Prawns, Scallops & Clams with Tomato and Feta

Prawns, Scallops & Clams with Tomato and Feta
Recipe by Yotam Ottolenghi

Now this dish is a party on a plate! Rich tomato sauce envelopes beautiful fresh seafood and topped with salty Feta. Don't forget to have plenty of bread on hand to mop up the sauce. You won't want to waste any of this sauce. I served this dish as the 2nd course of my Ottolenghi dinner. Enjoy!


Serves: 4

Ingredients:

1 cup white wine
2 1/2 lbs clams scrubbed
3 garlic cloves, thinly sliced
3 tablespoons olive oil plus more for finishing
3 1/2 cups canned Italian plum tomatoes chopped, with some of the liquid
1 teaspoon sugar
2 tablespoons chopped fresh oregano
1 lemon
200 grams tiger prawns, peeled and deveined
200 grams large scallops
120 grams feta cheese, broken into chunks
3 green onions, thinly sliced
salt and freshly ground black pepper

Directions:

1. Place the wine in a medium saucepan and boil until reduced by three quarters. Add the clams, cover immediately with a lid and cook over high heat for about 2 minutes, shaking the pan occasionally, until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that don't open, and remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.

2. Preheat oven to 475F. In a large frying pan, cook the garlic in the olive oil over medium high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano, and some sal and pepper.

3. Shave off 3 zest strips from the lemon , add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.

4. Add the prawns, scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer ever thing to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells and place in the oven for 3 to 5 minutes, until the top colors are little and the prawns and scallops are just

cooked. Remove the dish from the oven, squeeze a little lemon juice on top and finish with a drizzle of olive oil.

Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce

Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce
Adapted from Diana Henry

This healthy and hearty dish is full of fresh flavours and just a hint of heat. Feel free to play with the sauce by adding different herbs and adjusting the heat. Grilled shrimp would make an excellent substitution for the grilled squid. Enjoy!

Serves 8

Ingredients:
5 roasted red peppers, stemmed, seeded and cut into strips
2 x 14 oz cans chickpeas, drained and rinsed
2 1/4 lb squid, cleaned, keep body and tentacles

Chermoula Sauce
1-2 tablespoons lime juice
zest of half lime
1 red chili, stemmed, seeded and sliced thinly
1/2 cup extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Directions:
1. In a large bowl, whisk together ingredients for the Chermoula Sauce.

2. Add the red peppers and chickpeas to the sauce. Toss to coat.

3. Score the squid bodies and dry them with paper towels. Brush the squid bodies and tentacles with a little olive oil and season with salt and pepper to taste.

4. Heat a grill pan over medium high heat for 1 minute to get it very hot. Add the squid and grill for approximately 25-30 seconds on each side.

5. Add the squid to the red peppers and chickpeas. Toss to combine. Serve warm or at room temperature.

Bacalhau com Natas

Bacalhau com Natas "Cod with Cream"

Recipe by Dragon

They say that the Portuguese have 365 recipes for cod; one for every day of the year. We do love our cod and especially salt cod. This dish takes salt cod and combines it with fried potatoes, onions and a rich cream sauce. This is one of my favourite ways to prepare cod.

Salt cod is cod preserved in salt. It lasts a long time and is very portable but you must prepare it before using it. The first step in using salt cod is to soak it for at least 24 hours in cold water to remove the salt and plump the fish up. Change the water every 8 hours. The only way to make sure you don't have salty cod is to taste it. If it tastes too salty than keep soaking if for another few hours. There are some recipes that suggest you soak the salt cod in milk but I find that uncessary and a waste of good milk. Soak the cod in plenty of cold water and it will be fine.  Enjoy!

Serves: 6

Ingredients:

Béchamel Sauce:

 3 tablespoons butter

 4 1/2 tablespoons flour

 3 cups whole milk, hot

 1 teaspoon salt

 1/4 teaspoon pepper

 1/8 teaspoon grated nutmeg

Main:

 1 pound salted cod pieces (soaked in water for at least 24 hours)

 Vegetable oil for frying

 1 1/2 pounds potatoes, cut into small cubes

 Salt and pepper to taste

 1 tablespoon olive oil

 1 tablespoon unsalted butter

 2 onions, peeled and finely chopped

 2 cloves garlic, peeled and minced

 1/8 teaspoon cayenne

 2 bay leaves

 1 teaspoon grated lemon zest

 2 tablespoons fresh lemon juice

 1/4 cup dry white wine

 1/2 cup heavy cream, room temperature

 1/4 - 1/3 cup panko breadcrumbs

 1/4 cup chopped fresh parsley

Directions:

1. First make the béchamel sauce. In a medium sauce pan over medium heat, add butter and let it melt. Using a wooden spoon, stir in the flour and keep stirring for 2 minutes.

