Lobster and Red Pepper Strata

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This is an easy dish to make and it can be made the day before. There you go, another entertaining tip for the busy hostess.

This will serve 8 lucky people.

 

  • 6 large eggs
  • 2 cups half and half cream
  • 3 tbsp. butter
  • 1/2 cup finely chopped onion
  • 1/2 cup peeled and chopped celery
  • 1 cup chopped roasted red pepper, seeds removed and skinned
  • 1 garlic clove, minced
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. chopped fresh thyme
  • 1 – 1  1/2 lbs. fresh lobster, meat removed and cut into 1″ pieces
  • 8 cups 1 inch bread cubes, crusts removed from French bread
  • pinch of salt
  • pinch of pepper
  • 1/2 cup grated Parmesan cheese

Butter 10 inch round cake pan with 2 inch high sides. Whisk together the eggs and cream in a medium bowl to completely blend.

Melt the butter in a large skillet and add the onion and celery, cooking for about 6-7 minutes until soft. Remove from heat.

Add the peppers and garlic and saute for about 2 minutes. Remove from the heat. Add the thyme and parsley. Transfer all this to a large bowl and add the lobster and bread mixture, folding to combine.

Add the egg mixture, salt and pepper and stir until well mixed. Transfer to the baking dish and let stand for 30 minutes or, if making ahead, cover and refrigerate.

Preheat oven to 350 degrees, sprinkle the strata with cheese. Bake until brown and puffed (about 60-65 minutes). Cool on a rack for  half an hour . You may find the center will fall a little.

Use a sharp knife, run around the outside edge to loosen and cut into wedges. Serve with a chilled green salad and warm roll. Voila! You did it again.

Now, go get the glasses and wine. Nothing else required.

 

Bonnie

This post was posted in Fish/Seafood

Lobster Crepes

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Okay, so you want to impress your company this week and are not sure how to go about it. Read this through, get your ingredients ready and go for it.  Everyone will marvel at what you just accomplished and  your secret? It wasn’t difficult.

 

Crepes

  • 4 large eggs
  • 1  1/3 cups whole milk
  • 3 tbsp. melted butter
  • pinch of salt
  • 1  1/2 cups sifted flour

Combine all the ingredients in a blender and blend until totally smooth. Heat a large non-stick pan over medium heat and spray with cooking oil.

Pour about  1/3 cup of the batter into the hot pan and tilt the pan to thinly cover the bottom of the pan. Cook for about a minute but do not burn. Flip with a wide spatula. Cook until the underside is golden and remove to a plate. Continue until all the batter is used. If making this beforehand, put waxpaper between each one and wrap with plastic. Refrigerate for up to 2 days only.

 

Filling

  • 1/4 cup butter
  • 1/2 cup chopped fresh fennel
  • 1/4 cup flour
  • 1  1/2 cups whole milk
  • 250g  regular Philadelphia cream cheese, cubed
  • 3/4 cup Swiss cheese
  • 1/3 cup white wine
  • 1 tsp. Dijon mustard
  • 2 cups medium cooked shrimp, peeled and cleaned
  • 4 cups cooked lobster, chopped

Melt the 1/4 cup butter in a large saucepan and when hot,  add the fennel and cook until softened (3 mins approximately) Stir in 1/4 cup of the flour and cook about 2 minutes, stirring constantly. Gradually whisk in the milk and then the cheeses.

When the cheeses are melted, add in the wine and the mustard stirring until it becomes thickened. Add the shrimp and the lobster and heat through. Do not overcook the seafood as it will become tough.

Put a crepe on cutting board and cut in half. Scoop about 1/3 cup of the filling onto one half of the crepe and fold in to a triangular cone shape. Fill remaining crepes the same way. Place two on  each plate. Crisp salad, warm rolls or focaccio bread and, of course, chilled white wine.

You will make this again and again…just not to the same people all the time.

Truly, yummy!

 

Bonnie

This post was posted in Fish/Seafood

Crab/Cheddar Summertime Surprise Burgers

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I know, I know the snow is still on the ground but I am just getting you prepared for the fun times ahead. It is always a good thing to be prepared.

