2 flounder fillets (1 pound total)
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese
½ cup Italian flavored bread crumbs
2 tablespoons extra-virgin olive oil
1 cup Marinara Sauce
½ cup shredded mozzarella cheese
Preheat the oven to 425°F.
In a baking dish large enough to just fit the flounder spread the marinara sauce over the button of the dish. Place the fish in the dish and season the fish fillets with salt and pepper.
Mix the Parmesan with the bread crumbs, and olive oil and sprinkle over the fillets. Press down on the breading to be sure it coats the fish.
Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with ¼ cup shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Serve With cooked spaghetti and a green vegetable.
Stir-Fried Chili Scallops with Baby Bok Choy
8 large fresh sea scallops
2 Tablespoons. chicken broth
1 Tablespoon Chinese chili sauce
2 teaspoons. soy sauce
1/2 teaspoons. cornstarch
2 Tablespoons peanut oil
1 Tablespoon. minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
One medium head bok choy, trimmed and sliced (about 2 cups)
1 thin carrot, sliced on the bias
3 large crimini mushrooms, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
1/3 cup chopped scallions
Rinse the scallops under cold water, remove the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry.
In a small bowl combine the broth, chili sauce, soy sauce, and cornstarch.
Heat a 14-inch ﬂat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 Tablespoon of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry for 10 seconds or until the aromatics are fragrant.
Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry for 30 seconds or until the scallops are opaque but not cooked through.
Transfer the scallops to a plate.
Swirl the remaining 1 Tbs. oil into the wok, add the bok choy, carrot, and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Add the mushrooms and scallions and stir-fry for 30 seconds
Stir the broth mixture, swirl it into the wok, and stir-fry for 1 minute.
Return the scallops with any juices that have accumulated to the wok. Cook until the scallops are just cooked. Serve with rice.
Roasted Swordfish and Potatoes with Caper Aioli
12-14 oz baking potato, cut into eighths
1/2 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 swordfish steaks, about 1 inch thick (about 1 pound in all)
1 teaspoon dried Italian seasoning
Caper Herb Aioli
½ cup mayonnaise
1 teaspoon dried parsley
1teadpoon fried chives
1teadpoon minced garlic
1 tablespoon drained and chopped capers
1 teaspoon wine vinegar
Heat the oven to 400°F. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.
Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon of each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.
1bunch asparagus, woody ends removed
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
½ cup grated Parmesan cheese
Wash the asparagus and cut it into 3-inch pieces. Place the oil in a 12-inch baking dish and add the asparagus. Toss. Add garlic, salt, and pepper. Toss again. Place the dish in the oven when you add the swordfish. Cook 20 minutes. Sprinkle with cheese and serve with the swordfish and potatoes.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
Gullah cuisine originated in the Gullah-Geechee community. These West African Slave Descendants farmed the rice plantations of the Lowcountry back in the 1700s. The Southern region now embraces its traditional food customs. Gullah Recipes are based on rice, simmered vegetables, and fresh seafood. Specifically, oysters, shrimp, grits, and okra are commonly incorporated. These beloved, cultural dishes boast a rich history and even richer flavors.
Crab cakes are popular in the Lowcountry, as blue crabs are abundant off the Carolina coast. While there’s nothing highly unusual about the way crab cakes are done here—the name is really to distinguish them from Maryland crab cakes, which are (presumably) sourced from the Chesapeake Bay and tend to use Old Bay seasoning, Worcestershire sauce, and mustard in their preparation—the typical way of doing these in Charleston is with lots and lots of fresh lump crab meat (and very little filler), some mayo, herbs like parsley, dill, or tarragon, and often a dash of hot sauce or cayenne for a little kick; then they’re almost always pan-fried/seared.
Shrimp, crab, peas, rice, okra, and greens – these are some of the nuts and bolts of Gullah dishes. Descendants of enslaved West Africans, the Gullah people have been preparing their recipes for centuries, with many of the dishes, rooted in a culture that is thousands of years old.
The cuisine of the Gullah, who still maintains a presence in South Carolina’s Lowcountry and sea islands, relies upon the gifts of land and sea. The ingredients are locally sourced in season in keeping with the ways of old. Okra soup, purloins (seasoned dishes of rice and meat), seafood soups, red rice, garlic crabs, and “Reezy Peezy,” a simple mainstay made from stewed field peas, are some of the delicious dishes that can be enjoyed today, thanks to the culinary traditions kept alive by this remarkable culture.
Though most Gullah cooking happens in the privacy of family kitchens, there is a small treasure trove of establishments where you can sample these special foods. Restaurants with dedicated Gullah menus are rare, so it’s likely you’ll find Gullah dishes mingled in with Southern or soul food fare. Click here to learn about these distinctions. Most Gullah-owned restaurants are modest and no-frills, but that’s part of the experience. Fancy is fine, but if you want a true taste of South Carolina’s culinary heritage, seek out these restaurants and eat the Gullah way.
I made this version because it is different from my usual recipe. It is delicious.
1 pound crab meat
1 egg white
1/2 lemon, zested and juiced
1 tablespoon chopped chives
1 tablespoon thyme leaves
1/2 cup mayonnaise
1/2 cup fresh breadcrumbs or panko
Salt and freshly ground white pepper
Butter or olive oil, to cook
1/2 cup extra virgin olive oil
6 shrimp, peeled and deveined, cut into thin strips
10 red pear tomatoes
10 yellow pear tomatoes
2 limes, juiced
2 shallots, finely chopped
2 tablespoons fresh dill.
