Crab, Chile, and Mint Crostinis

It's been a while! I sincerely apologize! I know I'm always full of excuses, but I truly have been a busy bee. Not only am I finishing up my second to last quarter of my college life (!!!!), but my best friend flew out to Seattle to surprise me last weekend which led to an impromptu trip to Vancouver. Then of course I was busy celebrating Memorial Day by cooking up a storm.

Anyways, I hope you can forgive me. I come bearing gifts. Check out these delicious looking crostinis! These were the perfect start to a Memorial Day cook-out meal. They are fresh, creamy, and slightly spicy, with a delicious crunch- basically everything good ever in one thing.

Crab is probably one of my favorite foods, and definitely my favorite shellfish, and this dish truly lets it shine. The tart lime juice and fresh mint gives the crab a wonderful clean flavor that is amazing paired with the moderately spicy chiles. It's truly incredibly how much flavor only a few ingredients can pack!

As you can see, our party of four pretty much devoured these crostinis :)

Crab, Chile, and Mint Crostinis

recipe from June 2011 Bon Appetit

serves 4-6

ingredients:

• 8 ounces cooked lump crab meat
• 3 tbsp mayonnaise
• 2 tbsp freshly squeezed lime juice
• 1 tbsp finely chopped fresh mint, plus more for garnish
• 1/2 Fresno chile, deseeded and minced
• 1 red jalapeno, deseeded, minced, and divided
• Salt and freshly ground pepper
• Sliced sourdough bread, as much as you would like
• Extra virgin olive oil

1. Drizzle each slice of bread with olive oil and sprinkle with salt and pepper. Broil for 3 minutes, flip over, salt and pepper the other side, and broil for another 3 minutes; set aside.
2. In a medium bowl, gently combine the crabmeat, mayo, lime juice, mint, fresno chile, and 1/2 the jalapeno. Season with salt and pepper to taste.
3. Garnish with extra mint and the other 1/2 of the jalapeno. Serve with toasted bread.

Almond-Crusted Copper River Salmon with Leek and Lemon Cream and Roasted New Potatoes with Fresh Herb Pesto

One of the very first things I did when I got back to the beautiful Pacific Northwest was head to Pike's Place Market and pick up some amazing Copper River Salmon fillets. Seattle has some amazing seafood, and I had been told that Copper River salmon is the best of the best. The season for this wild salmon isn't very long at only about 3-4 weeks, but as soon as it becomes available you will see signs all over Seattle proclaiming: "Copper River Salmon is here!!!"


You're probably thinking, so what? What's so great about this fish? Well, there is a lot to praise about this amazing breed of salmon; the top of the list of course being the flavor. Copper River salmon is extra fatty so it has a smooth, rich, almost nutty taste that is praised as one of the best in the world. Aside from the taste, though, these fatty fish are loaded with Omega-3's that keep your heart and cardiovascular system healthy, as well as your immune system. You will also get more Vitamin D than a glass of milk when you eat just a 3.5 oz. fillet (source)! Last but not least, these fish are a completely sustainable dining option! Really, could it get much better?


So, what did I do with my beautiful, vibrant red Copper River Sockeye Salmon fillets? I crusted them in almonds and served them up with a very mild lemon-y leek sauce. It was sheer perfection! The almonds complemented the fish's inherently nutty flavor impeccably, and the creamy sauce added another level of flavor without overpowering the natural taste of the salmon.
The herb-y potatoes on the side were out-of-this-world good as well. The raw herbs brought so much flavor to the party that I will be making them again and again. I think they would be incredible paired with lamb if you just added a little fresh mint to the pesto.


This meal was shockingly good, and Mikey proclaimed it the best salmon he had ever eaten! If you ever make your way out to Seattle, make sure it's during the end of May or during June so you can experience the sheer awesomne-ness that is Copper River Salmon.

I wish I had taken some pictures of these babies cut into because the color is so vibrant!

