Nobu’s Scrambled Egg Donburi Recipe, Courtesy of Martha Stewart Living

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8 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra virgin olive oil
1 cup short-grain rice, cooked
1 sheet toasted Nori
2 teaspoons toasted sesame seeds, for garnish

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Lettuce-wrapped Halibut with Dill Cream – Laura Calder

Radishes and peas

  • 2 tablespoons butter
  • 2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
  • 2 cups freshly shelled peas
  • 1 pinch Salt and pepper
  • 2 green onions, thinly sliced
  • handful of chopped fresh dill

Fish and Sauce

  • 8 large Boston lettuce leaves
  • Salt and pepper
  • 4 fillets halibut, about 4 ounces/110 g each
  • 3 stalks dill, chopped
  • 1 shallot
  • 1/2 clove garlic
  • 1/2 cup white wine
  • 1 1/4 cups chicken stock
  • 1 1/4 cups cream
  • 2 tablespoons butter
  • Salt and pepper
  • Lemon juice, to taste
  • pinch dill sprigs for garnish

Radishes and peas

  1. Melt the butter in a sauté pan and gently cook the radishes until half cooked. Add the peas with 1/4 cup/60 ml water. Continue cooking until the peas and radishes are tender Season, and scatter over the green onions and dill.

Fish and Sauce

  1. For the fish bundles: Lay the lettuce leaves in a sauté pan of boiling salted water for a few seconds. Remove, and immediately plunge in an ice bath. Lay flat on tea towels to drain, gently patting them dry. Remove the ribs, so you have strips of lettuce. Lay a few leaves on a board, slightly overlapping. Lay a fish fillet on top. Season, and neatly fold the lettuce leaves over to make a neat package, with the end of the fish visible out the ends. Make the other three bundles. If you’re not cooking until much later, wrap and refrigerate. Otherwise, just set them aside.
  2. For the sauce: Put the dill stalks, shallot, garlic, wine, and stock in a saucepan. Boil to reduce by three-quarters. Strain, and return to a clean saucepan. Add the cream and simmer to sauce consistency, about 5 minutes. Remove from the heat. Whisk in the butter a piece at a time. Taste, and season with salt, pepper, and lemon juice, if needed.
  3. Lay the fish bundles in a bamboo steamer over a saucepan of 2-inches/5 cm boiling water. Steam until the fish is just cooked, about 10 minutes. Serve with the sauce (passed in a sauceboat). A bed of radishes and peas is the perfect accompaniment.
  4. For the plate: Enjoy a piece of fish and a tumble of radishes and peas side by side on a plate.

Linguine with Shrimp Scampi — Ina

  • 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.

Coquilles Saint Jacques–Laura Calder, French Food at Home

photo from article

Scallops
1 tablespoon butter
1 tablespoon olive oil
1 pound/450 g scallops
Salt and freshly ground black pepper

Duxelles
2 tablespoons butter
8 ounces/250 g mushrooms
2 shallots, minced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Sauce
2 tablespoons butter
1 shallot, minced
2 tablespoons flour
1/2 cup125 ml white wine
1/2 cup/125 ml fish stock
2 tablespoons creme fraiche
Lemon juice, to taste

Topping
2 tablespoons chopped fresh parsley
6 tablespoons fresh bread crumbs
1 tablespoon butter, melted

Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.

To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.

To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.

To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

1 quart shucked oysters in their liquor 
2 cups coarsely crushed saltine crackers 
1 cup dry bread crumbs 
3/4 cup melted butter 
1 cup cream or milk
Nutmeg 
Salt and pepper 
Celery salt, optional

Preheat oven to 350 degrees F.

