Posts Tagged ‘seafood’

Though it may sound Japanese, the word “saganaki” refers to a small frying pan used in Greek cooking. The most famous of these dishes, simply called saganaki, is a fried cheese, often flamed at the end with a little ouzo.

Shrimp saganaki is one of my favorite Greek dishes, and it usually involves cooking shrimp in a tomato-based sauce with plenty of feta cheese sprinkled in. It’s simple yet fantastic if the ingredients are fresh. Doesn’t hurt to be sitting in a taverna on the beautiful island of Santorini while eating it, either!

 

You can find Graviera cheese in most supermarkets.

 

I found a slab of Graviera cheese at a local supermarket, and decided to recreate shrimp saganaki using that instead of feta. It was pretty darn amazing.

I like using peeled and deveined 24–30 shrimp, because larger shrimp don’t always cook through. These smaller shrimp will be bite-sized and delicious.

 

Melty, gooey, delicious!

Melty, gooey, delicious!

 

200g package (7 oz.) grated Graviera cheese
1 can (28 oz.) whole tomatoes
1 lb. (about 24) shrimp, thawed, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
1/4 cup olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 1/2 tablespoons fresh dill, finely chopped
1 tablespoon fresh oregano, finely chopped
1 1/2 tablespoons Ouzo
salt and pepper

 

Peel and devein the shrimp (or you can buy them that way already.) Place them in a bowl. Squeeze the juice of  1/2 of a lemon on to the shrimp and toss. Set them aside.

In a large pan, sauté the onions in the olive oil until translucent. Add the garlic and cook for a few seconds more.

Crush or puree the tomatoes and add them to the pan. Add the red pepper flakes, dill and oregano, and salt and pepper. Add the Ouzo.

Let this sauce cook down for a bit until all the flavors have blended together.

Pour a layer of the sauce on the bottom of a metal broiler-proof pan. Lay the raw shrimp in a single layer into the sauce. Cover the shrimp with the rest of the sauce and sprinkle the grated Graviera on top.

Place the pan in a pre-heated 350-degree oven and bake until the cheese is golden brown and bubbly and the shrimp have cooked through. I like to finish it under the broiler for a few minutes to get the cheese brown and melty.

 

shrimp saganaki

 

 

Last year, I was having dinner at The Boat House restaurant in Tiverton, RI, with my buddy, Lee, who lives in Maine half the year, and we started talking about what makes the perfect lobster roll.

Often, when you go to a restaurant and order one, they’ll first ask if you want it cold with mayonnaise or warm with butter. (A warm lobster roll with melted butter, we were told by our bartender, Cayce, is called “Connecticut style.”) The three of us discussed the mayonnaise-to-lobster ratio, and other significant factors. The final conclusion was that everyone likes their lobster roll a little differently.

It’s certainly easy to go to a clam shack or seafood restaurant to get one, but nothing beats making one yourself.

 

The lobster roll at The Back Eddy in Westport, Massachusetts. Delicious and fresh. But it breaks one of my cardinal rules about lobster rolls. (Go to the bottom of the page.)

When I make my own lobster rolls, freshness is key. I always start with live lobsters. I get them from the Sakonnet Lobster Company on Sakonnet Point in Little Compton, RI.

 

Once you’ve bought your live lobster, the next step is to cook it right. Some people steam and some people boil. I’ve always been a boiler myself. I fill a large pot half-way with water and add sea salt. I bring it to a rolling boil before the lobsters go in. And then I do the math…

I boil my lobsters for 10 minutes for the first pound. I add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2-pound lobster should boil for 11 1/2 minutes. And if I’m boiling more than one lobster, the same rule applies: 3 2-lb. lobsters = 6 pounds. So 10 minutes for the first pound, plus 3 minutes x 5 for each extra pound (that’s 15) for a total of 25 minutes. (These times are for hard shell lobsters. I reduce the boiling time by 3 minutes if I’m cooking soft-shell lobsters.)

