Meat to Eat SEAFOOD – Page 3

Gravlox (“Grav Lox” = buried salmon)

From Cindy’s Recipe Card

Title of Recipe: Gravlox (“Grav Lox” = buried salmon)

Ingredients:
Salmon
2 tbl salt
3 tbl sugar
1 tbl white pepper
2 tbl honey
1 tbl whole-grain mustard
1 tbl reg. Mustard
1 tbp red wine vinegar

Instructions:
Sprinkle salt, sugar & white pepper mixture in bottom of pan, put salmon in pan, top w/ lots of mixture (be very liberal). Cover with dill sprigs. Baste/drizzle w/ cognac. Put weight on top. Let set 2 hours, then put in refrigerator. Flip & repeat daily for 5 days. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).

Sauce; 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify. Refrigerate, add 1 tbl chopped dill.

Special Steps:
Top w/lemon dill, radish sauce and serve with pumpernickel and chardonnay /or schnapps.

Basic Gravlox

Ingredients

Salmon – fresh – skin on
2 TBL salt
3 TBL sugar
1 TBL white pepper
1 TBL black peppercorns
1 TBL corriander seed
2 TBL honey
1 TBL chopped fresh dill
2 TBL ground mustard

Note: You can tell if it is fresh because the pin bones WILL NOT pull out easily. There will be just a bit of tug. If they slide right out, the salmon is not quite fresh.

Step by Step

Mix all dry ingredients
Put salmon in pan, skin side down
Top w/ lots of mixture (be very liberal)
Flip skin side up, and top with more mixture
Flip again, skin side down and top with more mixture – reserve about 2 TBL of the mixture
Layer thickly with slices of lemon and orange
Add last 2 TBL of dry ingredients over top of lemon and orange
Cover and refrigerate for 24-36 hours
Unbury salmon and place on sheet of plastic wrap
Wrap tightly with plastic wrap
Refrigerate about 3 more days
Unwrap and rinse under running water
Pat dry and wipe liberally with olive oil
Wrap in plastic and refrigerate for another 2-3 days
Unwrap and cut at extreme angle as thin as possible (cut off brown edges)
Serve with sauce and crackers, or see other preparations below

Sauce

2 TBL each – honey, sour cream, minced onion
1 TBL each – whole grain mustard, regular mustard, red wine vinegar, capers
Slowly pour in 1/4 C olive oil, while whisking, will emulsify.
Add 1 TBL each – chopped dill, cives
Refrigerate
Serve with sauce and pumpernickel

Norwegian Gravlox

Ingredients

Raw salmon
Olive oil
Rock salt – fleurdesel
Lemon
pepper

Step by Step / Serving

Slice paper thin, lay out.
Eat with salt, pepper, oil, lemon , chervil

American Gravlox

Ingredients

1 tablespoon cumin seeds
2 tablespoons whole white peppercorns
1/2 cup kosher salt
1/2 cup granulated sugar
1/4 cup brown sugar
2 cups chopped dill
2 cups chopped parsley
1 teaspoon crushed red pepper
1 tablespoon finely grated lemon zest
3 tablespoons gin, Hendrick’s preferred
One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
Bagels and cream cheese, blini or scrambled eggs, for serving

Step by Step

In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.
Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.
Mix well.
Place the salmon in a glass or ceramic dish, skin-side down.
Spread the herb paste evenly over the fillet.
Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.
The sides of the fillet will have the strongest flavor and driest texture.

Serving

Sliced gravlox
Sliced avocado
Toasted Noble Bread
Scallion cream cheese spread
Grainy mustard honey sauce
Boiled egg slices
Dill sprigs

Mexican Gravlox

Ingredients

Fresh Salmon
1 TBL tequila over top
Mix handful of chopped cilantro
2 TBL dark brown sugar
2 TBL salt
1 TBL black pepper
1tsp chipotle or cayenne powder
1tsp cumin
Grated lime zest

Step by Step

Cover, flip and cover
Cover in plastic and cover with heavy weight
Ready in 3-6 days
Serve on crackers or toast
Top with Crema

Puff Pastry Gravlox

Egg wash (yolk, water, salt) a sheet of room temperature puff pastry
Cut into circles and place on baking tray
Put a 1/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height
Bake 325º for about 15 minutes
Poke a hole in the center for filling
Pipe mixture of sour cream, dill, salt and pepper onto baked circles
Top with thinly sliced gravlox or roll into a rose
Bake 400º for no more than 2 minutes
Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar
Top with the merest bit of dill
Serve on a piece of slate (just to be pretty)

Basic Gumbo

Gumbo is kind of like saying Casserole. It varies drastically. Use this as a base, then expand to your preferences.

