Leigh - on - Sea Sole | Jamie Oliver Recipes (UK)

Recipe of the day from Jamie Oliver! Leigh - on - Sea Sole.

Scrolling through Facebook this morning I found this link on Jamie's post. It looks great!

Let's check it out Leigh - on - Sea Sole | Jamie Oliver Recipes (UK)

Happy Cooking!

Asian Glazed Cedar Planked Salmon

There is no better way to start out the Winter Season than keeping that out door grill ready!

You can grill all Winter long if your prepared.

Here is a recipe for Asian Glazed Cedar Planked Salmon courtesy of Moon Valley Rustic Furniture. They carry small size Cedar Grilling Planks for grilling your favorite recipes. Made of pure Cedar that adds a delicious sweet and smokey taste to meats, vegetables and seafood.

This recipe is easy and delicious!

Ingredients:

• 2 (12 inch) cedar planks, pre soaked (see directions)
• 2 Tablespoons sesame oil
• 3 Tablespoons brown sugar
• 1/8 tsp. cayenne pepper
• 1 Tablespoon sesame seeds
• 1 Tablespoon soy sauce
• 1 tsp. lemon juice
• 4 (6 ounce) salmon fillets, skin on

Combine all ingredients in small bowl and whisk together.

Brush mixture over salmon and let sit for 10 minutes, letting the Salmon come to room temperature.

Preheat grill to 375 degrees.

Place pre soaked Cedar plank on grill close the lid and heat for three minutes until you start to hear a crackling sound turn plank over (carefully with tongs) and place the salmon on skin side down. Close the grill lid and cook for 12 to 15 minutes. Do not open the lid! The Salmon should be Medium Well.

Remove the Cedar Plank from grill and serve (the Salmon should come right off leaving the skin if you use a spatula)!

Directions for soaking Cedar Plank:

• Soak Cedar Plank under water for about two hours
• Plank can be reused up to two more times depending on how long you cook on it each time. Wash thoroughly (sanitize with vinegar and water). Pre soak again the next time you need to use it.

If you interested in purchasing some Cedar Planks hop on over to Moon Valley you can purchase to small 12 inch planks for around $16.00.

Happy Cooking ;)

Cedar Plank Grilled Pesto Wild Alaskan Salmon

This Pesto Salmon will not only taste great but will impress as well!

You will need to get some Cedar Planks. They can be found at cooking stores, Costco, Home Depot and Lowe's. If you cannot find some go to the local home improvement store and have some cut into about a foot and half long pieces. That is actually the least expensive way to buy them.

Soak the board in water for a few hours prior to grilling.

Ingredients:

• Wild Alaskan Salmon (one fillet per person) skin on
• Pesto
• Salt and pepper
• Fresh Lemon

Preheat your grill.

Rinse and pat dry the Alaskan Salmon. Season with salt and pepper.

Add about two tablespoons of Pesto and spread all over the top of the fillet.

You are now ready to have some smokey fun ;)

Place your cedar plank on the heated grill reduce to medium heat. Close the lid. when you hear the wood start making that snap crackle and pop sound your ready to add the Salmon.

Place the Salmon on the board carefully skin side down of course (no need to oil the board).

Close the lid and cook for 15 minutes.

The wood may catch fire and turn black but the fish will not. Don't be shocked. If you have soaked the board you are fine. I have even soaked the board in less time (being in a hurry) and I have had the fish turn out perfect.

When the fish is flaky but not dry your done.

Remove the board with mitts (hot).

Take a metal spatula and remove the Salmon from the board leaving the skin stuck to the wood! Work the starting point a bit and you will be able to feel when you are between the skin and the flesh of the fish.

You will have a wonderful pesto smoke flavored piece of fish that everyone will love.

Squeeze some lemon on top and serve!

Enjoy!

Easy Basil Oil

Basil oil can be used in every one's caprese salads, drizzled over grilled fish and seafood, bruschetta the list is endless......

Ingredients:

1 Cup olive oil

1/4 Cup packed fresh basil

Add oil and basil to a blender, season with salt and pepper, blend until smooth, drain into small pitcher if needed.

Caprese Salad:

Slice fresh mozzarella and fresh tomatoes arrange on a platter alternating slices in a circle. Drizzle with basil oil and some balsamic vinegar. Serve.

Grilled shrimp:

Marinate shrimp with minced garlic, olive oil, lemon juice, salt and pepper. Grill. Drizzle with basil oil. Serve.

