skin on each side and insert lemon slices. 4. Wrap the whole fish in foil and place on medium hot grill. Cook 10 to 12 minutes per side for a 3- to 4- pound fish. Remove when internal temperature reaches 140F. 5. Place the trout on a cutting board and remove skin. Remove the bones (they should come out as one piece), leaving two fillets. 6. Shred the meat with two forks. Prepare tortillas: Remove the tortillas from the oven. Place two tortillas partially overlapping on a large plate. Place four heaping tablespoons of the shredded fish in the center of the tortillas.
Serve with a spicy tomato salsa, a zesty lemon mayonnaise or a simple sour cream dill sauce.I opted for the sour cream dill sauce. Enjoy with Whitecliff Chardonnay, Awosting White or Traminette.
In terms of cooking, Angry generally means a dish will be spicy. The term seems to have originated with the popular Italian sauce, Arrabbiatta, which translates to "Angry Sauce" due to the hot 'peperoncino' pepper used to create the dish. If you like hot and spicy foods, this of course will delight the taste buds and bring a nice flush to the face. Here we have master chef David Burke's Angry Salmon with garlicky clams in a tomato based sauce served over macaroni.
Angry Salmon with Garlicky Clams & Macaroni Recipe by David Burke (a leading pioneer in American cooking) Serves 4
4 salmon filets; 6-8oz.
Salt, pepper, red pepper flakes, chili powder
½ cup loose packed Basil
½ cup olive oil
18-24 littleneck clams
6 cloves garlic
Juice and zest of 2 lemons
¾ cups chopped tomatoes
1 cup cooked macaroni
½ cup white wine
½ cup chicken broth or water
Red pepper flakes to table
2-3 tablespoons of butter
Extra Basil leaves
Season salmon with salt, pepper, red pepper flakes & chili powder & chopped basil.
Wrap in saran wrap, zip lock bag tightly. Place in dishwater and steam for 8-10 minutes or poach in water under a boil for 8-10 min
After salmon is steaming, heat a skillet with the ½ cup olive oil. Add clams, garlic, lemon zest, tomatoes, pepper flakes. Add white wine, lemon juice, cover and steam until clams open.
Add Macaroni, basil, butter (optional) and broth or water if needed
Season with salt and pepper and more basil leaves.
To Build This Dish Remove salmon from plastic. Place salmon on steamed spinach or green beans. Top each filet with approximately 5 clams, macaroni and some sauce, or in the case of this photo it appears the salmon is placed ontop of suggested vegetables or macaroni and topped with steam clams.
1 Tablespoon grape seed oil, or another oil which is light in flavor
2 Tablespoon chives, chopped
1 Tablespoon lemon zest
2 oz Pepin Payusnaya (pressed caviar)
Sea salt & fresh ground black pepper to taste
With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
This dish is one of my new favorites. I love the fact that it only took minutes to prepare, was an easy recipe to follow, and the macadamia sauce is out of this world delicious. Crispy trout with sorrel and macadamia sauce is a recipe created by Chef/Owner John Novi of the DePuy Canal House in High Falls NY. I discovered this recipe while reading The Valley Table magazine. In Issue 45, there is an article on page 73 titled Eating by the Trout Season which features two enticing recipes--the one featured in this post as well as another which will follow shortly--Whitecliff Winery Rainbow Trout Fish Tacos.
As stated in the article, April though June is the season for ramps, morels, and trout. With its sweet., lean meat, the brook trout, New York's official state fish, is smaller than brown or rainbow trout. While this versatile fish can be used in everything from salads to tacos to pastas--by far, most chefs prefer to simply grill or saute it, with little fuss. One of the best resources for local fresh trout is Eden Brook Fish Company in Monticello New York. And good news... you can order online..
Crispy trout with sorrel and Macadamia nut sauce Recipe by John Novi, DePuy Canal House
4 trout fillets (skin on)
1 cup macadamia nut (walnuts may be substituted)
3 cloves garlic
1/4 cup minced onion
3 tablespoons white balsamic vinegar
1 tablespoon chopped sorrel (basil, mint or cilantro can be substituted)
salt and cayenne to taste
fish stock sufficient to produce desired consistency
flour for dredging
Method: Sauce 1. Pound nuts with the garlic, salt and cayenne to a paste consistency. 2. Blend in the onion, vinegar, sorrel and fish broth until thick and creamy.
