Daily Cooking Recipes Let Me Make Cooking Easy

July 28, 2014

Grilled Fish

Filed under: Seafood — Tags: , , , — Chef @ 10:00 am

Grilled Fish

Course Main
Cuisine American

Ingredients
  

  • 1 pound salmon fillet
  • 1 pound swordfish fillet
  • chili pepper
  • 1 lemon
  • 3 tablespoons butter
  • crushed black pepper

Instructions
 

  • Cut salmon and swordfish into two pieces and place on the grill
  • Sprinkle chili pepper over swordfish
  • Squeeze juice of 1/2 the lemon over salmon
  • Grill for 3 to 5 minutes before flipping
  • Flip fish
  • Brush swordfish with melted butter and more chili pepper
  • Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper
  • Grill until cooked through

July 26, 2014

Spicy Clam Dip

Filed under: Dip,Seafood — Tags: , , , , , , — Chef @ 11:00 am

Spicy Clam Dip

Florence
Course Dips
Cuisine Americcan

Ingredients
  

  • 1 pound cream cheese
  • 3 ounces clam juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1/4 cup onion
  • 1/2 teaspoon liquid hot pepper sauce
  • 1 cup minced clams
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon white pepper

Instructions
 

  • Add cream cheese, clam juice, mustard in a food processor and mix well.
  • Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
  • Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature

July 23, 2014

Cod Tortilla Soup

Cod Tortilla Soup

Florence
Course Seafood
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup onions -- chopped
  • 1 garlic clove -- minced
  • 1 tablespoon butter
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes -- or to taste
  • 1 - 14 1/2 oz can chicken broth
  • 1 - 14 1/2 oz can whole peeled tomatoes - chopped
  • 2/3 cup frozen corn kernels
  • 4 - 5 oz cod fillets
  • Chopped cilantro -- for garnish
  • Tortilla strips

Instructions
 

  • In large skillet, saute onions and garlic until tender.
  • Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
  • Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
  • Add corn kernels
  • Set cod fillets on top of broth and spoon liquid over cod
  • Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
  • Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
  • Garnish each bowl with tortilla strips

July 5, 2014

Cod Summer Salad

Filed under: Salad,Seafood — Tags: , , , — Chef @ 3:00 pm

Cod Summer Salad

Florence
Course Fish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound cod fillets
  • 4 cups chopped lettuce
  • 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
  • 2 medium tomatoes -- cut into wedges
  • 1/2 small red onion -- sliced
  • 1/2 cup Greek olives -- chopped
  • 1/2 cup feta cheese -- crumbled
  • Sea Salt -- to taste
  • Fresh Ground Black Pepper-- to taste
  • >>>OREGANO VINAIGRETTE<<<
  • 6 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

Instructions
 

  • Cut cod into 1 1/2-inch chunks
  • Place cod in a shallow, microwave safe dish
  • Cover loosely with plastic wrap
  • Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning 1/2 way through cooking time.
  • Remove from microwave and let cool.
  • >>>OREGANO VINAIGRETTE<<<
  • Whisk all ingredients together.
  • Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
  • Add feta and cod and gently toss just until combined
  • Season to taste with salt and pepper.
  • Serve & Enjoy !

June 22, 2014

Classic Shrimp Ceviche

Filed under: Seafood — Tags: , , , , — Chef @ 11:00 am

Classic Shrimp Ceviche

Florence

Ingredients
  

  • 1/2 lb tiny cooked shrimp coarse chopped if you wish
  • 1 cup finely diced cucumber
  • 1/2 cup finely diced ripe avocado
  • 1/2 cup finely diced Roma tomatoes
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh squeezed lime juice
  • 2 Tbsp Franks Red Hot sweet chili sauce or similar
  • 1 jalapeno chili seeded and minced

Instructions
 

  • Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
  • Serve room temperature or chilled.
  • Serve over greens.

 

June 12, 2014

Cooked Crab

Filed under: Seafood,Staff Favorites — Tags: , , , — Chef @ 3:00 pm
cooked crab photo

Cooked Crab

Florence
Course Seafood
Cuisine American

Ingredients
  

  • 1 or more crabs
  • Salt

Instructions
 

  • Bring large stockpot to boil.
  • Add salt to make the water like sea water.
  • Drop crab in and cover.
  • Bring water back to boil.
  • When crab is red and floating it should be done. Approximately 10 to 15 minutes.

