I love seafood! Cooked or raw, I love it all, so I was pissed when I developed an allergy to one of my favorites, scallops! Lobster, crab, & clams are my first choices if available, so, thankfully, that was the only shellfish that I’m affected by or it would definitely be #HoustonWeHaveAProblem!
Because I actually like to taste the clams, and don’t want to have to dig through a murky sea of potatoes in search of a few scattered slivers, there are few places, outside of Ivar’s in Seattle & Atlantic Fish Company in Boston, where I choose the cream based New England Clam Chowder that most people are familiar with. If given the choice, I much prefer the spicier, tomato, broth based, Manhattan Clam Chowder.
Because few places on the west coast offer a decent version of the chowder I prefer, I found a couple of recipes that I was able to pull parts from to create one that’s both satisfying and can be made with minimal effort.
Manhattan Inspired Clam Chowder
48 little neck clams
2 – 8 oz bottles clam juice
Quarter pound bacon, roughly chopped
1 large onion, peeled and chopped
7 cloves garlic, chopped
Pinch dried, crushed red pepper
2 celery stalks, quartered & chopped
2 carrots, quartered & chopped
2 large white potatoes, cut into half-inch cubes
28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/2 Cup dry white wine (Chardonnay is fine)
3 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
Freshly ground salt & pepper to taste
2 TBLS chopped fresh parsley (for garnish)
Wash the clams well under cold running water in colander.
Place clams in a large pot, and add enough water to cover clams by 2 inches.
Cover the pan and place over high heat.
When the water comes to a boil, give the pan a good shake.
Turn the heat to low, and cook clams another 30 seconds or so.
Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes.
Remove remaining clams, reserve, discard any clams that have not opened.
Pour the clam juice through a fine strainer and measure. If you have more than 4 cups, simmer to reduce to 4 cups.
Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
Deglaze the pan with the white wine, scraping up all of the brown bits
Stir in the tomato paste and cook, stirring, for about 1 minute more.
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot.
Add the reserved clam cooking liquid, the bottled clam juice, the potatoes, and the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low.
Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned.
Remove and allow to sit for 5 minutes. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
For a fancy touch you can leave a few clams in the shell and float a couple in the bowl. Serve with crusty sourdough bread and butter and a salad for a hearty meal. #ThisGirlLovesToEat
You have a few wine options with this chowder:
(White) Partially-Oaked Dry California Chardonnay pairs nicely with the crushed red pepper, potatoes, thyme and onion in this dish
(White) Unoaked Medium-dry German Riesling is a nice compliment to the tomatoes, onions, peppers and potatoes in this dish
(Red) Oaked Italian Barbaresco pairs beautifully with the peppers, potatoes, onions and celery in this dish
It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed?
I went to a couple of my favorite “regular recipe” resources, Epicurious.com and Emeril’s on Planet Green, to see if there were any easy snack recipes that were low carb friendly and was pleasantly surprised! #ThisGirlLovesToEat
Aguachile de Camarón
2 Quarts Water
2 TBLS Kosher Salt
1 Pound Fresh Jumbo Shrimp, peeled & deveined
1 English Cucumber, peeled
1 Cup Freshly Squeezed Lime Juice
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Cold Water
2 to 3 Fresh Serrano Chiles, sliced
1 TBLS Chopped Fresh Parsley
Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
Butterfly the shrimp, leaving the tail intact.
Add shrimp and immediately turn off the heat.
Let the shrimp sit until just cooked through, 2-3 minutes.
Place shrimp in colander, run under cold water to stop the cooking, then drain.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
In a non-reactive bowl combine the shrimp with the dressing. Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.
**Non-Reactive Bowl:Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor
Salami Crisps (Epicurious)
1/4 Pound (very thinly sliced) Genoa Salami, Soppressata, Pepperoni, Pancetta, Jamón Ibérico, Finocchiona, Coppa, or other charcuterie type dry cured meat
Cracked Black Pepper (if using an unspiced meat)
Parmesan Cheese (if desired)
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper.
If using Parmesan Cheese, sprinkle slices lightly.
Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes.
Transfer slices to a rack to cool. (They will crisp as they cool.)
Serving Suggestion: Small slices of cheese, olive oil marinated feta, or some herbs mixed into cream cheese are all Keto-friendly and would be good served with these crisps.
Scallops are one of the most delicious seafood dishes when prepared properly.
In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner. This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!
Seared Scallops with Pan Sauce (Serves 4)
3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
2-3 tablespoons minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives
Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
Make sure you pat the scallops dry with a paper towel. Only a dry scallop will sear properly. A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste). The inside should remain translucent. High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook. #ThisGirlLovesToEat
I am a Southern girl at heart. My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise. If you want to make this girl smile, the word “grits” is one sure way to do it!
Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:
Your shrimp should be firm and unblemished with no fishy odors;
Keep your shrimp chilled in their shells until just before they hit the pan;
NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
Grits love salt, pepper, and butter, so season them well;
Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.
1/4 cup thinly sliced green onions, plus more for garnish
Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.
Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat
I’ve done the lemon dill salmon and it came out perfect. Next on my list to try is the pesto salmon. This girl loves pesto and this girl loves salmon! Let’s face it, #ThisGirlLovesToEat
If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood
For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!
30-inch long piece of parchment paper
½ bulb of fennel, thinly sliced
1 large scallion, cut into 2-inch-long pieces
4 oz salmon fillet
1 slice lemon
¾ Tbsp butter
Preheat oven to 425ºF.
Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel.
Place the salmon skin-side down on top of the scallions and fennel.
Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.
Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!
If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood