Pan Fried Sardines

Friday, June 25th, 2010 | posted by wendy

1 # sardines (cleaned whole, heads on)
course kosher salt
good olive oil (enough to coat 1/8 inch in pan)
Drake’s batter mix or seasoned flour
salt & pepper

Lightly salt sardines and let sit for 5-10 minutes.

Dust in Drake’s (Drake’s is a seasoned combination of fine corn meal and wheat flour made in Marshall, Michigan and used in many restaurants. Chefs call it Duck Dust and it gives fried foods a nice golden brown coating).

Heat olive oil over med-high heat until sizzling hot (but not smoking). Fry sardines about 3 minutes a sice or until just opaque to the bone at the thickest part. Serve with a lemon.

Sardines are “finger food” just pick em up and then fillet them off the bone with your teeth.

Larger fish like bluegill or crappie can use a thicker batter. This can be achieved by first dipping in an egg & milk wash, then either dredging or shaking in a paper bag to coat.

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Whole Bluefish Roasted in Kosher Salt

Friday, June 18th, 2010 | posted by wendy

1 2-4 lb. bluefish*, gutted and gilled
1 lemon sliced in thin rounds
an assortment of herbs
black pepper
a few cloves of garlic
1-2 BOXES of Kosher Salt.

VIDEO of this recipe available on YouTube!

Preheat oven to 500°.

Pour a box of kosher salt into a bowl and combine with about a half cup of water. Mix together until it has a consistency of slightly damp sand. Put down a layer of this salt mixture into a roasting pan large enough to accommodate the fish.

Meanwhile, stuff the cavity of the fish with herbs, lemon, garlic and black pepper. Lay it across the salt layer, then bury the fish completely (using as much of the salt/water combo as necessary…you may need a second box of salt).

Roast salt encrusted fish for about 20 minutes, then check with an insta-read thermometer jammed through the salt and into the thickest part of the fish flesh. Once the temperature reads 125, break away the hardened sarcophogus of salt, brushing the skin clean, and simply carve the flesh from the first side of the fish. Once you reach the middle, you can pull out the main fish bone in one piece to access the second side of the fish encased in the bottom layer of salt.

Serve with Salpicon Sauce

*substitutes: Porgy, Snapper, Cod, Trout, Spanish Mackerel, Sea Bass, Fresh Sardines…pretty much any whole fish. Size will affect roasting time so use that thermometer!


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Chef Bernie's Grilled Sea Scallops with Cilantro Macadamia Nut Pesto

Friday, June 11th, 2010 | posted by wendy

This is a great condiment for grilled, baked or pan-fried fish. Here, we paired it up with big dry-pack sea scallops and scallions on a stick.

10-12 sea scallops
3-4 scallions cut into 2 inch pieces
2 bamboo skewers (soaked in water)

1 bunch cilantro (chopped)
1/4 c roasted macadamia nuts
1 T lime juice
1/2 t chipotle peppers (chopped)
1 t cumin
2 cloves garlic
3 t Tiger sauce
2 T parmesan
1/4 c olive oil (or so)

Thread sea scallops onto soaked bamboo skewers, placing a piece of scallion between each scallop.

Toast the macadamia nuts  in a 350° oven for a few minutes until golden. Set out to cool then combine with the remaining ingredients in the bowl of a food processor, streaming in olive oil last and blending until smooth. You can always skip this step and purchase the pesto at the market when it’s available.

Grill scallops for a few minutes per side on a hot grill, and serve on a puddle of the cilantro macadamia nut pesto and an additional wedge of lime.

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Grilled Greek Swordfish and Zucchini with Orange-Rosemary Marinade

Wednesday, June 9th, 2010 | posted by wendy

This is a dish I like to serve on a bed of orzo with kalamata olives, citrus zest, herbs and feta…maybe even some roasted red peppers. I have also made this recipe in a conventional oven, roasting the vegetables at 450, but broiling the sword for 4-5 minutes per side.

