Linguine with Scallops and Mussels in White Wine Garlic Broth

Linguine with Scallops and Mussels in White Wine Garlic Broth

1/2 box whole grain linguine

1/2 cup reserved pasta water

1 lb. sea scallops

1 dozen fresh mussels, scrubbed and cleaned (discard any mussels that are opened when you purchase them)

3/4 cup dry white wine

1/4 cup chopped parsley

2-3 tbs. herb butter or plain butter

4 cloves garlic, chopped

2-3 tbs. flour

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a large pot, cook pasta until al dante, reserving some pasta water. 

Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess.  In a skillet over medium-high heat, add olive oil and half of the butter or herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add cleaned mussels and cover with a tight fitting lid to let them steam 3-4 minutes until they open. Discard any mussels that don't open, as these are bad and could make you sick. Once the mussels open, add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Pair with a nice salad or green vegetable and a crusty bread. Try with a white wine such a Sauvignon Blanc.

Tandoori Spiced Grilled Salmon Steaks and Thai Style Herbed Jasmine Rice

Tandoori Spiced Grilled Salmon Steaks

2-4 wild salmon steaks

1 tbs. tandoori spice seasoning (you can find this in and Indian Market or Whole Foods)

1-2 tbs. garlic-herb butter (homemade or store bought, such as Kerrygold brand)

1/2 tsp. extra virgin olive oil

Salt and fresh ground pepper to taste

I made these outside on the grill using a grill basket, but you can put it directly onto the grill if you prefer - or indoors on a grill pan.

Rub a bit of olive oil on both sides of fish and season each side with tandoori spice, salt, and pepper. Break off a piece of herb butter and place one on each piece of fish, reserving the rest for later. Grill fish and cook to desired doneness - a bit undercooked is ok, as it will continue to cook once you remove it from the grill. 3-4 minutes on each side should work, depending on the thickness of your fish. Put remaining pieces of herb butter on top and let it melt over the warm fish before serving.

Thai Style Herbed Jasmine Rice

2 pouches of organic frozen Jasmine rice OR 20 oz. cooked Jasmine rice

1/2 stalk (about 1-2 tbs) lemongrass, chopped fine

3/4 cup light coconut milk

3/4 cup defrosted or fresh corn kernels

1/2 cup finely chopped red bell pepper (optional)

1 tbs. fresh chopped ginger

2 Thai basil leaves (optional - substitute regular basil if you can't find these)

2 tbs. fresh chopped cilantro

1 tbs. fresh chopped mint (optional if you have it)

1 tbs. sugar

1 tbs. canola or vegetable oil

1 tsp. salt or to taste

In a shallow pot over medium-high heat, add canola oil and saute onions and garlic for 2-3 minutes until slightly softened. Add the ginger, lemongrass, corn, and red pepper if you're using it and saute about 1 minute. Add the cooked rice and season with sugar, salt and pepper. Lower the heat to a simmer, add coconut milk and cook until liquid is absorbed - this should take a minute or less. Add Thai basil leaves, cilantro, and mint last. Stir to combine.

Valentine's Dinner: Lobster Ravioli with Langoustines and Strawberry Lemon Mascarpone Trifle

Tomorrow is Valentines Day, so instead of going out to a restaurant, why not make these quick, delicious recipes for your sweetheart?

Lobster Ravioli with Langoustines in Creamy White Wine Garlic Sauce

This recipe is so easy it's almost like cheating, as you can purchase your favorite fresh lobster ravioli and your langoustines (which are like baby lobsters) - you just have to make the sauce!