2. Add the hot milk and stir to combine. Keep stirring as the mixture thickens. Take off the heat

3. Add salt, pepper and nutmeg. Adjust seasoning with salt and pepper, if necessary. Keep warm.

4. Pre-heat oven to 400°F.

5. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes. Drain the cod and let it cool for 5 minutes or until you can handle it with your hands. Remove and discard the skin and bones. Flake the remaining cod flesh and reserve.

6. In a deep frying pan over medium high heat, add 2 inches of vegetable oil. Bring the oil temperature up to 360°F. Adjust the heat to keep the temperature at 360°F while frying. When the oil is ready, add the potatoes and fry (in batches) until they are golden. They don't need to be fully cooked because they will finish cooking in the oven. Transfer the potatoes to a paper towel lined tray to absorb any excess oil. Sprinkle potatoes with a little salt and pepper.

7. In a large skillet over medium heat, add olive oil and butter and heat for 30 seconds. Add onions and cook for 5 minutes or until they are softened. Add garlic, cayenne, bay leaves, lemon zest, lemon juice and wine. Cook for 5 minutes then add the reserved cod. Remove bay leaves. Season with salt and pepper but remember the cod is salty so you won't need much.

8. To a medium casserole dish, spread 1/2 of the cod mixture onto the bottom. Cover cod with 1/2 the fried potatoes.  Repeat with another layer of cod followed by another layer of potatoes.

9. Pour the warm béchamel over the top. Make sure that the top is completely covered with the béchamel. Pour the cream over the top and sprinkle with breadcrumbs.

10. Bake for about 20-25 minutes or until the casserole is golden. Allow casserole to cool for 10 minutes and top with chopped parsley. Serve with a green salad.

Roasted Halibut with Walnut Herb Crust

Roasted Halibut with Walnut Herb Crust

Recipe adapted by Bon Appétit

Halibut is one of my favourite fishes. I love it's dense and firm texture. It shines with both bold flavours and in this case, delicate flavours. The combination of toasted walnuts & herbs compliments this fish perfectly. I served this dish with some Lemon & Saffron couscous and thyme roasted carrots. It's an elegant dish that will wow guests at any dinner party but it's quick enough to prepare for a weeknight dinner. Enjoy!

Serves 4

Ingredients:

3/4 cup walnuts, toasted and finely chopped

1/2 cup panko, Japanese breadcrumbs

1/4 cup parsley, finely chopped

2 tablespoons thyme, finely chopped

4  8 oz halibut fillets (each about 1 1/2 inch thick)

6 tablespoons butter, melted

Lemon wedges

Directions:

1. Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

2. Mix walnuts, panko, and all herbs in small bowl with a pinch of salt and pepper. Sprinkle the halibut fillets with salt and pepper on both sides. Brush the top of each halibut fillet with some melted butter place the on the prepared baking sheet.

3. Sprinkle walnut mixture on top of each halibut fillet, dividing equally and pressing down to adhere. 

3. Roast the halibut until just opaque in center, about 8-10 minutes (depends on your oven and thickness of your halibut fillets). If you want a crispier top, preheat broiler and broil halibut for about a minute, watching carefully to prevent burning. Serve immediately and garnish with lemon.

Creamy Lemon Shrimp & Pea Risotto

Creamy Lemon Shrimp & Pea Risotto
Recipe by Dragon

This risotto is one of my favourite recipes....ever. It is creamy, fresh and so comforting. Risotto takes time, patience and a steady hand. It's an elegant dish that I like to serve as an appetizer to a special meal. I don't make it often and I serve this to only very special people. But for you, very special people, I will share the recipe. Enjoy!

Serves: 4

Ingredients:
2 cups chicken broth
1 1/2 cups shrimp broth *(see note)
4 tablespoons unsalted butter
24 medium shrimp, peeled and cleaned
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup frozen peas
Zest of one lemon
1/2 cup Parmesan cheese grated
Salt and freshly ground black pepper
Paremesan cheese grated for garnish

* Note: I used the shrimp shells to make the broth by adding the shells to 2 cups of boiling water, a bay leaf, peppercorns and a pinch of salt. Cook broth for 5 minutes and strain.

Directions:
1. Bring the chicken and shrimp broths to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shrimp and saute for 1 1/2 -2 minutes per side until shrimp is pink. Remove the shrimp and keep warm.