 

June 9, 2014

Skillet Cilantro Shrimp Verde

Filed under: Seafood — Tags: , , , , — Chef @ 11:00 am

Skillet Cilantro Shrimp Verde

Florence
Course Main
Cuisine Mexican

Ingredients
  

  • 1/4 cup butter
  • 2 Tbsp olive oil
  • 1 to 2 lbs fresh cleaned shrimp
  • 2 cups salsa verde
  • 1 cup fresh cilantro chopped fine
  • fresh lemon juice
  • brown rice optional

Instructions
 

  • In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
  • Cook just 1 minute, stirring.
  • Add the salsa verde and stir to combine.
  • Reduce heat to low and cook until shrimp is firm and turns pink.
  • Remove from heat. Add cilantro.
  • Server over brown rice.

 

June 8, 2014

Fish And Cole Slaw Tacos

Filed under: Seafood — Tags: , , , , — Chef @ 11:00 am

Fish And Cole Slaw Tacos

Florence
Course Main
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 lbs fresh firm white fish tilapia, cod, haddock, etc
  • 2 Tbsp lite soy sauce
  • 1/4 cup good olive oil
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp real orange juice
  • 1 Tbsp rice wine vinegar
  • 1 bag 14 oz cole slaw mix
  • salt and black pepper to taste
  • 8 whole wheat sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)

Instructions
 

  • Cut the fish up into 8 equal pieces and put in a large glass bowl.
  • Toss fish with soy sauce to coat well.
  • Cover bowl with plastic wrap and refrigeratorate for 1 hour.
  • Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
  • Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
  • Taste and add salt and black pepper as needed. Set aside.
  • **FISH**
  • Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
  • Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
  • Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
  • Add your favorite taco toppings.
  • Serve.

 

June 4, 2014

Yuca Fish Patties

Filed under: Seafood — Tags: , , , , — Chef @ 11:00 am

Yuca Fish Patties

Florence
Course Seafood
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 Tbsp cooking oil
  • 1 green onion chopped fine
  • 1 garlic clove grated
  • 1 lb cooked flaky fish not oily fish
  • 1 cup cooked smashed yuca
  • 1/4 cup bread crumbs
  • 1/2 tsp yellow or brown prepared mustard
  • 1/2 tsp ground cumin
  • sprinkle red pepper flakes
  • salt and black pepper
  • 1 Tbsp chopped cilantro leaves
  • 2 large eggs lightly beaten

Instructions
 

  • Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
  • In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
  • Form into patties and set aside while you prepare a skillet.
  • Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
  • Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.

 

June 3, 2014

Citrus Ceviche

Filed under: Seafood — Tags: , , , , — Chef @ 3:00 pm

Citrus Ceviche

Florence
Course Fish
Cuisine Mexican

Ingredients
  

  • 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup sweet onion finely diced
  • 1/2 cup Roma tomatoes finely diced
  • 1 jalapeno pepper seeds removed, minced
  • 1 tsp sea salt
  • 1 tsp dried oregano flakes
  • 1/2 tsp cumin
  • 2 Tbsp olive oil
  • 1 ripe avocado diced
  • 1/2 cup chopped fresh cilantro

Instructions
 

  • Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
  • Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
  • Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
  • The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.

 

May 28, 2014

Fish Sticks

Fish Sticks

Florence
Course Seafood
Cuisine American
Servings 6

Ingredients
  

  • **TARTER SAUCE**
  • 1/2 cup sour cream
  • 1 Tbsp finely chopped pickles or pickle relish
  • **FISH STICKS**
  • 1 lb firm white fish cut into finger-size strips
  • 1/2 cup cornmeal
  • 1/4 tsp garlic powder
  • dash cayenne
  • 1/4 cup flour
  • 1/4 tsp black pepper
  • 2 large egg
  • 1 tsp fresh lemon juice

Instructions
 

  • **TARTER SAUCE**
  • Mix together sour cream and pickles.
  • **FISH STICKS**
  • Preheat oven to 425°F.
  • Place cooling rack on baking sheet.
  • In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
  • Mix together in a pie pan flour and black pepper.
  • Whisk together eggs and lemon juice.
  • Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
  • Repeat until all fish has been dipped.
  • Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
  • Remove from oven and allow to cool slightly before serving.

 

May 27, 2014

White Tuna Artichoke Salad

Filed under: Cooking Recipes,Salad,Seafood — Tags: , , , , — Chef @ 11:00 am

White Tuna Artichoke Salad

Florence
Servings 4

Ingredients
  

  • 1 - 12 oz can white tuna in water drained
  • 1 - 6 oz jar artichoke hearts coarse chopped
  • 1/2 cup chopped ripe olives
  • 1/3 cup mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp dried oregano flakes
  • mixed salad greens for serving

Instructions
 

  • In bowl, toss together all the ingredients.
  • Refrigerate for 30 minutes
  • Serve over mixed salad greens.

 

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