Posts Tagged ‘Seafood’

Baked Maitaki Oyster New Orleans Style

Servings: 1-2


1 strip thick-cut apple wood smoked bacon, finely chopped
1/4 cup yellow onions, chopped
1/8 teaspoon sambal
2 cloves garlic, minced
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1/2 cup cream
1/4 cup dry white wine
1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
2 Tbsp. Parmesan, finely grated
2 tsp. fresh lemon juice
2 tsp. parsley leaves, finely chopped
2 heads Maitake mushrooms
Salt and pepper to taste
Olive 1 Tbsp. truffle caviar (optional for garnish)


Preheat the oven to 400 degrees F.

Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.Reduce the heat to medium, and then add shucked oysters. Using a hand blender or food processer, puree until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, and ½ of parsley and stir to blend. If needed, add salt and pepper to taste. Remove from the heat, let cool to room temperature.

Toss heads of Maitake in bowl with olive oil, salt, and pepper. On a preheated grill or skillet lightly char each side of the mushrooms approximately 2-3 minutes each side. Let cool. Gently remove stems of mushrooms and cut pieces approximately 1-inch in size (“oyster” size).

Arrange the reserved oyster shells on the prepared baking sheet. Fill each shell with “Oyster Mushroom” and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. Bake until the sauce is lightly browned, about 15-20 minutes.

Using tongs or a spatula, carefully transfer the hot shells to serving plates, garnish with remaining parsley, and serve immediately.

Oysters can be topped with truffle caviar.

Makes 1-2 servings.

Blue Port Salmon Burger with Peach Salsa

Serving Size: approx. (4) – 6 oz burgers


1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
1/4 cup scallions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste
olive oil, for sautéing
4 whole grain buns, toasted

Peach Salsa:

2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red cherry peppers, chopped fine
1/4 cup red onion, chopped
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


  1. In food processor, pulse salmon. Add to mixing bowl.
  2. Add mushrooms, blue cheese, scallions, basil, lemon zest, salt and pepper. Fold and divide into individual patties.
  3. Lightly coat a non stick sauté pan with olive oil, heat on medium/low. Place patties in pan and sauté until brown on one side. Flip and sauté other side. Approx. 5 mins on each side.
  4. To make salsa: Add all ingredients in medium size bowl, toss. Serve on top of patties in buns.

Surf and Turf Shrimp Portabella Fajitas

Shaina from Food for My Family demonstrates that the sun is not the only thing bringing a sizzle to al fresco dining this summer with her Surf and Turf Shrimp and Portabella Fajitas.

Serves 4


1 lime, juiced
3 portabella mushroom caps, cleaned with stems removed
1 pound large shrimp, peeled and deveined
Seasoning blend, below
3-4 tablespoons olive oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 red onion, sliced

For the seasoning blend:
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

To serve:
8-10 warmed 8″ flour tortillas
Chopped romaine lettuce
Pico de gallo
Avocado slices
Mango/pineapple salsa


  1. Marinate the mushrooms and the shrimp in the lime juice for 10 minutes while you prepare the seasoning blend. Sprinkle 2-3 tablespoons of seasoning blend over the mushroom caps and the shrimp.
  2. Heat 2 tablespoons of oil in a medium to large skillet or cast iron pan. Add the mushrooms to the skillet. Cook for 4 minutes over medium-high heat. Turn and continue cooking until soft and tender all the way through, another 3-4 minutes. Remove from the skillet and set aside.
  3. Add the bell peppers and red onion to the skillet and cook just until seared. Vegetables should remain crisp. Remove from the skillet and set aside along with the mushroom caps.
  4. Now add the shrimp to the skillet. Cook for 1-2 minutes per side, just until they turn pink and opaque.  Remove from the heat. Slice the mushrooms into strips, and add them and the vegetables back to the skillet with the shrimp for serving.
  5. Serve immediately with warmed tortillas and toppings.

Notes: These fajitas can be made on a grill. Oil the grill grate, the mushrooms themselves, and the shrimp before grilling.