Mix together the mayo, salt, pepper, egg white, zest, juice, chives, and thyme. Fold in the crab meat. Add pano crums. Add just enough for the mixture to hold together.
Form mixture into patties and refrigerate for several hours, if possible.
Saute in butter or oil until crisp and golden on both sides.
I made half the amount of sauce because it seemed to be too much for us.
1. Heat shallots in oil, then add shrimp and cook.
2. Add remaining ingredients and heat through.
3. Serve warm over crab cakes.
Charleston Crab Cakes
1/2 cup minced red onions
1/3 cup minced red bell pepper
1 tablespoon minced fresh tarragon
1/3 cup mayonnaise
1lb lump or jumbo lump crabmeat (picked over for shells and drained of any liquid)
3/4 cup panko crumbs
2 teaspoons salt or to taste
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
6 tablespoons olive oil
Place onions, bell pepper, tarragon, and mayonnaise in a mixing bowl and combine. Gently fold in the crabmeat. Add the panko and season with salt, white pepper, and cayenne pepper to taste. Let the mixture rest for 5 minutes. The panko will absorb some of the moisture and the mixture will stay together.
Layout a large piece of plastic wrap on a clean counter surface. Place half of the crab mixture on it and use a spatula or a spoon to form it into a tube about 1 3/4 inches in diameter. Bring the wrap-up over the crab and roll the crab mixture up. Twist the ends to close. Pierce any air pockets with a toothpick or skewer. Twist the ends even tighter to compress the crab mixture. Tuck under the ends of the wrap and place the tube on a plate. Repeat with the second half of the crab cake mixture. Place the tubes in the refrigerator for at least 1 hour or overnight.
When ready to cook, Preheat the oven to 350 degrees.
Cut the tubes of crabmeat into 1 1/4-inch-thick cake.s. Gently remove the plastic wrap, leaving the cakes in nice cylinders.
Heat 3 tablespoons of oil in a heavy-bottomed frying pan (non-stick works well here) over medium-high heat until very hot, but not smoking. Gently place 4 of the crab cakes in the pan and sear for 3 to 4 minutes or until golden brown. Gently turn the cakes over and sear the other side until golden brown. Place them on a baking sheet and into the oven to keep warm. Wipe the pan, add the remaining olive oil and repeat this process for the other 4 crab cakes. (If you have a big enough pan, you can cook 6 or 8 of them at the same time and skip the warming oven, but the cakes need room to sear properly and be turned so be careful not to crowd the pan).
3 ¼-inch slices of red onion from a large onion, cut in half
8 (6ounces) mini sweet bell peppers, seeded and quartered
1 clove garlic, grated
1 teaspoon fajita seasoning or taco seasoning
2 Mahi Mahi fillets about 5 ounces each
¼ cup salsa
Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees F
Heat one tablespoon of avocado oil in a medium skillet. Add the sliced onions and peppers.
Drizzle a teaspoon of oil in the bottom of a small baking dish.
place the mahi-mahi pieces on top and squeeze the juice of 1 lemon and drizzle with butter, top with sliced lemon, and sprinkle with the parsley and cilantro, cover and bake at 350 for about 30 mins or slightly firm to touch.
Black Bean And Corn Saute
1 1/2 tablespoons olive oil
1/21 a small onion, finely chopped
1 cup cooked with cooking liquid or canned black beans
1/2 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients to the saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish. Serve immediately.
This is a refreshing dinner on a hot summer day. Make the extra salmon even if you only need two servings for dinner. Leftover Salmon has many uses..Salmon
3 tablespoons extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon fresh oregano
½ teaspoon black pepper
4 fresh salmon fillets, about 6 oz each
½ teaspoons salt
Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.
Serve with warmed pita bread
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
Baked Stuffed Shrimp with Crab
¼ cup mayonnaise
¼ cup finely chopped fresh parsley
1 scallion, chopped
F garlic clove minced
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1 teaspoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
8 ounces crabmeat, picked over for shells
12 large shrimp, peeled, deveined, and butterflied
1/4 cup butter
1/4 cup grated Parmesan cheese
Coarse ground black pepper
Teo -2o z egg fettuccine pasta nests
Preheat the oven to 375 degrees F.
Combine the crab filling ingredients in a medium mixing bowl.
Place the butterflied shrimp in a baking dish just large enough to hold the shrimp.
Top each shrimp with the filling [about 1 tablespoon for each. Sprinkle panko crumbs over each shrimp.
Can be prepared ahead and refrigerated until the time you cook. This is a great dish for entertaining because it can be made in advance, plan on 6 shrimp per person.
Bake until shrimp are pink, 20 to 25 minutes.
For the pasta
In the drained pasta pot, melt the butter and add the cheese and pepper. Add the drained pasta and toss.
Place a pasta nest on each serving plate and top with the shrimp.
Serve with Garlic Sauteed Spinach
Italian Style Sea Bass
12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs
Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.
Baked Tomato Slices
1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.
Italian Style Rice And Peas
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
Scallop and Prosciutto Kebabs
The shellfish and squash kebabs can be grilled on a sheet of heavy-duty foil to prevent sticking.
You can also make a combination of shrimp and scallops if you prefer.
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf on the edge of each strip. Top the loaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates, and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.
Boils Potatoes With Herb Butter
2 lbs new potatoes
1 teaspoon salts
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper
Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.
Dilled Cucumber Salad
2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.
In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.