Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.
Pan-Seared Salmon Florentine. Imagine succulent salmon fillets, perfectly seared to golden perfection, served on a bed of creamy spinach and mushroom sauce. This dish not only looks stunning but tastes absolutely divine, bringing a touch of elegance to your dinner table.
Today marks the Opening Ceremonies of the XXX Olympiad. London 2012. I always look forward to the Olympics – something about everyone coming together to compete and celebrate. The stories of sportsmanship that arise every year are so moving. I had the opportunity to attend the equestrian events in Atlanta 1996, and it’s something I’ll never forget. My mom and myself went, along with my best friend’s family. The bustling streets filled with people of all different nationalities and cultures; I was only 13 at the time, but I still felt connected to something so much larger than myself. I guess that’s what the Olympic Games are about, really. And, London. London! What a fabulous city to be hosting. So rich in history and lore, the UK is at the top of my travel bucket list. So, for today’s post I wanted to share something that was a nod to this great city – and fish and chips immediately came to mind. I don’t fry fish often, usually preferring to pan-sear or grill it. But, we like to indulge in a good old-fashioned fish fry once in a while! I chose cod, which is a traditional choice for this dish. But haddock, flounder, or tilapia would be fine too. I recommend using a full-flavored beer in the batter, a hoppy IPA is always my go-to choice for this application. Good luck to all the competitors these next couple of weeks, and go Team USA! Looking forward to curing up with our family tonight and watching the Parade of Nations and the lighting of the torch. Below you’ll find a picture of myself in Atlanta, circa ’96. Right in the thick of Olympic Village, posting next to a full chrome Chevy pickup. I’m pretty sure I was rocking a hot pink fanny pack as well. I hope everyone has a great weekend! Print Fish and Chips 1 lb white, flaky fish (cod, haddock, tilapia) 5 potatoes, washed and scrubbed 1 cup full-flavored beer (such as Dogfish Head 60 Minute IPA) 1 1/4 cup all-purpose flour 2 tbsp + 1 tsp kosher salt 4 cups warm water vegetable oil Make the soaking mixture for the cut potatoes by combining warm water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside. To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2″ slices. Then, slice 1/4″ inch strips from those slices. A mandoline or french fry cutter is very handy here! Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying. Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter. Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Place them on a cooling rack on a cookie sheet and keep warm in an oven while fish is frying. To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating. Serve fried fish over a generous portion of french fries with wedges of lemon for garnish. Tartar sauce and malt vinegar on the side.
These are little bites of absolute, spicy clam bliss! This is the third recipe in my vintage recipe remake collection and boy am I glad that I chose to revamp this one; frankly I am not sure why its a vintage recipe we should be eating this daily! This recipe comes from the Young Republic cookbook which spans the birth and younger years of the American Republic. Americans were enjoying independence and starting to find their own culinary style of cooking, and the southern states were a treasure trove of these American recipes. When people ask me or talk about the American culinary identity I always tend to think of southern food. Fried chicken, hush puppies, collard greens, macaroni and cheese and apple pie all come to mind. Old fashion, home cooked food that sticks to your ribs and makes you feel right at home. I know there are lots of other things that are part of the American cuisine but I have a southern mother and extended family so I grew up eating these things and they make me feel at home. I spent some time in South Carolina, about 5 years, and I love the seafood laden dishes that the state is known for; this dish is definitely reminiscent of that cuisine. I started with a garlic, celery, onion and bacon as the base for the stuffing. I then coated my homemade seasoned bread crumbs with this mixture and added a generous helping of Jojo's siracha which just put it over the top, boy was it amazing! I could have eaten the whole bowl of stuffing right there! I honestly couldn't imagine anything being more delicious, my husband and I ate 2 dozen, stuffed clams by ourselves; yes, yes that happened! Let's talk about clams for a minute. I bought the wild US caught ones at my local co-op and those are the ones that the Monterey Bay Aquarium Seafood Watch recommends that you buy. It supports fishermen that fish responsibly and ensures that you are getting a healthy and quality product. That being said they are full of sand, because they are fished in the wild so you will need to clean them properly, or your dish will be full of grit. I soaked mine, changing the water 3 times, in very cold water with about 1/4 cup of cornmeal. The cornmeal makes the clams spit out the sand, you may still need to check them for sand after you have steamed them. I only had 3 that were still full of sand so this method worked well. You are also going to scrub them really well, with a potato brush and trim the beard if they have one, mine did not and you can ask your fishmonger to do this when you buy them. This recipe makes 2 dozen clams, which at our house served 2. Adapted from the Young Republic, A National Treasury of Cookery. Ingredients 2 dozen wild caught, US clams, any kind of wild caught will work. 1 Fresh, organic bay leaf 1/2 Cup organic celery, chopped finely. 