3. Add 1 more tablespoon of butter to the pan and then add the onions. Saute about 5 minutes. Stir in the garlic and saute for 30 seconds.  Stir in the rice and cook for about 2 minutes until the rice is toasted.

4. Add the wine and stir until it is absorbed, about 1 minute. Add 1/2 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often. Repeat, adding 1/2 cup of hot broth until all the broth is used up.  Stir the rice until the rice is just tender and the mixture is creamy, about 5 minutes longer.

5 Stir in the peas and lemon zest until the peas are completely warmed through and risotto is fragrant with lemon. Add the 1/2 cup of Parmesan and last tablespoon of butter. Season to taste, with salt and pepper. Stir in reserved shrimp to warm up in the risotto.  Sprinkle additional Parmesan over and serve.

Fillets of Sole Meunière

Fillets of Sole Meunière
Recipe by Julia Child*

Fillets of Sole Meunière was one of the first dishes Julia Child tried when she arrived in France and she fell in love with it. There's a scene in the move "Julie & Julia" dedicated to this first taste and it's one of my favourite scenes...Julia can barely speak yet conveys her absolute delight with the dish. Now, my reaction to this dish was not as dramatic but I love the simplicity and perfection of a fresh, delicate fish cooked with butter. There is nothing better than butter! Enjoy!

Serves: 6

Ingredients
6 skinless and boneless sole or other thin fish fillets (best choices are Dover sole, tray sole, flounder, whiting and trout), all of a size, 4 to 6 ounces each and 3/8 inch thick
Salt and freshly ground white pepper
1/2 cup or so flour in a plate
About 4 tablespoons clarified butter (see notes below)
3 tablespoons minced fresh parsley
4 to 6 Tablespoons unsalted butter
1 lemon, cut into wedges

Directions:
1. Making Clarified Butter:
There is no substitute for the taste of butter in good cooking, especially when you are sautéing delicate foods like chicken breasts, or fillets of sole, or when you are making croutons. Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.

The more thorough professional system is to cut the butter into smallish pieces for quick melting. Bring it to the slow boil in a fairly roomy saucepan, listening and watching for several minutes until its crackling and bubbling almost cease, indicating the milky liquid has evaporated and the clarification is complete. (At this point watch that the butter does not burn and darken.) Pour the clear yellow butter through a tea strainer into a preserving jar. It will turn yellowish white when cold and congealed, and will keep for months in the refrigerator or freezer.

2. Sautéing: Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides, and shake off the excess. Set the frying pans or pan over high heat and film with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each. Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side. The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

3.Sauce and serving: Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges, and serve at once.

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Chicken and Seafood Paella

Chicken and Seafood Paella (Paella a la Valenciana)
Recipe by Chef Jose Arato

This week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods' owner, Chef Jose Arato. I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.

"Venezuelan-born Jose Arato started his professional career as an accountant. One bite (or two) of sumptuous pastries lead him to reconsider his career choice. Upon completely switching gears and diving head-first into the culinary world, Jose interned at the Fairmont Royal York, worked as a chef de partie the Park Hyatt Hotel in Toronto and created ethereal pastries at some of the best shops in Toronto including Rahier, All the Best Fine Foods and Dessert Trends. He later staged in a prestigious chocolate program with Chef Sander Koenen in Caracas, Venezuela allowing him to gain a wealth of experience in various pastry styles and techniques. Approximately one year ago, he took over the Pimenton business from friend and mentor Lola Csullog-Fernandez who left Jose with her coveted Spanish recipes that he makes today, proudly in her memory and with a lot of amor." ~M.L. Mejia

We were treated to an educational, entertaining and delicious night. I left Pimenton full and inspired! I can't wait to try making my own paella....all I need is my very own paella pan.

Thank you Chef Arato for a fantastic night and for kindly sharing your recipe with us. Enjoy!

Serves: 6-8

Ingredients:

2 cloves garlic, peeled
3 tablespoons parsley, chopped coarsely
Pinch saffron, infused
4 chicken breasts cut up
2 squid, cleaned, cut into rings
16 small clams, soaked to remove sand
16 shrimp, shelled and deveined
Spanish Oil as needed
1 medium onion, finely chopped
1 red pepper, finely chopped
Sofrito * see recipe below
3 cups Bomba rice
6 1/2 cup Chicken or Fish broth, hot
1 tablespoon salt (or more as needed)
1/2 cup green beans
1/2 cup frozen peas
1/2 lemon
2 sweet roasted red peppers
2 dozen mussels, steamed
Lemon wedges for garnish

Directions:

1. Place 1/2 cup of stock in a small saucepan and bring to the boil. Remove from the heat, and add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.

