The post Teriyaki Shrimp Sushi Rolls appeared first on Florida Girl Cooks.
]]>Teriyaki Shrimp Sushi Rolls, the four words that won my heart over at the age of 18. It was senior year of high school and our AP English teacher announces that we have an opportunity to go meet the then newly published Memoirs of a Geisha’s author, Arthur Golden. The only catch was that we had to write an essay, as she was only going to pick 6 students to go. I write my essay, proudly turned it in, and awaited a few days to receive the news that I was one of the six students picked to go on this exciting field trip! The field trip itself was to the Morikami Museum and Gardens. At this point in my life I had never been there and I had never eaten Japanese food either.
The Big Day
So the big day arrived and I walk into the Morikami with eyes all aglow. We started out selecting our lunch from the sushi buffet. A kind Japanese woman had encouraged me to try the wasabi with the sushi. I had no clue what this wasabi was, so looking at it I think it looks like green mashed potatoes, take a few dollops, and head over to my table. We sit down and to my surprise, Arthur Golden sits right across from me. I became really nervous, started to eat, and take a big spoonful of this supposed green mashed potatoes into my mouth. Arthur Golden drops his jaw as he witnesses this, and asks, “Are you ok?” My face lights up beet-red I shake my head now, and he tells me, “You should probably go to the restroom and spit that all out before you swallow.” I ran as fast as I could to the restroom feeling like I was a dragon, breathing out fire. I still loved sushi after this experience. I also still love Arthur Golden’s books, and appreciate his help that day.
Teriyaki Shrimp Sushi Rolls
Ingredients
1 cup sushi rice
2 tbsp rice vinegar
1 tbsp granulated sugar
1/4 tsp salt
1 pound small shrimp, peeled, deveined, tails removed
1/2 cup Very Teriyaki sauce
1/4 cup matchstick carrots
1 cucumber, peeled, and sliced into long thin pieces
6 nori sheets
2 tbsp sesame seeds
Prepare
1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.
2. Lower the heat, cover and simmer for 12-14 minutes.
3. Remove from heat and let stand covered for 5-10 minutes.
4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.
5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.
6. Using the sushi bazooka, press rice into both sides of opened bazooka.
7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.
8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.
9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.
10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 – 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 pound small shrimp, peeled, deveined, tails removed
- 1/2 cup Very Teriyaki sauce
- 1/4 cup matchstick carrots
- 1 cucumber, peeled, and sliced into long thin pieces
- 6 nori sheets
- 2 tbsp sesame seeds
- 1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.
- 2. Lower the heat, cover and simmer for 12-14 minutes.
- 3. Remove from heat and let stand covered for 5-10 minutes.
- 4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.
- 5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.
- 6. Using the sushi bazooka, press rice into both sides of opened bazooka.
- 7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.
- 8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.
- 9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.
- 10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 - 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.
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]]>The post Grilled Scallops Lemony Salsa Verde appeared first on Florida Girl Cooks.
]]>Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy!
Grilled Scallops Lemony Salsa Verde
Ingredients
Lemony Salsa Verde
½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)
Scallops
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
Prepare
Lemony Salsa Verde
1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
Scallops
1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
3. Using a fish spatula or your hands, place scallops on grill, flat side down.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.
- Lemony Salsa Verde
- ½ lemon (with peel), seeded, chopped
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- ¾ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- ¼ cup chopped fresh chives
- Fresh lemon juice (optional)
- Scallops
- 2 tablespoons vegetable oil, plus more for grilling
- 12 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- Lemony Salsa Verde
- Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
- Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
- Scallops
- Prepare grill for medium-high heat; oil grate.
- Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
- Using a fish spatula or your hands, place scallops on grill, flat side down.
- Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
- Serve scallops topped with Lemony Salsa Verde.
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]]>The post Chicken-Shellfish Paella appeared first on Florida Girl Cooks.
