Spice-Guy’s Kitchen

Ingredients:

2 tablespoons butter
10 ounces salmon, cut into thin strips
1 leek, sliced
1 red onion, thinly sliced
1 clove garlic, crushed
3/4 cup light cream
3/4 cup sour cream
1/2 tablespoon cornstarch
2 tablespoons lemon zest
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
8 ounces dry fettuccine noodles
1/4 cup grated Parmesan cheese

Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and saute about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce.
Top with Parmesan cheese to serve.
4 servings

Not exactly a recipe, kind of a class of recipes. I’ve seen it in a
number of forms. I think with oysters it’s called,
oysters florentine?

So here’s what you do:

Make a standard white sauce with butter and flour to make a light rue.
Add cream and/or milk and season with salt, pepper, and a dash of nutmeg.
Mix some of it with chopped spinach and put that in a baking dish or
individual ramicans. Sprinkle with parmesan or white cheddar cheese. Top
with oysters, scallops, halibut, whatever……… cover the whole mess
with more white sauce and some paprika and bake it/them in a moderate oven until light brown and edges begin to bubble. Open the wine & rip up some crusty bread…I could eat this every day…

Thanks again, big brother…<*)-((((-{

Ingredients: 

Sauce
2 tablespoons extra virgin olive oil
1 small yellow onion, halved lengthwise and thinly sliced crosswise
1 can (14-1/2 ounces) ready-cut tomatoes with juice
1/3 cup stuffed green olives, coarsely chopped
2 tablespoons capers, rinsed and drained
2 teaspoons finely chopped jalapeno chile
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

2 whole red snappers, each about 1-1/2 pounds, scaled, cleaned, fins removed
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
4 large Romaine lettuce leaves
Extra virgin olive oil

To make the sauce: In a large skillet over medium heat, warm the oil and cook the onion until tender, about 10 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer until most of the tomato liquid has evaporated, 12 to 15 minutes, stirring occasionally. Keep warm.

Rinse the fish under cold water and pat dry. With a sharp knife, make 2 diagonal slashes almost to the bone on each side of the fish. Rub the lime juice and salt into the slashes. Lightly brush or spray the lettuce leaves on both sides with the oil and place 2 of them on the grill. Place each fish on a lettuce leaf and grill over direct medium heat for 8 minutes. Place the remaining 2 leaves on the grill, next to the fish, and carefully roll each fish over onto a new leaf. Continue to grill until each fish is opaque at the bone, 7 to 8 minutes more. Transfer each fish with two spatulas to a cutting board. Remove the lettuce leaf and skin, cut off the heads and tails, and lift portions of the fish off the bone and onto serving plates. Spoon some warm sauce alongside the fish.

Makes 4 servings

At a recent family get-together, my brother brought his rendition of ceviche. The best I’d ever tasted. Being a world traveler seems to give him an edge. So I asked him for the recipe, and here it is. Thanks bro, you rock!

“Actually, I never do use a recipe, but if I did, it would look something like this:”

1 pound of firm white fish, cut into cubes
Lime juice to cover
1/2 red onion, chopped
3 medium tomatoes, seeded and chopped
2-3 serranos peppers, seeded, devained and chopped or your pepper of choice
3 tablespoons cilantro, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
pinch of dried cumin
Salt and pepper to taste
2 ripe avocados, diced

Place cubed fish in a glass bowl and cover with lime juice. Cover bowl and refrigerate for 3-4 hours. As the lime juice “cooks” the fish it will become opaque. Add remaining ingredients except avocados and refrigerate a bit longer to allow flavors to develop. When ready to serve, stir in avocados. We’ve eaten a lot of ceviche in a lot of different places during our travels and they can be amazingly varied. So use this recipe as a starting point and have fun. Try adding red or yellow bell peppers or substitute shrimp or scallops for the fish. We’ve even had it with ketchup added! Can’t say it was our favorite, but it was different. Enjoy.

Two 6 to 8 oz fresh salmon steaks
Salt and pepper
Vegetable oil
2 tbs chopped green onions
1/4 tsp each salt and grated ginger root
3/4 cup each diagonally sliced asparagus, zucchini and sliced mushrooms
2 tbs water
1/2 tsp grated lemon peel
Lemon slices
Season salmon with salt and pepper. Saute in 2 tbs hot oil until browned on both sides; allow 10 minutes cooking time per inch of thickness of salmon. Remove to serving plate and keep warm.
In same pan, saute green onion, salt and ginger root in 1 tbs oil 30 seconds. Add the vegetables, water and lemon peel; cover and simmer 2 minutes or until vegetables are crisp-tender. Remove to serving plate with slotted spoon. Garnish with lemon slices.

Makes 2 servings

One of my favorite brunch dishes, simple enough to do while camping, even easier at home. Don’t forget the champagne!

Ingredients:

4 small Trout or trout fillets
1 cup Milk
1 tsp Salt
1/8 tsp Pepper
1/2 cup Flour
1/2 lb Butter
1/2 cup Chopped Almonds
 Dip pieces of trout in milk; season the flour with salt and pepper and dredge the fish in it, knocking of the excess. Melt 1/8 lb butter in heavy skillet heated to about 375F(med. high) and brown fillets on both sides. Remove fish from skillet, add remaining butter and saute almonds. Serve over cooked fillets. Garnish with lemon slices and parsley.