Almond-Crusted Copper River Salmon with Leek and Lemon Cream

recipe from here

serves 3

ingredients:

• 2 tbsp butter
• 1 medium leek, thinly sliced (white and pale green parts only)
• 1 1/2 tbsp fresh lemon juice (juice of about half a juicy lemon)
• 1/2 cup whipping cream
• 1/2 sliced almonds, roughly chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tbsp grated lemon peel (from about 1/2 a lemon)
• pinch of sea salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 3 6-ounce skinless salmon fillets (I used Copper River Sockeye)
• 1 egg, beaten
• 1 tbsp olive oil

for the sauce:

1. Melt 1 tablespoon of butter in a heavy saucepan over medium-high heat. Add in the leeks and saute for a couple of minutes. Reduce the heat to low, cover, and cook until the leeks are very tender, stirring occasionally, about 20 minutes.
2. Increase the heat to medium and stir in the lemon juice for about a minute until the liquid evaporates. Stir in the cream and simmer for about 2 minutes, until slightly reduced.
3. Cool slightly and then transfer mixture to a blender. Blend until smooth. Strain the sauce back into the saucepan, pressing on solids to extract all the liquid possible. This part took me a while because I am completely obsessive about getting every last drop, lol. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead, just cover and refrigerate it.)

for the salmon:

1. Mix the almonds, parsley, lemon peel, salt, and pepper on a plate. Place the flour on a separate plate. 
2. Sprinkle the salmon with salt and pepper and then dredge each fillet in the flour, shaking off the excess.
3. Brush one side of each fillet with the beaten egg, and then press the brushed side of the salmon into the almond mixture. Set the salmon fillets aside, nut-side up.
4. Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat. Add the salmon to the skillet nut-side down and cook for about 5 minutes until the crust is nicely browned. Turn the salmon over and cook until the salmon is cooked through, about 5 more minutes.
5. Reheat the sauce. To plate, spoon sauce onto the plate and then top with a salmon fillet. Garnish with a lemon twist if desired.

Roasted New Potatoes with Fresh Herb Pesto

recipe from here

serves 3

ingredients:

• 1/2 cup fresh parsley
• scant 1/4 cup fresh chives
• 1 1/2 tbsp fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 tbsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 1/4 tsp sea salt
• 1 1/4 lbs red-skinned new potatoes, halved lengthwise

1. In a food prcessor, combine the parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and salt. Blend until the mixture resembles a coarse puree. (The pesto can be made 1 day ahead, just cover and refrigerate.)
2. Preheat the oven to 400 degrees.
3. Toss the potatoes with the remaining tablespoon of olive oil. Sprinkle generously with sea salt and freshly ground pepper.
4. Arrange the potatoes, cut side down, on a baking sheet. Roast until the potatoes are golden brown and tender, about 40 minutes.
5. Transfer the cooked potatoes to a large bowl and toss with pesto. Serve.

Mussels and Fennel with Saffron Cream Sauce

Spring Break has officially started for me (we've been here since Thursday but technically our Spring Break week just started Monday), and Mikey and I are enjoying it with my family down on the west coast of Florida. Naturally, we are spending the majority of our time lazing around at the beach and pool soaking up the rays (which we don't get a lot of back in Seattle), but we did put our lounging on hold for a bit yesterday and went deep sea fishing! 
I've always loved Emeril Lagasse's recipes, but never much cared for his shows- yet I'm still quite sad to see them get cut from Food Network. His shows may not have been that entertaining, but he can still cook a hell of a lot better than most of the schmucks that they have on there now (I'm looking at you two Rachael Ray and Sandra Lee).