Pick oysters free of any shells. 
In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Dmv variations:
worchestershire sauce to taste
used milk
used 1 c. homemade bread crumbs and ½ c. purchased seasoned

Linguine with Clams — Lucinda Scala Quinn


  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 3 dozen littleneck clams or 4 dozen cockles
  • 1 tablespoon cornmeal or flour
  • 1 pound linguine pasta
  • 3 tablespoons chopped fresh flat-leaf parsley
  1. Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  2. To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  3. Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  4. Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  5. Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

    Note: I used fresh chopped clams but the clam taste did not come through.  Next time I will use fresh clams.

Crisp Crab Cakes – Ellie Krieger via Terry

1 cup panko (Japanese breadcrumbs)
1 large egg — lightly beaten
2 tablespoon nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions — thinly sliced–optional
1/2 cup finely chopped red bell pepper–optional

Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion, bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.

Optional ingredients — I did not use scallions or peppers but here are the directions if you choose to use them.  Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Coat the crab cakes with the remaining 1/2 cup panko. Place on baking sheet, put a pat of butter on each cake. Bake at 400 for 15 min. Serve with lemon wedges.

Optional method of preparation –Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes.

Yield: 6 crab cakes

Serve with Avocado Sauce

Cream of Tomato Soup With Seafood – Top Washington Post Tomato 2010 winner

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Rosemary Lawler’s winning recipe combines two practical ingredients: the recipe author’s abundant crop of tomatoes, and regional seafood. Because this is 2 recipes in one, we made an exception to the contest’s 10-ingredient rule.

MAKE AHEAD: The stewed tomatoes make a nice, simple accompaniment to grilled chicken and corn on the cob. They can be frozen for up to 1 year. The soup is best assembled on the same day it will be served.

8 servings

For the stewed tomatoes
4 cups peeled and seeded ripe tomatoes (any kind), in large chunks or halves (see NOTE)
1/2 medium onion, minced
2 ribs celery with leaves, chopped
1/4 teaspoon celery seed
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 chopped basil leaves
For the soup
1 ear corn
5 cups stewed tomatoes (see above)
4 tablespoons (1/2 stick) unsalted butter
Scant 1/2 cup flour
4 cups light cream or half-and-half
1/4 cup freshly grated Parmesan cheese
1 to 2 cups raw or cooked seafood, such as crabmeat, lobster chunks or jumbo shrimp (peeled, de-veined and cut in chunks)
Basil leaves, cut in strips, for garnish

For the stewed tomatoes: Combine the tomatoes, onion, celery, celery seed, bay leaf, cloves, salt, pepper and basil in a large saucepan over medium heat. Cook uncovered for 15 minutes, stirring frequently. Reduce the heat to medium-low. Discard the cloves and bay leaf. The yield will be about 5 cups.

For the soup: Strip the kernels from the ear of corn and reserve.

Cut the cob in chunks; submerge them in the stewed tomatoes. Cook (over medium-low heat) for 10 minutes, stirring almost constantly. Discard the cob pieces.

Use an immersion (stick) blender to puree the stewed tomatoes, or puree in batches in a blender (making sure to remove the center knob in the lid so steam can escape; place a dish towel over the opening).

Melt the butter in a soup pot or Dutch oven over medium heat. Whisk in the flour until well incorporated, to form a roux; cook for a few minutes, whisking, until the roux begins to darken slightly.

Slowly whisk in the cream or half-and-half to form a smooth, thick soup base.

Add the pureed tomatoes and Parmesan cheese; stir until well blended.

Add the reserved corn kernels and seafood to taste; cook (over medium heat) ,stirring almost constantly until the seafood is heated or cooked through, depending on which seafood you chose.

Divide among individual bowls; serve immediately, garnished with the basil.

NOTE: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of each one. Place in very hot or boiling water for 1 to 2 minutes, then drain. When cool enough to handle, discard the loosened skins.

Rosemary Lawler of Leesburg.

Steamed Alaskan King Crab Claws per Alton Brown

6 Alaskan king crab claws, thawed

2 sprigs dill (optional)

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If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. I place one crab cluster in each package).  Remove and unwrap carefully. Serve immediately.

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