Ingredients
1 large onion (chopped)
4 stalks celery (chopped)
1 large bell pepper (chopped)
2 bay leaves
2 TBL cayenne pepper
2 TBL garlic
1 TBL thyme or oregano
1 TBL Worcestershire
1 tsp each salt and black pepper
——-
2 TBL Emeril’s Essence
1 LB some kind of meat

Instructions
1. After finishing cooking for Basic Roux (see recipe)
2. Add all ingredients up to first line and cook 10 minutes
3. Add 2 CU seafood or chicken stock slowly while stirring
– If roux is hot add cold stock, if roux is cold then heat stock first then add roux
4. Simmer 1 hour while proceeding to Step 5
5. Cook meat pieces (unless fish) in whatever manner you desire, and set aside
6. After simmer of 1 hour, add cooked meat or raw fish (Halibut, Cod, Shrimp or Oyster)
7. Add 2 TBL Emeril’s Essence (see recipe)
8. Ladle into bowls and top with parsley or chives

Gumbo should be the consistency of a hearty chicken soup and should always be served with a couple tablespoons of cooked rice.

Salmon Pate – Internal Recipe from Juneau Raku Smokeries

Ingredients

1 pound smoked sockeye salmon
16 oz cream cheese
1 CU mayonnaise
½ TBL Dijon mustard
½ TBL Lemon Juice
1 tsp dill pinch black pepper

Instructions

1. Remove shin and finely shred smoked salmon
2. Add softened cream cheese in small chunks
3. Blend all ingredients without totally liquefying
4. Enjoy on crackers, bagels or bread

Served on Auk Nu tour boats in Juneau, Alaska

Phở bò – Ken Brown’s Beef Noodle Soup

Main Ingredients:

16 oz bánh phở fresh rice stick noodles, quickly blanched (10 sec), drained
1 large brown onion, very thinly sliced
½ lb raw lean beef or water buffalo eye of round, sirloin, tenderloin, or other fat-marbled meats, sliced paper-thin, or, in a pinch, even shaved rare roast beef from the deli
½ lb other cooked meats – leftover pot roast, VN meatballs, tripe, boiled beef tendon, etc.

Instructions Preparation:

Slice the raw meat very thinly, “deli”-style. Beaucoup meat is needed. Partial freezing makes the task easier, as does a mandolin slicer. Set aside to come to room temperature.
Briefly toast the dry spices in a large (about 4-qt) saucepan to bring up their aroma. Then combine the first twelve (12) broth ingredients, and bring to a boil. A tied cheesecloth or coffee filter bundle is recommended to contain the spices. Lower the heat (to reduce turbidity – we want a clear, delicate broth) and simmer the stock for ½ hour, or long enough to infuse the spices’ fragrance into the broth. (I’ve even microwaved it for Very Phast Phở!)
Add the fish sauce last. The nước mắm provides saltiness as well as subtle, Southeast Asian background flavor. Check for seasoning. The broth should seem strong and slightly salty, since the noodles & herbs aren’t seasoned, but dilute with water if desired.
On a platter, arrange the bean sprouts, chiles, limes, & herbs, family-style, and set out the three bottles of sauce.
Divide the pasta among the four (4) 1½-quart-sized soup bowls. Layer in the sliced onion & meats, and ladle in the boiling broth to cover, plus 1 to 2 inches or so. Garnish with the green onion. Then, at the table, let each diner toss in some bean sprouts & torn-up herbs, add condiments as desired, stir it all up, and imagine dining in an exotic café in Hồ Chí Minh City!
By the way, don’t forget the beer, French wine or champagne, and Vietnamese Iced Coffee!
P.S. Once you fall in love with the beef/buffalo (bò) version, experiment with pork broth and Chinese roast pork, red BBQ pork, sausages, chitterlings, etc. or chicken broth and fowl meats, such as chicken, turkey, duck, etc. or seafood broth and shrimp, squid, cuttlefish, octopus, scallops, mussels, clams, crab, lobster, fishballs, etc. Just don’t forget nước mắm! It’ll be great!

Phở Bò Broth:

2½ qts beef stock, canned low-sodium beef broth or consommé, or Phở-in-a- can
4 tbsp sugar or brown sugar
1 pc ginger, 4”, unpeeled, microwaved on high for 4 min, then well crushed
2 medium white onions, microwaved on high for 4 min, then quartered
4 garlic cloves, microwaved on high for 2 min, then crushed
1 small cinnamon stick, broken
4 star anise, broken
8 whole cloves, crushed
1 tbsp whole black and/or white peppercorns, crushed
1 tbsp coriander seeds, crushed (optional)
1 bay leaf (optional)
2 pods cardamom, crushed, or 1/8 tsp seeds (optional)
¼ cup nước mắm or more, but be careful – depending on the brand, it can be salty!

