Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

Richard Blais’ Beer-Steamed Clams

http://www.rachaelrayshow.com/recipe/17395_Richard_Blais_Beer_Steamed_Clams/

Richard Blais’ Beer-Steamed Clams

INGREDIENTS
4 cloves garlic, sliced
1 tablespoon grated ginger
24 little neck clams
1/2 bottle Amstel light
A drip of maggi (liquid MSG)
3 tablespoons small diced soppresata (optional)
1/4 cup cold butter, cubed
A baby handful chopped cilantro
2 tablespoon sliced scallions
Juice of 1/2 lime

Sausage-and-Pepper Skewers

http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-pepper-skewers-recipe.html

Sausage-and-Pepper Skewers

Ingredients

1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Marinated Grilled Calamari

http://www.myrecipes.com/recipe/marinated-grilled-calamari

Marinated Grilled Calamari

Ingredients

2 pounds cleaned calamari (squid), tubes and tentacles separated but whole
1 tablespoon minced garlic
1 1/2 teaspoons red chile flakes
1/4 cup chopped flat-leaf parsley
2/3 cup extra-virgin olive oil, divided
1/4 cup fresh lemon juice, divided
1 teaspoon sea salt, divided
1/2 loaf crusty bread such as ciabatta, cut in half horizontally

Grilled Lamb Meatballs

Leave out the bulgar. If you are worried about the lamb not holding together, either use more meat (my choice) or add a little almond flour.

http://www.epicurious.com/recipes/food/views/grilled-lamb-meatballs-350175

Grilled Lamb Meatballs

Ingredients

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

White Asparagus with Black Forest Ham

http://germanfoods.org/recipes/white-asparagus-with-black-forest-ham/

White Asparagus with Black Forest Ham

Ingredients:

1 lb fresh white asparagus

1 large ripe avocado

1/2 cup Basic Oil and Vinegar Dressing (see recipe below)

4 ripe round or plum tomatoes, skinned

4 large fresh Basil leaves, shredded

8 wafer-thin slices German imported Black Forest ham

1 tablespoon chopped fresh chives

sea salt and freshly ground pepper

Basic Oil and Vinegar Salad Dressing:

Ingredients:

4 ounces rapeseed or vegetable oil

4 ounces olive oil

4 ounces German white wine or German apple

vinegar or half of each

1/2 teaspoon sea salt

1 teaspoon German mustard

1 teaspoon German honey (optional)

1/4 teaspoon freshly ground pepper

Chillied Peanuts and Pumpkin Seeds

http://www.rickbayless.com/recipe/chillied-peanuts-and-pumpkin-seeds/

Chillied Peanuts and Pumpkin Seeds

Ingredients

2 cups roasted peanuts (preferably without salt)
2 tablespoons fresh lime juice
2 teaspoons ancho (or guajillo) chile powder (available from national companies like McCormick, Mexican groceries and internet sites), plus a little arbol chile powder if you like it spicy
Salt
1 cup pepitas seeds (pumpkinseeds) hulled

Barbazza con Sagrantino & Salvia

http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/

Barbazza con Sagrantino & Salvia

Ingredients:

1 Tablespoon Olive Oil
20 Strips Pancetta
3/4 Cup Dry Red Wine
10 Large Fresh Sage Leaves

Skagenrore

Who needs bread?  A bowl and fork will do (or, I guess you could serve this with lettuce)!

https://arcticgrub.wordpress.com/2013/06/21/sankthansaften-norways-summer-solstice/

SKAGENRØRE

1 lbs cooked shrimp (small)

1/2 pound crayfish (or crab)

1 1/2 cups sour cream

3 tbsp mayonnaise

2 tbsp Dijon mustard

juice of 1 lemon

3 tbsp chives, chopped fine

3 tbsp dill, chopped fine

1/2 small red onion, diced fine

2 eggs, hard boiled and chopped

salt and pepper to taste

Grilled Stuffed Jalapeños

http://www.myrecipes.com/recipe/grilled-stuffed-jalapenos

Grilled Stuffed Jalapeños

2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Simon’s Easter Dinner

This is one of those emails I get where the whole thing sounds so good together that this time I refuse to break them up into separate recipes.  So, here are some of the dishes that will be served at Simon’s house today:

Steamed Artichokes with Garlic Butter or with the following Aioli or Vinaigrette recipe

Ingredients
4 large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1 lemon, halved
½ cup (1 stick) unsalted butter, melted
1 garlic clove, finely grated

Lemon Garlic Aioli

Ingredients:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste


Creamy Champagne Vinaigrette

1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey (Sweetener of choice)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Asparagus with Parmesan Butter

