Greek Salmon Lettuce Cups

Lettuce Cups or wraps are a common site in Chinese and Vietnamese restaurants around me. One of the first times I ever saw them was in the Asian Fusion restaurant P.F. Changs. Its been years since I have been to one of these and to be honest my Asian inspiration stops there! This dish uses traditional Greek flavors with a little twist. If you are trying to eat low carb, lettuce wraps can be a great invention since a single leaf of lettuce is almost no calories! I love using fresh local ingredients and when I saw this Boston lettuce at my local farmer's market the other day I decided that I had to create something fresh and healthy. I have done a few other versions of this type of dish using shrimp and crab so don't be afraid to make this your own based on the ingredients that you have handy.

What do Lettuce Cups have to do with phylo dough and grape leaves you ask? Well the connection here is in the spices that I used - garlic, parsley, oregano and lemon were my base ingredients. There are two ingredients that always makes me think Greek that I didn't include - Feta Cheese and Olives. My boyfriend only has one real food hate and that is olives so they usually aren't in the house unless I get them on takeout and while I do often use grated cheese on my pasta with seafood I didn't think that the flavors really worked in this situation. This recipe calls for about 1 lb of wild salmon (I used Coho which is a bit thinner than other types) if you can't find wild salmon or don't want to spend the money consider using another type of wild fish versus using a farmed fish. The health benefits of wild fish are greater than the farmed versions so the difference in price is absolutely worth it!

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Asian Veggie Soup

Soup is one of those meals that I can't help ordering even if summer is in full swing outside. It is a staple of my diet all year long and I love to come up with some different ideas from standard chicken noodle and the Italian soups like Pasta Fagioli I ate growing up. I have tried to make Tom Yum soup a few times but I always get discouraged because it doesn't taste "right" and it takes so long and uses hard to find expensive ingredients. Sometimes its easier and cheaper just to order take out! This soup is a take on Tom Yum and other south east Asian soups but it uses  ingredients that are easier to find at the ethic market. Since I am a believer in sweating out the heat, this soup base is great for summer time!

I used boxed chicken broth to make this base but please feel free to take the homemade route and either make your own chicken stock or be even more traditional and go for a shrimp stock. If you are interested in making an authentic bowl of Tom Yum check out the directions on Chez Pim.  You can make a million different version of this soup - noodles or none, chicken, shrimp, veggies etc so feel free to add or subtract as you like...one of my favorite treats is pre-made frozen dumpings! The basic broth is really versatile and can pull together all those "why did I buy this?" ingredients that are starting to sag in the crisper drawer.

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Coconut Shrimp

I love seafood and I am always trying to come up with ways to get "haters" to try it. It seems that many people refuse to eat seafood even though they have never really tasted it (or at least any of MY cooking).  Sometimes they even go as far to fake allergies in order to avoid offending the cook! While I can't guarantee that this recipe will get everyone to love seafood it is a wonderful and easy to make ahead dish that works as a main or appetizers. Most recipes for coconut shrimp include a quick dip in the deep frier but these are made in the oven so you can have a few extra with out all the guilt!

I recently made 4 lbs of shrimp using this recipe to use as appetizers for a party I hosted it actually gets really easy and mindless after the first few batches! I loved being able to bake them ahead of time and then just quickly crisping them up in the over right before serving. We actually had lots of left overs so I saved a bag full (once cooked stick in freezer to individually freeze then stick in a zip top bag till you are ready to reheat) and have been using them as a fun little appetizers when the girls come over for our after work glass of wine...they are better for you than breaking out some cheese and crackers! I used a store bought Mandarin Orange and Ginger Vinaigrette dressing for dipping sauce (and it was delicious - Shop Rite brand if you would like to try and find it)  but if you want to go homemade just look for something asian and citrus flavored.

Clams Casino

I love to cook and entertain but sometimes I am just happy to spend the night doing nothing. I am very lucky that I have many friends who are more than happy to chip in and get their hands dirty when I feel more like sitting on the couch and drinking some wine! My friend Jema and I decided that we were going to visit a friend with her new baby and it would be better that we spent the night at my house so we could get an early start... next thing you know we were planning a feast that was starting to be a bit excessive!

There is nothing better than friends who don't judge because after all of the food we ate that night there may have been some jeans traded in for pajamas and waist bands of all type banned from the room. Jema was so kind to come and take over the kitchen and make the deliciously decadent start to our feast. Be warned if you order clams casino on a restaurant menu you will most likely end up with something stuffed with breadcrumbs and only a bit of bacon... but that is absolutely NOT how we do it!

click through for the recipe....

