Impress

Another long weekend is approaching and with it comes family gatherings and dinner parties.

This dish is sure to impress. It looks more complicated then at really is.
I have served it twice now and it has drawn rave reviews every time. 
You can vary the vegetable you mix with the cream cheese. I used chopped baby spinach here but mushrooms, roasted peppers or dill work well too.
Puff pastry is a great item to keep on hand in the freezer. It transforms anything into something truly elegant.
This dish can be served with just about anything on the side, salad, rice, risotto, potatoes, roasted vegetables ect. 
Just remember to sit back and enjoy those compliments.

Happy Thanksgiving and long weekend everyone!

Salmon Wellington

• 1 pkg of frozen puff pastry thawed
• 1 l to 1.5 pound salmon filet skinned
• 1 tub of plain cream cheese
• 3/4 cup of either chopped spinach, mushrooms , roasted peppers or 1 tbs dill
• 1 egg beaten 

 Preheat oven to 400F

 Roll the pastry out on a floured surface so that it is a little wider than the salmon, and the salmon can be completely rolled in the pastry.

 Mix the cream cheese and vegetable of choice  together in a bowl. Season with salt and  ground black pepper.

Place the salmon in the center of the pastry. Spread the cream cheese mixture evenly over the salmon.

Roll the pastry around the salmon leaving a slight overlap of about an inch. Seal up the ends. Place on an oiled cookie sheet.

Brush the outside of the pastry with beaten egg and place in the oven for 30 to 45 minutes, or until golden-brown and the fish is cooked through.

Slice and serve.

Wine Suggestion: Pinot

Cheers! 

Go Big or Go Home

This is a busy time of year for parties, dinner and entertaining.

If you are looking to impress dinner guests then go find the biggest  shrimp  or prawns you can find and make this dish.

I found mine frozen at Costco, largest I have ever seen and they taste just like lobster.

This dish is so easy to make and takes very little time to assemble.

It will leave you lots of time mix and mingle and dance the night away.

Merry Christmas and Happy New Year Everyone!

Giant Prawns in Seasoned Garlic Butter

• 12  Giant  Shrimp or  Prawns
• 1/2 lb of butter
• 1 tbs parsley
• 1/2 tsp chili powder
• 2 tbsp minced garlic
• juice from 1 lemon
• 1 tsp Dijon mustard

Preheat oven to 425F

Melt butter in a small saucepan. Add spices and garlic mix well.

Arrange shrimp in a casserole dish.

Pour butter mixture over top.

Bake in the oven until shrimp are pink. About 20 minutes.

Serve over rice.

Wine Suggestion: Prosecco

Cheers!

Speedy

Weekday evenings can be hectic. Between getting home from work and school and after supper extracurricular activities it can be hard to make a fast healthy meal on a budget.

Bay scallops are cheap, tasty and quick to cook as they cook in record time.
You can make this dish even faster substituting by the dry variety of pasta you need to boil for quick cooking fresh pasta.

There are no excuses for eating healthy as this dish is speedier then a drive through or frozen dinners and much better for you.

Pesto Scallop Pasta Sauce

• olive oil
  
• 1 pound of bay scallops
• 1/2 an onion diced
• 1 tomato taste
• 1 tsp minced garlic
• 1/2 cup of pesto
• 1 large portobello mushroom sliced
• 1/4 cup of white wine

In a large deep frying pan heat the olive oil and add the scallops and cook until almost opaque.
Add the remaining ingredients and cook for about 10 minutes until scallops are opaque.
Pour over pasta of choice.


Wine Suggestion : Pinot Blanc


Cheers!

T.G.I.F

This past Easter weekend many traditions were observed.
One of them that I have always done is serving fish on Good Friday.

Instead of lining up at a local fish and chips place for beer battered fish I decided to make my own this year.
I was surprised at how easy it is, and I don't even own a deep fryer.
I used cod here but any firm fleshed fish such as halibut, tilapia or pollock work well too.
Be sure to use a deep pot as the oil may splatter when the fish is submerged.

