SUBMIT YOUR OWN RECIPE! CLICK HERE!Make your recipes last long and stay fresh with Reynolds Wrap. Reynolds, make it easy.
Click here for more informationChicken and Seafood Paella
4 tablespoons canola oil, divided
6 skinless chicken thighs
2 ham hocks
2 cups onion, diced, divided
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
3 tablespoons garlic, minced
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Mexican style chorizo
1 cup red bell peppers, diced
3 cups Arborio rice
2 tablespoons salt
2 tablespoons freshly ground black pepper
6 scallops
6 mussels
6 clams, choice
1/2 cup scallions, diced, for garnish
1/4 cup Roma tomatoes, for garnish
In a large
stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
In a large saute pan or
paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
Garnish with scallions and Roma tomatoes
Grilled Fish with Olive Sauce
2 to 4 whole little fish, such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with Essence and score)
2 tablespoons olive oil
1/2 cup minced onions
3 cups peeled, seeded, and chopped Italian plum tomatoes
2 tablespoons minced garlic
8 anchovy fillets
1/2 cup Spanish olives
1/2 cup imported black olives
1/2 cup white wine
Salt and fresh black pepper
1 cup soft polenta, warm
2 tablespoons chiffonade of basil
1-tablespoon brunoise red peppers
Preheat the grill. Grill the fish until cooked through. In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings. Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Seafood Newburg
4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
Sea Salt Roasted Asparagus:
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt
Preheat the oven to 400 degrees F.
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
Yield: 4 to 6 servings
Gremolata:
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
Yield: 1/2 cup
Grilled Shrimp with Asian Style "Cocktail" Sauce Cocktail Sauce:
1 1/4 cups ketchup
2 tablespoons fresh lime juice
1 tablespoons low-sodium soy sauce
4 radishes, very thinly sliced on a mandoline
2 tablespoons finely grated fresh ginger
1 Thai bird chile or 1 serrano chile, finely diced
1 teaspoon sugar
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 pound large (21 to 24) shrimp, peeled and deveined
3 tablespoons olive oil
Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
Heat the grill to high.
Toss the shrimp with the oil and season with salt and pepper. Place onto skewers and grill for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the shrimp.
Linguine with Shrimp Scampi
You will need:
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Spice Rubbed Grilled Tilapia
You will need:
6 tilapia fillets
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chili powder
1 tsp kosher salt
1 tsp course ground black pepper
2 tsps brown sugar
In a small mixing bowl, combine following seasonings
Spray each fillet with butter flavored spray
Rub the spice mixture on the oil-coated fillets and place in a 9x13 pan. Use a sprayed sheet of foil between layers of fish.
Preheat grill to medium-high heat. Grill fillets on medium heat for 3-4 minutes per side, or until fish flakes easily. If you are going to bake them, bake in a single layer at 375 for 25 minutes. Serving suggestions: Low fat Tartar sauce or blue cheese dressing.