Lobster Mac n' Cheese

Lobster Mac n' Cheese

INGREDIENTS:
- 1/2 lb Lobster Meat (chopped)
- 1/4 Cup Flour (to thicken sauce)
- 500ml Philadelphia Herb and Garlic Cream Cheese
- 500ml 2% Milk or use Cream for extra richness
- 125ml Butter (unsalted)
- 8oz Cheese Curds
- Salt and Pepper to taste
- 500g Pack Orecchiette Pasta (cooked al dente)

DIRECTIONS:

  1. Heat the milk in a small saucepan, but don’t boil it. In a large pot, melt butter and add the flour.
  2. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  3. Add cream cheese and whisk until smooth on medium heat.
  4. Add the sauce and the cheese curds to the warm cooked pasta.
  5. Stir well. Optional: Put in baking dish, top with more cheese and buttered bread crumbs and bake for 10 minutes at 400F

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Seafood Paella

Seafood Paella

INGREDIENTS 

• 1 Red Pepper (chopped)
• 1 Small Onion (chopped)
• 1 Medium Tomato (diced)
• 1 Chorizo Sausage (sliced)
• 1 Skin-On, Boneless Chicken Breast (cubed)
• ½ lb Mussels (washed)
• ½ lb Pasta Clams (washed)
• ½ lb Whitefish (cubed)
• ½ lb Shrimp (peeled and deveined, tails removed)
• ½ cup White Wine
• 3 cups Chicken Stock
• 2 Large Cloves of Garlic (diced)
• 2 Bay Leaves
• 3 Stems of Thyme
• 2 cups Paella Rice
• 2 pinches Saffron
• 1 Tbsp Smoked Paprika
• ½ Cup Fresh Chopped Parsley
• 4-6 Lemon Wedges
• Sea Salt
• Cracked Black Pepper
• 2 Tbsp Olive Oil

DIRECTIONS

1. Preheat frying pan with 2 Tbsp. olive oil.
2. Add Chicken, season with salt and pepper, fry 3-4 minutes till chicken cooked & nicely browned.
3. Add in Chorizo, fry 1-2 minutes.
4. Add onions, peppers, tomato, garlic, saffron & paprika; sauté for 4-5 minutes.
5. Add wine, toss in bay leaves and thyme and simmer 1-2 minutes. 6. Add Paella Rice, and stir in well with all ingredients
7. Add 2 cups of chicken stock & stir well, cover & let simmer 4-5 minutes.
8. When most of the liquid absorbed add the remainder of the chicken stock, stir well.
9. Add in clams, place right down in the pan so they get maximum heat exposure.
10. Add in mussels, shrimp & fish.
11. Cover & let simmer, stirring regularly for 5-7 minutes till all liquid is absorbed in the rice.
12. Let stand covered for 3-4 minutes. Plate the paella, sprinkle with fresh parsley and garnish with lemon wedges.

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Scallop Ceviche

Scallop Ceviche

INGREDIENTS

- 1 lb Fresh Bay Scallops
- ½ lb North Atlantic Ice Shrimp
- 1 Large Tomato (Diced)
- /½ Red Onion (Diced)
- ½ Cup Fresh Lime Juice

- ½ English Cucumber (skinned, seeds removed and diced)
- Sea Salt and Pepper

DIRECTIONS

1) Lay out diced raw seafood in a baking dish. 
2) Add juice from the Lemons and Limes, place in the refrigerator to “Cook” for 3 hours.
3) Add all the other ingredients to the seafood and citrus mix. 
4) Mix well and place back in the freezer for another hour.   
Serve with tortilla chips.

