Recipes

We regularly find great recipes we like to share with our customers.  We find them from all over the place, including  the web, cookbooks and from our customers.   If you have a seafood recipe you’d like to share, please let us know. Bottom line is we love to eat and the more recipes we know the better.  Listed below are all the recipes we’ve found.  If you’ve tried any of the recipes listed here please let us know how it worked out under comments.

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Soft Shell Crab Cleaning & Cooking Video

This is a video by Mark Bittman, NY Times, on how to clean soft shell crabs and make a soft shell crab po’ boy.  This is for ambitious cooks.  We will, of course, be happy to do the cleaning for you at MdM.

http://bitten.blogs.nytimes.com/2008/05/27/how-to-clean-soft-shell-crabs/

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seared tuna slider

my kitchen moovement

What a great idea!  Save yourself a lot of time and energy by buying a bag of pre-shredded slaw mix at the market.

Coleslaw

  • 1 cabbage (red, green or preferably a mixture of both)
  • 2 or 3 carrots, peeled and shredded

Dressing

  • 2 cups mayonnaise
  • 1 cup cider vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • ¼ large onion, grated
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon celery salt

 

Cut the cabbage in quarters through the stem end. Cut out the core and slice each quarter across the grain into ¼ inch slices. Then cut into crosswise across the slices in 3 or 4 places to give you strips about ¼ inch wide by 2 inches long. This will yield about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot. 

Next, you’re going to have to grate the onion so prepare a little routine for your loved ones when the water works begin.

Whip up the dressing by throwing all of the ingredients together in a large bowl and mixing real well. If the cabbage is young fold the dressing into it just before serving. If it is older, you can add it and hold the salad for about an hour or so in the fridge. 

Meanwhile, heat a skillet with a tablespoon of oil until it’s screaming hot. Coat the Ahi lightly in canola oil and season liberally. Sear for 2-3 minutes on the first side, then another minute or so on the other. Use tongs to hold the tuna as you sear each side of the fish.

Place the seared tuna steak on a toasted bun and pile high with coleslaw.

Suggested pairing: The receipt of your tuna Ahi purchase, sweet potato fries and a chilled watermelon martini. 

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Grilled Soft Shell Crabs w/Lemon Mayonnaise by Mario Batali

Recipe by Mario Batali
Ingredients
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons pink peppercorns, coarsely chopped
1 teaspoon celery seeds
4 Granny Smith apples-peeled, cored and very thinly sliced, preferably on a mandoline
2 fennel bulbs-trimmed, cored and very thinly sliced, preferably on a mandoline
Salt and freshly ground pepper
1 1/2 cups mayonnaise
3 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
16 soft shell crabs, cleaned

 
Instructions 

Light a grill. In a large bowl, stir the vinegar with the 1/4 cup of olive oil, 1 tablespoon of the pink peppercorns and the celery seeds. Add the apples and fennel and toss well; season with salt and pepper. Refrigerate until chilled.
 
In a small bowl, blend the mayonnaise with the lemon juice, lemon zest and the remaining 1 tablespoon of  pink peppercorns; season with salt and pepper. Refrigerate until chilled.
 
Season the crabs with salt and pepper and brush with oil. Grill over a hot fire, top shell down, until lightly charred and crisp, about 5 minutes. Turn and grill until just cooked through, about 1 minute longer. Spoon the apple-fennel salad onto plates and top each serving with 2 grilled crabs. Serve the lemon mayonnaise on the side. 

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classic mussels with shallots & thyme

the cilantropist

About 3 tbsp olive oil
6 shallots, finely chopped (I use about 1-3/4 cup, add more or less to taste)
8 fresh thyme sprigs
2 bay leaves
1-1/2 tsp minced garlic
1 cup dry white wine
1 cup clam juice
1/4 cup whipping cream (heavy whipping cream works also)
2 lbs mussels, scrubbed and de-bearded

1 loaf of crusty french bread for serving 

In a large heavy-bottomed skillet, heat oil over medium heat, then add shallots and saute for about 7-10 minutes or until softened.  Add the remaining ingredients except for the mussels, stir to mix, then bring to a boil over high heat.  Reduce heat to medium-low and reduce sauce until it is about 1 cup (about 8 minutes).  Add the mussels, cover, and steam until the mussels have opened, about 7 minutes.  Discard any mussels that do not open.  Use tongs or a slotted spoon to transfer mussels to bowls to serve, and ladle sauce over the top.  Serve immediately, with plenty of slices of sliced crusty french bread.