Happy Cooking ;)

Pan Seared Natural Bacon Wrapped Sea Scallops

This dish is so amazing I did have to say I impressed my self as well as my Husband. We could eat this every night if we could ;)

I used natural bacon from one of our favorite farms here is Michigan "John Henry's" of Millington. They deliver our meat and dairy every couple of weeks right to the house.

Pan seared scallops only take a few minutes to cook to get all your sides and ingredients prepped and ready so the last thing you do is put the scallops on the plate and serve nice and hot.

Ingredients:

Package of Natural Bacon

Scallops (5 - 6 pp depending on the size)

Olive Oil

Butter

One Green Onion (chopped)

Two Garlic Cloves (finely chopped)

Sea Salt

Pepper

1/2 Cup Chicken Broth or White Wine

Baby Arugula (washed)

Toothpicks

Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the micro wave 4 to 5 minutes to "pre cook" the bacon and remove some of the fat.

Prepare your scallops, defrost if frozen, rinse and pat dry with paper towel. They will not sear if they are not dry!

Your bacon will look like this at this point, slightly cooked but not crunchy, you should be able to wrap the scallop easily.

Wrap the scallops secure with tooth pick and cut off extra bacon, set aside.

Season wrapped scallops with salt and pepper (both sides)

Chop up all the left over pieces of bacon and set a side for the sauce.

In a large "hot" skillet/frying pan, add two tablespoon olive oil, two tablespoons butter and 1/2 of the chopped garlic. Stir until butter just starts to turn from yellow to a light brown color "your pan is ready"!

Place scallops in hot pan and sear two to three minutes on each side, don't over crowd the pan, you may have to cook in batches if your pan isn't large enough or use two pans. They will look like the photo below:

Remove cooked scallops from pan and place on a paper towel lined plate, cover with a lid or foil.

To the pan add the chopped bacon pieces, chopped onion and remaining garlic. Stir until the bacon is slightly browned. Add chicken broth or wine, stir to get all the good bits of flavor off the bottom of the pan. Reduce for a couple minutes until the sauce starts to thicken (pan is pretty hot so this shouldn't take long). When sauce is ready add two tablespoons of butter and just swirl the pan to incorporate, this will give it a glaze look to the sauce (if you stir you will not get the same effect).

Plate scallops on top of baby arugula and top with sauce, serve.

You could also serve over buttered rice or noodles.

Enjoy ;)

Valentine's Day Butterflied Pesto Shrimp

You can make this great Valentines Dinner for your Valentine in no time at all!

Pesto Shrimp is very very easy and very impressive as well. Make sure to butterfly your shrimp for and even more impressive result ;)

Here are my links to the two recipes you will need, click the titles:

Pesto Shrimp

Tip Of The Day: Butterfly Shrimp

Have fun, that's what cooking is all about and enjoy ;)

Happy Valentines Day!

Karen B.

Miso Cod With Spinach And Rice

This Cod dish is a easy change for the week, or a great Friday night dinner with some great white wine.

Ingredients:

• Fresh Cod fillet for two (pick out a nice thick piece from your fish monger)
• 1 can low sodium chicken broth
• 1 package Miso soup mix (here I used a single serving packet)
• 1 carrot sliced on an angle
• 1/4 cup dried mushrooms
• 1 Scallion sliced
• 3 tablespoons soy sauce
• 2 cups water
• 2 cups fresh baby spinach (or about two large handfuls)
• 2 cups cooked white rice

In a sauce pan combine water, chicken broth, soup mix, soy sauce, carrots, mushrooms and scallions. Heat over medium heat, bring to a simmer, cook until the mushrooms have been reconstituted and the carrots are tender but still firm. Season with fresh ground pepper. I don't use salt in this recipe (optional) because the soy sauce and Miso soup mix has plenty ;)

Season the cod with freshly ground pepper.

In a fry pan, on medium heat three tablespoons butter, two tablespoons olive oil and one tablespoon soy sauce. When the sauce starts to sizzle (the pan is good and hot) add the cod and sear both sides to caramelize. Remove cod from pan to a plate. Cod should be under cooked in the center at this point.

Pour the broth and vegetables into the fry pan, scraping up all the browned bits from the bottom the pan. Add the cod back into the broth and cook until done and flakes with a fork.

Ladle some cooked rice into a large soup or pasta bowl. Add a piece of cod with broth and vegetables on top of the rice. Place the baby spinach around the bowl (the heat from the broth with wilt the spinach no need to cook).

Serves two.

Enjoy!

Serve with a great Chardonnay.