2. In a mortar and pestle or small food processor, mash the garlic, parsley and some course salt to a paste. Set aside

3. Heat 6 tablespoons of oil in a paella pan and add the shrimp. Cook briefly and then add the clams and squid. Remove from paella pan. Add more oil if necessary, as dry paella can result if there isn't enough oil. Add the onions, pepper and when these are soft but not brown. It’s time to add the sofrito, and the garlic/parsley & saffron mixtures. Add enough stock to come up the rivets of the paella pan. Bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.

4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on the top of the rice and arrange strips of roasted red peppers on top of paella. If your paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

Sofrito
One of Spain's basic sauces

Ingredients:
1 onion
1 garlic clove
1 28oz can of crushed tomatoes
Olive oil
2 tablespoons sugar
1 teaspoon salt

Directions:
1. In a saucepan, heat the oil; add the chopped onion and garlic. Fry gently until fragrant, about 6 minutes.

2. Add crushed tomatoes, sugar and salt. Cook at medium heat until some of the liquids has evaporated. Blend with a hand blender. Freezes well.

Enjoy some photos from our night.

Shrimp Mozambique

Shrimp Mozambique
Recipe by Dragon's Family

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon


Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

Seafood Boil

Seafood Boil
Recipe by Dragon and Peter Minaki of www.kalofagas.ca

Sometimes the best meals are not the ones you plan....they are ones born out of an idea, a craving, a passing thought. That is how this Seafood Boil dinner came about.

We had already made plans for dinner but instead, Peter's suggestion of "I want lobster" was all it took to get our creative juices going and this wonderful meal prepared. Yes, lobster, but why not crab...why not both?

Off we went to the local Chinese supermarket and the seafood department provided the rest of the inspiration. We not only got lobster and crab but picked up clams and shrimp....a seafood boil was on the menu.

We gathered our supplies and headed home to cook. When you break it down, a Seafood Boil is simple to prepare. It's all about timing how long each ingredient takes to cook and making sure things are added to the pot in the proper order. Once all the ingredients were prepped, the Seafood Boil came together rather quickly....which was a good thing considering we were hungry by this point! :)

We prepared the table by layering some old newspapers down as a tablecloth, added a couple of finger bowls with water & lemon slices, lobster crackers, seafood picks and wine glasses....no plates required and it's an easy cleanup.

The Seafood Boil was drained then poured right out onto the newspaper. We squeezed some lemons and limes over the seafood and topped it with fresh basil and thyme....then we feasted!

So a little spontaneity, some inspiration and a whole lot of fun in the kitchen lead to a most memorable dinner. I think Germain Greer said it best..."The essence of pleasure is spontaneity." Enjoy!


Serves: 4

Ingredients:
24 cups of water
2 large onions, quartered
1/2 to 3/4 cup of Old Bay Seasoning (or salt or your preferred seasoning)
3 bay leaves
5 birdseye chilles
the peel of 1 whole lemon
1 handful of mixed peppercorns
2 heads of garlic, sliced in half
1 cup of white wine
1 long piece of dry (cured) chourico sausage, cut into 1-inch pieces (or other cured sausage like Andouille or Kielbasa)
8 new (red potatoes), about palm-size
4 corn on the cob, peeled and cut into three
2 live lobsters, about 1.5 lb. each

2 live crabs, about 1lb. each
1 lb of littleneck clams, rinsed
1 lb of medium shrimp, deveined
1/4 cup extra-virgin olive oil
wedges of lemons & limes for garnish
1 cup basil leaves + sprigs of fresh thyme for garnish

Directions:

1. Bring water to boil along with Old Bay, peppercorns, chillies, lemon peels, wine, garlic, onions and sausage. Simmer for 10 minutes.

2. Add the potatoes (whole) and boil for 10 minutes.

3. Add corn, lobster and crab and boil for another 10 minutes.

4. Add clams and boil for 5-6 minutes or until just opened. Take pot off the heat and add shrimp and olive oil and let stand for 5 minutes (shrimp are cooked when pink). Drain the liquid and enjoy!

Enjoy some more photos from our dinner.

Baked Oysters “Emmy” With Tomatoes, Capers & Feta

Baked Oysters “Emmy” With Tomatoes, Capers & Feta
Recipe by kalofagas.ca

I love oysters..love, love them. My favourite way to enjoy them is raw with a spicy condiment or freshly grated horseradish. I don't have them often and they are always a treat. I have never prepared them myself because I was always hesitant to shuck the oysters. Silly, I know, but I was worried about hurting myself with the knife. So, when I was invited to the launch party for the Shucker Paddy at Patrick McMurray's Starfish restaurant in Toronto, I was excited.