1/2 Cup organic onion, chopped finely. 4 Organic garlic cloves, minced or grated. 4 Pieces pasture raised bacon, chopped. 2 Tbsp pasture raised butter 3/4 Cup homemade bread crumbs, click on the link to get my recipe. 1/2 tsp dried, organic thyme 1/2 tsp dried, organic sage Sea salt & fresh ground pepper, to taste. 2 Tbsp olive oil mayonnaise, I use Hellman's. 2 tsp Worcestershire sauce 1 large Tbsp Jojo's siracha, I highly recommend using a siracha or Tabasco here. 1 Tbsp fresh lemon juice Big bunch fresh, organic chives, about 3 Tbsp chopped. Directions Put 2 Cups of water in a stock pot and the bay leaf. Steam the clams*, covered until they open, about 2-5 minutes. Remove from the heat and set aside uncovered to cool. While the clams cool, cook the bacon in the butter until crispy. Add in the celery, onion, garlic, salt, pepper, thyme and sage. Saute till the vegetables are soft, about 6 minutes. Turn off the pan and add the bread crumbs directly to the pan, stir to coat them well. Remove them to a small bowl and stir in the mayo, Worcestershire, siracha, lemon juice and chives. Mix to combine well. Prepare the clams by removing the top part of the shell, that is not attached to the clam meat, discard. With a pairing knife carefully sever the clam meat, separating it from the shell so that it will be easy to eat. Check for sand at this time, but be careful not to dump out the liquid in the shell unless you absolutely must, due to lots of grit, the liquid has a lot of flavor and keeps the clam moist. Arrange the clams, on the half shell, on a baking sheet and top each with some of the stuffing, you can be generous there is plenty to go around. Broil for 3-4 minutes or until the stuffing is a deep golden brown and crispy. Remove and let cool slightly (I actually thought they were best at room temperature). Serve with a wedge of lemon and an icy cold local microbrew beer, they pair quite nicely with beer! *Make sure to read the blog post above on how to clean your clams before cooking.
Gorgeous brown sugar honey marinated salmon with an amazing pineapple quinoa. Juicy, sweet, and full of lovely flavors, this is the perfect summertime dinner.
Caramelized scallops with roasted red pepper coulis is a beautiful dish that is going to please any seafood lover. It's so easy and fast to prepare!
Celebrate summer with this collection of the 25 BEST cherry tomato recipes from around the internet. For a quick and easy side or appetizer, try this roasted cherry tomato recipe.
After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. —Jean Ann Perkins, Newburyport, Maryland
Marinated in sweet chili sauce, soy sauce and ginger, this broiled salmon makes a super-easy weeknight dinner.
If crab cakes are one of your go-to dinners at seafood joints, then our easy, best-ever crab cake recipe should be next on your weeknight rotation.
For most of my life, I thought I hated cooked salmon. (Sushi’s another story though – yum!) I could not understand why salmon was considered a “gourmet” fish and why people would pay so much for it. Every time I tried salmon I found it kind of dry and unpleasantly fishy tasting. No sauce could […]
Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make. Video. Plus 50+ Best Fish Recipes.
Want a quick weeknight recipe that you can cook up in minutes with a made from scratch sauce that is to die for? This Cajun Shrimp Pasta will quickly become your new favorite when you are craving something creamy and spicy!
One is enough to fill you up -- but you'll undeniably want more!
Quick and easy seared scallops recipe with a silky orange rum and butter sauce.
Gorgeous brown sugar honey marinated salmon with an amazing pineapple quinoa. Juicy, sweet, and full of lovely flavors, this is the perfect summertime dinner.
Salmon in puff pastry is a delicious meal that has a quick prep and requires only a few ingredients.
Golden seared halibut with a creamy lemon dill sauce. Tender halibut filets are sauteed and served with a sweet French lemon dill beurre blanc sauce.
If you're looking for a delicious meal that's both nutritious and easy to prepare, this Salmon Rice Bowl is the winner. Combining flaky air-fried salmon cubes with fluffy jasmine rice, fresh cucumber slices, and creamy avocado, this dish offers a delightful mix of colors, textures and flavors.
Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
An easy peasy pasta dish that's simple, flavorful and hearty. And all you need is 20 min to whip this up!
These Healthy Fish Tacos are baked to perfection and coated with a yummy coconut panko. The best easy weeknight dinner recipe for the entire family! Pair with my Mango Avocado Salsa and Sriracha for the perfect finish!
These patties are topped with tomatoes, cucumbers, and the most delicious yogurt sauce.
