• Put a skillet on a pan over medium-low
• Melt 6 TBL butter
• Add 3/4 C onion – chopped
• 3/4 C celery finely – chopped
• 1/2 tsp salt
  • Sweat vegetables for about 5 minutes
• Add 1 TBL garlic (4 cloves) and let cook another 3 minutes
• Add 1 can artichoke hearts – drained and chopped
• Add 1 C panko bread crumbs
• 2 tsp lemon zest
• 1/2 tsp black pepper – freshly ground
• 1 tsp dried oregano
• Pinch of salt
  • Stir until bread crumbs absorb moisture
  • Spread salt on a sheet pan to stabilize oysters
  • Put 2 dozen oysters on the salt so that nothing spills
  • Put some of your mixture on top of the oysters
  • Bake for 425º for 10 minutes

RESTAURANT RECIPE

1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

   CLICK HERE FOR TIPS ON BUYING FRESH FISH

2. Salt the herring – or start with salted herring
3. Add red onion and carrots
4. Bring to boil:
   • 1/2 C Boiling water
   • 1 C White vinegar
   • 2 TBL Sugar
   • 1 Star anise
   • 8 Clove
   • 1 Clove garlic
   • 8 Black peppercorns
   • 3 bay leaves
   • 1 TBL Mustard seeds
   • 12 White peppercorns
5. Let meld 5 days – Keeps in fridge for 2-3 months

NewScanCook.com

OLD RECIPE

1. Salted herring pieces
2. Onion slivers
3. Apple slices
4. Pack into a jar
5. Hot brine
   1. Apple cider vinegar
   2. Honey
   3. Whole coriander seeds
   4. Horseradish
6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

1. Mix the following
   • 1/2  C sour cream
   • 1/4 C chopped dill
   • 3 Stalks of young fennel
   • 1 lemon – juice and zest
2. Chop herring into 1 inch pieces
3. Toss gently with sour cream mixture
4. Let meld 1-2 hours in the refrigerator

Here are some things that you want to know before buying shrimp.

Quick Guide to Cooking Shrimp

• Leave Shell On.
• BROIL:  Move rack to the second from the top.  Toss in EVOO and Old Bay Seasoning, Broil with shell on for two minutes first side, and one minute second side.  Put in freezer for five minutes
• SKILLET:  Preheat skillet to medium high, then cook exactly like broil
• BOIL: 

Shrimp off South Eastern US Coast

• Brown – June to August – Texas
• Pink – Florida
• White – August to December (more abundant)

In Europe large shrimp are called Prawns.  In the US a prawn is a fresh water shrimp.

Shrimp Size Guide

• Extra Colossal: 5 to 8 per pound (Remove vein)
• Colossal: 8 to 14 per pound (Remove vein)
• Extra Jumbo: 14 to 18 per pound – Grill (Remove vein)
• Jumbo: 18 to 24 per pound – Grill (Remove vein)
• Extra Large: 24 to 30 per pound – Cocktails (Remove vein)
• Large: 30 to 36 per pound – Cocktails (Remove vein)
  (devein this, and anything larger than this – scissors are good for this)
• Medium Large: 36 to 42 per pound – Spring rolls
• Medium: 42 to 50 per pound
• Small: 50 to 60 per pound – Bisque
• Extra Small: 60 to 80 per pound – Bisque

Another way to size shrimp is Tails per Pound

• 60-70 – EXTRA SMALL SHRIMP
• 26-30
• 21-25
• 16-20
• U-12 – VERY LARGE SHRIMP

I personally don’t like this scale, because what happens if you have 50 or 18 tails per pound?  You will see this in some places though.

• If fresh is not available to you, buy “Shell-on Frozen Shrimp” 
• Thaw frozen shrimp in 1 C hot water, 1/4 C sugar, 1/4 C salt.  Put shrimp in, stir once, then dump in 2 C ice cubes.  Rinse and drain on a towel.
• Most “fresh” shrimp in the grocery stores is thawed-out frozen shrimp.
• Thawed shrimp has a shelf-life of only a couple of days versus frozen shrimp which retains their quality for several weeks.
• Avoid frozen shrimp that has already been peeled and deveined which can cause a loss of flavor and texture.  Also, do not buy precooked shrimp.
• Cook shrimp in the shell for more flavor
• Defrost shrimp in a brine (1/4 C each salt + sugar) with ice cubes in the water. 20-30 minutes.  Shrimp cooks very quickly so defrosting in the sink or microwave is a big no-no.
• Broiling shrimp (or putting in an oven at 450º) develops the flavor better than boiling water.  A grill or hot plate also does well.  Dry the shell-in shrimp, toss in a bit of EVOO and paprika before broiling.  Cook two minutes, flip and cook 1 more minute.  Toss in a metal bowl that has been in the freezer.