Method: Trout 1. Dredge each fillet in a small amount of salted flour. 2. Add 2 to 3 tablespoons of olive oil to a large saute pan, turn heat high and place the prepared fillets skin-side down onto the hot pan. Saute for 3 to 4 minutes on first side. 3. When the color is rich and golden, flip the fillets to the second side. Cook about 1 additional minute, then remove to a plate lined with paper towel to absorb excess oil.
To plate/serve: 1. Place fish skin-side down onto plate. 2. Spoon the sauce down the middle of each fillet. Garnish with fresh sorrel.
If you love curry you will love Camellia Panjabi's wonderful cookbook, 50 Great Curries of India. This is the ultimate celebration of authentic Indian curry,
encompassing both classic and unusual dishes from across India. You will find curry recipes for vegetables, beef, lamb, shellfish, and seafood.
I tried her recipe for Shrimp with Scallions and Fenugreek Leaves, with with a few alterations. I added scallops, a teaspoon of curry, and increased the garlic. This dish was a big hit in my home.
Shrimps and Scallops with Scallions & Fenugreek Leaves Recipe adapted by Camellia Penjabi recipe in 50 great curries of India
Directions: Soak the scallion greens and fenugreek leaves in a bowl of water with 1/4 tsp of salt added. Leave to soak for 15 minutes (This lessons the bitterness of the leaves). Drain, pat dry, set aside.
Mix 1/4 cup of water, 1/2 teaspoon turmeric powder, the red chili powder, lemon juice, and 1/4 teaspoon salt in a bowl. Add the shrimps and scallops, covering them well with the mixture and leave to marinate for 30 minutes.
In a deep skillet, the oil, and when hot, add the chopped white part of the scallions, the chiles, curry, garlic and ginger. Saute on medium heat for 4-5 minutes or until the scallions are translucent. Add the remaining turmeric powder and 1 tablespoon of water and cook for another minute.
Add the cilantro, soaked scallion greens and fenugreek leaves and 1/4 teaspoon of salt. Stir-fry for 2 minutes.
Just before serving, add the shrimps and scallops, the remaining scallion greens, and saute with the soaked greens for 3 minutes, stirring from time to time. Add 1 cup of water, reduce the heat to low and simmer until the shrimp and scallops are cooked. Taste to check seasoning. Add a little lime juice if desired. Serve with rice or cous-cous
if you like to grill, here is a wonderful recipe by Tyler Florence you will love: Grilled Tuna Steaks and Tomatoes served over a white bean puree topped with black olive tapenade. Once you have all the ingredients set up (mis en place), this is a pretty easy recipe to whip together. Grilled tuna steaks prepared Mediterranean style. And the taste? Superb.
Ingredients Yield: serves 2-4 Time: 50 minutes
For the Tuna:
2 sushi-quality tuna steaks, such as Ahi (6 to 8 ounces) each, about 1 inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium beefsteak tomatoes
1/2 cup orange chile oil (recipe follows)
2 cups fresh Israeli arugula leaves, for garnish
Fresh mache, to serve on the side
White Bean Puree:
2 cans (14 oz) white cannelini beans, drained
2 cloves garlic
2 anchovy filets
1/2 cup white chicken stock, heated
2 teaspoons white wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Black Olive Tapenade:
1 cup pitted kalalmata olive
1 small garlic clove
pinch crushed red pepper flakes
small handful of fresh flat-leaf parsley
1 tablespoon of fresh tarrgaon
1 tablespoon red or white wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Orange Chili Oil:
1 1/2 cup extra virgin olive oil
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 1/2 tablespoons dried red chili flakes
2 strips of orange peel
Start by making the orange chili oil first as it needs to sit for an hour Make
the chili oil by adding the thyme, rosemary, chili flakes and orange
peel to the oil. Put aside and let it sit for at least one hour to let
the flavors infuse.
