Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Shrimp in Champagne Sauce with Pasta

Ingredients

1 cup sliced mushrooms
1 tbsp olive oil
3/4 lb med shrimp, shelled
1 1/2 cup champagne (asti)
1/2 tsp corning garlic pepper seas.
2 tbsp minced shallots or scallions
1 lg tomato, diced
1 cup heavy cream
1/2 lb dried thin spaghetti
3 tbsp chopped parsley
grated parmesan cheese

How to prepare

Saute mushrooms in med saucepan in hot olive oil over med-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and garlic pepper seasoning.
Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 min.. When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 min., till slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot.
Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste. Makes 2 servings.

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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

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New orleans crab cakes

Ingredients

1 tbsp reduced calorie margarine
2 tbsp finely chopped onions
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
1/2 lb fresh crab meat, picked over
1/2 cup fine dry bread crumbs
1 tbsp prepared mustard

1 tbsp worcestershire sauce
1/4 tsp salt
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 egg
1 egg white

How to prepare

Preheat oven to 375

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Bruschetta w/ grilled shrimp and sweet basil mustard

Ingredients

16 lg shrimp, peeled and deveined
1 tbsp chopped thyme
1 1/2 cup plus 1/3 cup olive oil
8 basil leaves
4 tbsp dijon mustard
1 tbsp honey
3 tomatoes (about 6 oz each)
1 sm onion
1 bunch sweet basil
1/2 cup balsamic vinegar
8 slices sourdough bread (1/2″ thick)
2 cloves garlic
Salt and pepper
1 bunch watercress or arugula

8 skewers (rosemary or wood), soaked in water

How to prepare

Marinate shrimp with thyme, pepper, and 1/4 cup olive oil skewer shrimp (2 on each Skewer), cover with foil, and keep refrigerated until ready to cook in a blender, Puree basil leaves with 1/3 cup olive oil, dijon mustard, and honey until mixture Is light green and smooth cut tomatoes into 1/2″ cubes coarsely chop onions and Basil combine tomatoes, onions, and chopped basil in lg bowl, season mixture with Balsamic vinegar, 1 cup olive oil, salt, and pepper brush bread slices with 1/4 cup Olive oil and grill until brown on both sides rub with garlic cloves and place on a Serving plate toss watercress or arugula with 1/2 of the sweet basil-mustard Mixture and place on top of the bread slices arrange tomato salad on top of the Bread slices salt shrimp lightly and barbecue arrange 2 shrimp on top of each slice Of bread, and drizzle the remaining sweet basil mixture on top of the shrimp c 1994 by wolfgang puck.

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Caribbean barbecued shrimp

Ingredients

4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 tbsp dry mustard
1/4 cup parsley flakes

How to prepare

Peel and de-vien shrimp, and place in a large bowl. Mix the rest of the ingredients in a blender, and immediately pour the mixture over the shrimp. Let marinate for 2 hours. Make a foil tray with sides. Drain marinade from shrimp, and place shrimp in the foil tray on top of hot coals in barbecue grill. Cook for 3 minutes per side, and serve hot.

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