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Beach Eatin’ Part 4

Pan Seared Scallops & Fennel Risotto

1 small onion, diced fine

1 small fennel bulb with fronts

2 cups chicken broth

2 cups water

1 tablespoon unsalted butter

2/3 cup Arborio Rice

1/4 cup dry white wine

Dice onion. Strip fennel Stalks flush with bulb, saving fronds and discarding stalks. Half bulb lengthwise and discard core. Finely chop bulb and reserve with onion. Finely chop enough fronts to measure 2 tablespoons and reserve separately.

In a 1 1/2 quart saucepan bring broth and water to a simmer and keep at a bare simmer.

In a 2 quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring until softened. Add rice and cook, stirring constantly, 2 minutes. Increase heat to medium and add wine. Cook while stirring, 1 minute, Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding next, until rice is tender and creamy looking, 18 to 20 minutes total.

Stir in fennel fronts and salt and pepper to taste and serve risotto immediately.

Beach Eatin’ Part 3

Simple Fish Tacos

Avocado Sauce
1 lg. avocado
juice from 1 lime
1/2 cup light sour cream
1/4 tsp garlic salt
1 cup fresh cilantro
1 Tbsp water
1/8 tsp cayenne

Fish Seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp seasoning salt
1/2 tsp salt

Other ingredients
8 corn tortillas
olive oil
6 tilapia fillets
shredded cabbage

Avocado Sauce: In a blender combine all of the ingredients for the avocado sauce. Puree until smooth and then stick in the refrigerator until ready to use.

Fish Seasoning: In small bowl combine the chili powder, paprika, seasoning salt and salt and stir. Lay out the tilapia filets and cut them in half. Sprinkle each filet with the seasoning. Grill over medium heat 3-4 minutes per side.

Fixing the Taco: Warm the corn tortillas so they are soft. Top with a spoonful of the avocado sauce and place some fish down on top. Then place a handful of cabbage and cilantro on top of the fish. If you like a lot of sauce add more to the top.

Beach Eatin’ Part 2

Drunken Alaskan King Crab Legs

• 3 bottles premium ale
• 3 lemons, cut in 1/2
• 1 head garlic, split in 1/2
• 3 pounds Alaskan king crab legs, split

• Drawn butter, for serving

To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Bang Bang Shrimp

• 1 pound raw shrimp, peeled and deveined, tails removed
• 1/2 cup mayo
• 1/4 cup Thai Sweet Chili Sauce
• 4-8 drops Sriracha Hot Sauce
• 1 teaspoon peanut butter
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup corn starch
• 2 eggs
• 6 tablespoons canola or vegetable oil

1. In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
2. Place corn starch in a shallow dish like a cake pan.
3. In another cake pan, lightly whisk two eggs together to create an egg wash.
4. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
5. When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
6. The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.
7. Remove the cooked shrimp to a paper towel lined plate.
8. In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and Peanut Butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.

Beach Eatin’ Part 1

A week of good eatin’ with great friends. Here are the best recipes we used:

Baltimore-Style Crab Cakes

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.