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Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the technique. So, while you experienced paella makers will probably find this quite unremarkable, it really is intended for the first-timer.

Real paella is not baked, but cooked on top of a fire, which results in a similarly textured rice to what you see here, except a layer caramelizes onto the bottom of the pan, and those gloriously crunchy bits are considered the best part. So, basically I’m telling you we left out the best part.

The trade-off is that this method eliminates most of the finesse and monitoring required by the traditional method. Consider this a gateway paella, and the first step to a serious, lifelong addiction. Besides the method, ideally you’ll use a wider variety of ingredients; things like clams, mussels, squid, chicken are all very commonly used, and will make your rice that much more interesting.

No matter how you cook you paella, one thing you must try to include is the saffron. Besides the short-grain rice, this is probably the most key addition. Unfortunately, the flavor and aroma are almost impossible to describe, so you really need to experience it yourself to fully understand. I’ve heard it described using things like “earthy metallic honey,” and “rusty champagne,” but these really don’t do it justice.

Anyway, if you’ve never tried to make paella before, I really hope this inspires you to give it a go. The Arborio we use here is easy to find in the big grocery stores, and as long as you stick to the liquid/rice ratio, there’s not a lot that can go wrong. And like I said in the video, stay tuned for my future attempt at a more classic version. In the meantime, I hope you give this quick and easy paella a try soon. Enjoy!

Ingredients for 4 large portions:

(best to use a 12 or 13 inch wide skillet)

For the saffron broth:

2 tsp olive oil

reserved shrimp shells from 1 pound of jumbo shrimp

1/2 to 1 tsp saffron threads, depending on how strong you want the flavor

2 1/4 cups chicken broth

*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

For the paella:

1 tbsp olive oil

8 oz sliced chorizo sausage, or any smoky, spicy sausage

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/3 cup Arborio rice

1/2 cup green peas

1 tsp regular or smoked paprika, optional depending on how much was in the sausage

2 cups (exactly) hot saffron broth, or just plain hot chicken broth

1 pound peeled and deveined jumbo shrimp

1 sweet red pepper, cut into thin strips

salt and cayenne to taste

garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley

lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.

Shrimp & Pasta Shells Salad – And They (incorrectly) Called It Macaroni

I really wanted to call this a "macaroni salad," since that’s what people sitting around picnic tables call it, but I decided to be technically correct (for once) and call it a shrimp and pasta shells salad. Hey, I'm no slave to Google's algorithm.

Macaroni is a specific type of elbow-shaped pasta, so while all macaroni is pasta, not all pasta is macaroni. Raise your hand if you missed that one on your SAT. Anyway, now that I have enough “macaroni’s” in here for the search engines, we can move on.

Actually, there’s not a lot left to discuss. This is a very straightforward, and quite adaptable recipe. I list a few potential additions in the video, but this is the kind of thing you can really make your own. Hey, you could even do it with macaroni. I hope you give this easy, and crowd-pleasing summer salad a try soon. Enjoy!

Ingredients for 8 portions:

For the dressing:

1 1/4 cups mayonnaise

2 tsp Dijon mustard

2 tsp ketchup

1/4 tsp Worcestershire sauce

1 lemon, juiced

1 tsp salt, or to taste

cayenne to taste

1/4 cup chopped fresh dill

The rest:

12-oz package pasta shells

1 pound bay shrimp, or other small cooked shrimp, drained well

1/2 cup small diced red bell pepper

3/4 cup diced celery

salt and pepper to taste

View the complete recipe

Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

While this is technically a recipe for sea bass, it’s really much more than that. This tasty technique represents a glimpse into my warm weather culinary habits. At least three times a week, I’ll toss some kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.

When you consider the wide variety of meats and seafood, and the countless combinations of herbs, peppers, vinegars, and spices, you’re not just looking at a summer’s worth of stellar dishes; you’re looking at a lifetime’s worth.

This kind of operation always suffers from over-thinking. Don’t try too hard to come up with these adaptations, just let it happen. By the way, this is always a fantastic way to use up the last tablespoon of whichever bottled vinaigrette is languishing in the back of the fridge.

I always get concerned comments when I use sea bass, since there have been over-fishing issues, but this was labeled “Sustainably Produced” at one of those well-known, national markets. I didn’t do any independent research to verify, but if you can’t trust a giant corporate grocery chain, who can you trust?

Like I said, this will work with all kinds of things, and the more you use this style of cooking, the more you’ll want to use it. The dressing took five minutes, and the fish took maybe ten. That leaves plenty of time for savoring the long days ahead, which is why I hope you try this soon. Enjoy!

