Lick

The fish continue to thrive. My favorite thing in the tank is this giant snail. He is fast when he is on a mission.

Shrimp and grits

4 cups water

Salt and pepper

1 cup stone-ground grits 

3 tablespoons butter 

2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 

6 slices bacon, chopped 

4 teaspoons lemon juice 

2 tablespoons chopped parsley 

1 cup thinly sliced scallions 

1 large clove garlic, minced 

 Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Salmon and fried rice

The key to a great bowl of fried rice is to use cold, day-old rice. Make a large batch of rice the previous day and use the leftover to make fried rice (this recipe calls for 2 C. dry rice). Also, use the special butter! 

Garlic Butter

1 stick butter

2 cloves garlic

1 lemon (juiced)

2 tsp. soy sauce  

• Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
• If you are using chicken (or shrimp), heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside. (You can also add a little terryaki sauce for a treat)
  
• Scramble the eggs use a little butter so it doesn't stick (2-4 depending on side of eggs) and set aside. Cook at a low enough temperature it remains a little fluffy and doesn't dry out.
  
• Now it’s time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
• Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds and enjoy.
  

Tilapia with mango salsa

Mango Salsa

2 ripe mangoes, cut into cubes

1/2 red onion, minced

1 bunch cilantro, minced

2 jalapenos, seeded, minced

salt and lime juice to flavor

 

 This was a welcome change as well. Lots of fruit and lime coming together to create a fresh bright flavor.  It was nice, but probably won't do this again until some time this summer.

Trout

Trout slices prepared with lemon slices, salt, pepper, thyme and home grown organic lavender flowers. This was a fun switch up from our regular lemon pepper seasonings.

Spicy Crab Soup

Can of crab meat, serano peppers, red bell pepper, creole seasoning or Old Bay, large crushed tomato, 4 C. boxed broth, corn, onions, parsley.

 

Gently saute pepper and onions in a small amount of butter until they are softened.  Add large can of crushed tomatoes and chicken or vegetable broth and increase temperature to medium high.  Add any vegetables you have handy and seasonings. Simmer until vegetables are tender, then add crab meat, warm and serve.  

This was good with rice the first day, and cheese toast the second day.

Miso salmon

It wasn't bad, it just wasn't what I was in the mood for. Also, I just happened to have all these ingredients already (minus the edamame, which I bought because they are cheap) so it wasn't a "special meal project", but if it was I probably would be a bit disappointed.

• 2 Tb. low-sodium soy sauce
• 1 Tb. minced peeled fresh ginger
• 1 Tb. seasoned rice vinegar
• 1 tsp. hoisin sauce 
• 1 tsp. packed light brown sugar 
• 1 pound salmon, skinned and cut crosswise into 4 equal pieces 
• 2 tsp. yellow or white miso 
• 4 tsp. mirin (sweet rice wine) 
• 2 Tb. fresh orange juice 
• 1 ⅓ cups frozen shelled edamame 
• ¼ teaspoon salt

 Arrange an oven rack and preheat broiler. Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray. Combine the first 5 ingredients (through brown sugar) in a bowl. Place salmon on foil, and brush with half the soy glaze. Broil 3 minutes; remove from oven, and brush with remaining glaze. Broil 3 minutes more or until salmon is flaky. (This step took me closer to 15 minutes, and gave me plenty of time to make the edamame, but I only cut the salmon into 2 pieces 1/2 lb each) Combine miso, mirin, and orange juice in a blender. Boil edamame in lightly salted water for 3–4 minutes or until tender; drain, reserving 4 tablespoons cooking liquid. Add edamame, reserved water, and salt to blender; pulse. (I used steam in a bag edamame, microwaved it, and dumped the bag's contents - with water in the blender and it worked just fine) Arrange 1/3 cup purée on each of 4 plates. Top with 1 piece of salmon, and drizzle with 1/4 teaspoon soy glaze from baking sheet. Served with a box of Uncle Ben's wild rice pilaf.

Shrimp Gumbo

My favorite gumbo recipe.

