Seafood Weekend

We had a hankering for seafood over the weekend. So spaced over two meals I cooked up:

Chili Garlic Scallops

Ingredients

• 1-LB dry packed sea scallops (dry packed are not treated and never frozen)
• 4-oz Lee Kum Kee chili garlic sauce
• If you are brave, toss in 1-2 minced jalapenos or habaneros 

Heat up the chili garlic in butter for a few minutes then saute scallops for 1 & 1/2 mins each side and no longer!

Finishing touch - place a scoop or two of fish roe on top of each scallop prior to serving.

Steamed Mussels

Ingredients 

• 3lbs mussels
• 4 shallots
• 1 small onion diced
• 6 cloves of garlic
• 3 TBS olive oil
• 2 pints white wine
• fresh herbs 

Saute onions, shallots and garlic in olive oil for 3 minutes. Add the wine and bring to a boil. Add mussels and cover. Steam until mussels open (about 3 mins). Add fresh herbs. Serves 3.

Note that if the mussel does not open after cooking, don't eat it. You want them debearded already when you buy or ask to have them do it. Most good seafood shops will do that for you. Also, I typically use about a 1/2 bottle of wine.

Seafood Curry

Ingredients

• 2 lbs of seafood - such as shrimp, scallops, firm fish. Fish recommendations are sword, marlin, tuna, monk, grouper, mochong. opah, ono, or wahoo. The shrimp should be deveined.
• 8+oz of curry paste. I recommend Patakas (with the purple top)
• 2 cans coconut milk
• Optionals - Mushrooms, onions, spinach, and garlic

Preparation

Cube fish (if not already done) to approx. 3/4 to 1 inch. Marinate seafood in paste 2-24 hours. Shorter the better. I typically marinate about 4 - 6 hours. To marinate, just mix all the fish ingredients by hand in a bowl. Wear an apron as curry paste will stain. Mix until yellow throughout.

Sautee optionals in oil/butter. I recommend just a bit of olive oil. Onions first, then mushrooms, then garlic, then add an entire bag of spinach. Use a lid to squish the spinach down. Don't worry, the spinach will 'disappear' even though an entire bag will seem excessive. Add left over curry paste on top of spinach.

Pour in the cococnut milk, and reduce to desired thickness. I typically use about one to 1 & 1/4 cans for thicker curry. Add in the seafood and simmer for 5 minutes on medium high. When the shrimp tail touches the head, it is done but I'll go a bit longer myself. Pour over Basmati rice.

Cajun Coleslaw

I'm a huge coleslaw fan. And not the dry kind. Gotta be creamy. Dry kind can be good if seasoned just right, but it still reminds me of just eating a dry salad. Make it creamy. Make it flavorful with some bite.

My Texas race partner, Tim Carroll, sent me a plethora of Cajun style cook books for Christmas. Within one of them (Cooking in Cajun Country) was this recipe which we recently had with some smoked chicken I had made in my new Char-Broil Big Easy smoker. Pint of Guinness and I was one happy man. Enjoy!

Cajun Coleslaw

2 heads green cabbage, chopped
1 head purple cabbage, chopped
3 apples, chopped
1 pound carrots, shredded
3 cups mayonnaise
4 tablespoons honey
2 tablespoons can or apple cider vinegar
Juice of 1 lemon
2 teaspoons Cajun/Creole seasoning

Mix the cabbage, apples, and carrots together in a large bowl.

In a separate bowl, combine the mayonnaise, honey, can vinegar, lemon juice, and Cajun/Creole seasoning. Stir until completely mixed. Pour dressing over the cabbage mixture and fold together. Serves 10 as a side dish.

Notes - We used a bag of coleslaw mix and 3 scallions. We only made half the dressing but used the full 2 teaspoons of seasoning. We did not use the apples.

Moroccan Grilled Salmon

While Cedar Plank Salmon remains my favorite grilled fish recipe, I will have to try out this one, courtesy Food Network Magazine.

