Roasted Salmon Tacos May 31, 2018 by Jill Foucre Leave a Comment Roasted Salmon Tacos 2018-05-31 12:34:58 Print For the slaw 3/4 pound green cabbage, cored and finely shredded 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced 1/4 cup good white wine vinegar 3 tablespoons minced fresh dill Kosher salt and freshly ground black pepper For the salmon Olive oil, for greasing the pan 1 3/4 pounds center-cut fresh salmon fillet, skin removed 2 teaspoons chipotle chile powder 1 teaspoon grated lime zest Kosher salt and freshly ground black pepper 3 tablespoons freshly squeezed lime juice, divided 12 (6-inch) corn tortillas 4 ripe Hass avocados, seeded and peeled 3/4 teaspoon Sriracha Instructions 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. 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. 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. 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 "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 May 31, 2018 by Jill Foucre Leave a Comment Fresh Corn Cakes with Crab and Tomato Salad 2018-05-31 12:27:45 Print Ingredients 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided 2 large eggs ¼ cup sour cream Kosher salt and freshly ground black pepper 2 scallions, chopped (whites and greens separated) ½ cup cornmeal ¼ cup all-purpose flour ¼ cup plus 1 tablespoon olive oil, divided 1 teaspoon white-wine vinegar 8 ounces cooked, fresh crab 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces ¼ cup fresh basil leaves, torn if large Instructions Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined. 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). Cook, flipping once, until golden on both sides, about 6 minutes per batch. 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 Recipe from Food 52: Mighty Salads cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quick-Sautéed Shrimp with Sweet Toasty Garlic March 21, 2018 by Jill Foucre 2 Comments Quick-Sautéed Shrimp with Sweet Toasty Garlic 2018-03-21 13:32:51 Print Ingredients 1 pound large peeled, deveined but tail on raw shrimp 6 cloves garlic, minced 2 tablespoons grapeseed oil (or olive oil) 1 teaspoon salt 1 lime zested and juice 1 large chipotle in adobo, seeds and ribs removed and minced 3 tablespoons chopped cilantro Instructions 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. 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 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 December 15, 2017 by Jill Foucre Leave a Comment Shrimp Scampi with Linguine 2017-12-15 19:50:13 Print Ingredients 1 pound Raw Shelled & Deveined Shrimp 3 tablespoons Butter 3 tablespoons Olive Oil 1 clove minced Garlic 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend 3 tablespoons Bread Crumbs ½ cup Dry White Wine Juice of 1/2 Fresh Lemon 1 Package Filotea Linguine Parmesan Cheese for Garnish Fresh Parsley Optional Garnish Instructions Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce. 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. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Anne’s Asian Style Fish Fillets with Fresh Spinach October 11, 2017 by Jill Foucre Leave a Comment Anne's Asian Style Fish Fillets with Fresh Spinach 2017-10-11 12:32:00 Print Ingredients ¼ cup all-purpose flour 1/2 teaspoon black pepper 1 lb thin fresh fillets such as trout or tilapia 2 tablespoon olive oil 2 tablespoon rice wine vinegar ¼ cup soy sauce – may be reduced sodium 2 teaspoon minced garlic 2 teaspoon minced bottled ginger 2 teaspoon sesame seeds 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed Instructions Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/