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Cooking, Recipe and Food Blog

5 Oyster Recipes in Spirit of The Galway Oyster Festival

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If you’re going to be in Ireland between September 21st and 25th, you should head over to Galway, where they will have their 59th annual Galway International Oyster & Seafood Festival. If you’re going to be hanging around the south part of the UK between October 10th and 13th, you better check out the Falmouth Oyster Festival.

Both internationally recognized festivals are all about oysters. There will be wine, local ale, games, celebrity chefs, and, of course, oysters. Lots and lots of it. If you can’t make it to either festival, don’t feel bad. You can have your own little festival at home! Just take a gander at the following 5 oyster recipes that will bring you smack dab in the middle of either festival!

Oysters Kilpatrick

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Seafood and Sustainability

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With concern about sustainability becoming more and more of an issue and a cause for many people, consumers are now becoming more conscious about the stuff that they buy in the supermarket. This is most prevalent when it comes to seafood. Consumers are now becoming more aware about the damage that is being done by overfishing for the sake of making profits. A number of fish species that are now being negatively affected by overfishing and the fears are quite real that if it is not curtailed, many fish species will become endangered or even become extinct. These include seabass, various flatfish like halibut and flounder, salmon, and tuna. [Read more…]

Seafood Club Sandwich

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Seafood club sandwich is a filling meal or snack that you will love. Its seafood flavors make it unique. We decided to grill the shrimps for this recipe, but you can stir-fry it as well.

 

Serves 2

Ingredients:

8 pieces kani sticks, shredded

2 teaspoons minced celery

1 teaspoon lemon zest

3 tablespoons lemon juice

3/4 cup mayonnaise

10-12 pieces shrimp, shelled deveined

2 tablespoons olive oil

1 teaspoon minced garlic

6 slices whole wheat bread

1 large tomato cut into rings

1 small cucumber, sliced

Lettuce leaves

Salt and pepper to taste

 

Place the celery, shredded kani, lemon zest, 1 tablespoon lemon juice and mayonnaise. Mix well. Season it with salt and pepper. Set aside.

In a separate bowl, combine the shrimp, olive oil, garlic and the remaining lemon juice. Season it with salt and pepper. Grill the shrimp for 2-3 minutes or until it is cooked and it turns pink.

Next assemble the sandwiches. Put a lettuce leaf over a slice of bread and then top it with the kani mixture and sliced tomatoes. Place a slice of bread over it. Arrange the grilled shrimp and cucumbers on top. Cover it with another slice of bread. Repeat this for the remaining ingredients. Slice in half or in quarters before serving. Serve with fries or chips.

 

Photo Courtesy Of:  VirtualErn

Seafood Teppanyaki

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Japanese food is a cuisine that almost everybody likes. The first thing that often comes into mind is usually sushi, sashimi and ramen, but there is actually more to it than that. One type of dish that stands out is teppanyaki. Teppan refers to an iron plate while yaki means, fried or grilled. Beef teppanyaki is just as good especially when it is cooked medium rare, but I personally prefer the seafood version. It is tasty and cooked just right with a hint of soy sauce for flavor.

Seafood is and will always be on top of my list when it comes to food. It’s unfortunate though that it can get pricey in the city. So whenever it permits, I try to get my share of it. Last weekend I had lunch with a friend at a mid-range Japanese restaurant. I suggested seafood teppanyaki because I know that it is a safe choice in that particular establishment.   Since I love to cook, I am aware that it is easy to prepare. This is why I’m sharing this basic recipe, so that there is no need to eat out to enjoy this dish. You can easily prepare it at home and adjust the taste as you wish. In my opinion, it is also a good idea to add vegetables like bell peppers or even carrots for more color and variety in food texture.

 

Ingredients:

4 pieces prawns, peeled and deveined but with tails on

1 gindara fillet

1 salmon fillet

5 pieces scallops

1/4 cup fresh button mushrooms

1 tablespoon oil

2 teaspoons finely chopped garlic

2 tablespoons finely chopped onion

Salt and pepper to taste

2 tablespoons unsalted butter

2 teaspoons soy sauce (Kikkoman)

 

Heat the oil in a large wok or non-stick skillet over medium heat. Fry the garlic and onions in the skillet for 2 minutes until they are fragrant. Add the mushrooms and cook it for 3 minutes until soft. After, melt the butter and add the soy sauce. Stir-fry the prawns, gindara, salmon and scallops for 3-5 minutes until they change color and they are soft. Season it with salt and pepper. Transfer to a plate and serve immediately with rice.