Clam linguini

Clams sauteed in butter, olive oil, parsley, salt and lemon pepper, served over linguini.

Sushi

Red Dragon roll: Spicy Tuna, avocado, tobiko topped with slice tuna and siracha mayo
Angry Dragon roll: Tempura shrimp, papaya, and tuna wrapped with soy paper, topped with spicy king crab
Philadelphia roll: smoked salmon, cucumber, cream cheese
Sweet potato roll: deep fried sweet potato slices

Grilled Eel Bento

This was a project I have been waiting many months to attempt.  I purchased fresh whole eel from my local fish monger.  I learned how to filet them.  I then steamed them to remove the excess fat, and then grilled them over wood charcoal and applied a type of bbq sauce called 'eel sauce'. It is similar in flavor to teriyaki, but thick like bbq.  If I make this again in the future, I think removing the skin would make it more tender.

salmon roll

Salmon grilled on a cedar plank over wood charcoal, flaked and served with avocado and cream cheese.

Salmon

Pan seared salmon, cooked in butter and garlic.  Topped with (rinsed) capers and  lemon peel.  Snap peas also pan cooked, with fresh ginger, lemon juice, and sesame seeds.

Salmon Croquettes

2 cans salmon

2 eggs

1 bag plain pork rinds

Salt and pepper (Ruthy blend from Penzeys)

1 C. oil

High sided skillet.

Gently heat oil over medium heat. Crush pork rinds until they resemble bread crumbs.  Pour 1/2 C. Into large mixing bowl, and the rest onto a plate. Set both aside for now.  Open salmon, strain, and remove bones and skin. Add good salmon to large mixing bowl. Crack one egg into a small bowl and beat it. Add the beaten egg to the mixing bowl.  Crack the second egg into a small bowl, beat it, and then set it aside. Do not add this second egg to your croquette mixture.  Season the mixture and stir the crumbs, egg, and salmon until well combined.  Use a scooper to form patties.  Using a pastry brush, give each croquette an egg wash, and then dip each into your remaining crumbs.  Gently fry each croquette for about 2 minutes per side.  Drain on paper towel and gently salt. Ours were served with tartar sauce. Yield 10 patties.

Trout

Ruby trout served on top of short grain rice and quinoa pilaf. Fish seasoned with Hawaiian black (charcoal infused) salt, lemons, and black pepper. Pilaf was made with cilantro, lemon juice, and salt. This was served with a side salad, with cilantro lime ranch dressing. It paired very nicely.

Squid Ink Pasta

Ohio City Pasta squid ink fettuccine served with real lobster meat sauteed in butter and mushrooms.  Sauce is made with diced tomatoes, heavy cream, black pepper, Hungarian paprika, and garlic.

Trout

1 Tb chopped cilantro
1 Tb chopped green onion
1 Tb grated ginger
1 Tb sliced shallot (I omitted)
1 1/2 tsp. chopped garlic
1/2 tsp. black sesame seed
1 Tb. red chili paste (sambal oelek)
2 Tb. honey
1/4 C. sushi rice vinegar
1/4 C. soy sauce (I omitted)
1/2 C. canola oil
recipe

Coconut Crusted Tilapia

4 tilapia fillets	pinch of cumin	pinch coriander
sprinkle of sea salt	1/4 c flour	1 egg
splash of milk	1 C panko bread crumbs	1 c coconut flakes
2-3 T coconut oil	lime

Season fish with a light dusting of spices and a generous sprinkle of sea salt. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut and panko crumbs. Coat well. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke fish with a knife to make sure the center is cooked. Sprinkle with sea salt and serve immediately with lime wedges and Mango Salsa.

How To Make Spicy Crab Roll

Shrimp Kebab

Grill shrimp on kebabs, and season heavily with Ruthy's chicken and fish seasoning.  Remove shrimp from kebabs.  Serve with brusselsprouts fried in bacon on top of risotto.  Garnish with fresh tomato wedges, lemon slices, and jalapenos.