Herbed Swai with Parmesan Orzo

Tilapia is a great alternative to this dish and also a bit cheaper if you want to save some money on this recipe, I just like the flavor of Swai a little bit more. This dish tastes wonderful alongside some nice bright greens paired with a good white wine. Swai is a flaky white fish with a mildly sweet flavor. If you don't like overpowering full fish flavors like that of swordfish or salmon, you will enjoy this dish tremendously! You won't be sorry!! :) Steak seasoning is used on this tender fish because it's so floral and adds a good depth of flavor to this dish!

Ingredients:


4 swai fillets patted dry with paper towels
1/2 lb of orzo pasta
1 large garlic clove
1 32-oz box chicken stock
block of fresh Parmesan 
1 tbsp butter
salt/pepper
steak seasoning
garlic powder
vegetable oil

• In a saucepan, heat up the chicken stock on medium to high heat - just simmer.
• Lay the 4 fillets on a cookie sheet greased with vegetable oil. Sprinkle with salt, pepper, garlic powder, and a couple pinches of steak seasoning.
• Preheat oven to 375*.
• In another medium saucepan turn heat to medium. Add butter. Add orzo and toast until lightly golden. 
• Add simmering chicken stock 1 ladle at a time stirring until absorbed. Add another ladle. Stir until absorbed. Repeat until pasta is cooked through. You MUST stir constantly so the pasta does not stick to the bottom of the pan!!*(You will not use all of the stock.)
• When orzo is about halfway done (still very firm to bite), grate the garlic clove straight onto orzo. Next, put fillets in oven and cook for about 8-10 minutes until fish flakes easily with fork. 
• When orzo is no longer firm to the bite, grate about 1/2 a cup of Parmesan cheese. Gently fold into orzo and remove from heat. Season to taste with salt and pepper. Remove fillets from oven.
• Plate with your favorite greens and serve immediately.

Serves 4

I hope you enjoy this recipe! And don't be afraid to put your own spin on this yummy dish!

Linguine all'Amatriciana

Traditionally, this dish is made with bucatini pasta, not linguine and pancetta instead of bacon! Bucatini noodles are long and thick with a hole running through the center and grooves along the strands. Unfortunately, my local store doesn't sell that style noodles. Not many specialty noodles to choose from so I had to improvise with good ol' thick linguine! I also put my own twist to this Italian classic. 

Ingredients:


6 strips bacon, sliced thinly
1/2 large white onion, diced
1 cup crimini mushrooms sliced
1/2 cup white wine
1 large garlic clove, minced
1/2 tbsp red pepper flakes
1/2 tbsp italian blend (oregano, basil, thyme, etc)
1 tsp dried rosemary
salt/pepper to taste
herb olive oil (i make my own with pepper, salt, and italian blend)
1 28-oz can Contadina brand crushed tomatoes (roma style)
1 lb linguine 
1/2 cup shredded parmegiano reggiano
1/2 cup chopped fresh parsley

• In a medium skillet, drizzle some olive oil. Turn heat to medium high and saute bacon until fat is rendered and bacon is cooked. Remove bacon from pan and set aside. Do not wipe pan.
• Add onions to skillet and saute in bacon fat until almost translucent. About 2 minutes.
• Add about 2 tbsp of herb olive oil then mushrooms and spices and cook until almost soft. Add garlic. Turn heat to high and add white wine. Scrape pan and slightly reduce. About 4 minutes. Return bacon to pan.
• Stirring, add crushed tomatoes to skillet. Season with salt and pepper. Turn heat to medium. leave uncovered to cook down stirring occasionally, about 8-10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until almost al dente. (Very firm, almost cooked through.) Drain and return to pot. Turn heat to low.
• Turn skillet off and ladle sauce into pasta pot 1 scoop at a time, evenly distributing sauce until cooked through. Add parsley and half of the parmegiano reggiano. Toss.
•  Plate and garnish with a drizzle of herb olive oil, fresh parsley, and a sprinkle of parmegiano reggiano.

Serves about 4-6 people

I hope you enjoy this recipe! Try not to add too much salt because you don't want to ruin the sweet and spiciness of the sauce. 

Southern Crab Cakes with Spiced Cream Sauce

You'll be surprised with what goes into these savory cakes! And the sauce is so rich and simple. Steak seasoning is an important ingredient in these delicious, fluffy clouds because the coriander, dill seeds, and paprika liven up the sweet sea flavor.

