3 September 2019 Grilled Paella

Grilled Paella

September 3, 2019 By

Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

With Lobster Tail Added

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

  • A handful of wood chips (Hickory is a good option), soaked in water for an hour
  • ¼  cup olive oil
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
  • 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
  • 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
  • ½ tsp. saffron
  • ½ tsp. each salt and pepper
  • 1 cup clam juice
  • 1 ½ cups seafood broth (could use chicken broth)
  • ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
  • ½ cup chopped tomatoes
  • 1 pound large shrimp, peeled, deveined, tails removed
  • Dozen mussels or littleneck clams, cleaned
  • ½ lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
Andouille Paella
Paella Rice and Onion

Directions:

  1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
  2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
  3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
  4. Add the garlic to the onions and cook for a minute.
  5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
  6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
  7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
  8. Add the shrimp, cover the grill and cook for 3 minutes.
  9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
  10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.

Filed Under: Chicken, Entrees, Fish, Seafood, Spanish Tagged With: , , , ,
17 July 2019 Calabrian Shrimp and Orzo

Calabrian Shrimp and Orzo

July 17, 2019 By

This quick and easy dish was in our Blue Apron box this week, and I wanted to share it and it’s fabulous and so simple to make in less than 15-20 minutes. This recipe pairs tender orzo and shrimp super flavorful from lemon, garlic and Calabrian chili paste.

Photo by Blue Apron

Ingredients:

  • ¾ pound shrimp (peeled, deveined, tails removed)
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. capers
  • 1  tsp. Calabrian chili paste
  • 1 tsp. olive oil, divided
  • 4 ounces orzo
  • 1 medium zucchini, halved lengthwise and thinly slice crosswise
  • 2 Tbsp. crème fraîche
  • Lemon, quartered and seeded
  • ¼ cup grated Parmesan cheese
Calabrian Shrimp and Orzo
Photo by Blue Apron

Directions:

  1. Pat the shrimp dry with paper towels and place in a medium bowl with the chopped garlic, capers, as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be (we used ½ the teaspoon), ½ teaspoon olive oil and a pinch of salt and pepper. Stir to combine, set aside.
  2. Bring a medium pot of water to a boil over high heat. Add the orzo to the boiling water and cook for 8 minutes. Drain and return the orzo to the pan to keep warm under cover.
  3. While the orzo is cooking, heat remaining ½ teaspoon of olive oil on medium-high until hot in a large nonstick sauté pan. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan. Add the prepared shrimp in an even layer to the other side of the pan and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring the zucchini and shrimp together, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
  4. To the pot of cooked orzo, add the cooked shrimp and zucchini, crème fraîche and the juice of 2 lemon wedges. Stir to combine.
  5. Taste, then season with salt and pepper, if desired. Serve the finished shrimp and orzo with the cheese and remaining lemon wedges.

Serves two.

Filed Under: Italian, Pasta, Seafood Tagged With: , , ,

Warm Crab and Artichoke Dip

February 8, 2019 By

During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!

This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).  

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (we used low fat)
  • ½ cup sour cream (we used low fat)
  • 2 Tbsp. green onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce, we use Cholula
  • ¾ cup of grated Parmesan cheese, to go into the dip
  • ½ tsp. each salt and freshly cracked pepper
  • 1 8 ½-ounce can artichoke hearts, drained well
  • 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
  • ½ cup of grated Parmesan cheese, to top the dip

Directions:

  1. Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
  2. Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
  3. Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
  4. Bake for 18-20 minutes.

Serve with crusty bread or scoop-type tortilla chips.

Serves 8.

Filed Under: American, Appetizers, Cheese, Seafood, Snacks, Starters Tagged With: , , , ,

Easy Grilled Lobster Tails

January 5, 2019 By

I grew up 20 miles from Maine in Quebec so lobster is something we ate a lot of when I was growing up. While I think a lobster boil is hard to beat, I sometime like grilled lobster tails to pair with a steak. Who doesn’t like a great surf and turf?

This recipe is a breeze and so fun do to for an outdoor party. Once you have the Lobster Butterfly Technique down, everything else comes together in minutes.

