seasonedatsea.com - Page 2

Harissa Salmon

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Over the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon off my catering menu. The first year I ate salmon with enthusiasm, after that I only ate some here or there and now I hardly even try it even though I’ve made it. Don’t’ get me wrong salmon is great, but it’s also a strongly flavored fish, unlike white fish salmon will always be the star rather than whatever you put on top of it. So after having made salmon at least 50 times for about 60 people ever time I have found a handful of recipes that I really love and don’t mind repeating.

This quick harissa is great on its own, roasted red peppers and some freshly toasted spice make a powerful sauce, but it’s more of an ingredient at that stage. Add some mayo and then it’s really a sauce all on it’s own ready to smother a couple salmon fillets and roasted under the broiler.








Harissa Salmon


Ingredients

  • 3/4 tsp. cumin seeds
  • 3/4 tsp. coriander seeds
  • 1/2 tsp. caraway seeds
  • 1 ½ tsp. paprika
  • 1/4 tsp. cayenne
  • 1/2 c roasted red peppers
  • 1 garlic cloves
  • 2 tbsp. tomato paste
  • 1 ½ tsp. lemon juice
  • ¾ tsp. salt
  • 1/4 c mayo
  • 3 -4 salmon fillets

Directions

Harissa sauce

  1. In a small pan toast the cumin, coriander and caraway seeds for a few minutes until they are fragrant, grind in a spice mill or mortar and pestle until powdery.
  2. Add the ground spices and remaining ingredients into a food processor, blend till smooth.

Salmon

  1. Preheat the broiler on high and move a rack to the uppermost position.
  2. Line a baking sheet with parchment paper for easy clean up and place the salmon fillets on it, spoon about a ¼ cup of harissa sauce sauce over each fillet.
  3. Broil for 5 to 10 minutes depending on the thickness of the fillet, turn the tray every few minutes to ensure even coloring. Cook until the internal temperature of the fish reaches 140F.

Buffalo Chicken Mac and Cheese

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Part of my endless quest for exciting flavors extends to mac and cheese, as I’ve said before it’s a great canvas for experimenting. Early on in my cooking career I came upon this mash up and quickly made it my own, hot wings meet mac and cheese. A base of cheddar mac and cheese is enriched with pieces of chicken tossed in Frank’s hot sauce and topped with chunks blue cheese. If you really want to take this dish all the way serve it along side a carrot and celery coleslaw.

 








Buffalo Chicken Mac and Cheese


Ingredients

Chicken

  • ¾ lb chicken breast or tenders
  • salt and pepper to taste
  • 2 tbsp. Frank’s RedHot Sauce

Cheese sauce

  • ¼ c butter
  • ¼ c + 1 Tbsp. flour
  • 3 c milk
  • 8 oz cheddar cheese, shredded
  • 4 oz white cheddar cheese, shredded
  • 1/4 c grated parmesan
  • 2 tbsp. Frank’s RedHot Sauce
  • ½ tsp. salt

Assembly

  • 1 lb elbow macaroni pasta, cooked and drained
  • Chicken
  • Frank’s RedHot Sauce
  • Blue cheese crumbles

Directions

  1. Preheat the oven to 375F.
  2. Bring a large pot of salted water to a boil, in the meantime cook the chicken and make the cheese sauce.

Chicken

  1. Cut the chicken into small bite size pieces and add to a preheated pan along with salt and pepper, cook for about 5 minutes stirring occasionally. Add the hot sauce and cook until most of the liquid has cooked off, set aside until the rest of the recipe is prepped.

Cheese sauce

  1. In a saucepan melt the butter and then add the flour whisking to combine into a smooth paste. Cook for a few minutes until the flour starts to brown and smells toasty.
  2. Add the milk whisking constantly, cook for a several minutes until the the milk starts to thicken, turn down the heat and gradually add the cheese.
  3. Add the remaining ingredients for the cheese sauce, taste and adjust seasoning.

