Category Archives: Seafood
Crab Von Helsing
Crab in garlic sauce. Not some wimpy garlic sauce, mind you, but one suitable to ward off creatures of the night. And, as an experiment, I made this with no butter, and no oil. A low calorie, low-fat sauce, if … Continue reading
Pepper Encrusted Seared Ahi
A fairly easy entree, and one of the most delicious ways to enjoy ahi. Measurements are for one 8-12 ounce, 1″ thick steak. Adjust as necessary for a thicker or thinner cut. Ingredients: 1 fresh ahi steak, sushi-grade 2 Tbsp … Continue reading
Ceviche
The national dish of both Peru and Ecuador, Ceviche can be made with a wide variety of ingredients, depending on your preference. If using fish, it works well with a fish with firm meat, Salmon, Tuna, Yellowtail, Sea Bass. Also … Continue reading
Vindaloo (shrimp/lamb/chicken/tofu)
Difficulty: Easy Inactive prep time: 24 hours Active prep time: 15 minutes This is a simple version of what can be a complex paste/sauce, while retaining great and complex flavors. In fact, the only thing I used that wasn’t in … Continue reading
Artichoke Shrimp Soup
Recipe from the New Orleans School of Cooking Yeild: 8-10 servings Ingredients 24oz quartered artichokes 1qt strong chicken stock 1 tbsp. chopped parsley 1/3 C flour, plus 1 Tbsp 1 qt heavy cream 2 C. chopped green onions (split for … Continue reading
Jambalaya
Based on a recipe from Emeril Lagasse Yeild: 6-8 servings Ingredients Extra virgin olive oil 1/2 pound medium shrimp, peeled and deveined 1/2 pound of chicken, cut into 1 inch pieces 1/2 pounds andouille sausage, sliced 1 large onion chopped … Continue reading
Cilantro wrapped shrimp with spicy pickle pineapple
See and download the full gallery on posterous Sent from my iPhone Posted via email from Kaydub’s posterous
Paella
Recipe by Ken Wallich Prep time: 30 minutes Cooking time: 2-1/2 to 3 hours Yield: 4-6 servings Paella is, at its heart, a rice dish. Once you get a stock you like, and practice slowly cooking the rice with it, … Continue reading
Herb’s shrimp in wine sauce
Recipe by Herbert Wallich, fine tuned for simplicity by Ken Wallich A childhood comfort-food favorite. My dad (Herb) used to make this once, maybe twice a year. It was a special treat because meals were mostly low-cost meat and potatoes … Continue reading