Garnishes & Condiments:

4 finely sliced green onions
½ lb bean sprouts (Essential!)
+ sweet or Thai basil (Essential!) Sold by the bunch
+ fresh coriander/cilantro sprigs (Essential!) Sold by the bunch
+ other VN herbs, such as spearmint, sawtooth (culantro), purple perilla (shiso), etc.
2 Thai bird, serrano, or Jalapeño chiles – red or green, thinly sliced
2 limes, large, quartered into wedges
+ Chinese Hoisin sauce (bottled)
+ Sriracha or other hot red chili sauce (bottled)
+ nước mắm, to taste (bottled) (Yep, it’s Essential!)

Notes From an eMail recipe exhange from Ken Brown.

“I’m the Will Rogers of VN (or SE Asian or Korean) restaurants. I’m so glad to to get it, that I’ve never met a dish I didn’t like. I recall when Phoenix was a culinary desert in the 70’s. I have tested it and tweaked it many times, I’ve simplified the traditional dish over the years, so it’s a good starting point for those who want to jump into the Pho and experiment!

Notes This ethnic dish will certainly become both a family favorite and a great way to “wow” guests! The many Phở variations ensure recipe longevity though your improvisation!

Phở (~pronounced “fah” or “fəh”) is the quintessential breakfast meal in Vietnam, but it’s great any time! It’s nearly addictive! While it starts out as a basic bowl of pasta, around Sài Gòn, elegantly brightened by fresh herbs, the fragrant, spicy broth has emerged as the real star!

Get fresh Phở noodles from the many local Vietnamese (VN) or Asian markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry bánh phở is okay, too. Any other thin oriental noodles, or even linguine, can substitute in a pinch.

The fish sauce is essential! Use VN nước mắm, but others, such as Thai nam pla, will work well. If it sounds unappetizing, think again. Its sublime, je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and most bottled brown meat sauces, such as A-1, Heinz, & HP. Start with some in the broth, allowing diners to kick it up at the table. It traditionally replaces soy sauce.

To present Phở as a main course, place the pasta in extra-large, individual serving bowls, add the meats & onion, and ladle in the hot spicy broth, which quickly cooks the raw beef & onion.

Then, at the diners’ discretion, a generous portion of garnishes can be added. Dumping in the sprouts and tearing up the herbs is half the fun! Enjoy with a large soup spoon in one hand and chopsticks in the other to slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the diner directly to each bowl or, better yet, put in individual small bowls for dipping solid morsels fished out of the broth with chopsticks or a fork.

Phở bò – Traditional

Beef Broth:
3 lbs beef bones (ask your butcher to cut them into managable pieces)
1.5 lbs beef short ribs or beef brisket
16 c water (4 quarts)
1 large yellow onion, peeled and quartered
2 large pieces ginger, split horizontally, not peeled
10-12 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired

Directions:

Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat frequently, but be careful to not stir too much as you don’t want to cloud the broth.
Remove brisket/short ribs, shred meat and set aside for service. Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.
Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.
Place all accompaniments out on a platter, serve alongside Phở.

Parmesan-Crusted Mahi Mahi with Asparagus Sauce

IMPORTED – NOT YET DEBUGGED

Tomato Asparagus Sauce

1/4 cup minced shallots /r~.,J L7 Y 10″‘ —–
2 teaspoons olive oil ——— r
2 medium tomatoes, diced &. ho ,J ~ r
4 stalks asparagus, blanched and diced – S ~ a r
2 teaspoons white balsamic v ar <' .-- .,., 1-.. ~ <:. , J v' ~ v1 c.e.... 112 teaspoon sea salt ....",~ v""'5. /1 re p 1'*" C.'-'------- -- ~ 1/4 t~1lß:JlJJ.al:l blaclr ~no~n~ne.." -- ,- ---------------- 2 whole eggs ••! ~--- Pinch sea salt ! Pinch black pepper !•!• 1 pound mahi mahi, cut•into 4 equalfinets 112 cup grated Parmesan cheese 2 cups cooked black eyedpeas 2 teaspoon.' olive oil 112 cup thinly sliced onion 4 cups chopped mustard greens ~ " -t- .-fz:>

wq+

Salmon Teriyaki Salad

IMPORTED – NOT YET DEBUGGED

1 pound Atlantic salmon fillet
Marinade:
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh garlic
1 tablespoon fresh ginger, minced
1 1/2 cups thawed apple juice concentrate
1 12 cup finely chopped green onions
1 medium green apple, julienne
1/2 carrot, julienne
1/2 red onion, thinly sliced
1/2 chopped red bell pepper
1/2 cup diced pineapple ;~ .tVA:P4(;;AjfiA:6E’
1 cup shredded bok choy ~o
2 cups cooked udon noodles

