I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna. The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis. Both parts of the dish were good alone and worked really well together.
Category Archives: Seafood
We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one. They have section where they recreate/figure out recipes from restaurants that readers request. This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.
I always love to order panang curry when I go to Thai restaurants. It has a slightly bolder flavor than the red, green or yellow curry dishes and is so tasty when paired with coconut milk. I once stumbled across a recipe for it online and I realized that just like making red or green curry it all begins with the paste.
Greg brought home some haddock, a flakey white fish, from Wholey’s and I took on the task of making it. In the past whenever I had fish at home I would call my sister for a recipe. She eventually grew tired of this routine and gave me a cookbook: America’s Favorite Fish Recipes from The Freshwater Angler. I finally opened it up and found a recipe for Crispy Baked Salmon, which I thought sounded (and looked) really tasty.
So, we did not end up making it to the next round of project food blog (sad I know) but we were inspired by the next challenge anyway. The challenge was to make an ethnic dish that you never have before. Hence, kung pao shrimp.
Yes another crab dish and I think that this may have been the best one yet. We had a hankering for some pizza and being that we live in Maryland, making your own pizza is the only option. So we stopped at Marchone’s Italian Market in Wheaton and grabbed a frozen dough ball.
This was about 2 hours of thawing and the dough had expanded to about twice the original size.
If the dough is not thawed to room temperature, it will be very difficult to work with which I have learned from experience. At the same time, you can’t work with the dough too much and remember that flour is your friend!
I rolled the dough out to the desired size while the grill was heating up. Once the dough and grill are ready, give the top of the dough a thorough spray of oil. You will then put the dough on the grill otherwise plain.
Leave the dough on for about 3-5 minutes. Just until the down side is lightly browned and basically firm enough to pick the whole piece up without folding and flopping like raw dough.
The bottom of this piece is uncooked. The top would look better if we had a better grill that cooked evenly(grill companies we are looking for a sponsor!). When we move, the gas grill is not coming. The grill doesn’t know that, but I guess once this is published the news will be out.
Now it is time to dress the pizza with your toppings as you normally would and then throw it back on the grill. Instead of a red sauce we used a pesto base.
We used a store bought Italian blend.
We love fresh tomato slices on pizza. Now it is ready to go back on the grill for a little longer than the plain dough.
Close the lid, which will help to melt the cheese. I gave it a few turns because of our extremely uneven grill as you can see the full blast flame or no flame options. It would be a good idea to give it a spin either way though. This stage will take closer to 7-9 minutes to melt the cheese and cook the pizza through.
It turned out great! Slice it up, cheese it up, and go to town!
(Since I have been begun posting over the last month, we will start to tag our posts)
One of our bucket list Maryland events before we move was to have our annual summer crab fest. I picked up a “bushel” of crabs at Seafood in the Buff which was supposed to be 7-8 dozen crabs but it was definitely less than that. There was also seriously about 6 inches of just arms and legs at the bottom of the box. Either way, there were plenty of crabs for all dozen or so people that were picking them.
At a crab feast in May, we learned a little insider tip of having watermelon on the table which is a great side to crabs. The sweetness and moisture are a great sort of intermezzo to the crabs.
In order to do it right, you have to get down and dirty with them. If you are finishing a whole crab in less than 15-20 minutes, you are missing a lot of meat!
There were 4 large ziploc bags of crabs leftover which we seriously spent about 6 hours cleaning to yield about 3 pounds of meat. Yes, this is foreshadowing to more crab recipes coming up!
This was another summery grilling inspiration. I had a hankering for seared salmon and figured to keep it light by having it on a salad with an oil based dressing. I also decided to spruce up the salad with some methods that I had never tried and some that were truly experimental, but worked out. This turned out much better than the last post, but we give you the truth here!
First off the primary ingredient, the salmon.
I sprinkled a store bought cajun seasoning on the meat side only.
Next was to prep some of the other salad ingredients. The first was to prep a foil packet of walnuts, sliced garlic, oil, and salt and pepper.
I had never roasted walnuts and garlic on the grill like this but it worked out. This packet went right onto the grill for about 6-8 minutes each side. The flavors intermingled well and I threw them right on the salad though I know some would be weary to throw the roasted garlic on the salad. Feel free to discard it or recycle it for another dish, but I think that it worked out well and was not too overpowering.
That was one of the new methods mentioned, the next is also a new method and one that was truly experimental and I was not sure if it would work out. I sliced 2 tomatoes in half and an avocado in half, sprayed them with a little oil, sprinkled with a little salt and pepper and then……
Probably not a big surprise, but right on the grill face down!
I wasn’t sure how the avocado would fare on the grill and it could have used a minute or two less but I was able to peel away some of the burnt parts sort of like peeling the blistered skin of a roasted red pepper. I sliced them and added them to the salad.
Back to the salmon. I was planning to sear it and placed it skin side down first.
Once I flipped it after a few minutes, the skin came right off which was the hopeful plan!
Once the salmon was done, I sliced it and put it atop the rest of the salad ingredients.