8 minute read
RECIPES
Our Favorite SEAFOOD
DINNERS
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YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!
Smoked Garlic Lemon Shrimp
BY DAVE BOATWRIGHT
1 pound of shrimp, preferably 26/30 (large, raw, peeled, tail-on) One lemon 1 tbl black pepper 1 tbl salt 2 tbl minced garlic 1 tsp chili flakes (optional)
Put rinsed shrimp in a bowl, cut lemon in half and squeeze juice into the bowl. Add salt, pepper, garlic, and chili flakes. Mix everything together and then lay the mixture in a cast iron skillet. Place the skillet in the smoker at 225 degrees (in the oven at 250 or a on a grill on low heat) and cook until the shrimp barely start to turn pink. Pour in 2 tbl of cooking wine (I use Mirin) and 8 tbl (one cube) of butter, sliced into chunks. Keep on cooking until the shrimp are done, usually 15-20 more minutes. The shrimp will be a uniform pink. Garnish with a bit of chopped parsley, or my favorite, cilantro. It’s fun to just bring the skillet in and serve it right out of that!
Easy Baked Herb Salmon
BY KRISTINA CASE
1 1/2 lb piece of fresh (not frozen) salmon cut into 3-4 equal sections 2 tbl butter, melted 1 tbl olive oil 3 cloves garlic, minced 2 tbl fresh lemon juice Fresh lemon slices 2 tsp chopped fresh thyme leaves 1 tbl fresh parsley, chopped and divided 1/2 tsp salt 1/8 tsp black pepper
Preheat oven to 400F degrees. Line a baking sheet with parchment paper or Silpat® liner. Arrange salmon, skin side down. Letting the salmon come to room temperature before baking will make it cook more evenly. In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, chopped thyme, and ½ tablespoon chopped parsley. Spread butter mixture over top of salmon. Bake for 15-20 minutes- just until salmon is cooked and flaky. Remove from oven and serve with slices of lemon on top of each section and sprinkle with remaining fresh parsley. SALMON BUYING TIPS
Although May & June are the months you’ll see more salmon in grocery stores because that’s when it's caught fresh, stores carry salmon all year round. I buy it at the butcher’s counter rather than the freezer. You might pay a little more, but it’s worth the flavor. My favorites are King which is rich and high in fat or Sockeye, a leaner, bright red flesh that has great flavor. If you prefer a milder flavor, go with Coho or Atlantic.
Shrimp Boil
BY TOM LINDHARDT
A fun and unique dinner, albeit quite easy, is to do a shrimp boil. All you need to get started is a large pot to boil water and lots of stuff to add to it. This dinner can be a real crowd pleaser too. My favorite part of this meal is dumping the fresh, steaming pot out on the table in front of the guests and watching as everyone digs in! (This method may not be COVID friendly). Also commonly called a Low-Country Boil, there are plenty of recipes and tips online. The more you make it, the more successful you’ll be, and you can experiment with different ingredients. I started doing boils about 16 years ago after I was taught by my brother, who was taught by his neighbor. They did it regularly as neighbors and friends. We have done this for our family many times, and I have done it for church groups for 12 years in a row until COVID put the tradition on a temporary hiatus. I ended up buying a couple of 80-quart pots and strainer baskets, but we did it for years with our multiple kitchen pots and slotted spoons. If you have big pots, you can use a propane cooker outside or just do it on your kitchen stove with your pots. We have done it for as few as three to four people and for groups of 150.
The process is very basic:
1. Get a pot and boil salted water. Fill the pot a little less than half-way full. Be careful not to overfill so you don’t overflow the pot once you add the ingredients. 2. Add the ingredients and seasoning in order of longest cook time to shortest: potatoes and carrots first, with shrimp last.