1. Divide salmon into four 4-ounce portions.
2. Combine all ingredients for marinade except green onions in blender container and process.
Stir in the onions. (Makes approximately 2 cups marinade.)
3. Combine salmon with 1/2 ofmarin~e in a shallowbowLMarinate 1 to 2 hours in refrigerator, depending on flavor desired. Turn s~lmon6ccasi6nally to distribute marinade evenly.
4. Preheat grill or broiler. Discard marinade and cook salmon for 3 to 5 minutes on each side or until fish flakes easily.
5. Combine all vegetables for salad and mix well. Place 1/2 cup udon noodles on plate. Top with
1 cup vegetables and 1 salmon fillet. Drizzle 2 tablespoons reserve marinade over all.

Makes 4 servings, each containing approximately:
385 calories
46 gm. carbohydrate
12gm.fat
54 mg. cholesterol
25 gm. protein
760 mg. sodium
5 gm. fiber
4100
will have up to
to 11 grams fat. The
serving. High-/at
of
The nutritional information on salmon varies greatly. Wild
13 grams fat per 4 ounce serving. Atlantic farm raised salmon
analysis in this recipe includesJilantic salmon with 10
c+
fish is a •reat source of hearthi~tflzy•omega-3 fatty acids.
“””
highifat fish per week.” ”
“c/”

Tartar Sauce – COLLECTION

Ingredients

Tartar sauce can be made in minutes, although it should be stored in the refrigerator for at least an hour before serving.

This popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated.

Tartar sauce can be bought in jars from the supermarket, however making your own sauce from scratch usually tastes better and in this case, is no hassle at all.

You can start off by making a simple tartar sauce, adding ingredients to your favorite brand of mayonnaise. For those with a little more experience in the kitchen, you could even make your own homemade mayonnaise, which you could subsequently transform into a delicious tartar sauce.

Tartar Sauce with relish

Ingredients

* 1 cup of mayonnaise
* 2 tbsp of lemon juice
* 1 tbsp of sweet pickle or dill relish
* 1 tbsp of minced onion
* salt and pepper to season

Method

1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavors well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place in the refrigerator for a minimum of 1 hour before serving.
5. Serve with deep-fried fish, seafood or fish cakes.

Special Steps Ingredients

* 8 fl oz (225 ml) of mayonnaise
* 1 tbsp of chopped gherkins
* 1 tbsp of chopped capers
* 1 tbsp of lemon juice
* 1 tbsp of freshly chopped chives
* 1 tbsp of freshly chopped parsley
* salt and pepper

Method

1. Make sure that all the ingredients that need chopping are finely chopped

Caper Tartar Sauce

1 CU mayonnaise
2 TBL lemon juice
1 TBL diced pickle
1 TBL minced onion
1 TBL chives
1 TBL parsley
1 TBL capers or diced sardines
1 tsp dijon mustard or Japanese mustard salt and pepper to taste

Ingredients

* ½ cup of mayonnaise
* 1 hard-boiled egg
* ¼ of a small chopped onion
* 1 chopped dill pickle
* 1 tbsp of capers
* 1 tbsp of lemon juice
* 1 tsp of chives
* salt and pepper

Method

1. Cut the hard-boiled egg, dill pickle and onion into small pieces.
2. Chop the chives into small pieces.
3. Place all of the ingredients into a blender or food processor and mix until the ingredients have combined together.
4. Transfer to an airtight container and refrigerate for at least an hour before using it.

Whale Sauce

1 C Kraft Miracle Whip
Scant pepper and salt
2 TBL white vinegar
2 TBL white sugar
2 tsp grain mustard

Whisk above well, drizzle in water for viscosity
Meld overnight in fridge

Tuna Treat

SEE TUNA TIPS BY CLICKING HERE

INGREDIENTS

1 LB Sashimi quality Ahi RED Tuna
1/4 CU lime juice
1 TBL lemon juice
3/4 CU soy beans
1 TBL olive oil
1 TBL sesame or peanut oil
1 tsp soy
a handful of fresh cilantro
2 TBL shallots