A Seduction Meal does not have to be a full blown gourmet feast nor does it have to cost a lot of money. The scallop recipe below is the perfect example. Seared scallops that are basted with a thyme butter sauce, served over a bed of savory vegetables sauteed in butter, topped with a simple, flavorable jus. This scallop dish can be served as an appetizer or a main dish and is sure to please.
The secret to this dish is to not to overcook the scallops or they will become tough. As soon as
they turn opaque and white they are done. As with all seafood, buy fresh. Scallops have a distinct, sweet odor when they are fresh. Between taste, quality ingredients, texture, and flavors the simplicity of a dish will shine on its own.
Continue Reading for the Recipe which was supplied by MarxFoods.com
A wildly, seductive sauce made of basil, curry, coconut, cream and rum--this dish is for true food lovers. Dorado fish, also known as Dolphin Fish or Mahi-Mahi, is similar in taste to red snapper. In this recipe we present this succulent white fish in creamy sauce wrapped in phyllo pastry. Serve with rice for a more robust meal along with your favorite drinks.
basil dorado baked in phyllo with curry cream sauce:
½ cup basil leaves 2 tsp minced lemongrass 1 tsp minced scotch bonnet pepper ¼ large onion 1 tsp salt and pepper 4-7 fish pieces (7-8 oz) 1 pack thawed phyllo pastry ½ cup melted butter 1 tbsp curry powder/paste 3 cups heavy cream ¼ cup coconut milk 2 tbsp lime juice ¼ cup Mount Gay Eclipse Rum butter and flour roux to thicken sauce
1. Make pesto by blending basil, lemon grass, pepper, half the onion, salt and pepper.
2. Spread evenly on fish, season with salt and pepper and wrap each piece in phyllo about 3 sheets thick, buttered between each sheet and finally buttered over top before baking at 325 -350 F for 6-8 minutes, until corners are browning and fish feels firm to touch.
3. In a pan, heat the remaining onion, chopped, mix in curry powder and then heavy cream and coconut milk, adding in lime juice and Mount Gay Rum to taste. When cream stats to rise, whisk in small among of roux till thickened. Remove from heat and pour over fish packets.
Cooking Term: Roux
(wikipedia) Roux (pronounced somewhat like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
Seafood, vegetables or meats cooked on a dampened cedar plank over a hot grill will bestow another dimension of flavor to your meal. First, your senses will be aroused by the aromatic scent of cedar planks as you prepare you dish. As if that isn't enough (for those that love the smell of cedar), the food itself is tasty, moist and tender. Cooking with cedar planks increases the retention of juices and flavors as the moisture from the pre-soaked plank steams and flavors the food; imparting a hint of smoky flavors. My favorite so far; sea bass.
cedar plank grilled sea bass for two
10 - 12 oz Chilean sea bass, 2 inches thick fresh lemon juice sea salt and pepper to taste garnish: lemon rings and/or fresh thyme
1. Follow the directions on how to use the cedar planks, soaking the planks for at least an hour 2. Heat up the grill, get it nice and hot 3. Place the sea bass on the pre-soaked plank, skin side down, sprinkle with fresh squeezed lemon juice 4. Add sea salt and pepper 5. Place the plank on the grill cooking for about 10 minutes until cooked through. 6. Serve on the plank or a plate. Garnish with lemon rings and/or sprigs of fresh thyme 7. Serve with your favorite grilled vegetables or for a more hearty meal, try potatos au gratin
Moule Frite--mussels and French fries, often served with an aioli sauce for your fries, is quintessential bistro fare.
Mussels in curry cream sauce is the perfect seduction meal when you need to prepare a simple, luscious meal in 30 minutes. The recipe below is for a basic curry cream sauce. For a bit more flavor I like adding a pinch or two of saffron for a curry saffron cream sauce. Or, there are many Thai variations that include the added richness of coconut milk, spices, and ginger. Either way, this is a meal that easily falls under the "quickie" category and will have you in and out of the kitchen in no time, unless you choose to also make home-made fries to accompany this dish. If I am in a rush, I go to my corner bistro and order fries to go.
mussels in curry cream sauce for two
2 Tb butter 2 shallots, minced 2 cloves of garlic, smashed 1 pinch of cayenne pepper 2 Tb lemon grass, finely chopped 2 Tb curry powder 1 cup of white wine 1 cup of cream 2 lbs mussels, cleaned 1 loaf French bread
to clean the mussels I think its best to use a pot with a colander or a salad spinner, so you can easily lift the colander leaving any sand or grit behind.Run mussels under cold water in the colander. Place the colander in a pot, fill with cold water and let soak for 15 minutes. Lift the colander out of the pot and rinse again. Next be sure to remove the beards--you do this by pulling out the hair-like strands between the shells of a mussel. If you find any shells that are open, discard them.