A FEW TIPS:
• Get the pot of water to a good rolling boil before you add any food. • Bring the water back to a rolling boil as quickly as you can after adding each food. • Drain the water very thoroughly before dumping the pot out on the table. There is always more water with the food than you think there is. • Only use 4-6 carrots per person. Shrimp and Sausage will be most popular. Have at least 1/2 pound of protein per person. • Use wax or poly-lined freezer paper as your tablecloth. It makes for easy clean up. • Use raw shrimp. • Pre-cooked shrimp almost always ends up shriveled and tough. • Once the shrimp has turned white, it is cooked. Don’t overcook shrimp. • Thaw the shrimp prior to cooking. Frozen shrimp cools the boiling water a lot. • Use precooked sausage. • Have some seasonings and hot sauce to put on the food as you eat (Tony Chachere’s Creole Seasoning is my favorite). • Use plenty of crab boil seasoning. I like Zatarain’s; it’s cheap and readily available at most grocery stores.
YOU CAN USE ANYTHING THAT SOUNDS GOOD, BUT HERE IS LIST OF ITEMS WE LIKE TO USE AND THE APPROXIMATE COOK TIME:
• Shrimp, 2-3 minutes • Smoked Sausage/kielbasa (precooked) 2-3 minutes just to warm through • Potato – Small works best 10-12 minutes
• Corn on the cob 6-8 minutes
• Fresh (peeled) garlic cloves or whole bulbs 6-8 minutes
• Baby Carrot 10-12 minutes • Onion 8-10 minutes
• String Beans 4-6 minutes • Mushroom 3-5 minutes
• Cabbage 6-8 minutes • Brussel Sprout 6-8 minutes • Zuccchini 4-6 minutes
• Asparagus 3-5 minutes
Salted Caramel Kokanee Kandee
THIS RECIPE CAME FROM ONE OF ANN PARK’S FISHING BUDDIES This recipe works well for 6-8 good-sized Kokanee Salmon. Fillet and debone the fish. Leave the skin on. Cut each fillet in 2-4 pieces, depending on what size you want. You can adjust the recipe proportions up or down, depending on your batch size.
Brine: 3 cups dark brown sugar & 1 cup Kosher salt
Place fish pieces side by side (skin down) in a glass or plastic pan. Apply a generous amount of the brine. Be sure all meat gets covered with some brine. You can layer the fish if needed or use an additional pan. Cover and allow fish to brine in the fridge for 12-18 hours. Remove from the fridge, rinse off brine, and pat fish dry. Allow them to sit for 20-30 mins. Preheat the smoker to 200225. For smoke, I like the competition blends, but other woods can work for fish. Place on the smoker and, after 30 minutes, baste the fish with the brine (syrup consistency). Baste the fish every 30 minutes after that until done. This is typically 2-3 hours, depending on the thickness of the fillets. Allow to cool; refrigerate or freeze for longer-term storage.
Salted Caramel Sauce: 3 cups brown sugar 1-2 tbl pink Himalayan salt (I tend to like it a little lighter on the salt) ½ stick Butter
Water to achieve desired consistency (syrup-like) Place ingredients into a sauce pan and heat slowly over medium heat until all the sugar crystals have liquefied. Add just a little water to start, then add little amounts at a time to get it like pancake syrup. It doesn’t need much. You will likely have to reheat the sauce as, when you take it off the heat, it will start to recrystallize.
Battered Fish
BY LYNDSEY HAAS
1 cup flour ½ cup milk ½ cup water 2 tbl baking powder 1 tsp salt Around 2 lbs. of fish (pollock or cod) 6-8 tbl olive oil
Whisk together the dry ingredients first, then add the milk and water. Mix until smooth. Heat 6 - 8 tablespoons of oil or enough to cover the bottom of the skillet. Cut fish into 2½-inch pieces and dab off any excess moisture with a paper towel. To test to see if the oil is hot enough, drop a small dollop of dough in the skillet. If it doesn’t sizzle right away, it needs to be hotter. If it explodes into a sizzle, it’s too hot. If it has a steady, even sizzle, it’s ready. Dip the fish in the batter and coat well. Set the fish in the skillet and make sure to allow enough room to flip each piece. Cook on each side for about 4 minutes or until the batter has turned golden brown. Remove the fish from the pan and place it on a paper towel to remove excess oil. Serve plain or with tartar sauce.
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