STEP BY STEP

Review Alternate Finish 1 and Alternate Finish 2
If Alternate Finish 1
Cut uncooked Ahi Tuna to approx 1/2 inch squares (or smaller)
If Alternate Finish 2
Sear Ahi Tuna for 45-60 seconds per side
Cut into thin strips against the grain
–
In a small bowl, toss tuna in bowl with lemon and lime juice and set aside
Plunge soy beans in boiling water. Let steep for 5 minutes.
Drain and place in ice water in a medium bowl to stop cooking.
Drain the bowl, and put half in a blender and half back into the medium bowl.
Puree 1/2 of cooked soy beans with both oils and soy
Add other half of soy beans with shallots to the blender
Blend till coarsely chopped and mixed together.
Put blender contents back into medium bowl
Add some coarsely chopped (not blended) cilantro the the mixture if desired
Pour excess juice from the small bowl into the medium bowl
Blend to assure consistency
See alternate finish 1 or 2

You can get multiple sizes of rings quite reasonably at Amazon. CLICK HERE or search Amazon for Stainless Steel Food Ring. These are great for making hamburgers too.

Alternate Finish 1

In Ring place a layer of bean/soy mixture, then top with a layer of the tuna
Carefully remove the metal ring
Top with sprig of cilantro and sprinkle plate with some cracked pepper

Alternate Finish 2

Place tuna strips along the sides of your metal form
Pack the bean/soy mixture into the center of the tuna
Carefully remove the ring and top with cilantro.

Images from PaleoCupboard.com, Great British Chefs, and Pinterest.

Salmon, Fish, Crab, Tuna Cakes

I never make these the same way. The basics are the same, but feel free to shake it up. This page is a compilation of many different CAKES that you can use quite a variety of seafood to make. Feel free to browse, and take inspiration from each. Don’t feel compelled to follow any single recipe.

Basic Recipe

INGREDIENTS

1-2 CU Panko bread crumbs
2 large eggs (lightly beaten)
1 can Tuna in oil or water (drained)
Optional: long leg crab, lump crab and/or jumbo shrimp
1 TBL olive oil – ONLY IF using tuna in water
1 TBL fresh cilantro or parsley (coarsely chopped)
1 TBL Miracle Whip
1 TBL fresh lime or lemon juice plus the zest
shavings from the peel of the same lemon
1 tsp some sort of “heat” like chili powder or yellow mustard
1 tsp Old Bay Seasoning
2 tsp Worcestershire
Optional ingredients: garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.

STEP BY STEP

Mix together all ingredients
Divide into six portions
Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
Heat 1/4 inch hot oil in fry pan to 375º
Cook about 2-4 minutes each side
If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
Serve with some sort of dipping sauce

Salmon Cakes

Pull some of these tips into my crab cake recipe.

Spinach Salmon Cakes

BASIC SALMON CAKE BELOW THIS RECIPE

1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste

Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)

Another plating option:

1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce

See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8

####################

Basic Salmon Cake

Ingredients

1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs

Instructions

1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes

Holland America Cooking Class

CLICK HERE TO VIEW

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Fish Cake Crowns

Meat Cakes

6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper

Crown

1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)

Mix together all CAKE ingredients except Fish or Crab
In a separate bowl, mix together all CROWN ingredients
In an small third bowl, flake Fish/Crab Meat apart
GENTLY fold MEAT into the CAKE ingredients
Grease a cupcake pan with the miniature cupcake cups
Don’t use a full size cupcake pan, or they will not cook properly
If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
Put a small amount of CROWN on the bottom of each cup
Put a small amount of MEAT on top of the first layer
Top with enough CROWN to stick out of the cup
Go to BAKING INSTRUCTIONS

ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan

Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
Top each “cookie” with as much CROWN crumbs as you can get on them

BAKING INSTRUCTIONS

Bake at 350 degrees for 25 minutes
Remove and let cool 5 minutes before trying to serve them

Salmon cakes, fish cakes, crab cakes, krab cakes, tuna cakes, talapia cakes, lobster cakes

You can also adapt this recipe to user a Hobo Pie Maker.

Dipping Sauce

Mix together any of the following

Mustard
Grated red onion
Chives
Flat leaf parsley
Mracle whip
Chervil
Capers
Lemon juice and zest
Paprika or cayenne
Seville orange zest
Black pepper
Salt

Asian Salad

INGREDIENTS

1 CU Napa cabbage (sliced thin)
1/2 CU red cabbage (sliced thin)
1 CU Chicken scraps (shredded)
1 TBL scallions (chopped)
1 TBL carrot slivers
2 TBL cilantro (chopped very roughly, include stems)
wasabi root (or powder) to taste
1 tsp ground ginger (optional)
TOPPING
1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

Put serving plate into refrigerator
Toss all ingredients
Add dressing and toss again
Remove plate from refrigerator
Serve cold on top of soba noodles (or other Chinese noodles)
Top with cashews, peanuts or almonds

ASIAN DRESSING

1 TBL soy
1 TBL sesame oil
1 TBL rice wine vinegar
1 tsp sugar
1 tsp Yakisoba sauce or Asian Fish Sauce
1 tsp poppy seeds

Basic Ceviche

This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Ceviche is very flexible as long as your ingredients are extremely fresh. Below is a good video from AllRecipes about ceviche.