Remember, you’re going by total weight of all the lobsters, because the more you have, the longer it takes the water to return to the boil once you put them in.

 

Lobster catch LTL

 

A larger lobster is not always better. My uncle used to buy the largest lobster he could find, and it was impressive when he placed at the center of the dinner table. But the meat was like rubber. And personally, I felt bad for the old lobster that made it that far in life. His last days should’ve been in the ocean, not on a plate.

My maximum lobster size is 2 lbs. But at 1 1/2 pounds, you have the perfect ratio of meat-to-shell…with lots of delicious meat that is still sweet and tender. It’s perfect.

After the lobsters have been removed from the pot and have cooled for a few minutes, I get to work: cracking the claws and tail and removing every bit of beautiful meat I can find. Lobster lovers will tell you that the legs have some meat in them and that the tomalley (the green liver and pancreas) and roe (eggs) are delicacies not to be missed. For the purpose of making lobster salad, I don’t use these parts. But I do save the tomalley and roe for a separate treat…and I save all the legs and cleaned empty shells for lobster stock.

Cleaning lobster legs is easy: simply remove all the legs from the body and place them flat on a cutting board. Grab a rolling pin, and one at a time, roll the pin over the lobster legs, starting at the claw end and working your way up. Like a tube of toothpaste, the meat will squeeze right out of the leg!

 

Lobster roll LTL

 

Now for the important stuff. What goes in a lobster roll, and more importantly, what doesn’t… I have very strong opinions in this matter.

First, there should NEVER be anything green in a lobster roll! No celery, no pickle, and it certainly shouldn’t be sitting on a bed of lettuce! Nothing should be crunchy in a lobster roll! The magic is in the texture of the perfectly cooked lobster meat. Don’t mess with it!

NO paprika or Old Bay seasoning!

A pinch of celery salt? Yes!

Mayonnaise? Only Hellman’s!

White pepper, not black, and just a touch.

Salt? A pinch of Fleur de Sel or other fine finishing salt.

And the secret weapon to bring out all the flavors: the tiniest squeeze of fresh lemon juice…not enough to give it lemon flavor…just to brighten the taste.

As for the roll, you can’t go wrong with Martin’s potato long rolls: soft and squishy straight out of the bag, or to take a page from the Connecticut-style lobster roll lovers: lightly grill the rolls and brush them with a little melted butter!

 

This is not your average shrimp! Found in the Pacific, from Southern California all the way up to Alaska, as well as Japan and Korea, these beauties, identified by the white spots on the sides of their first and fifth abdominal segments, live up to eleven years.

And here’s an interesting note: each spot prawn (or spot shrimp) spawns once as a male and one or more time as a female!

 

prawns 1

 

Having read so much about them, I ordered a pound and decided that I would get full use of the shrimp by peeling them and making an intensely flavored sauce out of the shells.

Peeling and de-veining was easy: the shells slipped right off the shrimp, and they were so beautifully clean, their were no veins to remove!

If you can’t get  hold of Wild Pacific spot prawns, shrimp or lobster will certainly do. Just remember to ask your fishmonger for wild-caught American shrimp, and not that horrible farmed stuff from Asia. If he doesn’t have it, shop elsewhere.

 

prawns 2

 

For the stock:

1 lb. wild Pacific spot prawns, thawed, peeled, and de-veined. Save the shells and container water, if any.
1 tablespoon extra virgin olive oil
1/2 carrot
1/2 celery stalk
1/4 onion
1 smashed clove garlic
4 whole peppercorns
2 teaspoons ketchup
1/2 sprig rosemary
1/2 sprig thyme
6 cups water

 

For the shrimp:

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
4 Tablespoons butter, room temperature
1 Tablespoon extra virgin olive oil

 

The final touch:

1 Tablespoon extra virgin olive oil
1 shallot, finely chopped
2 garlic cloves, pushed through a garlic press
2 Tablespoons butter, room temperature
1/8 cup fresh chives or scallions, finely chopped

 

1 lb. pasta

 

For the stock:

Peel and de-vein the shrimp. Keep the peeled shrimp in the fridge, covered.

