If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.
Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.
As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.
Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!
Ingredients for 2 large tuna melts:
2 thick slices of Italian or French bread
2 tbsp soft butter
6.5 oz jar of oil-packed tuna, drained
2 tbsp small diced celery
1 tbsp minced green onion
2 tsp capers
1 tsp hot chili sauce or other hot stuff to taste
salt and pepper to taste
2 tbsp mayonnaise, or more to taste
about 1/3 cup shredded or crumbled fresh mozzarella
There’s much debate over how many of America’s greatest recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation’s name pretty much wrote itself.
Besides the obvious, superficial reasons, associating your new shellfish appetizer with the most affluent family of the day was a stroke of social media genius. Hey, just because Twitter wouldn’t be invented for another 107 years doesn’t mean people didn’t “retweet” things.
When Jules Alciatore invented the dish in 1899, he wasn’t trying to create a classic, new American shellfish appetizer; he was simply trying to replace snails in his diet. That’s right, what would become America’s greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around for a serious shortage of French snails in New Orleans.
To say the customers of Antoine's were happy with this local substitution would be a huge understatement. They went crazy for it. The dish quickly gained national attention, with the most famous celebrities, politicians, and foreign dignitaries of the day stumbling over each to get a plate or three.
The original secret recipe really is a secret; so all versions, including mine, are just guesses. There is agreement among foodies who study such matters that spinach was not part of the formula, but the much spicier and more flavorful watercress was used.
Neither were mushrooms, bacon, ham, cheese, garlic, or any other later day add-ons. Not that those ingredient aren’t good baked on top of oysters, but that just wasn’t how Mr. Alciatore rolled. So if you are looking for a special occasion appetizer that tastes, looks, and makes you feel (and sound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!
Makes enough for about 3 dozen oysters Rockefeller: 1 stick butter (1/2 cup) room temp 2 tbsp minced green onions, white and light green parts 2 tbsp diced celery 2 tbsp fresh chopped tarragon 2 tbsp fresh chopped Italian parsley 1 cup chopped watercress leaves salt, pepper, and cayenne to taste 2 tbsp Pernod liquor 1/4 cup bread crumbs 3 dozen oysters on the half shell
Bonus How to Open Oyster Video!
My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.
I usually don’t have a good answer for why I’ve not gotten around to filming certain iconic dishes like risotto, beef Wellington, and puff pastry; but when it comes to lobster bisque, I do have a great excuse.
I won’t bore you with the details of how the tradition started (translation: I don’t remember), but for as long as I can remember, I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-law Jennifer’s birthday.
And since the few days leading up to Christmas are always so busy and hectic with shopping, cooking, and travel, I’ve just never felt like I’ve had the time to set up the camera to properly film the procedure. Well, this year I decided to give it a go, and despite all the aforementioned challenges, I was very happy with how this came out.
One word of warning: this recipe requires live lobsters, brandy, and heavy cream. If you can’t get, or don’t want to use those ingredients, then you’ll have to make something else. Sorry, but this recipe is too sacred for substitutions.
Speaking of live lobsters, I know many are skeptical that these “bugs” can actually feel pain, but to play it safe, I recommend putting them in the freezer for 20 or 30 minutes to knock them out cold before their ultimate demise.
I only showed the cracking and the picking of the lobster meat very briefly, as this video was already too long for my tastes, but below I’ll link an additional tutorial that show this in more detail. Yes, this soup takes a little bit of work and expense, but I think you’ll agree with me (and Jennifer) that all the effort is well worth it. Enjoy!
Makes about 1 1/2 quarts: 2 live lobsters (about 1 1/2 pounds each) 1 onion, chopped 2 rib celery, chopped 3 quarts cold water (this will reduce by about half during the entire cooking process) 3 cloves garlic 4 springs fresh thyme 1 bay leaf 1 cup crushed tomatoes 1/4 cup tomato paste 2 tsp paprika 1/3 cup white long grain rice 2 tbsp cheap brandy (inexpensive brandy tends to be a little sweeter, and works well here) 1/2 cup heavy cream, or more if you like it creamier salt and cayenne to taste 1 tbsp chopped tarragon to garnish
Bonus Lobster Meat Recovery Video: This video shows the picking of the lobster meat in much more detail than I did. Since they are boiling the lobster, you can just skip to the part where he is liberating all the meat. For more general lobster info, you can also check out this page on Allrecipes.
