Article by Mama Jock
Crab and Corn Bites
6 oz. lump crabmeat
1 cup fresh corn kernels
1 TBSP. snipped chives
1 egg
3 TBSP. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
1/4 cup vegetable oil
Lemon wedges
In a medium bowl, mix the crab with the corn, chives, egg, flour, salt and pepper.
In a large, nonstick skillet, heat the oil until shimmering.
Using a tablespoon, scoop small balls of the crab mixture into the skillet and fry over moderate heat, turning once, until golden on both sides, about 7 minutes.
Transfer the crab bites to paper towels to drain.
Serve immediately with lemon wedges.
Shrimp 'n Bacon Chowder
8 oz. bacon, chopped
1 onion, diced
2 TBSP. all-purpose flour
3 cups low-sodium chicken stock
2 cups half-and-half
1 russet potato, peeled and chopped into 1/2-inch cubes
1/4 cup chopped green onions, plus more for garnish
Kosher salt
Freshly ground black pepper
1 lb. medium or large shrimp, peeled and deveined, roughly chopped
In a large pot over medium-high heat, brown bacon until crisp.
Transfer bacon to a plate and reserve fat in pan.
Add onions and cook until softened, 6 minutes.
Add flour and stir continuously with wooden spoon until absorbed, about 1 minute.
Stir in chicken stock, half-and-half, potatoes, green onions, salt and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
Add shrimp and simmer until pink, 2 to 3 minutes.
Stir in half the cooked bacon.
Garnish with remaining bacon and green onions.
RITZ Crab Balls with Sriracha Aioli
1/4 cup mayonnaise
2 TBSP. Dijon mustard
1/2 tsp. Sriracha sauce
1/4 cup canned crushed pineapple
1 lb. fresh crabmeat
1/4 cup finely chopped red peppers
2 1/2 TBSP. finely chopped red onions
1 tsp. finely chopped fresh jalapeño peppers
1 tsp. Old Bay seasoning
2 eggs
50 RITZ Crackers
Oil
Mix first 3 ingredients until blended.
Stir in pineapple juice and set aside.
Combine crushed pineapple with next 6 ingredients.
Stir in 1 cup of cracker crumbs.
Refrigerate sauce and crab mixture for 1 hour.
Shape crab mixture into 42 (1-inch) balls.
Coat with remaining cracker crumbs.
Heat 1-inch of oil in medium saucepan to 350-degrees on medium-high heat.
Add crab balls, in batches and cook 2 to 2 1/2 minutes or until golden brown.
Remove from pan with slotted spoon and drain on paper towels.
Serve with sauce.
Rigatoni with Sea Bass and Tomatoes
12 oz. rigatoni
1/4 cup extra-virgin olive oil
2 small onions
4 cloves garlic
1/2 tsp. crushed red pepper
1 can peeled Italian tomatoes
1 cup bottled clam juice
1 lb. skinless sea bass or swordfish fillet
Salt
1/4 cup chopped flat-leaf parsley
In a large pot of boiling salted water, cook the pasta until al dente. Drain.
In a large, deep skillet, heat the olive oil until shimmering.
Add the onions and garlic and cook over moderate heat until softened, about 5 minutes.
Add the crushed red pepper and tomatoes with their juices and bring to a boil.
Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes.
Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes.
Season the fish with salt and stir it into the sauce.
Simmer for 2 minutes, until the fish is nearly cooked through.
Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta.
Serve right away.
Bourbon-Glazed Lemon Tuna
2 lemons
1/4 cup bourbon
1/2 cup brown sugar
1 TBSP. soy sauce
2 garlic cloves, grated
4 tuna steaks
Kosher salt
Black pepper
Extra-virgin olive oil
1/2 cup cilantro, chopped
Preheat oven to 450 degrees.
Cut one lemon into thin slices and set aside.
In a small saucepan combine bourbon, soy sauce, brown sugar, garlic, and zest and juice of one lemon.
Bring to a boil and simmer until thickened; 5 to 10 minutes depending on desired thickness of glaze.
Turn off heat and cover with lid to keep warm.
Preheat large cast iron skillet over medium-high heat.
Pat tuna dry with paper towels and season with salt and black pepper.
Add 1 TBSP. olive oil. When oil is hot but not smoking add tuna skin-side down and place 2 to 3 lemon slices fanned over top.
Sear for 2 minutes, then transfer pan to over and bake for 10 minutes.
Reheat glaze on low; drizzle over tuna and top with cilantro.