Patrick McMurray knows a thing or two about oyster shucking. He holds the Guinness record for the most oysters shucked in a minute....38! In this photo, Patrick is holding his newest creation; an oyster shucker he designed called the Shucker Paddy. It is guaranteed to make shucking oyster easy! I was fortunate to get a one on one lesson from Patrick on how to use it and I'm happy to say that shucking oysters no longer scares me. I always say, if I can do it, so can you. If you want more information about this oyster knife and Patrick, visit his site at http://www.shuckerpaddy.com/

I wanted to practice my new shucking skill so I prepared some oysters this weekend. As I said before, I prefer raw oysters but I wanted to try something a little different. I really enjoyed the fresh flavours of these oysters and I can't wait to make them again. Enjoy!

Serves: 4

Ingredients:
8 live large oysters
1/4 cup extra-virgin olive oil
1/2 cup scallions or leeks, thinly sliced
2 cloves of garlic, sliced
1 cup of ripe plum tomatoes, chopped in large chunks
1/2 tsp. smoked paprika
1/4 dry white wine (I used Port wine for sweetness)
2 tsps. of capers
1/2 tsp. dried thyme leaves
pinch of Boukovo (chilli flakes, I used dried piri piri)
1/2 cup breads crumbs (plus extra for topping)
1 cup diced Feta cheese
Lemon or limes wedges as garnish

Directions:

1. Pre-heated 450F oven with the rack set to the uppermost position.

2. In a large skillet, add your olive oil turn the heat to medium then add your leeks, garlic and tomatoes and simmer while occasionally stirring for about 5-6 minutes. Add the smoked paprika and white wine and simmer for another 2-3 minutes or until the sauce reduces until thick.

3. Now add the capers, dried thyme stir in then add a pinch of chilli flakes to taste. Take off the heat and allow to cool. Add the bread crumbs and cubes of Feta and stir-in and reserve.

4. To shuck your oysters, you’ll need a flat work surface, a tea towel to place in the oyster in and protect your hand that will hold the oyster. Place the oyster cup-side down/flat and stick the oyster shucking knife into the hinge. Jimmy-jammy the knife in the hinge and you will eventually feel the oyster opening. Wiggle the knife and pry the oyster open and then sweep the knife underneath the top shell to cut the muscle off of it. Then place the knife under the muscle of the bottom shell and cut that part too. Remove any visible grit inside the shell and place in a baking vessel that will hold all the oysters. Repeat with the remaining oysters.

5. Now simply divide and spoon the cooled filling on top of each oyster and sprinkle some bread crumbs. Place in your pre-heated oven until the cheese has melted and the topping has become golden-brown(15-20 minutes). Carefully remove from your oven and place on a platter with lemon or lime wedges. Serve with Ouzo on ice or a Pavlou Estate Kappa 100 Rose Sparkling made from 100% Xinomavro grapes.

Note: Buy your oysters from a trusted fish monger. Ask what type of oyster they are, where they are from and any tips on shucking them. Store in your fridge for up to one day and after shucking them, always ALWAYS have a smell of your oysters. They should smell of the sea and if any fishy smell emanates from it, throw it out.

Patrick demonstrating how to properly shuck an oyster.

Clams a Cataplana

Clams a CataplanaRecipe by Dragon
Photos & Video by Peter Minaki

A Cataplana is a Portuguese cooking vessel that is traditionally made of copper and is shaped like two domed clam shells hinged at one end. It is designed to seal tightly so that the food cooks evenly and quickly.

I received my Cataplana as gift from my father a few years back. He had brought it back from his most recent trip to Portugal. I literally squealed with delight when I saw it. I remembered all the delicious seafood dishes I had tried that were prepared in one and I couldn't wait to make some of my own.

This is my favourite dish to make in my Cataplana.The saltiness of the pancetta and chourico compliments the clams and tomatoes perfectly. A real winner! As the cataplana sits on the stove top, it shakes and moves around a little. I think it's quite entertaining to watch and I'm sure your guests will think so too. :) Enjoy!


