Oysters in Garlic Butter

Oyster purists might argue that oysters don't require any condiments. True, but sometimes, adding a bit of a punch to the oyster is just what's needed. This garlic butter is subtle enough to bring the flavour of the oyster to its high. The oysters in garlic butter is a simple but great recipe to add something different.

• 6 tbsp unsalted butter, at room temperature
• 2 cloves garlic, peeled
• 4 tablespoons minced parsley
• salt and freshly ground pepper
• 24 oysters
• coarse salt for baking sheet

1. Preheat the broiler.
2. Put the butter in a bowl. Press the garlic cloves over the butter and mix well. Add the parsley, season with salt and pepper to taste, and refrigerate. 
3. Open the oysters and put them, in their shells, on a baking sheet filled with coarse salt. Add about 1⁄2 teaspoon of the parsley butter mixture to each oyster and broil for 1 to 2 minutes. 
4. Serve the oysters in garlic butter immediately with rye bread.

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Smoked Salmon Carpaccio

•  250 smoked salmon 
• 2 thinly sliced scallions
• 2 tomatoes
• 1 lemon
• 1 teaspoon capers

1. Cube tomatoes into small pieces, take off seeds. Finely slice the scallions.

2. In a small bowl mix the juice of 1/2 lemon (2 T), 3-4 T olive oil, some lemon zest, and chopped scallions. Arrange the pieces of salmon on a plate, top with the mix from the bowl.

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Avocado and Smoked Salmon Salad

Russian contemporary kitchen is known for its complex layered salads that combine lots of pre-cooked ingredients. This salad is a refined version of a typical layered salad with ingredients that are not traditional for the Russian kitchen.

I used canned sprat (шпроты), a Baltic type of herring, that have a distinct smoked flavour. It works amazingly well in this recipe.

Servings: 4
Time: 45 minutes

• 1 cubed avocado
• 1 tablespoon lemon juice
• 2 potatoes, boiled and cubed
• 200 grams, smoked salmon, thinly sliced
• 5 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 shallot, chopped
• 2 tablespoons dill, chopped

1. Mix cubed avocado with the lemon juice.
2. In a flat serving dish spread 2 layers of plastic wrap in a criss-cross pattern leaving enough wrap on the sides to cover the dish at the end.
3. Start putting the ingredients one by one, by layer in the following pattern:
   -avocado, mixed with lemon juice
   -sour cream
   -dill
   -salmon
   -shallots
   -potatoes 
4. Wrap the sides plastic wrap on top of the dish. Press gently. Put in a fridge for 15-20min.
5. Unwrap the top part of the plastic, put a flat plate over the dish. Gently but quickly turn the dish upside down, remove the wrap. 
6. Serve with a slice of lemon.

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Shrimp and Avocado Salad

Servings: 4
Time: 30 min.

• 2 avocados, diced
• 300g shrimp, cooked, diced
• 1/2 stalk celery, diced

Dressing:

• 2 Tablespoon(s) mayonnaise
• 2 Teaspoon(s) hot sauce
• 1 Tablespoon(s) lemon juice
• 1 Tablespoon(s) fresh chopped parsley
• 1 Tablespoon(s) olive oil
• 2 Clove(s) pressed garlic
• 1 Teaspoon(s) white vinegar
• 1 Teaspoon(s) mustard 

1. Combine the ingredients for the dressing. Mix well. 
2. Dice the shrimp, celery, and avocado. Pour the dressing and mix gently. 
3. Scoop into prepared avocado shells. 

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Bourride. Fish Soup

A Mediterranean classic that you will find in Provence and Languedoc, bourride is a fish stew made with white fish and served with rouille and crusty bread. I wanted to recreate the most delicious thin fish broth I had in Le Chalut in Port Vendre, by Collioure, served with rouille (aioli with garlic and saffron) and slices of crusty bread. This particular recipe creates a burst of flavors and it can be served as broth or puree, or as traditional fish stew, similarly to Bouillabaisse.

Since I was looking for a thin broth, I've strained the soup and served only the broth, just as I tasted it Le Chalut.

Level: difficult
Serves: 8
Makes in: 2 hours

• ¼ cup olive oil
• 1 tsp. fennel seeds
• ¼ tsp. cayenne
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1½ cups dry white wine
• 4 cups seafood stock
• 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
• 10 oz. medium shrimp, peeled and deveined, tails removed
• ½ tsp. saffron threads
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving

For the rouille

• 3 garlic cloves, chopped
• 2 egg yolks
• 150ml (5fl oz) olive oil
• ½ tsp cayenne pepper
• 4 tsp tomato purée
• lemon juice 

1. Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
2. For the rouille, put the garlic into a pestle and mortar with some salt and grind to a purée. The salt acts as a good abrasive. Transfer to a bowl and mix in the yolks, then start adding the oil drop by drop, beating all the time (use a wooden spoon or an electric hand beater). The mixture should thicken as you add the oil. Stir in the cayenne. Add the tomato purée, then lemon juice to taste. Add more lemon juice or cayenne if you want.
3. Serve the soup hot, offering bowls of gruyère, toasted baguette, and rouille on the side. 