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.


4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
2 cups crab meat
1 (8-ounce) package cream cheese, softened
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs


  1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  2. Place mushrooms onto a rimmed baking sheet.
  3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.
  4. Top each mushroom cap with bread crumbs.
  5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.
  6. Serve warm.

I hope you enjoy this recipe as much as my family does!

Baja Salmon with Mushrooms

Plenty of vitamin D in this highly flavorful salmon and mushroom dish.

Yield: 4 servings

Serving size: 5oz salmon fillet with 1/2 cup mushroom topping

Preparation Time: 7 minutes

Cooking Time: 8 minutes


1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water


Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.


Calories: 340; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 70mg; Sodium: 830mg; Protein: 31g; Total Carbohydrate: 12g; Dietary Fiber: 2g

Sauteed Rainbow Trout Filet with Spinach, Oysters, Shiitakes and Tasso

Yield: 4 servings


4 each 8 ounce skin-on Rainbow Trout Filets

1 Pound Washed Stemless Spinach

8 Ounces  Stemmed and Sliced Shiitake Mushrooms

1 Pint Freshly Shucked Gulf Oysters

2  Ounces Julienned Tasso

2 Ounces Concentrated Lobster or Shrimp Stock

4 Ounces Butter

Olive Oil


Salt and Pepper


For the sauce, place the two ounces of stock in a large coffee mug and microwave on high until boiling.  Remove and add the stick of cold butter cut in cubes and blend with an immersion blender (or transfer to a regular blender) until creamy and smooth.  Reserve in a very warm place or in a double boiler at just under simmering.

Season the Rainbow Trout filets with salt and pepper and dust in flour.  Preheat a large (12” or bigger ) or two smaller sauté pans.  First, place a tablespoon each of olive oil and butter in the pan then the Rainbow Trout filets, skin side up and sauté for about four minutes on each side on medium high heat.

While the Rainbow Trout is cooking, sauté the shiitakes in a little olive oil for about three minutes, stirring often.  Add the tasso (which is already cooked and just needs to be heated), the spinach for a couple of minutes, stilling often and finally the oysters just until the edges curl.  Reserve warm.

When the fish is done, plate in a large pasta bowl and top with the spinach and oyster mixture, including any juices.  Add one ounce of lobster butter and serve immediately.

Mushroom and Oyster Tart

Yield: 8 servings


Pasty Dough

1 lbs. Soft Flour

4 oz. Lard, Cold, Cut in ¼ inch dice

4 oz. Butter, Cut in ¼ inch dice

4 oz. Very Cold Water

Mixed Mushrooms

1 lb. Oyster Mushrooms

½ lb. Shitake Mushrooms

1 oz. Dried Porcini, reconstituted with ½ cup warm water

2 tbsp. Shallots

2 tbsp. White Wine

2 tsp. Fines Herbs (70% parsley, 20% chervil, 10% chives, chopped)

2 tbsp. Brandy

4 oz. Butter

2 oz. Extra Virgin Olive Oil

Salt and Pepper, to taste


½ cup Coarse French Bread Crumbs

2 tbsp. Butter

1 tbsp. Diced Shallots

1 tsp. Diced Garlic

1 tsp. Fresh Thyme leaves, chopped

Salt and Pepper, to taste


1 cup Oyster Liquor

2 oz. Demi Glace

2 tbsp. Dark Roux

1 tbsp. Shallots, Diced

2 oz. White Wine

1 tbsp. Fines Herbs

2 tbsp. Butter


Method for Pastry Dough

Cut lard into flour to the texture of course crumbs Mix in butter, leaving small pieces the size of peas. Add cold water, stir to gather – portion into 1 pound discs, dredge in the flour and refrigerate at least four hours or overnight (this will minimize shrinking)Roll onto a floured board in a cool place.  Cut to fit 5 inch tart pans or shallow brulee dishes.  Line the containers with buttered parchment and place the dough inside, fluting the edges.  Chill and dock the bottom and sides with a fork. Refrigerate one hour and bake for 12-15 minutes at 350 degrees.  If the dough bubbles up during cooking, press it back down with your fingers. Hold at room temperature.