In a pot, heat the olive oil and add the carrot, celery, onion, garlic, peppercorns, ketchup, rosemary, thyme and shrimp shells. Sauté them for a few minutes to get the flavors going. Add the container water, if any, and 6 cups of water. Bring it to a boil and let it simmer for 2 hours.

Strain the solids out and discard them. Place the stock in a smaller pot, and continue reducing it until about 1 cup of the stock remains.

Boil the pasta in well-salted water and remove it from the water before the al dente stage. (It will cook more later.) Strain it and set it aside.

 

For the shrimp:

Combine the salt, pepper and sugar with the prawns in a bowl and toss to coat them evenly.

In a large sauté pan, heat the butter and olive oil on medium-high heat. Add the shrimp and cook them until lightly caramelized and almost cooked all the way through. Do not overcook them! Set them aside.

 

The final touch:

In the same large sauté pan that you cooked the shrimp, heat 1 tablespoon of olive oil and add the shallot. Sauté for 1 minute, then add the garlic. Sauté for 2 more minutes, then add some of the stock, the shrimp, the pasta, and the butter, and mix well. If it’s dry, add more of the stock until the pasta is coated, but not dripping. Add salt and pepper to taste. Garnish with the chives.

 

prawns 3

Serve immediately!

 

 

 

 

 

 

 

 

These days, there’s a day for everything, but who knew that May 10th is National Shrimp Day?

Any excuse to make shrimp scampi is a good one, as far as I’m concerned!

I love shrimp scampi, and had the need to satisfy my cravings the other day. But what started as a simple scampi recipe, turned into something a bit more. I may never make scampi the same way again!

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1 lb. wild-caught American shrimp, peeled and de-veined
4 tablespoons butter
4 tablespoons olive oil
2 teaspoons parsley
1 teaspoon garlic salt
1 teaspoon oregano
1/2 teaspoon granulated onion
1/4 teaspoon black pepper
3 tablespoons Spirgučiai (see below)
1/2 lb. fresh mozzarella, sliced
oregano, for sprinkling

Thaw the shrimp under cold water. Place them in a colander to drain.

Spirgučiai is a Lithuanian favorite: chopped bacon and onions, fried until crisp and usually sprinkled over anything and everything in Lithuanian cooking. I always have some in my fridge, already prepared and just waiting to be used.

In a saucepan on medium heat, combine the butter, olive oil, parsley, garlic salt, oregano, onion, pepper and Spirgučiai.  Heat only until everything melts and combines. Don’t let it burn. (If you don’t have Spirgučiai, all you need to do is take a couple of slices of bacon, chop them up, and fry them in a pan until crisp. Keep the bacon and the fat in the pan and then add the butter, olive oil, parsley, garlic salt, oregano, onion and pepper.)

In a small sheet pan lined with foil, lay the shrimp in a single layer and cook them halfway in a pre-heated 400-degree oven to remove the moisture from the shrimp.

Take the pan out of the oven, and drain off the moisture, if any. Pour the butter mix from the saucepan all over the shrimp and toss to coat. Return the shrimp to the oven for a few minutes, until they’ve heated through and are almost completely cooked. (Careful: never over-cook shrimp!)

Take the pan out of the oven, and place pieces of mozzarella on top, garnishing with a little oregano. Set the oven on broil and cook until the cheese has melted.

Slice with a spatula and serve on top of pasta, making sure you get some of that buttery scampi sauce.

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As a low-carb option, you can serve this on broccoli or roasted spaghetti squash.

Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. I never use anything but wild-caught American shrimp!

This recipe can easily be made gluten-free by substituting the all-purpose flour with GF flour.

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1 lb. wild-caught USA shrimp, peeled and deveined
1/2 cup all-purpose flour
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil for frying

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Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set it aside.

