Lemon Spaghetti with Shrimp and Scallops - Adapted from Giada De Laurentis

The original recipe was for shrimp but we though it would be delicious with scallops as well.  The recipe makes enough sauce for 1 lb of spaghetti.  Start by sauteing some capers in olive oil until crisp; set them aside. Mix together 1T grated lemon zest, 1/2C fresh lemon juice, 1C grated Parmesan cheese, and 2/3C good olive oil.  Cook the spaghetti in boiling water. Saute the shrimp and/or scallops which has been seasoned with salt and pepper
in 2T of olive oil until just opaque, about 2 min on a side.  When the seafood is done add the drained pasta and the lemon sauce to the pan  and toss until coated.  Garnish with some chopped fresh basil and the capers.  We served ours with some fresh tomatoes.  Light lemony and delicious!

Ahi Tuna with Radish and Pea Salad - From Saveur

Start by grilling or broiling a 1/2lb tuna steak until it is med. rare.  Slice the tuna into strips.  Make the dressing by mixing 1T soy sauce, 1 1/2t red wine vinegar, 1t honey, 1/2t Dijon mustard, 1/2t Sesame oil, 1 clove of minced garlic, 1 2 inch piece of ginger, minced, 5 1/2t freshly ground black pepper.  Mix the above and 3/4C canola oil in a blender until smooth.  Slice 8 oz. sugar snap peas into 1 inch piece and pour the dressing over the peas and tuna and refrigerate until ready to serve  Add sliced radishes and 1/4C chopped mint leaves.  Toss to coat with the dressing.  We served the salad with sliced tomatoes and a dry white wine.  A very nice summer salad

Garlic Shrimp with White Beans -Adapted from Bon Appetit, perhaps

In an oven-proof saute pan, heat 2T of olive oil and saute 1 Serrano chili which has been seeded and deveined.  Add 2 cloves of minced garlic and saute until fragrant.  Add 1 1/4C diced tomatoes (we used fresh but you could use canned) and cook until soft (smash them as they cook).  Add salt and pepper to taste along with 1T tomato paste, 1- 14 oz can of white beans such as great northern or navy or the like, and 1C chicken stock.  Simmer for 5-10 min to thicken the liquid.  Top with 1 lb. of peeled and deveined shrimp, raw.  Place under the broiled until the shrimp are pink.  Garnish with chopped parsley.  Serve with a crusty bread and dry white wine.  Excellent with the fresh shrimp we get down here in Georgia.

Mussels with Cannellini Beans and Chorizo Sausage - Adapted from Food and Wine

Here's a delicious meal that goes together very quickly (Food and Wine says 7 min...it took us a bit longer than that).  Start by browning 1/2 lb of chorizo or some other spicy sausage in a large covered pan.  Add 2 cloves of minced garlic...don't burn the garlic.  Drain off and fat that is rendered and add cayenne pepper to taste, 1t salt, 1-14 oz can of beans, 1C quartered cherry tomatoes, 1/2C white wine and 1lb of mussels that have been scrubbed clean.  Cover and simmer for a few minutes until the mussels have opened.  Serve with a nice crusty bread to soak up all the juice created.
Apologies for the picture.  I had to use my phone.

Shad Roe

Shad roe is never seen at the places we shop at home. So, I was excited to find them at the fish counter here in Georgia.  I had them as a youngster...with Mom, of course.  They are simply dredged in seasoned flour and fried in bacon fat until firm.  They have a mild fish taste and a pleasant smooth texture.  They were for breakfast along with toast and bacon.  If you can find them, try them!

Garlic Shrimp with White Beans - Adapted from Bon Appetit

Here's a nice shrimp recipe that goes together easily.  Start by shelling and deveining a doz. shrimp.  Toss the shrimp with 2T Old Bay seasoning and set aside.  Add 2T olive oil to an oven proof saute pan along with 1 clove of minced garlic and 2T diced pepper for heat. (use any pepper you wish jalapeno, habanero, or even bell pepper if you don't want any heat) Saute until softened being careful not to burn the garlic. Add 14 oz can of diced tomatoes, 1T tomato paste and 1/2C chicken stock. When the mix returns to the boil stir in 14 oz can of white beans which have been drained.  Return to the boil and top with the shrimp and another clove of minced garlic.  Place the pan under the broiler until the shrimp are pink.  We served the dish plain with a crusty bread but think polenta would be a nice addition.

