6 Eggs [free range, hard boiled, peeled]
2-3 Tbs Mayonnaise
1 Tbs Brown Stone Ground Mustard
1/2 tsp Tarragon [dried]
1/4 lb Crab Meat [picked over for shells]
1 tsp Basil [fresh, chopped]
pinch of Salt
dash Smoked Paprika
Cut each egg in half. Combine yolks, mustard + mayonnaise in a bowl and mix till smooth. Stir in tarragon, crab, basil + salt. Divide crab mixture into about 1″ round scoops + fill egg whites. Serve garnished with a little extra basil + a dash of smoked paprika.
Cocktail Sauce:
1-1/2 cups Cherry Tomatoes [or other fresh, very ripe tomatoes, cut in half]
14 oz canned Diced Tomatoes [in juice]
1/4 cup Sweet Onion [diced]
1 Garlic Clove [minced]
1 tsp Olive Oil
2 tsp White Wine Vinegar
2 tsp Brown Sugar
1/4 tsp Chipotle Chili Powder
+/- 3 tsp Horseradish
2 lbs Key West Pink Shrimp [peeled + deveined]
1/2 Meyer Lemon
1/4 cup Red Onion [cut into chunks]
Sea Salt
Heat olive oil in a small sauce pan. Saute onion + garlic over medium heat until softened, about 5 minutes. Add tomatoes + their juices. Bring all to a simmer over very low heat. Allow to simmer for about 20 minutes, stirring occasionally, until the liquid is reduced by about half.
Patiently puree all ingredients until very smooth [using a hand blender or allowing to cool then blending]. Return to the stove + add vinegar, brown sugar, +chipotle chili powder. Stir very well. Gently simmer for about 30 minutes more until thickened, stirring every 10 minutes or so. Remove from heat.
Bring a large pot of water, with lemon + red onion, to boil. Add raw shrimp and simmer for 1-2 minutes until shrimp are just cooked through. Remove to an ice water bath to cool immediately.
Stir 1-1/2 teaspoons [or more!] of horseradish into each 1/2 cup of tomato sauce*. This full recipe makes about 1 cup of sauce. Season with salt + pepper to taste, if necessary.
Arrange on a platter + chill both the sauce + shrimp for a couple hours. Serve cold.
*If you choose to make fewer shrimp, the tomato sauce is perfect for over pasta or as a dip with oven fries. Just add the horseradish to the portion you’re serving as cocktail sauce + save the rest for another dish.
1 lb Catfish Fillets [cut into 3″ pieces]
1 Egg [beaten]
1/2 cup Cornmeal [fine grain]
1/4 tsp Cinnamon
1/4 tsp Marjoram [dried]
1/4 tsp Garlic Powder
1/4 tsp Chipotle Chili Powder
dash Thyme [dried]
dash Black Pepper
Sea Salt [to taste]
Olive Oil
Green Tomato Tartar Sauce:
1/4 cup Mayonnaise
2 Tbs Green Tomato Pickles [minced]
1 Tbs Chives + Parsley [chopped]
4 French Bread Rolls [oblong, sliced in half]
2 cups Lettuce [sliced]
1 Tomato [sliced into 8 rounds]
Butter + Hot Sauce [optional, but so good]
Heat a few tablespoons of oil in a large saute pan, just enough oil to coat the bottom with a thin layer. Combine cornmeal, cinnamon, garlic powder, chili powder, marjoram, thyme, salt + pepper on a small plate. Dip each piece of fish in the egg, then dredge till totally covered in cornmeal + spices. Pan fry until golden brown, about 5 minutes per side.
Spread one side of each french roll with tartar sauce. Lightly butter the other side. Top with fried fish, lettuce + tomato. Finish with a few drops of vinegary hot sauce.
4 Sandwiches.
These amazingly tasty sandwiches were made in collaboration with Jane Middleton + Jody Trendler.
3 lbs Mussels [beards removed, scrubbed well]
2 Garlic Cloves [minced]
1 Onion [small, sliced]
1 Leek [sliced into 1/4″ rounds + washed well]
1-1/2 Lemons [juice only]
1 Tbs Herbs [fresh thyme, parsley]
1 Tbs Olive Oil
2 Tbs Butter
16 oz Pale Ale
Salt + Freshly Ground Pepper [to taste]
Heat oil + 1 Tbs of butter in a very large pot. Add onion, garlic + leeks and saute for about 5 minutes or until wilted. Add mussels, lemon juice + beer. Cover + cook over medium high for 5 minutes. All mussels should be open; Remove cooked mussels from liquid + place in a large bowl. Discard any that have not opened after 7-10 minutes. Add the last Tbs of butter to beer + allium mixture + simmer for 5 minutes, until slightly reduced.
Pour beer sauce over mussels + serve very hot with thick slices of crusty ciabatta.