Ingredients


1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Arroz Cubano

This is the breakfast food of choice for Team Garmin-Cervelo rider Christian Vande Velde. As with any dish that is popular, every household has their own version. Some cooks prepare the rice with garlic, while others prepare simply white rice. Some may open a can of tomato sauce and sauté it with a bit of olive oil, while other use a sofrito with onions and peppers. So, this is the “sofrito” version of Arroz Cubano.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutesIngredients:

•sofrito (tomato sauce, see recipe below)
•2 cups uncooked rice
•3-4 cups water
•4 eggs
•Spanish virgin olive oil
•salt to taste

Sofrito is a tomato sauce that is made all over Spain and used in other recipes. Fresh or crushed canned tomatoes, onions, garlic, green peppers sautéed in olive oil. First, make the sofrito and set aside until needed.

Pour approximately 2-3 tablespoons of olive oil into a medium size sauce pan. Place on a burner on medium high heat. Pour the rice into the pan and coat the rice with the oil. Pour the water into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, loosely cover and allow to simmer until rice is cooked – about 20 minutes.

Pour olive oil into a small frying pan until it is about 1/4" deep. Heat the oil on medium. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

As you take each egg from the frying pan, place a scoop of rice on a plate and make a depression in the center. Ladle some of the sofrito into the depression. Carefully top with a fried egg. Serve immediately.

Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

I often fuel myself with black beans. I also like to work eggs into the diet during race season. So, why not combine both and add a little kick Texas style? Have fun!

Total Time: 1 hr 25 min


Prep: 25 min

Inactive: 30 min

Cook: 30 min
 
Yield: 4 servings


Level: Easy
 
Ingredients 

• 12 corn or flour tortillas, cut into strips  
• Cooking spray 
• 1 tablespoon vegetable oil  
• 8 slices smoky lean bacon, sliced across the strips 1/2-inch long  
• 1 red onion, peeled, quartered and sliced  
• 2 Fresno or jalapeno chiles, sliced  
• 4 cloves garlic, chopped  
• 1 (28-ounce) can black beans  
• 1 tablespoon cumin (a scant palmful)  
• 1 rounded tablespoon chile powder (a healthy palmful)  
• Salt and freshly ground black pepper  
• 1 cup beer (recommended: Negra Modelo)  
• 1 (14-ounce) can diced fire-roasted tomatoes 
• Small handful fresh cilantro leaves, chopped  
• 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese  
• 4 eggs, to prepare any style (1 per person)  
• Ripe avocado, halved, pitted and diced  
• Lime, cut into wedges

Directions

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

Smoothies and Blenders

I have been getting back into smoothies, especially for lunch. Now, I'm not saying making your own smoothie from scratch is a huge time commitment, but in this mad-mad-mad world of rush-rush-rush every minute counts.

In the past I have made a variety of smoothies from the book, Blend It, which has a ton of recipes. My favorite is The Elvis, found on page 26. 1/2 cup of milk, 1 sliced frozen banana, 1 tablespoon of peanut butter, and 1 tablespoon of honey. Simple enough.

But new to the market is Yoplait® Frozen Smoothie prepared mixes. Yoplait® makes smoothies fast and fabulous straight from your freezer. They're rich in nutrition with real fruit, live and active cultures, calcium. You can enjoy 1 full serving of fruit with four great tasting varieties. Just add milk and blend!

My favorite so far has been the Blueberry Pomegranate mix. They are really, really good. Each bag has two servings. Just cut it open, pour half the bag into the blender, add milk and within a minute you have a great smoothie ready.

This week, our old blender seemed to be leaking a bit. And I could see smoke arising from inside the jar as I blended my smoothies. So, off I went to get a new blender. I ended up getting the Breville BBL600XL Ikon 750-Watt 51-Ounce Blender. 750 watts. It has 6 blades, not the standard 4. It even has two preset programs for ice crushing and smoothies.

I put the blender through its paces with the smoothie setting. It is really neat as it does blend and pulse at preset speeds. You can just walk away for a minute. The blender is very quiet. Extremely quiet. Only issue is there was leakage from the bottom of the glass canister even before I put it on the blender. I'm going to have to double check that seal. If it continues to leak, back she goes. A leaky blender is not good for the inner workings!

