At-Home Cook

  • Wild King Salmon with Strawberry Cucumber Salsa Recipe Tuesday June 6th, 2016

    INGREDIENTS

    • Marinade: ½ Cup strawberry or cranberry Juice from concentrate. ¼ Cup Red Wine Vinegar 2 Tablespoons Sugar ½ Teaspoon Salt ¼ Teaspoon Fresh Ground Black Pepper ½ Tablespoon Fresh chopped Ginger Zest of (1) Orange or 2 Tablespoons Orange Juice
    • Strawberry Cucumber Salsa: 4 Large Strawberries (cleaned and finely diced) ½ cucumber with skin (finely diced) 2 Tablespoons Yellow Bell Pepper (finely diced) ¼ Cup Red Onion (finely diced) ½ Teaspoon Finely minced Ginger 2 Tablespoons Honey 2 Tablespoons Lime Juice ½ Teaspoon Salt ¼ Teaspoon ground black pepper 1 Tablespoon Olive Oil
    • (4) 8 oz. Salmon Fillets (rinsed and patted dry)

    INSTRUCTIONS

    1. In a Large bowl whisk together all marinade ingredients and add salmon fillets let set 2 hours minimum. Combine all Salsa Ingredients, blend and refrigerate 1 hour stirring once. Remove salmon fillets and discard marinade.
    2. Grill Salmon on a medium heat over briquettes or gas flame for approx. 6 minutes per side. Let stand 4 min. and top with salsa.
    3. Plate with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar. Toast some Sourdough Bread and Pair this with a light and fruity Rose’ wine

     

     

  • Salmon Stuffed with Wild Rice Cranberries and Pecans Wednesday December 12th, 2015

    This recipe for Norwegian Stuffed Salmon is elegant, relatively easy to make, and makes a healthful and beautifulalternative for a holiday meal.

    Serves 10

    Ingredients

    2 Norwegian salmon fillets, skin removed, 3 lbs. each 2/3 cup wild rice blend, rinsed well2 cups water3 cups brioche or challah bread, 1” cubes¾ cup bacon, ½” diced2 Tsp. garlic, minced¾ cup leeks, ½” dice½ cup celery, ½” dice½ cup fennel, ½” dice1 ½ cup shiitake mushrooms, sliced8 oz. butter, melted2 tbsp. thyme, fresh2 tsp. poultry seasoning½ cup chicken broth½ cup sherry½ cup cranberries, dried¾ cup pecans chopped1. Combine wild rice, water and ¾ tsp salt in a medium sauce pot . Cover and bring to a boil. Reduce to asimmer and cook for 50 minutes, until water has been absorbed into rice. Remove from heat and reserve.2. Combine dried cranberries and sherry wine in small sauce pot and bring to a boil. Remove from heat andreserve.3. Toast brioche bread in a 300° degree oven until dry. Remove from oven and reserve.4. In a large skillet over medium high heat, sauté bacon until crispy. Remove bacon from pan and drain on apaper towel. Reserve 1 Tbsp of bacon fat in skillet.5. IIn the same skillet over medium heat sauté garlic, leeks, celery and mushrooms and fennel until tender, 4-5minutes. Season with salt and pepper. Remove from heat and reserve.6. Combine wild rice, dried brioche bread, bacon, sautéed vegetables and pecans in a large mixing bowl. Pourmelted butter into bowl and toss to coat ingredients evenly. Add fresh thyme and poultry seasoning.7. Add dried cherries with sherry to mixing bowl. Add chicken broth and mix until incorporated. Season with saltand pepper.8. Cut 8 pieces of butcher’s twine about 18” long. Starting with one end closest to you, lay the string 2 ½” apartand parallel to each other on a large cutting board. Lay one filet of salmon skin side down on top of the string.The string should run from the belly to the top of the salmon. Season the fillet with salt and pepper.9. Spoon the stuffing on top of the fillet and coat evenly from head to tail. Next, place the second side of salmonon top of the stuffing with the tail end over the head end of the first fillet and the skin side down. Season thefillet with salt an pepper.10. Bring the ends of each string together and tie together. Trim any excess string.11. Place stuffed salmon “roast” in a large casserole dish. Cover with aluminum foil and bake at 350° forapproximately 45 minutes.  

    click here for photo

  • Nut Encrusted Mahi Mahi Thursday March 3th, 2015

    Ingredients

    • mahi mahi fillets or grouper fillets or red snapper
      1 1/2 cups corn flakes
      1 cup macadamia nuts ( or pecans or walnuts)
      2 tablespoons chopped parsley (optional)
      salt and pepper
      cooking spray, for baking pan