We think these would make awesome sliders. This way you can change the toppings, add a salsa or two. Again…YUMMY

 

  • 1 lb. crab meat, drained
  • 1/4 cup onion
  • 1 cup panko crumbs
  • pinch of salt and pepper
  • 2 tsp. fresh lime juice
  • 2 eggs, beaten
  • 4 tbsp. melted, unsalted butter

Combine all these ingredients and make into 4 patties.

  • 1/3 cup flour
  • 1 large egg
  • 2 tbsp. whole milk
  • 1 1/2 cups panko crumbs

Mix the egg and  milk  together and set aside. Put the flour in another bowl and take the panko crumbs and lay them out on parchment paper. To assemble these delicious burgers, dredge each one in the flour, then the egg mixture and pat them all over with the panko crumbs and press gently so they adhere. Cover and place in the refrigerator for about 30 minuites.

Melt the butter in a skillet and cook each of the burgers for four minutes on each side. (Or use the bbq) Butter the buns, add mayo, a slice of cheddar cheese and now the surprise: Clean one stick of celery and peel one granny smith apple. Julienne both of these, sprinkle with some fresh lime juice to avoid browning and place a handful on each burger.

OMG! These are fantastic. Give it a try and you will want to do it again. The only way to improve this one is to crack open a bottle of perfectlychilled white wine. Enjoy!

Bonnie

This post was posted in Fish/Seafood

Two Seafood Sauce Recipes

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For our New Year’s Eve dinner, Don made THE most fabulous sauce for the sauteed shrimp. This is it…

 

 Shrimp Cocktail Dip

  • 1 tsp. herb de provence
  • pinch of salt and pepper
  • 1/2 cup coconut milk
  • 1/2 cup plain yogurt
  • 1 tbsp. mayo
  • 1 tbsp. Maille mustard
  • 1 tsp. maple syrup
  • 1/2 tsp. tumeric
  • 1 tsp. basil

Combine all the ingredients in a small bowl, cover and place in the refrigerator until ready to plate. This is sooooooooo good.

 

Seafood Cocktail Recipe #2

  • 1/2 cup ketchup
  • 1  1/2 tbsp. creamy horseradish
  • 1 tsp. lemon juice
  • 1/4 tsp. Worchestershire sauce
  • 2 drops of hot sauce

Mix together until blended, cover and place in the refrigerator until ready to plate.

Bonnie

This post was posted in Fish/Seafood

Jambalaya – Canadian Way

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This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.

It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!

 

  • 2 whole bay leaves
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. oregano
  • pinch of black pepper
  • pinch white pepper
  • 1/2 tsp. thyme
  • 2 1/2 tbsp. lard
  • 2/3 cup smoked ham, chopped
  • 1/2 cup chopped smoked sausage
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery, peeled
  • 3/4 cup chopped green pepper
  • 1/2 cup chicken in bite size pieces
  • 1 1/2 tsp. grated garlic
  • 1 lb. fresh roma tomatoes, chopped
  • 3/4 cup tomato sauce (homemade if you have it) canned
  • 2 cups seafood stock
  • 1/2 cup chopped green onion (yuk)
  • 2 cups uncooked converted rice
  • 3/4 cup shrimp, peeled,  medium
  • 10 oz.  oysters in their own liquid

Combine all the seasonings in a small bowl and set aside.

In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute  until crisp, stirring constantly.

Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.

Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.

Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.

Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).

Creole Sauce

Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.

  • 2 whole bay leaves
  • 3/4 tsp. oregano
  • 4 tsp. salt
  • 3 1/2 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 4 tsp sweet paprika
  • pinch of black pepper
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 4 tbsp. butter
  • 1 cup peeled and chopped roma tomatoes
  • 3/4 cup chopped white onion
  • 3/4 cup chopped and peeled celery
  • 3/4 cup chopped green pepper
  • 1 1/2 tsp. grated garlic
  • 1 1/4 cup chicken stock
  • 1 cup tomato sauce (homemade if you have any left)
  • 1 tsp. sugar
  • 1/2 – 3/4 tsp. Tabasco sauce

Combine the seasoning ingredients in a small bowl and set aside

Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.

Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.

Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!

 

 

 

 

Bonnie

This post was posted in Fish/Seafood

Orange Tarragon Butter

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This flavoured butter is so versatile…is also delicious with grilled fish, chicken or steamed vegetables BUT is especially wonderful with lobster.

  • 1/3 cup softened butter
  • 1 clove grated garlic
  • 1 tsp fresh tarragon and 1 tsp fresh parsley
  • 1/2 tsp. grated orange zest
  • light pinch of salt

Mash these all together. Cover and refrigerate up to 3 days or freeze up to 2 months.  When ready to serve, melt over low heat and serve with that wonderful lobster you saved for. YUMMY!

Bonnie

This post was posted in Fish/Seafood

Baked Sesame Crusted Pacific Halibut

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The halibut recipe goes with the succotash recipe of yesterday. The combination of the two dishes is so great you will make it more than just a few times.

 

Enough fillets for the number of people to be served. Massage the fillets with a lemon olive oil (bought, not just lemons and olive oil),

Sprinkle the fillets with sel de Mer and pepper

Sprinkle black sesame seeds over the top of the fillets
.

Place on an oiled cookie sheet in a very hot oven 425 degrees for no more than 5 minutes.

Now for the plating……have generous serving of the succotash on a plate and gently spread it out just a tad…..set the fillet on top and add a slice of lemon on the side.

VOILA! It is superb as an appetizer (we had it this way) or add to the sides being served and make it an entree.

Thanks Chef Gillespie of Hester Creek Winery….what a delight this dish was.

Bonnie

This post was posted in Fish/Seafood

Crab Toasts

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It is always a treat to eat crab…you can even use canned crab if fresh is unavailable.

 

  • 12 oz. of cooked king crab meat
  • 3/4 cup finely chopped celery
  • 1/2 green or red pepper, seeded and chopped fine
  • 1/2 cup mayonnaise
  • 3 English muffins, halved
  • 6 slices of cheddar cheese
  • lightly salt and pepper

Preheat your oven to 350 degrees. Mix the crab, celery, peppers  and mayonnaise.  Set this aside.

Lightly toast the muffin halves. Spread the crab mixture evenly on the halves and top with a slice of cheese.  Place these on a parchment covered tray and toast in the oven for about 12 minutes.

I tell you, you will think the Angels are circling…just add a crisp salad and, of course, a glass of crisp, cold white wine.

Bonnie

This post was posted in Fish/Seafood

Red Snapper

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 This is tasty,simple and very little clean up…who could ask for more than this?

 Makes 4 servings

  • 4   6-ounce red snapper fillets
  • Pinch of salt
  • 1 red bell pepper, seeded and julienned
  • 1 yellow medium squash, julienned
  • 1 small shallot, finely chopped
  • 1 carrot, julienned
  • 1 cup chardonnay wine
  • 4 tsp. lemon juice, divided

Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally.

Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.

Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish. Serve with rice, or buttered noodles.  Delicious.

Bonnie

This post was posted in Fish/Seafood

Bass with Papaya Salsa

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This is a really tasty dish.  The salsa really works.

 Serves 4

For the Fish, you need: 

  • 1 1/2 tbsp paprika
  • 1 tbsp minced fresh garlic
  • 1 tbsp. extra virgin olive oil
  • 1/2 tbsp. chili powder
  •  1/2 tbsp finely chopped fresh oregano
  • 1/4 cup lime juice
  • 4 sea bass fillets

Put all dry ingredients in a food processor until almost smooth. Add juice and blend well. Season with a little salt and pepper. Rub the mixture on each fillet, cover and place in the fridge for a couple of hours.

 When ready, preheat the grill, remove the fish from the marinade and grill approximately three minutes on each side.