Ingredients
1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Snow Peas with Toasted Almonds

Ingredients
1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Roasted Asparagus & Red Onion Quesadillas

This one I originally saved so I could post the sauce recipe BUT after reading the recipe, I don’t see why you couldn’t roast the asparagus and onions, then use those as a filling for an omelet (topped with the sauce).

http://www.epicurious.com/recipes/food/views/roasted-asparagus-and-red-onion-quesadillas-10216

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander

Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Dublin Bay Prawn Cocktail and More

This recipe says it serves 20 … what a lie! lol BUT, upon looking at the link, you need to check out the rest of the recipes there. They are either naturally low carb or could easily be modified.

http://www.irishcultureandcustoms.com/2Kitch/Starters.html#DublinPrawnCocktail

4-5 lbs cooked, deveined medium or large shrimp
I head of top-quality lettuce, chopped and shredded
8 tablespoons real mayonnaise
8 tablespoons whipped cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons grated fresh horseradish
Salt and pepper to taste
Chopped parsley

Trio of Stuffed Eggs – Uovo Sode Imbotitte

http://www.recipelink.com/msgbrd/board_3/2012/NOV/12880.html

TUNA-AND-CAPER-STUFFED EGGS (Level 1 Friendly)

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

OLIVE-AND-MASCARPONE-STUFFED EGGS

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

TRUFFLED MUSHROOM-STUFFED EGGS

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

Diet Revolution Rolls

Diet Revolution Rolls

Makes 6 Rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese
1 package Sugar Twin (sweetener of choice)

Preheat oven to 300 degrees F.
Separate eggs very carefully (make sure that none of the yolk gets into the whites).
Spray Pam on teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese and Sugar Twin (be extremely careful not to break down the egg whites. Mix for no more than a minute).
Place the mixture carefully on the teflon cookie sheet, gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
Place the cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.

Total Grams: 3.1
Grams Per Serving: .5

Caraway Rolls

Fold 1 Tablespoon of caraway seed into mixture when other ingredients are added.

Total Grams: 9.4
Grams Per Serving: 1.6

Onion Rolls

2 Tablespoons minced onion
1 Tablespoon butter

Mince onions very fine and saute in the butter.
Dry them well in a paper towel–there should not be any crease left on them!
Fold into egg mixture when other ingredients are added

Total Grams: 5.6
Grams Per Serving: .9

Bread Crumbs

Put the six cooked and cooled rolls in a blender until they form crumbs.

Total Grams: 3.1

From the Dr. Atkins’ Diet Revolution (1972)

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.

Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

And here’s what I did:

6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste

Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Ham & Horseradish Stuffed Eggs

I’m pretty sure something is wrong with me. I have actually been craving horseradish! So, imagine my surprise when this recipe shows up in my in box!

http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

Ham & Horseradish Stuffed Eggs

Ingredients

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Broccoli Cheese Waffles – My Attempt

I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!

Here’s the recipe:

http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/

Ingredients:

1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley

And here’s what Shannon (mydiabetesandme) came up with:

https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Salmon Rillette

Although I love poached salmon, I bet this would be fantastic with a high quality canned salmon, also!

http://www.aveceric.com/all-recipes/salmon-rillette

Ingredients

2 cups white wine
1 tablespoon minced shallots
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced chive
½ cup mayonnaise
3 tablespoons fresh lemon juice
– fine sea salt and freshly ground white pepper

Sausage-Stuffed Mushrooms

I wish I could find a picture of this recipe … it sounds fantastic!

http://www.epicurious.com/recipes/food/views/sausage-stuffed-mushrooms-107246

Ingredients

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Cauliflower Crust Grilled Cheese

Now, this looks really tasty!

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html

Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Fried fish cakes (cha ca quy nhon)

Typically, when I first make a recipe, I do it exactly the way it says to.  This one?  I’m not too sure.  It sounds very tedious, pounding the fish into a paste but overall this sounds like a good recipe (plus, something different).  This time, I will include the note provided by the person who sent me this recipe:

(Simon’s note:  A richly flavored fish is really the best choice for these; a very lean white fish will probably disappoint.  Generations of thrift leads lots of folks to use those thin sections near the tail-end, to salvage the flesh in fish collars and cheeks, and that’s what often gets processed for fish pastes and cakes.  A food processor could be used, but a first-timer wouldn’t get the texture right without first standing over the shoulder of someone who does this all the time.)