White Wine Steamed Clams

I grew up in New England, where summer time is synonymous with clam bakes. Even now that I have lived away for over 5 years, I still get an urge when fresh clams start showing up in the store. However when you live in a small apartment, sometimes having a steaming kettle full of fresh seafood (and the stinky trash that goes along with it) is less than appealing. That doesn't mean you have to forget those summer time memories - just scale things back to apartment size! The traditional clam boil includes clams, lobsters, steamers, mussels, corn and potatoes boiled up in a beer and water mix (cooked in a giant sand pit if you have one but more often just in a big pot on a gas burner). But for us, since clams were on sale at the market, it was an easy decision to just grab a few dozen little necks and get cooking.

For our clam bake we are going to do things a little different though.... no surprise for those who read this blog often. I do enjoy a nice beer I was thinking more along the lines of white wine and garlic flavors. This recipe is a bit more of a French style than a New England one but I suppose when you have deliciously fresh clams on hand, its hard to go wrong! Instead of using a large stock pot to steam my clams I used a large saute pan with under an inch of brother in the bottom - just enough to steam but not boil.

Cinco de Mayo Swordfish Taco

This year it seemed that more and more people were complaining that Cinco de Mayo has turn into a holiday much like St.Patrick's Day - a day of drinking that really has less to do with its roots and more with its alcohol brand sponsorship. However, I love "taco stand" style tacos and I can't pass up a fresh taco with some delicious ingredients so why skip over a good excuse to eat and drink. Traditionally you see often pork carnitas tacos and fish tacos in this style with just a bit of cabbage slaw, some salsa, cilantro, lime and usually a radish slice. These tacos are different than the tacos that are found at tex-mex type places which often are filled with sour cream and guacamole. This makes them a bit lighter so you really don't need an excuse to make them.

I decided to skip the radish slice and went with a "meaty" slice of grilled swordfish instead of a fried fish. This meal was fresh and so fast! I mean from fridge to table in about 15 min total...and anyone can make this.

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Crab stuffed Portobella mushroom cap

Every year my uncle makes a wonderful appetizer for family holidays, it is actually a spin off of something that my grandfather started making.... crab stuffed mushrooms. I decided to take this from an appetizer to main course by increasing the size of the mushroom! Portobello caps make the perfect single serving dinner, you can dress them down with sauce and cheese and make it into a "pizza" or class it up with ingredients like crab. The hearty texture makes it a great substitute for meat, no matter if you are a true vegetarian or just celebrating meatless Mondays. I love mushrooms in just about any form. We are lucky enough to have a great mushroom "farmer" (perhaps cultivator is a better word?) that visits the Union Square Farmer's Market regularly, Bulich Mushroom Farms.

This recipe is quite simple and really no different that many of the crab cakes that I have made before. Since the mushroom cab provides some of the structure I felt that I could leave out the breadcrumbs and make this pure crab-tastic indulgence. I did however make a few "true" crab cakes by adding about 1/2 c of breadcrumbs to the leftovers (I unfortunately only had 2 mushroom caps on hand and the pound of crabmeat quickly dominated them!)

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Crab Cake Lettuce Wrap

Crab Cakes are so simple to make but they are always a hit. These easy appetizers can be fried in advance and just heated in the oven before being served to guests. Or you can only skip the frying and just bake them however, I love the crunchy crusty layer that forms when you give them a pan frying. I like to use a lot of meat and a handful of breadcrumbs in my crabcakes however it is possible to make one with no breadcrumbs at all. For an even crunchier shell you can always roll your crabcakes in a second layer of breadcrumbs.

 

The lettuce wrap is a fun way to serve and present a crabcake along with a spicy remoulade sauce to top it and give it a little kick.

Phabulous Phish Pheast! a seafood extravaganza v.2

A while back we visited a friend out in Freeport, NY (Long Island) for the Seafood Festival and it was so much fun. It seems that seafood is one of those things that you love it or hate it... And we absolutely love it! After that adventure I kept making excuses to travel out to Long Island with a cooler stashed in the backseat to visit the fish market out on the pier, Two Cousins. Then we decided to kill two birds with one stone, he would come visit....with the cooler full of fish so we could have a fun visit and some delicious seafood! Seafood Extravaganza v.1 included some red snapper, fried calamari and fried soft shell crabs.

