scallop cioppino

This is one of those dishes that you serve to guests.
You can do it all (literally) the day before and it takes under ten minutes to prep for your guests.
It already has the garlic bread in the stew so you don't even have to serve bread....just a big, fancy salad and you are all set.
And maybe a chocolate mousse (also do ahead!) for dessert?
So so easy and super fancy.

Scallop Cioppino
Serves 6.
From Fish Without A Doubt.
Olive oil
1 baguette, cut into 1 inch slices
1-2 large garlic cloves, cut in halves
2/3 cup olive oil
2 large onions, diced
6 garlic cloves, minced
2 large bell peppers, diced (any color)
2 teaspoons dried oregano
2 jalapenos, minced
1/4 cup tomato paste
1 cup dry white wine
Salt and freshly ground black pepper
16 ounces bottled clam juice
28 ounces canned diced tomatoes with juice
2 pounds bay or sea scallops, frozen is fine, rinsed well and tough bits removed
2/3 cup chopped fresh parsley
2/3 cup chopped fresh basil

Preheat your oven to 200*.
Heat a nonstick skillet over high heat.  Add about a tablespoon of olive oil and as many slices of bread that will fit.  Saute the bread until it's a nice golden brown, about 2 minutes.  Turn slices over and saute for another minute.  Set the slices on a baking sheet and continue browning until all the slices are browned, adding more oil if needed.
Bake the bread in the oven until the slices are dry, about 15-20 minutes, turning once.
Rub the croutons with the cut side of the garlic cloves and let them cool completely.  Cut into cubes, if desired...we liked it better cubed but we've done it both ways.  And you can make these ahead of time...just store in an airtight container.
The day before serving, heat a large Dutch oven over high heat.  Add the 2/3 cup of olive oil and onions and saute until soft, about 3 minutes.  Add the garlic and saute about a minute, until fragrant.  Add the bell peppers and oregano and saute for a couple minutes.  Add the jalapenos and tomato paste and saute, stirring often, for another couple minutes.  Don't burn the paste!!
Add the wine, bring to a boil, and reduce until the wine is syrupy, about 5 minutes.  Season with just a bit of salt....not too much because the clam juice is salty! and lots of black pepper.
Add the clam juice and tomatoes and bring to a boil.  Reduce the heat to a simmer and cook for around 30  minutes.  Let cool and refrigerate overnight.
When you are ready to eat, bring back to a simmer and add the scallops and herbs.  Cook for about 3-4 minutes, until scallops are barely cooked through.
Serve over a handful of garlic crouton cubes (or a few slices, if you left them that way).  Enjoy!

sushi class with ms. margot!

So, my husband loves loves loves sushi.
And being a part-Italian, Texas girl, I know next to nothing about sushi making.
But, as I love him more than life, I decided to learn.

And it just so happens that when Michael and I were in Texas for the last deployment, a dear family friend that attends our church offered to teach us!
Well, me.  Michael mostly ran around, eating sushi rice out of the bowl and playing with her dogs.

This is Ms. Margot.
Isn't she great?!
She's really the best in the world.  I grew up with her and her family at church and dearly love her!
And now Mike will dearly love her too :)

Enjoy our sushi class in pictures!

mixing the sushi rice

the spread

making hand rolls

making yummy rolls :)

beautiful!

so. much. fun!

garlic encrusted tilapia

I hate boring.
And tilapia, to me, has no taste.
Sooooo, we have to add it :)

Garlic, parsley, oregano, red pepper flakes.
Breadcrumbs to add crunch.
Salt and pepper.
Everything you've already got in your pantry.
Easy.

Garlic Encrusted Tilapia
Makes 8-10 small filets, serves about 4.
3-4 garlic cloves, minced
1 teaspoon red pepper flakes (if you like it spicy)
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 cup unseasoned breadcrumbs
8-10 small tilapia filets, rinsed and dried
Canola or olive oil, for drizzling

Combine garlic, all spices and breadcrumbs in a small bowl.

Drizzle a foil lined sheet pan with the oil and lay the filets on it.

Drizzle with a bit more oil and press the spice mixture on the top to form a crust.

Broil until the fish flakes easily with a fork, about 10 minutes.

Remove to plate and enjoy while hot!

shrimp lebanese

I have no idea why this is called Shrimp Lebanese.

It doesn't seem Lebanese to me.