Assembly

  1. By now the water should be boiling, cook the pasta until it is al dente, if you happen to over cook the pasta drain it quickly and rinse under cold water.
  2. Fold the pasta into the sauce, add the chicken and pour the whole lot into a casserole dish smoothing out the top.
  3. Garnish the top of the casserole with drizzles of additional hot sauce and a sprinkle of blue cheese crumbles.
  4. Bake at 375F for 30-45 minutes or until the edges have gained a little color and the sauce is bubbling.

English Muffin Bread

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Shortly after Jesse and I got married we were hired by Class Afloat, I knew there would be Atlantic crossings in my future so it was time to hunt down recipes and save them for ideas in the near future. At this point in my life I was really interested in bread and was looking to experiment with different styles of making it, that’s when I came across the idea of making an English muffin style bread in a loaf pan. You get the same great squidgy textured marked with air bubbles but I’m not having to individually shape a ton of them and individual is not the name of the game when you have to cook for 60 people for the first time.

One great thing about this bread that also makes it a bit odd is it’s a batter bread, meaning it’s a really wet dough, but because of that it comes together in a third of the time as regular bread. The bread is mixed in a stand mixer with a paddle attachment, you beat it until long strands of gluten begin to from and the dough looks stretchy. Then you plop it into a greased loaf pan and let it rest for an hour before it gets baked for only 20 minutes! It’s so fast that it quickly became my go to breakfast bread when I couldn’t find any time throughout the day before to get the job done.

Use this bread like you would any ol’ English muffin, as part of a simple breakfast toasted and spread with butter, cut a hole in it for Cyclops toast or as the base for a small tower of eggs Benedict.

 










English Muffin Bread


Ingredients

  • 5 ½ c flour
  • 2 tbsp. yeast
  • 2 tsp. salt
  • ¼ tsp. baking powder
  • 1 tbsp. honey
  • 2 ½ c milk
  • 1/2 -3/4 c water

Directions

  1. Into the bowl of a stand mixer fitted with a paddle attachment add the dry ingredients.
  2. Turn the machine on its lowest setting and pour in the liquids.
  3. Set a time for 6 minutes and add more water if needed, you are looking for a gloopy smooth dough that pulls away from the sides of the bowl in thick strings.
  4. Grease two loaf pans and divide the dough between the two, I find it helps to use a spatula dipped in water to prevent things from sticking.
  5. Cover loosely with a tea towel and rest for 1 hour, check it after 45 minutes, if the bread is toughing the towel remove it, it becomes a sticky disaster if it touches the towel. The loaf is ready to bake when it doubles in size.
  6. Preheat the oven to 425F and bake for 20-25 minutes.
  7. For best results let it cool completely before slicing, toast and serve with butter.

Kyoto Coleslaw

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I’ve always had a thing for cabbage, even if I was unaware of my love for coleslaw, it started back when I lived in Singapore.

In middle school one of my really good friends, Margaret, lived down the street from me, we’d often hang out on Friday afternoons. Her parents worked for the American embassy in Singapore and entertained fancy guests often, which meant their fridge was filled with tasty leftovers. We’d raid the fridge, go up stairs and watch movies for the afternoon nibbling on various tasty treats, Margaret’s fridge was the first place I tried tiramisu and that memory sticks well with me, but the other great thing I found among the shelves was this salad.

Spicy green cabbage and crunchy ramen noodles start to become soggy as they soak up a delicious sesame oil based salad dressing all brightened by rice wine vinegar. This makes for a great side dish along side Japanese inspired food or better still on it’s own in a large bowl with some grilled chicken slices.

 







Kyoto Coleslaw


Ingredients

Salad

  • 4 tbsp. sesame seeds
  • ½ c sliced almonds
  • 2 pkg ramen noodles, crushed
  • 1 large head green cabbage, shredded
  • ½ c green onions, sliced

Dressing

  • 6 tbsp. rice wine vinegar
  • ¼ c sesame oil
  • ¼ c canola oil
  • 2 tbsp. sugar
  • ½ tsp. ground pepper
  • ½ tsp. salt

Directions

Salad

  1. In a small pan toast the sesame seeds and almonds until they gain a little color and are fragrant, put them into a bowl, add the crushed ramen noodles and set aside for later.
  2. Shred the cabbage thinly by hand, with a food processor or my preferred method with a mandolin, add this to a large mixing bowl with the sliced green onions.