Original source: http://www.telegraph.co.uk/foodanddrink/, http://www.saveur.com

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Crab Legs in Garlic Butter

A quick and hassle-free alternative to steamed crab legs, this amazingly flavourful recipe preserves all the flavours and moisture and is hands-down my favourite.

• 1 pound crab legs, thawed or fresh
• 1/4 cup butter
• 5 cloves garlic, minced
• 2 tablespoons white wine
• 2 tablespoons fresh parsley
• 1/8 teaspoon salt
• chili pepper flakes
• 1/4 teaspoon fresh-ground black pepper

Directions

1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in herbs and condiments, add wine. Continue to heat mixture until bubbling.

3. Add the crab legs; toss to coat; cover with lid and allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

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Quick and Easy Fish Stew

•  300g white fish
• 100g shrimp
• 1 white onion, sliced
• 2 cloves garlic, sliced
• 1kg canned diced tomatoes
• 1 cup white dry wine
• 1 teaspoon red pepper / chili flakes
• 2 tablespoons fresh parsley, thyme, oregano, chopped

1. Saute a single sliced onion in a few tablespoons of olive oil, toss in a pinch of red chile flakes and a couple of cloves of garlic.
2. Add a pound or two of good Italian canned tomatoes (preferably San Marzano), and pour in a half-cup or so of dry white wine, like pinot grigio. 
3. Add some chopped fresh parsley, thyme, or oregano, and let it simmer a few minutes before adding two pounds of fish cut into rough, two-inch chunks. 
4. Stir a little, but don’t break the fish.
5. Once the fish flakes, it’s done. It won’t take more than four to five minutes, depending on how thick the fish is.

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Curried Tuna Muffins

I happen to work in a place that appreciates the power of social interaction and food. We have frequent potlucks and I prefer to bring something relatively original. This time my choice was tuna muffins. Although the recipe calls for quite a few ingredients, the process is not complicated, and the end result - savoury muffins with delicate South-Asian flair.

Fresh out of the oven!

Adapted from a recipe by Mochachocolata Rita.

- 1 red onion, finely chopped
- 1 garlic clove of garlic minced
- 1/2 red bell pepper, finely diced
- 2T curry powder
- 1t chili sauce or tabasco
salt to taste
- 1 egg, beaten
- 1/3C of coconut milk
- 3T of olive oil
- 1/4C grated parmesan
- 1 cup of self raising flour, sifted OR 1C regular flour and 1T baking soda

Preheat oven to 375F.
1. Saute the first 3 ingredients in 1T of olive oil until tender, remove from heat. Add 2T curry powder and salt, set aside.
2. In another bowl beat an egg, add olive oil, and coconut milk. Add the mixture to 1C of flour, stir, and add tuna.
3. Pour into muffin cups or any other baking dish of your choice. Bake for 30 min and test with a toothpick before taking it out.

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The Spat Layered Salad

• 3 potatoes, cooked, boiled, grated
• 1 large carrot, grated and sauteed 
• 1 white onion, diced and sauteed
• 1 can spat, each cut into 4 pcs 
• 3 boiled eggs, grated
• 6 oz hard cheese
• 1 cup mayonnaise 
• 1/4 cup milk

1. Prepare each ingredient as indicated: grate boiled potatoes, saute onion and carrots (separately), grate eggs.
2. Mix the milk with mayonnaise.
3. Layer the ingredients as listed on top starting with potatoes. Add the mayo mixture in between each layer.

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Avocado and Shrimp Salad

Servings: 4
Makes in: 30 minutes
Level: easy

Great as appetizer or an pretty salad

• 2 avocados, diced
• 300g shrimp, cooked, diced 
• 1/2 celery, diced
• 2 tablespoons mayonnaise
• 2 teaspoons hot sauce
• 1 tablespoons lemon juice
• 1 tablespoons parsley, fresh chopped 
• 1 tablespoon olive oil
• 2 clove garlic, pressed
• 1 teaspoon white vinegar
• 1 teaspoon mustard

Combine all but the first 3 ingredients, mix well. Dice the shimp, celery, and avocado. Pour the dressing and mix gently. Scoop into prepared avocado shells. 

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Easy Tuna Pate

•  4 (90g each) cans of tuna, water/ oil drained
• 1 egg
• 3 egg whites
• 50g cream
• 150g tomato puree, canned or ketchup
• salt, pepper to taste
• thyme, basil to taste

1. Mix tuna in a food processor till smooth. Add cream, salt, pepper, tomatoes, and one egg. Beat again.
2. Beat egg whites till it turns foamy. Fold in the tuna mix. 
3. Transfer to a serving bowl. Cover with plastic wrap. Place in a microwave for 5 min. 
4. Cool, turn upside down, serve with/without sauce.

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Seafood Melange

 

A mouthwatering quick seafood melange makes a great main dish if served over pasta or any other choice of sidedish.