Ingredients:

4 (4-oz each) sea bass filets

vegetable oil and salt to taste

For the dressing:

1 or 2 cloves garlic, finely minced, mashed or grated of microplane

zest of one lime

1 tbsp lime juice

1 tbsp sambal or other chili paste/sauce

2 tbsp seasoned rice vinegar

2 tbsp Asian fish sauce

1 tsp sesame oil

cilantro leaves
roasted parnips, click here for recipe

View the complete recipe

Barbecue Shrimp – So Good, and So Not Barbecued

No one’s really sure why this magnificent dish is called barbecue shrimp, but since it was invented in New Orleans, let’s just assume they had a great reason, and move on to more important issues, like making and eating a huge plate of these.

There are countless ways to make this dish, almost all containing copious amounts of butter, along with garlic, black pepper, and Worcestershire sauce. This is not something you’d serve to your friend with the bland palate. By the way, can’t believe you’re still friends with that bland palate dude.

Anyway, feel free to adjust and adapt to your heart’s content. My version is fairly light, which is kind of funny to say, since I call for half a stick of butter, but I’ve seen versions that were basically deep-fried in the stuff. So, you know, compared to that, this is like spa food.

As far as seasoning goes, be careful with the salt. The Worcestershire is pretty salty, so you may not want to add it all to the shrimp stock like I did. I used about 3 generous tablespoons, since I like mine pretty salty, but it’s probably safer to just add 1 or 2 tablespoons, and then taste/adjust later on.

Other than that, and finding some colossal shrimp (the bigger the better), this recipe is a breeze. It may not have anything to do with barbecue, but like its namesake, it’s incredibly delicious and another great culinary gift from the south. I hope you try some soon. Enjoy!

Ingredients for 4 servings:

1 1/2 to 2 pounds colossal shrimp

1 1/2 tbsp vegetable oil

1 tablespoon freshly ground black pepper, or to taste

1/4 tsp smoked paprika

1/8 tsp cayenne pepper

1/8 tsp Old Bay seasoning, optional

4 tbsp cold butter, cut in cubes

6 cloves garlic, minced

1 tbsp minced fresh rosemary

1 1/2 cups shrimp stock (using reserved shells, sauteed in 1 tsp butter, and simmered with 2 cups stock or water for 20-30 min)
juice of 1 lemon
hot sauce to taste

2-3 tbsp Worcestershire sauce, or to taste

lots of white rice

View the complete recipe

Fisherman’s Pie – The Deadliest Casserole

I’ve never been a huge fan of the fisherman reality shows like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death. Sure it’s relatively dangerous compared to selling shoes, but they’re mostly just fishing in crappy weather.

Riveting slip and falls notwithstanding, I think the real challenge in that environment would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped cod and spinach casserole in the galley of one of those boats. I actually get woozy thinking about it.

Luckily most of us have a nice steady oven at home in which to make this comforting dish happen, rogue wave free. Speaking of the oven, be sure to check your fish to see if it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and potatoes were warm. If you make your components ahead and they cool down, or your fish is thicker, it may take a while longer to bake, so poke and peek. You can always fix the top, and thanks to the broiler, no one will be the wiser. I hope you give this a try soon. Enjoy!

For potato crust:

3 russet potatoes

3 tbsp butter

nutmeg, salt, pepper, cayenne to taste

1/2 cup milk

For the sauce:

3 tbsp butter

3 tbsp flour

2 cloves garlic, minced

2 cups cold milk

2 tsp lemon zest

salt to taste

For the rest:

1 tbsp butter to grease dish

salt, pepper, cayenne to taste

2 pounds boneless cod filets

12 oz washed baby spinach

juice of 1/2 lemon

fresh chives to garnish

View the complete recipe

Happy Friday Fish Sauce

Thanks to my Catholic upbringing, I’ll always associate Friday with fish (and guilt, but mostly fish). It was usually a piece of fried haddock, and as far as sauces go, you only had two choices: tartar or cocktail sauce.

Both go well with crispy, deep-fried seafood, but for more delicate preparations, may I suggest this lovely Tarragon Walnut Brown Butter Sauce we posted back in 2009. I just love this simple sauce, and it couldn'tbe easier. If you haven’t already, I hope you give it a try soon. Enjoy!

Follow this link to read the original post, and get the ingredient amounts.

Happy Friday Fish Sauce

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

I wouldn’t exactly call this baked lemon pepper salmon a failed experiment, as the cooking method shown herein is a very useful tool in the ongoing battle against boring salmon; but my attempt to fuse lemon and pepper flavor onto the surface with a quick pickling suffered from lack of sweetness.

Such is cooking. Live, learn, and occasionally eat too tart and peppery salmon. Anyway, every time we’d post one of our broiled salmon recipes, I’d get emails from people without broilers asking how they can get the same results, so I figured my little trial by acid would make for a good excuse to show how easy baked salmon is.

As long as you get your oven nice and hot, and aren’t afraid to poke the fish with a fork to check, you should be enjoying tender, moist, flaky meat every time. You can always cook it more, so check after 10 minutes and go from there. If you test in the filet's natural seams, the evidence of your breaking and entering will hardly be noticeable, and easily covered by a sauce or slice of lemon.