This time we had even more friends over and more seafood options including our first Iron Chef style showdown with a mystery ingredient! We decided that every guest would attempt a seafood dish and we would all have fun cooking together. And I have to say it actually did work out for the most part! But as always I decided to make about 3 dishes and so we decided to split dinner into two parts with a short rest in the middle were I finished my prep. The one big note for the evening was to get your mise en place all set and ready to go- while each recipe is easy in itself when you have 3 or 4 things to prep in a short time doing each little step takes time!

 

Cajun Shrimp Lettuce Wraps & Salmon Ceviche

As part of the seafood extravaganza, I made quite a few dishes but these two stood out as the favorites of what I made! My original thoughts for the night included a fried shrimp po'boy but concerns over my ever expanding waist line and wanting something a bit fresher tasting over a heavy fried shrimp I kept the main idea but changed my execution. I kept the cajun spice flavors on the shrimp and the all-important creamy remoulade sauce but dropped the roll in favor of a leaf of Boston lettuce.   For my recipe, follow the link at the bottom of the post.

The salmon ceviche was my first attempt at this South American classic. While versions are served in many countries south of the border, I think that Peru is probably the most famous for it. I think that one of my first encounters with ceviche is at a restaurant in NYC called Sushi Samba which blends traditional sushi dishes with South American flavors for an exciting fusion cuisine. I took a look online to see if there was anything that matched up to what I had eaten there and serious eats had posted a recipe! I followed this recipe pretty closely but instead of making lox-like slices with the salmon I cubed it to make it easier for eating and added avocado as suggested in the comments.

Better Late than Never: Fresh Caught Tuna

While I work for a large company with a few thousand employees, my division is quite small - just 4 of us in the USA! Like most small offices we have our share of office chit chat and as is probably no surprise to my readers - I like to talk food! My coworkers are often subjected to pictures of my latest creation but I figure its just about even as they get to show off their children to me.

Over the summer, Mike was getting ready for a big fishing trip and I made my feelings know on fresh fish....YES PLEASE and MORE! Well monday morning came and as I strolled into the office Mile took me aside very seriously and said he needed to speak to me in private.... uh oh? Um it wasn't me? Luckily instead of a lecture I was gifted 2 lovely tuna steaks...so fresh and beautiful I almost hesitated to cook them. In the end a quick sear  and some salt & pepper was all I could manage on these beauties with a simple side of steamed broccoli. Just another check in the delicious, local, fresh food doesn't need all that crap or a complicated prep to make it mouth watering column!

*FYI these pictures went missing for a while but some fall email cleaning unearthed them and this dinner was too delicious not to share - the fishing trip actually took place around the end of July*

8/18/10 - Fish Simply Two Ways

The summer is the best time to eat simply. When its cold, I love spending hours in the kitchen coming up with some exotic combination. But when farms all over the state of New Jersey are working hard to provide me exquisitely ripe and juicy produce, I go with it. In my last post, I took a look at one of my favorite parts of the summer months - fresh tomatoes. Growing up my whole life, I was lucky to have grandfathers who kept amazing gardens. Summer was always filled with zucchini, cucumbers, tomatoes, arugala (long before I knew anything about rocket or fancy mixed baby greens) and tons of basil - everything a good Italian kitchen could need.

The top dish pictured is a fresh salsa served over pan seared swordfish with a cajun rub. I accompanied the dish with a side of wilted swiss chard and red onion.
The dish below was a one skillet meal. While I usually make this dish in the oven, the temperatures outside had me looking for another option. First, I sauteed the vegetables (peppers, onions, mushrooms, broccoli)  and then removed them from the pan. I added the haddock and once it was ready to flip (3-5 min), I returned the vegetables to the pan. I topped the fish with the tomatoes and covered the pan to allow it to heat through (5 min).

8/13/10 - Seafood Extravaganza

A few weeks ago, I was talking with a friend who lives near a great seafood market. He is so lucky to have delicious fish straight off the boat at a great market with helpful service. We decided to have a fun little dinner where he would bring some thing fresh from the market and I would see what I could come up with. He was kind enough to call when he was at the store so I had a little advance notice - we were having a red snapper that he bought whole but had them fillet and some calamari. I was tempted by the idea of soft-shell crab earlier in the week so I had to stop by the store to grab a few of those as well.

