Archive for the ‘Seafood’ Category
Hi everyone! I apologize for my long absence. It has been a whirlwind since we came back from Chicago. In June, my husband and I decided to expand our family, so we got a puppy. Our maltipoo, Betsy, has been an absolutely joy. Potty training has been difficult and continues to be a challenge but we are getting the hang of it. So is Betsy. For all you pet parents out there, we understand your pain. Then my residency ended in July, and it was time to start a new job! We also moved to a new place. Before we even had a chance to breathe, summer is over. To celebrate the end of summer, I am whipping up a salad highlighting some of my favorite ingredients: scallops, mango, and avocado. So simple, yet absolutely refreshing! If you love scallops, mango, and avocado, you are in for a treat!
Ingredients3 cups mixed green salad 1 mango 1 avocado, halved, pitted, peeled and cut into ½ inch cubes 9 sea scallops Sea salt and pepper ½ cup of fresh squeezed orange juice ¼ cup of olive oil Green onion for garnish
1. To make the vinaigrette, combine the orange juice and olive oil in a small bowl. Season with salt and pepper.
2. Cut the mango and avocado into ½ inch cubes.
3. Heat a grill pan and brush with a little olive oil. Season the scallops on both sides with salt and pepper. When very hot, place the scallops on the grill pan and cook for 2 minutes, then flip them over and cook for another minute until lightly golden.
4. In a bowl, toss the salad greens with the vinaigrette and put them on chilled plates. Scatter the mango and avocado cubes among the greens. Add the scallops to the plates and garnish with green onions and serve.
I am so happy that crab season lasts longer this year. I plan on making “banh canh cua” or Vietnamese fat rice noodle with crab soup. Banh canh cua is one of my favorite soups. There are two versions, pork soup and crab soup. I grew up with both but being a seafood fanatic, I enjoy the crab version much more. The noodles look fat like udon, but are made with rice or tapioca, not wheat. The tapioca noodles are clear after boiling and taste more chewy compared to the rice noodles. This dish brings back fond memories of my pharmacy rotation in Vietnam. My classmates and I would go to Ben Thanh market in Saigon for lunch or dinner and order banh canh from the various food stands. The atmosphere was always lively, great for eating and people watching. I hope you find this soup tasty and comforting!
Ingredients2 Dungeness crabs 10 cups of water 2 lbs of pork neck bones ¼ cup of fish sauce ¼ cup of sugar 2 pkg (15 oz) fat rice noodles (they look like udon) 1 lb of deveined shrimps chili pepper and pepper to taste (optional) cilantro and green onions for garnish
Fill a large stockpot with 3 cups of water and bring to a boil. Place the crabs in the water and steam for 15 minutes. Save the crab stock. Remove the meat from the body and claws, and save the juice from the body. In a separate stockpot, fill 10 cups of water and cook the pork neck bones for 2 hours. Pour the strained the pork stock, 2 cups of crab stock, and juice from the crabs into a separate stockpot. Add fish sauce. Let simmer for 30 minutes and remove any scum at the surface. Add sugar to taste.
I was out of town for a pharmacy conference in Anaheim for a few days and have not had time to blog. It felt really nice to be back home and back to my daily routine. For dinner, I decided to make crab bisque, inspired by a crab dish that I had at Joe’s Crab Shack near our hotel. French in origin, bisque is a smooth and creamy soup based on a strained broth of crustaceans, usually lobster, crab, shrimp, and even crayfish. I paired the bisque with toasted baguettes and a glass of white wine. If you are entertaining guests this holiday, this bisque would be a perfect start to your dinner party.
Ingredients2 (1 1/2-pound) crabs 1/2 cup coarsely chopped shallots or onions 1 cup coarsely chopped leeks 1 cup coarsely chopped carrots 1 cup of chopped tomatoes 1 clove of garlic 1/2 tsp saffron 1 tbsp of olive oil 1 cup heavy cream 1/2 cup white wine 1 tsp freshly ground black pepper 2 tbsps cornstarch 1 tbsp sugar chives for garnish
Fill a large stockpot with 3 cups of water and bring to a boil. Place the crabs in the water and steam for 15 minutes. Discard the water. (you can also save 1-2 cups of this original stock if you want a stronger crab taste)
I looked in the fridge this morning and found leftover crabmeat from making crab cakes yesterday. I also had mangoes and avocadoes and decided to combine all my favorite ingredients into something fun, a crab tower! Many years ago, I watched an episode from America’s Test Kitchen featuring crab tower, consisting of crabmeat with avocado and gazpacho salsas and was inspired by the idea but forgot about it. Today’s the day to test it out.
Crabmeat Salad1 tbsp extra virgin olive oil 1/2 tbsp white wine (Pinot Grigio or Riesling) 1 tsp Dijon mustard 2 tbsp mayonnaise 8 oz lump crabmeat
Mango Salsa Ingredients1 ½ cup mango, peeled and diced ½ cup peeled, diced cucumber ¼ cup tomato 2 tbsps diced red onion 2 tbsps lime juice 2 tbsps roughly chopped cilantro leaves Salt and pepper
Avocado Salsa1 Hass avocados (ripe), cut into ¼-inch dice ¼ tsp ground coriander 1 tbsp lime juice
November is the beginning of Dungeness crab season. I like my crabs steamed with beer and dipped in a mixture of salt, pepper, and lemon juice. Unfortunately, fresh crabs are still expensive in San Diego at this time of the year ranging from $5.99 to $8.99 a pound. You can get crabs from northern California for a lot cheaper, $1.99 at its cheapest and $3.99 most of the time. Seattle is another place to get fresh Dungeness crab for a decent price. Dungeness crabs are abundant in the Pacific Northwest. I heard rave review from my Seattle friends about the annual Dungeness Crab and Seafood Festival in Port Angeles held each October, but have not had the luxury of going. It is on my must do list! Until then, I was content with buying a jar of crab meat from Costco to satisfy my craving for crab cakes. This will probably be your most simple recipe for crab cakes.