Serve with crisp french fries, malt vinegar and tarter sauce.
We thought this fish tasted better than any restaurant version we have had!
T.G.I.F. everyone! (Thank God its Fish! and Thank God its Friday!)

Beer Battered Cod Fish

• Roughly 4 cups of vegetable,canola or safflower oil ( enough to fill the dutch oven about 4 inches deep and to cover the fish )
  
• 2 cups flour
• 1 tsp kosher salt
• 1 tbsp baking powder
• 1/4 tsp cayenne pepper
• 1/2 tsp lemon pepper
• 1 bottle of cold dark beer
• cornstarch for coating
  
• 1 1/2 pounds of firm fleshed fish fillets

In a bowl mix the flour, baking powder, salt, and spices. Whisk in the beer until smooth and free of lumps. Refrigerate for 15 minutes. Place the cornstarch in a shallow plate. In small batches coat the fish in cornstarch and then dip into the batter.
Heat the oil in a deep dutch oven until it reaches 375 F.
Lower in to the oil with a slotted spoon. When the batter is set gently turn over and cook for a few minutes until golden brown. Drain on paper towels.

Wine Suggestion: Riesling or Lager

Cheers!

Thank You

Thanksgiving weekend is upon us at last.

This is a time to give thanks for all we have and I wish to thank all of you loyal readers for supporting my blog, it means a lot.

Most newspapers and magazines the past week are filled with Thanksgiving recipes such as roast turkey and pies.
I don't have any new holiday dishes to offer you this week but be sure to check out my previous posts if your still looking for last minute ideas for turkey, side dishes and pie.

This light healthy dish will be a welcome change next week when everyone is tired of turkey and gravy.
Panko bread crumbs are light airy crumbs made from crust less crispy bread. You can use any type of fish fillets here such as tilapia, salmon or trout. I used sole here.

Baking the fish in the oven instead of frying makes this dish virtually fat free.
There is something to be thankful for!


Have a great long weekend and happy Thanksgiving everyone!

Panko Crusted Fish Fillets

• 1 pound of fish fillets
• 4 eggs beaten with milk
• 3/4 cup Panko bread crumbs
• 1 tbs dried mixed herbs ( I used parsley, basil, oregano and lemon pepper)
• salt and pepper

Preheat oven to 375F.
Mix the crumbs, herbs, salt and pepper on a shallow plate.
Mix eggs and milk also in a shallow plate.
Spray a nonstick baking sheet with cooking spray or use parchment paper or a Silpat pad.
Dip the fish pieces in the egg and then press into the crumbs coating well.
Place on baking sheet and bake in oven for about 20 minutes or until fish is opaque and coating is golden.

Wine Suggestion: Pinot Grigio

Cheers!

Fast Fish

You know it.
Those crazy evenings.
That all too familiar rush hour dinner crunch where the kids are pestering you about what time dinner is going to ready as they raid the fridge for snacks.
It's tempting to throw in a frozen whatever or call for fast food, but did you know there are healthy dinner ideas that don't require a lot of cooking time and can be on the table in under 20 minutes?

Fish fillets is one of those meals.
Tilapia is one of our favorites. It is a flaky white fish with a sweet flavor.
This dish can be cooked in a nonstick frying pan or baked in the oven.
Add rice or couscous and a green salad and you will have a meal together faster than any pizza driver could make it to your door, and a lot healthier too!

Chili Lime Tilapia

• 4 Tilapia fillets
• zest and juice of one lime
• 2 tbsp chili powder or to taste
  
• salt and pepper
  
• butter
• olive oil

In a skillet heat a splash of olive oil and a pat or two of butter.
Sprinkle the fish all over with the lime zest, chili powder, salt and pepper.
Fry in the oil butter combination until golden brown on the outside and just cooked through. (Or bake in preheated 350F oven)
Drizzle with the lime juice and serve.

