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Sunday BBQ: Grilled Seafood Bake

YumSugar — Sun, 20 Jul 2008 06:00:32 -0700

After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.

If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi. To check out the recipe, read more.

Grilled New England Seafood "Bake"
From Everyday Food magazine

Ingredients

2 tablespoons room temperature butter
2 tablespoons finely chopped fresh dill, plus more for garnish
1 small garlic clove, minced
Coarse salt and ground pepper
8 ounces red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
2 ears corn, quartered
1 lemon, thinly sliced
2 hard rolls, halved

Directions

Heat grill to medium.
In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixtures and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

Serves 4.

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Do You Have the Dirt (and Sand) on Shoreside Seafood?

YumSugar — Thu, 17 Jul 2008 12:15:47 -0700

From clambakes on the East Coast to crab boils in the Northwest, right now is the season for shellfish social events. These parties are all about the fresh, unadulterated seafood, eaten with nothing save a pair of hands.

Do you attend any of these Summer seafood boils? Dig up your knowledge about shoreside gatherings to see how well you do on our quiz.

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Fast & Easy Dinner: Shrimp, Corn & New Potato Boil

partysugar — Fri, 24 Aug 2007 09:01:31 -0700

A traditional seafood boil involves cooking shellfish and veggies in the sand for several hours under a huge pile of seaweed. This is a lot of work and definitely NOT a fast and easy dinner. However you can quickly create something along the same lines in the comfort of your very own kitchen. Tonight boil up a big pot of shrimp, potatoes, and corn. The shrimp plump succulently, the corn turns bright yellow, and the potatoes are melt in your mouth tender. Serve with super cold beer or chilled Sauvignon Blanc and chunks of good crusty sourdough. To learn how it's done, read more

Shrimp, Sweet Corn and New Potato Boil
From Betty Crocker
Image Source

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling.
Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter.
Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 185 mg; Sodium 560 mg; Total Carbohydrate 48 g (Dietary Fiber 5 g); Protein 23 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 2 Very Lean Meat

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Noteworthy Nibbles - July 21-28, 2009

YumSugar — Tue, 21 Jul 2009 14:00:15 -0700

Food events this week are all over the map, both literally and figuratively speaking. This weekend, I'm hoping to join some friends in a budget- and eco-friendly Slow Food potluck dinner. If I've got the time, I'd love to make it out to the world-famous Gilroy Garlic Festival, where garlic lovers come in droves to sample everything from garlic fries to garlic ice cream.

One day, I'd would enjoy making a trip to the Oxnard Salsa Festival and Indiana's Pierogi Fest. What will you be attending this week? Let us know below!

Fremont, MI: National Baby Food Festival - July 22-25
Farmerville, LA: Louisiana Watermelon Festival - July 23-25
Portland, OR: Oregon Brewers Festival - July 23-26
South Boston, VA: Virginia Cantaloupe Festival - July 24
Ypsilanti, MI: Summer Beer Festival - July 24-25
Frankfort, IN: Frankfort Hot Dog Festival - July 24-25
Summit, NJ: Summit Wine & Food Festival - July 24-26
Gilroy, CA: Gilroy Garlic Festival - July 24-26
Whiting, IN: Pierogi Fest - July 24-26

To see the rest, read more.

Chincoteague Island, VA: Chincoteague Blueberry Festival - July 24-26
Fredericksburg, TX: Gourmet Chili Pepper & Salsa Festival - July 24-26
Columbus, OH: Jazz & Rib Fest - July 24-26
Sugar Grove, IL: Sugar Grove Corn Boil - July 24-26
San Francisco, CA: Slow Food Potluck - July 25
Castle Rock, CO: Castle Rock Wine Fest - July 25
Seattle, WA: Ballard SeafoodFest - July 25-26
Oxnard, CA: Oxnard Salsa Festival - July 25-26
Courtland, CA : Pear Fair - July 26
San Mateo, CA: Festa Italiana Street Fair - July 26

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Come Party With Me: Going Away Party - Menu

partysugar — Tue, 19 Aug 2008 09:00:02 -0700

When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.

Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.

The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes, read more.

Three-Cheese Grilled Cheese Sandwiches
From Food and Wine magazine

Ingredients

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Butter

Directions

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread.
Grill over low heat until the cheese is melted and the bread is toasted. Cut into triangles and serve immediately.

Makes 4 triangles.

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Artichoke Dip
From Everyday Food magazine

Ingredients

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Serves 8.

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Summer Clambake
From Bon Appetit magazine

Ingredients

For herb and garlic butter:
1 cup (2 sticks) butter, room temperature
3 large garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
For vegetables, sausages, and seafood:
6 dozen littleneck clams, scrubbed
1/4 cup yellow cornmeal
2 celery stalks, cut crosswise in half
6 large fresh parsley sprigs
6 fresh thyme sprigs
2 small dried bay leaves
1/4 teaspoon whole black peppercorns
3 1 1/2-pound live lobsters
12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed
6 small onions, peeled
1 1/2 pounds fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 portions
6 ears of corn, husked
Chopped fresh parsley
Lemon wedges

