Roasted Red Pepper & Almond Salmon

You ever hear someone say “I am sick of eating…” whatever they say it makes me think, that sometimes it isn’t the actual meal we get tired of eating, it is simply that we get tired of people making a dish the same way over and over without allowing a chance to impart some creativity.

The main thing people need to remember when stepping foot into any kitchen is, very few things are set in stone, so therefore have fun and try something new. This Almond & Red Pepper Roasted Salmon is something out of the ordinary for many people, so don’t be afraid to give it a try.

Trust us, once this dish gets to cooking and you begin to smell the Roasted Red Peppers mixing with the Almonds and Almond Oil, you will know you made the right choice to stay at home and cook this evening.

(click Read More for the entire recipe)

Recipe Of The Day: Spicy Scallop Gratin

Being that October is National Seafood Month, we figured this dish was a perfect way to start off the weekend especially seeing as how it is Friday night and everyone needs a solid home-cooked meal every so often (more often than not, will keep you healthier and save you a fair amount of money also.)

Our Spicy Scallop Gratin is something you bust out on a date or for some special friends who deserve to eat only the best prepared with love and quality ingredients. Enjoy this dish wish some nice white wine or some blended cocktails alongside some Jasmine rice or couscous.

Spicy Scallop Gratin

Ingredients

½ cup fresh breadcrumbs

3 TBS extra-virgin olive oil

1 TBS chopped fresh parsley

Kosher salt

Pinch of saffron threads

1 ½ to 2 lbs large scallops (muscles removed), rinsed and patted dry

1 small onion, diced fine

2 carrots, diced fine

1 large clove garlic, chopped

¼ tsp smoked paprika

1 tsp Sriracha Sauce

¼ cup dry white wine

2 TBS unsalted butter

Directions:

Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.)

Mix the breadcrumbs, 1 TBS olive oil, the parsley and a pinch of salt in a small bowl.

Soak the saffron in a separate small bowl with 1 TBS water.

Heat 1 TBS olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat.

Add the scallops, season with salt and sear until golden, about 2 minutes.

Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).

Heat the remaining 1 TBS olive oil in the skillet.

Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes.

Add the garlic and paprika and stir until toasted, about 1 minute.

Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute.

Stir in 1 1/2 cups water, the saffron and soaking water, Sriracha Sauce and any juices from the plate of scallops.

Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt.

Remove the skillet from the heat and stir in the butter until melted.

Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes.

Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.

The Supreme Plate Spicy & Crispy Shrimp

Ingredients:

For the Sauce -

½ cup mayonnaise

1 TBS plus 1tsp Asian chili sauce (such as sambal oelek)

2 TBS honey

Kosher salt

For the Shrimp -

Vegetable oil, for frying

2 large eggs

¾ cup all-purpose flour

½ cup cornstarch

Kosher salt and freshly ground pepper

1 ¼ lb small / medium shrimp, (peeled and deveined)

Bibb or Hearts of Romaine lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions:

Make the sauce -  Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. 

Meanwhile, whisk the eggs in a shallow bowl.

Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten 

eggs, then return to the flour mixture, turning to form a thick crust.

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature.

Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce.

Arrange the lettuce in a shallow serving bowl or on individual plates.

Top with the shrimp and garnish with scallions.

Recipe Of The Day: Salmon Croquettes

Sometimes simplicity is what things lack in today’s world. I was once told, by an old boss of mine “don’t try to recreate the wheel,” and since then I have somewhat been living by that motto.

When things seem to become overly complicated everyone has the tendency to lose focus. This rings true especially in the kitchen. With 2012 already moving full steam ahead, it is truly the time for people to take back their lives, simplify things and of course eat some damn good food in the meantime.

Salmon Croquettes. A breakfast that many of us grew up eating, sometimes baffles people and well that just isn’t fair. So here goes an old world classic, that can be spruced up any way you like, just don’t go so far as to add a bunch of crap that need not be anywhere close to your precious Salmon.

Enjoy these with a few pitchers of strong Mimosas or Sangria.
Trust us, you won’t be mad.