Serves 4-6

Ingredients:
1 tablespoon olive oil
1/3 cup pancetta, cut into cubes
1/3 cup chourico, cut into cubes
1 large onion, chopped
1 green pepper, chopped
2 bay leaves
2 teaspoons paprika
2 dried piri piri peppers, crushed
2 garlic cloves, minced
1 28 oz can of diced tomatoes, keep 1/2 the juice
3/4 cup Portuguese Vinho Verde or a dry white wine
4 dozen clams, scrubbed and kept in cold water until needed
1/4 cup parsley, chopped & divided
Salt & Pepper to taste
Extra virgin olive oil to garnish

Directions:

1. Over medium high heat in a large skillet, heat the oil, then add the pancetta and chourico. Fry until crispy. Remove the pancetta and chourico then transfer them to a paper towel lined plate to drain.

2. To the oil, add onions, green peppers, bay leaves, paprika and piri piri peppers and saute until the vegetables are tender but not too soft, about 5 minutes.

3. Add the garlic and saute for another minute.

4. Add the tomatoes with their juice and 1/2 the vinho verde. Reduce the heat to a low simmer and cook for about 45 minutes. Salt and pepper to taste but remember that the pancetta and chourico will also add to the saltiness of the dish so go easy on the salt.

5. To assemble the cataplana, spoon half of the tomato mixture into the bottom of the cataplana (if you don't have a cataplana just use a large dutch oven). Bring the tomato mixture to a simmer in the cataplana.

6. Add the clams evenly over the tomato mixture then top with the remaining sauce. Add the rest ove the vinho verde and sprinkle 1/2 of the chopped parsley.

7. Close the cataplana tightly and let it cook until the the clams open up, about 10 minutes. Remember that cataplana will move around a little on the stove top so keep an eye on it. Shake the cataplana occasionally. Discard any of the clams that haven't opened and stir in the reserved pancetta and chourico cubes.

8. I like to serve the clams right from the cataplana in the middle of the table. Sprinkle the top of the dish with the remaining chopped parsley and drizzle a little olive oil over it. Serve with crusty bread to sop up all the juices.



Here's a video of my Cataplana in action. :)

Piri Piri Shrimp with Brandy

Piri Piri Shrimp with BrandyRecipe by Dragon
Photos courtesy of Peter Minaki
If you're looking for something a little fiery and spicy to serve your Valentine today, you can't go wrong with this beautiful Portuguese dish. This rustic dish is meant to be eaten with your hands.....and you are encouraged to lick your fingers, get a little messy and feed your special someone. Sounds like the perfect Valentines Day, no? ;) Enjoy!

Serves: 2-4

Ingredients:

500 grams of large shrimp, deveined but not peeled
1 tablespoon of olive oil
1 1/2 tablespoons of butter (divided)
1 bay leaf
2 garlic cloves
4 dried piri piri peppers, crushed (adjust to your own taste)
1/2 teaspoon smoked paprika
3 tablespoons brandy
juice of 1/2 lemon
parsley, chopped to garnish
lemon slices to garnish
Salt & pepper to taste

Directions:
1. Combine the olive oil, 1 tablespoon of butter and bay leaf in a saute pan over medium high heat.

2. When the butter is melted, add the shrimp and cook until no longer pink on both sides, about 2 minutes.

3. Reduce the heat slightly and add the garlic and dried piri piri peppers and paprika. Cook until the garlic is fragrant and soften.

4. Add the brandy and lemon juice. Season with a little salt and pepper to taste. Cook for one more minute then remove from the heat.Add the last of the butter and let it melt into the sauce before plating.

5. Plate the shrimp and pour the sauce over the shrimp. Garnish with parsley and lemon slice. Serve with crusty bread to sop up the delicious sauce.

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette
Recipe by Dragon

During the summer months I crave fresh, colourful and brightly flavourful foods. This dish has all that in spades. A quick and refreshing meal that is perfect for a hot summer night dinner. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil
20 medium-large shrimp, cleaned & peeled
1 avocado, cut into thick slices
16 multi coloured cherry tomatoes, cut into halves
Salt & pepper to taste

Vinaigrette:
1/2 red pepper, diced small
Juice and zest of one lemon
Juice and zest of one lime
1/4 cup olive oil
1 teaspoon dijon mustard
Salt & pepper to taste

Directions:
1. Toss the shrimp, tomatoes and avocado in the olive oil, sprinkle with a little salt & pepper.

2. Place the shrimp, tomatoes and avocado slices on a medium heat grill. Grill the shrimp 2-3 minutes per side. The tomatoes and avocado should only be grilled about a 1-2 minutes per side. Remove the shrimp, tomatoes & avocados from the grill and place in a large bowl.

