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1) Lemon Garlic Marinated Shrimp

AP5643

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp

  • Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemoniuice   parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

2) Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous Recipe

1/2 cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1/4 cup chopped dried apricots
1 tablespoon minced fresh ginger
1 1/4 cups water
1 cup whole-wheat couscous
1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
2 tablespoons chopped toasted cashews

  • Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
  • Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
  • Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
  • Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

3) Clams Casino 

Clams Casino Recipe

18 littleneck clams, scrubbed
2 bay leaves
1/2 cup water
1 tablespoon extra-virgin olive oil
2 medium shallots, minced
1 small green bell pepper, minced
2 ounces Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoons white-wine vinegar
3/4 cup fresh breadcrumbs, preferably whole-wheat
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon smoked or regular paprika,
1/2 teaspoon freshly ground pepper

  • Preheat oven to 450°F.
  • Place clams, bay leaves and water in a large pot; cover and bring to a boil. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
  • Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over).
  • Place the stuffed clamshells on a large baking sheet. Bake until well browned, about 20 minutes.

4) Five-Spice Scallops 

Five-Spice Scallops Recipe

1 pound large dry sea scallops, quartered
2 teaspoons canola oil
1 teaspoon five-spice powder
1/4 teaspoon salt

  • Preheat broiler.
  • Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.

5) Greek Fava with Grilled Squid

Greek Fava with Grilled Squid Recipe

3/4 cup yellow split peas
3 tablespoons extra-virgin olive oil, divided
1 small red onion, finely chopped
2 cups vegetable broth, or water, plus more as needed
12 ounces squid, cleaned
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
1 lemon, cut into wedges

  • Rinse split peas under running water to remove any grit; pick out any small pebbles.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the split peas and toss to coat. Add broth (or water) and bring to a boil over high heat. Reduce the heat to a simmer and cover. Cook, stirring occasionally to prevent sticking and skimming any foam off the surface, until most of the liquid has been absorbed and the split peas are very tender, 45 minutes to 1 hour; they should disintegrate easily. If the liquid is gone before the peas are done, add a little more liquid and continue cooking.
  • Meanwhile, cut squid body (or tubes) into 1/2-inch rings; leave the tentacles whole. Combine rings and tentacles with 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
  • Transfer the peas to a food processor; add 1 1/2 teaspoons oil, lemon juice and the remaining 1/4 teaspoon salt and process until creamy, with a consistency similar to mashed potatoes. Spread the puree (fava) onto a serving platter.
  • Preheat grill to medium-high.
  • Thread the squid rings and tentacles on skewers. Oil the grill rack. Grill the squid, turning once, until firm but tender, about 4 minutes total. Remove the grilled squid from the skewers and arrange on top of the fava. Drizzle with the remaining 1 tablespoon oil, season with pepper and sprinkle with parsley. Serve with lemon wedges.

6) Caviar-Stuffed New Potatoes

Caviar-Stuffed New Potatoes Recipe

16 boiled red potatoes, chilled
4 teaspoons caviar
4 teaspoons creme fraiche
2 teaspoons chopped fresh chives

  • Slice off one end of each potato and hollow out a small “bowl” in the other end with a melon baller. Fill each potato with 1/4 teaspoon caviar. Top with 1/4 teaspoon creme fraiche and sprinkle with chives.

7) Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks Recipe

1 tablespoon thinly sliced shallot
1 bay leaf
1/2 cup white wine
3 tablespoons reduced-fat sour cream
2 teaspoons lemon juice
2 teaspoons chopped fresh dill, divided
1 teaspoon whole-grain mustard
1/2 teaspoon salt, divided
1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/4 cup shelled pistachios
4 4-ounce tuna steaks, 1-1 1/4 inches thick
1 teaspoon extra-virgin olive oil

  • Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.
  • Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.
  • Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.

MORE RECIPES AVAILABLE AT WWW.FOODNETWORK.COM

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