Method for Mushrooms

Sweat shallots in oil and butter, raise heat and add shitakes, sauté for 2 minutes, add reconstituted porcinis, and then oyster mushrooms.  Cook stirring often for 2-3 minutes.  Add white wine, reduce to dry.  Add brandy, salt, pepper and fines herbs.  Reserve warm.

Method for Crumbs

Sweat the shallots and garlic in the butter with the thyme for 2-3 minutes.  Stir in the bread crumbs to coat.  Season with salt and pepper.

Method for Sauce

Sweat shallots in butter, deglaze with white wine.  Add oyster liquor, bring to a boil and whisk in dark roux to tighten to a heavy consistency. Add demi glace, seasoning and herbs.  Remove.

Method for Service

40 Fresh Louisiana Oysters – 5 per Tart

Heat 4 oz. sautéed mushrooms, add 2 oz. oyster sauce.  Bring to a simmer and add oysters and cook until edges start to curl. Spoon this mixture into a pre-heated tart shell placing oysters on top. Sprinkle with seasoned bread crumbs and serve with demi glace.

Mushroom Risotto with Grilled Sea Scallops and Mushroom Butter Sauce

Yield: 4 servings


Mushroom Butter Sauce
1 lb. Salted Butter
2 oz. Sautéed Mushrooms
1 cup Boiling Mushroom Stock
½ oz Porcini Mushrooms
2 lbs. Dry pack 10-20 scallops
Salt and Pepper
8 10” bamboo skewers
Aerosol Olive Oil Cooking Spray

Sautéed Mushrooms for Risotto
½ oz. Butter
1  ½ tsp. Extra Virgin Olive Oil
1⅛ tsp. Garlic, Minced
1 ½ tsp Shallots, Minced
1 ½ tsp Parsley, Chopped
½ lb. Large White Mushrooms,   Sliced ½” thick
2 tbsp. White Wine
4 oz. Shiitake Mushrooms, Quartered
⅜ tsp. Salt
1 dash Ground Pepper

Mushroom Stock
6 cups Mixed Mushroom stems, finely diced
3 tbsp. Finely diced Shallots
2 oz. Finely diced Carrots
4 oz. Finely diced Celery
4 oz. Finely diced Onions
1 tsp. Fresh Thyme
1 Small Bay Leaf
¼ tsp. Crushed Black Peppercorns
4 oz. Red Wine
6 cups Water
1 tbsp. Olive Oil, blended
1 tbsp. Butter
2 tsp. Salt

½ oz. Butter
2 tbsp. Chopped Parsley
¾  tsp. Chopped Shallots
¾  tsp. Chopped Garlic
¼ cup White Wine
1 cup Arborio Rice
1 Pt. Mushroom Stock
½ dash Black Pepper
¼ tsp. Salt
½ oz. Veal Jus

Service of Risotto
1 cup Prepped Risotto
1 cup Mushroom Stock
1 ⅓  tbsp. Finely Diced Shallots
1 tsp. Finely Diced Garlic
¼ cup Butter
1 ⅓ tbsp. Fines Herbs
¼ cup Grated Parmesan Cheese
Salt and Pepper, to taste


Method for Mushroom Butter Sauce

Place 40 degree butter cut in ½” cubes in a tall metal container of about a 1 qt. capacity. Add warmed sautéed mushrooms and the one cup of boiling mushroom stock with the porcinis. Blend to puree and emulsify with an immersion blender (if using a regular blender, cover the top with a clean napkin or paper towel, not a tightly fitting lid). Reserve warm in a double boiler on very low heat.

