Cooking With Kristin

COOKING WITH KRISTIN By Kristin Kveno

I just returned from spring break with removed or 2 cups flaked imitation crab meat the family in Santa Barbara, Calif. 4 green onions, thinly sliced Known as the American Riviera, Santa 2 round loaves (1 pound each) sourdough or Italian Barbara’s coast is full of beautiful beach- additional sliced green onion (optional) es and breathtaking views of the Santa assorted fresh vegetables, crackers and/or toasted Ynez Mountains. We loved the time at the bread cubes beach as well as hikes on the foothills. In a bowl, beat cream cheese until smooth. Add

The more fishing-adventurous mem- sour cream; mix well. Fold in crab, cheese and bers of my family went out to the onion. Cut the top third off each loaf of bread careChannel Islands off the coast of Santa fully hollow out bottoms, leaving 1-inch shells. Cube Barbara on a fishing excursion. They removed bread and tops; set aside. Spoon crab caught rockfish, whitefish, lingcod and mixture into bread bowls. Place on baking sheets. sculpin. Place reserved bread cubes in a single layer around bread bowls. We enjoyed a variety of fresh seafood on our vacation. Now that we’re back in Minnesota, I wanted to make a few seafood dishes that would harken back Bake uncovered, at 350 degrees until the dip is heated through, 40-50 minutes. Garnish with green onion if desired. Serve with assorted fresh vegetable, crackers or toasted bread cubes. those wonderful memories. n

It’s one pot of deliciousness! This shrimp boil features shrimp, sausage, corn and potatoes along with lots of seasonings to create one pleasing pot. Who doesn’t love a salmon filet? It’s heart-healthy and delicious. This recipe calls for a honey-glaze on the salmon which add a spectacular splash of sweetness.

https://littlesunnykitchen.com/shrimp-boil/ 16 cups water 2 lemons divided 1 red onion peeled and cut into 4 wedges 4 cloves garlic minced 1 tablespoon Old Bay seasoning 1.5 pounds baby red potatoes halved, sliced lengthwise (or medium potatoes quartered) 1 tablespoon salt 4 ears of corn each cut into 4-5 pieces 14-16 ounce smoked andouille sausage sliced into 1-inch slices 1.5 pounds large shrimp peeled and deveined, tails left on 1/4 cup unsalted butter melted ground black pepper to taste 2 tablespoons parsley chopped

To a large pot or Dutch oven, add water, lemon wedges, onion, garlic and old bay seasoning. Give the mixture a quick stir, bring to a boil over medium-high heat and add the potatoes. Season with salt and cook the potatoes for 10-12 minutes or until they’re almost done. Add the corn ears and sausage, and cook for 4-5 more minutes. Remove the Dutch oven from heat. Add the raw shrimp and cook for 1-2 minutes or until opaque. Be very careful not to overcook the shrimp. Drain the mixture immediately (reserving 1/2 cup of the broth for serving). Place all of the ingredients on a platter or sheet pan, drizzle with melted butter (and some of the reserved broth if desired), lemon juice, sprinkle with additional Old Bay seasoning, ground black pepper and garnish with chopped parsley. n

Sometimes the most delicious way to enjoy seafood is in dip form in a hollowed-out bread loaf. The crab, sour cream and cream cheese combination is a tasteful trifecta of flavor. Baked Crab Dip Honey Garlic Glazed Salmon

https://www.thechunkychef.com/honey-garlic-glazed-salmon/ salmon: 4 (6 ounce) salmon filets 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 1/4 teaspoon blackening seasoning sauce: 3 tablespoons butter 2 teaspoons olive oil 6 garlic cloves minced 1/2 cup honey 3 tablespoons water 3 tablespoon soy sauce 1 tablespoon sriracha 2 tablespoons lemon juice

Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.

Add butter and oil to a large, oven-safe skillet over med-high heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.

Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness. Garnish with minced parsley if desired. n

With the Lenten season upon us, fish fries are a popular Friday night event. You don’t have to leave your home to enjoy that flakey fish in a light and crispy batter — just give this beer battered recipe a try.

Beer Battered Fish

https://www.savoryexperiments.com/fish-fry-beer-battered-fish/ 2 quarts vegetable oil, for frying 24 ounces cod fish fillets, cut into 8 pieces 1-1/2 cups flour, divided 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon baking soda 2 teaspoons fine sea salt 2 teaspoons ground black pepper 1 egg, lightly beaten 12 ounces light beer tartar sauce cocktail sauce Heat oil in a deep fryer to 365 degrees. If you don’t have a deep fryer, you can use a large Dutch oven or cast iron skillet. Rinse fish and pat dry. Leave whole or cut into smaller pieces. Combine 1 cup flour, garlic powder, paprika, fine sea salt, baking soda, ground black pepper in a shallow dish, stirring to combine. Stir egg into dry ingredients. Gradually mix light beer until a thin batter is formed. Toss filets in 1/2 cup flour and tap off excess, this helps the batter stick. Dip fish fillets into the batter and immediately drop into hot oil. Work in batches to not crowd the pan. Turn once to ensure all sides are lightly brown and crispy, approximately 3-4 minutes per batch (although this will be dependent on the thickness of your filets as well). Transfer to a wire rack on a backing sheet to drain. Set into a hot oven to keep warm. Serve with cocktail or tartar sauce.

Whether you’re enjoying some locally caught fish or seafood from far off oceans, treat your taste buds with one of these tantalizing recipes.

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v