]]>Chicken-Shellfish Paella, the title that alone wins my heart, especially around summer time when is when I frequently make them. Paellas are such a simple comfort food to make and can have an array of meats, poultry, and/or seafood. It doesn’t have to have seafood, however, I may judge you on that. Just kidding! I’v tried paellas of all kinds since Columbia Restaurant, that of with all meat, vegetarian, and a wide array of different seafood paellas. Paellas with chorizo, or other such sausages, are also quite delectable. This particular paella recipe was found in the Rustic Spanish cookbook.
Colubmia Restaurant
With certainty, I can tell you the first time in my life that I tried chicken-shellfish paella. It was 2000 and I had the splendor of trying the very first paella at Columbia Restaurant in Ybor City, Tampa. It is the Paella Espanola, and is a splendid mix of yellow rice and an array of seafood that is as close as it comes to heaven. It undoubtedly seems to grow more divine with each bite. Since that day, I’ve returned back many times to order the same splendidly consistent paella. As luck would have it, I had the pleasure of going back to Columbia Restaurant with my family this past weekend. It shouldn’t come as a surprise that even after three years of not having had it, it was still as I have had it every time. And of course I came home to only make a large paella myself, the day after our Tampa trip. The pan had to have weighed well over 25 pounds because I couldn’t left it! Good thing for good friends that are buff and strong and can lift heavy paella pans with ease, thanks Samantha!
My Sister’s Paellas
The other place I’d often have the pleasure of indulging in paella was at my sister’s house when she lived in Florida. She started making them for dinners here and there until she started making them for larger parties in a 80 inch pan, enough to feed 50+ people. It would be chock-full of the traditional seafood paella staples, including that of fat and juicy lobster tails as well. are you salivating yet? I know I am.
Chicken-Shellfish Paella
Ingredients
1/4 tsp saffron threads
1 1/2 lb chicken legs and thighs
fine sea salt and freshly cracked black pepper
2 tbsp. olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
2/3 cup tomate frito (or tomato puree)
1/2 cup dr white wine
5 cups chicken stock
1 teaspoon pimenton
2 cups short grain Spanish rice (Valenciana or Calasparra)
12 live clams, scrubbed,
12 live mussels, scrubbed and debearded
1/2 pound baby octopus
1/2 pound large scallops
1/2 pound large shrimp, deveined and tails off
1/2 cup roasted red bell pepper strips
1/2 cup fresh or thawed frozen peas
3 lemons, quartered
Prepare
1.In a small, dy frying pan, toast the saffron threads over medium heat, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour threads into a bowl and, when cool, crumble with your fingertips. Set aside.
2. Halve the chicken pieces across the bone with poultry shears. Season the chicken generously with salt and pepper. In a 14 inch paella pan or 12 inch frying pan with sides 2 inches high, heat the olive oil over medium heat. Working in batches without crowding, add the chicken and cook, turning as needed, until nicely browned on all sides, about 5 minutes. Transfer to a plate.
3. Add the onion and garlic to the pan and saute until softened, about 5 minutes. Add the tomato frito/tomato paste and cook, stirring, until most of the liquid has evaporated, 3-5 minutes. Add the wine, stock, pimenton, and saffron, then season to taste with salt and pepper. Bring to a boil.
4. Sprinkle the rice evenly over the bottom of the pan, then arrange the chicken, scallops, and octopus over the rice, submerging them in the liquid. Raise the heat to high and bring to a boil, then cook for 10 minutes.
5. Arrange the clams, mussels, and shrimp over the rice, discarding any clams or mussels that do not close to the touch. Push the seafood down into the liquid. Reduce the heat to low and simmer until the clams and mussels have opened, the shrimp are pink, and the liquid has been absorbed, 10-12 minutes. Using a wooden spoon, push aside the rice to see if there is a nice brown crust on the bottom of the pan. If one hasn’t formed yet cook for a few minutes longer, adjusting the heat if necessary to brown, but not burn, the rice.
