Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Tag: seafood
Oysters with Mignonette Sauce
Oysters with Mignonette Sauce
Despite the French name, mignonette sauce was created in New York in the 1930’s. The red wine vinegar and shallot base cuts through the brininess of oysters; making them the perfect accompaniment. There are many variations of mignonette sauce; some using champagne vinegar, herbs, hot sauce, amongst other additions. When choosing the right oyster, there are a few things to consider. The first is the type. Do you like a milder tasting oyster, then go with the traditional Blue Point. I’m partial to briny oysters such as Old Salts and Kumamoto. The next thing to consider is shucking them at home. You will need an oyster shucker, oyster gloves or a towel, and ice; preferably shaved. The oysters need to be on ice the whole time from purchase, to transport, to the kitchen, and serving. First, wash the oysters in cold water. Place on your oyster gloves. Using the oyster shucker, wedge the tip into the back lip of the oyster and pop open, trying to keep in all of the oyster liquor. Swipe the inside bottom of the oyster to loosen it from the shell. Immediately place back on ice. This will take some practice if this is your first time shucking. Then spoon over a teaspoon of mignonette sauce on each oyster.
Equipment
- oyster shucker
- shaved ice
Ingredients
- 12 oysters freshly shucked and on ice
Mignonette Sauce
- 2 tbsp shallots finely chopped
- 1/4 cup red wine vinegar
- cracked black pepper
Instructions
- Mix together the red wine vinegar and shallots, then refrigerate. Wash, then shuck the oysters. Place on shaved ice. Spoon some of the mignonette sauce on each of the oysters. Crack fresh pepper over each of the oysters and serve.
Blackened Grilled Shrimp
Blackened Grilled Shrimp
Blackened seasoning was made popular in the 1980’s by the godfather of Cajun and Creole cooking, Paul Prudhomme. The seasoning was used to mimic open-fire grilling, but on cast iron in a commercial restaurant kitchen; creating a blackened crust. Blackened seasoning is great on chicken, fish, seafood, and vegetables; giving a nice smokey flavor.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb 16-20 ct. shrimp peeled and deveined
Blackened Seasoning
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
Instructions
- Mix together the blackened seasoning.
- Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning.
- Add 5-6 shrimp on each skewer.
- Let the charcoal turn gray in a chimney starter. Pour the charcoal into the grill in a single layer and place on the grill grate. Place the skewers directly over the charcoal.
- Grill for 3-4 minutes a side until the shrimp are cooked through.
Lobster Rolls
Lobster Rolls
Lobster rolls are a staple all over New England; most notably in Maine and Connecticut. This buttery sandwich is said to have originated in Connecticut in the late 1920’s; gaining popularity up and down the Atlantic Coast. In Maine, the sandwich is typically served cold. In Connecticut, the sandwich is served warm. If cold, it is called a lobster salad sandwich. Either way you want to eat it is a win-win in my book.Unless you want to go through the trouble of cooking a whole lobster, breaking it down, and cleaning out any pieces of shells, you can buy already cooked lobster meat and save yourself some time. It usually will come frozen, so make sure to completely thaw it before cooking.
Servings: 2
Ingredients
- 8 oz lobster meat
- 2 tbsp celery finely chopped
- 2 tbsp mayonnaise
- 2 tsp chives finely chopped
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tbsp butter divided
- 2 brioche hotdog buns
Instructions
- Mix together the mayonnaise, celery, lemon juice and zest, chives, salt, and pepper. Set aside.
- Melt 1 tbsp of butter in a skillet over medium heat. Add in the lobster meat. Cook for 2 minutes, making sure the lobster is coated in the butter. Remove from the heat and let cool.
- Using a slotted spoon, scoop out the lobster meat from the butter and stir in to the mayonnaise mixture.
- Wipe out the skillet clean. Melt the other tbsp of butter in the skillet and toast the brioche hotdog buns.
- Equally distribute the lobster salad into the brioche buns.
