Archive for Seafood Recipes
Wild Salmon with a Cranberry Compote
Posted by: | CommentsChef Becky Troelstra of Sliced Tomatoes in Vancouver, prepares an wild salmon from British Columbia with a cranberry compote. A compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. Becky pairs the entree with roasted acorn squash and a fresh garden salad, and the end result is a very healthy and warm autumn meal.
Orange BC Wild Salmon With Cranberry Compote – Click here for more home videos
Ingredients:
For the squash, acorn squash, diced onion, diced garlic, olive oil, coarse salt, pepper
For the entree, wild sockeye salmon,half of a sliced orange, the juice and zest of the rest of the orange, white wine, cloves, a bayleaf
For the compote: dried cranberries, brown sugar, orange juice
For the salad, organic spring greens, toasted almonds, tomato, cucumber
For the dressing, apple cider vinegar, olive oil, dijon, salt, pepper
Chef David McMillan makes clams and halibut with a black bean chorizo sauce
Posted by: | CommentsMaster Chef David McMillan from Dallas teaches you how to cook like a pro, in this recipe for clams and halibut with a garlic, chorizo, and black bean sauce. Towards the end of the video he recommends his favorite white wine to pair with the dish, Bonny Doon Alabarino varietal wine by Robert Graham.
Scallops in cognac cream sauce with Chef Tony Catrinicchia
Posted by: | CommentsThis gourmet italian recipe is simple and quick!
Watch as Chef Tony Catarinicchia, chef and owner of Gian Tony’s restaurant in St Louis, prepares Scallops in a cognac, mushroom, and scallion cream sauce.
Shrimp and scallop ceviche in a delicious citrus marinade with Chef Aaron Sanchez
Posted by: | CommentsChef and owner of the Manhattan restaurant, Paladar, Aaron Sanchez creates a fusion Caribbean, Central and South American flavors. In this video Aaron creates a shrimp and scallop ceviche in citrus marinade, a perfect dish for summer.
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* Juice of 1 lemon
* 2 bay leaves
* 1 tbsp. Tabasco
* 1/2 lb. 20 / 30 size sea scallops
* 1/2 lb. 16-20 size shrimp, peeled, deveined, cut in half lengthwise
* 1/2 med. Tomato, diced
* 1 jalapeno chile, chopped, seeded
* 1 tsp. Aji Amarillo
* 1 tbsp. chopped chives
* 1 tbsp. chopped cilantro
* 1 cup mango nectar or orange juice
* Juice of 1 lime
* 1 tsp. salt
Bring to boil medium pot of water. Add lemon juice, bay leaves, salt, submerge sea scallops for 5 minutes, add shrimp. Cook 30 seconds. Remove from boiling water into ice bath. Drain seafood. Cool. Combine remaining ingredients. Add to seafood.