Sesame Crusted Seared Ahi Tuna Steak With Honey Soy Glaze

This seared tuna dish literally takes about six minutes to cook! You blink and it's done and ready to plate.

Serve the Sesame Crusted Ahi Tuna on top some baby mixed greens drizzled with Honey Soy Glaze sauce paired along side some Soy and Pea Risotto (or rice cooked with soy sauce and frozen peas will work) and your meal is fit for a King or two!

Ingredients:

• One Ahi Tuna Steak
• Soy Sauce
• Sesame Seeds - Toasted
• Sesame Oil
• Fresh Ground Pepper
• Wasabi (optional)

Because the soy sauce has so much sodium I skip the salt all together. If you feel you need or want it use sea salt when you pepper the Tuna Steak.

Prepare your side dishes in advance along with setting the table and pouring the wine. You want to be prepared to cook, plate and serve your Tuna in under 10 minutes.

Pour 1/2 Cup Soy Sauce into dish just large enough to fit the Tuna Steak.

Prepare the Tuna patting dry and rub with lots of fresh ground pepper (salt optional).

Lay Tuna into pan with soy sauce flipping once to coat both sides. Turn every ten minutes. I do this for about 20 - 30 minutes prior to cooking bringing the Tuna to room temperature.

Tip: you can do this step in advance keeping it in the refrigerator, turning every so often.

If you didn't purchase "toasted" sesame seeds toast them while the fish is marinating. Just toss into a dry pan and heat over medium heat, stirring until they become a nice light brown toasted color. Don't walk away, they will burn in a second!

When every thing is prepared, wine is poured.... dredge your Tuna into the toasted sesame seeds on both sides. Set aside on a plate.

Pour soy marinade and three tablespoons honey into a small sauce pan, heat on med to med high heat to reduce slightly and thicken the sugar from the honey. Cook for about the same time you cook the Tuna. When it starts to bubble foam like bubbles remove from heat.

Heat a stainless steel pan (not non-stick, you are not supposed to heat those on high temperatures!) drizzle in about 3 tablespoons sesame oil, just before the oil starts to smoke place your Tuna steak into the very hot oil.

It will make a searing sound and a grand show of steam with smoke, don't be alarmed, you want it nice and browned in a short amount of time.

Cook the Tuna for about 3 minutes on each side depending on how you like it cooked. We have cooked the tuna here rare with a nice sear. You can gage the wellness by looking at the side of the fillet while cooking.

Remove the Seared Tuna and place on top mixed baby greens. With a spoon drizzle the soy honey glaze over the Tuna and greens.

Serve immediately!

Enjoy!

Boiled Crabs with Zatarain's Shrimp and Crab Boil

Boiling crabs during the summer can be easy when you have all the right stuff!  This easy recipe can be done indoors or out!  If your boiling outdoors for a party just make sure you have a huge pot and a propane burner.

I also recommend lining your table with a plastic or vinyl cloth covered with news papers.  Lots of paper towels, Tabasco, butter, good friends and drinks!

Ingredients:

• 3 Quarts of water
• One package Zatarain's Shrimp & Crab Boil In Bag
• 1/4 C Salt
• 1 Whole Lemon quartered
• One Dozen Crabs
• Two Tablespoons Vinegar

Add all ingredients to your large pot, bring to a boil.  Carefully add the crabs. Return to boil and let cook for 20 minutes.  Turn off heat source and let sit for five minutes (this lets the crabs absorb more of the spices). 

Remove Crabs from liquid and serve with extra lemon and drawn butter.

Karen's Tip:  To spice up the crabs a bit, add some Tabasco to the liquid!

Serves 4, prep and cook time total 25 minutes!

Enjoy! 

Pan Fried Fresh Caught Michigan Blue Gill

Catch your mess of fish!

After you have your fish, have someone fillet them for you like I did.  My Brother Jim is "Mr. Fisherman" in my book so he cleaned these beauty's.  We grew up fishing all our lives.  Still to this day he has to bait my hook!  I can remove the fish, fillet it, cook it... but not bait my hook.

After he cleaned them, I rinsed the filet's with fresh water, bagged them and put on ice.  When I got home I was worried about them being "fishy"  Jim said  they are so fresh that they shouldn't be but to go ahead and soak them overnight in milk to get rid of any fishy taste.  He usually soaks them in salt water and then cooks.  So I soaked them in milk just in case.  