Method for Scallops

Remove the side muscle from each scallop.  Work into an iced bowl. Double skewer each order (7-8 ounces) so they don’t roll on the skewer while turning. Season with salt and very lightly with black pepper.  Spray with olive oil. Brush the grill with oil.  If using a charcoal grill, throw on a few wood chips or sticks to get a little smoke. After making sure the rest of the meal is ready, lightly grill the scallops on a hot fire for about two minutes on each side. Serve on mushroom risotto with mushroom butter sauce.  Garnish with fresh chervil.

Method for Sautéed Mushrooms

Sauté all ingredients together over medium heat.

Method for Stock

Sauté the mushroom stems in a thick bottomed sauté pan in the oil and butter.  Cook on medium heat, stirring often, until they are lightly browned.  Raise the heat and add the vegetables and aromatics. Cook on medium high heat until vegetables are lightly caramelized, stirring often. Add the wine and reduce by half.  Add the water and bring to a boil.  Reduce to a simmer and cook uncovered at a low simmer for 30 minutes or until reduced to 4 cups.  Add salt and reserve. Strain through a fine sieve and reserve.

Method for Risotto

Melt butter in a large sauce pan until it foams.  Lightly sweat shallots, garlic and 2 tablespoons of parsley. Add Arborio rice and stir to coat.  Cook, stirring constantly for 1 minute.  Add salt and pepper. Stir in wine and cook, stirring constantly until wine is absorbed.  Stir in stock, one cup at a time, stirring constantly.  ADD MORE STOCK ONLY WHEN THE PREVIOUS AMOUNT HAS BEEN ABSORBED.  Add the remaining parsley. When all 4 cups of mushroom stock have been incorporated, spread the mixture out to cool on a half sheet pan and refrigerate. Reserve for Service.

Method for Service of Risotto

Place butter in a small pre-heated sauté pan.  When it foams, gently sweat shallots and garlic for about one minute and add parsley and risotto. Stir to coat, raise heat and add half of the stock and stir until it has been absorbed before adding the other half. When it’s almost dry, remove from heat and stir in the cheese.  Taste for doneness and season to taste with salt and pepper.  Serve immediately.

Polenta with Mushroom and Shrimp Sauce


1 cup polenta (cornmeal)
2 tablespoons unsalted butter
1 pound shrimp, peeled and deveined
8 ounces of fresh mushrooms, sliced
2 cloves of garlic, minced
1 tablespoon flat leaf Italian parsley, chopped
1 cup dry white wine
2 cups stock
pinch of ground nutmeg


1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. While the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.

Thai Hot and Sour Noodle Salad

Yield: 24 servings


3 pounds Cellophane Noodles

Lettuce leaves as needed

Enoki mushrooms; for garnish as needed

12 cloves Garlic; finely chopped

Vegetable oil as needed

6 pounds Fresh Oyster mushrooms

1¼ quarts Water

1¼ quarts Fresh lemon juice

3 cups Fish sauce

½ cup Sugar

Ground red pepper as needed

6 pounds Shrimp; peeled and deveined

1½ cups Shallots; thinly sliced

1½ cups Green Onions

Chopped fresh cilantro; for garnish as needed


  1. Soak noodles in water until soft, about 20 minutes.  Drain, cut in half and set aside.
  2. Line serving plate with lettuce.  Arrange small bunches of Enoki on sides.  Set aside.
  3. In small non-reactive pan, quickly sauté ½ clove garlic in 2 tablespoons oil until golden brown.  Drain and remove garlic; reserve.
  4. In same pan, sauté 1-cup oyster mushrooms over high heat, until browned but still crisp, about 5 minutes.  Remove from pan and arrange around edge of prepared plate.  Set aside.
  5. Measure 3 tablespoons water, 3 tablespoons lemon juice, and 2 tablespoons fish sauce into pan.  Add 1-teaspoon sugar, pinch of red pepper, and 3 shrimp.  Simmer until shrimp are opaque and just firm, about 30 seconds.
  6. Stir in 1 cup soaked noodles and 1 tablespoon each shallots and green onion.
  7. Spoon mixture into center of prepared plate arranging a few mushrooms and shrimp on top.
  8. Garnish with reserved garlic and chopped cilantro.  Serve at once.

