Fish and Seafood

Chinese Style Ginger & Garlic Crabs

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Last night’s dinner was truly special.
Special food, special digestive (very old cognac) and most of all, special friends.
This is the first Chinese recipe I ever learned, way back in 1974 while working on Royal Viking Sky. My assistant was a Chinese fellow named Chang. Whenever we were in Vancouver, instead of going ashore, he took his fishing line and a few pieces of chopped up fish and went up to the aft deck to fish for crabs. In these days there were very few cruise ships and fewer still went to Alaska during the three months summer season. So, crabs and other seafood were still plentyful and as I remember from watching him fishing once, all it took for him was to lower the fishing line with a bit of fish on the hook into the water, wait maybe a minute, then pull it out with the biggest crab attached to it. It took him less then an hour to fill three buckets of the freshest, largest crabs you have ever seen. He kept them alive in the cooler until the next evening, then he cooked them for a few of us for a late dinner. He supplied the food, I supplied the beer – everybody happy 🙂

Bon Appetit ! Life is Good !
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Saute very finely slivered garlic and very finely julienned ginger in peanut oil until garlic starts to turn yellow. Deglace with sherry wine, add seafood stock or clam juice, sea salt and cayenne pepper. Add crabs, cover tigtly and steam until crabs are just done. Remove crab into serving dish. Thicken stock with corn starch slurry. Using a wire whisk, stir sauce slowly in one direction, add egg whites. Remove from heat, add sesame oil and scallions. Check/adjust seasoning. Ladle sauce over crabs. Enjoy 🙂
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Chinese Ginger & Garlic Crabs

Fresh Crabs

Gale, Junior and Moses

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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

The secret for the success of this dish is in the seasoned flour/bread crumbs in which to dredge the seafood, as well as frying it in small batches in very hot peanut oil. Mix 1/3 of panko bread crumbs, 1/3 of regular bread crumbs and 1/3 of corn starch. Season with plenty of smoked paprika and cayenne pepper, kosher salt, granulated garlic and grated lemon peel. Fry for about one minute only or until the coating has turned golden brown. Remember, this is NOT breaded seafood, so you don’t have to worry if the seafood is not completely covered by the coating. The flour mixture serves to give color, taste and texture. I served this with creamed spinach and tonkatsu sauce, but a green salad and remoulade sauce will fit just as well. Just make sure that you squeeze the lemon on one piece of seafood at a time, so by the time each bite reaches your mouth, the crumbs will still be crispy 🙂

Bon Appetit ! Life is Good !
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tonkatsu sauce recipe click here
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creamed spinach recipe click here
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Fried Seafood, Creamed Spinach & Tonkatsu Sauce

Fried Seafood, Creamed Spinach & Tonkatsu Sauce >>>>

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Panko Breaded St. Peter’s Fish In Lemon/Caper Butter

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Tonight, a simple dinner of St. Peter’s fish and salad was all I wanted and all I needed.
Crispy fish filet with a bit of lemon/caper butter and romaine lettuce with peppers, radish and onion in raspberry vinaigrette.
Aaahhhh, the simple life 🙂
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: St. Peter’s Fish

: Panko, cayenne, sea salt, garlic

: Eggwash, cayenne, sea salt, garlic

: Breaded St. Peter’s fish

: Saute in olive oil

: Discard, oil, add butter, lemon juice, capers

: Rest on absorbent paper

: Panko breaded St. Peter’s fish

: Panko breaded St. Peter’s fish

: Panko breaded St. Peter’s fish

: Romaine, radish, onion, peppers, raspberry vinaigrette

: Romaine, radish, onion, peppers, raspberry vinaigrette

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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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I am sick as a dog today, hope that tomorrow I’ll be better. Had a doc appointment at 2.00pm. As I was parking in front of the doc’s office, they called me to tell me that the doc had an emergency and that I’ll be re-scheduled. What a bummer.
Obviously I was not in shape to cook today, so this little shrimp cocktail had to do for dinner. I added some extra cognac into the cocktail sauce as a pick me up. It kinda worked, at least I found the energy to post this 🙂

Bon Appetit ! Life is Good ! (Mostly, Anyway)
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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

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You might have noticed in the past few posts when I used smoked salmon that the salmon is sliced much thicker and narrower than we usually cut it. I buy my salmon mostly at publix and while they have different quality salmon to offer, I prefer this “inferior” cut. It is cut from trimmings of the belly, which can not be sliced into the thin, wide slices we usually serve. But in my humble opinion, the texture and taste is far superior to the regular “pretty”part we usually buy.
There you have it – cheaper and better 🙂
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Breakfast Of Champions # 27 – ” Smoked Salmon Sandwich “

: Sour Dough Bread, Sautéed In Garlic Butter

: Herbed Boursin Cheese

: Salmon

: Onion Rings

: Hard Boiled Egg

: Caviar

: Diced Marinated Cucumbers

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Breakfast Of Champions # 18 Smoked Salmon

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If this breakfast doesn’t get you going, nothing ever will ! 🙂
Smoked salmon, sautéed garlic potatoes, Guacamole, onion, freshly grated horseradish with lime.

Bon Appetit ! Have A Wonderful Day !
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Smoked Salmon

: Smoked Salmon

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Late Night Snack: Romaine, Tomatoes, Eggs & Seafood

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What a great, tasty snack last night at 1.00 am.
Just about three minutes of preparation,
but a great, very enjoyable meal 🙂
If you use canned food, just make sure it is of
very good quality, a few extra $ will make a
big difference in taste, texture and appearance.

I used a simple Dijon mustard vinaigrette,
grape tomatoes, hard-boiled eggs, romaine
lettuce, octopus, mussels, sesame grissini
and sprinkled some Chili flakes on top.
Voila ! Good eat’n !
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Bon Appetit ! Life is Good !
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” Flatbread & Shrimps “

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Minutes to prepare (I used store bought flatbread)
Hours of satisfaction 🙂
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Simmer shrimp in water with salt and lemon juice until just done.
Schock in ice water. Remove tails except for 3 shrimps, for decoration.
Dice peppers and chili. Chop cilantro.
Marinate shrimp, peppers and chili with lemon juice, salt and pepper.
Heat the flat bread on both sides under your broiler, adding some more char if you like.
Brush lightly with olive oil and sprinkle with Kosher salt and freshly ground black pepper.
Add shrimp salad to flat bread, drizzle greek yoghurt and sriracha on top.
Sprinkle with cilantro and top with tail-on shrimp. EAT !

Bon Appetit ! Life is Good !
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” Seafood Salad “

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“CANNED” seafood you ask ?

If it is not fresh it doesn’t hit my plate you say ?

Of course, I agree that fresh seafood is heaven on earth
when properly prepared, But sometimes in the real world
you come home late and want something tasty and don’t
feel like cooking. Here is what I did last night :
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The result ?
A great salad done in 10 minutes ( Hard boiled egg‘s take their time )

Ingredients:

Fresh / canned seafood of your liking (What’s in your cupboard)
Cucumber, salted for 5 minutes, rinsed
Hard boiled egg’s, diced
Radish, julienned
Bell peppers, julienned
Chilies, julienned
Garlic, paste
Parsley, chopped