 

Photo Courtesy Of:  jlastras

 

Seared Scallops

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Scallops are a good source of vitamin B12 and omega3 fatty acids. It helps control high blood pressure and it reduces the risk of heart disease. It is also said that it can protect against childhood asthma because of its anti-inflammatory compounds.

Here is a simple and healthy recipe that you can whip up for dinner or when you have guests.

 

Ingredients:

2 teaspoons garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons lemon pepper

16 sea scallops, rinsed and drained

2 tablespoons olive oil

4 tablespoons chopped fresh parsley

4 teaspoons lemon juice

 

Season the scallops with garlic salt, oregano, thyme and pepper.

Heat it the olive oil in a non-stick skillet under medium heat. Sear the scallops for 3 minutes on each side or until it is light brown. Transfer it to a bowl. Add the lemon juice and parsley. Mix well. Serve with salad.

 

Photo Courtesy Of: bitslammer

 

Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Sopa de Pescado

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This is a wonderful dish for seafood lovers. You can have it with bread and some people add rice to the soup.

This recipe uses tomato sauce, but you can use real tomatoes as well. You can also add vegetables if you wish.

 

Ingredients:

1/2 cup olive oil

4 cloves garlic, minced

1 yellow onion

2 bay leaves

1 fish head

12 clams

1 lb. shrimp, peeled and deveined

1 lb. fish fillet, cut into cubes

1 cup white wine

Salt and pepper to taste

Saffron

200 ml tomato sauce

 

In a pot or Dutch oven, boil 3 cups of water. Place the fish heads and simmer for 10-15 minutes. Discard the fish heads and the bay leaf.

In a saucepan, heat the olive oil and sauté the onions for 2 minutes or until they are translucent. Add the garlic and cook it until it is brown. Fry the fish until it is light brown. Add the clams and the shrimp. Pour in the wine and reduce it to half. Stir in the tomato sauce, fish stock and saffron. Season it with salt and pepper. Serve warm with bread.

 

Photo Courtesy Of: jlastras

 

 

Fresh Seafood Stew

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Taking just over an hour to prepare and make, this dish is very simple and easy to make – once it’s on the heat, you can forget about it until nearly done.
Various Seafood
Make sure you use Seafood which is as fresh as possible – if you’re using frozen Fish, make sure that it is thoroughly defrosted but still chilled.

To Serve 6
4tbsp Olive Oil
900g Onions, peeled and finely sliced
450g Thick Cod Fillets, skinned and cut into 5cm pieces
225g Plaice Fillets, skinned and quartered
175g Raw Tiger Prawns, peeled
Salt and Pepper
450g Plum Tomatoes, skinned, deseeded and chopped
2tbsp Tomato Puree
4tbsp Fresh Parsley, chopped
2tbsp Fresh Marjoram or Oregano, chopped
150ml Dry White Wine
225g Cooked Mixed Seafood

1. Heat half of the Oil in a large flameproof dish and cook the Onions over a low heat for five minutes until softened. Using a slotted spoon, lift out half of the Onions and set aside.
2. Spread the remaining Onions over the base of the dish, and cover with half of the Raw Fish and Prawns – don’t add any of the Mixed Cooked Fish yet. Season with plenty of Salt and Pepper to taste.
3. Cover half of the Tomatoes and the Tomato Puree, and then repeat the layers – Onion, Raw Fish and Prawns, then the Tomatoes. Sprinkle the Parsley and Marjoram on top, before pouring over the Wine. Drizzle the remaining Olive Oil over the top, and cook on a very Low heat for thirty minutes, or until the sauces have thickened slightly. Stir in the Mixed Seafood, and heat through on a higher heat for around five minutes.