Scramble the egg in another bowl and set it aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never over-cook shrimp!

Drain them on paper towels and serve immediately!

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo (I like Hellman’s)
1/4 cup mustard (I like Gulden’s)
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan sauté a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can found online! And, by the way, it is gluten-free.

If you want to make your own seafood seasoning, a combination of salt, pepper, garlic powder, onion powder, paprika and cayenne will get you a result that’s pretty close to the Prudhomme seasoning.

My buddy, Lee, is in Maine right now, enjoying the limited season of freshly caught scallops. It inspired me to post this blog…
Here in Rhode Island, we have access to amazing seafood year-round. My friend Gary, is a lobster man. My neighbor farms oysters. And for anything else, I go to my friends’ farms: Simmons Organic Farm in Middletown, RI and Wishing Stone Organic Farm and Sweet & Salty Farm, both in Little Compton, RI…great places for veggies, bakery goods, pastured meats, yogurt, cheese, and more.
I was on a mission to find fresh mussels the other day, and in the process, stumbled upon fresh bay scallops, piled high on ice at a local farmers’ market. Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow…hard to find and my absolute favorites.
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As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Stoli Elit martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche, though eating them raw is perfectly fine if they’re super-fresh.
“MILLS TAVERN” MARINADE
The first place I ever had a raw scallop was at Mills Tavern, a highly rated restaurant in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. I never got the recipe from the restaurant, but this is my version of that marinade.
3 tablespoons rice vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions
 Combine all the ingredients and chill before using.
A trick I learned from the folks at Wishing Stone Farm, where they grow their own ginger roots: keep the ginger stored in the freezer in a tightly sealed bag. Most of us don’t use ginger all that much, but we want fresh ginger when the recipe calls for it. By wrapping it tightly in plastic and storing it in the freezer, it’s ready to use any time. Simply take the ginger root out, and grate it finely–no need to peel the skin–while it’s still frozen. It will be almost powder like, and it will blend beautifully into any recipe you’re using. Then just put the rest back in the freezer.
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ALZ CEVICHE MARINADE
My marinade is closer to a basic ceviche, using 3 kinds of citrus and some Asian flavors.
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped
 Combine all the ingredients and chill before using.

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Both marinades are gluten-free, as long as you use GF soy sauce. La Choy is an easy-to-find brand.

 

 

I recently returned from a trip to New Orleans, where I had oysters every which way: Bienville, Rockefeller, char-grilled, baked, and, of course, raw. But here in New England, we’re pretty proud of our oysters, and Rhode Island alone, we’ve got a wide variety to choose from. And we don’t just buy ’em and slurp ’em down: we go out and dig our own…and we have a different buck-a-shuck oyster bar to go to for any given day of the week.

 

oysters

Fresh oysters deserve an amazing cocktail sauce, and my recipe kicks butt: lots of horseradish, lots of flavor, and a secret ingredient: vodka. Not only does it give it a kick, it keeps it from freezing solid, so I can keep the cocktail sauce in the freezer until I need it. Then, I just scoop it out like sorbet.

2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito’s

Combine all the ingredients. Store in a tight plastic container in the freezer.

 

Fresh shucked oysters with pickled red onion ice.

Freshly shucked oysters with pickled red onion ice.

 

When I’m in Portland, Maine, I visit one of the best oyster bars in the country: Eventide. Besides some wickedly creative dishes, they consistently have a fantastic variety of fresh oysters to choose from. And they offer a variety of “accoutrements” to go with them: anything from a red wine mignonette to kimchee ice. My favorite is the pickled red onion ice. All you need is a shot glass with a freshly shucked oyster inside, a half-shot of chilled vodka on top, and some pickled red onion ice, and you’ve got the best oyster shooter on planet Earth. I even suggested the shooter to the manager at Eventide. It has yet to make it to the menu. (But I remain hopeful!)

