Ingredients

PAELLA:
4 ½ c chicken stock
½ tsp saffron threads
3 tbsp olive oil
1 small yellow onion, diced
½ red bell pepper, diced
4 cloves garlic, minced
6 oz chorizo sausage, either ground or links sliced into thin half-moons
3 c Jasmine or short-grain rice
1 14 oz can fire-roasted diced tomatoes, not drained
1 c frozen green peas
1 lb large shrimp, peeled, deveined
1 lb mussels, rinsed, scrubbed
1 lb clams, rinsed, scrubbed

GARNISH:
1 c fresh parsley, chopped
Lemon wedges

Directions

On your stovetop, bring the chicken stock to a boil. Stir in the saffron and turn off the heat. Let the saffron steep for at least 15 minutes while you prep the other ingredients. Season with salt if needed.

In a 12 or 14-inch cast iron pan, heat the olive oil over medium heat. Add the onion, bell pepper and chorizo and cook for about 7 minutes, or until the onion is translucent. Stir in the garlic and sauté another 3 minutes.

Pour in the rice and fry, stirring often, for about 5 minutes, until the rice is coated with oil and combined.

Slowly pour in the stock, tomatoes and peas and lightly stir to combine.

Make sure the rice is evenly distributed over the bottom of the pan. Cover the pan and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If your pan does not have a lid, seal with foil.

Burrow the mussels and clams down into the rice with the hinge sides up so they release their juices into the rice. Then place the shrimp on top of the rice, arrange evenly around the shellfish.

Cover the pan again and cook for 5 to 10 minutes longer, until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that stayed tightly closed once everything else is cooked.)

Using a spatula, check the bottom of the paella to see if you have achieved a golden brown crust. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the rice on the bottom. This crunchy, browned crust or the “Socarrat” is considered a key element of a well-made paella.

Garnish with parsley and lemon wedges and serve immediately, family-style.

Substitutions or notes: The above recipe is adapted for cooking on an indoor stovetop, but I made this dish on an outdoor grill over hot coals. Either works great as long as you have consistent heat, a good cast iron pan and a lid. To make this dish more impressive, add in a few lobster tails, squid rings or scallops on top when you place in the seafood.

Recipe and Photo by Heather Peterek

Ingredients

AU GRATIN POTATOES:
4 russet potatoes, sliced into
¼” medallions
1 ½ c heavy cream
½ c whole milk
¼ c all-purpose flour
1 tsp garlic salt
2 c grated sharp or mild Cheddar

BLACKENED RED SNAPPER:
4 large red snapper fillets
1 stick unsalted butter
1 garlic clove, minced
3-4 tbsp blackening spice (store- bought or recipe below)
Avocado or canola oil for cooking

GARNISH:
Lemon wedges
Fresh parseley

BLACKENING SPICE:
(Combine all thoroughly.)
1 tbsp paprika
2 ½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
2 tsp black pepper
½ tsp dried thyme
½ tsp dried oregano

Directions

AU GRATIN POTATOES: Preheat oven to 400° and grease an 8″ cast iron skillet (I used the new YETI cast iron skillets for this recipe, amazing quality!) or baking dish.

In a large bowl whisk the cream, milk, flour and garlic salt until well-incorporated. Stack the potato medallions to the prepared baking dish and pour the cream mixture evenly all over the top.

Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes. Just before serving, top dish with cheese and return it to the oven until the cheese is melted and bubbly, about 5 minutes.

BLACKENED RED SNAPPER: Heat a 10″cast iron skillet over high heat for about 3-5 minutes, until very hot. While your skillet heats, prepare your fillets.

Place butter and minced garlic in a microwave-safe dish and heat in microwave until completely melted. Dip each fillet in melted garlic butter then generously coat on both sides with seasoning. Repeat with all fillets until all are coated.

Add about 2 tablespoons of oil to your hot skillet (oil will likely smoke). Gently place fillets in skillet without overcrowding. After about 2 minutes of cooking, spoon over about 1 tablespoon of the melted garlic butter over each fillet. Cook an additional 2 minutes or until the underside looks charred. Carefully flip fillets and again spoon over about 1 tablespoon over each and cook an additional 1-2 minutes or until fish is cooked through. Transfer to a warm oven and repeat with remaining fish.

TO SERVE: Add a generous portion of potatoes and 1 or 2 fillets to a plate. Top entire plate with a spoonful of the melted garlic butter, squeeze of lemon, fresh parsley and chopped green onion.

Substitutions/notes: The red snapper can be substituted with any white, flaky fish. If your fillets are very large, you can cut them in half.

Ingredients

Extra virgin olive oil
Salt and pepper
9 mini red, orange, and yellow sweet peppers, seeded and sliced (3 of each color)
3 jalapeño, seeded and sliced
1 12oz can evaporated milk
1 12oz package quesadilla melting cheese
4 oz cream cheese
1 tsp Cajun seasoning
1 clove garlic, grated
1 c green onion, thinly sliced
12 oz fresh lump crab meat
2 bags thick tortilla chips
2 c shredded Monterey jack cheese

Garnish: lime wedges, cubed avocado, sliced green onion

Directions

Preheat oven to 425°F.