Apple Cabbage Coleslaw With Poppy Seed Vinaigrette

Apple Cabbage Coleslaw With Poppy Seed Vinaigrette

Makes six servings


Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Vinaigrette

1/2 tsp. minced garlic
1/3 cup white balsamic vinegar
1 tbs. honey
2 tsp. Dijon-style mustard
3/4 cup olive oil
1 tbs. poppy seeds

Salad

3 cups shredded savoy cabbage
1 cup julienned carrots
1/4 cup thinly sliced red onion
2 thinly sliced gala apples

For the vinaigrette: Combine the garlic, vinegar, honey and mustard in a blender. While the blender is running, slowly drizzle in the oil to create a creamy vinaigrette. Stir in poppy seeds by hand.

For the salad: In a large bowl, combine cabbage, carrots, onion and apples. Pour dressing over and mix well.

New Wave Fish Tacos

Four new twists on the traditional feature some of the West's best fish and deliciously innovative toppings:

Baja Light: Grilled, with a trimmed-down tartar sauce. Grilled instead of deep-fried, and with a trimmed-down tartar sauce. Special touch: Light Chipotle Tartar Sauce.
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped onion

Preparation: Purée all ingredients in a blender. Chill until used.

Japanese: Ponzu-wasabi mayo drizzled on Pacific albacore (the sustainable tuna). This one's made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna. Special touch: Ponzu-Wasabi Mayo.

1 cup mayonnaise
2 tablespoons ponzu sauce
2 teaspoons wasabi paste or powder

Preparation: Stir all ingredients together in a bowl. Chill until used.

Mediterranean: Calamari with lemon aioli and fried capers and oranges in the slaw. Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari. Special touch: Lemon Aioli.
 
1 cup mayonnaise
2 teaspoons minced garlic
2 to 3 tbsp. lemon juice

Preparation: Stir ingredients together in a bowl. Chill until used.

 
Golden State: Grilled halibut, avocados, and salted lemon salad. Inspired by the farm-fresh avocados and lemons of California. Special touch: Avocado and Salted Lemon Salad.

1/2 lemon cut lengthwise
1/2 teaspoon kosher salt
2 small avocados, chopped
2 tablespoons diced white onion
1 red Fresno chile, seeded and minced
2 teaspoons lemon juice
2 teaspoons olive oil

Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.
 

Introducing the BBT (Bacon Basil Tomato) Sandwich

If you are busy and only have a few minutes in which to make a sandwich, try out this recipe.

Split a piece (about 3 1/2 by 5 in.) of ciabatta bread (or a crusty roll) in half lengthwise. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh basil leaves and a thick layer of 4 to 6 slices firm-ripe large tomatoes. Sprinkle with salt and fresh-ground pepper to taste. Top with 2 slices crisp-cooked bacon. Cap with top half of ciabatta (or top half of roll).

Enjoy!

Time For Slaw

Summer is the time for slaw. Here's a couple of great recipes to help you cook up some slaw with zing and use as an accompaniment.

Creamy Lime Slaw

Prep Time: 30 minutes
Yield: Serves 8

 

Ingredients: 

• 4 green onions
• 1/2 head cabbage, sliced thinly
• 1/2 head red cabbage, sliced thinly
• 1/2 cup cilantro leaves
• 2 limes
• 1/2 cup nonfat Greek yogurt
• 1 1/2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

 

Preparation:

 

1. Slice green onions long and on the bias so you have pieces similar in shape to the cabbage. Toss together onions, cabbages, and cilantro in a large bowl.
2. Zest both limes and juice 1 lime. In a bowl, mix lime zest and juice, yogurt, sugar, salt, and pepper. Pour dressing over cabbage mixture; stir to combine.

Note: Nutritional analysis is per 1-cup serving.