Add butter to a large heavy skillet over medium high heat. Saute shallots for 2 minutes. Lower heat to medium. Add garlic, pepper, curry and lemon grass. Stir until curry is blended in and cook for about 5 minutes. Add wine and cream. Turn heat up and bring to boil. Reduce heat to medium high and add mussels. Cover and cook for about 4-5 minutes or until all shells open up. Stir mussels in the sauce. Discard any mussels that did not open.
plating the dish
Divide the mussels among two bowls. Spoon the luscious curry sauce over the mussels. Serve with warm crusty bread to soak up this delicious sauce. White wine or beer go well with this dish. Tip: One of the easiest ways to eat the mussels is to take a shell and use it as "pinchers" to remove the mussel from another shell and bring it to your mouth.
When you find yourself alone with the love of your life--or a contender for that role, and you want to serve up an amazingly delicious, yet light seduction meal, this salmon dish will do the trick. Another hit from one of my favorite cookbooks, Mod Mex; this easy dish is made to impress.
The presentation begins when you plate the dish with a coating of Pipian Verde, a simple mole sauce (pronounced MOH-lay) made from roasted tomatillo, garlic, jalepeno peppers, and onions, thickened with toasted pumpkin seeds. Place the pumpkin seed-crusted salmon over the mole sauce, and pour two glasses of a light, crisp white wine. Lift your glasses and toast to your good fortune. Place a forkful of the salmon with the pipian verde into your mouth. Your eyes will slowly close to fully experience the vibrant sensations: the soft crunch of the toasted pumpkin seeds, the silky texture of the salmon complimented by the fresh flavors of the pipian verde. Just divine!
pumpkin seed-crusted salmon with pipian verdesauce Serves 6
basic salsa verde 6 large tomatillos, husked 1 medium yellow onion, quartered 2 cloves garlic 1 to 3 jalapeno or serrano chiles, stemmed and seeded 1/2 cup loosely packed fresh cilantro leaves 2 tablespoons freshly squeezed lime juice kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Place the tomatillos, onion, and garlic in the oven and roast for 15 to 30 minutes until lightly browned and soft; or you can grill them until charred. Combine all ingredients in the jar of an electric blender. Add chiles, cilantro, salt and pepper, and puree until the desired consistency; either chunky-smooth or completely smooth. This sauce will last for about a week stored in the refrigerator in a nonreactive container.
pumpkin seeds, salmonand pipian verde sauce 2 cups pumpkin seeds 4 tbsp olive oil kosher salt and freshly ground black pepper 3 cups salsa verde (see above) 6 skinless salmon fillets 2 large egg whites, lightly beaten
If you are cooking for 2 - 4 just use less salmon fillets and 1 egg white I would make all of the pipian verde. You can use this for other dishes, even a dip with chips or crudite. Note: You will need a large, oven-safe nonstick skillet to finish this dish off in the oven.
Preheat Oven to 350 degrees F.
Toss the pumpkin seeds in 2 tablespoons of the oil, season lightly with salt and pepper, and spread evenly on a baking sheet to lightly brown and become crisp, 5-7 minutes, shaking the pan occasionally. Remove the pumpkin seeds and turn the oven up to 375 degrees F.
In the jar of an electric blender, pulse the pumpkin seeds until just coarsely ground. Do not over blend. Remove half of the seeds and set them aside in a flat dish or pie plate. Save a few pumpkin seeds to garnish each dish. Pour the salsa verde into the jar with the remaining seeds and puree until smooth.