Arrange sweet peppers and jalapeño on a large baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Bake for about 10 minutes to soften. Remove from oven and set aside for assembly. Leave oven on for cooking nachos.

In a medium saucepan, heat evaporated milk until hot, but not boiling. Slowly add in cheeses, Cajun seasoning and garlic, and whisk continuously until smooth. Once all ingredients are thoroughly combined, gently sir in crab and green onions. Remove from heat and set aside.

Distribute a layer of chips on a 14″x19″ sheet pan, greased and lined with parchment paper. Spoon desired amount of the crab mixture over the chips then top with another layer of chips. Spoon over more of the crab mixture, then top with the shredded Monterey jack cheese. NOTE: you will have enough crab mixture to make two full 14″x19″ sheet pans full of nachos.

Bake in the preheated oven for 15 to 20 minutes or until cheese is melted.

Remove from oven and top with roasted peppers, avocados and green onion. Serve immediately with lime wedges. SERVES A CROWD.

Ingredients

SPICY REMOULADE SAUCE:
1/2 c mayonnaise
1/2 c sour cream
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tbsp honey
1 tbsp horseradish
1 tbsp Dijon mustard
2 tsp Louisiana hot sauce
1 tsp Cajun seasoning
Juice of 1 lemon

SNAPPER CAKES
Vegetable oil for frying
2/3 c fresh corn kernels
1/4 c red bell pepper, finely diced
1/4 c yellow onion, finely diced
1 clove fresh garlic, minced
2 large snapper fillets, cut into small pieces
1/2 c mayonnaise
1/4 c green onion, thinly sliced
1 tbsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1 egg, beaten
1 c panko bread crumbs

Directions

Make the remoulade sauce by whisking all ingredients thoroughly in a small bowl. Let sit in refrigerator for at least 30 minutes. The longer it sits, the better, even as long as overnight.

In a large skillet, heat 1 tablespoon oil over medium heat. Add corn, bell pepper, yellow onion and garlic; cook until all vegetables are softened, about 5 minutes. Add all the snapper pieces to the skillet and cook about 5 minutes per side or until fish is cooked through. Transfer the fish and vegetable mixture into a large bowl and let cool for 10 minutes. Add mayonnaise, green onion, mustard, salt, pepper, egg and panko bread crumbs. Gently fold it all together until well combined, taking care not to break up the fish too much. Refrigerate for 10 minutes then shape mixture into 1/2 cup patties.

Heat about 4 tablespoons vegetable oil in the same skillet over medium-high heat. Once oil is hot enough for frying, cook cakes in batches until golden brown, about 3 minutes per side. Let drain on paper towels or a wire rack. Repeat process until all fish cakes are browned.

To serve, place one or two snapper cakes on a plate, top with remoulade sauce and garnish with extra chopped green onion and lemon wedges. MAKES
ABOUT 8 CAKES.

Ingredients

TARTAR SAUCE:
2 tbsp lime juice
1 c mayonnaise
2 anchovy fillets, chopped
½ jalepeño, seeded/chopped
1 tsp honey
2 tbsp dill relish
¼ c chopped chives
Salt and pepper

REDFISH:
Vegetable oil for frying
1 ½ c flour
1 tsp baking powder
2 tsp Cajun seasoning
1 tbsp vegetable oil
1 c beer of choice
½ tsp hot sauce
4 large redfish fillets
Salt and pepper
Small rolls for serving

Directions

TARTAR SAUCE: Add lime juice, mayonnaise, anchovy, jalapeño and honey in a food processor and process until combined. Scrape the mixture into a bowl and mix in relish, capers and chives and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

REDFISH: To make your batter, mix 1 cup flour, baking powder, Cajun seasoning, oil, beer and hot sauce together into a mixing bowl until thoroughly incorporated.

Prepare your fish pieces by cutting each fillet into about 3 inch squares (or close to it). Add flour to a large pan or bowl and dredge each fish piece coating both sides. Shake off any excess flour and transfer fish pieces to a plate.

Add enough vegetable oil to a large frying pan deep enough to allow the fish pieces to be completely submerged. Heat oil on high until oil is very hot.

Dip each floured piece of fish into the beer batter, making sure the fish is completely coated, allowing any excess batter to drip back into the bowl. Then slowly lower the fish into the hot oil and fry until puffed, golden-brown and cooked through, about 5 minutes. Remove fish with a slotted spoon or tongs and drain on paper towels.

TO SERVE: Halve a roll, slather tartar sauce on both insides and sandwich a piece of your beer battered fish in the middle. Repeat.

Makes ABOUT 12.

Ingredients

SALMON
4 salmon fillets, skin removed
½ c finely-chopped pecans
½ c panko breadcrumbs
1 tsp fresh thyme, chopped
1 tbsp brown sugar
1 tbsp butter, melted
Salt and pepper
Fresh parsley, chopped

GLAZE
½ c pure maple syrup
¼ c Dijon mustard
1 garlic clove, minced
½ tsp black pepper

Directions

Preheat oven to 425º F. Grease and line a baking sheet with foil.

