Seafood
Frutti di Mare
Chef John Neumark—Serafina
Serves four as an appetizer, two as entrée
½ # baby clams
½ # mussels
4 oz cleaned sliced squid
6 oz peeled halved shrimp
6 oz fresh diced scallops
6 oz fresh diced halibut
To steam the clams and mussels:
1 Tablespoon minced shallot
1 Tablespoon minced garlic
¼ cup white wine
1Tablespoon cooking oil
1 Tablespoon lemon juice
Sauté the garlic and shallot in cooking oil until fragrant; add wine and lemon juice; add clams and mussels and cover pan with a tight fitting lid and steam until shellfish opens (2 minutes). Strain shellfish and save the cooking liquid to poach shrimp, halibut scallops, and calamari-all cooked separately. Remove mussels and clams from shells and chill cooked seafood well.
Jason’s Summer Salmon
Chef Jason Vickers—Private Chef
1 2lb.+ Side of Salmon, cleaned, pinioned (Jason will demonstrate), and preferably skin on.
1 Bag Tim’s Cascade chips, regular or salt & vinegar, coarsely ground in a food processor.
½ C stone ground mustard
1 Tablespoon cumin seed, whole
¼ C olive oil
Preparation:
Make sure grill is set to high heat. Gently rub the olive oil onto the cleaned salmon side and season lightly with salt & pepper. Place the side on the hottest part of the grill. Allow to cook for about 4 minutes. Rotate for marks and allow about another 3 minutes. Remove and set on a cutting board for the next part of the process...
Rub the cooked side with the mustard. Generously top with the ground chips and sprinkle with the cumin seed.
Return to the grill and place the salmon skin side down, on the grill and close the lid. This will allow it to 'roast' as well as finish on the grill. Cook for about 5 minutes and check for doneness. If satisfied with the cooking, remove and allow to rest for a few minutes. Serve it up!
Northwest Dungeness Crab Cakes
Chef Scott Samuel—Simply Brilliant—Private Chef
Servings: 6
2 eggs
¼ cup coconut milk
1 Tbsp fresh ginger, minced fine
¼ cup scallions, minced
¼ cup cilantro, minced
1 Tbsp. sweet chili sauce
1/8 tsp cayenne
½ tsp kosher salt
½ cup rosemary cracker crumbs, ground fine
1 ¼ pounds fresh Dungeness crab meat, water squeezed out
1 ½ cups rosemary cracker crumbs
olive oil for cooking
Combine the eggs, coconut milk, and fresh ginger in a large mixing bowl and whisk to combine.
Add the minced scallions and cilantro, the chili sauce, cayenne, kosher salt, and cracker meal to the bowl and stir to incorporate all the ingredients. Add dry Dungeness crab meat and mix until well combined.
Using a 1/3 cup measure, or your hands, form 2 inch discs out of the crab cake mixture and dip each into the cracker crumbs. Make sure they are lightly coated all around, and set aside on a cookie sheet that fits into the refrigerator. Continue with the remaining crab cake mixture. Chill for ½ hour.
To cook the crab cakes: Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan with a thin film. Add the crab cakes one at a time making sure not to crowd them in the pan. Cook on the first side for about 4 minutes, then flip each cake to the other side and cook for another 4-5 minutes. You are trying to get a nice brown crust while heating the crab cake through.
Roasted Halibut a la Provence
Kathy Gehrt—www.discoverlavender.com
Sweet & mild, halibut star in this dish accented by colorful red and yellow peppers infused with Mediterranean seasoning.
Ingredients:
2 tablespoons extra-virgin olive oil
2 red bell peppers, cored, seeded and cut into ½" wide strips lengthwise
1 yellow bell pepper, cored, seeded and cut into ½" wide strips lengthwise
1 medium onion, slivered
1 tablespoon Balsamic vinegar
1 teaspoon roasted lavender Mediterranean seasoning
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper,
3 tablespoons chopped flat-leaf parsley
1 lb fresh halibut fillet
2 lemons cut into wedges and served as garnish
1. Preheat the oven to 400'F.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
3. Add the peppers and onion; cook 10 minutes, stirring often.
4. Add vinegar and roasted lavender and cook 15 minutes longer, stirring often.
5. Season with salt and pepper and 2 tablespoons parsley.
6. Spoon the vegetables over the bottom of a 9x9" baking dish.
7. Brush the fish with the remaining oil.
8. Sprinkle sides with salt and pepper then lay the fish in the baking dish over the vegetables.
9. Bake for 20 minutes.
10. Garnish fish with remaining parsley and lemon halves. Serve immediately.
Yield: 4 Servings
Preparation Time: 45 minutes
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