 

Nutritional Information:

 

Calories: 49 (2% from fat)
Protein: 2.9g
Fat: 0.1g (sat 0.0)
Carbohydrate: 9.5g
Fiber: 2.2g
Sodium: 268mg
Cholesterol: 0.0mg

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Ingredients:

• 2 avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of cabbage, shredded (4 cups)
• 2 tablespoons vegetable oil, plus more for brushing
• 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
• Ten 7-inch flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Directions:


1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper. Note - or use the creamy line slaw from earlier recipe.
3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
 
 

Spaghetti Squash with Jalapeño Cream

It has been a bit on the chilly side this week in the Tundra. Time to add some spice and zest to some carbo loading dishes. This week, I've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. Keep this one in mind for later in the fall when the weather starts to get nippy again.

Time: 1 1/4 hours

Yield: Serves 8

Ingredients

1 spaghetti squash (about 3 lbs.)

2 cups milk

2 to 3 jalapeños, stemmed, seeded, and chopped

2 tablespoons butter, plus more for pans

3 tablespoons flour

1 teaspoon salt

1 cup shredded jack cheese

Preparation

1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

Nutritional Information - (Note: Nutritional analysis is per serving)

Calories: 168 (53% from fat)

Protein: 6.7g

Fat: 9.9g (sat 5.7)

Carbohydrate: 14g

Fiber: 2g

Sodium: 447mg

Cholesterol: 31mg

North Indian-Style Spinach Chicken

Prep Time: 35 minutes
Yield: Serves 4

Ingredients
3 tablespoons canola oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 large onion, chopped
8 ounces cremini or button mushrooms, quartered
2-in. piece fresh ginger
4 large garlic cloves
2 teaspoons each ground coriander and cumin
2 teaspoons kosher salt
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
1 cup diced canned tomatoes
1 pound baby spinach
1/2 bunch cilantro
1 tablespoon fresh lemon juice

Preparation
1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.

2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.

3. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 565 (59% from fat)
Protein: 35g
Fat: 37g (sat 8.3)
Carbohydrate: 25g
Fiber: 7.9g
Sodium: 1384mg
Cholesterol: 143mg

Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Prep Time: 30 minutes
Yield: Serves 2

Ingredients
2 tablespoons extra-virgin olive oil, divided
8 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
1/4 cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.

2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.

3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper. I prefer a special spice I call Arizona Chipotle.

Nutritional Information
Calories: 456 (51% from fat)
Protein: 27g
Fat: 26g (sat 6.7)
Carbohydrate: 30g
Fiber: 2.1g
Sodium: 1661mg
Cholesterol: 237mg

Stuffed Chicken with Rosemary Polenta

Prep Time: 45 minutes
Yield: Serves 4

Ingredients
3 tablespoons olive oil, divided
1/2 yellow onion, sliced
4 ounces sliced mushrooms
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
5 ounces baby spinach
1 3/4 teaspoons kosher salt, divided
4 boned, skinned chicken breast halves (8 oz. each)
4 slices (4 oz. total) Italian fontina cheese
1 cup polenta
2 tablespoons butter, cubed
2 teaspoons chopped fresh rosemary

Preparation
1. Preheat oven to 400°. Heat 1 tbsp. oil in a large ovenproof frying pan over high heat. Add onion, mushrooms, and garlic and cook, stirring, until softened and starting to brown, 4 minutes. Add lemon juice, spinach, and 1/4 tsp. salt; cook until slightly wilted, 4 minutes. Transfer to a small bowl.

2. Bring 4 cups water and 1/2 tsp. salt to a boil. Cover; turn off heat. Meanwhile, cut chicken breast from the side, stopping halfway through; unfold to lay flat. Place each between 2 pieces plastic wrap and, with a mallet or small saucepan, pound until 1/4 to 1/2 in. thick.

3. In frying pan, cook chicken in 2 batches, 1 tbsp. oil per batch, until brown on 1 side. Sprinkle each with 1/4 tsp. salt and transfer, uncooked side up, to a cutting board. Scoop 1/4 cup spinach mixture onto half of each breast, then top with a cheese slice. Fold chicken over filling like a taco shell; press to close.

4. Return chicken to pan (with juices) and bake until cooked through and cheese is melted, 10 minutes. Let sit 5 minutes.