Photo Courtesy of: Avlxyz

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Paella Valenciana

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Paella

Before I began writing this recipe, I decided to look for other Paella recipes to check on different variations. The first link I opened was what they call the “authentic” way of cooking paella. I was surprised that rabbit’s meat was one of the ingredients.  Another thing I learned was the secret to good paella is the type of rice used. Chefs prefer Bomba rice, although the Arborio variety is a good alternative as well. This is because this type of rice absorbs a lot of liquid without getting soggy.

I personally prefer seafood or squid ink paella. Here’s a recipe I hope you will enjoy preparing.

Vamos a comer!

Ingredients for the rice:

1/4 cup olive or vegetable oil

1 big head garlic, crushed

4 cups bomba rice

1/4 teaspoon powdered saffron

1/4 teaspoon turmeric

Ingredients for the broth:

6 cups water

1 onion, quartered

1 tablespoon rock salt

1 teaspoon pepper

1/2 kilo medium sized crabs

1/4 kilo prawns or shrimps, unpeeled

1/4 kilo squids, remove ink sacs

1/2 kilo mussels or clams

Ingredients for the garnish:

2 green and red bell peppers, pitted and sliced lengthwise

4 hard-boiled eggs, quartered

1/2 cup olive or vegetable oil

1 cup white onion, chopped

1/4 cup crushed garlic

250 grams chorizo de bilbao, sliced

1 kilo chicken parts

2/3 cup tomato  paste

1/2 cup crab fat

Prepare the rice by heating the oil. Add garlic and cook until light brown. Mix in the rice and make sure that it is coated in oil. Set aside.

Next, boil water and season with salt and pepper.  Add crabs until cooked or when the shells have changed colour. Remove the crab and set aside the broth.  Once the crab is cool, remove the upper shell, crack the claws and cut the bodies into four parts.

In the same broth, half cook the shrimp and set aside. Do the same for the squid and mussels/clams. Cook until shells open. Drain and set the broth aside.

Heat paella pan; pour olive oil and sauté the garlic. When the garlic starts dancing, add the onions and bell peppers. Cook until soft. Add the chorizo and stir for three minutes. Mix the chicken parts, and cook until light brown. Add tomato paste and crab fat. Stir in rice and then pour the broth. Mix in turmeric and saffron. Wait for it to boil. Cover and simmer for 20 minutes.

Once the rice is cooked (soft and the water has been absorbed), top with prawns, crabs, mussels and bell peppers

Bake at 450°F or 225°C for 10 minutes.

Before serving, top with lemon wedges and hard-boiled egg. Serves 12-15.

*If an oven is unavailable, put fire to high after 20 minutes with the crabs, etc. on top. Cover and cook for five minutes more.

Photo Courtesy of: Kate. Check out more pictures of lovely Paella dishes.

A Shrimp In Every Pot Pasta Recipe

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Shrimp Pasta.jpgHerbert Hoover had it wrong, you need a tiger shrimp in every pot!  Enjoy this spectacular and healthy tiger shrimp pasta.

Ingredients:

  • 1/2 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cans diced tomatoes, Italian style
  • 1 cup artichoke hearts, drained & chopped
  • 1 tablespoon basil
  • 1/2 tablespoon oregano
  • 1 teaspoon Italian seasoning
  • S & P
  • 1 pound tiger shrimp, de-veined, peeled & washed
  • 1 cup penne pasta (I love the wheat version)

What’s Next:

In a large skillet on medium-high:  heat up olive oil & saute garlic cloves until browned.  Turn heat down to medium-low.

Add the cans of tomatoes and chopped artichoke hearts to skillet.  Mix together.

Add basil, oregano, Italian seasoning and S & P.  Stir until uniform.  Simmer for 30 minutes to meld flavors. 

In a medium saucepan- boil 3 cups water.  Add pasta and cook until al dente.  Drain & set aside. 

In a medium saucepan- boil 3 cups water.  Add shrimp and boil for 5 minutes.  Drain and add to tomato concoction.  Stir and simmer together for 5 minutes.

Place pasta on plates and spoon shrimp mix on top.  And there you have it, instant delicious!  Serve with a side of Italian bread and you have yourself a wonderful weekend meal!

Eat well & Laugh often.

 

 

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