I was really excited to cook with the red snapper since it was new to me and I have seen so many great recipes with the whole fish (though a check of the Seafoood Watch list made me feel bad! yikes...now I know why I have never used it). We weren't really ready for a whole fish just yet but the fillets worked out perfectly. I decided to go for a marinade with lime, cilantro and garlic and then I baked it. Before marinading the fillet, I attempted to remove some of the bones but it was pretty difficult and was a bit messy so I abandoned that quickly - any tips besides just going at them with pliers should I get this or another similar fish? 

Keep reading for more info and the recipe!

7/21/10 - Fresh Cod

This dish reminds me of something that I would eat when I was living alone. More vegetables than anything especially lots of zucchini...which is my favorite summer veggie! Unfortunately he doesn't feel that way and instead hates zucchini more than most veggies (with eggplant being most hated and only eaten when roasted and covered in cheese and sauce!). Luckily most vegetables are welcome to our dinner table so I try get my zucchini fix when he isn't around. This is a fast dish that is perfect with really any flaky white fish - from thick and meaty haddock and cod to slender tilapia and swai fillets (reduce cooking til to 2-3 min per side). I decided to make this on the stove top however if you are looking for a hands off approach try using making this dish in a foil packed in the oven or on the grill (or even in a fire for you campers!) I served the green beans on the side but feel free to toss any quickly cooking veggie or herb into the mix here.

6/2/10 - Black Sea Bass over Grilled Asparagus

With the weather heating up its getting harder and harder to cook dinner inside each night! Especially with my kitchen on the 3rd floor...yikes! We have been using the air conditioner for quite some time now - our Living/Dining/ Kitchen area just gets too hot. And forget the oven - its just not an option (I had to wait for a rainy day last week to make the 2 racks of baby back ribs I bought a month ago!) This dinner was fast and easy to cook up however there is one tool that needs to become part of my utensil draw (which is already out of control! but sometimes you just need one more!). Today's Daily Special on Foodbuzz is a Slotted Fish Spatula.....nice and flexible and long! Perfect for flipping a beautiful fillet like this Black Sea Bass which was simply seasoned with salt & pepper and placed on top of a bed of grilled asparagus. As you can see from my picture....my fillet wasn't so delicately turned and is a bit broken looking. Luckily looks doesn't matter as much when you food is mouth-watering and delicious.

3/31/10 - Roasted Tomatillo & Red Pepper salsa

After spending a week on the couch I was ready to get back in my kitchen and decided that I wanted something light and fresh. On our shopping trip on Sunday to get more medicine, I bought a few ingredients but they ended up sitting in the fridge during my relapse. Over the past few summers I have received tomatillos from my CSA and since it is just about time to send my check in I have been thinking of all the wonderful veggies of the summer (and trying to perhaps pick out some seed suggestions for the farm as well!) It was only this past year that I really learned how to use this green tomato-like veggie (technically a gooseberry) by roasting them to make a delicious salsa.

This is a mild version that is actually somewhat sweet because of the use of the red peppers however a bit of jalapeno and a nice handful of cilantro keeps it in check. While this salsa can be served alone with chips you can also use it as an accent to many dishes including this seared mahi mahi. I added a side of green beans and an Isreali couscous with veggies (finely diced broccoli, peppers, onions, mushrooms, scallions, parsley and a squeeze of lemon)

2/18/10 - No-Breadcrumb Crab Cakes

While my normal crab cakes are light on the breadcrumbs, I wanted to see if I was able to get a decent cake with out any crumbs at all. I have challenged myself to try and cook wheat-free for a few weeks but I still wanted to eat the crab I had. As always there are a lot of crumb free recipes out there but I ended up doing much of my own thing. I served the crab cakes with a side of broccoli and a dollop of wasabi mayo...I ended up having to spoon some of the mayo off though cause it was a little to spicy for me!



No-Crumb Crab Cakes
1 lb lump crab meat
2 eggs - beaten
1 tbsp lt mayo
1/4 red bell pepper- finely diced
1/4 green bell pepper - finely diced
1/4 red onion - finely diced
2 tbsp fresh cilantro - diced
2 tbsp fresh parsley - diced
1 tbsp old bay seasoning
1 tsp fresh ground black pepper
1 tsp kosher salt

2 tbsp veg oil

1) mix all ingredients (except oil) together and form small crab cakes
2) place on a greased cookie sheet and place in refrigerator to chill for 30 min
3) bake in oven at 350 F for 15 min
4) heat oil in pan and lightly fry each cake till browned on each side
5) pat excess oil with paper towel and serve