5. Meanwhile, return water to a boil. Add polenta and cook, stirring constantly, until softened, 10 minutes. Stir in butter and rosemary. Divide polenta among 4 plates and top each with a chicken breast. Spoon broth over chicken.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 704 (39% from fat)
Protein: 67g
Fat: 31g (sat 12)
Carbohydrate: 38g
Fiber: 4.8g
Sodium: 1681mg
Cholesterol: 183mg

Seafood Curry

This is one of my favorites. Even the Well Kept Wife™ and The Boy® love it. And the WKW™ is not particularly fond of seafood. This one is just simply splendid.

Ingredients

- 2 lbs seafood. You pick what you like from assortment of shrimp, scallops, or any firm fish such as sword, marlin, tuna, monk, grouper, monchong, opah, ono or wahoo. I opt for some nice brownies (shrimp), scallops and wahoo. But really, it's personal taste.
- 8+ oz curry paste (I prefer Patakas with the purple lid)
- 2 cans coconut milk
- Optionals: mushrooms, onions, spinach (one whole bag), and garlic

If you have a nice fish monger, ask to have the fish cubed to approx, 3/4 to 1 inch.

Marinate the seafood in curry paste for at least 2 hours and up to 24 hours. I usually marinate for 4 hours. For this, use 1/2 of the curry paste jar and simply mix by hand in a bowl. Please be careful as curry paste will stain. Wear an apron if you are fond of that IM 70.3 short you are wearing! Mix until yellow throughout.

Sauté the optionals in oil or butter. I like to add just a bit of olive oil. Add the onions first, then the mushrooms, then garlic and finally the whole bag of spinach. The spinach will seem like a lot so use a lid to simply squish the spinach down. Add the additional curry paste on top of the spinach. Trust me, the spinach will seem like a lot but it does shrink. When the optionals are cooked up nice and the aroma is starting to make you drool, it is time for the next step.

Here's the important bit - pour in the coconut milk 1/2 can at a time. Just do a 1/2 can as while the recipe calls for 2 cans the desired thickness can be from soupy to pasty. I like a nice thick curry so I usually end up using one can.

Add your seafood and simmer for five minutes over medium high. When you see the shrimp tail touching the head, the curry is done.

Super good. Super easy. Have fun making it!

Time for Some Seafood

About four years ago, I discovered a little seafood shop in the Wayzata area. Coastal Seafoods is a staple in the Twin Cities area and supplies many of the top restaurants in the area as well as the general public.

They were holding seafood cooking classes. I was in like bass on a grill. I learned how to prepare and cook anything from Blackened Cajun Marlin to Baby Octopus Tacos. And then they closed that location. But I had learned what I needed to.

This past Sunday, I celebrated the end of January....and being closer to spring!...by preparing (with the help of the Well Kept Wife™ hunting down supplies) these two loved and time-tested recipes.

Chili Garlic Scallops

Ingredients
1-LB dry packed sea scallops (dry packed are not treated and never frozen)
4-oz Lee Kum Kee chili garlic sauce
If you are brave, toss in 1-2 minced jalapenos or habaneros



Heat up the chili garlic in butter for a few minutes then saute scallops for 1 & 1/2 mins each side and no longer!

Finishing touch - place a scoop or two of fish roe on top of each scallop prior to serving.

Grilled Shrimp with Teriyaki Sauce

Ingredients
2 LBs of shrimp: I prefer brownies but you need to ask your seafood person to devein them first. Otherwise, you want large deveined & peeled shrimp. Grilling in the shell is better but messy when it comes time to eat.
2/3 cup Soy Sauce
2 TBLS brown sugar
2 TBLS honey
1/4 cup sake - The sake is useful but optional
2 TBLS ginger, minced
4 cloves garlic, minced

Combine all ingredients, except shrimp. Mix well.

Add shrimp and marinate for 45 minutes. I like to skewer first and then marinade while on the skewer. Do this by alternating tail to toe. Recommend to double skewer so the shrimp don't flip around when you turn them on the grill

Grill for 4 to 6 minutes over medium-high. Turn shrimp and brush with marinade. Cook until done. I like to grill about 2-3 mins on each side

I also like to throw in green onions.

Stacked Chicken Enchiladas

Though the sauce for this handsome dish tastes complex, it's made with canned chile sauce doctored up with sweet spices, raisins, pine nuts, and smoky chipotle chiles.

