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the Fishline
brought to you by Coastal Seafoods
Species Name: Tiger, Blue and Brown Penaeus Monodon.
Geography: Shrimp are now available throughout the world, from Ecuador to Taiwan. Most are frozen, then thawed for retail sale.
Seasonality: Year round.
Harvesting Method: Trawled or farmed.
Appearance/Flavor: Cooked shrimp should be firm, full, and pure white inside with the characteristic red coloration on the outside of the meat. Their smell should be sweet and somewhat briny.
Buying/Handling/Storing: Shrimp color should be even, with no brownish or yellow near the edges. Avoid shrimp with black spots. If the black penetrates the shell and reaches the meat, the shrimp are probably past their peak freshness. Also avoid shrimp that appear limp or have an ammonia odor.
Cooking Methods: Shrimp are very versatile in the kitchen. They can be sautéed, boiled, grilled (skewered), steamed and used in seafood stews and soups.
In The Store: At Coastal Seafoods many sizes and varieties of shrimp can be found any day of the week, but the best day to buy shrimp is on Monday, when all varieties are 20% off! In our kitchen we like to prepare shrimp by lightly flouring them, and sautéing in olive oil with some minced garlic. Serve with rice or pasta.
Bouillabaisse
You may use virtually any combination of fresh fish and shellfish in the bouillabaisse: scallops, shrimp and a variety of fish work great!
1 large onion, diced
3 ribs of celery, diced
3 leeks (white parts only), sliced
8 cloves garlic, chopped
1⁄2 C each diced red & green bell pepper
1 C olive oil
2 qts fish stock
1 C white wine
2 C diced tomatoes
1 tsp saffron thread
1 tsp dried basil
1 tsp dried thyme
1 tsp dried marjoram
2 bay leaves
juice & zest from one orange
2 lbs scrubbed clams
2 lbs fresh mussels
2 lbs boneless skinless sea bass or grouper (any flaky white fish will work), cut into 1 inch cubes
1. In small stockpot or large saucepan that has a tight fitting lid, sauté onion, celery, leeks, garlic and red and green peppers in oil over medium heat until soft, 4 to 5 minutes. Add remaining base ingredients; increase heat to high and boil until reduced by one-third, approximately 15 minutes. Bouillabaisse may be prepared to this point a day or two before serving; cool and refrigerate to store or proceed immediately with final cooking.
2. For final cooking, reheat base if necessary. Add clams and mussels; cover tightly. Cook until clams and mussels open, 5-8 minutes, discard any clams or mussels that have not opened. Add fish and continue to cook, covered, until fish is cooked through, approximately 8 minutes longer.
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COVER RECIPE
Moroccan Cornish Game Hens in Paprika Sauce (Serves 4)
This is a wonderful fall dish and a great alternative to the traditional “turkey and mashed potato” fare common this time of year. Serve it with crusty bread to soak up the delicious paprika sauce. Impressive for entertaining when paired with the Blood Orange Salad with Cinnamon Infused Vinaigrette!
2 C chicken broth
12 threads saffron
1/2 C couscous
2 Tbsp pine nuts, toasted
1 Tbsp currants
5 Tbsp minced flat-leaf parsley
2 tsp unsalted butter
2 Tbsp extra-virgin olive oil
1 Tbsp sweet Hungarian paprika
1/2 tsp cumin
1/4 tsp turmeric
2 Cornish game hens, rinsed and patted dry
1 medium onion, finely chopped, (about 1 cup)
1/4 C minced cilantro
4 Tbsp unsalted butter
crusty bread for dipping
1. In a small, nonstick skillet toast the saffron threads over medium-high heat, stirring constantly 2-3 minutes. Set aside.
2. In a medium saucepan, bring 1 cup of chicken broth and 4 threads of saffron to a boil. Turn off heat and stir in couscous. Cover and let stand 5 minutes. Stir in 1 Tbsp of the pine nuts, currants, half the minced parsley and 2 tsp of butter, set aside.