Dressing

  1. Mix all of the dressing ingredients together, wait to dress the salad until right before you serve, it’s no fun having a soggy salad.
  2. Sprinkle the toasted crunchy bits over the shredded cabbage, pour on most of the dressing and toss together, hold back some dressing to ensure that the salad is not over dressed, every cabbage is a different size.

Pique

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When I returned to the Bounty for my second year aboard I met the ship in Puerto Rico. She had been docked there for the winter and like most boats who don’t plan on sailing during their off season a lot of her rigging was brought down and stored away. Come March it was time to put all that gear back up before we got underway for a trip across the pond to Europe for the summer. A lot of the crew arrived a month in advance of our departure to help get Bounty back together again, during this time we got one day off a week, me and my group of friends ended up renting a car to explore the island. We hiked through rainforests, swam under waterfalls, saw the giant radio telescope arecibo, got stuck on an island because we missed our ferry while throwing rocks at a coconut on the beach, followed a dog to a beautiful window cave behind a gas station and stopped at road side stalls for lunch breaks. There were two kinds of stalls the fried things: shrimp and pizza empanadas, cheese wrapped in a corn dough and fried dough dusted with cinnamon and sugar. Other stalls were more of the produce variety and at those we were after the fruit, pineapple, mangos, guava, huge avocados and wine bottles stuffed with chilies and a golden colored liquid.

It’s those bottles of golden liquid that stayed with me the longest, they were filled with a homemade hot sauce called pique. It took a little talking to the locals to figure out exactly what went into it, but the two main ones are vinegar and an assortment of chilies. After that it’s a matter of taste, I like a few sprigs of cilantro, pineapple juice and a splash of rum, everything is combined and let to sit for at least two weeks.

This isn’t your classic hot sauce, to me it’s in a slightly different category because it’s not viscous or red, it’s very bright, a little fruity and very refreshing on the pallet. I like to shake it onto my rice, spice up some black beans or use it in sauces like a cilantro crème with pork empanadas.

 






Pique


Ingredients

  • 4 jalapenos
  • 6 serrano
  • 4 fresno chilies
  • ¼ c packed cilantro
  • 4 -6 garlic cloves, crushed
  • 1 tsp. peppercorns
  • ¼ c pineapple juice
  • ¼ c dark rum
  • 6 c distilled vinegar
  • 1 tsp. salt

Directions

  1. Place all of the ingredients in a large jar, mine fit perfectly into a half gallon. Let sit in a cool dark place for at least 2 weeks before straining and serving.
  2. You can let the chilies and things sit in the jar longer it won’t hurt anything I just like to strain mine into an old hot sauce bottle that has a little flow stopper thingie.

Pork and Mango Empanadas

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Every country has some type of filled food, dumpling, tamale, calzone, pasty or hand pie. No matter what you call them, what they are filled with or how they are shaped this is one of my favorite ways to explore food around the world. I like empanadas, the Latin version of a hand pie, they can be baked or fried, filled with meat, veggies, beans or tiny little shrimps like the ones I had from a road side stall in Puerto Rico. When making empanadas for a crowd I never consider frying them, hot oil schlopping around in a pan while the boat is rolling back and forth is a disaster waiting to happen, so my empanadas are always baked. The crust could go two ways, light and crisp with multiple layers from puff pastry or what I prefer is an altered pie dough, the end result is flakey but sturdy so it can be picked up and eaten by hand.

