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/
No Oven, No Problem by Julie Busteed June 14, 2017 by Jill Foucre Leave a Comment Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less. It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were. (Thanks Jill and Bob…) And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon. I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference! Asian Grilled Salmon 2017-06-14 19:12:21 Print Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Instructions While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Panko Crusted Salmon March 7, 2017 by Jill Foucre Leave a Comment Panko Crusted Salmon 2017-03-07 18:42:00 Print Ingredients 2/3 cup panko (Japanese bread crumbs) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 1 clove of garlic - minced Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6 to 8 ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Instructions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/