Ingredients:


Makes 18 1/8 cup size patties OR 9 1/4 cup patties


Crab Cakes:
16 oz fresh lump crab meat, lightly rinsed/drained
3 scallions, finely chopped
1 large clove garlic, minced
1 package saltine crackers, crushed fine
2/3 tbsp Old Bay seasoning
1 1/2 tsp Louisiana Hot sauce
2 tsp steak seasoning
2-4 pinches of cayenne
1 lemon - zest and juice
1 egg, beaten
vegetable oil (for frying)
flour (for dusting)


Sauce:
1 8-oz tub of sour cream
1/2 cup milk
2 tsp Old Bay
2 tsp steak seasoning
1 tsp Louisiana Hot sauce
1 lemon -zest and juice

• Combine all crab cake ingredients, except crackers, in bowl, folding gently until all incorporated. 
• Fold in crackers last. Mold into evenly sized patties then dust both sides lightly with flour. Place in refrigerator to firm.
• Meanwhile, heat oil in skillet (preferable cast iron) on medium heat.
• Meanwhile, in a small sauce pan heat first 5 sauce ingredients on low heat stirring occasionally.
• Cook all patties until golden brown and firm on both sides and cooked through. About 2 minutes on each side. Place on wire rack (or paper towels) to get rid of excess oil.
• Lastly, stir in the other lemons' zest and juice.
• Plate with 2 cakes and a dollop of sauce and serve with vegetables. (1 left over!) :)

I hope you enjoy your soft and spicy crab cakes!!

Shrimp with Cheese and Corn Grits

On a rainy Houston day, there's not much to do but stay inside until it clears up! Not wanting ramen, mac n cheese, or soup like I usually do when such weather rears its ugly head, I decided on something a little more festive. Let me start by saying I am just in love with grits. When they are cooked just the right way they are creamy and oh-so-gooey. Shrimp and grits is a traditional southern dish that combines the taste of sea and starch in a great way. A couple of dashes of Old Bay seasoning and this dish is good to go! 

Ingredients:


Serves 1


5 16/20 shrimp, peeled, deveined, thawed and shelled completely
1/4 cup canned corn (or frozen corn cooked in microwave)
2 pinches of parmesan cheese
1 tsp Old Bay Seasoning
pinches of salt and black pepper
dried chives for garnish (alternatively chopped fresh green onion)
1 tbsp olive oil
1 tsp butter (salted)
Package single serving instant grits, butter flavor (Quaker)
Milk

• Place shrimp in shallow plate. Pat dry with paper towel then sprinkle with salt, pepper, and 1/2 tsp of Old Bay. Coat both sides, set aside.

• Combine milk and grits and cook as package directions in microwave.

• Meanwhile, heat up nonstick frying pan medium heat. Add oil. Ad shrimp and cook evenly on both sides until the shrimp are white and firm throughout. About 2 minutes on each side. Add more time if necessary.

• While shrimp cook, remove grits from microwave and add corn, pepper, butter, and 1/2 tsp Old Bay. Mix well. Salt to taste. Set aside.

• When shrimps are cooked through, arrange in circle of four with fifth in center. Garnish with a pinch of dried chives.

I hope you enjoy the shrimp-y goodness! This can easily be multiplied by using large boxed quick grits.

Zuppa di Pesce

Inspired by my trip to Italy...When I was in Venice, I had the most amazing fish soup! Unfortunately I didn't have any whole prawns (as it's typical in zuppa di pesce) to make this dish... regular headless tail on shrimps were just as good. 

Mmm, lump crab, tomatoes, and mussles. It's so good...and the secret is boxed and canned for those of you needing to save money! 

*I didn't put measurements of the spices because I believe people have their own preferences. Some people may be allergic, others prefer one spice to the other, etc.

Ingredients:


1/2 lb large shrimp - peeled, deveined, tail on
1 lb frozen pre-cooked mussels (if fresh; purge and de-beard)
2 tilapia filets semi-thawed, cubed
1 6-oz can lump crab meat (Chicken of the Sea) drained/rinsed
1 6-oz can pink crab meat (Chicken of the Sea) drained/rinsed
1 14-oz cans of diced tomatoes with green peppers and onions (alternatively something with garlic and onions)
1 6-oz can tomato puree
1 8-oz bottle clam juice
1 large clove garlic minced
1 tbsp good olive oil
**1 can lobster stock (~15oz) (Bar Harbor brand)


**If you cannot find this, please use fresh seafood stock if available, but you may sub boxed seafood stock.


+black pepper, salt, dried parsley (fresh is better), Italian seasoning blend (oregano, basil, thyme etc..) season to taste

• In a large pot, turn heat to medium-low. Add olive oil then garlic, stirring until it becomes fragrant, about 1 minute.