These empanadas are filled with a chili infused barbequed pulled pork, roasted poblano strips and a thick slice of mango. The warmth the pork provides plays well with the creamy sweetness of the mango while the poblano is a supporting role with it’s subtle smoky heat. Encasing the filling is a pie dough fortified with eggs, they help to add a bit more structure so the crust won’t fall apart, it also allows more flexibility when folding the dough over to seal in the flavors. Finally, all the half moon shaped pies get brushed with a beaten egg, this gives them an attractive golden color and crisps up the outer layer.

 














Pork and Mango Empanadas


Ingredients

Filling

  • 6 lb pork shoulder, cut into large chunks
  • 1 c BBQ sauce
  • 1 can ginger ale
  • 2 tbsp. chili powder
  • 6 garlic cloves, crushed
  • 4 tsp. salt

Dough

  • 15 c flour
  • 2 tbsp. salt
  • 2 tbsp. sugar
  • 6 c butter
  • 6 eggs
  • 3 -4 c water

Assembly

  • 2 -3 eggs
  • 3 lb jarred mangos, cut into strips
  • 10 roasted poblanos, cut into strips

Cilantro crème

  • 3 c sour cream
  • 2 c cilantro, finely chopped
  • 4 green onions, finely sliced
  • ½ c pique (Puerto Rican hot sauce)
  • zest of 2 limes
  • 1 tbsp. salt

Directions

Filling

  1. Preheat the oven to 325F.
  2. In a large baking dish mix together all the ingredients for the filling, cover with aluminum foil.
  3. Bake at 325F for 3 to 4 hours or until the meat is tender and easily twists when a fork is inserted in the middle.
  4. Remove the chunks of meat from the sauce and let them cool.
  5. Pour the sauce into a pot, bring to a boil over high heat and reduce by half stirring occasionally.
  6. When you can handle the meat shred it into small pieces and combine with the reduced sauce, taste and adjust for seasoning.

Dough

  1. Mix the dry ingredients together, cut the butter in using a pasty knife or do small batches in a food processor.
  2. When all of the butter has been cut into small pea sized pieces with the flour add the two eggs and half the the water. Mix together, slowly add more water as needed until the dough just comes together.
  3. Divide the dough into quarters, press into discs and wrap in cling film and refrigerate for at least an hour.

Assembly

  1. Preheat the oven to 425F.
  2. Beat the eggs together in a small bowl and set aside.
  3. Roll out the chilled dough, use plenty of flour to prevent it from sticking to the counter and rotate it often so you end up with an even thickness.
  4. Use a bowl and cut out circles from your sheet of dough, brush the edges with the egg wash.
  5. On the bottom half of each circle of dough lay a ¼ of a roasted poblano, a slice of jarred mango and some of the pulled pork filling. Fold over the top lining up the edges and press them together with your fingertips or crimp with the tines of a fork.
  6. Transfer the empanadas onto a sheet tray lined with parchment paper for easy clean up and chill for 15 minutes.
  7. After they have chilled brush with more egg wash.
  8. Bake at 425F for 30 minutes or until golden brown all over, rotate trays half way through baking.

Cilantro crème

  1. Mix together everything for the crème in a medium bowl and serve with the warm empanadas.

Savory French Toast with Crab Hollandaise

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I first made this recipe on a Seafood and Wine Tour on Zodiac a few years ago, it was an idea I had been playing with for some time and this was the perfect opportunity to try it out. I don’t often repeat myself while cooking meals aboard so writing this recipe down has been a long time coming.

Savory French toast is a food not many people can wrap their minds around, just like savory oatmeal, but it has just as many topping possibilities as classic French toast. Thick slices of bread are dipped in eggs and milk seasoned with garlic powder, mustard and any other seasonings you want, this is the first layer to make it a savory dish. The syrup and fruit topping are replaced with anything from tomato slices and cheese, curried vegetables and chutney or best of all hollandaise sauce with anything. After the hollandaise sauce is made fold in something special like asparagus and peas or in this case fresh crab meat and herbs.

