GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.

MANHATTAN FISH CHOWDER

Adapted from Myrecipes, via the wayback machine

Ingredients:

3 T butter

3 medium onions, chopped (about 2 3/4 c)

3 garlic cloves, minced

1/4 c tomato paste

1 c dry white wine

3 c water

3 medium carrots, chopped (about 1 c)

3 celery stalks, diced (about 3/4 c)

3 medium red or gold potatoes, chopped (about 2 c)

3 c shredded kale

1 28-oz can diced tomatoes, with juice

1 T chopped fresh or 1 t dried thyme

1 t salt

1/2 t ground pepper

1 bay leaf

1/2 t smoked chipotle chili flakes

1 t smoked paprika

2 lb halibut fillets, skin removed and cut into 1/2" pieces

Methodology:

Melt butter over medium heat in a large dutch oven.  Add onion and cook, stirring occasionally, until lightly golden.  Add garlic and stir until fragrant, 2 minutes.  Add tomato paste, and cook for 1 minute.  

Pour in white wine, scraping up any tomato paste that is stuck to the bottom of the pot.  Cook until the pot is almost dry.  Add all remaining ingredients but fish, and bring to boil, then simmer for 30 minutes, or until potato is tender.  

Add fish, cover and simmer 10 minutes, or until fish flakes easily.

Serve with crusty bread.

CREAMY SPINACH SALMON

Recipe from the back of a Trader Joe’s salmon package

Serves 2 very hungry people

Ingredients:

1 16-oz package of frozen chopped spinach
2 c half and half
3 T soy sauce
2 t Dijon mustard
½ t ground nutmeg
Salt and pepper to taste
1 lb frozen salmon fillets

Methodology:

Combine all ingredients but salmon in a 12” skillet, stir well.  Place the salmon atop the spinach mixture, skin down.  Cook at a slow simmer for 20-25 minutes, or until the salmon is cooked through.  Periodically spoon spinach and cream over fish while it’s cooking.

You can also make just the spinach, modifying the recipe as follows:

Ingredients:

1 16-oz package of frozen chopped spinach, thawed
1 c half and half
2 t soy sauce
2 t Dijon mustard
1/4 t ground nutmeg
Salt and pepper to taste

Methodology:

Combine all ingredients in a saucepan, bring to a simmer and cook, stirring, until almost all liquid has evaporated.

DOVER SOLE & SIMPLE BROWNED BUTTER SAUCE FOR WHITE FISH

For the fish:

From this Wulf's Fish recipe

Ingredients:

1 whole dover sole, cleaned and gutted, skin on

Methodology:

Preheat oven to 450°F.

Place fish on a foil lined baking sheet.

Roast uncovered 10-15 minutes,  The fish will be cooked when you can easily remove the skin and the top fillets from the bone.

For the sauce:

From this Wulf's Fish online recipe

Ingredients:

2 T salted butter

2 T capers, chopped

2 T parsley, finely minced

Juice from 1/2 lemon, about 2 t

Methodology:

Gently melt and then brown the butter, turning off the heat as soon as the butter begins to go past pale gold and smell nutty.  Stir in the capers, parsley, and lemon juice.  

Serve table-side.

OVEN ROASTED FISH WITH BOK CHOY

 From Bon Appetit

Ingredients:

2 T olive oil

1 lb baby bok choy (2 or 3 bunches), cut in half lengthwise

1/2 c sake or dry white wine

4 4-oz fillets flounder (or tai snapper, etc, up to 1/2" thick)

2 scallions, thinly sliced

1/4 c coarsely chopped cilantro

1/4 c fresh lime juice

3 T soy sauce

2 T rice vinegar

2 t finely minced ginger

Methodology:

Preheat the oven to 400°F.

Heat oil in large pot or skillet over high heat until shimmering.  Add bok choy, cut side down, and sear until golden brown, 2-4 minutes.  Remove pan from heat and flip bok choy cut side up.  Add sake.  Arrange fillets in single layer over the bok choy (skin side down).  Roast in oven until fish is just cooked through, 8-10 minutes. 

Meanwhile, mix remaining ingredients together to form cilantro lime sauce.

Spoon sake broth from pan into the bottom of 4 shallow bowls.  Top with bok choy and fish.  Spoon some cilantro lime sauce over the fish, and serve more alongside for drizzling.

Serve with steamed rice.

SALMON HASH

Recipe adapted from Simply Recipes

Ingredients:

2 T olive oil
3 yukon gold potatoes, cut into 1/4" dice
2 shallots, diced
2 carrots, minced
2 celery stalks, minced
1/2 c frozen and thawed spinach, squeezed dry

Leftover cooked salmon
2 T sour cream (or regular cream)
2 t horseradish
1 t dijon mustard

Salt & pepper
2 T parsley, minced
Lemon wedges, for serving


 Methodology:

Heat the oil in a large cast-iron skillet over medium heat.  Add the potatoes, shallots, carrots and celery, and cook, stirring occasionally, until all components are cooked.  Add the spinach and heat through.  Season well.  Remove from heat.

Mix the sour cream, horseradish and mustard in a bowl.  Flake the salmon over the hash and pour over the sour cream sauce.  Toss, and allow the residual heat to cook the salmon to temperature.  Sprinkle with parsley and lemon juice, and serve.

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Excellent topped with a couple eggs.

Add beets to make "Red Flannel Hash"

Always pass a bottle of Maggi seasoning around the table!

BACON-WRAPPED HAKE

Serves 2, goes well with quinoa and broccolini

Ingredients:

1 piece of hake*, approximately 13 oz.
Herbes de Provence
Salt
3 pieces of bacon or pancetta


Methodology:

Heat the oven to 400°F.

Season the fish with herbes de Provence and salt, if necessary, keeping in mind that the bacon will add considerable saltiness.  Wrap the fish in bacon slices, trying to keep the ends of the bacon on the underside of the fish.

Heat a skillet over high for a few minutes.  Place the bacon-wrapped fish in the skillet, cover with a spatter screen, and cook for 2 minutes.

Remove the skillet from the heat and place in the oven for 10 minutes.

Heat the broiler and broil the fish until the bacon is crispy.  Remove and serve.

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*This method also works well with chicken breasts; simply extend the oven cooking time until the breast is cooked through, checking with a knife for doneness.