Serve immediately.
Shark Kabobs Over Spiced Cashew Rice
1 1/2 cups basmati or other long-grain rice
2 1/4 cups water
2 cinnamon sticks
10 cloves
3 bay leaves
1/8 tsp. turmeric
1 1/2 tsp. salt
1 TBSP. butter
4 TBSP. Cooking oil
2 tsp. black or yellow mustard seeds
1/4 cup chopped cashews
1 1/2 lb. shark steak
1 TBSP. lemon juice
6 cloves garlic
1/4 tsp. fresh-ground black pepper
1/3 cup chopped cilantro or parsley
4 Lemon wedges
Rinse the starch out of the rice until the water runs clear.
Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric and 1 tsp. of salt.
Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
Remove from the heat and let sit, without removing the lid, for 10 minutes.
In a small frying pan, melt the butter with 2 TBSP. of oil over moderately high heat.
Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.
Add the cashews; cook, stirring, for 30 seconds longer.
Gently stir the cashew mixture into the rice with a fork.
Heat a grill pan or large heavy frying pan over moderately high heat.
Thread the shark onto four small skewers
Rub with the remaining 2 TBSP oil, the lemon juice and garlic.
Sprinkle with the remaining 1/2 tsp. salt and the pepper.
Cook the kabobs, turning, until just done, about 8 minutes.
Add the cilantro to the rice and mound on plates.
Top with the shark kabobs and serve with the lemon wedges.
Sea Bass with Caper Berries, Green Olives and Lemon
2 large lemons
4 sea bass fillets with skin
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
12 green olives
8 caper berries
2 garlic cloves
2 TBSP. chicken stock or low-sodium broth
2 TBSP.. finely chopped flat-leaf parsley
Using a sharp knife, peel the lemons, removing the bitter white pith.
Working over a bowl, cut in between the membranes, releasing the sections.
Cut each section in half.
Season the fish fillets with salt and pepper.
In a large, nonstick skillet, heat 2 TBSP. of the olive oil.
Add the fish, skin side down, and cook over high heat until golden on the bottom, about 5 minutes.
Flip the fish and cook until golden and cooked through, about 4 minutes longer.
Transfer to plates, cover and keep warm.
Discard the olive oil from the skillet.
Add the remaining 2 TBSP. of olive oil to the skillet along with the olives, caper berries and garlic.
Cook over moderate heat until fragrant, about 1 minute.
Add the lemon sections, stock and parsley and cook just until heated through, about 10 seconds.
Spoon half of the sauce over the fish and pass the rest at the table.
Grilled Clams with Garlic Butter
8 TBSP. (1 stick) cold unsalted butter, cut into small pieces
6 garlic cloves, minced
1/4 cup dry white wine
1/4 cup heavy cream
2 TBSP. minced fresh chives
Kosher or sea salt
Freshly ground black pepper
2 - 3 cups rock salt
24 little neck clams, well scrubbed
To make the sauce, heat 3 TBSP. of the butter in a 1-quart saucepan over low heat until it is foamy.
Add the garlic and sauté, stirring, until it is fragrant but has not colored, about 30 seconds.
Add the white wine and heavy cream, increase the heat to medium-high and simmer to reduce by half, about 8 minutes.
Add the remaining 5 TBSP. of butter one piece at a time, whisking constantly until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon.
Remove the saucepan from the heat and add the chives.
Season with salt and pepper.
Set aside in a warm spot until ready to serve.?
Line a serving platter or plates with a bed of rock salt.
Place the clams directly on the grill.
Grill the clams, without turning them, until they pop open, 8 to 10 minutes.
Immediately, and carefully, transfer the clams with tongs to the platter or plates.
Use the tongs to pry off the top shells.
Spoon 1 tsp. of sauce over each clam and serve immediately.
Lemony Crab
Linguine
1/4 cup olive oil
5 cloves garlic, thinly sliced
1 TBSP. fresh thyme
8 oz. lump crab meat
1 lemon
1/2 tsp. salt
1/2 tsp. pepper
1 lb. linguine
1/4 cup pasta cooking water
1/3 cup sliced pickled peppers
In a heated skillet, combine olive oil, garlic and fresh thyme. Cook on medium 3 minutes, stirring.
Add crab meat, grated zest and juice of 1 lemon and 1/2 teaspoon each of salt and pepper.
Toss crab mixture with 1 lb. linguine, cooked, pasta cooking water and pickled peppers.
Serve with lemon wedges.