1-2  9 oz packages of your favorite lobster ravioli (I used Trader Joes brand)

1b langoustines (you can substitute lobster, crab or shrimp. Tip: Trader Joes sells 1 lb bags of frozen langoustines for a very reasonable price, just defrost and dry well before using)

3/4 cup dry white wine

1/2 -3/4 cup of soy creamer, half and half or heavy cream

1 med tomato, chopped or 4-5 cherry tomatoes sliced in half

1 tbs extra virgin olive oil

1 tbs earth balance or butter

1/2 Tbs garlic herb butter (optional if you have any on hand, I like Kerrygold brand)

3-4 garlic cloves, chopped

3 tbs chopped Parsley

1 tsp salt or to taste

1/2 tsp fresh ground pepper

In a deep saute pan over medium heat, melt the olive oil and Earthbalance/butter and optional garlic herb butter. Add the chopped garlic and saute about 30 seconds until tender but not brown. Add the langoustines or other seafood and season with a sprinkle of salt and fresh ground pepper. Saute about one minute. Add the fresh tomato and continue cooking until it is tender. Add the wine and the soy creamer or cream, taste and add additional sprinkle of salt if needed. Add about a tablespoon of fresh parsley, reserving the rest for the finished dish. Cook the sauce 3-4 minutes until reduced and slightly thickened.

Meanwhile, in a large pot of boiling salted water, add the fresh lobster ravioli and cook just until they  float to the top. Drain or remove with a slotted spoon and add them directly to the sauce. Stir gently to combine. If the sauce is too thick add a splash more cream or some reserved pasta water. If it is too thin, cook another minute or two to reduce. Top with the remaining fresh parsley.

I like to serve the ravioli with roasted asparagus with lemon and garlic. This time, I sprinkled with asparagus with some toasted pine nuts for crunch. 

This dinner pairs nicely with a white, sparkling white or rose wine. Try a Blason de Bourgogne Crémant.

Strawberry Lemon Mascarpone Trifle

This elegant desert can be made in a snap! It is delicious and assembled in just minutes. Makes 2-3 servings in wine glasses.

6-7 medium fresh strawberries sliced (you can also use about a cup of fresh raspberries or a combination of both)
1 8oz container marscapone cheese, at room temperature
1 10 oz jar all-natural lemon curd, at room temp (Trader Joes has a good one)
1/4 cup confectioners sugar (you can also use 1-2 tbs Agave syrup)
4-5 crunchy Italian lady fingers (not the soft ones)
1/2 cup framboise (raspberry liquor) or another fruit liquor of your choosing or orange juice
3/4 mint leaves for garnish

In a small bowl, combine the softened marsacpone with the lemon curd and confectioners sugar and mix well. If you want it sweeter add  a bit more sugar than the recipe suggests.
This can be made several days ahead and kept in an air tight container in the refridgerator

Slice the strawberries legnthwise and set aside.

In a shallow dish, add the framboise and then quickly dip the lady fingers on both sides for a few seconds - don't let them get too mushy!

Assembly

In your wine glass, place a generous dollop of the lemon marscapone mixture in the bottom. Break up tha lady finger into small pieces so they fit in the glass, and sprinkle on top of the mascarpone. Top with fresh strawberries or raspberries. Repeat the layering process a few timed depending on the size of your wine glass. Finish the top layer with a dollop of marscapone and garnish with a fresh mint leaf.

Smokey Fish Tacos with Chipotle Pimenton Tartar Sauce

Smokey Fish Tacos 

8-10 all natural white or yellow corn tortillas (depending how many people you are serving)

1 lb mild white thick fish such as halibut, sea bass, or grouper cut into bite-sized pieces

1 cup flour

1 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. pimenton (smoked paprika)

1/4 tsp. ground chipotle chili powder or sauce

2 tbs. Worcestershire sauce

1/2 tsp. fresh ground pepper

1/2 tsp. salt or to taste

3-4 cups canola or vegetable oil for frying

Optional toppings:

Sliced ripe avocado

Shredded baby lettuce

Fresh cilantro

Diced onion

Lime juice

Tomatillo salsa 

In a bowl, season cut-up fish with a sprinkle of each of the spices (reserving the rest to season the flour) and add Worcestershire sauce. Let marinate for 10-20 minutes so flavors can sink in.

In a separate bowl, combine flour and remaining seasonings. Add the seasoned fish pieces to the flour and coat well. 