Wine Suggestion: Viognier

Cheers!

Lazy Daze

I apologize.
I haven't been posting as often as I should.
You see I am still in holiday mode and we are busy renovating our backyard.
I know, sad excuses.


I made this recipe back in July when the weather was warmer and our barbecue was accessible and not at the far back corner of the yard.
This dish is so easy to prepare and full of Caribbean island flavors. I used large wild brown shrimp here but any raw shrimp will work .
While the shrimp is marinating you can prepare the rice.

So put on a bit of Reggae and enjoy the last few weeks of the lazy days of summer.



Island Grilled Shrimp with Rice and Peas

Shrimp Marinade

• 1/4 cup of olive oil
• 4 tbsp each of lime juice and orange juice
• 1/2 tsp of crushed chili pepper or cayenne powder
• 1 tsp each of minced garlic, honey and brown sugar
• pinch of salt
• 1 pound of large prepared shrimp.

Combine all in a bowl and marinate for 20 minutes to 1 hour.
Cook on a barbecue grill topper until opaque pink color.

Rice and Peas

• 1 cup of white rice
• 3 cups of vegetable or chicken broth
• 1 can of drained rinsed black beans
• 1/2 tsp of chili powder or jerk spice

In a pot bring the broth and seasoning to a boil add the rice cover reduce heat and cook until rice is tender and broth is absorbed.
Add the beans and mix well.
Serve with grilled shrimp on top.

Wine Suggestion: Gewürztraminer

Cheers!

Wrapped Up in Love

This weekend it is Mothers Day.

A time to remember Mom and thank her for all she does with a great brunch or dinner.

Last year I posted a recipe for a seafood crepe recipe that was baked casserole style in the oven. This year I am updating it to a stove top fresh made-to-order version. You can use fresh crab meat or canned.

A flat low sided style pan is best for thin even crepes.
Add a tossed garden salad and a glass of sparkling wine and you have an elegant meal fit for a queen.

Happy Mothers Day!


Crab and Scallop Crepes

Crepe Batter (for 6 crepes)

• 1 egg beaten
• 6 tbs flour
• 1/2 cup milk
• 1/2 tsp salt
  

Combine above ingredients in a bowl and whisk until mixed .
Spray a small nonstick pan with cooking spray and heat medium high. when hot pour in about 3 tbsp of batter ..swirl pan until coated. Cook until sides start to lift slightly then flip over with fingers or spatula. When lightly brown invert on to a plate.Place cooked crepes between sheets of wax paper to keep them from sticking together. Repeat process until batter is gone. Keep crepes warm

Seafood Filling

• ~oil
• 1 cup of cooked crab meat
• 1/2 pound bay scallops
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/2 tsp Herbs de Provence
• salt and pepper
  

In a frying pan heat the oil and add the onion and pepper. Cook until softened. Add the scallops and cook until opaque. Mix in the crab and seasonings.
Place filling in the center of a warm crepe and roll up.

Cream Sauce

• 2 tbsp butter
• 1/2 cup flour
• 1 cup cream
  
• 1/2 tsp dill(optional)
  
• salt and pepper

Place the butter in small sauce pan and heat on medium. Add flour, whisk to make a roux. Slowly pour in cream while whisking. Simmer on med low heat while stirring till thickened. Add seasonings Ladle sauce over crepes on plate. Serve immediately.

Cheers!

A Perfect Marriage

One of the most common ingredients used in steak marinades and reductions is that of red wine and peppercorns. The flavours marry well and is a classic combination I have loved for years.

For this recipe I used salmon instead of beef for a lighter more seasonal dish.
Be sure to simmer the sauce slowly so that it gets really thick and syrupy.
This would make a perfect dish for entertaining with baby boiled potatoes and carrots tossed with rosemary and olive oil.

Slow Baked Fillet of Salmon with a Red Wine and Peppercorn Glaze.