(click Read More for the entire recipe)

ROTD: Lemon-Garlic Shrimp & Grits

There is nothing more right than a bowl of Shrimp & Grits, especially when they have been cooked to perfection. The hints of lemon and garlic combined with the fresh shrimp and dash of cayenne pull this dish together better than a pair of new shoestrings.

Enjoy this with a cold beer, a Rum & Pepsi or some Barefoot Moscato (Cheap and fully effective.)

(click Read More for the entire recipe)

ROTD: Scallop Ceviche

The warm weather is something we love at The Supreme Plate. It allows us to fire up the grill (not that we don’t get down in fierce storms, you can check our file if you don’t believe us) and enjoy some fresh dishes that sometimes don’t require any cooking at all. A little bit of proper preparation goes along way, and if you’re the planning type and not the last minute frantic type then this dish will be a surefire hit for you.

Scallop Ceviche is something that takes little to no time to whip together and always leaves the crowd asking for more.

Bust out some this weekend over a few cold drinks and some loud music, poolside.

You know that’s where we are right now on the open seas…

Enjoy!

(Click Read More for the entire recipe)

Get Your Seafood Bouillabaisse Game Up for National Bouillabaisse Day

Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. 

The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish, sea robin and European conger, and it can also include dorado; turbot; monkfish; mullet; or silver hake.  It also usually includes shellfish and other seafood such as sea urchins, mussels; velvet crabs; spider crab or octopus. More expensive versions may add langoustine (European lobster).

Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.

What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving.

No matter how you do it, ENJOY IT!

(click read more for the entire recipe)

Fried Soft Shell Blue Crab w/ Spicy Homemade Mayo

There can never be too much Seafood on the dinner table, has always been my motto.  Whether it be flash fried, lightly sautéed, grilled, baked, raw or any other method of cooking, Seafood is always welcome in my home. Recently, an old friend of ours ate Soft Shell Blue crab for the first time at a popular sushi spot in Hollywood, fell in love with it and needless to say they hit us up the next day for a recipe they could try out at home.

I mean what’s not to love, delicious crab that has been fried (hopefully with some great seasonings) to perfection alongside a strong mixed drink?  If you have ever been fortunate enough to visit the East Coast then you should know how popular and important these babies are to the environment and ecosystem. Enough of our planet green speech though, you already know what time is on our test kitchen, we try to keep things simple for you at home because we hate to hear that you loved a recipe but hated how long it took to make.

With that said, this recipe is easy, quick and packs a bit of kick with the addition of the homemade Mayo. We like to serve it alongside a seasonal salad w/ candied walnuts and a strong mixed drink such as a Hennessy Black on the rocks or a Seagrams 7 & 7.

Enjoy!

Seafood Bisque w/ Homemade Croutons (Made Easy)

Today is National Seafood Bisque Day. Seafood Bisque is something that mystifies many people because of the deep rich and creamy flavors that come out of the dish. There is nothing like serving up a dish to your family and friends that sounds like it costs an arm & a leg and required hours of painstaking labor in the kitchen. A dish like this does wonders, especially when the weather continues to cool off across Nation.

With this version here you get all of the same hearty flavors at a fraction of the cost and time.

The key to this is to make sure you have all of your ingredients ready at one time, you will hate yourself if you have everything going and then realize you still need to remove the lobster or shrimp from their shells.

Serve this up alongside some warm Sourdough Bread and a cold glass of whatever tickles your fancy.

Enjoy.

(Click Read More for the Entire Recipe)

Recipe Of The Day: Smoked Sausage & Seafood Gumbo

Today is a holiday we all must take a moment and observe. I do not care what region of the Country / World you may hail from, but today we are celebrating National Gumbo Day.

To someone such as myself who hails from Southern California, a melting pot of cultures to say the least, Gumbo has become a simple, yet intricate staple in my household that must be enjoyed with family friends and loved ones quite often. 


Incorporating all of the greatest flavors from seafood, to sausage and oftentimes some lovely chicken, Gumbo deserves to have numerous volumes of cookbooks written about its beginnings in Louisiana and all of the wonderful different versions that can be found in various corners of the world.