6. Remove from the heat. Arrange the bell pepper strips and peas over the rice, cover with aluminum foil, and let stand for 10 minutes. Serve at once directly from the pan, with the lemon wedges for diners to squeeze over.
- Ingredients
- 1/4 tsp saffron threads
- 1 1/2 lb chicken legs and thighs
- fine sea salt and freshly cracked black pepper
- 2 tbsp. olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 2/3 cup tomate frito (or tomato puree)
- 1/2 cup dr white wine
- 5 cups chicken stock
- 1 teaspoon pimenton
- 2 cups short grain Spanish rice (Valenciana or Calasparra)
- 12 live clams, scrubbed,
- 12 live mussels, scrubbed and debearded
- 1/2 pound baby octopus
- 1/2 pound large scallops
- 1/2 pound large shrimp, deveined and tails off
- 1/2 cup roasted red bell pepper strips
- 1/2 cup fresh or thawed frozen peas
- 3 lemons, quartered
- In a small, dy frying pan, toast the saffron threads over medium heat, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour threads into a bowl and, when cool, crumble with your fingertips. Set aside.
- Halve the chicken pieces across the bone with poultry shears. Season the chicken generously with salt and pepper. In a 14 inch paella pan or 12 inch frying pan with sides 2 inches high, heat the olive oil over medium heat. Working in batches without crowding, add the chicken and cook, turning as needed, until nicely browned on all sides, about 5 minutes. Transfer to a plate.
- Add the onion and garlic to the pan and saute until softened, about 5 minutes. Add the tomato frito/tomato paste and cook, stirring, until most of the liquid has evaporated, 3-5 minutes. Add the wine, stock, pimenton, and saffron, then season to taste with salt and pepper. Bring to a boil.
- Sprinkle the rice evenly over the bottom of the pan, then arrange the chicken, scallops, and octopus over the rice, submerging them in the liquid. Raise the heat to high and bring to a boil, then cook for 10 minutes.
- Arrange the clams, mussels, and shrimp over the rice, discarding any clams or mussels that do not close to the touch. Push the seafood down into the liquid. Reduce the heat to low and simmer until the clams and mussels have opened, the shrimp are pink, and the liquid has been absorbed, 10-12 minutes. Using a wooden spoon, push aside the rice to see if there is a nice brown crust on the bottom of the pan. If one hasn't formed yet cook for a few minutes longer, adjusting the heat if necessary to brown, but not burn, the rice.
- Remove from the heat. Arrange the bell pepper strips and peas over the rice, cover with aluminum foil, and let stand for 10 minutes. Serve at once directly from the pan, with the lemon wedges for diners to squeeze over.
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]]>The post Shrimp Tacos Padron Peppers appeared first on Florida Girl Cooks.
]]>Taco Tuesday, and this Tuesday it’s shrimp tacos pardon peppers for the win. In my house the expectation for what’s on the menu is clear on Tuesdays. Tacos are a favorite of all in house, including my sons. They always want to know what’s going into them. Unanimously, any kind of seafood tacos always wins. These shrimp tacos with padron peppers are simply amazing. They’re simple to make on a work night, healthy with their fresh ingredients, and delicious! Every guiltless bite will leave you wanting more!
Shrimp Tacos Padron Peppers
Ingredients
1 lb. (500 g) medium shrimp, peeled and deveined
4 oz. (125 g) padrón peppers
1 red or yellow bell pepper, seeded and thinly sliced
4 green onions
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Tbs. chili powder
4 radishes, thinly sliced
1 lime, cut into wedges
1 Tbs. chopped fresh cilantro
8 to 12 corn tortillas, warmed
Hot Sauce of choice (Try my favorite Noel’s Dia de Los Muerto’s Hot Sauce)
Salsa for serving
Prepare
Preheat an oven to 400°F (200°C).
Arrange the shrimp on one half of a baking sheet, spreading them evenly.
On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer.