• Add lobster stock (or fish stock) and bring to a low simmer for about 2 minutes.

• Add the whole, UNdrained can of tomatoes and tomato puree into the pot and bring up the heat to medium-high. Stir in the clam juice, cover and bring to a medium boil for about 5 minutes.

• Add shrimp, tilapia, mussels, and seasonings. Cover again cooking until the shrimps have turned opaque and the mussels have opened completely (if fresh). Discard unopened ones because they are dead.

• Last, add the pink and lump crab meat; stir. Turn heat to low. Cover and let sit 15 minutes to let the flavors develop.

• Serve in shallow bowls garnished with freshly chopped (or dried) parsley and serve with toasted sourdough bread.

Makes about 4-6 servings.


This is so simple to make, so inexpensive to make, and you can really whip it up in no time at all! Alternatively you can swap out the ingredients with fresh shrimp (head-on), live mussels, fresh packed lump crab, peeled diced roma tomatoes, fresh yellow onion diced, green bell pepper minced and fresh herbs. Will taste twice as good! :) Enjoy.

Mussels with Garlic Butter and Spaghetti

Mussels are so delicious...If I'm in a hurry or if it's late at night and the seafood counter is already closed, I grab a bag of frozen precooked mussels. (I like the ones sold at Walmart or HEB) Tastes just the same. ;) You can substitute for clams, shrimp, or crab.

Ingredients:

1/2 of large white onion diced

3-4 cloves of garlic

4 tbsp salted butter

3 tbsp chopped fresh parsley

Juice and zest 1 large lemon
1 pinch crushed red pepper

1/2 cup of chicken stock (or white wine)

1 1/2 tbsp of cornstarch or flour (mix with 2 tbsp water)
1 lb of cleaned mussels

1/4 cup extra virgin olive oil

1/4 cup shredded Parmesan cheese
Fresh ground pepper to taste
1/2 lb spaghetti pasta

• Set a medium pot of salted water on high heat for the pasta. Cook pasta until al dente.
• Take a medium size sauce pan and turn the heat medium-high heat.
• Add butter to the pan; melt. Add olive oil. Add the garlic and onions. Stir until incorporated. Lower heat. Let simmer 1 minute, stirring occasionally.
• Add chicken stock. Bring pan up to medium boil. Toss in the mussels. Shake pan to coat mussels.
• COVER. Leave 5-8 minutes. Make sure all of the mussels have opened up, discard the closed ones because they are dead.
• Uncover pan and stir mussels. Turn heat to low. Add lemon juice and zest. Add lots of cracked black pepper and throw in pinch of red pepper and cornstarch+water mixture. Stir until all the ingredients incorporated. Let thicken to get rid of cornstarch taste. About 2 minutes.
• Mix in parsley.
• When done, divide pasta in 2 plates, top with mussels and sauce. Garnish with a sprig of parsley and fresh ground black pepper.

Serves 2. Could also be an appetizer if you omit the spaghetti and serve with bread sticks. Enjoy!

Lime Marinated Shrimp and Mango Salsa

Spur of the moment recipe when I wanted sweet, spicy, and the sea all in my mouth at the same time! :d

Ingredients:

2 wooden skewers, soaked in water at least 10 minutes
(alternatively, metal skewers)


12, 16/20 size shrimp, peeled deveined thawed
For marinade:
2 cloves garlic, minced
2 small shallots, minced
1/2 tsp salt
1/2 tsp pepper
pinch garlic powder
juice of 1 large lime
For brushing:
1/2 tsp old bay seasoning
1/4 tsp cayenne powder
1/4 tsp pepper
1/4 tsp cumin
2 tbps butter, melted


Mango Salsa
1 tbsp cilantro
1 medium jalapeno, seeded and minced
pinch cumin
juice of 1 lime
1 mango, chopped
pinch of salt

• Place shrimp in 1 layer on a shallow plate. Top ingredients for marinade. Cover with plastic wrap and place in the fridge to marinate.
• Meanwhile, combine ingredients for mango salsa and set aside.
• Start heating up your indoor or outdoor grill.
• When hot, take the shrimps out of the fridge and start sticking them on the skewers. There are 6 shrimps on each skewer.
• Brush the butter mixture on the shrimp just before hitting the grill.
• The shrimps should cook 4 - 5 minutes on each side until they are firm and slightly charred.
• Plate then top with mango salsa. Garnish with cilantro sprig.

