I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn’t like celery. By mixing the two together in equal amounts he didn’t notice the cucumber. Turned out delightfully well.
Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine. There are many recipes using a variety of seafood and various degrees of tomato base. You can add other fish such as cod, lobster, bay scallops, etc. Make it how youRead More →
Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood. When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too. Now she has returned the favor and sent me a Guest Recipe that I just had to share with you. It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp. Everything about this recipe is something that I would love to cook. Guest Recipe from Canada 2 portobello mushrooms sliced 4 cherry tomatoes quartered 6 ouncesRead More →
12 ounces gemelli pasta (or any other desired pasta) Three-quarter medium-size onion chopped 4 cups sliced mushrooms One cube unsalted butter 1 tablespoon salt 1/4 teaspoon ground pepper 1/2 half cup Crown Royal Whiskey® 1 cup water, white wine or chicken broth Two extra-large vegetable bouillon cubes 1/4 cup flour and water for thickening 1 pound cooked shrimp skinned 1 – 2 teaspoons dried chives Fill a larger pasta pot 3/4 full and bring to a medium boil. Add the desired amount of pasta to the hot water. Continue to cook the pasta while preparing the rest of the dish. Check it for doneness occasionally and turnRead More →
Who would have thought that I would still be grilling outdoors in the middle of December! It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill. I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here. I did not serve the shrimp as a surf and turf which what I first thought of doing. Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers. Hope you enjoy the shrimpRead More →
My good friend who lives in Toronto, sent me this recipe to share on KCinAZ Cooks. She’s vegetarian and does find some great ideas. It looks absolutely delicious and I couldn’t resist posting it up. OMG, it’s got wine in it. If it were my recipe I would have to call it Drunkin’ Sole Meunier. From Lidia’s Website – the recipe: serves: 4 This light fish in a lemony sauce, which always appears on Italian and French menus, has remained a favorite for decades. I served it in my first restaurant, and continue to serve it today. I recommend using fillet of sole in this recipe, butRead More →
Here’s a new twist on cooking salmon. Instead of simple grilling or frying, we’ve added some parmesan cheese to the mix for a little sharpened flavor. The fish was marinated in a lemonade mixture with garlic and Italian seasoning to give it more internal flavor. The hash brown that are served along as a side also have the extra up-taste of the same parmesan. There were a few problems getting the cheese to stick to the fish and not the grill so make sure your grill is on the hot side and don’t turn to soon. Fish: 2 – 3 salmon filets 1 – 12Read More →
Recipe updated 9/22/2014: I wanted to make a fun party size Ceviche to take to a Halloween party. The picture of the Halloween version is so creepy that I hesitate to show it. But, alas here it is anyway. Don’t let it freak you out! This ceviche is made with medium size shrimp and imitation crab that makes up a 4 quart party size batch. It yields enough to serve 30 or more guests depending on how many appetizers are served along with it. I never thought I would stop chopping and it was time consuming. 2 hours of slicing, dicing and sneaking bits and bites ofRead More →