• 1 tbsp ginger minced
• 1 1/2 cups red wine
• 1/2 cup soy sauce
  
• 1/4 cup brown sugar
• juice of one orange
• 1 tbsp cracked peppercorn
• ~olive oil
• 1 large boneless salmon fillet
  

Preheat oven to 275F.
In a small pot combine the first 6 ingredients. Bring to a boil then reduce to medium and cook until thickened and syrupy( about 15 to 20 minutes).
Brush a shallow roasting pan with olive oil. Add the fish and cook in the oven until the skin lifts.
Remove skin and discard. Baste salmon with the glaze and return to oven. Baste one more time while baking for 30 to 40 minutes until the fish is opaque.
Drizzle leftover glaze over salmon and serve.

Wine Suggestion: Barolo

Cheers!

Super Fish

Fish is one of the "superfoods" and is one of the most nutritious form of protein you can neat.
It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.

In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.

I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.

How can something taste this delicious and yet be so good for you?




Steelhead Trout with a Lemon Butter Herb Sauce.

• 4 Steelhead Trout portions
• salt and pepper or lemon pepper (optional)
• lemon juice
  
• 1/4 cup of butter
• 1 tsp each of chives and basil
• 1/4 cup pf white wine
• 4 tbsp of lemon juice
• 2 tbsp of cream

Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.

Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.

Wine Suggestion; Sauvingon Blanc

Cheers!

Snap To It

In our house we enjoy seafood a lot, we usually have fish at least one night a week.

Standing at the fish counter at the market the other day I was thinking that I wanted to try something different.
The big sale that day was on Red Snapper so I gave it a try and am I ever glad I did. It is one incredible fish! The texture is silky smooth, moist and meaty with a delicate flavour. Not at all like other fishes that can be dry and flaky. We all really enjoyed it.

I gave it an Asian twist by baking it in the oven with ginger, soy and garlic. This dish is extremely quick to assemble, perfect for a busy weeknight.

Note to self: Try different types of fish more often, your family will thank you for it!


Japanese Red Snapper

• 2 large Red Snapper Fillets
• 1/2 cup brewed soy sauce
• 2 tbsp honey
  
• small piece of fresh ginger minced
• 1 tsp ,minced garlic
• 3 green onions sliced
• pepper

In a large greased baking dish arrange the fish.
In a large measuring cup combine the remaining ingredients except the onions.
Pour over the fish. Scatter the green onions over top.
Bake in the oven for about 20 to 25 minutes until the fish is opaque and flakes with a fork.
Serve with steamed rice and stir fry vegetables.

Wine Suggestion: Sake

Cheers!

Make Me Blush

It has been incredibly hot and humid here this week.

We have literally been staying in all week in the comfort of the air conditioning. It has been too hot to barbecue and sit outside, but thats ok... I have missed cooking in my kitchen! Especially one of my favorite dishes..pasta.
This is a summery blend of crab and shrimp in a blush sauce. My kids sauce of choice.
For the budget conscious imitation crab can be used instead of regular. The evaporated milk instead of cream makes this dish virtually fat free!
A real bonus when we are smack in the middle of bikini season!

Pasta with a Seafood Blush Sauce.

• 1 pkg small peeled cooked shrimp(raw can be used as well)
  
• 1 can or package of crab meat
• 1/2 diced each of red pepper, green pepper and onion
• 1 1/2 cups crushed tomatoes
• 1 can of fat free evaporated milk (or small carton of cream if you wish)
  
• 1 tsp minced garlic
• 1 tbsp of Italian herbs
• 1/2 cup grated Parmesan cheese
  
• 1/2 a bag of Penne or other pasta of choice
• Olive oil for sauteing
• salt and pepper to taste
  

In a large pot of salted water boil pasta.