INGREDIENTS

This recipe must be made at least 2 hours ahead of time – 4 hours is better
PROTEINS
1-2 LB FRESH Mahi (Tuna) or other delicate white fish
– cut into 1/4 – 1/2 inch pieces
– You can also use Rock Fish, Sea Bream, Grouper, Seabass, Halibut, Talapia, Cod or Red Snapper – cut thinly and blanched 30 seconds
– DO NOT use swordfish or tuna, as these are long-lived fish and are more likely to have parasites
Scallops – blanched* 20-30 seconds
Shrimp – blanched* 20-30 seconds
Crab – blanched* 20-30 seconds
Squid or Octopus – blanched* 20-30 seconds
* Blanched means that you plunge it into boiling water for about 30 seconds, and then remove it to an ice bath to stop the cooking.
REQUIRED VEGETABLES and LIQUIDS
One Lemon and one lime – zest and juice
1 C FRESH real lime juice (this is because the acidity is well-controlled)
1 TBL tomato juice or green tomato
Cucumber – Small cubes
Roma Tomato – Deseeded and chopped fairly small
1/2 red onion – Chopped fairly large – blanched 30 seconds
Cilantro – Rough chopped
Jalapeño or Serrano – minced (hotter: habañero)
Chives – Cut into 1/4 inch strips
1 tsp salt
EVOO
Additions: Red onion slivers, Passion Fruit, Papaya, Pineapple, Mango, Kumquat, Plums,
OPTIONAL INGREDIENTS
Spice it up with a squirt of Siracha
Radish
An easy option is to buy a good pico de gallo and use in place of the vegetables listed above.

SELECTING THE RIGHT FISH

CLICK HERE FOR TIPS ON BUYING A FRESH FISH

STEP BY STEP

Cut fish into 3/4 – 1 inch pieces
Place fish pieces in a glass bowl
Blanche all raw seafood for no more than 30 seconds, then plunge into ice water to stop the cooking process
1/2 fresh squeezed lime juice – enough to cover
Sprinkle with a bit of salt and set aside for 10-20 minutes
Dry Pack Scallops are another good thing to use in your ceviche.
– – – To find out why Dry Pack are better than Wet Pack, CLICK HERE.
Optional: Plunge shrimp (deveined) and other seafood into boiling water for 30 seconds, then into ice water. I actually prefer this step.
In a second large mixing bowl, combine the following:
Cut 1 red onion into very thin julienne strips
2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
Finely chop 2-4 TBL EACH – Depending on taste
– Optionally: strips of pepper – mild or hot
– green olives – quartered
– parsley – chopped
– cilantro – some chopped, some fairly whole
– celery pieces (1 stalk, ribs removed before cutting)
2 TBL EACH
– ketchup
– EVOO (emulsified with whisk)
– Worcestershire sauce
– oregano and salt to taste
– minced garlic
Combine all of the above in the glass bowl and refrigerate for AT LEAST 2 hours, but for as long as five. Not longer though, they will become chewy.
Serve topped with slices of avocado, cubed papaya or mango, salt, pepper, and chopped cilantro

If you want to see a ceviche recipe in action, use the below video.

Lots about Sushi: with VIDEO

Sushi Toolbox

Dark soy sauce
Rice wine vinegar
Short grain rice
Nori – small sealed packages
Rice Spatula
Rolling Mats
Wasabi paste or powder
Pickled Ginger (Gari) – white (homemade) or pink

Sushi Rice

- - 2 C short grain rice (meshi)
    - AKA Sushi Rice, Glutinous Rice or Pearl Rice
      Very starchy and sticky OR if you can’t find any, add 1 TBL cornstarch to your rice
    - Rinse three times
  - 2 C water
    MIX BELOW – Use this after the rice has finished cooking
  - 3 T rice vinegar or Sushi seasoning vinegar (heated in microwave)
  - 1 TBL mirin
  - 2 TBL sugar
  - 2 tsp salt