http://www.sbs.com.au/food/recipes/fried-fish-cakes-cha-ca-quy-nhon


Ingredients
    500 g skinless Spanish mackerel fillets, cut into cubes
    1 tbsp fish sauce
    ½ tsp salt
    ½ tsp freshly ground pepper
    ¼ tsp sesame oil
    1 garlic clove, finely diced
    5 spring onions, white part only, finely sliced
    vegetable oil, for deep frying
    nuoc mam cham (dipping fish sauce), to serve

Peppered Tuna Skewers with Wasabi Mayonnaise

http://www.epicurious.com/recipes/food/views/Peppered-Tuna-Skewers-with-Wasabi-Mayonnaise-108936

2 tablespoons wasabi powder (horseradish powder)*
    1 1/2 tablespoons water
    1/2 cup mayonnaise
    1 pound fresh tuna steaks, cut into 3/4-inch cubes
    2 1/2 tablespoons soy sauce
    28 large slices pickled ginger*
    28 8-inch wooden skewers
    1 bunch watercress
    1 teaspoon freshly ground black pepper
    1 tablespoon vegetable oil

Sausage Stuffed Mushrooms

http://www.foodnetwork.com/recipes/rachael-ray/sausage-stuffed-mushrooms-recipe.html

Ingredients

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper

Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Skewers for a Party

Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!

http://www.nytimes.com/2014/08/20/dining/skewers-for-a-party.html?ref=dining&_r=0

 

Hungarian Stuffed Eggs – Töltött Tojás

I know … you can only have so many deviled eggs but this recipe has ham and sour cream in it!

Hungarian Stuffed Eggs – Töltött Tojás, from the Culinary Arts Institute Cooking Magic Series: Hungarian Cookbook

Yield:  6 Servings

Ingredients
6 Hard-cooked eggs
⅓ cup  cooked ham; finely chopped
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon pepper
3½ tablespoon thick sour cream
1 tablespoon butter; melted
Paprika

Cut each egg in half length-wise. Remove yolks to a bowl and mash them with a fork. Mix in minced ham, mustard, salt and pepper. stir in the sour cream. fill the whites with the yolk mixture. Serve hot or cold.

To heat, arrange eggs filled side up in a baking dish. Brush the eggs with the melted butter and sprinkle them with paprika. Place in a 375 oven for 5 min to warm through. Serve with forks or cut into halves and use toothpicks inserted into each section.

Variations:

Anchovy stuffed eggs: Sub 3 to 6 anchovy fillets for the ham and omit the salt.

Mushroom stuffed eggs: Omit the ham and decrease the sour cream to 2½ tb. Finely chop a ¼ lb of cleaned mushrooms and cook slowly in a small skillet in a little butter until browned and tender. add to the egg yolk mixture and proceed.

Smoked Mackerel Pate with Griddled Toast & Cress Salad

No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!

http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/

Ingredients
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread

Grilled Mushrooms with Pélardon Goat’s Cheese

Ingredients (for 4 people)

12 large heads of Paris mushrooms
1 shallot
25ml dry white wine (Costière de Nîmes)
4 – 5 soft Pélous or other goat’s cheeses
salt, pepper and thyme
2 – 3 soup spoons olive oil
black tapenade (olive paste)

Brasucade of Mussels, Thau-Style

It doesn’t get much simpler than this!

2,5 kg Mediterranean mussels (4 kg for a main dish)
25 cl olive oil
Thyme, rosemary, bay leaf
1 clove of garlic, crushed
Pepper

Boules de Picolat – Beef and Sausage Meatballs in Sauce from Roussillon

Just don’t dredge in flour before browning the meatballs.

1 pound ground beef
1 pound sausage meat (see Note)
4 large garlic cloves, very finely chopped
2 ½ tablespoons very finely chopped parsley leaves
1 tablespoon very finely chopped fresh tarragon or basil leaves
Cinnamon to taste
1 large egg, beaten
Salt and freshly ground black pepper to taste
Flour for dredging
½ cup extra-virgin olive oil
1 pound fresh or canned tomatoes, peeled, seeded, and finely chopped
1 large shallot, finely chopped
Pinch of cayenne pepper
1 cup chopped pimiento-stuffed green Spanish olives
¼ cup chopped raw or cooked ham
1 cup veal (see the variation in the beef broth recipe) or chicken broth

Cooking With the Locals – Going Wild for American Shrimp

If you love shrimp like I do, this article has some fantastic recipes (all low carb)! How can you go wrong with Southern Shrimp Scampi, Spiced Salt-Baked Shrimp, Adapted from Adam Evans, The Optimist, Atlanta, and Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles,Adapted from Whitney Otawka, Cinco y Diez, Athens, Ga.