And there aren't just shrimp in here.

But, whatever.

My mom's friend, Pat Bond, gave us this recipe when I was young and it's really good.

Very easy and an extremely elegant dish to serve to guests or as a romantic dinner.

It takes about 10 minutes from start to finish...the only trick is to not overcook the seafood!

Shrimp Lebanese

Serves 4.

1 pound angel hair pasta 

1/2 stick butter

3-4 garlic cloves, minced

1 pint (2 cups) heavy whipping cream

1/2 pound shrimp, shelled and de-veined

1 pound bay scallops

1 pound lump crab meat (but when I was growing up, we used the imitation crab meat and it works just fine)

Bring a large pot of water to a boil and cook the angel hair pasta until al dente.  Drain and plate.

Meanwhile, saute minced garlic in butter in large saute pan over medium heat for about 1 minute or until fragrant.   

Pour in cream and simmer until there are little bubbles on the edges of the pan.  Do not boil.   

Put in seafood until the shrimp are light pink and curled, about 5 minutes.

This doesn’t take very long so boil your pasta beforehand and make sure everything is ready.

Pour seafood and sauce over pasta and enjoy! 

*...this dish could probably use some color.  I'd add some chopped chives or parsley to the top before serving to "finish" the dish*

valentine's day dinner + cheesecake with red berry coulis

I grew up in Texas.
I did not get a lot of lobster.
When Mike and I first started dating, he was shocked that I had only had lobster once or twice, at *gasp* Red Lobster.

(Yes, I am ashamed.)

But, his family grew up in New England, so for them, lobster wasn't necessarily "special".
So, for our first Valentine's Day together, he called his grandmother and she walked him through making the best lobster I have ever tasted. 
(And I know this because I've since tasted a few and his is the best.)

So, after I had made myself absolutely sick on huge quantities of melted butter (oh, and the lobster), I told him that he'd have to make this for me every Valentine's Day that we were together.

And besides for last year's deployment (and when he got home, I promptly cashed in my rain check!), he has stood by his promise!

So, tonight will be the 7th lobster dinner that he has made for me!
:)

(Oh, and the dinner isn't just lobster.  It's always a caprese salad, lobster, roasted asparagus, and whatever dessert he happens to find a recipe for.)

Valentine's Day Dinner

Serves 2.  

2 lobsters
1 stick unsalted butter, divided in two small bowls and melted
1 pound asparagus
Olive oil
Salt and pepper
Red pepper flakes

Preheat your oven to broil.
Fill the biggest spaghetti pot you have with water and bring to a boil.
While the water is heating, clean the lobsters under running water but leave the rubber bands on.
Dunk lobsters quickly into the boiling water, head first.

 

Boil for 5-8 minutes until bright red.

Meanwhile, clean and trim asparagus.

Line a baking sheet with foil and spread asparagus out evenly.

Drizzle with a bit of olive oil and season with salt and pepper.

Broil for about 5-8 minutes, until roasty.

Remove from oven and plate.
Remove lobster when ready and cut off rubber bands.

Serve with melted butter and try not to make yourself sick, by eating too fast.

New York Cheesecake with Red Berry Coulis

Serves 12.

From my bestie, Carlie!

1 1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/2 cup melted butter
4 8 ounces packages of cream cheese, at room temperature
4 large eggs, at room temperature
1 1/4 cups sugar
1 lemon, juiced and zested
2 teaspoons vanilla
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
One recipe Berry Coulis, strawberries and raspberries, not strained (unless you like it super smooth, which is fine by me!)

Preheat your oven to 350*.
Combine the graham cracker crumbs and the brown sugar in a medium bowl. 

 

Add melted butter and mix until just combined.  Press into a 10" springform pan.  Refrigerate for about 15 minutes.

Cream the cream cheese until light and fluffy, about 2 minutes.  Add eggs, sugar, lemon juice and zest and vanilla. 

 

Beat until smooth.  Pour into prepared dish. Bake until set, about 45-55 minutes.

 

 

Meanwhile, combine sour cream, sugar and vanilla.  Whisk until smooth. Refrigerate until needed.
Let the cheesecake set for about 15 minutes then spoon sour cream topping on.  Bake for an additional 5 minutes.  Refrigerate 4-48 hours.

When ready to serve, pour the sauce over each slice and enjoy!!