From the demo January 16, 2010. Recipe courtesy of Nancy Zaslavsky. Makes about 20 tacos. 2 tablespoons olive oil 2 pounds large shrimp — cleaned, shelled and cut into large pieces 1 pound tomatillos 1 large (3-inches) white onion 6 cloves garlic 1 or 2 fresh green jalapeño or serrano chiles [...]
Archive for the ‘Seafood’ Category
Vietnamese Spring Roll with Snow Crab, Crunchy Vegetables, Whitefish Caviar
From the demo: Jonathan Wood- Summer Recipes. Serves 4 Main Ingredients: 8 each – Rice Paper Wrappers 8 oz. – Snow Crab Meat 3 bunches – Frisee, cleaned � 1 each – Carrot, peeled, julienne� 1 Stalk – Celery,[...]
Pan Seared Pacific Halibut Filet
Pan Seared Pacific Halibut Filet, Minted Couscous, Wild Arugula, Sun-Dried Tomato, Crab Avocado Relish, Grain Mustard Vinaigrette From the demo: Jonathan Wood- Summer Recipes. Serves 4 Main Ingredients: 4 pieces – Halibut, 8 oz. 1 recipe – Minted Couscous� 3 oz. – Wild Baby Arugula[...]
FEUILLETE de ST JACQUES: Seared Scallops in a Crispy and Creamy Pouch
From the demo: Modern French Cooking Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes For 4 servings 4 sheets of « Brick », each sheet cut into 4 parts 12 large scallops, washed and patted dry with a paper towel� 3 tablespoons butter 3 leeks, white parts diced and green part[...]
Mediterranean Seafood Stew
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 to 8 3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops 6 tablespoons olive oil 6 garlic cloves, chopped 1 fennel bulb, chopped 1 onion, chopped 1 bouquet garni –[...]
Pan Seared Diver Scallop Chorizo Ratatouille
Pan Seared Diver Scallop Chorizo Ratatouille, White Asparagus and Roasted Hazelnut Vinaigrette From the demo: Spring Fine Dining Courtesy of Chef Vincent Cachot Serves 4 Main Ingredients: 12 each – U10 Diver Scallops 12 each – White Asparagus, peeled, blanched 1 recipe – Chorizo Ra[...]
Tuna Tartare Marinade
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 10 oz Ahi Tuna Sashimi Grade cut into ¼” dice 2 oz Light Soy Sauce 2 oz Rice Wine Vinegar ½ oz Pickled Ginger Juice 1 Teaspoon Sesame Oil ¼ oz Wasabi Powder Salt and Pepper to Taste Preparation Method: [[...]
Tempura Crusted Oysters
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 8 Kumamoto Oysters For batter: 8oz Tempura Batter Mix 1 cup ice water 1 quart oil for frying Pat oysters dry. Dip in batter mixture and fry in 350 degree oil until brown. Drain on paper towel and serve hot. [[...]
Crab Cakes
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 12 oz Lump Crab Meat 1.5oz Mayonnaise Zest of one lemon Juice of one fresh lemon 1 Shallot finely diced 1 oz Panko Crumb 1.5oz Sesame Seed 1 Whole Egg 1oz Italian Parsley finely chopped Salt and Pepper to Tas[...]
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream Ingredients: 21-30 shrimp 1 package Pappardelle or Fettuccine 3 tbsp of extra virgin olive oil 4 shallots, minced 4 cloves garlic, minced 1 cup pancetta, cubed or chopped 1 orange peel 1 teaspoon of hot pepper flakes 1/2 cup white win[...]
Pan Seared Panko Crumb Red Mullet
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 8 Red Mullet Filet 1 oz Panko Crumb 8 Slices of crusty Bread (Poilane bread if possible) 1 Garlic Clove (To Brush the Bread) 1 oz Pure Virgin Olive Oil Salt and Pepper to Taste Preparation Method: Season red [...]
Molecular Gastronomy Recipes
From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolve [...]
Abalone Farm: Abalone Sauté Butter & Wine
From the Demo: Abalone Cooking, Courtesy of Abalone Farm 8 pcs /1 oz each abalone steaks minced garlic, 1 small clove lemon 1-2 tbl butter 1/4 – 1/3 cup white wine sea salt The amount of butter & wine you use depends on how much sauce you would like. The abalone also makes its own [...][...]
Chef Aldo’s Shrimp & Artichoke Farfalle
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 1/2 lb Farfalle Pasta [...]