3. Whisk together the diced red pepper, lemon juice & zest, lime juice & zest, olive oil and dijon mustard. Season with salt and pepper to taste.

4. Pour the vinaigrette over the warm shrimp, tomatoes & avocado. Serve warm.

Sweet Chili Salmon With Grilled Potatoes & Asparagus

Sweet Chili Salmon With Grilled Potatoes & Asparagus
Recipe by Dragon

Salmon is one of my favourite things to eat. I like it grilled, poached, roasted and even fried. Baking keeps the salmon moist and is my favourite way to prepare it. The Thai chili sauce is sweet with just the right amount of heat. This salmon is easy to prepare and elegant enough for company. Enjoy!

Serves: 2

Ingredients:
Salmon:
3 tablespoons Thai sweet chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/2 tablespoon ginger, grated
1/4 teaspoon of black pepper
2 salmon fillets
6 small red new potatoes, cut in half
12 stalks of asparagus

Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
zest of 1/2 lime
Salt and pepper to taste

Directions:

1. In a small bowl, mix the chili sauce, soy sauce, sesame oil, one garlic clove, ginger and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the chili mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F.

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

5. While the salmon is baking add the potatoes to boiling salted water for 5 minutes to partially cook them. Remove potatoes from the water and transfer them to a well oiled hot grill.

6. Grill the potatoes along with the asparagus for 5-7 minutes.

7. Combine the olive oil, lime juice, zest, remaining garlic, salt and pepper. Toss the cooked potatoes and asparagus in the dressing and serve with the salmon.

Sole Stuffed with Shrimp, Mushrooms, Onions & Parsley

Sole Stuffed with Shrimp, Mushrooms, Onions & Parsley

The first time I had this dish was at my friend Karen's home. I fell in love with the first bite. She's had this recipe tucked away in her recipe box and doesn't know where it came from. I have a theory; I think it was sent from heaven. Enjoy!

Serves: 4

Ingredients:
8 small skinless sole fillets
1/4 lb. fresh shrimp, peeled, cleaned and chopped 3 tablespoon butter
1/4 cup onion, finely chopped
3/4 cup mushrooms, finely chopped
1/2 cup celery, finely chopped
Salt and pepper
1 tablespoon fresh ginger, grated
1/2 cup bread crumbs
1 tablespoon parsley, chopped
1/4 cup heavy cream
2 tablespoon soy sauce
1/2 cup green onion, chopped

Directions:

1. Preheat oven to 425.

2. Melt 1 tbsp. of butter in saucepan and add onion. Cook for 2 minutes.

3. Add mushrooms and celery and cook for another 3 minutes. Add salt and pepper.
Stir in ginger; remove from heat and place in mixing bowl. Add shrimp and bread crumbs to mixture. Salt and pepper to taste. Add parsley to mixture and blend well.

4. Rub bottom of a baking pan with butter. Sprinkle with salt and pepper. Arrange four fillets on the baking pan in one layer. Spoon equal amounts of filling on the top of each fillet in the center. Cover each serving with another fillet. Sprinkle with salt and pepper and brush with butter.

5. Put dish in oven and bake for 10 minutes. Combine cream, soy sauce and scallions. Spoon equal portions of this mixture over stuffed fillets. Return to oven and bake for another 15 minutes. Baste occasionally.

Spicy Lemon Garlic Shrimp

Spicy Lemon Garlic Shrimp
Recipe by Dragon

I just updated the photo of these amazing shrimp so I thought I'd repost it. ;)

These spicy and savoury shrimp are wonderful served with a salad or plain white rice. Me? I love them all on their own. Enjoy!

Serves: 2

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 onion, finely chopped
1/4 teaspoon hot pepper flakes or 1/2 a red chili pepper, finely chopped
1 teaspoon lemon zest
2 cloves garlic, finely chopped
1 plum tomato, seeded, finely chopped
2 tablespoons dry white wine
20 medium-large shrimp
Salt & pepper
A splash of lemon juice
3 basil leaves, chiffonade (sliced thinly)
Lemon slices to garnish

Directions:

1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes (or chili pepper) and onion. Sauté for 2 minutes or until the onions are softened.

2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.

3. Add the shrimp and cook for 2-3 minutes on each side. Season the shrimp with salt and pepper to taste. Add a splash of lemon juice. Cook for 1 minute more.

4. Transfer to warm plate and serve the shrimp topped with the basil chiffonade and lemon slices.

Greek Spiced Baked Shrimp

Greek Spiced Baked Shrimp
Recipe adapted from Epicurious.com

There is only one word to describe these Greek inspired shrimp - Nostima (delicious)! I loved the richness of the flavours and spices in this dish. Give it a try, you'll love it. Enjoy!

