Recipe of the Week- Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pi
A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.
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Recipe of the Week: Herb & Panko Crusted Halibut
Mirko's Restaurant supplied the following recipe for their Herb and Panko-Crusted Halibut with fennel & English cucumber salad, white truffle oil vinaigrette and carrot juice reduction.
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Recipe of the Week- Shrimp Fritters
A great appetizer or passed Hors’Douveres. It is incredibly easy recipe and so delicious your friends will never forget it. Once you prepare this and enjoy it you will be walking down a street and dream about it. Courtesy of Chef Michael Mosolino<?
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12:20 pm Recipe of the Week
Shrimp in Garlic Sauce- Easy and Delicious Courtesy of Casa Vasca Restaurant, Newark NJ
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Lobster Daddy Stew - Dan The Lobster Man
Lobster Daddy Stew - Dan The Lobster Man
This is an awesome stew that is easy to prepare. The key is to use the freshest lobster you can find. Ingredients.
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Shrimp Stuffed Mushrooms
Fresh shrimp stuffed into mushrooms. It tastes as good as it sounds.
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Greek Shrimp Salad
A delicious Greek-style salad topped with shrimp for an excellent mix of flavor with very few calories.
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Shrimp in Coconut Tomato Sauce
When it works, "fusion cuisine" means taking ingredients from
disparate parts of the world and combining them in new and exciting
ways. Here's a surprising dish with elements from Italy and Southeast
Asia that tastes like it came from neither place, but whose flavors
coalesce wondrously.
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Salmon steaks with cornichon vinaigrette
If you've read about "warm vinaigrette" dressing and wondering how
to make them, here's the answer. In no time at all, you get crispy
salmon in a heady, sweet-and-briny sauce and next-to-zero carbs.
Cornichons, tiny French pickled cucumbers, are available in most
supermarkets and fancy food stores.
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Salmon demi-cut, sauce moutarde
A 20 minute meal with virtually no prep time needed.
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Salmon arrosto with rosemary
Few things are better than a side of salmon roasting in a mound of
rosemary. Salmon is rich in EPA and DHA, two omega-3 fatty acids, known
for their beneficial effect on the heart and immune system. Pinelike
rosemary, rarely used with fish, complements salmon's rich flavor, and
is especially appropriate since the word rosemary means "dew of the
sea" (ros = dew, marinus = of the sea).
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Poached salmon with fennel relish
A diet meal without the diet flavor!
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Macadamia coconut salmon
A quickly prepared seafood dish that's low in fat and calories.
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Lettuce-wrapped cod with herb oil
Years before the low-carb movement, this dish was fashionable among
obsessive calorie-counters who frequented fancy French restaurants. It
looks and taste great, and the edible green wrapper of lettuce not only
seals in the juices but also adds to its healthful presentation.
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Lacquered Salmon, Pinapple-soy Reduction
A reduction of pineapple juice and Japanese soy sauce (shoyu) becomes a
magical glaze for strong-flavored fish. The first forkful paints your
palate with sweet, salty, and acidic notes. Pineapple's potassium
balances the sodium in shoyu. This is also an excellent preparation
with fresh tuna.
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Halibut Dijon
A healthy and delicious halibut dinner.
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Chilean Sea Bass On Braised Savoy Cabbage
In this recipe a little bacon goes a long way in flavoring gently
braised savoy cabbage. Savoy, with its crinkly leaves, leads all other
cabbages in its concentration of phytonutrients, like beta-sitosterol
and pheuphytin-A- which is more than you'll ever want to know about a
vegetable, except that cabbage was once called "the medicine of the
poor." Chemistry aside, this is a delicious preparation for a mild,
sweet-fleshed fish previously known as Patagonian toothfish and renamed
for obvious reasons.
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Bay Steamed Halibut with Lemon Oil
Trendy chefs are using the cooking technique of this recipe-gently
cooking fish (or meat) with its seasoning in a tightly sealed wrapper.
The flavors fuse together in a unique way and the fish cooks in its own
juices. Be careful not to marinate the fish too long or it will taste
"perfume-y." Bay leaves impart great flavor, but avoid eating them
because the leaf or its stem could get stuck in your throat.
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Baked Wild Salmon
A baked salmon dish that is delicious and nutritious, not to mention a good source of protein.
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