Cold Seafood Salad

We had a couple leftover scallops and decided to add some shrimp and make a cold summer salad.  The scallops were grilled quickly on a hot Weber fire.  The shrimp were boiled until pink. Make a citrus vinaigrette by whisking together 1/4C olive oil, 2T fresh lemon juice and 1/2t Dijon mustard.  Add salt and pepper to taste and toss the vinaigrette with the seafood.  We think this would work well with leftover lobster or crab as well.  Serve on a bed of lettuce with some sliced tomatoes and cucumbers garnished with fresh basil.

Bacon Wrapped Scallops with Aleppo Pepper Butter

We had lots of fresh produce and pasta from our garden and the local farmers market which we decided to pair with some bacon wrapped scallops...very simple.  The scallops were seasoned with salt and pepper and wrapped with bacon.  They were skewered and cooked on the Weber for 3 min on a side.  One trick is to pre-cook the bacon in the microwave for about 30 seconds to make it pliable and start the cooking process so the bacon gets crispy on the grill.  Melt about 3T butter in the microwave and add 1t ground Aleppo pepper (adjust for you own degree of heat).  You could use any form for pepper you wished, cayenne, Tabasco....or none.  Drizzle the butter on the scallops just before serving.  The tomatoes were from our garden and were topped with some fresh basil.  The beans and fresh pasta from the farmers market.  Easy and delicious summer meal.

Paella with Pasta (Fideua`)

We adapted this recipe from many which toast the pasta as the first step.  We used fresh pasta and didn't want to toast it.  Start by sauteing 1/4C each diced onion and celery.  Add 2 cloves minced garlic.  When the garlic is toasted, add one diced boneless, skinless chicken breast and some sliced spicy sausage.  Cook gently until the chicken is cooked through.  At the same time, add the fresh pasta to boiling water for no more than a minute.  Add 8 oz. of clam broth to the chicken/sausage. When it reaches a boil add seafood ( we used scallops, shrimp and haddock along with a drained can of chopped clams).  Add the drained pasta to the mix and continue to simmer until most of the juice is absorbed by the pasta.  Add a chopped tomato and some green herb (parsley or thyme perhaps)  Serve with a crusty bread and a chilled white or rose wine.

Shrimp and Cheese Grits - Adapted from Saveur

This is a different twist on the famous southern dish. Prepare 1C of grits according to the package directions. In our case this was adding 1C grits to 2C boiling water, reducing the heat and letting them simmer until just cooked. Add 1C grated sharp chedder cheese, 1/4C water and 2 slightly beaten eggs. Stir the mixture until smooth cover and place in a 350 degree oven for about 45 min...until the mixture firms. While the grits are cooking prepare the shrimp. Saute 2 strips of bacon, diced until brown and then remove them from the pan. Add 1/2lb peeled and deveined shrimp to the bacon fat and saute until bright pink. Remove the shrimp and add 8oz. sliced mushrooms and cook until tender. Add 2 cloves minced garlic and cook until golden brown. Deglaze the pan with 1/2C chicken stock and add 4 chopped scallions. Return the shrimp and bacon to the pan. Add lemon juice and Tabasco to taste and spoon over the grits.

Fresh Pasta with Shrimp and Lemon Oil

We are back in Georgia for March and the shrimp here are wonderful. This recipe is adapted from Williams-Sonoma. Start by simmering together 1/4C olive oil and the zest from one lemon. Set the oil aside. Toast 1/2C bread crumbs in 1T olive oil until they are golden brown. Set them aside. Bring the water to a boil for cooking your favorite pasta. After the pasta is drained moisten it with some of the cooking water and a little olive oil. Cook the shrimp, along with 1 clove of minced garlic, in the lemon oil until they are pink. Add 2T capers and mix the drained pasta, the shrimp and bread crumbs together to serve. Top with fresh chopped parsley.

New England Clam Chowder - Adapted from America's Test Kitchen

This is a nice meal for a cold winter day. We chose not to start with fresh clams so we used 2-6 oz cans of clams and their juice and 1-8oz bottle of clam juice. Start by browning 2 strips of bacon in an ample soup pot. Remove the bacon and add 1/4C diced onion and 1/4C diced celery and saute until tender. Add 1T flour and cook gently for 2 or 3 min. Add the clam juices and deglaze the pan before adding 1/2 lb. of diced potatoes, 3/4t dry thyme and a bay leaf. Simmer gently until the potatoes are fork tender. Just before serving, add the clams to 1 1/2C heavy cream and heat gently but dont boil. You want to add the clams right at the end so they dont get tough. Add the clams and cream to the potato mixture. Add salt and pepper to taste. Serve piping hot and top each bowl with 1T dry sherry and some chopped scallion tops, for color. Serve with a crusty bread and a dry white wine with Tabasco on the side. Nice!

