Showing posts with label seafood. Show all posts

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing: From Denny: Like to make easy fritters for the family for a quick meal? I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid. Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar. So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's. Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing. Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato. Chill for an hour and then you are off to the dinner races!

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Baked Scallops

One of my favorite things to order at a seafood restaurant is scallops. When they're cooked just right they are slightly sweet and melt in your mouth. Our local grocery store had a big seafood sale recently and I bought some baby bay scallops. I've never cooked scallops before and was worried about ruining them. When I found a highly rated recipe for Baked Scallops on Allrecipes.com, I decided it was time to give it a try.

Ingredients (printable recipe)

5 1/2 Tablespoons butter, melted

4 cloves garlic, pressed or minced

2 lbs. bay scallops, rinsed, drained and patted dry

3/4 cup dry bread crumbs

1 1/2 teaspoon minced onion

1 1/2 teaspoon garlic powder

3/4 teaspoon smoked Spanish paprika or regular paprika

3/4 teaspoon dried parsley

1/3 cup grated parmesan cheese

fresh lemon

Directions

1. Preheat oven to 400 degrees F.

2. Melt butter and minced garlic cloves together in a 3 qt. or 9x13 casserole dish in a preheated oven (it takes about 3 mins). Add scallops and distribute evenly with the butter inside the dish.

3. Combine the bread crumbs, minced onion, garlic powder, paprika, parsley, and parmesan cheese. Sprinkle this mixture over the scallops.

4. Bake scallops in pre-heated oven for 15 mins. Finish under the broiler for about 5-6 mins. Eat them with a sprinkle of lemon juice.

Adapted from Allrecipes.com

Here it is, right out of the oven. I only used a little more than half of the breadcrumb mixture. Next time, I will adjust the recipe and make less.

The Results...
Did I ruin the scallops? I did not! I didn't realize how small "baby" bay scallops are. Next time I will try a larger scallop. This recipe was quite simple and the scallops turned out tender. The garlicky, butter sauce and seasoned bread crumbs complimented the scallops well. A sprinkle of fresh lemon juice added a nice tanginess, too. My husband doesn't really like scallops, but the rest of us do. We decided this was a 3 1/2 star recipe. Not bad for my first try!

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Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini

The Bombay Club in New Orleans in the French Quarter

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini: "The Bombay Club in New Orleans is a hot spot in the French Quarter, near Bourbon Street, well known and revered by the locals as well as tourists. It features Nouveau Creole cuisine, receiving many accolades in the food world."

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Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce

Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce: "From Denny: Chef Poppy Tooker is a New Orleans icon, much loved and respected as she is interesting. She is like a walking trivia foodie encyclopedia and she sure does relish telling the tall tales of Louisiana food and history.

Check out some of her latest trivia offerings and appearances to tantalize your mind as much as your tastebuds:

* Louisiana's Crystal Hot Sauce was used in WWI Army field rations. I'm a bigger fan of Louisiana Hot Sauce. It's milder than Tabasco and less vinegar. Goes great on eggs in the morning.

* Camellia red beans are the finest grade of red beans. Camellia buys up all the Hayward (finest top grade) beans, leaving grades A and B for the rest of the country. Hayward grade beans are named for the family that founded Camellia in New Orleans back in 1923. They still own it today.

Can we ever imagine the Monday wash day without Camellia red beans? Life might never have been the same in New Orleans. Even Louis Armstrong might not have been known for his endearing signature statement, 'Red beans and ricely yours.'"

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Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding

Another scallop recipe by ulterior epicure via Flickr

Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding: "From Denny: President Obama is a huge fan of scallops, often ordering them when he dines out. Yeah, me too, as long as they are those huge honking ocean scallops! The beauty of scallops is they cook up quickly and are a light food for the summer heat.

This is one of the winning recipes from last week's New Orleans Wine and Food Experience (NOWFE), one of the top food and wine shows in America. The five-day event entertained a hungry and discriminating crowd in the Crescent City."

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Posts Roundup This Week at Dennys Blogs - 18 Apr 2010

From Denny: This Spring weather and the new warm breezes have me outside gardening. Read that as digging up weeds by the armful. :)

Have you ever noticed that the weeds never die during the winter? They always pop back up in early Spring when they know you will find it too cold to go out there and pull them out of the ground.

It's like weeds have some national coalition where they plot and scheme their special strategy each Spring just to get ahead of the gardener. They always grow at triple the rate of your regular shrubs, trees and plants.

Their exuberance is amusing - until it comes time to remove the pesky interlopers from the flower beds. Come to think of it, weeds are a lot like political parties - always a nuisance, always doing something somewhere they should not be doing it and laughing at you the entire time.

I did manage to find some time to write this week. Included here are also some of the previous week that proved to be quite popular that maybe you didn't get a chance to check out.

The new photo post of stellar Spring photos took four hours to research and another two hours to upload and link for the post. Photo posts remind me of a good meal: it can take an hour or more to make and only twenty minutes to devour. :)