      HONEY SOY GLAZE

      • 1/3 cup honey 1/3 cup soy sauce 2 teaspoons dry mustard ( or more)

      Directions

      1. Heat oven to 350 degrees.
      2. In a food processor, pulse nuts until coarsely chopped.
      3. Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
      4. Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
      5. Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
      6. Spray the baking pan, lay the fish fillets in.
      7. Bake for 10 minutes.
      8. The fish should still be moist and delicate- not overcooked or dry.
      9. While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
      10. Place the mahi mahi on a dinner plate with rice.
      11. Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
      12. Serve.

       

  • Grilled Scallop Ceviche Wednesday August 8th, 2011

    Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid...

    yield: Makes 6 (first course) servings
    1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached

    3 tablespoons extra-virgin olive oil

    1 teaspoon salt

    1/2 teaspoon black pepper

    1 navel orange

    2 tablespoons fresh lime juice

    3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)

    2 tablespoons thinly sliced shallot

    1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds

    1/4 cup chopped fresh cilantro

    Special equipment: 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

    Preparation

    Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.

    Prepare grill for direct-heat cooking over high heat.

    Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.

    While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.




     

     

     

    over fish with the lemon juice, olive o

  • Honey Grilled Shrimp Wednesday August 8th, 2011
    • 1 pound Jumbo Prawns
    • 4 tablespoons Orange Marmalade
    • 4 cloves fresh garlic peeled and chopped
    • 1 tablespoon Red Chili Flakes 
    • 2 tablespoons Honey 
    • 1/2 cup fresh squeezed Lime Juice 
    • 1 teaspoon kosher Salt
    • 1/2 Cup Chopped Cilantro

    • Preheat your grill to medium-high

       Butterfly your prawns and remove the vein if it isn't already and rinse

       Mix all other ingredients in a bowl, remove 1/4 of the contents and set aside

       Add the shrimp to the remaining mixture and let marinate a minimum of 30 mins.

       When your ready, bring the shrimp in the mixture to your grill. Carefully spray yor grill with some High temperature Pam Spray, until shiny, and place the shrimp one at a time butterfly side down on the grill.  (You should hear a sizzle, if you don't your grill isn't hot enough).  When the last shrimp is on, Spoon a bit of the mixture on each shrimp, and let them all cook about 5 minutes. After they have cooked for 5 mins, flip each one with some tongs and spoon some more of the mixture over the top as they cook.. and let them cook and addtional 2 minutes, then remove.

      Warm the reserved 1/4 of the original mixture until slightly thick, and spoons over the prawns as they are served.

       

  • Baked Halibut Thursday October 10th, 2010

    Halibut steak is baked with mushrooms, onion, bay leaf, white wine, heavy cream, and garlic.

    • 1 halibut steak, 2 to 3 pounds
    • 1/4 cup flour
    • salt and pepper
    • 3 to 4 tablespoons butter
    • 8 ounces sliced mushrooms
    • 1 small bay leaf
    • 1/2 cup thinly sliced onion
    • 1 clove garlic, cut in half
    • 1 cup dry white wine
    • 1 cup heavy cream
    • chopped fresh parsley

    Preparation

    Put flour in a shallow bowl; season with salt and pepper. Dredge halibut with the seasoned flour. 

    Place halibut steak in a buttered baking dish; dot with 3 to 4 tablespoons of butter. Bake at 350° for about 20 minutes, basting several times. Sprinkle halibut steak with mushrooms, onions, bay leaf, garlic pieces, and wine. Cover baking pan with foil, buttered so it will not stick to the halibut, and bake 20 minutes longer, basting a few times. Transfer halibut, mushrooms, and sliced onion to a warm serving platter; discard garlic pieces and bay leaf. Add heavy cream to the liquid remaining in pan; heat to boiling point. Taste and add salt and pepper to taste and pour overhalibut steak.

  • Baked Scallops Monday August 8th, 2010

    Try with our Fresh Sea Scallops. Frozen Sea Scallops or Bay Scallops also work well!Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

    Prep Time: 30 Minutes
    Cook Time: 20 Minutes
    Ready in: 50 Minutes
    Makes 4 servings.

    • 4 tablespoons butter, melted
    • 1 1/2 pounds bay scallops, rinsed and drained
    • 1/2 cup seasoned dry bread crumbs
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried parsley
    • 3 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese

    Preparation

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
    3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
    4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

     

     

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