Ingredients:

  • 2 8-ounce lobster tails
  • ½ cup butter
  • 2 cloves garlic, finely minced
  • ½ tsp. paprika
  • Big pinch of salt and pepper
  • Grated zest of ½ lemon (I use a microplane for this)
Lemon Butter

Directions:

  1. Coat a few layers of paper towels with a neutral oil like vegetable or Canola. Grease the grates of a grill. Preheat the grill on medium-high for 10-15 minutes.
  2. Using the Lobster Butterfly Technique shown in the linked video, use kitchen shears to cut down the shell of the lobster tail from fleshy end to right before what I call the tail ‘feathers’. Gently pull the meat out of the shell leaving the meat attached to the tail feathers intact. Lay the meat over the shell.
  3. In a small saucepan over medium heat, place the butter, garlic, paprika, salt, pepper and lemon zest. Cook stirring occasionally until the butter starts to brown slightly, about 4 minutes. Take off the heat.
  4. Spoon half the butter mixture over the lobster meat. Carefully place the lobster tails on the grill, meat side up, cover and cook for 12 minutes, basting once during the cooking process.
  5. Rewarm the remaining butter and serve with the lobster tails for dipping.

Serves two.

Filed Under: American, Entrees, Seafood Tagged With: , ,
22 February 2018 Bacon Wrapped Scallops

Bacon Wrapped Scallops

February 22, 2018 By

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

Bacon-wrapped scallops – add this to my list of ‘not really a recipe, but…’ deliciousness. I hadn’t made bacon-wrapped scallops since perhaps the 90s but needed to prepare something quick for a last minute invite of friends and had bacon and scallops so I thought…old school, but why not!?

I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.

Ingredients

  • 6 slices of thick-cut bacon
  • 12 large scallops

Directions

  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.

Makes 12 bacon-wrapped scallops.

Bacon Wrapped Scallops
Serves 4
Delicious and easy appetizer that will be a favorite at your parties.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 6 slices of thick-cut bacon
  2. 12 large scallops
Instructions
  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.
Notes
  1. I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/

Filed Under: American, Appetizers, Seafood Tagged With: ,
13 February 2018 Top Dishes for Mardi Gras Celebrations

Top Dishes for Mardi Gras Celebrations

February 13, 2018 By

According to Wikipedia, Mardi Gras, also called Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

I’ve always liked Mardi Gras. When I was a young child in Canada, my grandma used to dress my sister and me up in costumes and take us trick or treating on her street. Back then, kids dressed up just like for Halloween and collected treats.

Now that I’m an adult, the holiday is still centered on treats, in the form of actual food and I don’t miss a chance to celebrate with New Orleans-worthy dishes. Here are some of my top dishes for Mardi Gras celebrations.

Crawfish Bisque

Easy Mardi Gras Beignets

Easy Crawfish Etouffee

New Orleans Jambalaya

Laissez les bons temps rouler!

Veronique

 

Filed Under: American, Chicken, Desserts, Entrees, Seafood, Soups, Vegetables
21 July 2017 Easy Shrimp and Grits

Easy Shrimp and Grits

July 21, 2017 By

I returned from being on the road for work for nearly a week and the first thing I did when I got home was to get in the kitchen to fix myself some lunch! I miss my kitchen when I’m away (yeah, I know, rough life eating at top restaurants and getting room service) – eating out gets old fast!

Today when I got back from Boston (such a great food town by the way), I made myself a comforting bowl of grits topped with spicy sautéed shrimps. Such yumminess and comfort in a bowl.

I used my Easy Cheesy White Grits recipe and topped that deliciousness with buttery, spicy sauteed shrimps – fabulous!

Ingredients:

  • 3 Tbsp. butter
  • 4 bacon strips, finely chopped OR ¼ cup finely diced pancetta
  • 1 garlic clove, finely minced
  • 2 Tbsp. hot sauce, I used Frank’s Red Hot
  • 12 large shrimps, peeled and deveined, tails removed
  • Easy Cheesy White Grits recipe

Directions:

  1. In a large sauté pan over medium-high heat, melt the butter.
  2. Add the bacon or pancetta to the butter and sauté for 3-4 minutes, until just browned.
  3. Add the garlic to the bacon and cook for a minute, stirring frequently.
  4. Add the hot sauce to the buttery mixture and stir to combine all the ingredients.
  5. Add the shrimps and sauté until cooked, about 2 minutes per side.
  6. Divide the grits between two bowls and top with the shrimps and the sauce.

