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by The Tasty Gardener, on May 16th, 2010
Today is National Coquilles St. Jacques Day.
Coquilles St-Jacques
1/4 cup all-purpose flour
3/4 tsp salt
1/8 tsp cayenne pepper
1 1/2 lbs sea scallops
4 tbsp butter
8 oz fresh mushrooms, sliced
1 cup chopped onion
2/3 cup dry white wine
2 tbsp Cognac
3 tbsp bread crumbs
2 tbsp butter, melted
1/3 cup Gruyere cheese, grated
1 tbsp fresh lemon juice
1. In a bowl combine the flour, salt, and cayenne powder.
2. In a skillet over medium high heat melt and butter.
3. Dredge the scallops in the flour, coating completely then ad to the butter. Saute, turning once until golden on each side about 4 minutes. Drain to plate and keep warm.
4. Add the mushrooms and onions to the skillet and saute until they start to brown. Add the wine and scrape up any little bits off the bottom of the pan.
5. Simmer until reduced by half then stir in the cognac and add the scallops to heat up again.
6. In a baking dish place the scallops and sauce.
7. Sprinkle with the cheese, bread, and cheese and drizzle with the butter.
8. Place under the broiler and bake until bubbling about 5 minutes. Sprinkle with lemon juice and serve.
by The Tasty Gardener, on May 10th, 2010
Today is National Shrimp Day.
Okay! By the end of this month you will see a bit of a trend. There are a lot of coconut recipes. I actually don’t like coconut, except for these few recipes i’ve shared. Go figure!
Coconut Shrimp
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 tsp baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp, peeled, deveined
3 cups oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
1. In a bowl combine the orange marmalade, mustard, honey and hot pepper sauce. Set aside.
2. In a medium bowl combine the egg, ½ cup of flour, baking powder and beer.
3. In another bowl place ¼ flour.
4. In another bowl place the coconut.
5. Holding the shrimp by the tail dredge in the flour and shake of excess.
6. Dip the shrimp in the egg mixture, letting excess drip off.
7. Finally roll the shrimp in the coconut. Place on waxed paper lined sheet. Refrigerate for 30 minutes.
8. Meanwhile heat oil to 350 degrees F.
9. Add the shrimp in batches cooking each for 2 to 3 minutes or until golden brown. Drain on paper towel.
10. Serve with the marmalade/mustard dipping sauce.
by The Tasty Gardener, on April 29th, 2010
Today is National Shrimp Scampi Day.
Serve this over rice or along side chicken or steak.
1 1/2 pounds large shrimp (about 16 to 24), rinsed, shelled and deveined
1/3 cup butter
4 tbsp garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
salt and pepper, to taste
1. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned.
2. Add shrimp, green onions, wine and lemon juice and cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
3. Sprinkle the parsley and salt and pepper before serving.
by The Tasty Gardener, on March 27th, 2010
Today is National Spanish Paella Day.
Spanish Paella
2 chicken breasts, cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup red wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, chopped
1 lb shrimp, shelled and deveined
1. Heat a splash of oil in a large saute pan or traditional paella pan.
2. Add the chicken and sausage and cook until brown. Remove to a plate.
3. Add the onions to the hot pan and another small splash of oil and saute until golden.
4. Add the garlic and stir for a few moments.
5. Add the tomatoes breaking them up with a wooden spoon.
6. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
7. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
by The Tasty Gardener, on March 12th, 2010
Today is National Baked Scallops Day.
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1 pinch cayenne pepper
1/4 cup grated Romano cheese
1. Preheat oven to 400 degrees F.
2. Pour melted butter into a medium casserole dish. Spread the scallops evenly in the butter.
3. Combine the remaining ingredients and sprinkle over the scallops.
4. Bake about 20 minutes, or until scallops are firm.
by The Tasty Gardener, on February 18th, 2010
Today is National Crab Stuffed Flounder Day.
You can also use this stuffing mix for shrimp or mussels. And if you want it extra rich, drizzle a little melted butter over top after it comes out of the oven.