Season the salmon with salt and pepper and brush the top side of each fillet lightly with egg white. Carefully press the egg-coated side into the ground pumpkin seeds
Heat the remaining 2 tablespoons of oil in a large, oven-safe nonstick skillet over medium-high heat until very hot. Add the fillets, crusted side down, and transfer the pan to the oven for 3 minutes, or until the crust is lightly browned and crispy. Using a spatula or tongs, turn the fish, return the pan to the oven and cook for 3 more minutes, cook the fish to medium. Add 1 more minute of cooking if you prefer your fish more well done.
While the fish is cooking, in a small saucepan, heat the Pipian Verde sauce over medium heat until hot.
Coat each dinner plate with about 1/3 cup of the sauce, lay a fillet on top, garnish with a few toasted pumpkin seeds, and serve.
One of Nobu's signature dishes--black miso cod is pure seduction to one's palette. Those in the know are grateful that he has shared this recipe which can be found on many blogs, in magazines, websites and of course Nobu's cookbooks.
As a frenzied fan of Nobu's culinary mastery, I've visited his restaurants in LA, Miami, and of course NY. From a quick search online I see he has 15 restaurants including hot spots in Tokyo, Melbourne, the Bahamas, Hong Kong, Vegas and Aspen. Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been
a pioneer for Japanese cuisine since its opening in 1994. Nobu
partnered with actor Robert De Niro, producer Meir Teper, restaurateur
Drew Nieporent, and managing partner Richard Notar to bring his modern
Japanese to Tribeca. Nobu draws upon his classical training at sushi
bars in Tokyo and his life abroad in Peru, Argentina, and around the
world to create a whole new trend in Japanese cuisine. The resulting
dishes, including Tiradito Nobu Style, Yellowtail with Jalapeno, Squid
Pasta, and Black Cod with Miso, make Nobu the innovator of new style
So without further ado, here is one great recipe from master Chef Nobu.
Note: I had a hard time finding Hajikami so I served this with a very seasonal side dish: Fiddlehead Ferns. Also, Nobu's instructions say to leave the fish marinating in the Miso
paste for 2-3 days. Given my more immediate needs for a culinary
seduction meal now....I tried this with a 8 hour marinade, hoping it
would work out fine. It was a big hit--seduction mission accomplished!
4 black cod fillets, about 1/2 pound (230g) each 3 cups (800g) Nobu-style Saikyo Miso (see below) 1 stalk hajikami per serving*
Nobu-Style Saikyo Miso 3/4 cup mirin* 1/2 cup sake 2 cups white miso paste* 1 cup sugar
*All Asian ingredients: mirin, white miso and hajikami, can be found in Japanese markets and select specialty stores, or you can try Asian Food Grocer. Hajikami garnish pickled ginger shoot; if you can't find this you can subsititute it with regular sliced pickled ginger may.
If you can't find Hajikami there is a recipe for it below. I takes 12 hours to pickle the ginger.
miso marinade In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.
marinating the fish (suggested time: 2 - 3 days) Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
cooking the cod Preheat the oven to 400°F (200°C) and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
plating the dish Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu's Miso sauce to each plate.
hajikami ginger pickled in sweet vinegar(ama-zu) Remove any sand and debris and cut the ginger into 6-inch (15-cm) lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 Tbsp. per 1 quart/liter water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in ama-zu which has been diluted 100% with water.
For the seafood lover this panko crusted red snapper is the perfect
choice for a more casual yet tasty delight. Panko is the Japanese word
for "bread crumbs. This crunchy coating is perfect for fried foods as
it absorbs less grease (yeah!) and has a crisper, lighter airier
texture than regular bread crumbs leaving the fish perfectly moist
I was introduced to the idea of panko crusted red snapper by my friend Ellen who found a recipe on Food Network for Chicken Katsu.