2 swordfish steaks
1 orange (zest and juice)
a few cloves of garlic
olive oil
lots of fresh rosemary
black pepper and a bit of kosher salt
a few zucchinis and summer squash, (cut lenthwise in slabs or as large chunks on the bias)

Crush and mince garlic on cutting board with a bit of kosher salt, the zest from an orange, several sprigs of Rosemary leaves and black pepper. Rub mixture onto swordfish steaks, then drizzle with olive oil and the juice from the zested orange. Add zucchini and Summer squash to the bowl as well and toss around. Refridgerate for about an hour.

Prepare a hot grill and grill zucchini and summer squash, set aside. Then grill steaks on high heat for 4-5 minutes per side. Serve the grilled vegetables and swordfish over the orzo. I use the remaining marinade (after it has been heated to a boil) as a dressing for the orzo. Great stuff!

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Grilled Narragansett Squid Satay with Thai Peanut Sauce

Friday, June 4th, 2010 | posted by wendy

Right now we are experiencing the season for FRESH Narragansett Rhode Island Squid. Sweeter and more tender than frozen, it’s the best you’ll find in the U.S. We’ll have it all summer, but it’s best to call ahead to make sure we have it in the case.

This recipe serves 2
3/4 lbs. cleaned squid (mantles & tentacles)
bamboo skewers soaked in water for 10-20 minutes
4 oz. smooth peanut butter
4 T soy sauce
4 T rice vinegar
3 T peanut oil
1.5 T brown sugar
1 clove garlic
pinch of red pepper flake (to taste)

Cut squid bodies (mantles) in half lengthwise. Weave soaked skewer at 1 inch lengths through squid in segments with tentacles in the center.

Place skewers on a hot grill (white coals, no flame) and baste with peanut sauce…grilling 2–3 minutes per side. Serve with peanut oil dipping sauce on the side.

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Chinese Black Bean Squid

Thursday, June 3rd, 2010 | posted by wendy

(serves 4)

•    2 lbs. squid
•    2-4 T black bean paste*
•    2 t sugar
•    4 T sherry (or rice wine)
•    2 T peanut oil
•    4 cloves of garlic, minced
•    2 t grated ginger root
•    4 scallions, chopped diagonally
•    2 t cornstarch
•    2 T sherry (or rice wine)
•    2 cups pea pods (broccoli, etc.)

Cut cleaned squid into fillets, score once side with knife (without cutting through meat) to put crosshatch pattern on squid.  Then cut fillet into triangles approximately 1 1⁄2” in size.

Mix black bean paste, sugar, 4 T sherry and let sit 20-30 minutes.  Separately mix cornstarch and additional 2 T sherry.  Set aside.  (This will be used to thicken sauce at very end of cooking.)

Blanch a green vegetable of your choice (cut into bite size pieces) by dropping into boiling water for 30-60 seconds depending on the vegetable.  Refresh under cold water to cool immediately then pat dry.  Set aside.

Heat 2 T peanut oil in wok (medium-high) then lightly brown the garlic and ginger.  Add squid and half of the scallions.  Stir fry for 30 seconds.  Add the black bean sauce and continue to stir fry for 1-2 more minutes, then add the cornstarch mixture to thicken, vegetables and remaining scallions.  Serve over hot rice.

*  A spicy addition to black bean paste is to add a tablesspoon or so of Chili paste, available at most Asian grocery stores.  The chili paste is HOT but delicious!

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Calamares Rellenos (Stuffed Squid)

Thursday, June 3rd, 2010 | posted by wendy

serves 4 to 6

•    20-24 medium squid, with tentacles
•    5 T olive oil
•    3⁄4 cup chopped onion
•    4 cloves garlic, minced
•    3⁄4 lb. cured ham, in 2 or 3 pieces, minced
•    1⁄2 t paprika
•    3 T minced parsley
•    salt & pepper
•    4 t white wine
•    5 T bread crumbs
•    flour for dusting

Tomato Sauce
•    2 T olive oil
•    6 T chopped onion
•    2 cloves garlic, minced
•    3 T tomato paste
•    3 fresh medium tomatoes, skinned and chopped, or 6 canned plum tomatoes
•    3 T water
•    2 T minced parsley
•    salt & pepper
•    pinch sugar
•    3/4 cup dry white wine

To make the tomato sauce, heat the oil in a shallow casserole and sauté the onion and garlic until the onion is wilted.  Add  the tomatoes, tomato paste, water, parsley, salt, pepper, sugar and wine.  Cover and simmer 15 minutes.