Things to Look for When Buying

• No black spots
• No fishy smell
• No ammonia or chlorine smell
• Firm bodies
• Not soft or sticky
• No detached body from shell

Supposedly shrimp with the heads and tail still on is the best way to eat
shrimp.

It needs to be cooked at a very high heat and then tossed in something
spicy afterward just before serving.

Sole or Talapia

1. Freeze 30 minutes and cut lengthwise into thin filets
2. Soak fish in buttermilk for 30 minutes
3. Saute onion in butter
4. Remove onion
5. Sprinkle with Thunder Powder
6. Sear fish in the butter
7. Serve topped with lemon

Get a very fresh fish such as Jack.  Bright red gills, clear eyes, no fishy smell.

1. Make slurry with lemon zest, ricotta, yuzo, A-1 sauce, chive and parsley.
2. Prepare garnish:  flower, mint, pineapple, papaya, watermelon radish
3. Spread slurry on a plate
4. Place garnish to the side
5. Slice VERY thin slices of raw fish and shingle on top of the slurry
6. Sprinkle with a bit of cayenne

Grandpa’s Spinach Salmon Cakes

Grandpa’s Special Crab Cakes

• 2 eggs
• 1 tsp grain mustard
• 1 TBL mayonnaise or Miracle Whip
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp salt
• 1 tsp Worchestershire
• 1 tsp fresh parsley – chopped
• scant black pepper
  • Mix above together well
• Add and gently mix
  • 3/4 C Panko bread crumbs
  • 1/2 C long leg crab
  • 1/2 C lump crab
  • 1/2 C jumbo crab
• Form into patties and refrigerate for one hour (This will help them hold together)
• Cook using real butter on a cast iron skillet

1. Fresh salmon
2. In the fat part of the filet, cut cross hatches across skin – about 3/4 inch slices – halfway through
3. Oil and Salt both sides lightly
4. Cook in 400º hot canola oil (skin side down) just till it cooks about halfway (2 minutes per side)

NOTE:  When you put it in, LEAVE IT ALONE for the first 2 minutes.

• Sushi Grade Ahi Tuna cut into 1/2 inch small cubes
• Ask for sushi grade – Whole Foods or AJ’s
• Green onions
• Cilantro
• Jalapeño – deseeded
• 1/2 Avocado
• Pour in sauce (bottom)
• Toss gently
• Plate with Won Tons and Shrimps

• Fry Won Tons – 145º – Fry up to a golden brown

Shrimp Side Dish

• 6 C boiling water plus
• 1 T lemon
• 1 T lemon
• 1 T Old Bay seasoning

Put shrimp in the boiling water mixture for two minutes
Put into ice bath after it loses ALL transluscency

Agave Ponzu Sauce

• Lemon juice
• Soy sauce
• Agave syrup
• Honey
• Tobers Angry Sauce or Siracha

Mix sauce together

INGREDIENT

• A nice fresh piece of cod or halibut
  – Alternately, you can use sole, tuna, talapia
• 1/3 C cream
• Chopped chives
• 1 TBL red wine vinegar
• 1/4 C mayonnaise
• Salt and pepper

STEP BY STEP

1. Heat sauce in a big skillet (water, broth, etc)
2. Add 2 TBL capers
3. Sprinkle of red pepper flakes or powder
4. Nestle halibut into the liquid
5. Based as it cooks
6. Cover and simmer 4-5 minutes each side – barely a simmer though
7. Plate and top with parsley and lemon zest
8. Drizzle with EVOO

Alternate:  At Step 7, top with the following topping – THEN top with parsley and lemon zest, but no EVOO.

• 1/3 C cream (whisk about 5 minutes)
• 5 minced chives
• 1/4 C mayonnaise
• salt and pepper
• 1 TBL red wine vinegar

How to Buy Scallops

1. Preheat oven to 350º
2. Remove the abductor muscle before cooking
3. Sprinkle both sides with salt and pepper
4. Preheat very hot cast iron skillet
5. EVOO, wipe oil, sear scallops – 1 minute first side
6. Put 1 TBL butter into the pan, and let it melt
7. Flip and cook the other side for 1 minute
8. Plate with garlic pesto schmear or in melted butter with lemon zest over top
9. A tiny spritz of rum is also good

Your goal is to only sear these scallops, not cook them.  If you cook them, they will become rubbery and lose that silky texture.