Crab Stuffed Flounder
1 green onion, chopped
2 tbsp roasted red peppers
1/2 lb crabmeat
2/3 cup fresh breadcrumb
1 egg, beaten
1 clove garlic minced
1/2 tsp salt
1/3 cup mayonnaise
4 tbsp fresh parsley, chopped
4 flounder fillets
1. Combine all ingredients in a bowl.
2. Place fillet in bake dish and spread with crab mixture.
3. Bake the fillets at 400 degrees for 20-25 minutes until top is slightly brown and bubbling.
by The Tasty Gardener, on January 21st, 2010
Today is National New England Chowder Day.
New England Clam Chowder
1 quart shucked clams (add water if too dry)
1/3 lb bacon, diced
1 large onion, minced
2 ribs celery, minced
2 large potatoes, diced
1 bay leaf
1/2 tsp thyme
1 quart of milk, scalded
1/2 cup of butter
1/4 cup of flour
Salt and pepper, to taste
1. Drain and chop clams reserving liquid.
2. In a large fry pan cook bacon until fat is all rendered. Add onion and celery to pan and lightly brown. Add the butter and melt.
3. Add the flour stirring constantly for 5 minutes. Add the clams and their liquid, potatoes, bay leaf, thyme, and milk. Cook until potatoes are tender.
4. Add salt and pepper to taste.
by The Tasty Gardener, on January 7th, 2010
Today is National Tempura Day.
Tempura Battered Shrimp
1/2 cup flour
1/2 cup cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
2/3 cup ice water
Oil for deep frying
2 lb shrimp, peeled and deveined, tail on
1. Sift together the first 6 ingredients and set aside.
2. In a medium bowl, beat the egg slightly with the ice water.
3. Stir in the dry ingredients into egg mixture and mix until combined. Do not over mix, the batter should be lumpy
4. In a pot carefully heat oil over medium high heat.
5. Using their tails dip the shrimp in the batter then carefully place in oil. Fry until coating is crispy and shrimp start to float about 2-3 minutes. Place coat shrimp on paper towel to absorb excess oil. Serve with any flavored dipping sauces
by The Tasty Gardener, on December 14th, 2009
Today is National Bouillabaisse Day.
Bouillabaisse
Serves 6-8
1/2 cup onion, roughly chopped.
1/2 cup celery, roughly chopped
5 leeks (white part only) roughly chopped into rings
1/4 cup fennel, roughly chopped
5 tbsp chopped Italian parsley
5 tbsp chopped curly parsley
2 tbsp fresh chopped oregano
7 cloves crushed garlic
zest of one orange
1 can whole tomatoes
1 5 1/2 oz can tomato paste
5 tablespoons extra virgin olive oil
1 tbsp paprika
1 tbsp crushed black peppercorns
1 tsp saffron
1 tsp salt
2 cups clam juice
5 cups water
3 bay leaves
6-8 cups seafood (a combination of any of the following: bay scallops, jumbo shrimp, calamari, mussels, little neck clams, salmon fillets, monkfish)
1. In large stockpot heat olive oil on medium high.
2. Add the onion, celery, and leeks and sauté for a few moments until the vegetables become translucent.
3. Add the garlic cloves, parsleys, oregano and orange zest. Stir until well blended.
4. Next add tomatoes, paprika, peppercorns, saffron, salt and bay leaves. Mix well.
5. Add the can of tomato paste, clam juice and water. Stir to blend.
6. Add seafood and mix.
7. Cover the pot and allow the bouillabaisse to simmer for 45 minutes.
by The Tasty Gardener, on October 2nd, 2009
Today is National Fried Scallops Day.
While this recipe calls for the scallops to be placed on a bed of rice I think a nice plate of egg noodles lightly buttered would be equally fantastic.
Pan Fried Scallops Recipe
1 1/2 lb. rinsed sea scallops
1/2 c. breadcrumbs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
pinch of cayenne
1/2 c. butter
2 c. cooked rice
1/4 c. white wine
1. Mix breadcrumbs, salt, pepper, and paprika. Roll scallops thoroughly in breadcrumb mixture.
2. In a large skillet, heat butter until frothy. Add scallops and sauté until lightly browned.
3. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; boil gently while stirring for 1 minute. Pour over scallops.
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