There’s a fairly large population of folks who just don’t like fish. I’m not talking about people with allergies, but those poor souls who’s worst nightmare is arriving at a dinner party, only to find out the main course is fish. Their reasons are as diverse as they are unfortunate.
Well, this broiled red snapper recipe may be just what the doctor ordered. Normally we don’t want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It’s not like you can’t tell you’re eating fish, but close enough.
By the way, the last time I made red snapper, a few people wondered out loud if that was a wise choice, sustainability-wise. I believe the variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.
I just read that there appears to be an abundant red snapper population there, and fishermen are anxiously waiting for the bureaucratic powers that be to raise the limits. You can read more about that here. Of course, this will work with any white fish, so I hope you give it a try soon. Enjoy!
Ingredients:
2 (7-oz) red snapper filets
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp bbq sauce
salt and cayenne pepper to taste
Bonus Red Snapper Info
I have no way to verify whether this info is accurate, but I found it compelling and wanted to share.
I was originally going to call these “crab and corn cupcakes,” but since I’ve still not perfected my bacon frosting recipe, I decided to hold off and go with the slightly less exciting sounding “crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.
Besides, since these were inspired by the food wish for new, easy and interesting football party snacks, I think “muffins” sounds a little more gridiron than cupcakes. Regardless, they were simple to make, and (as I tested personally) quite delicious eaten while watching a football game, possibly with beer(s).
As some of you longtime viewers may have noticed, this is a variation on something we posted many years ago called “Kernel Porker's Barbecued Pork-Stuffed Corn Muffins,” and I always wondered how it would be with crabmeat. When I got the usual autumn avalanche of football-themed food wishes, I figured the time was right to find out, and I was very happy with the results!
As I mention in the video, they reminded me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. This was heavier, but just as pleasurable. Anyway, unlike the replacement referees that are now calling the games, these didn’t suck, and certainly won’t be a season-long embarrassment to the league. I hope you give them a try soon. Enjoy!
Ingredients for 12 Crab-stuffed Corn Muffins For the crab filling:
8 oz crabmeat
1 1/2 tbsp mayo
1 tsp crushed red chili sauce
1/4 tsp Worcestershire sauce
1 tsp fresh grated lemon zest
2 oz grated pepper Jack cheese (about 1/2 cup)
salt to taste
For the corn muffins:
1 cup all-purpose flour
1 cup corn meal
1/2 tsp salt
1/2 tsp baking soda
1 tbsp minced green onions
2 eggs
1 cup buttermilk
1/2 cup melted butter
Bake at 375 degrees F. for 25-30 minutes. Serve warm.
Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.
I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.
Up to that point, the only “Mexican” food I’d ever had was crispy cafeteria tacos made by completely non-Mexican lunch ladies. So, this kind of thing was very exciting for me. I’ve forgotten the exact recipe after all these years of adaptation, but that’s of little consequence as it’s the kind of dish you make a little different every time anyway.
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
If you don’t want to do this in individual portions like I did, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies.
This food wish goes out to all of you that asked for flavorful, foolproof fish recipes. I’m not sure why people get so scared to cook fish, but if you’re one of them, this is for you. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy!
Ingredients for 2 servings:
2 boneless red snapper filets, about 7 oz each
cayenne, salt and pepper to taste
2 tbsp olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper brine
1 large jalapeno, sliced, seeded
1 cup cherry tomatoes, halved
1/3 cup sliced Castelvetrano green olives, or any green olive
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil; add mussels and cover; cook until they open, and eat. That’s it!
Of course, before this big bowl of awesome can happen, you need to get everything prepped and ready to go. You long time foodwishers know this is called “mise en place,” which is just culinary lingo for organizing your ingredients.
Speaking of ingredients, most large seafood departments stock P.E.I. mussels, but if you can’t find them, this works beautifully with clams as well. Clearly, this is one of those primary recipes that can be twisted and tweaked in hundreds of ways by using different beverages, peppers, citrus, and herbs. I hope you give this a try soon. Enjoy!