 






Savory French Toast with Crab Hollandaise


Ingredients

French Toast

  • 6 eggs
  • ¾ c milk
  • 1 ½ tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 loaf of Italian bread cut into thick slices
  • butter for cooking

Hollandaise

  • 3 egg yolks
  • 1 whole egg
  • juice of 1 ½ lemons
  • ½ c butter, melted
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne
  • ½lb crab meat
  • 3 green onions, sliced
  • ¼ c dill, chopped
  • ¼ c parsley, chopped

Directions

French Toast

  1. In a shallow dish whisk together the ingredients for the French toast minus the bread and butter.
  2. Heat a skillet on medium heat.
  3. Dip the slices of bread into the egg mixture letting them soak for at least 30 seconds per side.
  4. Add butter to the skillet and then a few slices of soaked bread, cook for about 3 minutes per side or until golden brown.
  5. Keep warm in a 200F oven while you make the Hollandaise sauce.

Hollandaise

  1. Fill a pot with a few inches of water and find a metal bowl to place over it that does not touch the water.
  2. Into the bowl add the egg yolks, whole egg and lemon juice, whisk them together and slowly drizzle in the melted butter whisking continuously.
  3. Keep the sauce moving while it cooks, switch to a rubber spatula if necessary so you don’t miss any spots. Cook the mixture until it thickens.
  4. Turn off the heat and add the remaining ingredients, fold everything together, taste and adjust for seasoning.
  5. Serve the French toast with a generous amount of sauce poured over top, garnish with an additional pinch of cayenne.

Caramelized Shallot Orzo Salad

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If you dream of caramelized onions but need more substance than this is the pasta salad for you, but I refuse to call it pasta salad. In truth I hate pasta salad, well not every pasta salad, but most of them, they are greasy, gloppy and worst of all their main ingredient is cold pasta, that’s the part I hate. Cold pasta sticks to your teeth in a weird way and isn’t a pleasant texture, but depending on the pasta you use you can combat that problem. Orzo is the answer, the tiny little oval shaped pasta that people mistake for large rice.

Along with a bunch of caramelized shallots, onion’s fancy cousin, you have lots of lemon, bright green onions, spinach and crunches of toasted almond. This salad is great served at any temperature but I like it best slightly warm to room temperature, it also pairs well with seafood like my grilled halibut with citrus butter.

 





Caramelized Shallot Orzo Salad


Ingredients

  • 8 shallots or 1 large red onions
  • 8 garlic cloves, chopped
  • 10 green onions, sliced
  • ½ c whole almonds, toasted and chopped
  • 4 c packed spinach (½lb), roughly chopped
  • 1/2 c packed parsley, chopped
  • 2 tsp. salt
  • zest and juice of 1 lemons
  • 1/3 c olive oil
  • 2 ½ c uncooked orzo

Directions

  1. Put a pot of water on to boil while you prep the salad ingredients.
  2. Slice the shallots into half moons and caramelize on medium low heat with a little oil and pinch of salt. When they start to gain color and stick to the bottom of the pan add the garlic and sauté for another two minutes. Add the cooked shallots to a large mixing bowl.
  3. To the mixing bowl add sliced green onions, toasted and chopped almonds, spinach, parsley, salt, lemon zest and juice and the olive oil.
  4. When the salad ingredients are ready cook the orzo, once done drain and add to the salad ingredients, the heat from the hot orzo will wilt the spinach.
  5. Mix together, taste and adjust for seasoning, serve at any temperature, I like it at room temperature.

Grilled Halibut with Lemon Butter

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A lot of my recipes start with a little inspiration from several recipes, I mash them together and out comes something of my own creation. This recipe was born two years ago on Zodiac’s Seafood and Wine Tour, the only reason it’s taken me so long to test the recipe and write it down is because I don’t’ like to repeat myself. Plus, there are so many new things to try out there that I more often want to try something new than make something I’ve had before.

Sure you could pan fry the fish but it’s not the same, I encourage you to light up your grill and make this fish dish.