Crab Cakes - Adapted from Chef Patrick Clark, Tavern on the Green

We found this recipe in Food and Wine magazine. In a food processor, puree a scant 1/4 lb of a white fish; we used cod. Transfer the fish to a bowl and add 2 thinly sliced scallions, 1 seeded and chopped jalapeno pepper, 1 1/2T fresh lemon juice, 1T chopped parsley, 1/4t cayenne pepper, salt and pepper to taste, 1/4C mayonnaise. Mix these together well. Fold in 1/2 lb diced crab meat and 3/4C bread crumbs. Allow the mix to sit in the refrigerator for 30 min or so and then form into patties. Fry until golden brown in vegetable oil. The topping was made by mixing 3/4C mayonnaise, 1 chipotle chile in adobo, seeded and minced, 1T fresh lemon juice, 1t Old Bay seasoning mix, and 1t Dijon mustard. We served them with cole slaw and french fried potatoes. One note, the heat from the various peppers builds as you eat so adjust their amounts to your taste. The recipe serves 2 very generously.

Jamie's Scallops and Beans -Adapted from Jamie Oliver

This dish has become a Christmas Eve tradition at our house. Its fun because all of us can get involved in the preparation. Start by draining 2-14 oz cans of canellini beans and heating them in a sauce pan to a low simmer. Add 4 chopped anchovie fillets cayenne pepper to taste and 2 cloves minced garlic. Simmer for 5 min and then add 1/4C white wine. When the mixture regains the boil, mash the beans to a paste and keep warm. Next, quarter 8 Roma tomatoes. Drizzle them with olive oil and put them in a 450 degree oven for 15 min. About half way through the time add 4 slices of prosciutto. Finally, cook 8-12 scallops 2 minutes on a side by sauteing them in 2T very hot olive oil. Place a "puddle" of beans on the plate, arrange the tomatoes and prosciutto and 2-3 scallops and top with arugula leaves. A delicious combinations of flavors.

Warm Shrimp Salad with Alternate Grains - Adapted from Food and Wine

"Alternate or heirloom" produce seems to be in vogue now. We found this recipe and decided to try it. The original used a grain called kamut but we couldn't find it in our store so we used farro. We think barley or perhaps even couscous would work as well. Touted to be the grain that fed the Roman Legions, farro has a nice nutty flavor but requires some initial preparation. We simmered 1/2C of it for about 2 hrs in 4C of vegetable stock and water. Once this was done we proceeded with rest of the preparation. Saute one large thinly sliced shallot in 1T butter until it is soft. Add 2t, or to your taste, hot chili peppers. When they are softened, add 1/2 lb raw, peeled and deveined shrimp, 2C steamed green beans and the grain which has been drained of excess liquid. Toss together and squeeze on some fresh lemon juice. Wonderful combination of flavors and a dish that goes together quickly once the grain has been prepared.

Beef and Oyster Pie - Adapted from many

We wanted to take advantage of the wonderful oysters here in Georgia so we looked around and found recipes for beef and kidney pie and substituted oysters for the kidney. Start by marinating 1lb of stew meat in a mix of 6oz of stout beer, 6 oz of dry red wine and 2 cloves minced garlic. Most recipes said to marinate the meat for a couple days. At the end of that time, strain the meat reserving the marinade. Pat the meat dry and then toss it with seasoned flour to coat. Brown the meat in an oven proof pan and then deglaze the pan with the reserved marinade. Add enough beef stock to cover the meat, add a medium diced onion, a sprig of fresh rosemary and place in a 275 degree oven until the meat is fork tender, about 2 1/2 hours. This can be done days ahead and just refrigerate the meat mix until you want to use it. When you ready to finish the dish line a ramekin with pie crust and prebake it for 10 min at 425 degrees. Place the meat cubes in the dish and add some raw oysters ( one or two will flavor the dish but if you like oysters, add as many as you wish). Cover the meat and oysters with the sauce from the meat. Top with more pie crust and bake at 350 degrees for 30 min. If you like oysters you will love this dish! If you don't like oysters...our regrets to you.