STEP BY STEP

- 1. Measure your amount of rice while it is dry
  2. Wash rice in a bowl of cold water
  3. Strain
  4. Repeat Steps 2 and 3 until water runs clear (total three times is usually OK)
  5. Mix pre-measured amounts of rice and water and let set for 30 minutes
  6. Cook rice according to directions
    OR Put rice into boiling water, simmer 15 minutes
  7. Remove from heat, cover and let rest 10 minutes
  8. Meanwhile, mix vinegar, mirin, sugar and salt
  9. Poke holes/wells into your rice with a spoon
  10. Pour over a wooden paddle onto rice … drizzle
  11. GENTLY fold cooked rice into vinegar mixture
    Stir around, don’t beat (fan with paper plate to help it cool more quickly)
  12. Keep your hands wetted
  13. Cover with plastic and let cool about 30 minutes on the counter. Do not refrigerate

Rolling Tips and Tricks

- - Nori (海苔) is the Japanese name for edible seaweed and is frequently used for sushi across the world. It is usually just referred to as seaweed.
  - Seaweed . Smooth and shiny goes toward the outside. Rough side goes to the inside against the rice.
  - Use plastic wrap as a covering for your sushi mat
  - Press rice flat onto plastic
  - Dress with slices of cucumber, avocado, shredded imitation krab meat
  - Do not overfill
  - Tuck and roll
  - Dip knife and hands in water
  - Cut in half three times for 8 pieces or half, then thirds for six pieces.

Sushi Filling Options

Salmon
Shrimp
Tuna (mahi mahi)
Red snapper
Spanish mackerel
Scallop
Mushrooms
Avocado
Scallion
Sesame Seed
Caviar
Un
Fennel Leaves
… and actually whatever you want to wrap into it

Types of Sushi

- - Chirashizushi: “scattered sushi” – Sushi plus other things over rice
  - Oshizushi: “pressed sushi”. Also known as hako-sushi which means “box sushi”
  - Nigirizushi: “hand-pressed sushi” – Frequently like a salmon roll (See Nigiri below)
  - Makizushi – meaning “rolled sushi” – What most Americans visualize when they hear sushi
    Generally wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelette, soy paper, cucumber, or shsiso (perilla) leaves.
    - Hosomaki: “thin roll” – rice on inside, nori on the outside
    - Chumaki: “medium roll” – rice on inside, nori on the outside
    - Futomaki: “thick roll” – rice on inside, nori on the outside
    - Uramaki: “inside-out roll” – rice on outside, nori on the inside
    - Temaki: “hand roll” – cone-shaped roll
    - Tekkamaki: Cut tuna into sticks, put nori on mat rough side up, put down rice then tuna

Nigiri

Shape sushi rice into a bite-sized football, but don’t compress
Schmear wasabi on fish, krab or shrimp
Put wasabi against rice and squeeze only to merge all ingredients. Do not over-compress

Westernized Sushi

- - - Dragon Roll: Eel, crab, cucumber with avocado on the outside
    - Tiger Roll: Avocado, shrimp tempura, cucumber
    - California Roll: Rice down on plastic covered mat, then nori, avocado, crab, cucumber. Roll wrap in rice sprinkled with sesame seeds
    - Rainbow Roll: An assortment of fish and avocado on top of a California Roll
    - Spider Roll: Soft-shell crab, cucumber, sprouts (or lettuce, roe, or avocado) and sometimes spicy mayo
    - Spicy Tuna Roll: Rice, tuna, mayo, and chili sauce wrapped in nori
    - Philadelphia Roll: Salmon, avocado, asparagus, and cream cheese wrapped in rice
    - Dynamite Roll: Yellowtail and/or prawn tempura, bean sprouts, carrots, avocado, cucumber, chili, and spicy mayonnaise
    - Teriyaki Roll: Nori, chicken, teriyaki sauce wrapped in rice
    - Boston Roll: Crab, salmon, and scallion wrapped in rice
    - Alaska Roll: Asparagus, and avocado wrapped in rice, topped with Smoked salmon
    - Scallop Volcano Roll: California roll topped with a baked scallop and mushrooms
    - Summer Roll: Sashimi and veggies inside wrapped in rice paper
    - Spicy Tataki Roll: Spicy tuna inside. Sashimi tuna and avocado outside.
    - Eel Avocado Roll: Rice, avocado, and eel wrapped in nori. Topped with avocado
    - Seattle Roll: Cucumber, avocado, raw salmon, and smoked salmon wrapped in rice
    - Firecracker Roll: Spicy scallop inside. Tuna and avocado outside
    - Yellowtail Roll: Yellowtail and scallion California roll.
    - Hawaiian Roll: Garlic and albacore inside. Wrapped in rice with avocado and albacore on top.
    - Mango Roll: Avocado, crab meat, tempura shrimp wrapped in rice, topped with mango slices, and creamy mango paste.
    - Classic Roll: Tuna, avocado, and cucumber wrapped in rice and nori
    - Futomaki Roll: Crab, egg, and vegetables wrapped in rice and nori

See www.Ranker.com for a list three times longer than the one above.