 

An oyster shooter with pickled red onion shaved ice. Bottoms up!

An oyster shooter with pickled red onion ice. Bottoms up!

 

I’ve managed to come up with a pretty good version of the pickled red onion ice at home, and I serve it alongside my cocktail sauce.

2 large red onions
1 tablespoon sugar
3 tablespoons apple cider vinegar

 

Peel and quarter the onions. Drop them in a medium-sized pot and cover with about a quart of water. Bring it to a boil and cook it down until it has reduced to a cup of concentrated onion water after straining.

Bring the strained onion water back to the stove, and on medium heat, add the sugar and vinegar, stirring. When the sugar dissolves, remove it from the heat and let it cool to room temperature before pouring it into a container and placing it in the freezer.

When it’s time to eat oysters, remove the block of red onion ice from its container, and, using a fine cheese grater, shave the ice over the top of the freshly shucked oysters and devour immediately! (It melts quickly.)

 

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This year, our annual BOYZ weekend is happening a couple of months earlier, to coincide with the celebration of our friend, Roy’s, 70th birthday! Weather permitting, we’ll be cranking the grill up for pretty much the first time this year.

One of my favorite ways to enjoy clams…without the clam knife…is by grilling them! When you’ve got to feed a crowd, this is a delicious way to do it. Cooking clams on the grill is one of the tastiest ways to enjoy these awesome mollusks. I use hardwood charcoal to get that true smokey flavor.

Although I live on the other side of the state, I love visiting my friends at American Mussel Harvesters in North Kingstown, RI. The quality of their seafood is second to none, which is why they supply so many area restaurants with their products. They feature “restaurant ready” mussels, meaning they’ve been cleaned and de-bearded. And their “restaurant-ready” clams mean they’ve been purged to perfection! (www.americanmussel.com) I use ’em whenever I can.

clams on the grill

A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon sea salt

Clams should be stored in the fridge. Place them in a bowl and cover them with a wet towel. Don’t leave therm in a bowl full of water, and not on ice. (The same goes for oysters.)

Because my clams have already been purged, I don’t have to do it at home. But here’s what to do if they haven’t been purged: Fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Add the clams to this bowl and let them sit in this liquid for an hour. They will suck up the corn meal and spit out sand and grit. After an hour, pour off the water/salt/meal/grit mix, and thoroughly wash the clams.

Start your hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, grab a disposable aluminum foil tray and place it on a burner on your kitchen stove over medium heat. Add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir to combine. Once the butter has melted and everything has blended, bring the tray over to the charcoal grill and place it on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) When they start to open, carefully flip them over, trying not to lose any of the precious juices inside the clam. Cook them for as long as you like, from raw, to more thoroughly cooked. As each one reaches its desired doneness, place it in the aluminum tray, making sure it gets swished around in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with a fresh baguette or over pasta. A glass of great wine is a must.

If you really want to impress your guests for the holidays, try curing your own salmon!

I love salmon in all forms. If it’s high quality wild-caught Alaskan salmon, I love it pan-sautéed, raw (as in sashimi), smoked, and cured.

The best smoked salmon uses the gentle process of cold smoking. It’s something that the average homeowner can’t really do successfully, so I simply buy cold-smoked salmon when I crave it. I’ve made hot-smoked salmon at home with some success, but the fish is so delicate, you really have to keep an eye on it. It takes no time for a juicy, perfectly smoked piece of salmon to turn into a dry, overcooked hockey puck.

Curing, which is how you get Gravlax, is really quite simple. You just need to have enough patience to wait a few days before you can eat it.

There are many gravlax recipes out there.  Some use peppercorns, fennel, caraway, even Aquavit in the curing process.  My opinion is: if you’ve got a beautiful piece of fish, why mask the flavor of it? I go with the simplest recipe possible, featuring just 3 ingredients that cure the salmon: salt, sugar and fresh dill.