Drizzle all the ingredients with the olive oil and season generously with salt and pepper.
Sprinkle the chili powder evenly over the shrimp.
Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 4 oz. (125 g) padrón peppers
- 1 red or yellow bell pepper, seeded and thinly sliced
- 4 green onions
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. chili powder
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- 1 Tbs. chopped fresh cilantro
- 8 to 12 corn tortillas, warmed
- Salsa for serving
- Preheat an oven to 400°F (200°C).
- Arrange the shrimp on one half of a baking sheet, spreading them evenly. On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer. Drizzle all the ingredients with the olive oil and season generously with salt and pepper. Sprinkle the chili powder evenly over the shrimp. Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
- To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
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]]>The post LITTLENECK CLAMS appeared first on Florida Girl Cooks.
]]>One of my struggles is falling back into a routine with cooking and staying on making healthy meals and within a decent time so we can all get to sleep at a decent hour. Publix has nice snazzy ways to make meals that are prepared and all you have to do is cook them. This recipe was one that I cam across by the seafood section. We’ve also ben trying to eat more seafood at home and less red meat and poultry. All I had to do was to pick up some littleneck clams and voila! I the rest of the ingredients at home and was able to whip this up in a flash and still enjoy some time with my sons. That’s what matters most to me, is to be able to spend time with those I love and be present in their lives.
Littleneck Clams
Ingredients
1 tablespoon unsalted butter
1 tablespoon garlic, chopped
3 lb littleneck clams, rinsed
1 (14.5-oz) can chicken broth
1 cup white wine
Prepare
1. Preheat large sauté pan on medium. Place butter in pan, then
add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
2. Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
- 2 tablespoons unsalted butter
- 2 tablespoon garlic, chopped
- 3 lb littleneck clams, rinsed
- 1 (14.5-oz) can chicken broth
- 1 cup white wine
- Preheat large sauté pan on medium. Place butter in pan, then
- add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
- Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
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]]>The post CEVICHE IN SQUID INK CONES appeared first on Florida Girl Cooks.
]]>At the first bite I knew it was ceviche but of course my curiosity got the better of me and I had to ask the chef what the specific ingredients were, especially the curious little cones. After he explained what ingredients went into it, I knew I’d eventually have to recreate it myself. Upon arriving back home from my trip, I jumped on Google to research where I can find these squid ink cones. One link came back and it was for Swiss Chalet Fine Foods. They are an amazing online culinary store based out of Miami, Florida. I bookmarked it in my favorites and told myself I’d have to buy them and get onto recreating this dish A.S.A.P. Of course A.S.A.P. when working two jobs and caring for my husband and children would mean maybe in a few years, right? Right. But all is good that it took two years, which simply means my appreciation for it was so much more…or could it just be that the craving got too strong and I needed to make and eat this before the memory of the taste faded? I may never know. Ha ha! Enjoy ceviche in squid ink cones at your next party as they are sure to be a hit!
Ceviche in Squid Ink Cones
Ingredients
3/4 cup (6 oz.) octopus
3/4 cup (6 oz.) calamari
3/4 cup (6 oz.) small shrimp
3/4 cup (6 oz.) mussels
juice from 4 limes
2 tbsp. extra virgin olive oil
1 large tomato, diced
1/2 red onion, diced
1/4 cup fine chopped cilantro
freshly cracked black pepper
1/8 tsp red pepper flakes
Coarse sea salt
35 squid ink cones for serving
Prepare
1. If seafood is frozen allow half a day to thaw out in advance.
2. Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
3. Using kitchen scissors, cut the seafood down into small pieces.
4. Squeeze lime juice into bowl.
5. Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
6. Scoop ceviche into squid ink cones and enjoy!
- 3/4 cup (6 oz.) octopus
- 3/4 cup (6 oz.) calamari
- 3/4 cup (6 oz.) small shrimp
- 3/4 cup (6 oz.) mussels
- juice from 4 limes
- 2 tbsp. extra virgin olive oil
- 1 large tomato, diced
- 1/2 red onion, diced
- 1/4 cup fine chopped cilantro
- freshly cracked black pepper
- 1/8 tsp red pepper flakes
- Coarse sea salt
- 35 squid ink cones for serving
- If seafood is frozen allow half a day to thaw out in advance.
- Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
- Using kitchen scissors, cut the seafood down into small pieces.
- Squeeze lime juice into bowl.
- Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
- Scoop ceviche into squid ink cones and enjoy!
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]]>The post Sur-La-Table’s Date Night: Sensational Summer Cooking appeared first on Florida Girl Cooks.
]]>Sur-La-Table and all employes present whom made this night so special for us far exceeded our expectations. Chef Tom Deni is a thorough, humorous, and knowledgable chef and instructor. We highly recommend it to anyone and everyone and we also hope to do a date night cooking class every season. It is amazing how many new things I learned in one night. That’s how I want to keep it though, consistently learning and drawing from different sources because I never want to get too comfortable or limit myself with what I know currently. These meals were easy to recreate at home and were consistent with what we learned and how they came out in class. Get on it and book your date night with your heart-throb, it’s an experience you’ll surely never forget.
Sur-La-Table’s Date Night: Sensational Summer Cooking Menu
Click on each photo or link to go to the specified recipe.
Grilled Peaches with Spinach and Prosciutto
Grilled Salmon with Smoked Tomato Vinaigrette
Salt Crusted Fingerling Potatoes with Herb Butter
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]]>The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.
]]>So after this experience salmon wins and let’s just say that my small Foreman grill has been demoted and the Le Creuset skinny grill now takes it’s place in the kitchen.
Now moving on to what can be the more intricate part of creating this dish let’s talk about smoking the tomatoes. In class they introduced a poacher, which tends to be primarily used for cooking/smoking fish. They filled a thin layer of applewood chips at the bottom of the poacher, placed the metal tray with holes next, and placed the tomatoes on top. The holes allow the applewood chips to breathe through, thus smoking the tomatoes. Being that I have a possibly near kitchen tool hoarding problem I opted out of buying a poacher and decided to make my own. I took a large skillet, lined the bottom with a round piece aluminum foil and placed the applewood chips on top. I did this first step to avoid staining my skillet with the burnt applewood chips. From here I created a similar round piece of aluminum foil except I gently poked holes into it to mimic the inner tray of the poacher from class. I turned up the heat, placed the tomatoes on top, covered the skillet with a lid, and let the process of smoking begin. Voila! It came out just like the tomatoes we made in class. Discard the apple wood chips when you’re done. See my pictures below for an example of the wood-chips set-up. The rest is history! Well, at least it’s in the directions below so please consult with those…haha! 
Fire up your grill one last time and enjoy this savory grilled salmon with smoked tomato vinaigrette before summer comes to a close!
Grilled Salmon with Smoked Tomato Vinaigrette
Ingredients
Vinaigrette
Applewood Chips (not for consumption)
1 pint cherry tomatoes
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
1 tsp chopped thyme leaves
1 tsp light brown sugar
kosher salt and freshly ground black pepper
Salmon
4, 5 oz. salmon fillets, skin on, bones removed
2 tbsp canola oil
kosher salt and freshly ground black pepper
Prepare
1. Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
2. Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
3. Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
4. In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
5. Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
6. Brush salmon filets with canola oil and season both sides with salt and pepper.
7. Place salmon filets skin side down and grill for 3 – 4 minutes.
8. Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
9. Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.
- 4, 5 oz. salmon fillets, skin on, bones removed
- 2 tbsp canola oil
- kosher salt and freshly ground black pepper
- Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
- Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
- Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
- In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
- Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
- Brush salmon filets with canola oil and season both sides with salt and pepper.
- Place salmon filets skin side down and grill for 3 - 4 minutes.
- Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
- Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.
The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.