Extra Tips and Information

- - If you are going out for sushi, use these tips:
    - Smell should not be overly “fishy”
    - Weekends are when the fresh fish come in
    - Ask about source of their sushi
  - Japanese style sushi has the rice on inside
  - American style sushi has the rice in outside
  - Sashimi is considered by many to be a type of sushi made with raw high-quality fish or raw meat. It is actually a completely different dish.
  - Sushi should be freshly but quickly killed, usually with a knife point to sever the brain stem
  - Bleeding fish in ice water immediately after killing keeps the meat clear
  - Wait several hours for rigor to start for a firmer flesh
  - Visit All About Sushi Guide for more information

Jacques Pepin Sushi Tray

- - Jacques Pepin made a sushi platter by putting down a layer of rice, and then cubes of salmon, cubes of tuna, small bay scallops, chopped black mushrooms, pieces of avocado (tossed in lemon juice to prevent browning), diced scallion, sesame seeds, caviar, uni, and fennel leaves. He served wasabi and soy in a cup. It was WAY easier than formal pieces of sushi and looked just beautiful.

Common Types of Sashimi

- - Salmon (Sake)
  - Squid (Ika)
  - Shrimp (Ebi)
  - Tuna (Maguro)
  - Mackeral (Saba)
  - Horse Mackeral (Aji)
  - Octopus (Tako) – Usually blanched or cooked
  - Whale Meat (Gei-niku)
  - Sea Urchin (Uni)
  - Scallop (Hotate-gai)
  - Puffer Fish (Fugu)
  - Yellowtail (Hamachi)
  - Fatty Tuna (Otoro)

- - You may also view my page for Dungeness Crab Cakes which was filmed at a class aboard the MS Rotterdam.
  - The below video was taken at the Phoenix Eats Trade Show, so has very little verbal description, but offers some very good video for rolling sushi.

Video from Kikoman

Sake Poached Scallops with Ginger: VIDEO

Holland America Cooking Class

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

Food and Wine built a cooking class kitchen aboard the MS Rotterdam. With a class of nine, we cooked Thai Crab Salad Rolls, Sake Poached Scallops with Ginger and Bananas Foster. The results were incredible. Here is a summary of the 90 minute class.

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

VIDEO: Thai Crab Salad

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Thai Crab Rolls and Scallops: VIDEO

Holland America Cooking Class

Fish and Chips

You will need peanut oil for frying

INGREDIENTS: CHIPS

2 large russet potatoes
salt

INGREDIENTS: FISH

4 fillets of white fish ( cod, haddock, halibut, Tilapia)

INGREDIENTS: BATTER and DREDGING

3/4 tsp Salt
1 tsp paprika
3/4 C AP flour
1 tsp baking powder
1 tsp corn starch

3/4 C ice water
3 TBL beer
1 egg, plus 1 yolk – whisk together in Bowl 1
2 egg whites, plus 1 white – in Bowl 2
Peanut oil for deep frying

SIDES

Salt
Malt vinegar
Ketchup
Pickled onions
Cucumber slices – Slice extremely thin
Lemon wedges

STEP BY STEP

Preheat oven to 300º
FISH
Cut fish into 2 – 3 inch pieces across the fillet
Season fish generously with salt
– set aside
CHIPS
Slice potatoes lengthwise into quarters
Rotate and cut into quarters again, creating square logs
NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
Put on paper towel to dry
– set aside
BATTER
Make batter in a large mixing bowl
Mix flour and salt
Whisk in egg from Bowl one, water and beer
Whisk until completely smooth
– set aside for bubbles to subside
BACK TO THE CHIPS
In a large cast iron skillet, place potatoes in a single layer
Cover with COLD oil by an extra inch
Turn heat under skillet to high and let oil come to 250º
– Be sure that you have an instant read thermometer
– A splatter screen will help too, as it will spatter as the heat increases
Continue cooking until oil comes up to 350º
– Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
Turn heat off and immediately remove potatoes to drain on the cooling racks
Place in the oven at 300º to keep warm
BACK TO THE BATTER
In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
Whisk both mixing bowls together
PREPARING YOUR FISH
Spread flour on a large plate
Dredge fish lightly with flour and put onto a rack for later use
Reheat oil over high heat to 360-365º
Using fork, dip piece of fish in batter until well coated
Shake off excess batter
Carefully put fish into oil, no more than four pieces at a time
Fry until golden brown – About 3 minutes per side
Transfer fish to a drying rack or newspaper to drain
Fry other fish pieces in the same manner
If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
Serve at once with chips and sides