Prep and Cook Time: about 1 hour.

Notes: For a hotter sauce, add more chipotles and adobo sauce to the chicken mixture. Six-inch wide tortillas are available at Latino markets and some supermarkets (you can use larger tortillas, but the stacks won't look as tall or grand). To speed preparation, buy shredded cabbage. To make enchiladas ahead, assemble them, but reserve the final cheese that goes on top and don't bake. Cover tightly with a piece of oiled foil and chill for up to 1 day. Bake, covered, in a 375° oven until hot in the center, about 50 minutes. Uncover, sprinkle with reserved cheese, and bake about 5 minutes more.

Total Time: 1 hour(s)
Yield: Makes 2 enchiladas (each 3 to 4 servings)

Ingredients
1 cup chopped onion
1 tablespoon olive oil
1 can (28 oz.) red chile sauce, divided
1/2 cup pine nuts
1/4 cup golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes)
1 tablespoon tomato paste
1 tablespoon firmly packed light brown sugar
1 tablespoon white wine vinegar
3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
12 corn tortillas (6 in. wide; see Notes)
3 cups coarsely shredded jack cheese
2 radishes, halved and thinly sliced
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
5 to 6 cups very thinly sliced green cabbage (see Notes)
1/4 cup coarsely chopped fresh cilantro
Salt and freshly ground black pepper

Preparation
1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.

2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.

3. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.

4. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.

5. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.

6. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.

Note: Nutritional analysis is per 1/4-stack serving.

Nutritional Information
Calories: 608 (47% from fat)
Protein: 32g
Fat: 32g (sat 11)
Carbohydrate: 56g
Fiber: 4.3g
Sodium: 2084mg
Cholesterol: 104mg

Speedy Chicken Posole with Avocado and Lime

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple, corn remained. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest. In many places it is considered a delicacy and is not an everyday food.

Time: 45 minutes. This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.

Yield: Serves 4 or 5

Ingredients
3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

Preparation
1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.

3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.

5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.

*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 436 (39% from fat)
Protein: 32g
Fat: 19g (sat 4.2)
Carbohydrate: 36g
Fiber: 7.2g
Sodium: 715mg
Cholesterol: 89mg

Frittata

Here is a quick recipe for some dark, cold night this winter when you want to hunker down with a meal that may remind you of Tuscany...or some other warm climate.

A frittata is a type of Italian omelet, either simple or enriched with additional ingredients, such as meats, cheeses, vegetables and even pasta. It may be compared to a crust-less quiche or, in America, "scrambled eggs." A frittata is prepared in a frying pan like a traditional French omelet however, whereas an omelet is cooked on a stove top and served folded, a frittata is not folded and is typically finished in an oven or under a broiler.

This recipe is for a Swiss chard & sausage frittata.

Serves 8
Time 30 minutes

2 tbsp. olive oil
2 Italian turkey sausages (8 oz. total), remove the casings
1/2 cup each sliced red bell pepper, sliced mushrooms, and chopped onion
1 bunch Swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp. kosher salt

1. Preheat boiler with a rack set 4 in. from heat. heat oil in a large, ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted, about 10 minutes.
2. Meanwhile, whisk eggs in a large bowl until starting to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until bottom sets, about 3minutes. Broil until firm and browned, 3 minutes.

Per serving 195 cal., 64% (124 cal) from fat; 14 G protein; 14 G fat (3.5 G sat.); 4.4 G carbs (1.2 G fiber); 468 MG sodium; 236 MG chol.

Avocado Hummus

We recently tried the following recipe and can say it is very good. This twist on hummus, a Mediterranean diet staple, is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether.

- one can chickpeas (drained)
- one avocado
- 5 tablespoons tahini
- 3 tablespoons olive oil
- four or five cloves of garlic
- 3/4 cup water
- salt/pepper to taste
- juice of one lemon (or more to taste)

Directions - Peel and cut avocado, removing the pit. Combine all ingredients in food processor or blender and blend until smooth. Serve with warm pita wedges.