After T-Ball we were excited to cook my Son's first catch!  Here is how we did it:

Ingredients:

• Fresh Blue Gill Filet's
• Pnut or Canola Oil
• Whole Wheat Flour - or White
• White Corn Meal - or Yellow
• Salt
• Fresh Ground Pepper
• Chili Powder
• Granulated Garlic
• Tabasco Sauce
• 2 Large Eggs

Heat oil in a fry pan to medium high heat.

Break and whisk two eggs in a glass dish.  Season with four to five dashes of Tabasco Sauce, a dash of Salt, a dash of pepper and a dash of chili powder.

What?  I know Tabasco!  It is important to season your fish before the flour also.  I soaked the filet's in the egg mixture before dredging in the flour to soak up some of the flavors.  The Tabasco isn't hot after cooking, but gives a great taste.  You should cook your fried chicken this way too!

Cooking Tip: You can also add some onion slices to your hot oil to add extra flavor while cooking chicken or fish!

In separate dish add 1-1/2 Cups of Flour, 1/2 Cup Corn Meal.  Season with 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/4 teaspoon Granulated Garlic, 1/4 teaspoon Chili Powder, mix well.  If you like it a bit more spicy add more Chili Powder.

You can easily double these amounts for larger batches, just don't double the salt, be careful, you can always add more if needed.

Dredge your filet's in the egg and then into the flour mixture, coating well.

Place one fillet in hot oil to test.  Cook for five minutes turning once.  When fillet is nice and crispy remove and place on paper towel lined tray.  Cooking the fillet until crispy cooks any little bones left in the fillet like smelt has.  Preventing you from picking out any bones missed :)

Continue to cook the rest of the filet's be careful not to over crowd your pan, here we have done four at a time in a medium sized fry pan.

Continue to cook the filet's until they are a nice brown color and crispy about five minutes or so.  Keep cooked filet's on paper towel lined tray in the oven at 200 to keep warm.

When finished plate and serve with lemon, catchup and or tarter sauce.

My four year old Son loved his fish!  He ate two plate fulls.  I do have to say nothing is better than watching him get so excited catching his fish and eating them!  He can't wait to go fishing again soon.

Thank you Uncle Jim and Grandpa for a wonderful day, we love you!

Enjoy!

Two Must Have Seafood Seasonings: Old Bay & Zatarain's Crawfish, Shrimp & Crab Boil

These two must haves are a staple in your pantry for cooking shellfish and fish.  I have this on hand all the time!

If you are in a bind and need to make a quick shrimp cocktail these seasonings are the way to go.  Add to beer or cider vinegar, steam and your done in minutes!

Old Bay has been around longer than I have.  It's great for Seafood, Poultry, Salads, and Meats.

Zatarain's has been around forever also, since 1889!  It is a staple for New Orleans type seafood boils!  It gives it that extra spice I absolutely love.

Zatarain's has simple ingredients: Mustard Seed, Corinader Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice in a boil in bag ready to toss in a pot and cook your crabs, craw fish, lobster or anything else you desire!

Old Bay's ingredients: Celery Salt, Mustard, Red Peppers, Black Pepper, Bay Leaves, Cloves, Allspice, Ginger, Mace, Cardamom, Cinnamon and Paprika.

Old Bay is even great in Bloody Mary's.

I will post quick and easy delicious recipes for you using these two seasonings!

Enjoy!

Old Bay Steamed Shrimp

INGREDIENTS

1/2 cup cider vinegar or beer

1/2 cup water

2 tablespoons OLD BAY® Seasoning

1 pound large shrimp, peeled and deveined, leaving tails on

1 cup OLD BAY® Cocktail Sauce (or make your own).

 

DIRECTIONS

In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.

Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.

Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

 

Enjoy!

Easy Seared Ahi Tuna Shashimi Recipe

This very very easy Seared Tuna Sashimi can literally be made in under ten minutes!  

Find a Ahi Tuna Grade piece of Tuna.  Make sure it is fresh.  Always check the pack date if it is wrapped or ask your fish monger when the tuna came in.  If your tuna is a grey color or smells the room up when you unwrap it, that means it is not fresh!

Ingredients:

• Tuna
• 1/2 C Soy Sauce
• Sesame Oil
• Salt
• Fresh Ground Pepper

Season the tuna with salt and pepper.  Marinade it in soy sauce and one teaspoon sesame oil in a glass pan for a couple hours turning every so often.

Remove and bring to room temperature.

Make sure all other side dishes are prepared and ready to go, searing the fish only takes a few minutes and is served immediately.