Serves: 4

Ingredients:
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can chopped tomatoes in juice
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
2/3 cup feta, crumbled
1/2 cup kalamata olives chopped
2 tablespoons chopped oregano

Directions:

1. Preheat oven to 375°F with rack in middle.

2. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

3. Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta and olives. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with oregano.

Accompaniments: crusty bread or steamed white rice; a green salad

Creamy Shrimp Pasta with Mushrooms And Peas

Creamy Shrimp Pasta with Mushrooms And Peas
Recipe by Dragon

Cheesy cream sauce, shrimp, mushrooms and peas. What else could pasta want? Absolutely nothing. :) Enjoy!

Serves: 2 mains or 4 sides

Ingredients:
2 1/2 cups penne pasta
1/4 cup butter
1/4 cup flour
2 cups milk, hot
1 1/2 cup white cheddar, shredded
1 tablespoon olive oil
2 garlic cloves, minced
25 medium shrimp, peeled and deveined
2 cups mushrooms, sliced
1 cup frozen peas, thawed
Salt and pepper to taste
Parmesan cheese to garnish

Directions:
1. In a large pot of salted boiling water, add penne and cook until al dente, about 10 minutes. Drain pasta and reserve.

2. Melt butter in a sauce pan. Add flour to the melted butter and cook for about 2 minutes. While whisking, add hot milk to the sauce pan and stir until the sauce thickens. Add the cheddar and stir until the cheese is melted into the sauce. Remove from heat. Season with salt and pepper to taste.

3. In another large skillet heat the olive oil over medium heat. When the oil is hot, add the garlic and shrimp and cook until the shrimp is pink. Remove the shrimp to a plate and keep warm. Add the mushrooms to the skillet and cook until browned. Add the shrimp, sauce and peas to the mushrooms. Stir to combine.

4. Add cooked pasta and stir to combine. Garnish with parmesan cheese.

Honey Lemon Salmon With Roast Vegetables Over Baby Spinach

Honey Lemon Salmon With Roast Vegetables Over Baby Spinach
Recipe by Dragon

I love the subtle sweetness of this dish; honey works so well with salmon and spinach. This is a healthy, colourful and elegant dish. Perfect for a quick dinner or even a dinner party. Enjoy!

Serves: 2

2 salmon fillets
1 tablespoon lemon zest
2 tablespoons honey
1 tablespoon champagne vinegar
Juice of 1 lemon, divided
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 red pepper, chopped into one inch pieces
1 yellow pepper, chopped into one inch pieces
1 small zucchini, chopped into medium size chunks
1 teaspoon thyme leaves
1 tablespoon of olive oil
3 cups baby spinach
Salt and pepper to taste

Directions:
1. Preheat the oven to 400 F. Line a baking sheet with some foil.

2. Season the salmon with salt and pepper on both sides.

3. Combine lemon zest, honey, vinegar, 1/2 lemon juice, garlic, salt and pepper. Reserve 2 tablespoons for the spinach and use the rest to marinate the salmon for 10 minutes

4. Combine the red pepper, yellow pepper, zucchini, olive oil, thyme leaves and remaining lemon juice. Season the vegetables with some salt and pepper. Place salmon on the baking sheet and surround it with vegetables. Drizzle a little of the marinade over the salmon. Place the baking sheet in the oven and roast for 12 minutes.

5. Toss the baby spinach with the reserved dressing and divide it equally between two plates. Place the roast salmon on top of the spinach and spoon vegetables on top.

Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce

For our Titanic dinner entree we chose a poached salmon with Mousseline sauce. The book says the following about the dish:

"The menu for the last dinner contains only one fish entry, but it is an unbeatable one: lightly poached Atlantic salmon topped with a rich Mousseline sauce and garnished with sliced cucumbers. A Mousseline sauce is simply a classic hollandaise to which some whipped cream has been added."

This is yet another posh dish for a very posh crowd. My Titanic crowd loved it.

Serves: 6

Ingredients:
6 cups Basic Court Bouillon (see recipe below)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

Mousseline Sauce
2/3 cup melted unsalted butter
3 tablespoons water
3 egg yolks
1/4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
1/4 cup lightly whipped cream

Directions:
1. In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon. Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

2. Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

4. Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.

5. Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

Ingredients:
7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
1/4 cup parsley
1 teaspoon of salt
1 1/4 cup dry white wine

Directions:

1. In a large pot combine all the ingredients and bring to a boil over high heat.

2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.