Directions

Make herb and garlic butter: blend all ingredients in bowl. Season butter with salt and pepper. Can be prepared 2 days ahead. Cover and refrigerate.
Make vegetables, sausages, and seafood: place clams and cornmeal (to help purge clams of sand) in very large bowl or pot; fill with enough cold salted water to cover clams. Set aside at least 30 minutes and up to 1 hour.
Place 12-inch square of cheesecloth on work surface. Place celery, parsley, thyme, bay leaves, and peppercorns in center. Roll up and tie with string. Place bouquet garni in large (at least 18-quart) pot. Half-fill pot with cold water and bring to boil over high heat. Add 1 lobster headfirst; cover pot. Boil until lobster is almost cooked through and shell turns bright red, about 8 minutes. Using tongs, transfer lobster to bowl. Repeat with remaining lobsters.
Add potatoes and onions to pot.
Ladle off cooking liquid into large bowl, leaving enough to cover vegetables; reserve liquid in bowl. Bring liquid in pot to boil. Cover; cook potatoes and onions 10 minutes. Layer sausages and corn atop vegetables. Cover; cook until potatoes are just tender, about 10 minutes.
Rinse clams thoroughly. Arrange clams atop corn and sausages. Place lobsters atop clams. Cover pot tightly with lid or, if necessary, cover tightly with overlapping large sheets of foil. Boil until clams open, about 12 minutes. Remove from heat.
Transfer lobsters to work surface, shell side down. Place tip of large knife in center of 1 lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut lobster in half from center to end of tail. If necessary, use kitchen shears to cut through shell. Repeat with remaining lobsters.
Mound clams (discarding any that did not open), lobsters and sausages on large platter; reserve cooking broth in pot. Surround seafood with corn, potatoes and, if desired, onions.
Sprinkle vegetables with salt and pepper. Sprinkle with parsley; garnish with lemon wedges. Cover with foil to keep warm.
Melt seasoned butter in saucepan; divide among 6 ramekins. Discard bouquet garni from pot. Taste broth; season with pepper. Add some of reserved lobster cooking liquid if broth is too salty. Bring broth to boil; divide among 6 soup cups. Serve seasoned butter and broth alongside vegetables, sausages, and seafood.

Serves 6.

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Monday's Leftovers: Summer Shrimp Pasta

YumSugar — Mon, 25 Jun 2007 07:58:31 -0700

If you have any leftover shrimp or scallops from last night's bbq, then tonight's dinner is going to be a snap. The leftover seafood becomes part of a fantastic no-cook sauce allowing you to whip up dinner in the time it takes to make a pot of pasta. The shrimp also pairs nicely with the flavors from the tomatoes, artichoke hearts, capers and parmesan. And if you don't have any shrimp? Don't worry - just omit, or boil some up along side the noodles. Either way it's a quick, tasty meal. To get the recipe, read more

Summer Shrimp Pasta
From The Augusta Chronicle

9 ounces fresh angel hair or linguine pasta
1 pound cooked and peeled shrimp
1 14.5-ounce can peeled and diced tomatoes, undrained
1 14-ounce can quartered artichoke hearts, drained
1 3.5-ounce can capers, drained
1 tablespoon red wine or balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
Ground black pepper to taste
1 4-ounce block Parmesan or Romano cheese, coarsely grated or 1 cup crumbled feta cheese

Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
Meanwhile, in a medium bowl, combine the shrimp, undrained tomatoes, artichoke hearts, capers, vinegar, olive oil and seasonings.
Drain the pasta in a colander and return to the pot. Pour sauce over pasta and toss. Add the cheese and toss again. Serve immediately or refrigerate and serve as a cold pasta salad.

Makes 6 servings.

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Come Party With Me: Beach Picnic - Menu I

partysugar — Tue, 19 Jun 2007 07:10:41 -0700

After an afternoon of kite flying fun, the guests at my beach picnic will certainly have worked up an appetite. To satiate them, I'm packing a picnic with delicious and classic flavors. Hearty, spreadable store bought cheese, flatbreads, olives, and hard boiled eggs will kick start the menu. I'll ask a few of the male guests to help me set up a fire pit with a grill on top. A picnic on the beach must have seafood, so fresh beer steamed clams are the first course. Next up, the quintessential fried chicken made at home and packed in colored Chinese take out containers. Don't let guests know that the chicken was baked in the oven - not deep fried - and when they ask for the recipe, smile mysteriously and say, "it's a family secret." Check out the first batch of recipes (you have to come back tomorrow for the salads and dessert!), just read more

Steamed Clams
From Martha Stewart

5 pounds steamer clams
1/2 cup cornmeal
2 beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat.
Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

Serves 4.

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Picnic Fried Chicken
From EatingWell

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic
1 teaspoon hot sauce
2 1/2 pounds chicken legs
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper
Olive oil cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl.
Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Serves 4.

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Quick Dinner: Spaghetti with Pinot Grigio & Seafood

partysugar — Fri, 04 May 2007 08:55:39 -0700

Isn't it wonderful when great minds think alike? Several Saturdays ago I watched an episode of Giada on the Food Network and made a mental note to give one of her pasta recipes a try (aren't her simple pasta dishes the best?). Working with so many different recipes from tons of different sources, I quickly forgot the seafood spaghetti recipe. Fast forward a few Saturdays when my dad showed me a recipe on his laptop accompanied by the question: tonight's dinner? He had found the GIada recipe that I had wanted to try, but forgot about. I thought perhaps he had read my mind, but turns out he just was in the mood for a fresh pasta dish with clams. The colors are beautiful in this meal that can be made in the time it takes to boil the pasta. I highly recommend you try it, it's excellent for a warm late Spring evening. Sip on the same wine you use in the pasta sauce. For the recipe, read more

Spaghetti with Pinot Grigio & Seafood
From Giada de Laurentiis

1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown.
Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil.
Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula.
Stir gently and place on a serving platter. Serve immediately.

Serves 4 to 6.

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