Makes two servings.

Filed Under: American, Bacon, Entrees, Seafood Tagged With: , , ,
29 June 2017 Short Cut Creamy Lobster Bisque

Short Cut Creamy Lobster Bisque

June 29, 2017 By

Giant Lobster Claw

Last weekend, I hosted my annual Lobsterfest where I boiled ten 2 – 2 ½ pound lobsters for my party of nine. Not being one to run out of food at parties (the Canadian in me), I bought and extra lobster….just in case. Needless to say, with all the sides and appetizers, the extra lobster went uneaten. There were even two leftover claws!

I try to keep things somewhat low-carbs during the week, so I opted to make lobster bisque with some of the leftovers. I call this recipe “short cut” as someone who shall remain nameless threw out all the shells before I could make a stock, so clam juice was used instead of the long-to-make stock I typically use. If, unlike me, you don’t have 3 pounds of leftover cooked lobster to use up, just buy cooked lobster tails from the store.  

Ingredients:

  • 2 Tbsp. vegetable oil
  • ½ large onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • ½ tsp. paprika
  • ½ tsp. ground cayenne pepper
  • ½ tsp. salt
  • ¼ tsp. freshly-ground black pepper
  • 2 Tbsp. tomato paste
  • 2 cups lobster stock or clam juice
  • 2 cups heavy cream
  • 2 Tbsp. butter
  • 1 tsp. corn starch combined with ¼ cup cold water (this is called a slurry)
  • 1 ½ pounds cooked lobster meat, chopped in bite-size pieces

My Lobster Boil

Directions:

  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onions and cook for 4 minutes, until softened and pale golden, stirring frequently.
  3. Add the garlic and cook for an additional minute.
  4. Add the wine, Worcestershire, thyme, paprika, cayenne pepper, salt and black pepper. Cook for 2 minutes.
  5. Add the tomato paste and lobster stock (or clam juice) and simmer over medium-low heat for 10 minutes, stirring occasionally.
  6. Using an immersion blender (could use a regular blender also), purée the soup until smooth.
  7. Add the cream and butter, stir then bring the soup to a low simmer over medium-high heat (don’t allow to boil).
  8. Add the slurry and stir until the soup has thickened slightly, about 2 minutes.
  9. Add the lobster meat and simmer for another 5 minutes over medium-low heat.

Serves four generously.

Cheers,

Veronique

 

Inspired by this recipe.

Filed Under: American, Seafood, Soups Tagged With: , ,
15 June 2017 National Lobster Day Recipe

National Lobster Day Recipe

June 15, 2017 By

Today’s National Lobster Day and in its honor, I’m sharing a delectable lobster pasta recipe from a local New Jersey restaurant serving that appetizing dish.

Saffron Rigatoni with Lobster Coral Butter

Courtesy of Chef Seadon Shouse of Halifax, Hoboken

Main ingredients:

  • 3, 1 1/4 pounds lobsters
  • ½ pound royal trumpet mushrooms, thinly sliced
  • 1 Tbsp. flat leaf parsley
  • 1 lemon
  • ½ cup onions, small diced
  • 1 ½ cups lobster stock
  • 1 tsp. sea salt
  • ½ tsp. black pepper

Saffron pasta dough ingredients:

  • 2 cups all-purpose flour
  • 1 egg
  • 4 Tbsp. boiling water
  • Pinch saffron

Lobster coral butter ingredients:

  • 1 pound Lobster Bodies, cleaned
  • 2 pound unsalted butter, room temperature
  • 1 ounce Fresh Lobster Coral (roe, not cooked), pureed

Directions:

For the Lobster

  1. Place a large pot of water on the stove to boil. Salt the water as if it was ocean water.
  2. Place the live lobsters in the water and boil for 7 minutes.
  3. Remove the lobster and shock in ice water.
  4. Once cool, clean the meat out of the shells and cut into a large dice.