Meanwhile, clean the squid well, leaving the mantles (bodies) in one piece.  Mince and reserve the tentacles.  In a  skillet, heat 2 T of the oil and sauté the onion and garlic until the onion is wilted.  Add the minced tentacles to the skillet along with the ham.  Cook 2 minutes, turn off the flame and add the paprika, parsley, salt, pepper, wine and bread crumbs.

Fill the squid bodies with the prepared mixture.  Dust with flour and fry in the remaining 3 T of oil, very briefly, turning once (they should not brown).  Transfer to the casserole with the tomato sauce, cover and cook in a 350° oven for 1 hour.  Serve with a salad and a medium-dry white wine.

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Squid in Anchovy Sauce

Thursday, June 3rd, 2010 | posted by wendy

(serves 4 to 6)

•    3 lbs. small squid, cleaned and cut into rings
•    1⁄2 cup olive oil
•    1 cup chopped onion
•    freshly ground pepper
•    4 oz. flat anchovies, drained
•    1 cup clam juice
•    1⁄4 cup finely chopped parsley
•    juice of 1 1⁄2 lemons or to taste

Heat the oil in a saucepan and add the onion.  Cook until the onion is translucent.  Sprinkle with pepper and add the squid and anchovies.  Do not add salt until the very end, if ever (the anchovies are already salty).  Add the clam juice and parsley and simmer 30 minutes.  Add the lemon juice and serve hot in small soup bowls with parsley sprinkled over.  Serve with a crusty bread for dipping.

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Monahan’s Squid Salad

Thursday, June 3rd, 2010 | posted by wendy

(serves 2-4)

•    1 1⁄2 lbs. squid (cleaned and  cut into 1⁄4” rings)
•    2 cloves garlic, chopped
•    10 T extra  virgin olive oil (6 T for vinaigrette & 4 T for sauté)
•    1⁄2 t oregano
•    1⁄2 medium sweet onion (vidalia, if in  season), coarsely chopped
•    1 T white wine vinegar
•    1 T rice wine vinegar
•    1  1⁄2 T lemon juice
•    1 T Tiger sauce (available at Monahan’s)
•    2 pinches Old Bay seasoning (available at Monahan’s)
•    salt & pepper to taste

Vinaigrette:  Combine 6 T olive oil, vinegar, oregano, onion, lemon juice, tiger sauce & Old Bay

Heat remaining 4 T olive oil over medium-high burner until quid sizzles in pan, then sauté for 1 minute. Stir in garlic and sauté for another minute, then drain in colander and set aside to cool.  Add cooled squid to vinaigrette and marinade for 30 minute.  Serve on a bed of lettuce

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Calamari alla Piastra (Crispy Griddle Squid)

Thursday, June 3rd, 2010 | posted by wendy

serves 4

•    2 lbs. fresh squid (cleaned with the skin and tentacles left on)
•    1⁄2 cup extra  virgin olive oil
•    8 cloves garlic (peeled and sliced
•    Leaves from a branch of thyme
•    1 t crushed red pepper flakes
•    1 t. fine sea salt

Combine squid, oil, garlic, thyme, red pepper flakes and salt in a medium bowl and marinate for 30 minutes.

Heat a large cast-iron skillet over medium-high heat. Transfer squid and marinade to hot skillet and immediately place the clean bottom of a medium cast-iron skillet directly on top of squid to flatten it as it cooks. Be sure the pans don’t trap steam or the squid won’t be crisp. Cook, turning squid once, until browned and crispy and juices have caramelized, about 8 minutes per side.

Transfer calamari and juices to a large platter and serve garnised with parsley springs and wedges of lemon if you like.

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