Moroccan Pesto Rockfish With Clam And Chorizo Sauce Recipes

MOROCCAN PESTO ROCKFISH WITH CLAM AND CHORIZO SAUCE

Steps:

• For the Pesto:.
• Mortar and Pestle Method:.
• Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Slather mixture on the fish and refrigerate for up to 2 hours.
• Food Processor Method:.
• Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Slather on the fish and refrigerate for up to 2 hours.
• For the Sauce:.
• In a large pot or saute pan, heat olive oil. Add shallots and garlic and cook on low heat for 1 minute. Add sausage and cook through. Add tomatoes, clams, and wine. Cook until clams open. (Discard any that don't open.) Season to taste with salt, pepper and lemon juice.
• For the fish:.
• Heat a scant 1/4 inch of good olive oil in a large saute pan. Remove the rockfish fillets from the refrigerator and saute approximately 4-5 minutes per side, depending on the thickness of the fillet (Fish should be cooked through until opaque and flaky for best flavor).
• To serve, place the cooked fillets on a platter, and place the clams around them. Spoon the sauce over the fish and garnish with green onion slivers.
• Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes.

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
• Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
• Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.

CLAMS AND CHORIZO WITH TOMATO AND GARLIC

Steps:

• Cook garlic and chorizo/soppresata in oil in a large frying pan over moderate heat, stirring occasionally until garlic is light brown.
• Add tomatoes and bring to a simmer, breaking up all large pieces.
• Simmer, uncovered, stirring occasionally until sauce is thickened -- about 15 minutes.
• Stir in clams and cook covered over moderately high heat, stirring once, until clams open (9-12 minutes)
• Discard any clams that have not opened after 12 minutes.
• Serve immediately.

ROCKFISH BY RECIPE THURSDAY

Steps:

• Finely chop tomato , Garlic, Bell Pepper and put in a coffee cup or small container. Add remaining ingredients and mash with a spoon and let set for 10 minutes. Cut fish in half and arrange in a Iron Skillet.
• Cover with ingredients in coffee cup and cover loosely with foil.
• Cook for 12 minutes then remove foil at 350 degrees.
• remove foil and cook for 15 min or until done.ENJOY.

SHRIMP ROBBY

Steps:

• Peel, wash, and de-vein shrimp. Leave shell only on the tip of the tail for better handling. Butterfly shrimp (cut along the back but not straight through) to make room to insert a slice of jalapeño. Put in fridge to keep them cold while you prepare the bacon.
• Cut bacon strips in half and cook to medium doneness either in pan, oven, or in microwave (cooking time depends on method of cooking and heat setting). You want them about half cooked so they are still flimsy. They will finish cooking once on the grill.
• Once bacon is cooked to medium, drain on paper towels or newspaper. Insert one slice of jalapeno pepper (I use the jar kind and remove the seeds to make them milder) into the center of the back of the shrimp. Close shrimp around pepper and wrap the shrimp with one piece of bacon. I usually have a small bit of shrimp sticking out at the top and the tail sticking out at the bottom. Secure the bacon, shrimp, and pepper together by inserting a toothpick so that you have gone right through from one side of the shrimp to the other. Remember to wash up good after handling raw seafood and pork.
• Cook shrimp on a medium-hot barbecue grill or gas grill, turning once or twice after 2 or 3 minutes. Once they have been turned and partially cooked on each side, baste in a nice smoky BBQ sauce and cook on each side for a further 2 to 3 minutes (or until both bacon and shrimp are fully cooked).
• Sometimes we leave a few with no BBQ sauce, just to mix it up a bit. In that case, we might baste in a bit of butter just to keep the shrimp and bacon moist.
• For those who do not like spicy, leave the jalapeños out or just use a tiny piece of a slice.
• Note: Do not overcook these as they will get tough. Each person should get 4 shrimp each. Of course, you may serve more if you like -- we like!

MRS. MORRISON'S MACE CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9 x 13 inch baking pan.
• Combine the milk and butter in a saucepan and bring to a boil.
• Remove from heat.
• Beat together the eggs and 2 cups of sugar.
• Sift together the flour, baking powder and one tablespoon of mace.
• Mix the dry ingredients into the egg mixture.
• Add the milk and butter mixture while still hot to the flour/egg mixture and mix very well, beating until all ingredients are incorporated and mixture is fluffy.
• Pour into prepared baking pan.
• Mix remaining 1/2 cup of sugar and 1/2 teaspoon mace together and sprinkle mixture evenly over top of batter.
• Bake for 25 to 35 minutes or until a tester comes out clean.
• Cool on a wire rack.
• Serve warm.
• Note: The cake may also be baked in a 10 inch tube pan at 325° F for one hour.