I was looking through my Emeril's TV Dinners cookbook a while ago and as soon as I saw this recipe, I knew it had to go on my Florida menu for my mom's sake- she loves mussels. 
The mussels turned out fantastic. It was my first time ever cooking mussels, and to be honest, my first time eating them ha ha. I loved the anise-flavoring that you get from both the fennel and the Herbsaint. And, though as it turns out I, personally, am not that biggest fan of mussels, everyone else said they were the best they had ever had! The sauce is creamy, yet not too heavy paired with the vegetables. The saffron adds in a nice rich flavor. You definitely are going to want some crusty bread on hand to sop up the creamy sauce. It's a perfect dish to enjoy outside on a sunny Florida evening- cool breeze, pink sky, sangria- what more could you ask for?
I served this dish up with a nice big Italian salad (recipe coming tomorrow).

Mussels and Fennel with Saffron Cream Broth

recipe from here
(I doubled the recipe for 6 people and we had no problem finishing it.)

ingredients:

• 2 dozen live mussels, scrubbed and de-bearded
• 1 tbsp olive oil
• 1 1/2 cups fennel, julienned (about 1/2 a bulb) (reserve some of the green fronds to garnish)
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tbsp shallots, minced
• 1 tsp garlic, minced
• 2 ounces Herbsaint (or other anise-flavoured liqueur)
• 2 cups heavy cream
• pinch saffron
• salt and pepper, to taste
• 2 tbsp parsley, chopped

1. Heat the olive oil in a saute pan. When the pan is hot, saute the fennel, peppers, shallots, and garlic for 2 to 3 minutes. Season with salt and pepper.
2. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. 
3. Bring to a boil and then reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes, or until the mussels open.
4. Spoon the mixture into shallow bowls and garnish with the chopped parsley and fennel fronds.

Grouper en Papillote

Grouper is one of my favorite fish, most likely because I grew up eating fried grouper sandwiches as they are kind of the staple meal of coastal-Florida living. I knew this simple Greek recipe would be perfect for my stay back home.

The fish was delicate and moist and the vegetables got nice in soft and imparted their flavors into the grouper. The best part is, this recipe is actually pretty dang healthy! I loved dipping my crusty baguette into the sauce as Peter Minakis from Kalofagas suggests!

Grouper en Papillote

recipe from here

ingredients:

• 1 medium red onion, sliced
• 1 green bell pepper, sliced
• 1/4 cup extra-virgin olive oil
• 2 pints cherry tomatoes
• 2 cloves of garlic, minced
• 1/4 cup dry white wine (I used a Sauvignon Blanc)
• 2 smallish (very precise I know) zucchini, sliced
• 4 grouper fillets (7-8 ounces each)
• 1/4 cup fresh basil leaves
• 1 tsp dry oregano
• sea salt
• freshly ground black pepper
• parchment paper
• butcher's twine (I just asked my butcher and he cut me off a nice long piece gratis!)

1. Preheat oven to 400 degrees.
2. Roast the tomatoes in the oven in a medium-sized casserole dish for around 15-20 minutes or until they burst. Remove from oven and set aside.
3. Rinse and pat dry the grouper fillets and then season all sides lightly with salt and pepper; set aside.
4. In a large skillet, over medium-high heat, add the olive oil and then reduce heat to medium. Add in the onion and pepper and saute for around 6 minutes until softened. Add the tomatoes, garlic, and wine and saute for another minute. Stir in the zucchini and season with salt and pepper to taste.
5. Set each fillet in the center of a piece of parchment paper around three times the size of the fillet. Spoon some sauce mixture over each fillet and top with a few basil leaves and some dried oregano. Carefully fold the sides of the paper up towards the middle, fold the two pieces around each other to form a seal, and twist the ends of the paper. Secure each end with butcher's twine.
6. Place the packages on a large baking sheet and bake in the 400 degree oven for 25 to 30 minutes.
7. Carefully transfer the cooked packages to individual plates and cut open at the table. Drizzle each with a bit of extra-virgin olive oil.

Edit 10/26:

It should be noted that the leftover sauce/veggies from the fish make an excellent pasta sauce over whole wheat linguini. Be sure to serve it with a nice piece of crusty bread and a good, healthy sprinkling of Pecorino Romano!