Tag Archives: seafood

Chef Adriana’s Octopus Galician Style with Potatoes and Paprika Recipe

Seafood AND potatoes? Count us in! Our March 2022 Chef of the Month’s Octopus Galician style with potatoes and paprika is our newest go-to dish.

“This recipe was inspired by the north of Spain in Galicia, this dish has very few ingredients and is simple to make and the flavor accent is Smoked Paprika and a really flavorful robust olive oil.”

Serves 4

Ingredients

  • 2 pounds of octopus cleaned, head and beak removed
  • 3 Yukon gold potatoes 
  • ¼ cup of robust extra virgin olive oil
  • 1 onion sliced in half
  • 2 bay leafs
  • 1 teaspoon of smoked paprika
  • Garnish: flat leaf parsley or microgreens

Directions

  1. In a 6 qt pot, boil water and add the bay leaves and onion.  
  2. Dunk the octopus 3 times to “scare it” then add back in boiling water and boil for 25 min.
  3. Remove octopus and set aside and save water
  4. In this water add the potatoes and boil for 12 min or so until fork-tender, the flavor of the octopus left in the water will infuse them with flavor.
  5. Slice the potatoes and create a base of the potatoes on a plate, place the octopus on top drizzle with olive oil and sprinkle with paprika and salt.
  6. Garnish with micro-greens and parsley

Connect with our March 2022 Chef of the Month
Instagram: @chefa_adriana
Website: https://www.drianafoods.com/
Facebook: @drianafoods

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Chef Carline’s Pan-Seared Halibut Filet Recipe

Fish fanatics, gather round…Chef Carline’s, our October 2021 Chef of the Month, pan-seared halibut filet recipe is light, refreshing and full of flavor. It’s the right choice for a great dinner dish!

Chef Carline's Pan-Seared Halibut Filet Recipe

Ingredients

  • 2 Halibut Filets
  • 2 tablespoons Butter
  • 1/3 cup canola oil
  • ¼ cup extra virgin olive oil (optional)
  • Fresh oregano de-sprigged
  • Fresh basil chopped
  • 1 teaspoon Minced garlic
  • Salt to taste
  • Black Pepper to taste
  • Steak seasoning to taste
  • 1 cup Vegetable broth
  • 1 tablespoon Lemon juice
  • 1 tablespoon capers
  • 1/3 of cup Heavy Cream
  • 2 tablespoons Butter

Directions

  1. In steak pan, add butter and canola oil; under high heat sear Halibut filets 2-3 minutes depending on thickness of the filet. 
  2. Flip the filet to continue cooking another 2-3 minutes.  Remove from steak pan and place on a platter.
  3. Add vegetable broth, olive oil (if needed), lemon juice, black pepper, salt, minced garlic, basil, oregano, capers, and heavy cream to the steak pan.
  4. Stir ingredients together, bringing to a simmer for about a minute.  Serve filet on a bed of your favorite carb (e.g., potatoes, butternut squash, carrots, rice) dressed with the sauce.

Chef Eddie G.’s Pan Seared Scallops Recipe

Photographer credit: Bill Brady Photography

Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

Ingredients

  • 12 large scallops
  • Extra virgin olive oil
  • ½ cup Barrow’s Intense Ginger Liqueur
  • 1 clove garlic, minced
  • 1 Tbs. butter
  • 1/2 lb. micro greens

Directions

  1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
  2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
  3. Add ginger liqueur carefully, and add minced garlic.
  4. Let reduce, adding butter until it’s the consistency of syrup.
  5. Place scallops on micro greens and top with the ginger glaze.
  6. Enjoy!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

Chef Roshara’s Blackened Sea Scallops and Shrimp Recipe

Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.

Ingredients

  • 7 1/2 stick butter
  • ¾ cup olive oil
  • 5 shallots, finely diced
  • 3 cloves garlic, minced
  • 14 cups white wine
  • 2 qt Seafood Broth (reduce) 
  • Scallops
  • Shrimp
  • 1 tbsp. saffron
  • ¼ c chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the shallots and garlic and cooked until softened, about 4 minutes.
  3. Add the wine and saffron.
  4. Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
  5. Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
  6. Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.

Connect with our September 2020 Chef of the Month

Chef Brazil’s Crab Fritters Recipe

Ever wake up feeling a bit…crabby? Luckily, Chef Brazil’s Crab Fritter Recipe is the crabby solution to a crabby situation (pun intended). Light, delicious and simple to make, you can find his recipe below!

Ingredients

  • 8 oz crab meat
  • 1 cup flour
  • 1 tsp baking powder
  • 2 eggs (slightly beaten)
  • 1 tsp old bay or Cajun seasoning
  • tbsp fresh chopped parsley

Directions

  1. Mix all ingredients together except crab meat.
  2. Fold in crab meat and set in fridge for an hour.
  3. Scoop into 1 to 2 oz size balls.
  4. Set in fridge for 30 minutes.
  5. Fry each crab ball in pre-heated 350 degree oil and add in mixed ingredients.
  6. Drain on towel and serve.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Jouvens’ Poisson Gros Sel Recipe

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Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

  • 8 oz Yellowtail Snapper filet
  • 1 cup white wine
  • 1 tsp piment piqué minced (scotch bonnet pepper)
  • 2 tbsp red onion julienne
  • 2 tbsp lemon juice (fresh squeezed)
  • 4 oz semi-ripped plantain diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • ¼ oz red bell pepper julienne
  • ¼ oz yellow bell pepper julienne
  • ¼ oz green bell pepper julienne

Hot Slaw Ingredients

  • 1 oz purple cabbage
  • ½ oz green cabbage
  • ½ oz red bell pepper julienne
  • ½ oz yellow bell pepper julienne
  • ½ oz green bell pepper julienne
  • ½ oz carrot julienne
  • 1 tsp rice wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp piment piqué (scotch bonnet pepper)
  • The juice of one lemon

Garnish Ingredients

  • 1 Banana Leaf (4’’X4’’)
  • 4 oz salt rock
  • 1 oz pickling spice

Hot Slaw Directions

  1. In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
  2. Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

  1. In a sauté pan over medium heat,  add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
  2. Cook fish and plantains in the sauce for about 12 to 15 minutes.
  3. Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
  4. Spoon a generous amount of sauce on top of fish.