 






Grilled Halibut with Lemon Butter


Ingredients

  • 6 lb halibut fillets
  • ¼ c butter, melted
  • ¼ c honey
  • ¼ c soy sauce
  • zest and juice of 2 lemons
  • 1 tbsp. salt

Directions

  1. Place the halibut fillets in a casserole dish.
  2. Melt the butter and stir in the honey, soy sauce, lemon zest and lemon juice, pour over the halibut fillets and marinate for 2 hours turning occasionally.
  3. Grill the halibut over medium coals, about 4 minutes per side or until an internal temperature reads 145F.

Pork and Shrimp Gyoza Burger

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My favorite part of making dumplings is not in the stuffing and sealing process, but in the making of the filling and well, the eating. This is where you get to be creative and put all the flavors your heart desires into the filling and my heart desires a lot of flavor. Tiny little pan fried parcels should tingle your taste buds, make you smack your lips and keep stuffing them in your face or that’s at least how my pork and shrimp gyoza make me feel. I don’t want to put my chopsticks down until the whole platter has been cleared, but filling all those gyoza wrappers take time so it’s time for a shortcut.

These gyoza burgers have enough flavor that the toppings for the burger are minimal, a few pieces of tender butter lettuce and a mayo flavored with sweet and sour chili sauce is all they need. Yeah maybe a thin slice of tomato or some cucumber could be a nice addition, but then those elements will take away from all the work you put into flavoring the patties. Ground pork and chopped shrimp are mixed together with fresh ginger, garlic, green onions, a touch of sesame oil along with a few other simple ingredients to make a juicy and soft burger patty. I chose to grill my patties because I believe most burgers should be grilled, but these would work equally well fried in a pan with a little oil.

 










Pork and Shrimp Gyoza Burger


Ingredients

Burger patty

  • 3 lb ground pork
  • 2 lb shrimp
  • 10 garlic cloves
  • 2 inches’ ginger
  • 5 green onions, sliced
  • ¾ c panko
  • 2 tbsp. soy sauce
  • 4 tsp. sesame oil
  • 1 ½ tsp. salt
  • ½ tsp. white pepper
  • 2 egg whites

Sweet and sour mayo

  • 1 tbsp. ginger, julienned
  • ½ c sweet chili sauce
  • ¼ c rice wine vinegar
  • 2 tbsp. cornstarch dissolved in 2 tbsp. water
  • 1 tbsp. sugar
  • 2 -3 tsp. sriracha paste
  • ¾ c mayo

To serve

  • Brioche hamburger buns
  • Butter lettuce

Directions

Burger patty

  1. Add the garlic and ginger to a food processor and blitz until you have small pieces, scrap out into a large mixing bowl.
  2. Add about 1 ½ pounds of shrimp to the bowl of the food processor and pulse a few times until you have little pieces but not a paste, scrape out into the mixing bowl.
  3. Chop the remaining ½ pound of shrimp into small pieces, I cut each shrimp into 4 or 5 pieces, add these to the mixing bowl.
  4. Add the remaining ingredients into the mixing bowl and mix together with your hands until you have a well homogenized mixture. This is where I always cook a small amount of the mixture to test the seasonings and adjust as needed.
  5. Shape the meat mixture into patties. If you have a scale weigh out the meat between 4 and 6 oz or just shape it by hand trying to make the patties even. I use a lid covered in cling film to help shape my patties and make them uniform, before I remove them from the mold I press my thumb into the center and make a small divot, this helps prevent the burgers from puffing up and turning into a hokey puck.
  6. Chill the burgers on a tray lined with cling film while you make the sweet and sour mayo and you preheat your grill.

Sweet and sour mayo

  1. In a small pan sauté the ginger until fragrant, about 1 minutes, add in the remaining ingredients except the mayo and cook for a few minutes, stirring occasionally until the mixture thickens.
  2. Transfer the thick chili sauce to a bowl and allow to cool before adding the mayo and stirring to combine.

To serve

  1. Grill or pan fry the burgers until they are cooked or an internal temperature reaches 160F.
  2. Assemble the burger on a brioche bun with butter lettuce and plenty of sauce.