For the Lobster Coral Butter

  1. Melt 1lb of the butter in a medium sized pan and cook the lobster bodies in it on medium to low heat. You don’t want to brown or clarify the butter. You want it to still have the milk solids in it and be creamy. Cook for 30 minutes stirring often. Remove from heat and strain through a small holed china cap, making sure to extract all of the butter and lobster flavor out of the bodies. Cool the lobster flavored butter until solid.
  2. Combine the lobster butter with the remaining 1lb of butter and the lobster coral in the bowl of a mixer.
  3. Using the whisk attachment, whip the butter together until fluffy and smooth.

You will have more Lobster Coral Butter than you need for this recipe, but it freezes well.

For the Saffron Pasta

  1. Combine the boiling water with the saffron and let sit until it reached room temperature.
  2. Combine the egg with the saffron water.
  3. Place flour in a food processor and slowly add in the egg and water mixture until it is all combined.
  4. Remove and knead by hand until smooth and let rest, refrigerated and at least an hour before making pasta.

When making the pasta you can make any shaped pasta you like. I like rigatoni for this recipe so I make rigatoni with a pasta extruder.

To Finish the Dish

  1. Place a pot of salted water on the stove to come to a boil.
  2. While the water is heating up start to sweat the onions in a large skillet with a little olive oil.
  3. Once half way cooked add in the trumpet mushrooms and cook until golden brown.
  4. Add in the lobster stock and let reduce slightly.
  5. While stock is boiling, add in 4Tb of the Lobster Coral Butter, juice of half the lemon and some chopped parsley.
  6. Once the water is boiling start cooking the pasta. Cook until desired doneness, remove promptly and add to the skillet.
  7. Cook in the skillet for a minute so the pasta absorbs the sauce and then add in the diced lobster meat at the very end so you do not overcook the lobster.
  8. Season with salt and pepper and serve.

Serves 4.

Cheers,

Veronique

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , ,
11 April 2017 Zoodles Shrimp Scampi

Zoodles Shrimp Scampi

April 11, 2017 By

Yes, I’m officially on the zoodles bandwagon. Not familiar with zoodles? They’re made by spiralizing vegetables and using as you would pasta. Many grocery stores even have already-prepared zoodle packages in the produce department – mine does. Zoodles are a good way to reduce carbohydrates intake, thus reducing high blood sugar – it’s why they grace my fridge every week instead of perfectly-cooked pasta.

In this dish, I’ve made a ‘standard’ scampi recipe and topped sautéed zucchini zoodles with it. It’s very tasty and I almost forgot I wasn’t eating delicious, starchy, al dente pasta (yeah, right LOL).

I know many don’t believe in cheese over fish/seafood but, what the heck, if it tastes good, use it!

Ingredients:

  • 1 tsp. vegetable oil
  • 4 cups zucchini zoodles
  • Pinch of salt and pepper for the zoodles
  • 1 stick of butter (8 Tbsp. or ½ cup)
  • 2 large or 3 small garlic cloves, minced
  • 1 pound of medium shrimp, shelled, deveined and tails removed
  • ½ tsp. each salt, black pepper and red pepper flakes
  • Juice of 1 lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
  • 2 Tbsp. grated Parmesan cheese (optional, purist, just omit)

Directions:

  1. In a large sauté pan over medium-high heat, warm the oil. Add the zoodles and the pinch of salt and pepper and cook for 5 minutes, stirring occasionally so they don’t stick to the pan. Set aside with a lid on the pan.
  2. In a large sauté pan over medium-high heat, melt the butter. Add the garlic and cook for 1 minute, stirring to prevent scorching. Add the shrimp, salt, black pepper and red pepper flakes and cook for 5 minutes, turning the shrimps periodically. Add the lemon and toss one last time.
  3. Divide the zoodles between two serving bowls, top with the buttery, garlic shrimp and sprinkle each bowl with parsley and cheese (if using).

Serves two.

Cheers,

Veronique

Filed Under: Entrees, Italian, Seafood, Vegetables Tagged With: , ,
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