Serves 6, family style.
Photo + freshly baked bread thanks to Jane Middleton.
3 Catfish Fillets [chopped into 1″ pieces]
1/2 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Tomato [seeded + chopped]
1 Tbs Olive Oil [or ghee]
Sea Salt
1/2 tsp Tumeric [ground]
2 tsp Coriander [ground]
1 tsp Curry Powder [sweet]
3/4 cup Coconut Milk
Heat oil over medium heat in a large skillet with a lid. Saute onion + garlic until translucent. Add tomatoes + spices + cook for 1 minute. Add fish + coconut milk. Cover + simmer until fish is just cooked through, about 5 minutes.
Serves 2 with rice as an entree or 4 as a side.
2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]
Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.
After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.
Serves 4 as a light appetizer.
Catfish:
4 Catfish Fillets [about 1-1/2 lbs]
1-2 Tbs Chili Powder
Salt
Olive Oil
Homemade Corn Tortillas [by Mike Molaro]
2 cups Masa Harina
1-1/3 cups Water
Toppings:
Peach Salsa
Marinated Cabbage
Spicy Mayonnaise
Prepare peach salsa and marinated cabbage before beginning to prepare the catfish and tortillas.
Preheat broiler or grill. Rub catfish lightly with oil. Sprinkle fillets with salt and chili powder to taste.
Combine masa harina + water and kneed for a couple minutes until well combined. Heat a large skillet over high heat. [No oil is necessary.] Divide dough into 10 pieces + roll out into 5″ diameter rounds. Fry each tortilla for several minutes on each side. Cover and set aside to remain warm.
Broil or grill catfish for 5 – 10 minutes until just cooked through.
Serve on a warm corn tortilla with peach salsa, a little cabbage + spicy mayonnaise.
1 lbs Little Neck Clams [live, in shells, scrubbed clean]
2 Tbs Extra Virgin Olive Oil
5 Garlic Cloves [minced]
1/2 cup Clam Juice [or 1 small can chopped clams in juice]
1/2 cup White Wine
3 tsp Dried Italian Herbs [1 tsp Basil, 1 tsp Oregano, 1/2 tsp Parsley, 1/4 tsp Chives, 1/4 tsp Thyme]
1/4 cup Basil [fresh, chopped]
1/4 cup Flat Leaf Parsley [fresh, chopped]
1/2 lb Linguine [dried]
Heat olive oil in a large saute pan with a lid. Saute garlic over medium low heat for 2 minutes, making sure not to brown. Add dried herbs, stir, then add white wine. Simmer for 2 minutes. Add clam juice. Bring to a steady simmer and allow to reduce for 15-20 minutes until thickened and less than half original volume.
Cook pasta in salted water till al dente.
When sauce has reduced, add clams to pan and cover. Steam clams over medium high heat for 4 to 6 minutes, discarding any clams that do not open. Stir pasta + fresh herbs into pan and serve very hot in shallow bowls.
Serves 2 generously.
10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]
1 lb Penne Pasta [dried]
Cook pasta until al dente in salted boiling water. Meanwhile, heat oil over medium heat. Add garlic, anchovies + crushed red pepper. Saute for several minutes until anchovies begin to break up. Add tomatoes + capers and simmer for 5 minutes. Add oregano + olives and simmer for 5+ minutes more. Stir in herbs just before serving. Serve over hot pasta + garnish with whole basil leaves.
7 lb Steelhead Salmon [Backbone, upper fins, fleshy bones, etc. Rinsed. Basically, a whole salmon gutted, head discarded, fillets set aside for another dinner or two.]
5 Garlic Cloves [roughly chopped]
2 Red Chipolini Onions [quartered]
1/2 Yellow Onion [sliced]
6 Celery Ribs + Leafy Hearts [small, chopped ribs. Hearts whole.]
2 Carrots [sliced]
1-1/2 cups Tiny Red Potatoes [1″ diameter max, whole]
1/2 cup White Wine
8 cups Vegetable Broth
1 handful Basil [fresh, roughly chopped]
2 Tbs Butter [unsalted]
Salt + Freshly Ground Black Pepper [to taste]
Saute onions, celery, and garlic, seasoned with salt + pepper in a large pot over medium high heat until tender and beginning to brown. Add wine to deglaze pan. Add salmon chunks[bones, fins, skin, etc.], potatoes, and cover with vegetable broth. Bring to boil. Simmer for 5 minutes till salmon is tender.
Carefully lift the chunks of cooked salmon from the stew and gently remove meat from bones, skin + fins. Add meat back into soup and discard bones, skin + fins. Add carrots and simmer for 5 – 10 more minutes until potatoes + carrots are tender. Stir in butter + basil.
Serves 4 with a loaf of crusty bread.
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