The first step, of course, is to get the right piece of salmon. What you want is that beautiful, vibrant, orange wild-caught Alaskan or Pacific salmon that costs more than you thought you were going to spend. Wild-caught means the salmon has eaten the foods it loves, a balanced diet consisting of bugs, fish, shrimp, and small invertebrates. A natural diet gives the meat of the fish that beautiful color and incredible flavor. What the salmon eats is very important because you are eating the salmon! Wild-caught salmon is high in Omega-3’s…the good fats.

 

A beautiful piece of wild-caught salmon laying on a bed of the cure.

 

I avoid Atlantic salmon at all costs. Unfortunately, most restaurants on the east coast serve Atlantic salmon because it’s less expensive. There’s a reason for that. Atlantic salmon is farmed in the USA, Canada and Europe, which means the fish are kept in crowded underwater pens and are fed food pellets that contain a number of nutrients and additives. Often, farmed fish are treated to prevent sea lice, and are given antibiotics to prevent diseases caused by their tight living quarters. They’re also given pellets to color the meat orange, because the natural color of farmed salmon is actually an unappetizing gray. When you buy Atlantic salmon in the fish store, you can spot it a mile away, because it’s got that weird zebra-striped orange and white, with a tinge of gray, and its flavor is bland and lifeless. Farmed salmon is much lower in Omega-3’s.

If it doesn’t say wild-caught Alaskan or Pacific salmon, it isn’t!

Previously frozen vs. fresh fish matters less than where it came from and how it was raised.

2 lbs. wild-caught salmon, skin on, pin bones removed
1/3 cup (50g) Kosher salt (I use Diamond Crystal)
2/3 cup (160g) sugar
1 large bunch fresh dill, washed

 

If your fish monger hasn’t removed the pin bones from your salmon filet, you’ll need to get a pair of long-nose pliers and remove them. It’s not the worst thing in the world to leave them in there, but you really don’t want to be spitting bones out later.

The reason I mention that I use Diamond Crystal Kosher salt is because all Kosher salt does not weigh the same. Morton Kosher salt, for example, is much heavier by volume, so it weighs more even though you’re using the same cup measurement. In the case of Diamond Crystal, 1/3 cup weighs 50g. Same rules apply to the sugar.  Go by the weight, not the cup measurement. This is really important point to keep in mind when you’re curing anything, fish or meat.

Get a non-reactive tray long enough to hold the salmon filet. I prefer glass.

Mix the salt and the sugar together, and sprinkle half of it evenly on the bottom of the tray. Lay the piece of salmon down on the cure, skin side down, and cover the top of the salmon with the rest of the cure evenly.

Lay the sprigs of dill on top of the cure, covering the entire piece of fish. It might look like overkill. It’s not.

 

 

Cover everything with several layers of plastic wrap, pushing it down and tucking it into the corners for a tight fit.

 

 

Find a flat board or something similar (I used a clear plastic tray) and lay it on top of the plastic wrap.

 

 

Add heavy weights on top to press down evenly on all surfaces. I used cans of tomatoes.

 

Side view.

 

Place the tray in the fridge for 48-72 hours.

After 24 hours, remove the plastic wrap and, tilting the tray, baste the dill-covered salmon with the brine juices that have formed. Put clean plastic wrap on top, add the weights, and put it all back in the fridge for another 24 hours. Repeat that process at the 48-hour mark, if needed. If it’s cured, it’s time to eat!

 

 

You’ll know the fish is fully cured when the thickest part of the filet is firm to the touch.

Unwrap the salmon, discarding the salt and sugar brine and the dill. Rinse the filet under cold running water and pat dry with paper towels.

I don’t like a ton of chopped dill imbedded into my gravlax as some do, but if you do, finely chop a bunch of new fresh dill, spread it out onto a board, and press the salmon into it flesh-side down.

To serve, place the gravlax skin-side down on a board. With a long, sharp narrow-bladed knife, slice the fish against the grain, on the diagonal, into thin slices. Serve with mustard-dill sauce, chopped onion, capers, hard-boiled egg, bread…whatever you like.