Serves 2, but can easily be multiplied! Great idea for a cocktail party, just make short skewers with 2 shrimps on each one. :) Enjoy

Fried Old Bay Shrimp Pasta

Was going for a scampi sauce when all of a sudden woosh-- it turned itself into a spectacular sea side affair. I know there's butter and oil in here, but hey, you only live once and everything is good in moderation. ;)

Ingredients:

1/3 lb spaghetti pasta
12, 16/20 shrimp thawed, peeled, deviened and patted dry with paper towel
1 1/2 cups baby arugula
1 tsp crushed red pepper flakes
Vegetable oil for frying


Sauce
1/2 stick lightly salted butter
1/4 cup olive oil
2 large cloves garlic, minced
1 large shallot, minced
1 tbsp Old Bay Seasoning
1 tsp black pepper
1 cup 2% milk
1 1/4 tbsp flour


Breading
1 egg
1/2 cup italian style bread crumbs
1/2 cup powdered parmesan
1/2 tsp garlic powder
1 tsp Old Bay Seasoning

• Bring one pan of UNsalted water to a boil. Add pasta and cook until al dente and drain.
• Meanwhile, heat a skillet filled to about 1 inch high of vegetable oil to fry shrimps. 375* Degrees.
• In a small bowl, wisk milk and flour together. Set aside.
• In a small bowl, crack and wisk egg for your egg wash.
• In a shallow plate combine breading ingredients and sift together.
• Coat shrimp in egg then coat with breading mixture. Fry until golden brown on both sides. About 2 minutes on each side. Continue until all shrimps are fried. Dry on paper towels.
• Turn another pot on medium heat and add butter, melting slowly. Add garlic and shallots and let marry 1 minute.
• Add olive oil to butter mixture. Stir with wisk until almost incorporated. Add milk+flour mixture and turn heat to low-medium. Let thicken while still wisking. Add pepper and O.B.S.
• When thick, add pasta and arugula to sauce until the arugula has just wilted.
• Divide pasta mixture between 2 plates and place a circle of 6 shrimps, tail up, in the middle.

Sprinkle with the crushed red pepper flakes and you are in for a seriously good "lick-the-plate-clean" meal!!

Bacon Wrapped Filet with Whipped Potatoes

Craving a 5 star meal, but like me, you work in the industry and get off at a late hour? This really satisfies the cravings, without paying that $50 dollar tab!! Enjoy with a small salad and a glass of red wine and you've got a perfect meal for 2. Or 3...or 4! :P If the butcher counter is closed, one of those prepackaged bacon wrapped filets are just the ticket! About $5-$7. They are usually sold in twos or by themselves.

pictured with basil olive oil drizzle (see Sauces)

Ingredients:

2, 6 oz filet of beef, (tenderloin) about 1 1/2 inches thick

ROOM TEMPERATURE, let it sit out for about 30 minutes.

2 slices of bacon

grill or steak seasoning

worcestershire sauce

olive oil

8 toothpicks soaked in water for 5 minutes

1 large russet potato, peeled, rough chopped

1/4 cup milk

2 tbsp butter

1 tbsp dijon mustard

1 tsp ground black pepper

salt to taste

• Take one filet, wrap snugly with bacon. Secure with 4 toothpicks. Do the same for the other filet and set on plate.
• Drizzle worcestershire sauce and olive oil on both sides. Sprinkle with grill/steak seasoning, pressing the seasoning into the beef with the back of a spoon. Set aside to quick marinate.
• Start grill with coals until hot.
• Meanwhile, fill a pot of water up just enough to cover the potatoes with big pinch of salt. Bring to a boil and cook for 15 minutes or until fork-tender.
• Cook the filets for about 5 minutes on each side >(for medium-rare. If you want it more well, adjust the time.)
• While the filets cook, drain then return potatoes to their pot. Stir in butter, milk, pepper, and dijon mustard. Whip with whisk until fluffy. Set aside.
• Divide the mashed potatoes on 2 plates. Place the each filet on an angle on the potatoes.
• Drizzle with lemon basil olive oil. Garnish with fresh basil leaf.

I hope you enjoy this dish!! Serves 2, but will easily be multiplied! Remember to enjoy a light salad with every meal! ;)