Serves: 4 
Makes in: 30min

• 2 tbsp cup butter 
• 2 tbsp vegetable oil
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 5 cloves chopped garlic
• 5 tbsp chopped fresh parsley
• 300g medium raw shrimp, shelled, deveined
• 200g white fish fillet, cubed
• 100g scallops

1. Preheat oven to 450 degrees F (230 degrees C). 
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp and fish in a shallow baking dish. Pour the butter mixture over seafood.
4. Bake in preheated oven for 10-15 minutes or until the seafood is ready.
   

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Layered Teriyaki Shrimp Dip

• 340g pkg cooked peeled baby shrimp, fresh or frozen
• 2 celery stalks, finely chopped
• 250 g block cream cheese, cut into cubes    
• 1/2 cup (125 mL) sour cream 
• 2 tbsp (30 mL) teriyaki sauce
• 2 tsp (10 mL) hot chili-garlic sauce 
• 1/4 cup (50 mL) chopped fresh coriander 
• pinches of salt

1. If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki sauce, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
2. Spoon a little of the cheese into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. 
3. Repeat layering 2 more times, finishing with shrimp. 
4. If making ahead, cover and refrigerate overnight. Great with rice crackers. 

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Shrimp Scampi

• 1/4 cup butter
• 5 cloves minced garlic
• 1 lb deveined, peeled shrimp
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 1/2 tsp black pepper
• 1/2 cup parmesan cheese
• 1 tbsp parsley
• 1 package (500g) angel hair pasta 

1. Cook pasta al dente. 
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3. 
3. Stir in wine, lemon juice, and pepper. Bring to a boil and cook for 30 seconds while stirring constantly. 
4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately. 

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Tuna Waldorf Salad / Sandwich

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp powder curry
• 1 can (6 oz) tuna in water
• 1 shallot, finely chopped 
• 1 granny smith apple, cored and diced 
• 1/4 cup chopped walnuts
• 1/2 cup diced celery
• 1 tsp sweet pickle relish
• 4 large croissant / bun

1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 
2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. 
3. Serve with a dill pickle and potato chips. 

Original recipe source: allrecipes.com

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Tuna Carpaccio

• 4 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 tablespoons capers 
• 200g tuna, thinly sliced

Whisk, pour over thinly sliced tuna. Let come to room temperature for 30 min. 

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Seafood Crostini

• 200g imitation crab or cooked chopped shrimp
• 2 tablespoons mayonnaise
• 1/4 teaspoon or tabasco red chili sauce
• 1 teaspoon lemon juice
• salt, pepper to taste

Mix the ingredients. Spoon on bread or crostini. 

Original recipe Chatelaine.ca

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Scampi Linguini

This recipe is so easy and so divinely good!

• 1 12oz package linguine
• 3/4 cup butter
• 1 lb peeled and deveined shrimp
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 3 tbsp fresh chopped parsley 

1. Preheat oven to 400 degrees F (205 degrees C). 
2. Cook pasta until al dente. 
3. In the meantime, put butter or margarine in 13 x 9 x 2 inch glass baking dish, and place in oven until butter melts. 
4. Add shrimp, garlic, and lemon juice to melted butter or margarine; stir to blend. Return dish to oven, and bake shrimp 3 minutes. Mix in parsley, and continue baking until shrimp are just cooked through, about 2 minutes longer. Season with salt and pepper. 
5. Drain pasta, and transfer to a large bowl. Spoon shrimp mixture over, and toss to combine. Serve immediately.  

Original recipe: allrecipes.com

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Salmon Crespelle with Lemon Cream Sauce

In spite of lengthy instructions, the dish is rather easy to make, although a bit time-consuming. I have mixed feelings about the dish: the presentation is absolutely beautiful and crepes can be assembled a day in advance. I found the sauce a bit bland and the dish, overall, lacks a punch. I'd play with sauce if I make again
Serves: 6
Makes in: 60+

For crepes
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon
3 tablespoons unsalted butter, melted

For sauce
2 tablespoons unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1 (8-oz) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper

For salmon crespelle
2 tablespoons unsalted butter, softened
1 shallot, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded

1. Make crespelle:
   Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon. 
2. Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.
3. Make sauce:
   Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides. Add flour and cook, whisking, 2 minutes. Add clam juice and water in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat. 
4. Assemble: Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.
   Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet. 
5. Put 1 crepe, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of crepe and foldcrepe  around salmon, leaving ends open. Transfer to baking dish, arranging, seam side down, in sauce. Make 5 more cannelloni with remaining salmon and crepe in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni. 
6. Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes. 

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Honey-Ginger Grilled Salmon

Adapted from Allrecipes.com

This terrific recipe is light and it works for all types of meat and seafood, including crustacean. Can be baked in the oven.

Servings: 4 
Time: 1 hour

• 1 tablespoon ground ginger
• 3 cloves garlic, pressed
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion
• 1 salmon fillet, (500g) 

1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

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