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A Trio of Deviled Eggs

A Trio of Deviled Eggs
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Devilish Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon horseradish mustard (Braswell’s Select)
  4. salt and pepper to taste
Dilly Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon champagne dill mustard (Braswell’s select)
  4. Salt and pepper to taste
  5. Garnish: sprig of dill
Deviled Bacon and Eggs
  1. 4 hard boiled eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
  4. Salt and pepper to taste
  5. Garnish: a dollop of the hot pepper bacon jam
Instructions
  1. Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
Notes
  1. For the Deviled Bacon and Eggs, follow instructions above however substitute Hot Pepper Bacon Jam for mustard.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Salmon with Pesto & Tomatoes

Salmon with Pesto & Tomatoes
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Ingredients
  1. 1 two pound Salmon Fillet
  2. 1 Jar Pesto (Marcel’s Pesto alla Genovese highly recommended)
  3. 2 ripe Heirloom or Beefsteak Tomatoes, thinly sliced
  4. 1 tablespoon s.a.l.t. Sisters Tuscan blend
  5. 1/4 cup freshly grated parmesan cheese
  6. 1 fresh lemon
  7. black pepper
Instructions
  1. Preheat oven to 350*
  2. Place salmon on a baking sheet and spread the salt blend over the top. Next generously spread the pesto over the entire top of the fish. Layer the tomato slices on next and top with the cheese.
  3. Bake for 25 minutes or until desired temperature.
  4. Serve with a generous squeeze of fresh lemon juice and ground pepper.
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Tuscan Butter Salmon

Tuscan Butter Salmon
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 4 (6-ounce) salmon fillets, patted dry with paper towels
  3. kosher salt
  4. Freshly ground black pepper
  5. 3 tablespoons unsalted butter
  6. 3 cloves garlic, minced
  7. 1 1/2 cups halved cherry tomatoes
  8. 2 cups baby spinach
  9. 1/2 cups heavy cream
  10. 1/4 cups Parmesan
  11. 1/4 cups chopped herbs (such as basil and parsley), plus more for garnish
  12. Lemon wedges, for serving (optional)
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon on top before serving.
Notes
  1. Recipe from delish.com
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Shrimp Enchiladas with Creamy Poblano Sauce

Shrimp Enchiladas with Creamy Poblano Sauce
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Creamy Poblano Sauce
  1. 2 tablespoons Butter
  2. 1 cup whipping cream or heavy cream
  3. 1 large poblano, minced (reserve 2 tablespoons)
  4. 1/2 cup sour cream
  5. ½ teaspoon garlic powder
  6. salt and pepper
  7. 2 cups monterey or pepper jack cheese (divided)*
  8. 3 tablespoons cilantro, chopped
Enchilada Stuffing
  1. 1 pound shrimp, peeled and deveined
  2. 2 tablespoons butter
  3. ½ cup white onions, diced
  4. 4 teaspoons minced garlic
  5. 1 ½ cups shredded (matchstick) carrots
  6. 3 cups packed fresh baby spinach
  7. a couple dashes of hot sauce*
  8. 12 flour or whole wheat tortillas
CREAMY POBLANO SAUCE
  1. Melt the butter in a large saucepan over medium heat. Gradually whisk in the cream and bring to simmer. Slowly add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer, adjust seasonings to taste and stir in 1 cup of cheese. When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
ENCHILADA STUFFING
  1. Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoon of butter over medium heat. Add the shrimp and allow them to cook about 1 minute per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of butter to the pan and cook the onions for 1-2 minutes, until they turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce. Allow the spinach to just barely begin to wilt and remove from stove. Slice the shrimp into 1/2 inch pieces and add them to the spinach mixture, stir to combine.
ASSEMBLY
  1. Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
Notes
  1. I recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese. For the hot sauce I used Frank’s Red Hot, which is a little more acidic and not as spicy. Use whatever kind of hot sauce you like best.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Publican’s Mussels in Sour Beer

Publican's Mussels in Sour Beer
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Ingredients
  1. 1 tablespoon of butter
  2. 1 tablespoon of sliced celery
  3. 1 tablespoon of sliced garlic
  4. 1 tablespoon of sliced shallot
  5. 1 fresh bay leaf
  6. 1 teaspoon of picked thyme
  7. ½ teaspoon of chili flake
  8. 2 pounds of mussels
  9. 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets)
  10. 2 tablespoons of butter
  11. 2 tablespoons of chopped celery leaf
  12. 1 tablespoon of lemon juice
  13. Salt and pepper to taste
Instructions
  1. 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.
  2. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.
  3. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.
Notes
  1. Courtesy of Cheers to the Publican cookbook.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Salmon Tacos

Roasted Salmon Tacos
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For the slaw
  1. 3/4 pound green cabbage, cored and finely shredded
  2. 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  3. 1/4 cup good white wine vinegar
  4. 3 tablespoons minced fresh dill
  5. Kosher salt and freshly ground black pepper
For the salmon
  1. Olive oil, for greasing the pan
  2. 1 3/4 pounds center-cut fresh salmon fillet, skin removed
  3. 2 teaspoons chipotle chile powder
  4. 1 teaspoon grated lime zest
  5. Kosher salt and freshly ground black pepper
  6. 3 tablespoons freshly squeezed lime juice, divided
  7. 12 (6-inch) corn tortillas
  8. 4 ripe Hass avocados, seeded and peeled
  9. 3/4 teaspoon Sriracha
Instructions
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Notes
  1. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Fresh Corn Cakes with Crab and Tomato Salad

Fresh Corn Cakes with Crab and Tomato Salad
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Ingredients
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
Instructions
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
Notes
  1. Recipe from Food 52: Mighty Salads cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Quick-Sautéed Shrimp with Sweet Toasty Garlic

Quick-Sautéed Shrimp with Sweet Toasty Garlic
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Ingredients
  1. 1 pound large peeled, deveined but tail on raw shrimp
  2. 6 cloves garlic, minced
  3. 2 tablespoons grapeseed oil (or olive oil)
  4. 1 teaspoon salt
  5. 1 lime zested and juice
  6. 1 large chipotle in adobo, seeds and ribs removed and minced
  7. 3 tablespoons chopped cilantro
Instructions
  1. Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often.
  2. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat.
Notes
  1. Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
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Ingredients
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
Instructions
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/