Cuisine: Seafood

Crabbies

Last month we spent the weekend in La Quinta, California and had a lovely time seeing our friends at their home in Palm Desert. Judie made wonderful hors d’oeuvres, which included these Crabbies. She was kind enough to send me the recipe. The recipe has been around for years, though no one seems to know where it originated. It calls for a jar of Kraft Old English Cheese, which is a key ingredient. If you can’t find it at your local market, you can buy it online. The beauty of this recipe is that it makes a large amount that you can keep in your freezer and pull as many out as needed and bake until golden.

I make a similar hors d’oeuvres called Curried Shrimp Croustades.

By Leslie Blythe

Sole Amandine à la Turlock

This recipe for Sole Amandine à la Turlock is something I have adapted and simplified from Michael Chiarello's version. The smoked almonds and sweet golden raisins are a perfect balance of salty, and sweet with great crunch and work well with the delicateness of the sole.

By Leslie Blythe

Lemonade Salmon

This Lemonade Salmon is fabulous. It's vibrantly flavorful, tangy and easy to prepare. I even used some of the marinade (not the salmon-soaked marinade!) and steamed some broccoli in it. My husband loved it and I will be making this again.

By

Lobster Salad with Bibb Lettuce, Apple, and Tarragon Dressing

I wanted to make something "fancy" for dinner. The rich lobster, tart Granny Smith apples and creamy tarragon salad dressing on a bed of butter lettuce definitely added an air of elegance to my table. I will definitely make this again and probably use shrimp, due to my diminishing budget these days!

By

Dover Sole with Lemon, Dill and Leeks

This Dover Sole with Lemon, Dill and Leeks is light and healthy and all done on a sheet pan. The combination of lemon and dill adds an amazing fresh burst of flavor.

By

Saucy Gingered Shrimp with Zucchini & Red Peppers

Have you ever had one of those days when you find a recipe and you happen to have ALL the ingredients? Well, this happened to me yesterday. It's so satisfying. Anyway, this Saucy Gingered Shrimp with Zucchini & Red Peppers is from cooking light. It's incredibly flavorful, fast and simple. The key is to have your "mis en place", which is the French phrase meaning to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

By

Creamy Lemon-Dill Shrimp

I made this Creamy Lemon-Dill Shrimp using Florida Gulf pink shrimp. Years ago, I was hired to demo Florida pink shrimp at a Whole Foods convention. I made shrimp scampi about 100 times for 2 days! I fell in love with pink shrimp. The combination of cream, lemon and dill is absolutely perfect.

By

Maple and Miso Salmon

Miso paste is made from fermented soybeans and is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. It adds a huge depth of flavor and I always try to have some in my refrigerator. The salty miso paste mixed with the sweet maple syrup is a match made in heaven. I absolutely love this combination of flavors.

By

Pasta with Shrimp, Broccoli and Tomatoes

This Pasta with Shrimp, Broccoli and Tomatoes is one of those things I created from ingredients I had on hand. You can use fresh cherry or sun-dried tomatoes.  It's a fast and easy weeknight dinner recipe, the whole family will love.

By

Mustard-Roasted Fish

We spent the most relaxing weekend at a friend's house in La Jolla, CA. We cooked, ate and didn't do a lot, which was just perfect. We found this incredible fish market called El Pescador and bought this Rock Cod, which is a small wild caught deep water rock fish, similar to red snapper. I made Ina Garten's VERY simple (5 minutes to prep and 10 to roast) Mustard-Roasted Fish. Serve it with your favorite roasted vegetables, baby potatoes, and a chilled Sancerre for a meal your friends will love.

By