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Pan Fried Soft Shell Crabs with Parsley Mayonnaise

 

 
Crabs: 
Ingredients
1 /2 cup flour
Pinch of cayenne pepper
Salt and black pepper, to taste
8 soft-shell crabs
4 tablespoons butter
1 lemon, cut into wedges (for serving)
Instructions 
On a large plate, place the flour, cayenne pepper, salt, and black pepper. Stir with a fork. Dip the crabs into the flour mixture, coating both sides and tapping off the excess.
In a large skillet, heat 2 tablespoons of butter. When it melts, cook 4 soft-shell crabs over medium-high heat about 2 minutes on a side. Transfer the crabs to the baking sheet and keep warm in the oven. Fry the rest of the crabs in the remaining 2 tablespoons of butter in the same way.
 
Parsley Mayonnaise:
Ingredients
1 clove garlic
1 bunch flat-leaf parsley, stems removed
3/4 cup mayonnaise
1 tablespoon lemon juice
Salt and pepper, to taste
 
Instructions
Bring a small saucepan of water to a boil. Add the garlic and cook for 1 minute. Drain the garlic.
In a food processor, with the machine running, drop the garlic through the feed tube and leave the motor on to chop the garlic finely. Remove the lid, add the parsley, and pulse until the leaves are coarsely chopped.
Add the mayonnaise, lemon juice, salt, and pepper. Pulse again once, scrape down the sides of the bowl, and pulse once more, just until the parsley and mayonnaise are well mixed.
Transfer the parsley mayonnaise to a small serving bowl, cover with plastic wrap, and refrigerate till ready to serve.

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marinated seafood salad

Food 52

recipe by Vanessa S.

This recipe was entered in the contest for Your Best Recipe with Citrus & Olives.

This recipe was entered in the contest for Your Best Squid or Octopus Recipe.

  • 2 tablespoons olive oil
  • 1 pound small squid, bodies sliced into 1/4 inch rings
  • 18 medium shrimp
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves, very thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • 1 pinch freshly ground pepper
  • 1/2 small fennel bulb
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon small capers
  • 3 oranges, supremed
  • 1/4 cup thinly sliced red onion (cut from a quarter of a whole red onion)
  • 20 manzanilla olives, halved

  1. Heat 1 tablespoon of olive oil in a medium saute pan over medium-high heat. Add garlic and pepper flakes and cook, stirring, until garlic begins to brown around the edges. Add the squid and cook until opaque, about 1 minute. Remove squid to a shallow bowl.
  2.  

  3. Heat another tablespoon of olive oil in the saute pan. Add the shrimp and saute until just cooked through, about 3 minutes. Add to the bowl with the squid, along with 1/4 cup of olive oil, sherry vinegar, salt and pepper. Cover and refrigerate for two hours.
  4.  

  5. Cut the fennel into 1/4 inch by 1 inch batons. Add fennel and remaining ingredients to shrimp and squid mixture and gently toss.

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Pan Fried Soft Shell Crabs w/Spicy Citrus Sauce

www.cooks.com

Ingredients:

8 soft shell crabs
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika or old bay seasoning (optional)
Oil for frying

Directions:

Mix flour, salt and pepper together. Dip crab in seasoned flour; dust off excess. Fry in oil 3 to 5 minutes or until golden brown, turning once. Drain on paper towels. Serve with lemon wedges and favorite seafood sauce (see below for citrus sauce recipe). Serves 4.

Spicy Citrus Sauce

 

1 small shallot – minced
2 cloves of garlic – finely minced
2 tb fresh lime juice ( or lemon juice)
1 cup fresh orange juice
1 jalapeno chili – finely minced
2 tb fresh cilantro leaves
salt to taste
2 tsp sugar

Combine all ingredients and bring to a boil over medium high heat. Cook till sauce is reduced by half. You will get half a cup of sauce.

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sole almondine in brown butter

www.foodchannel.com

  • 6 sole fillets
  • 1 stick butter, divided
  • 1/4 cup fresh lemon juice, divided
  • 1/2 cup slivered almonds
  • salt and pepper to season

Season fillets with salt and pepper and sprinkle with 2 tablespoons lemon juice.
In a large skillet over medium heat, sauté fillets in 2 tablespoons butter until the fish is lightly browned.
Remove fillet and place in a warmed serving dish.
Return the same skillet to heat. Add the remaining butter and cook until the sizzling begins to lessen and stir in the sliced almonds and remaining lemon juice.

When the almonds start to take on color, pour golden butter sauce with almonds over the fish and serve immediately.

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baked grouper with wild mushrooms

recipe courtesy of mario batali
  • 4 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 1/2 pound each chanterelle, portobello and oyster mushrooms, each in 1/4-inch slices
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon thyme leaves
  • 4 (5-ounce) pieces grouper fillet
  • Salt and pepper
  • 1 1/2 cups dry white wine
  • 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup

Preheat the oven to 400 degrees F.

In a 12 to 14-inch ovenproof saute pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and saute 3 minutes. Add the tomato paste and thyme, and continue to cook 5 minutes. Remove the mixture to a bowl and set aside.

Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Saute until deep golden brown on the first side. Carefully turn the fish, add the wine, and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, sprinkle with parsley and serve.

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