Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘seafood recipes’
Posted: May 16th, 2014

watersThanks to everyone who entered the drawing for “Nathalie Dupree’s Shrimp and Grits,” by Dupree and Marion Sullivan. The winner is Sandy May. I’ll pop it in the mail today.
If you are not Sandy May, you are eligible to enter the drawing for “Jon Bonnell’s Waters: Fine Coastal Cuisine.”
If you love seafood, you’d love this book. It’s a smidge hoity-toity, but it deserves to be. Most of the recipes aren’t difficult at all, just imaginative, and the hard-backed tome is beautifully photographed.
Chapters include Chilled and Raw, Soups and Salads, Poached or Steamed, Sauteed or Pan-seared, Crispy Fried, On the Grill, Roasted or Baked and (nonfish) side dishes.
The Texas chef draws on a lifetime of passion for fishing and cooking, which he pours into his Fort Worth restaurant Waters: Bonnell’s Coastal Cuisine.
This book grew out of that experience and can seat us at the best table any night of the week.
To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com, including your name, mailing address and name of the book you want. (I usually have several drawings going at once.)
From Bonnell’s book, I love the idea of using long rosemary springs as skewers in this recipe:

This recipe makes me want to go home right now.

This recipe makes me want to go home right now.

GRILLED SCALLOP KEBABS ON ROSEMARY SKEWERS WITH HERB BUTTER

Serves 3-4
Allergy Fish, Milk, Shellfish
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 3-4 large fresh rosemary sprigs
  • 12 large diver scallops (U15 count)
  • Kosher salt
  • 2 tablespoons olive oil
  • 2-3 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh dill
  • 4-6 basil leaves
  • 4oz butter, softened (1 stick)
  • 1/2 teaspoon freshly ground black pepper

Directions

Step 1
Begin by removing a few of the rosemary leaves from the stems and reserve. Soak the stems in cold water for at least 30 minutes.
Step 2
Clean the scallops well by removing any small side muscle that may be attached, then pat them dry with a paper towel. Skewer the scallops onto the rosemary stems, leaving a little space between them. Season lightly with about 1 teaspoon salt, then brush a light coating of olive oil on the scallops to keep them from sticking to the grill. Grill over high heat. Watch carefully to make sure the scallops cook and the rosemary doesn't get too burned. Choosing heavy branches of rosemary and soaking them is the key.
Step 3
Chop the reserved rosemary leaves with all the other fresh herbs. Combine the chopped herbs, softened butter, salt to taste and pepper, and warm gently. Once the scallops have cooked, pull them from the grill and brush heavily with the herbed butter while they're still hot.
Posted in: Uncategorized
Posted: July 9th, 2013

Martha Stewart Living sucked me into this recipe, which has provoked a vortex of craving that's making it very difficult to concentrate. It's actually written by Emeril Lagasse. Bam.

Martha Stewart Living sucked me into this recipe, which has provoked a vortex of craving that’s making it very difficult to concentrate. It’s actually written by Emeril Lagasse. Bam.

Getting ready for tomorrow’s cooking day/food shoot, I had about 20 recipes laid out across my desk. I’m in manic mode in the kitchen right now. Last night I made two dinners because I couldn’t decide which to do, in hopes that I won’t have to cook again tonight.
But I want to anyway.
I picked four of those 20 recipes to write about in my upcoming Wednesday columns, one more than usual, but the decision was difficult. I had to skip one of my favorites: Grilled-Fish Tacos with Roasted-Chile-and-Avocado Salsa. It has all the makings of a mid-summer classic, with apologies to major league baseball.
It promises to be plenty spicy, and lacks the fatty breading and mayonnaise dressing that usually accompany fish taco recipes. Plus, it has avocado in the name, which makes it pretty much irresistible. Co-worker and friend Sherry Rieder and I have both been on an avocado kick lately. (I actually blame mine on her. She made two batches of guacamole served in my presence within a week of each other.) We’ve taken to saying “You had me at avocado” and the drooling begins anew.
I don’t see any avocado in the photo, but it’s enough just to know it’s there.

Posted in: Uncategorized
Posted: April 17th, 2013
Fast Shrimp Bisque from Better Homes & Gardens would make a delicious light dinner or appetizer.

Fast Shrimp Bisque from Better Homes & Gardens would make a delicious light dinner or appetizer.

Creamy soups don’t have to be nutritional disasters. Even better, they don’t require much in the way of cooking. Fast Shrimp Bisque only needs a gentle heating to cook the shrimp.
Use fat-free milk and evaporated milk to keep the calories down and this would make a nice spring-y lunch or dinner appetizer. Or light dinner and amazing leftovers for lunch. Of course, that would require leftovers, which come to think of it, might not be much of an issue.
In my house, when something’s this good and it says it serves 4, my avid-runner husband will eat 2 1/2 to 3 portions and ask me what else there is to eat.
For this I recommend serving this with some soft Italian bread or a multigrain roll, a bowl of fruit, maybe a big spinach salad with bacon and maybe dessert.
Fresh iced tea might help fill in the nooks and crannies.

Posted in: Uncategorized

Switch to our mobile site