Heat heavy pan (I prefer stainless) to medium high heat.  Drizzle the sesame oil into pan enough to just coat the bottom.  Place tuna fillet in hot pan and sear until it start to turn brown part way up the sides (see photo above).  The pan should be hot so don't be afraid make sure to place the tuna in the hot pan with tongs to prevent burning your self.  This should only take about three minutes per side depending on the thickness and how rare you like it.

Remove from heat and slice thin with a sharp knife against the grain.

Serving suggestions:

• As an appetizer
• As a salad topper
• With Asian flavored rice
• With Wasabi and soy sauce glaze

Enjoy!

20 Minute Heart Healthy Salmon Perfect Every Time!

Make this Heart Healthy Salmon in just 20 minutes!

Salmon is high in essential Omega 3 needed for a healthy heart and body. You can find Salmon at any supermarket and wholesale clubs year round. We purchase our fish at Sam's and Costco. You get a bigger bang for your buck!

You can also find different varieties from Wild Alaska, Norwegian many others as well as the farm raised (which tends to be not as strong tasting). The wild however is the best for you.

This recipe is so simple you don't even have to think about it. I typically start my side dish like rice, then prepare and cook the Salmon. It is all done in 20 - 25 minutes until the fish flakes with a fork!

Ingredients:

• Salmon Fillet
• Fresh Dill
• Course Salt
• Fresh Ground Pepper
• Lemon
• Chicken Broth or White Wine

Preheat oven to 400.

Take a baking sheet, line with foil, line the center of the foil with parchment paper. Slightly fold up sides to keep liquids from leaking out.

Season fish with Salt and Pepper. You can leave the fish in a fillet or cut into slices about two inches wide. Place Fish in center of parchment paper. Sprinkle top with chopped fresh Dill. Squeeze lemon slices over fish and place on top. Add 1/2 cup broth or white wine. Wrap fish like a package.

Bake in 400 degree oven for twenty minutes.

Enjoy!

Tip Of The Day: Butterfly Shrimp

Next time you prepare shrimp.....
After you have cleaned your shrimp remove the tails. Then with a sharp small pairing knife, make a slice right down the back from the head to the tail end. Cut at least 1/2 way through the thickness of the shrimp.

When you marinate and cook the shrimp they open up wide and are now able to absorb more of the flavors in your dish and taste better as well as look fancy! Same cooking method, cook just until pink on each side.

Lemon Baked Cod

Lemon Baked Cod is so easy to make and the kids love it too!

Ingredients:

• Fresh Cod Filet's
• Weber Zesty Lemon Seasoning
• Salt
• Freshly Ground Pepper
• Whole Lemon - Sliced Medium to Thin

(If you don't have the Zesty Lemon here are the ingredients in it so you can add your own: onion, garlic, salt, bell pepper, lemon peel, paprika, rosemary, dill, parsley)

Rinse your Cod Filet's.

Line a baking sheet with foil and then parchment paper on top of the foil. Enough foil to be able to wrap your fish. The parchment paper prevents the foil from touching the fish and tainting the flavor. You don't need as much paper as foil just enough for the bottom.

Place Cod on paper, lightly season with salt, pepper and Zesty Lemon Seasoning.

Squeeze the juice from the lemon slices over fish and then place lemon on the top of Fillet.

Close the foil sides first then the ends. Do not smash the foil down you want a pocket like space between the fish and the foil.

Bake for 15 to 20 minutes at 400 degrees. Just until fork tender. I remove the fish after 15 minutes if it's not a thick fillet and let sit for a few minutes covered while I prepare the plates.

Wine option: You can add a 1/4 - 1/2 C good white wine to the fish before baking. Remember to add a wine you would drink!

Mix it up, use some chicken broth and add some capers or pesto too! We add that to Salmon, Cod is a very buttery fish all on it's own!

Enjoy!

Pesto Shrimp

Pesto Shrimp is a great easy recipe that can be cooked on the grill outdoors or inside.


Ingredients:

• 1 lb Large Shrimp, cleaned
• 1/3 - 1/2 Cup Pesto (Karen's or store bought)
• Grilling Skewers, soaked in warm water for 30 minutes
• Salt and Pepper

Karen's Basil Pesto recipe: http://karenbcookingmadeeasy.blogspot.com/2009/03/cooking-with-herbs-basil-pesto.html

In a large bowl add shrimp and pesto, mix to coat well, cover and refrigerate for four hours or even the day before.

Skewer shrimp, lightly season with salt and pepper, grill on oiled grill or grill pan for about 2 minutes per side do not over cook.

Serve with rice, or an additional side to your favorite steak!

Enjoy!