For the Dressing:

  • 1/8 cup plus 1 tbsp. lime juice
  • 1/8 cup extra virgin olive oil
  • 1 tbsp. Sherry vinegar
  •  3/4 tbsp. finely chopped fresh mint
  • 1/2 tbsp. chopped fresh ginger

Whisk the ingredients together and keep in fridge until ready to serve.  Add the dressing at the last to a small bag of spring baby greens, two large mangoes, thinly sliced, one avocado peeled and thinly sliced , fresh orange segments and one papaya, peeled and thinly sliced.

 Plate in a pretty way and present to oohs and ahhs.

.

 

 

 

Bonnie

This post was posted in Fish/Seafood

Lemon and Crab Risotto

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I really love Risotto and this is a super entertaining fare for guests and family alike.

  • 2 tbsp. extra virgin olive oil
  • 4 tbsp butter (2 tbsp. each lot)
  • 2 leeks, sliced fine (white section only)
  • 3/4 cup Chardonnay white wine
  • 2 cups Arborio rice
  • 6 cups homemade hot fish stock (see below)
  • 1 fresh lemon
  • 1/4 cup freshly grated Asiago  Cheese
  • 1/2 lb Crabmeat (Dungeness if you can get it, never canned crabmeat)
  • 1/4 tsp. paprika
  • lemon wedges for presentation
  • 1 tsp chopped tarragon

Broth Ingredients

  • 2 tbsp sea salt
  • 1 large crab
  • 1 tsp. white peppercorns (crushed)
  • 1 bulb fennel, trimmed and cut in 4
  • 1/2 bunch of fresh parsley
  • 1 lb bones and trimmings from a white fish (cod, halibut etc.)

Add water to a large saucepan (enough to cover a large crab by a couple of inches. Add salt and bring to a boil. When boiling, plunge crab into water and cook for ten-twelve minutes. Remove from the water and drain well. Reserve the water. Immerse crab in cold water to cool and when cool enough to handle then crack and remove all crab meat , cover with plastic and place in fridge.

(In a large saucepan add four cups of the strained cooking liquid from crab, two cups cold water, peppercorns, fennel, parsley and bones. Bring to a boil. Cover and let simmer for ten minutes. Strain and taste to correct the seasoning if required.  Measure four cups of broth and reheat. You keep this hot all the while making the risotto.

 Place egg yolks, stock, dried tarragon, lemon juice in a double boiler. Whisk until it begins to thicken.  Still whisking, add butter is small bits, allowing to completely melt before adding any more. When done, remove from heat and add the fresh tarragon.  Do not boil or it will separate and become fodder for the garbage.

 The risotto should be tender, glossy and very rich and moist. Grate the lemon peel and add the peel and the juice of the lemon to the risotto. Add remaining butter, cheese and crabmeat. The claw meat should be reheated separately and placed on top of each serving. Sprinkle with paprika (if using) and garnish the plate with lemon wedges.

 Note:  It looks daunting but it isn’t. It is simply one of the most elegant side dishes you can serve anyone at any time.  Be sure it is a special occasion prepared for people who enjoy trying new things and will, of course, praise your cooking to the sky. I would never lie to you. You may find they will never want to leave.

Bonnie

This post was posted in Fish/Seafood

Crusted Halibut With Mango Salsa

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This is really company fare.

Serves 4

  • 3 tsp fresh chopped dill
  • 4 tsp fresh chopped parsley
  • 4 tsp chopped lemon peel
  • Pinch of black pepper
  • 3/4 tsp finely chopped garlic
  • 4 halibut fillets
  • 2 tbsp butter, melted
  • 1 cup panko crumbs

Preheat oven to 400 degrees.

Mix together the first five ingredients and spread out on a piece of waxed paper. Brush the fillets with the melted butter on both sides and roll in the herb mixture.

On the top side of the fillet, press the panko crumbs on top.

Place on a parchment lined baking sheet and bake for about nine minutes until the fish flakes easily.

When plating, place the fillet in the center of the plate . Place a spoon of mango salsa on the side. Serve at once.

Mango salsa

  • 1 mango, peeled and chopped
  • 1 ripe tomato, chopped
  • 1/4 chopped cantaloupe
  • Juice of 1 lime

A very colourful and a tangy accompaniment for this fish dish.

Bonnie

This post was posted in Fish/Seafood