3. In a medium bowl, mix the olive oil with remaining saffron threads (crushed between your fingers), paprika, turmeric and the cumin. Salt and pepper the cavities of the hens and coat thoroughly with the oil mixture, using your hands. Stuff equal portions of the couscous mixture into each hen. Place snugly in a small French oven, surrounding with remaining parsley, onions, cilantro and 1 cup of chicken broth. Sprinkle with a small amount of salt and pepper. Cover and cook over medium heat until 165 degrees on an instant read thermometer or until the juices run clear when thigh is pressed with a fork, about 1 hour.
4. In a large skillet, melt remaining butter over medium high heat. Transfer the hens to the skillet. Sauté, carefully turning until reddish-gold in color.
5. Meanwhile, bring the sauce to a boil, and simmer to reduce a little.
6. With a serrated knife slice the hens in half, and serve topped with the sauce, sprinkled with remaining pine nuts and warm crusty bread. Yum!
Blood Orange Salad with Cinnamon-Infused Vinaigrette (Serves 4)
Serve this elegant salad with the Moroccan Cornish Game Hens.
6 C organic salad greens, preferably romaine mixed with red leaf lettuce
3 blood oranges, peeled and sectioned
8 thinly sliced, pitted dates
1/2 C toasted, sliced almonds
1. Distribute greens evenly on four salad plates.
2. To peel and section oranges, cut top and bottom off, then cut peel off from top to bottom all around the orange. Cut between each segment and the membrane on each side to release the segments. Squeeze the orange membranes into a bowl to collect juice for the vinaigrette.
3. Top greens with the peeled and sectioned oranges, dates and almonds.
4. Make a simple vinaigrette with 3 Tbsp of fresh orange juice, 1 Tbsp of fresh lemon juice, 1/4 tsp ground cinnamon and 1/2 tsp of salt, whisked together; then whisk in 1/2 cup of extra virgin olive oil. Taste to adjust seasonings, drizzle on salads and serve.
These recipes were provided by Michele Licata, a chef and caterer with an emphasis on healthy eating and organic, seasonal ingredients. Licata teaches an Express Lunch and Class at Mothersauces Cooking School (7630 Lyndale Ave S, Richfield, 612.331.9680), on Fridays and Saturdays. The class includes a delicious, three course meal prepared fun and relaxed environment, in 50 minutes, for just $25!
For more information on Chef Licata, visit www.olivesandpearls.com or www.mothersauces.com for class times.
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| Butternut Squash, Apple & Fennel Salad with Maple Vinaigrette (Serves 6)
From The Official Vermont Maple Cookbook, to benefit The Vermont Maple Foundation, www.vermontmaple.org.
3 C diced butternut squash, roasted with maple syrup, salt & pepper
1/2 fennel bulb, julienned
1 Granny Smith apple, thinly sliced, unpeeled
1/2 red onion, julienned Vinaigrette
1 minced shallot
1/2 C apple cider vinegar
1 C grade B maple syrup
1 tsp salt
1/2 tsp black pepper
2 1/2 C vegetable oil
1. In a large salad bowl, toss together the squash, fennel, apple and onion.
2. For the vinaigrette, in a medium sized mixing bowl combine the shallot, vinegar, syrup, salt and pepper. Slowly whisk in the vegetable oil until well blended. Pour as much of the dressing as you like over the squash mixture, toss, and serve over mixed greens. Refrigerate any remaining dressing for another use.
Salut!
Knob Creek® Bourbon Eggnog (Serves 6-8)
6 large egg yolks
3/4 C sugar
2 1/2 C milk
1/2 C Knob Creek® Bourbon
1 tsp vanilla
1/4 tsp nutmeg
1. Beat egg yolks and sugar in a medium saucepan. Slowly beat in 2 cups of the milk. Cook over medium heat, stirring frequently, until thermometer registers 150°F or mixture coats the back of the metal spoon. Remove from heat; strain into pitcher.
2. Stir in remaining milk, bourbon, vanilla and nutmeg. Cover and chill at least 8 hours or overnight. Sprinkle with additional nutmeg for serving.
Bourbon in the Fall
2 oz Basil Hayden’s® Bourbon Whiskey
fresh apple cider
1 cinnamon stick
1. Pour the bourbon into a heat proof glass or mug. Warm the cider and add to bourbon. Garnish with the cinnamon stick. |
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