Meanwhile.. In a large wide sauce pan heat olive oil and add onions and peppers and cook until softened.
Add crab and shrimp and cook until done (if using raw seafood)
Add minced garlic, spices and tomatoes, stir in evaporated milk and cheese.
Simmer over med/ low heat until slightly thickened.
Drain pasta and serve with sauce ladled over top and garnish with more cheese.


Wine Suggestion: White Italian Colli Albani

Cheers!

Something Fishy Going on...

We recently returned from our summer vacation.

We spent a lot of time by lakes and marinas..but throughout the entire trip we only had one seafood dinner by the water..and it was very memorable. Since we have returned I have been craving another fish dinner.

This is one everybody always enjoys every time I serve it! It can be done in the oven or grilled foil on the barbecue.
The dill sauce is optional as the salmon tastes wonderful on its own. This version is much lower in fat because the cream sauce is made with canola oil instead of butter.

Lemon Pepper Salmon with Dill Sauce.

• 1 large fillet of Salmon
• Lemon juice
• olive oil
• Lemon pepper seasoning
• cooking spray for oiling pan or foil

Place salmon skin side up on oiled shallow roasting pan or on foil if grilling.
drizzle with lemon juice and olive oil.
Roast at 375F until skin loosens from fillet. When this happens peel off skin and remove from fillet and sprinkle with more olive oil and lemon juice.
Sprinkle with lemon pepper to taste.

Continue to cook until opaque.

meanwhile..prepare the sauce.

Dill Sauce

• 1 Tbsp canola oil
• 1 Tbsp of flour
• 1 cup milk
• 2 tbsp dried dill
• salt and pepper to taste

Heat oil in small sauce pan add the flour and whisk until smooth (this is called a roux) slowly add milk while whisking. Add dill and whisk until thickened and creamy. Serve along side of the salmon.

Wine Suggestion: Chardonnay

Cheers!

Crabby for Crepes

In our house we love seafood.
Our ultimate favorite is crab and shrimp.This dish combines both.
This is elegant enough to serve for a celebratory meal. .
I made it for Father's Day brunch. This recipe makes 8 , 10" inch crepes.

Baked Oven Seafood Crepes with a White Wine Cream Sauce

Preheat oven to 350 F.


Crepes

* 1/2 cup flour
* 1/2 cup milk 1/2 cup warm water
* 2 eggs
* 2 tbsp melted butter or vegetable oil
* 1/2 tsp salt


Combine above ingredients in a bowl and whisk until mixed .
Spray a small nonstick pan with cooking spray and heat medium high. when hot pour in about 3 tbsp of batter ..swirl pan until coated. Cook until sides start to lift slightly then flip over with fingers or spatula.
When lightly brown invert on to a plate.Place cooked crepes between sheets of wax paper to keep them from sticking together. Repeat process until batter is gone. Keep crepes warm.

Seafood Filling

* 1 can crab meat drained
* 1 cup cooked peeled shrimp diced
* 2 tbsp. sour cream
* 2tbsp mayonnaise
* 1 1/2 cups shredded cheese (I used mozzarella)
* 2tbsp finely diced onion
* parsley, dill, pepper and salt to taste


In a small bowl combine above ingredients using only 1/2 cup of cheese.
place 2tbs of filling on crepe and roll up and place in greased 9x12 pan.
Repeat process placing crepes side by side.
Sprinkle other cup of shredded cheese over top. Cover with foil. Bake for 20 min. Remove foil for last 10 if you want a crisp finish.

While crepes are in oven make sauce.

White Wine Cream Sauce

* 2 tbsp vegetable oil.
* 1/2 cup flour
* 1 cup evaporated milk
* pinch of mustard powder
* good splash of white wine
* tsp parsley
* salt and pepper


Place tbsp oil in small sauce pan and heat on medium. Add flour, whisk to make a roux. Slowly pour in milk while whisking. Simmer on med low heat while stirring till thickened. Add wine and seasonings to taste . Ladle sauce over crepes on plate. Serve immediately.

Wine Suggestion: Champagne



Cheers!