It feels like we’ve been swimming up river the last few days, as our small, but traumatic kitchen remodel takes place. I’m sure the project will come in well under budget, and way ahead of schedule, but for now, everything takes twice as long to do.
Happily, wanting to keep things simple is what spawned this very tasty salmon and leek pasta sauce. This recipe features two of my favorite foods; wild salmon and crème fraiche.
These types of seafood sauces are usually made with straight cream, or a béchamel, but I find those fall a little flat when compared to the tangy, fermented goodness of homemade sour cream. While it has the same fat content as cream, it just seems so much lighter and complex.
I’ll assume you’ve seen our winning “how to make your own crème fraiche” video, but if not, I highly suggest you do! Homemade crème fraiche will change your life. Check it out, and enjoy!
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there’s really no good way to check if it’s done, and so you’re basically going on time and experience, and this can be scary for even grizzled old chefs.
The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F., you’re going to be very, very close. After making this a couple times, you’ll adjust your cooking time to suit your personal needs, and once you dial it in, it’s a foolproof technique.
So, where and how do you get some professional parchment paper? It’s as easy as finding a donut…literally. Every single bakery in existence has a box of parchment paper sitting on a shelf somewhere. It comes in large boxes, containing thousands of sheets, and if you’re nice and/or offer them a few bucks, they will happily give you some.
And the great thing about parchment paper is that it’s so thin, when they pinch you off a quarter-inch from the top of the pile, they’re actually handing you hundreds of sheets. So, for a mere $5 bribe, you’ll have a couple years worth of paper.
Anyway, once you’ve acquired the parchment, the rest is easy. Just make sure your fish is completely thawed. It doesn’t need to be room temp, but if it’s still ice-cold, the cooking time will be longer. Also, be sure whatever vegetables you include in the packet are pre-cooked enough to finish during the 15 minute cooking time.
By the way, in addition to cooking “en papillote,” parchment paper it’s also perfect for those occasional proclamations and decrees. Speaking of which, I hereby proclaim that this was really fun and delicious, and I decree that you give salmon in parchment a try soon. Enjoy!
Ingredients: 2 large, center-cut salmon filet, 8 or 9 ounces each, boneless-skinless 2 sheets of parchment cut into large heart shape (the surface area of half your “heart” should be a little bigger than the size of a large dinner plate) seasoning to taste salt and pepper to taste drizzle of olive oil or butter cooked potatoes and veggies as needed. *Note: I served mine with a very light mustard aioli, which was simply mayo, Dijon, lemon juice and a touch of garlic. Bake for 15 minutes at 400 degrees F., then let sit 4-5 minutes before cutting open.
This incredibly delicious bacon and crab bread pudding Benedict almost never happened. The original request was for crab cake eggs Benedict, but since we’d already done crab cakes, poached eggs, and hollandaise videos, I decided to go in another direction, while still somewhat honoring the aforementioned food wish.
It’s one of the best decisions I’ve ever made, and that includes growing the mustache. Not only do I think this is far superior to crab cake eggs Benedict, it’s way easier, and you get a lot more mileage out of the same amount of crab.
I only used four-ounces of crab, which would have made just two small crab cakes. Here it was enough for two large ramekins that seemed to be loaded with crab. Instead of just sitting on top of the English muffin, the crab flavor permeated the bread cubes during the baking time, and the results were spectacular.
This would certainly make any brunch special, especially a Mother’s Day brunch, which will be here before you know it. So, whether you’re desperately trying to finally gain your mother’s approval, or just want something awesome for breakfast, I hope you give this a try soon. Enjoy!
Ingredients for 2 portions (I used 10 oz ramekins):
3 cups small dry bread cubes or plain croutons
1 tsp vegetable oil
1 strip bacon, sliced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/3 cup chicken broth or water (more as needed)
1/3 cup cream
1 tsp fresh lemon zest
juice of 1/2 lemon
1 tbsp fresh chopped tarragon 1 large egg 4 oz fresh crab meat
It’s so trite to say that something is only as good as the ingredients that go into it. Everyone knows that, right? It’s just common sense. Except, there I was, eating a very good bowl of crab and corn chowder that could have, should have, been very great; but it wasn’t because I didn’t remembered that old cliché.