Salad with Pears, Fennel and Prosciutto and Mint with Sole Meuniere

It's a bit unusual for us to have a two course meal but we decided to for Valentine's Day. Both dishes go together very easily. For the Salad ( Adapted from Weeknight Cooking), plate thinly sliced pears, and shaved fennel and Prosciutto. Whisk together 1T olive oil, 2t pear nectar and 1t Sherry vinegar. Garnish with finely chopped fresh mint. For the sole (adapted from Epicurious.com) dredge the fish in bread crumbs and saute in 3T butter until the flesh of the fish is firm. Remove the fish and immediately add 2T parsley and 1T fresh lemon juice. Spoon the sauce over the fish and serve. We also had our favorite smashed redskins (boil the redskins and then smash them with a fork, drizzle with olive oil, salt and pepper and brown them in the oven at 400 degrees for about 15 min) and steamed brussel sprouts. A chilled dry white wine is the perfect accompaniment.

Salmon Loaf with Shrimp Sauce and Spinach Souffle

The salmon loaf is an old family recipe. The souffle is adapted from Lori Hanson.

Flake a 1 lb. can of salmon into a bowl and add 1/4C minced onion, 1/4C chopped parsley, 2T fresh lemon juice, 1/2t dry thyme, 1C bread crumbs and 2 well beaten eggs. Mix the ingredients well and place in a loaf pan. Bake at 350 degrees for one hour.

For the souffle, mix 3 slightly beaten eggs, 8 oz. fresh, chopped spinach, 8 oz. chedder cheese, and 12 oz. cottage cheese. Pour into a baking dish and bake for the same time and temp as the salmon loaf. While the dinner is baking mix together 1-14 oz. can of Campbell's cream of shrimp soup and 1/2C milk. Serve warm over the salmon loaf.

Shrimp and Grits - Adapted from Saveur Magazine

We have enjoyed this dish during our stays in coastal Georgia and thought we would try it. The recipe calls for raw shrimp we we had some frozen, cooked one so we used them.

In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in 1C of grits. Cook, whisking frequently, until grits are tender and creamy. Whisk in 3/4C cheddar cheese, 1/4C Parmesan cheese, 1T butter and season with salt; cover and set aside. Heat 3T olive oil in a 12" skillet. Add 1/4lb. diced bacon and cook, stirring occasionally, until crisp. Transfer bacon to a paper towel to drain and set aside. Reserve cooking fat in skillet. Season 1 lb. shrimp with salt and pepper. Add shrimp to skillet and cook, turning once, until bright pink.Transfer shrimp to the plate with the bacon. Add 4 oz. sliced mushrooms to skillet and cook, stirring occasionally, until tender. Add 2 cloves minced garlic and cook until golden. Add 3/4C chicken stock and deglaze the pan. Cook until broth reduces by half. Return shrimp and bacon to skillet along with 1T fresh lemon juice and Tabasco sauce to taste. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with chopped scallions, and lemon wedges. A delicious, traditional southern recipe and a good use for left over shrimp.

Shrimp Etouffee

This wonderful dish can be made from most any kind of fish but is more typical shellfish like shrimp or crawfish. Start by making a spice mix consisting of 2t salt, 1t cayenne pepper, 1t freshly ground white pepper, 1t freshly ground black pepper, 1t dried basil, and 1/2t dried thyme. Set the mixture aside. Next, make the roux. This is a critical step and should be done carefully so the roux isnt burned. You want it to end up a chocolate brown color. Add 3/4C canola oil to a 4 qt. sauce pan (the pan will contain the entire dish in the end). Heat the oil and add 3/4C flour. Heat the mix carefully, stirring constantly, until it becomes a dark chocolate brown color. (this will take up to 30 min). Add 1/4C chopped onion and stir until the onion has softened. Remove the pan from the heat and stir in 1T of the spice mix along with 1/4C chopped celery and 1/4C chopped green bell pepper. In the meantime bring 2C of chicken stock to a simmer and then slowly add the stock to the roux and return again to the boil. Add 2 lb of shrimp to the mix and cook until the shrimp are pink. Serve over white rice and garnish with chopped green onions. A classic New Orleans dish typically served with a full bodied beer.