http://www.nytimes.com/2014/08/06/dining/going-wild-for-american-shrimp.html?ref=dining&_r=0

Hot Crawfish Dip

This would be AWESOME with pork rinds for dipping (or something similar) and you could use just about any seafood you wish.

http://www.myrecipes.com/recipe/hot-crawfish-dip-50400000119139/

Ingredients
1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Ingredients

Kebabs:
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
Bamboo skewers

Sauce:
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Ingredients

24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows

Cucumber Mignonette Sauce

1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Grilled Oysters With Bloody Mary Butter

Grilled Oysters With Bloody Mary Butter

Ingredients

Bloody Mary butter:
1 pound unsalted butter, softened
1 1/2 cups crushed tomatoes
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons Tabasco
1 tablespoon worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon celery seed, slightly ground

Grilled Oysters:
12 oysters
lemons
celery leaf, yellow only
horseradish, peeled

Red Drum / Redfish Ceviche

Red Drum / Redfish Ceviche

You can substitute red snapper, or firm fleshed fish such as halibut, striped bass or fluke. Scallops also make great ceviche!

1 lb. super fresh redfish fillet—skinned and cut into 1/2 inch cubes
Juice of 10 fresh limes
Juice of 1 orange
Juice of 1 lemon
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers fine chop
2 T red pepper fine chop
2 T green pepper fine chop
2 T orange of yellow pepper fine chop
1 bunch cilantro chopped (stems removed)
2 medium tomatoes (in season) or cherry tomatoes halved
2 T olive oil
2 T pickled ginger (gari) fine chop
2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)

Puerto Nuevo Lobster Tacos

Forget the tortillas … just put it all in a bowl and eat!

Puerto Nuevo Lobster Tacos

2 cans dark Mexican beer, such as Negra Modelo
4 tablespoons plus 1 teaspoon salt
2 (1½-pound) live lobsters
2 tablespoons duck fat, lard or butter
2 teaspoons chipotle powder
¼ cup tequila
2 tablespoons chopped cilantro leaves
1 lime, cut into wedges
12 corn tortillas, warmed
1 avocado, sliced
1 cup salsa

Five Spice Pork Rillettes

Five Spice Pork Rillettes

Ingredients
3 garlic cloves
1 teaspoon Chinese five-spice powder
1 tablespoon plus 1/2 teaspoon kosher salt, divided
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1 pound skinless pork fatback (not salted), cut into 1/2-inch pieces
5 flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
5 scallions, 3 halved crosswise and 2 finely chopped
2 cups water
1/3 cup plus 1 tablespoon dry Sherry, divided
1 medium carrot, finely chopped

Equipment:
cheesecloth
kitchen string
a 4-cup terrine or crock

Friulian Lamb Skewers

I love lamb but am not now (and have never been … I’ve tried multiple times) a fan of cinnamon in savory dishes. So, if you are like me, just leave that out.

http://www.tastingtable.com/entry_detail/chefs_recipes/1849/Rialtos_Friulian_Lamb_Skewers_Recipe.htm

2 tablespoons extra-virgin olive oil
½ cup chopped onion
4 garlic cloves, minced
¼ teaspoon freshly ground black pepper
1 teaspoon salt, divided
⅛ teaspoon cinnamon
½ teaspoon sweet paprika
½ cup red wine
¼ cup minced parsley
2 tablespoons minced mint
1 pound ground lamb

Basic Pork or Wild Boar Salami

http://honest-food.net/2014/08/07/basic-salami-recipe/

And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to. I have recipes (if I recall correctly) for bear and elk sausage, also (I’m pretty sure they are on my Sustainablehome blog). If not, I will find some to share.

Downeast Clam Dip

http://www.barharborfoods.com/recipe-detail.php?Downeast-Clam-Dip-2

2 (6.5 ounce) cans Bar Harbor® Chopped Clams
1 (8 ounce) package cream cheese, softened
2 Tablespoons sour cream
1 Tablespoon bottled horseradish
1 Tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce, more to taste
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine

Smoked Kippered Herring Salad

And Kippered Snacks used to be my favorite … so thrilled I can eat them again!

http://www.barharborfoods.com/recipe-detail.php?Smoked-Herring-Sardine-Salad-28

(1) 6.7 oz can Bar Harbor Foods Smoked Kippers, Smoked Herring in Cracked Pepper or Smoked Sardine Fillets
1/4 cup Chopped Celery
1/8 cup Chopped Sweet Onion
1 – 2 Tbsp Mayonnaise, to desired consistency
Salt & Pepper to taste