Refrigerate any remaining gravlax immediately, wrapped in plastic wrap, for up to 2 weeks.

 

 

 

 

 

 

 

 

 

My dog, Fellow, turned 12 on November 5th. He stood by me in the kitchen while I created this dish, so I decided to name it after him.

 

 

The original Oysters Rockefeller recipe is a closely guarded secret, created in 1899 at the famous New Orleans restaurant Antoine’s. Jules Alciatore, the son of founder Antoine Alciatore, developed the dish when they had a shortage of escargot, substituting locally available oysters. Antoine’s is still the only place in the world where you can be served the original Oysters Rockefeller recipe.

If you Google “Oysters Rockefeller,” you’ll find hundreds of recipes that claim to be the real thing, or close to it. But here’s the catch: most of them use spinach in the dish, and the folks at Antoine’s insist there was never any spinach used in the original recipe. So, before attempting my own version, I decided I would leave spinach out of my recipe…and I like it better that way.

My version, my Oysters Rock-a-Fellow, is a cheesier and gooier than the original. I use large, meatie oysters like Wellfleets from Cape Cod or local Rhode Island oysters. And, as you’ll see below, you can make the cheese portion of this dish the day before, saving yourself a lot of time on the day you want to serve it.

So, if you’re doing this the day of…start here. If you’re doing it the day before, start with the cheese mix below, then come back to the oysters the next day.

 

24 oysters, washed to remove grit

Scrub the oysters under cold water to get them clean.

Here’s how I make opening the oysters easier. (Plus the hot water cleans the oyster shells nicely.)

In a large pot, pour in enough cold water to fill the pot about halfway. Turn the heat on high and bring the pot to a boil.

The moment you reach a boil, turn the heat to medium and drop in 6 oysters, letting them bathe in the liquid for only 30 seconds. Scoop them out with a slotted spoon and place them in a bowl to cool. If the oysters open, they’ve been in there too long! You want them to stay closed. Do the same with the rest of the oysters, 6 at a time. Once all the oysters have had their 30 seconds, move the oyster bowl to a cutting board. Discard the liquid in the pot.

Pour Kosher salt onto a large sheet pan lined with foil.

Once the oysters have cooled enough for you to handle, carefully remove the top shell off each one, discarding it, and lay the oysters on the bed of salt in the sheet pan, trying not to spill any of the precious oyster liquor inside. The salt holds the oysters in place.

 

Salt holds the oysters perfectly in place.

 

Pre-heat the oven to 425 degrees.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup low-fat milk
salt and pepper
3 cups (tightly packed) fresh arugula, finely chopped, about a 5 oz. container
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
Fine bread crumbs (Using GF breadcrumbs will keep this dish gluten-free)

In a sauce pan, melt the butter and then add the onion and garlic. Cook until the onion is translucent.

Add the milk, season with salt and pepper, and then add the arugula a little at a time, letting it wilt before adding more. Use all the arugula.

Once all the arugula is in the saucepan, sprinkle the cheese in a bit at a time, letting it melt, until you’ve used all the cheese: the cheddar and then the mozzarella.

Pour the gooey cheese mix into a lasagna pan, smooth it out with a spatula, and place it in the fridge to cool.

 

 

You can do this all the day before, because the cheese mix hardens and becomes easy to cut into cubes with a sharp knife.

 

 

Then simply place a cube of the cheese mix on each oyster…

 

 

…sprinkle a little bread crumb on top…

 

 

…and bake in the 425-degree oven for about 8–10 minutes until it’s golden and bubbly.

 

 

Whoever said that cheese and seafood don’t go together, never tried this!

I buy Udi’s gluten free frozen bread for my breadcrumbs. I take the loaf, toast the slices, then put them through the food processor. The taste is far better than buying pre-made GF breadcrumbs. Use regular breadcrumbs if you don’t need to worry about gluten.