Article by Christine Budd
Crab Salad
Ingredients:
1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Directions:
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves.
Tuna Poke Bowls
Ingredients:
1/4 cup + 2 tablespoons soy sauce (use gluten-free if necessary)
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon chile garlic sauce
2 teaspoons fresh grated ginger
3 scallions, white and green parts, thinly sliced
1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into 1/4 or 1/2-inch pieces
2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted)
Optional Toppings:
Sliced avocado
Sliced cucumber
Edamame
Pickled ginger
Diced mango
Potato chips or wonton crisps
Sesame seeds
Directions:
In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, chile garlic sauce, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.
Blackened Mahi with Mango Salsa
Ingredients:
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons olive oil
4 mahi fillets (4 oz each)
PAM Grilling Spray
1 can (14.5 oz. each) Hunt’s stewed tomatoes, drained, chopped
1 medium mango, peeled, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon minced garlic
1 lime, juiced
Directions:
Combine the 1-1/2 teaspoons cumin, garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.
Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
Baked Flounder Oreganata with Bell Pepper & Feta Orzo
Ingredients:
1 yellow bell pepper
1/2 pint grape tomatoes
1/4 ounce dill
1 lemon
1 ounce Kalamata olives
2 cloves garlic
1/2 cup panko breadcrumbs
3/4 teaspoon dried oregano
1/2 cup orzo
10 ounces pounds flounder
1 ounce crumbled feta cheese
Directions:
Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into .25-inch pieces. Halve tomatoes. Roughly chop dill leaves, discarding stems. Halve 1 lemon and set aside for Step 5; cut remaining lemon into wedges for serving. Roughly chop olives. Mince garlic.
In a medium bowl, stir together breadcrumbs, dried oregano, half of garlic, 1.5 tablespoons olive oil, .25 teaspoon salt, and black pepper as desired. Set oreganata topping aside until Step 4.
Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes (though orzo is shaped like a grain, it’s actually a pasta—the amount of water isn’t indicated because you’ll drain the orzo when it’s finished cooking). Reserve .5 cup pasta cooking water, then drain and return to pot, off heat.
While orzo cooks, line a baking sheet with foil and lightly coat with olive oil. Pat flounder dry with paper towel, then add to baking sheet, spacing apart. Season all over with .75 teaspoon salt and black pepper as desired. Spoon oreganata topping over tops of flounder, pressing to adhere (this is a great task for a kitchen helper), then bake until breadcrumbs are golden and fish is cooked through, 10-12 minutes (see recipe tip).
While fish bakes, add feta, butter, bell pepper, tomatoes, olives, juice of 1 lemon, remaining garlic, 1/2 teaspoon salt, and black pepper as desired to pot with orzo, still off heat, and stir to combine. Stir in 1/2 cup pasta cooking water until combined and creamy, adding more water, 1 tablespoon at a time, as needed (see recipe tip). Set aside until ready to serve.
Divide bell pepper and feta orzo among serving plates. Top with flounder oreganata and garnish with dill. Serve with lemon wedges for squeezing over. Dig in!
Tom Budd’s Tuna Marinade
Ingredients:
2 lbs tuna steaks
Marinade-
1/4 c orange juice
1/4 c soy sauce
2 T olive oil
2 T parsley, chopped
1 T fresh lemon juice
1 clove garlic, finely chopped
1/2 t oregano
1/2 t black pepper
Directions:
Mix marinade ingredients together. Marinade tuna in a large ziplock bag or bowl with fitted lid for 24 hours. Sear tuna on high heat over a grill for 5-6 minutes, flip and sear another 4-5 minutes. Do not overcook. Never met anyone that didn’t love this marinade!
Easy Blueberry Crisp
It’s DelMarVa blueberry season! Pick your own at Bennett Orchards or Kingsley Orchards, or head to your local farmers market to pick up a pint of sweet juicy fresh blueberries to make this blueberry crisp. Don’t forget to top with a scoop of vanilla ice cream!
Ingredients:
5 cups blueberries fresh or frozen
2 tablespoons sugar
3 tablespoons flour
1 lemon
Topping
¼ cup butter softened
½ cup brown sugar
¼ cup flour
¾ cup regular or quick oats
½ cup almonds chopped (optional)
¼ teaspoon cinnamon
Directions:
Preheat the oven to 375°F.
Grate the rind of the lemon and squeeze the juice of half of the lemon.
Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2 qt. baking dish.
With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