Robinson Cove Crab Salad

See? I must have known my fish allergy would subside. I have now had shrimp also, with no reaction. Oooh! Crab!

http://www.cookstr.com/recipes/robinson-cove-crab-salad

12 ounces fresh crabmeat, picked over
¾ cup regular mayonnaise
¼ cup snipped chives (see note)
3 tablespoons lemon juice
2 tablespoons prepared horseradish
Salt and freshly ground black pepper

Smoked Whitefish Pate

http://www.foodnetwork.com/recipes/smoked-whitefish-pate-recipe.html

1 pound flaked smoked whitefish
3/4 to 1 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 cup chopped green onion
2 teaspoons prepared horseradish
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Satrica – Sour Cream Cucumbers

http://www.epicurious.com/recipes/food/views/Sour-Cream-Cucumbers-20073

1/2 teaspoon salt
1 scant tablespoon sugar (sweetener of choice)
2 tablespoons cider vinegar
1 cup sour cream
2 tablespoons chopped chives or a grating of onion
2 tablespoons chopped fresh dill, head and fronds
1 teaspoon celery seed
2 firm fresh cucumbers

Cevapi – Minced Meat Kebabs

http://www.visit-bosniaherzegovina.com/FoodandDrink/Recipes.aspx

1 tbsp lard or butter
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1tbsp sweet paprika
2 tbsp onions, finely chopped

Egg Fast (from I Breathe … I’m Hungry)

So, this week Melissa from I Breathe … I’m Hungry has been on an egg fast and I’ve read every single one of her posts.  I was curious how she would be able to do it without getting so sick of eggs (I do and I don’t eat nearly enough to survive JUST on eggs for even one day).  Some of the recipes she came up with are PERFECT for a keto diet (High fat, low carb, moderate protein) and anyone on Atkins who is trying to work up something different to add to their menu.

So, here are her posts from this week:

Basic explanation of her egg fast.

AND recipes:



Buffalo Omelette (Low Carb)

For the filling:
2 oz cream cheese, softened
1 Tbsp blue cheese
1.5 tsp hot sauce

For the omelette:
3 eggs
1 tbsp water
2 Tbsp butter

Salted Caramel Custard (Low Carb)

For the custard:
2 eggs
2 oz cream cheese, softened
1 cup water
1.5 Tbsp granulated sugar substitute (splenda, ideal, swerve, etc.)
1.5 tsp caramel extract

For the caramel sauce:
2 Tbsp salted butter
2 Tbsp granulated sugar substitute
1/4 tsp (or to taste) caramel extract

Easy Deviled Eggs (Low Carb)

6 eggs
1/3 cup sugar free mayonnaise
1 Tbsp green tobasco
1/2 tsp Kosher salt

Snickerdoodle Crepes (Low Carb)

For the crepes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying

For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon



Fettuccini Alfredo (Low Carb)

For the pasta:
2 eggs
1 oz cream cheese
pinch of salt
pinch of garlic powder
1/8 tsp black pepper

For the sauce:
1 oz Mascarpone cheese
1 Tbsp grated parmesan cheese
1 Tbsp butter

Cheddar Cheese and Caraway Sables

This one … I was thinking would be good substituting all the flour with almond meal/flour or whatever flour substitute you prefer (these are like crackers).

http://theenglishkitchen.blogspot.com/2014/02/cheese-and-caraway-sables.html

100g Barber’s 1833 Vintage Reserve Cheddar, grated (3 1/2 ounces)
100g butter, softened (scant 7 TBS)
100g plain flour (16 TBS) (substitute with almond flour)
1 medium egg yolk, beaten with 2 TBS cold water
caraway seeds to garnish

Hazelnut Fish Fingers

http://www.newscancook.com/recipes-by-chef/hazelnut-fish-fingers-2/

1 pound (450 grams) skin- and boneless Pollock fillet, cut in finger sized strips
2 eggs
4 tablespoons finely chopped hazelnuts
2 tablespoons breadcrumbs (I would just double the parmesan cheese)
2 tablespoons finely grated parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon butter
Lemon slice, sour cream, chopped shallots and capers for garnishing

Marinert Edamerost – Marinated Edam Cheese

http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=MarinatedEdamCheese.html

11 oz., scant (300g) Edam cheese
1 red paprika, cut in strips
1 1/4 cups (3 dl) olive oil
7/8 cup (2 dl) white vinegar
1 tbsp. red pepper, finely chopped
1 tbsp. oregano
1 tbsp. thyme
1 tbsp. green peppercorns
2 garlic cloves