]]>The post SEAFOOD AND PORTUGUESE CHORICO PAELLA appeared first on Florida Girl Cooks.
]]>
Seafood and Portuguese Chorico Paella
INGREDIENTS
16 oz. Portuguese chorico (Gaspar’s Sausage)
1 tbsp plive oil
1 onion, peeled and diced
2 tbsp minced garlic
2 cups Arborio rice
2 – 32. oz. reduced sodium chicken stock
1 cup white cooking wine + 1 more for clams
1 tbsp paprika
½ tsp saffron threads
Himalayan Salt and Fresh-cracked black pepper to taste
8 oz. boned, Halibut or Cod fish
1 lb. shelled, deveined shrimp, tails on
9 oz. clams, soaked and rinsed, in their shells
¼ cup pitted green olives
PREPARE
1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
3. Add rice and stir until it begins turn opaque, 2-3 minutes.
4. Stir in wine, ½ chicken stock, paprika, and saffron.
5. Stir continuously and add the remaining chicken stock until it is all absorbed.
6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
11. Cook for 5 more minutes then serve.
- 16 oz. Portuguese chorico (Gaspar’s Sausage)
- 1 tbsp plive oil
- 1 onion, peeled and diced
- 2 tbsp minced garlic
- 2 cups Arborio rice
- 2 – 32. oz. reduced sodium chicken stock
- 1 cup white cooking wine + 1 more for clams
- 1 tbsp paprika
- ½ tsp saffron threads
- Himalayan Salt and Fresh-cracked black pepper to taste
- 8 oz. boned, Halibut or Cod fish
- 1 lb. shelled, deveined shrimp, tails on
- 9 oz. clams, soaked and rinsed, in their shells
- ¼ cup pitted green olives
- In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
- Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
- Add rice and stir until it begins turn opaque, 2-3 minutes.
- Stir in wine, ½ chicken stock, paprika, and saffron.
- Stir continuously and add the remaining chicken stock until it is all absorbed.
- Pour 1 cup of cooking wine into paella and stir until well absorbed.
- Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
- In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
- Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
- Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
- Cook for 5 more minutes then serve.
The post SEAFOOD AND PORTUGUESE CHORICO PAELLA appeared first on Florida Girl Cooks.
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]]>The first time I made authentic tacos would be in 2005, shortly after purchasing Scott Linquist’s book Mod Mex. Having been to his restaurant would be my ‘revival’ for Mexican cuisine after my family trip to Cancun in 1996. The love I have for battered and fried fish would come from memories of my mom and I shopping at the once, Palm Beach Mall and stopping for lunch at Long John Silvers for their fish and chips meal.
Cue the joining of the freshness and textures of one of my signature tacos plus the texture and complex flavor of my beer battered fish tacos and you’ve got a small party in your mouth with every bite. I know that sounds like a child-like advertisement to my favorite meal but a meal that makes you feel like a kid at heart is something hard to hide.
Beer Battered Cod Tacos
Ingredients
1 cup self-rising flour
1 cup Mexican beer (Corona)
1 lb. cod filet, cut into 3/4 inch pieces
3 Haas avocados
1 large tomato
1/2 red onion
2 tbsp. cilantro
1 tsp finely chopped jalapeno
10 corn tortillas
8 oz sour cream
salt and pepper
canola oil for frying
olive oil for tortillas
Prepare
1. Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
2. Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
3. Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
4. Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
5. Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
6. Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
- 1 cup self-rising flour
- 1 cup Mexican beer (Corona)
- 1 lb. cod filet, cut into 3/4 inch pieces
- 3 Haas avocados
- 1 large tomato
- 1/2 red onion
- 2 tbsp. cilantro
- 1 tsp finely chopped jalapeno
- 10 corn tortillas
- 8 oz sour cream
- salt and pepper
- canola oil for frying
- olive oil for tortillas
- Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
- Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
- Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
- Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
- Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
- Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
The post BEER BATTERED COD TACOS appeared first on Florida Girl Cooks.
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