She replaced the chicken with red snapper for a lighter meal, and I
added ginger to the marinade. Serve this dish with your favorite rice
and a vegetable such as the recipe below for baby Bok Choy with toasted
sesame seeds. Add a bottle of white wine or hot sake and the night is
Panko Crusted Red Snapper
3/4 cup soy sauce 2 tablespoons honey 1/2 tsp red pepper flakes 1 inch piece of fresh ginger, thinly sliced 1 tablespoon sesame oil 2-4 pieces of red snapper 1 - 1 1/2 inches thick, skin removed 1 - 2 eggs 2 tablespoons water 1/2 tsp Garlic powder (make sure it's powder not garlic salt) 1/2 cup peanut oil (more if you use a large frying pan) 1 cup mochiko rice flour ( note: I used regular flour) 1 cup of panko (Japanese bread crumbs) Garnish: Chives and sliced scallions
the soy sauce, ginger, honey, pepper flakes, and sesame oil in a
zip-top bag and shake it all together. Then add the red snapper. Let
the fish marinate refrigerated overnight, or at least 1 hour. After
marinating take the fish, take it out of the bag and slightly dry it
off by patting it with a paper towel.
Beat the egg, add the water and garlic powder.
the oil in a frying pan over medium/medium-high heat. Be sure to watch
the oil, if it begins to smoke - turn it down a notch.
the fish in the flour, then egg, followed by the panko. Place the fish
into the pan and fry for 5 to 8 minutes on each side, or until done.
The panko should be crispy and golden brown. I flipped the fish 2-3
times to prevent from getting dark brown. Place on a drying rack and
finish frying the other pieces. Garnish with a few pieces of chives and
Baby Bok Choy with toasted Sesame Seeds
complement the red snapper, I served Baby Bok Choy. Vertically slice 2
baby bok choys in half. Mix the 4 halves in a bowl with 2 tbsps of
sesame oil, place face down in a small roasting dish covered with
aluminum foil. Place this in the oven, cooking at 300 for 1/2 hour.
Remove the aluminum foil the last 10 minutes and turn the vegetables
over. Toast 2 tablespoons of sesame seeds in a dry skillet over med
heat for about 5 minutes to release their flavor. Stir to be sure the
seeds do not burn. Sprinkle over the bokchoy and serve immediately.
The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Clearly, this exotic fruit has withstood the test of time for a reason. Famed for its lively color and refreshing juice, pomegranates add
beauty and flavor to appetizers, entrees, desserts and beverages.There are many wonderful recipes using pomegranates that are worthy of a Seduction Meal. Try a few before deciding upon your favorite as there is surely one that will add sparkle and a boost of love to your romantic soiree.
Featured are three cocktails using PAMA liquor: The Blushing Lady, Pama Passion, and Champagne Dreams.
The Blushing Lady
1 oz. PAMA Pomegranate Liqueur 2 oz. Vodka 1 oz. Pink Grapefruit Juice Lemon Wedge Course sugar, for garnish
Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass.
Go to the bottom of this post for the other two recipes.
Halibut Rolled with Pomegranate Stuffing recipe from the Pomegranate Council -- serves 4
1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut 1 teaspoon salt 1/3 cup olive oil or butter 1 onion, peeled and thinly sliced 3 garlic cloves, peeled and crushed 1/4 teaspoon freshly ground black pepper 1/4 cup chopped walnuts 1 cup pomegranate juice or 3 tablespoons pomegranate paste 1 tablespoon slivered candied orange peel 2 tablespoon fresh lime juice 1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water 2 tablespoons chopped walnuts 2 tablespoons pomegranate seeds
fish in cold water. Pat dry with paper towel and rub both sides with 1
teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion
and garlic. Add all ingredients except the saffron water and lime juice
and cook for 3 minutes. Mix well and remove stuffing from heat.
oven to 400 degrees. Lay fish out on the baking dish. Place a layer of
stuffing on one end of the fish about 1 inch long and gently roll from
the stuffing end and pin closed if necessary. Pour the saffron water,
the rest of the oil, and the lime juice over the fish. Place in the
oven and bake 10-15 minutes (until the fish flakes easily with a fork),
basting from time to time.
Arrange the fish on a serving
platter. Pour the sauce from the baking dish over the fish and garnish
with walnuts and pomegranate seeds.
Pomegranate and Papaya Salad withGinger Dressing recipe from the Pomegranate Council -- serves 6
Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.
1 medium pomegranate 2 tablespoons lemon juice 1/2 tablespoon white wine vinegar 1 clove garlic, chopped finely 1 teaspoon freshly grated ginger or a generous 1/4 teaspoon powdered 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil 2 heads endive, separated into leaves 3 quarts baby lettuce or other torn lettuce leaves 1 medium papaya, peeled, seeded and cut into 1/2-inch cubes 2 tablespoons thinly sliced green part of green onion
Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
For a main dish--try adding a mound of crab or lobster salad in the center.