Have a baking sheet or large plate covered in paper towel so you can drain the fish once it is fried. Heat the oil over medium-high heat in a deep, wide pan (oil should be a couple inches deep and able to cover the fish). To test the oil, add a tiny pinch of flour - if it sizzles and bubbles immediately it is ready. Add the fish pieces a few at a time, taking care not to crowd the pan, you can fry the fish in batches if needed. Brown the fish pieces on each side - about 3 or 4 minutes - until it is crispy. Transfer cooked fish to the paper towel and sprinkle with a little salt while it is still hot.

Heat corn tortillas by wrapping them in a slightly damp kitchen towel and microwaving them for about 45 seconds to a minute until warm and pliable. Assemble tacos by spreading a thin layer of tartar sauce on the tortilla and stuffing with fish and condiments of your choice. Top with more tartar sauce and/or your favorite salsa. I served the tacos with a side of rice and black beans.

Chipotle Pimenton Tartar Sauce

1/2 cup light or low-fat mayonnaise

1/4 cup Mexican crema or low-fat sour cream

2 tbs. sweet pickle relish

1 clove garlic, minced 

1/2 tsp. pimenton (smoked paprika)

1/8th tsp. chipotle chili powder or sauce

Pinch of salt to taste, if needed

Combine all ingredients in a small bowl and mix thoroughly. The longer it sits, the stronger the flavor will develop. Can be made ahead. Also delicious as a vegetable dip or as a sandwich spread.
 

Whole Grain Pasta with Langoustines

Last night I really didn't feel like cooking, but my husband didn't want to go out, so I looked in my pantry, freezer, and fridge to see what was on hand. I always keep several varieties of pasta around, and had previously defrosted some langoustines (a saltwater crustacean also called the Norway Lobster), as I'd intended to make "lobster" rolls a few days before but hadn't gotten around to it yet. I also had a few ears of fresh sweet corn from a local market. Here's the quick and delicious dinner these ingredients inspired me to make!

Whole Grain Pasta with Langoustines
 
3/4 box of whole grain pasta  (I used Barilla whole grain spaghetti)
3/4 lb langoustines defrosted, drained and patted dry (I got mine at Trader Joes in the frozen fish section) you can substitute shrimp (peeled and deveined) if you don't have langoustines.
2 tbs extra virgin olive oil
2-3 tbs Earth Balance spread
1-2 cobs fresh sweet corn (or about 1/2 cup frozen)
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
3/4 cup dry white wine
1/2 cup (or more if needed) of either pasta water or organic chicken or fish stock
Salt and fresh ground pepper to taste

Cook pasta according to box directions (reserving a few cups of pasta water). Remove as much moisture from the langoustines as possible after defrosting and draining.
*extra flavor hint,
defrost and dry langoustines either night before or a few hrs before and put them in a bowl or baggie, season with a little salt, fresh ground pepper and some fresh chopped garlic or a sprinkle of garlic powder let them marinate to develop flavor.

In a saute pan on med-high heat add olive oil and Earth Balance and a small sprinkle of salt. Add the chopped garlic and saute about 30 seconds until it just begins to soften. Add the langoustines and if not pre seasoned (see * hint) season with a sprinkle of salt and fresh ground pepper. Add in the corn (I like to cut it right off the cob into the pan). Saute about 2 minutes. Add the wine and preferred stock. Cook about 1-2 minutes. Add the cooked pasta and top with fresh chopped parsley.  Mix to get an even distribution of the langoustines and pasta. Add in a bit of pasta water or more stock if you want more brothy sauce. If not, lower the heat and let some of the liquid  absorb. Drizzle with a bit more extra virgin olive oil before serving. Enjoy! 

Pair with a nice tossed salad or your favorite green vegetable. I steamed some organic broccoli and drizzled it with some garlic infused extra virgin olive oil and a few squeezes of fresh lemon. If you want to jazz it up even more  toss in some lightly toasted pine nuts (another pantry staple of mine)

Wine suggestion:

A light sauvignon blanc or even a sparking Proseco pairs well with this dish. Duck Walk Vineyards 2008  Sauvignon Blanc is delicious (a find from our North Fork trip) and Il Rustico is a delicious Proseco.