Mushroom and Crab Meat Mexican Pizza

Yield: One 12” Pizza


1 12” Flour Tortilla

1 cup Chicken Stock

1 cup Chipotle Pepper

¼ cup Roux

¼ cup Heavy Cream

Oil as needed

½ oz. Clarified Butter

3 oz. Sliced White Mushrooms

1 oz. Oyster Mushrooms, stems removed Julienned

2 oz. Dungeness crab meat

3 oz. Diced peppers, red, yellow, and green

1 oz. Tomatoes; Diced

4 oz. Monterey Jack Cheese

2 oz. Asiago Cheese, grated


  1. Heat oil in deep fat fryer to 350˚F.  Deep fry tortilla for approximately 4 minutes, tuning over once until both sides are golden brown and tortilla is crisp.  Drain well, put dry with paper towels.  Place on 12” pizza pan and set aside.
  2. In a medium sauce pot, bring chicken stock to a boil.  Add pepper and break up with wire whisk.  Add roux to thicken sauce and turn heat down to medium and simmer for 3 minutes.  Slowly stir in cream.  Remove from heat and cool to room temperature for 5 minutes.
  3. Heat butter in medium sauté pan over medium-high heat.  Add mushrooms and sauté until just done.  Add remaining ingredients and sauté until hot.
  4. With tortilla shell on the pizza pan, spoon 3 ounces of sauce over top and spread evenly.  Sprinkle toppings on top of sauce.  Sprinkle both cheeses over all.  Bake at 350˚F. in a standard convection oven for 10-12 minutes.  Remove from oven and cut into 8 slices.
  5. Serve with salsa.

Tuna in Carpione with Mushrooms, Pine nuts and Golden Raisins

Yield: 24 servings


Tomato Composta

3 pounds (about 7)   large, ripe tomatoes
3 large shallots, finely minced
6 tablespoons extra-virgin olive oil
3 sprigs thyme, wrapped with twine

Tuna in Carpione

4 ½ pounds sushi grade tuna (3.5 to 4 oz., depending on appetizer or entrée serving)
9 pounds (about 12) yellow onions, julienned
12 ounces white wine
6 tablespoons pine nuts
6 tablespoons golden raisins
12 ounces white balsamic vinegar
2 tablespoons sugar
Salt and Pepper
2 pounds, 4 ounces shiitake mushrooms
Extra-virgin olive oil
Fleur de sel


Tomato Composta

Score the tomatoes with a cross and blanch them in salted boiling water for 20 seconds. Shock them in an ice bath to stop the cooking. Peel the tomatoes, and mince the pulp with knife. Set aside. Cook shallots in oil over medium heat until translucent. Add tomatoes, salt, and thyme. Cook for 15 to 20 minutes, until most of the liquid is evaporated. Remove the thyme stems. Makes about 2 ¼ cups composta.

Tuna in Carpione

Cut each portion of tuna into 2 equal sized square-cut portions, season with salt and pepper and sear over high heat in a large non-stick sauté pan for 30 seconds on each side.  Remove from heat and refrigerate.

Cook the onions over high heat in a large pot until they begin to become translucent.  Add the wine and cook until nearly dry, then add the vinegar, pine nuts, raisins and sugar. Reduce the heat and simmer for 10 minutes, or until onions are completely soft.  Remove from the pot and mix in the tomato composta. Season with salt and pepper. Makes about 5 quarts.

Clean and de-stem the mushrooms.  Slice each cap in half and dredge in flour.  Deep-fry the shiitake caps in 400 degree oil until golden brown. Drain on paper towels.

For each serving, to order: Combine ¾ cup tomato- onion mixture and 1 ½ ounces mushrooms in a sauté pan and warm.  Slice 1 portion of seared tuna loin and plate on top of onion and mushroom mixture.  Finish with extra virgin olive oil and fleur de sel.