In a bowl, stir together pecans, panko, thyme, butter, brown sugar and a pinch or two each of salt and pepper. Set aside.

In a small pot or sauce pan, whisk together maple syrup, Dijon mustard, garlic, and black pepper.

Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and spoon over some of the glaze mixture, just enough to lightly coat each fillet. Then top each with equally divided amounts of the crust mixture, gently pressing to adhere.

Place salmon fillets in the oven and roast for about 12 minutes, until the fish flakes easily with a fork, or to your desired doneness. Once cooked through, move your pan to the lowest rack and broil for 1-2 minutes to further toast the crust. Be sure to watch during this step, it will burn easily if left too long.

While the salmon is roasting, bring the remaining glaze mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer, stirring often, until the glaze thickens to syrupy consistency, about 15 minutes. Season with salt and pepper to taste if desired.

Once salmon is finished in the oven, serve immediately. Plate by placing each fillet onto your plate and drizzle with as much or as little glaze as you’d like. Serve with your favorite side dish and garnish with chopped fresh parsley. SERVES 4.

Ingredients

4 (6-8 ounce) tuna steaks
canola oil
salt and pepper

SOY GLAZE:
1/3 c soy sauce
1/3 c white sugar

WASABI TATERS:
2 lbs Yukon Gold potatoes, cubed
1 c milk
1/2 stick butter
2 to 3 tbsp wasabi paste
1 tbsp sesame oil
1/3 c chopped green onion
3 drops green food coloring

CARROT GINGER PURÉE:
1 lb baby carrots
1/4 c shallots, chopped
1 tbsp olive oil
1/2 c white wine
1 tsp garlic powder
1/8 c fresh ginger, chopped

Directions

CARROT GINGER PURÉE:
Preheat oven to 400°. On a sheet tray, toss carrots with olive oil, shallots, garlic powder and wine. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Transfer roasted carrots to food processor, add ginger and purée until you reach desired consistency. Season with salt/pepper if needed.

WASABI TATERS:
Boil potatoes until tender. Drain and whip with remaining ingredients. Season with salt/pepper.

SOY GLAZE:
Heat soy sauce and sugar in a saucepan until sugar is dissolved.

ASSEMBLY:
Season tuna with salt/pepper. Heat canola oil on high heat in a large nonstick skillet. Sear tuna for about 1-2 minutes per side (or until cooked to your preference). Place on a plate with taters, carrot purée, soy glaze and garnish with sesame seeds and green onion.

Ingredients

SAUCE:

1/2 c mayonnaise
1/2 c honey mustard
1 tbsp fresh parsley, chopped
3 green onions, finely chopped
Juice of 1-2 lemons
Salt and pepper to taste

PECAN CRUST:
1 c pecans, finely chopped
2 c finely crushed potato chips
1/2 tsp Cajun seasoning

BATTER:
1 c milk
1 egg
1/2 c all-purpose flour
1/4 tsp Cajun seasoning

REDFISH:
4-6 medium redfish fillets
Canola oil
1 stick unsalted butter

Directions

Sauce:
Whisk together all ingredients and set aside.

Redfish:
In a large bowl thoroughly combine the pecans, potato chips and Cajun seasoning.

In a separate bowl make the batter by whisking together the milk, egg, flour and Cajun seasoning.

Dip each fillet in the batter, then press into the pecan-chip mixture, getting a heavy, even coating on both sides. Repeat with all fillets, set aside and let sit about 10 minutes before cooking.

Heat 3 tablespoons butter and 3 tablespoons oil in a large frying pan over medium-high. Once oil is hot, add fillets and pan fry until crust is browned and fish is cooked through, about 4 to 5 minutes per side.

To Serve:
Place fillet on a plate and spoon sauce over the top. Garnish with extra green onions and parsley. Serve immediately with your favorite sides.

Ingredients

12 oz penne pasta
2 tbsp extra virgin olive oil
1 lb medium shrimp, peeled, and deveined
5 cloves garlic, minced
1 medium shallot, minced
1/2 tsp Cajun seasoning
2 c diced fresh tomato
1 tsp crushed red pepper flakes
1 c dry rose or white wine
1 1/2 c heavy whipping cream
1 c (good quality) grated Parmesan
1 c (loosely packed) chopped fresh basil leaves
1/2 c (loosely packed) chopped fresh parsley
Salt and pepper

Directions

Cook pasta according to box instructions. Set aside.

In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallot, and Cajun seasoning. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 5 minutes. Using a slotted spoon, remove the shrimp and set aside.

To same skillet, add the tomatoes and red pepper flakes. Cook for about 2 minutes, stirring constantly. Slowly add the wine and heavy cream. Bring the mixture to a boil, then reduce heat to medium-low. Simmer for about 15 minutes, until the sauce thickens, stirring occasionally. Simmer for about 15 minutes, until the sauce thickens, stirring occasionally.

To same skillet, add the cooked shrimp, cooked pasta, Parmesan, basil and parsley. Toss together until all ingredients are well incorporated. Season, if needed, with salt and pepper.

Transfer the pasta to a large serving bowl. Garnish with leftover basil, parsley and Parmesan. Serve immediately.

SERVES ABOUT 6.