It’s an unlikely pair but a natural one: All-American crab cakes with romesco, a traditional Spanish sauce of roasted red peppers, garlic, almonds and spices. SHC breaks with tradition by adding smoked paprika – to enhance the charred smoky flavors of the veggies. All in all it’s a winner with freshly made crab cakes as well as on a sandwich or a mix-in with scrambled eggs or with chips as a dip. Easy to whip up and versatile, you might even add it to your summer recipe rotation.
Category Archive Fish & Shellfish
Here’s the thing about shrimp: Unless you’re catching them yourself, there’s a good chance they’ve been frozen. So, skip the seafood counter with the premium prices and buy a two-pound bag of (cleaned and uncooked) frozen jumbo shrimp. If you’re not using them right away, store in the freezer for a last minute dinner rush. You probably already have the other ingredients. So effortless, shrimp scampi with black rice could also be called “dinner insurance”.
There’s a little town in Hawaii, far, far from New Jersey where the air smells like pineapples and rainbows really do exist. The soaring mountains with their dramatic waterfalls run down to the ocean creating the most verdant soil for fruits and veggies. The clear blue bay is full of fish with unfamiliar names and every meal is a discovery not to mention a feast. Even simple grilled fish tacos made with offerings from the local farmers market and today’s catch is memorable meal and one Secrets of a Home Cook will never forget (sigh).
Once you’ve had fish the old fashioned way, it’s hard to go back. It’s not about the recipe, but how and where the fish is caught. My friend Tom Britt is a regular suburban guy who happens to love catching fish. We’re talking serious fishing, right of the Jersey shore and up and down the mid-Atlantic coast for Tuna, Striped Bass and other biggies. You don’t have to be like Tom, out in the ocean catching dinner, but as home cooks, we can be picky about our fish. Tomato basil striped bass keeps it honest with local, seasonal ingredients such as Jersey tomatoes and basil allow for the bright, clean flavors to shine through. And that is cooking the old fashioned way.
One of the best-kept secrets in the burger world is to skip the beef or turkey and make it a tuna burger with spicy slaw. Fresh tuna is meaty like steak with a mild flavor that works well with all kinds of ingredients especially Asian inspired ones. Best of all, tuna burgers are lean protein and hold up on the grill in the heat of the summer.
Scallops with lemon chive oil is one of those recipes that takes only 10 minutes to cook and are full of lean protein with the glorious taste of the sea. With the freshest ingredients and home cook’s confidence you can make scallops perfectly cooked, just like a four-star restaurant. Add lemon and local chef, Carolyn Hough’s chive oil and you’ll knock it out of the park.
It doesn’t seem to go together. Asian flavors such as soy sauce, rice vinegar and sesame oil, with fish. But it’s a winner because Asian barbecued salmon is a full flavored fish and can handle these bold marinade ingredients. This recipe for Asian barbecued salmon isn’t cooked on the grill in the traditional way. The addition of brown sugar gives the fish a barbecue glaze and the secret is to cook it in a hot, dry pan with no added oil or butter. No added fat and full of flavor score one for the home cook!
The French call it Bouillabaisse, the Italians call it Cacciucco and here in New Jersey, it’s simply All-American seafood stew. Why All-American? Because local is best, especially when it comes to seafood. That means little neck clams from Maine, mussels from Connecticut. Cod, squid and shrimp from the Atlantic Ocean somewhere off the coast of our great Garden State. It may not be as glamorous as the coast of France, but it’s just as fresh and robust with the same briny flavors. Don’t forget a loaf of crusty bread for dunking.