Garnish Directions

  1. Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

Octopus.jpg

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

  • 4-6lb fresh octopus
  • 4 cups water
  • ½ cup salt
  • ½ cup sugar
  • ¼ cup Pickling Spice
  • 4 fresh lemons, juiced
  • 1 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 cup green pea tendrils
  • 1 tbsp fried capers (recipe below)
  • Octopus marinade (recipe below)
  • Salt & pepper to taste

Marinade Ingredients

  • 1 cup extra virgin olive oil
  • 1 cup soy sauce
  • 2 tbsp all spice
  • 2 tbsp ground garlic
  • 2 tbsp onion powder
  • 2 tbsp Aji Amarillo Powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

  • 10 capers
  • 1 cup olive oil

Directions 

  1.  Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
  2.  Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
  3.  Allow the octopus to cook for 45 minutes.
  4.  Meanwhile, prepare the marinade and the fried capers.
  5.  Once octopus has cooked, remove from the liquid and cool at room temperature.
  6.  Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
  7.  Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
  8. Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

  1.  Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
  2.  Add capers to oil and fry until they are crisp and appear to no longer be frying.
  3.  Remove the capers from oil using a slotted spoon and drain on a paper towel.
  4.  Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Conch Fritters Recipe

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

conch fritters.JPG

Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 1 tsp salt & pepper

Wet Ingredients

  • 1 cup Mojo Criollo
  • 2 tbsp Epis
  • 1 tbsp lemon juice
  • 2 cups of diced conch (small diced)
  • 1 tbsp diced red onions
  • 1 tbsp diced mixed bell peppers
  • 1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

  • 1 oz parsley (roughly chopped)
  • 1 oz scallion (roughly chopped)
  • 1 tbsp garlic (peeled & roughly chopped)
  • 1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef John’s Creamy Salmon & Dill Soup

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Chef John‘s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!

Ingredients

1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

½ cup heavy cream

1 ½ cups whole milk

2 cups fish stock

¼ T flour

¼ T canola oil

½ cup Orzo pasta

Water boiled for pasta

¼ cup Parmesan

1 ½ oz fresh Dill

Directions

1.  Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

Chef Penelope’s Black Mussels with Korean Street Corn Espuma

IMG_4803.JPGShellfish may seem intimidating to some cooks without experience, but our September Chef of the Month, Chef Penelope Wong, crafts a seafood recipe fit for anyone to attempt. Serve these Black Mussels with Korean Street Corn Espuma for your next casual dinner to impress your guests with the complex and delicate flavors of seafood!

Ingredients

Mussels:

  • 1 pound fresh black mussels
  • 1 ear corn
  • 2 oz. roasted garlic oil
  • Salt and pepper
  • 1 tsp. sambal chili garlic paste
  • 4 oz. Japanese mirin rice wine
  • 2 oz. unsalted butter

Espuma:

  • 2 ears fresh sweet corn, kernels cut off, reserve cobs
  • 1 shallot minced
  • ½ tsp. Spiceology Korean chili flake
  • ¼ tsp. kosher salt
  • pinch ground black peppercorn
  • ¼ C. Japanese mirin rice wine
  • 1 C. homemade chicken stock
  • 2 oz. unsalted butter, chilled
  • 6 oz. heavy whipping cream
  • Micro cilantro

Procedure

Espuma:

  1. In a small stock pot, add in 1 tbsp. olive oil, sauté shallots and cut corn for 2 minutes, until corn becomes slightly charred.
  2. Add in reserved corn cobs, Korean chili flake, salt and pepper and continue to sauté.
  3. Add in mirin rice wine and allow to reduce by half.
  4. Add in chicken stock and lower heat to a slow boil.
  5. Continue to cook for 15 minutes.
  6. Remove cobs and discard. Transfer items to a high-speed vita mix blender and add in cold butter.  Starting on low speed and low power, puree and gradually increase speed to high and turn power on high, slowly pour in heavy whipping cream.
  7. Allow mixture to cool slightly to approximately 80 degrees F.
  8. Transfer to an ISI charger and reserve.

Mussels:

  1. Submerge mussels in a bowl of cold water to clean.
  2. Rub fresh corn with garlic oil and salt & pepper. Char on a grill until lightly browned.
  3. Cut kernels off of the cob and discard cob.
  4. Strain mussels.
  5. Heat a sauté pan with 1 tbsp. olive oil, add in mussels and sauté for 2 minutes or until they just start to open.
  6. Add in cut corn and sambal and sauté for 1 minute.
  7. Add in mirin rice wine and cover to continue cooking mussels for 1 minute.
  8. Add in butter and swirl in pan to slightly emulsify.

For plating: apply corn espuma into the center of a shallow bowl.  Spoon mussels on top of espuma and sprinkle with additional Korean chili flake and garnish with micro cilantro.

Connect with Our September Chef of the Month:

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Instagram: @penelopewong

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