CHAMPAGNE DREAMS 1 ounce Pama 1 ounce Cointreau 1 ounce Fresh orange juice 3 ounces Champagne or sparkling wine
Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.
PAMA PASSION 1 1/2 oz. PAMA Pomegranate Liqueur ¾ oz. Peach Schnapps Orange Juice and Lemon Lime Soda Splash Grenadine Garnish with a lime
This dish is a beautiful way to deliver an edible rose of love. The black cod is pan seared, served over a bed of garlic infused tomatoes, kalamata olives, sauteed leeks, garnished with a roasted artichoke heart and topped with toasted pine nuts. Just divine!
2 - 4 cod fillets, you can use black cod (preferred) any type of cod or fresh mild white fish, at least 1" thick
3 tbsp grapeseed oil
1/4 cup of flour, with a dash of salt and pepper
1 cup of leeks, sliced in circular 1/4" rings, thoroughly washed and drained
1/2 cup of cherry tomatoes, cut in half
1/4 cup of pitted Kalamata olives sliced in half lengthwise
3 cloves of garlic, thinly sliced
1 tbsp olive oil
garnish - 1 artichoke heart per dish (can be bought from specialty food stores)
Toasted pine nuts
*I don't use salt or pepper for this dish as the olives are a bit salty
Prepare the Vegetables Starting with the vegetables, add 1 tbsp of olive oil to a skillet and heat over high heat, when the oil is hot, turn to medium high and add the leeks; saute for about 5 minutes. Next add the olives and tomatoes. Saute over low heat for 4-5 minutes. Make a space in the center of the skillet and add garlic slices. After a few minutes, mix together with all vegetables, and add artichoke hearts in the center to warm. Keep skillet warm over super low heat while preparing the rest of the meal.
Prepare the Cilantro Sauce
1 cup of chopped fresh cilantro, about 1 full bunch, rinsed
1/4 cup of grapeseed oil or virgin olive oil, more as needed
1/4 tsp lemon zest
1 tablespoon fresh lemon juice
1/2 clove of garlic
salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside. Cooking the fish. Add a dash of salt and pepper to flour and mix together. Dust the fish with flour and coat all sides, top and bottom. Add grapeseed oil to a separate cast iron skillet using high heat to get the pan nice and hot. Place the fish in the center of the skillet, skin side down if there is skin on the fish. Lower the heat to medium and pan saute the fish slightly pressing the fish down into the pan. Shake the fish while cooking so it does not stick to the pan. Add 1 tablespoon of the Cilantro Sauce on top of the fish and turn over to cook. Cook for about 3 minutes per side, until the fish opaque and flaky. Remove the fish and cover to keep warm. . Toasted Pine Nuts Just before serving, in a hot frying pan, dry and clean (no oil or butter) quickly toast pine nuts (just to warm and soften). This will bring out the flavor. Be sure to do this quickly as they tend to brown/blacken pretty fast
Plating the dish Place a mound of the sauteed tomatoes, olives and leeks in a dish, top with a piece of fish. Drizzle some of the cilantro puree on top of the cod. Place a roasted artichoke in the center of the fish and fan out to make the artichoke look like a rose. Garnish with toasted pine nuts. Pure magic!
Suggested Side Dish: Serve roasted potatoes in a separate dish.
Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.
"I typically make this dish as a starter to my tuna and soba dish (see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."
photo copyright CM Harrington
spicy tuna tartarerecipe
potato chip garnish
1 medium size sweet potato or white potato
Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil.
1/2 cup soy sauce 2-3 tablespoons of Yuzu pinch of red hot pepper flakes 1/2 teaspoon of sake
Mix all ingredients together. Set aside
spicy tuna tartare
1/2 lb of sushi grade Ahi tuna Thai chili sauce Small bit of soy based Japanese Mayonnaise
Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.
plating the dish
Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean
sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.
Pour two cups of sake and Bonsai!
Note: You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.
Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine
Japanese Mayo is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package!
Thai chili paste can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!
This wonderfully presented dish was submitted by CM Harrington. A Seduction Meal indeed, I can't wait to try this!
"They key to this dish is in the timing. Measure and prepare all ingredients and set before you "mis en place" to keep things moving along. There are three parts to assemble--the Dashi broth, the soba noodles and the seared tuna."
broth - Dashi, or Japanese Fish Broth 1 cup of water 3 - 4 pieces of Dashi Kombu (kelp) used only for flavor and then removed 1/2 cup Bonito flakes 1 cup of sake
Dashi is a broth and a staple used in many Japanese dishes. To make the broth, mix together the water, kombu and bonito flakes in a medium pot.
Bring broth to a boil over medium heat and cook until the volume is reduced in half; 10 - 15 minutes, remove from heat. Avoid boiling with kelp, and don't let the bonito flakes steep for too long --both could result in bitterness. Strain the broth through a sieve to remove food parts, discard. Place liquid back in pot, while still warm, add sake. Keep broth warm over super low heat. Next prepare the noodles.
1 package of soba noodles I prefer wild yam or lotus root for the added flavor they impart cook as directed, be sure not to over cook
1 lb sushi grade Ahi Tuna (I get mine at Wild Edibles)
Make a Rub by mixing together a pinch or two of Chinese 5 Spice, Chili powder, black pepper, a very little bit of salt. Prepare enough to coat the piece of fish on each side.
Micro-greens/sprouts for taste and garnish
Start by rubbing olive oil over entire tuna and coat all sides of the tuna with the rub.
Place cast iron skillet over high heat--we will sear the tuna. Do not put anything in the skillet; just get it nice and hot.
Turn down the heat to medium and place fish in skillet. Tuna and salmon have built in thermometers in that you can see how the fish is prepared by watching the white cooked fish rise from the heat up. We preferred seared tuna for this dish, but you can cook this to your preference.
Cook fish 1-4 minutes on all sides. When cooked to your liking, remove from skillet and place on cutting board. With a very sharp carving knife cut the fish across the grain in thin slices--the thinner the better.
plating the dish
This works best in a dish that has a little depth (see photo). We used Joseph Abboud bowl and plate.
Place noodles in the center of the dish; go for the sculptural effect you often find in restaurants by placing the noodles in the dish with some height.
Ladle about 1/2 cup of the broth over the noodles. The idea is not to completely cover the noodles in broth so measure the broth based on the serving dish you are using.
Place thinly sliced tuna over the noodles and garnish with micro greens (bean sprouts)
I learned to make this dish from my best friend--actually I begged her to give me the recipe every time she served it. We'd dine in her candle-lit NYC garden surrounded by roses, honey suckle, fresh herbs and always a group of interesting people. Everyone loved this dish!
Serve salmon over rice pilaf with a side of asparagus dripped in lemon butter (next post on Seduction Meals).
boneless salmon for two 3 tablespoons olive oil 2 shallots, finely chopped 3 cloves of crush garlic a pinch of cayenne pepper 2 medium tomatoes, diced 3 tablespoons of curry (be sure it is fresh for the best flavor) 1 pint of light cream salt and pepper to taste 1 box of Near East rice pilaf, original mix
Prepare the rice as per the range top directions.
Salmon: In a large skillet, heat olive oil over medium-high heat. Add shallots and garlic, stirring until soft. Add cayenne pepper and tomatoes. Stir ingredients; cooking for about 2-3 minutes. Add curry powder and cream, stir until well blended. Add two - three salmon pieces, skin down. Spoon the mixture over the salmon. There should be enough sauce to come at least 1/2 of the way up the sides of the salmon. Lower the heat to medium-low and cover tightly. Let simmer for 5 - 10 minutes or until salmon is cook to your liking. Test with a fork. Spoon mixture over the salmon from time to time.
Plating the Dish Place a 1/2 cup or 1 cup of rice on each dish. Place a piece of salmon on each plate next to the rice. Pour the sauce over the fish and the rice. Serve with a green vegetable. While this salmon dish is fast and easy to make, it is quite impressive in flavor and will have your amore whispering sighs of adoration in your ear.