As I mention numerous times in the video, this would ideally be made in the middle of summer, with ears of fresh, sweet-as-sugar corn. If that’s not seasonally possible (i.e., you’re doing a Mardi Gras themed recipe in winter), you can make a perfectly fine version using a premium-quality, extra-sweet, frozen corn. Or, you can do what I did.
I used an old bag of budget-brand corn I found in the freezer. The odd thing is, I’m not sure where it came from, or what it was purchased for. There are things like vodka and fair-trade coffee beans that somehow appear in my icebox as if placed there by invisible kitchen gremlins (btw, that would make a pretty cool name for a band), and I can only assume that’s how the corn got in there.
So, while I could have just walked two-blocks, and bought an expensive bag of something sweet and delicious, I instead went ahead and used a product that only a prison warden could love. The good news is that even with the almost-flavorless corn, this chowder was very good, so if you do as I say, and not as I clichéd, yours will certainly rock.
If you’re from New Orleans, I’d love to hear if they make anything similar to this. As I admit in the video, this is not my take on some iconic Creole recipe, but a simple soup inspired by those ingredients and style of cooking. Anyway, I hope you give it a try soon, and laissez le bon (corn) temps rouler!
Ingredients:
2 tablespoon melted butter
1/2 cup diced onion
1/2 cup diced bell pepper, or jalapeno, or combination of any sweet/hot peppers
1/2 cup diced celery
salt and pepper to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon Old Bay
1 1/2 tbsp flour
3 1/2 cup water or stock, divided (2 1/2 for the pot, and 1 cup for the blender)
The great thing about posting a recipe as generic as “Garlic Shrimp,” is that nobody can complain it’s not authentic. If it has shrimp and enough garlic in it, it’s authentic. Above and beyond that, just about anything goes.
The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here.
If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood.
By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain.
Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
I don’t generally talk to strangers – heck, I barely speak to my friends – but once in a while I’ll see someone staring so cluelessly at the fish case in the grocery store, that I just have to jump in and offer them some unsolicited advice – usually suggesting a recipe like this broiled herb-crusted salmon.
This method of broiling salmon, with its simple to make mayonnaise-based crust, produces a magnificently moist and flavorful piece of fish. It can be varied a thousand ways, and other than the actual mayonnaise, literally every other ingredient is optional.
I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
So, if you happen to be one of those people who get that deer in the headlights look when choosing seafood at the store, I hope you give this great recipe a try. Enjoy!
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job.
Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans.
Anyway, there was a scallop dish on the menu, which consisted of 6 large scallops being placed in a small metal broiler plate, seasoned with salt and pepper, and then doused with wine, lemon, garlic, and butter. This was placed under the flame until the scallops were browned, and the sauce was bubbling below. It was finished with fresh parsley, and served with toasted Italian bread for dipping into the amazing juices.
The smell of that sizzling plate as it went by my station was almost too much to take, and once in a while, thanks to some kind of ordering mishap, I’d actually get to eat one. It was pure bliss, and a flavor combination I still love to this day.
By the way, unlike the large day-boat scallops you’re seen me cook before, these are way too small to worry about searing brown. In a restaurant kitchen, if we’re just cooking a couple ounces, we could get a decent sear and still finish the sauce without overcooking. But doing this many at home, all we really need to concentrate on, is not over cooking them. Besides, bay scallops are so naturally sweet, tender, and delicious, the sear is not as important as with the larger ones.
As I mention in the video, this makes a beautiful appetizer, but will also make a killer pasta sauce with some cream added in to stretch it. I hope you can find some small, wild scallops soon (frozen are great, as long as “Scallops” is the only ingredient listed on the bag), and give this a try soon. Enjoy!
Ingredients for 4-6 appetizer size portions:
1 1/2 tbsp olive oil
1 1/2 pound bay scallops
4-5 cloves minced garlic
1/2 cup white wine (NOT cooking wine)
2 tbsp fresh lemon juice
4 tbsp cold butter, cubed
cayenne, salt and pepper to taste
1/4 cup chopped Italian parsley
buttered and toasted Italian bread slices
*Note for pasta sauce, add a 1 1/2 cups of heavy cream with the wine, and proceed as shown. Should make enough sauce for about 4 portions of pasta)
While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.
Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.
Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.
By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!
For the glaze (make enough for 1 large rounded tablespoon per piece of fish):
1 part yellow miso paste
1 part seasoned rice vinegar
1 part real maple syrup
hot sauce to taste
*you should taste and adjust these proportions to your liking
It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs.
This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.
One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.
My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn’t have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.
Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I’d love to hear about any variations you may come up with. As you’ll see, the procedure is pretty straightforward, although you’re talking about a full day’s project. This is a dish that takes time, but I still hope you give it a try. Enjoy!
2 duck legs
1 tbsp vegetable oil, more as needed
1 cup flour, plus 2 tbsp for second addition 6 cups chicken broth
1 pound andouille sausage
1 large onion, chopped
4 green onions chopped
1 cup celery, chopped
1 cup diced peppers (any combination of sweet and hot)
1 cup diced tomatoes
1/2 tsp dried thyme
1 bay leaf
1 tsp black pepper
1/4 tsp cayenne pepper, or to taste
1 smoked pork hock 2 cups water, or as needed 1 cup sliced okra, fresh, frozen or pickled 1 pound gulf shrimp 1 pound crawfish tail meat or langoustine rice to garnish
I didn’t call this ham and shrimp gravy recipe “shrimp and grits” for two reasons: One, because I’ve already done a video called “shrimp and grits;” and two, I don’t like this served over grits. So, why did I serve it over grits then? Well, you’ll have to watch the video to get that answer, as I divulge that in a little chestnut at the end of the clip
I much prefer this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system. I just don’t like how the gravy dissolves the grits, which then kind of runs through the tines of my fork. Having said that, it’s not like I’d ever turn down a plate of this because of such textural concerns.
If you only remember one thing from this video, besides the priceless advice regarding the secret to a happy marriage, it’s my “don’t buy cooked shrimp” advice. If you look at the shrimp section at the grocery store, it’s usually dominated by bags of already cooked shrimp. It may seem a lot easier, but it’s not.
You can now get raw, peeled and deveined shrimp (ideally from the Gulf Coast), which takes almost the same time to cook, as the precooked shrimp does to heat through. When you used cooked shrimp, all those sweet juices that should be running into your gravy have been lost in some processing plant months ago.
In case you can’t find frozen, raw, peeled and deveined shrimp, I believe I shown how to prep those in previous videos. I just can’t remember which ones! Maybe it’s time for a new video tutorial. Anyway, I hope you give this a whirl soon. Enjoy!
Ingredients: 4 tbsp butter
6 ounces smoked ham
4 green onions, chopped (the light parts)
1/2 cup small diced celery
1 red bell pepper, small dice
1 large jalepeno, small dice
2 cloves minced garlic, optional
2 tsp Cajun seasoning, or to taste
3 tbsp flour 3 1/2 cups chicken broth
1/4 tsp Worcestershire sauce (I forgot to add, but you should with the broth)
1 pound small, frozen, raw, peeled and deveined shrimp
The last time I posted a ceviche recipe video, I almost had to hire a security detail to protect me from angry Peruvians. I'd done a bay scallop and mango ceviche, and within minutes of uploading, highly annoyed South Americans were demanding I change the name, since what I had made was NOT a ceviche.
It seems as though there are some very strict views on what may and may not go into a ceviche, which is too bad, since the technique begs for accessories. Thankfully, I'm no fundamentalist, so I was free to make this version.
One traditional ingredient I omitted was the sliced onions. Personally, I don't like the sharp bite of the raw onion in this recipe, so I decided to use chives instead. I'm pretty sure I'm in a very small minority, as most people consider the sliced onions an absolute necessity, so feel free to add those in.
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
By the way, sorry about that extra "ceviche" up there, but it's not often you get the chance to publish a symmetrical post title. Enjoy!
Ingredients:
3/4 to 1 pound fresh mahi mahi
1 tablespoon minced jalapeño
1/2 teaspoon salt, or to taste
pinch of dried oregano
pinch of cayenne
2/3 cup equal parts fresh squeezed lime and lemon juice
1/2 cup diced cucumber
1/2 cup orange segments
1/2 cup thinly-sliced red or white onion (or chives instead)