Originating in the 18^th century and combining some of the worlds best culinary influences from regions such as France, Spain and West Africa. Oftentimes Gumbo is considered a derivative of the French dish Bouillabaisse, this dish requires a bit of attention and a certain amount of love to create its incredible deeply layereds flavor, but have no fear our recipe makes it easier than lacing up your own shoes.

Enjoy this dish today, tonight and often.

You will feel the love from your guests when they finish (and when they pass out on your couch from being stuffed full of this delicious delicacy aka "The Itis".)

Seafood Paella with Shrimp, Spicy Chorizo, Mussels & Chicken

A dear friend of ours asked us to put up a recipe for Paella that wasn’t an all day affair. This recipe is from a Cuban-Creole restaurant we used to frequent years ago that we turned into our own and serve up every now and then. Go easy on the saffron, a lot of people like to think because it is so expensive that they should add more to the dish because they have it, that will only result in an overpowering flavor and a waste of your money.

Enjoy this over the weekend before the warm days are gone.

(Click Read More for the Entire Recipe)

Recipe Of The Day: California Style Roasted Oysters

Today being National Oyster Day we wanted to deliver a simple and delicious recipe that wont have you standing over the stove or a BBQ all day.

I know many people out there are scared of oysters because they don’t know how to open them, prepare them or eat them. But have no fear, if I can be taught to do it and you have a bit of patience you can do it to.

Patience and a few key ingredients found in most kitchens will have you quickly impressing everyone with these supposedly libido enhancing bad boys.

Let us throw a few facts out there, first off Oysters should never smell fishy, should never be purchased if they are cracked or chipped to the point you can see inside them and should never be eaten if they have been left out in the sun or a warm room.

For best results buy your Oysters the night before or the day of needing them, wash them in cool water and keep them on ice in the fridge until they are ready to be used.

This recipe pulls together pretty quickly and packs more flavor into a single bite than any Fish Filet could ever do for you.

It’s Friday, so live a little and try something different this evening. I promise you, if you take your time with this dish right here, everyone’s creative juices flowing and your going to be the hit of evening.

Enjoy!

(click Read More for the entire recipe)

Recipe Of The Day: Shrimp Stuffed Sole

New Years has come and gone. The frenzy of trying to be at the right moment just before midnight is now a memory, one that most of us don’t even care to remember. The thing that we should remember is who we spent that moment with, when the clock struck midnight as we welcomed in 2011. To everyone who has followed us, asked us questions or even recommended something to us, we wish to say Happy New Year and may whatever you set out to accomplish this year, become one step closer to being done.

With that said on to our first Recipe Of The Day: Shrimp Stuffed Sole w/ an Amazingly Quick Pan Sauce.

Sole is one of those fish that many people know nothing about, because it usually doesn’t take center stage on any menu. More of a classic standby this fish really doesn’t get its proper respect so we set out today to give you a quick recipe for something that will blow your guests minds and fill their stomachs with possibly the best seafood dish they have eaten in their lives.

This light dish, void of grease and over cooking, is simply something to behold. Nothing says “hey I put time into this dish, so obviously I must like you, or else we’d be eating Fish Filets” like Shrimp Stuffed Sole.

This goes great with a light bottle of Moscato, Sangria or plain and simple Bacardi & Pineapple Juice.

Enjoy and again, Happy New Year.

Recipe Of The Day: Salmon Cakes

These days not everyone has the desire to go sit in their favorite restaurant simply because it isn’t a secret anymore, good food can be made at home with a little know how. Besides that fact it is widely known that certain dishes are meant to be eaten at respectable spots or else you could be paying for nothing garbage.

With that being said, that brings to mind how not every restaurant can pull off a good crab cake and to find some quality crab meat in certain areas (at a reasonable price) is more difficult than one would think.

Today’s Recipe Of The Day: Salmon Cakes, are aimed at those people I so fondly relate too.

I came up with this recipe for a close person in my life who has a horrible allergy to shell fish but loves fried sea food just as much as I do.

These salmon cakes take little to no time once you have your Mise en Place together (measured out your ingredients.)