If you use my recipe, you may want to adjust the pepper and acidity of the lemon with something on the sweet side. Pretty much any kind of glaze or marinade will work with this easy technique, and many of them (most of them) will look better than this. I hope you give this a try soon. Enjoy!

Ingredients for 2:
two 8-10 oz center-cut salmon filets, boned, skin on

2 tbsp lemon juice

1 tbsp black pepper

1 tsp miso paste

2 tsp mustard

1 1/2 tbsp mayo

cayenne to taste

salt to taste

*Next time I’ll add some Hoisin sauce or something sweet to balance the flavors better.
Bake at 450 degrees F. 10-15 min or until done.

View the complete recipe

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

Ingredients for 2:
two 8-10 oz center-cut salmon filets, boned, skin on

2 tbsp lemon juice

1 tbsp black pepper

1 tsp miso paste

2 tsp mustard

1 1/2 tbsp mayo

cayenne to taste

salt to taste

*Next time I’ll add some Hoisin sauce or something sweet to balance the flavors better.
Bake at 450 degrees F. 10-15 min or until done.

Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as it's kind of a big deal. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
2 tbsp butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon

View the complete recipe

Fish Stew – Sexy Is As Sexy Does

Ingredients for 4 portions:
2 tbsp butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.” If only there were a big event coming up soon to test this theory.

Not only is this additive dip easy to make, it works with any budget. You can load it up with the finest fresh crab, use frozen or pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the record) I’ve had these made with fake crab, and it wasn’t bad at all.

While the loaf of bread base does make for a nice presentation, not to mention recycled after party snack food, you can simply bake this in a casserole dish as well. As I mentioned in the video, I had a little extra leftover, and if this happens to you, give it a try as a stuffing for ravioli, wontons, or other dumpling-like delivery systems.

No matter which team they’re rooting for, all your guests will be cheering for more of this delicious baked dip. By the way, nothing beats watching your friends play tug-o-war with the crust once the dip is gone. I hope you give it a try soon. Enjoy!

Ingredients for 12 portions of Baked Crab and Artichoke Dip:

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

salt and pepper to taste

cayenne to taste

1 pound lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

About 30 min at 375 degrees F.

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

Ingredients for 12 portions of Baked Crab and Artichoke Dip:

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

salt and pepper to taste

cayenne to taste

1 pound lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

About 30 min at 375 degrees F.

The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.

Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.

As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.

Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

The Tuna Melt – Open Face, Insert Hypocrisy

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

Because Oyster Rockefeller Sounds Rich

There’s much debate over how many of America’s greatest recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation’s name pretty much wrote itself.

Besides the obvious, superficial reasons, associating your new shellfish appetizer with the most affluent family of the day was a stroke of social media genius. Hey, just because Twitter wouldn’t be invented for another 107 years doesn’t mean people didn’t “retweet” things.

When Jules Alciatore invented the dish in 1899, he wasn’t trying to create a classic, new American shellfish appetizer; he was simply trying to replace snails in his diet. That’s right, what would become America’s greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around for a serious shortage of French snails in New Orleans.

To say the customers of Antoine's were happy with this local substitution would be a huge understatement. They went crazy for it. The dish quickly gained national attention, with the most famous celebrities, politicians, and foreign dignitaries of the day stumbling over each to get a plate or three.

The original secret recipe really is a secret; so all versions, including mine, are just guesses. There is agreement among foodies who study such matters that spinach was not part of the formula, but the much spicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any other later day add-ons. Not that those ingredient aren’t good baked on top of oysters, but that just wasn’t how Mr. Alciatore rolled. So if you are looking for a special occasion appetizer that tastes, looks, and makes you feel (and sound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell

View the complete recipe

Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!

Because Oyster Rockefeller Sounds Rich

The original secret recipe really is a secret; so all versions, including mine, are just guesses. There is agreement among foodies who study such matters that spinach was not part of the formula, but the much spicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any other later day add-ons. Not that those ingredient aren’t good baked on top of oysters, but that just wasn’t how Mr. Alciatore rolled. So if you are looking for a special occasion appetizer that tastes, looks, and makes you feel (and sound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell

Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

Shrimp & Pasta Shells Salad – And They (incorrectly) Called It Macaroni

Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

Barbecue Shrimp – So Good, and So Not Barbecued

Fisherman’s Pie – The Deadliest Casserole

Happy Friday Fish Sauce

Happy Friday Fish Sauce

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

Fish Stew – Sexy Is As Sexy Does

Fish Stew – Sexy Is As Sexy Does

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

The Tuna Melt – Open Face, Insert Hypocrisy

The Tuna Melt – Open Face, Insert Hypocrisy

Because Oyster Rockefeller Sounds Rich

Because Oyster Rockefeller Sounds Rich

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