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Maryland Crab Cakes

Maryland Crab Cakes

INGREDIENTS

• ½ Cup Mayonnaise
• ¼ cup Bread Crumbs (or crushed soda crackers)
• 1 Tbsp Dijon Mustard
• 1 Tsp Worcestershire Sauce
• 1 tsp Hot Sauce
• Salt and Pepper
• ¼ cup Canola or Vegetable Oil
• 454g Can Blue Crab Meat (Phillips Brand if available)
• 1 Scallion (Finely Chopped)
• 1/2 Red Pepper (Diced, seeds removed)
• ¼ Cup Italian Parsley (Diced)

DIRECTIONS

1) In a large bowl break up the crab meat, add scallions, red pepper and parsley and mix well.
2) Add in mustard, hot sauce, mayo and Worcestershire sauce and mix very well.
3) Add in breadcrumbs until the mixture is tight enough to form.
4) Cover the bottom of a heavy bottomed frying pan in oil and heat oil.
5) Form the mixture into 3-4oz cakes and add to hot oil.
6) Fry each cake for 2-3 minutes until golden brown, carefully turn and cook the same on the opposite side.
7) Serve hot with your favourite aioli or tartare sauce.

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Pan Fried Yellow Perch

Pan Fried Yellow Perch

INGREDIENTS

- 2 lbs Skinless Yellow Perch Fillets
- 1 Pkg of Fish Batter
- 1 Lt Vegetable Oil (For Frying)
- 1 Lemon (Wedged)
- 1 Jar Tartare Sauce or Aioli
- 1 Thermometer (for Measuring Oil Temp)

DIRECTIONS

1) In a deep frying pan, heat the oil to 375F.
2) Rinse the perch in cold water and pat dry with paper towel.
3) Mix up the batter.
4) Coat fish with batter and place carefully in the hot oil. 
5) Fry fish 3-4 minutes until golden brown. 
6) Remove fish from oil and place on paper towels to cool. 
7) Serve with tartare sauce or aioli and fresh lemon wedges.

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Sesame Crusted Tuna

Sesame Crusted Tuna

INGREDIENTS
  • 1 Fresh Sashimi Grade Tuna Steak (at least 1.5” thick)
  • 1 Clove Garlic (minced)
  • 1 Tsp Ginger (minced)
  • ½ Cup Teriyaki Sauce
  • Sea Salt and Pepper
  • 1 Tbsp Coconut Oil
  • 1/2 Cup Sesame Seeds
  • ¼ Cup Soy Sauce

DIRECTIONS

1) Rinse the tuna steak with ice cold water an allow access water to run off.
2) Coat the outside of the outside of the tuna steaks on the top and bottom and all side.
3) In a saucepan, combine the soy, teriyaki, garlic and ginger. Warm gently till hot but do not boil
4) In a medium-size pan, heat the coconut oil until completely melted and hot.
5) Carefully place the tuna in the pan and let sear on each side for just about one minute until the sesame seeds have toasted nicely. Be sure to toast the ends of the tuna as well.
6) When tuna is finished on all sides remove from heat and place on cutting board, cut the tuna into ½ inch pieces.
7) Drizzle the soy/teriyaki sauce over the sliced tuna. Serve with an Asian – Style slaw.

 

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Seafood Alfredo

Seafood Alfredo

INGREDIENTS

• 8 pc Large Sea Scallops (Dry Packed)
• 8 pc Large Black Tiger Shrimp (Peeled and Deveined)
• 150g Dried Fettuccini Pasta
• 1 Small Shallot (minced)
• 1 Large Clove Garlic (minced)

• 1 Cup 18% Cream 
• ½ Cup Grated Parmesan Cheese
• ¼ Cup White Wine
• ¼ Cup Seafood Stock 
• 1 tbsp Italian Parsley
• 1 tbsp Clarified Butter (ghee)
• Sea Salt and Pepper
• Olive Oil

DIRECTIONS

1) Cook Pasta in seasoned water until al dente, drain and drizzle with olive oil, set off to side.
2) In a medium saucepan, warm olive oil and sauté the shallot and garlic until fragrant. 
3) Add in seafood broth and wine; bring up to a gentle simmer. Let simmer for 6-8 minutes until well reduced.  

4) Add in cream and parmesan, stir and simmer until thickened.  
5) In a heavy-bottomed frying pan, melt the clarified butter and heat.  Add in scallops and shrimp, let sear for 2-3 minutes on each side 
6) Mix cooked pasta into warm alfredo sauce make sure pasta is well covered in sauce.  
7) Plate pasta, top with shrimp and scallops and sprinkle with fresh parsley. 

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Pan-Seared Sea Scallops

Pan-Seared Sea Scallops

INGREDIENTS

- 8 Fresh Large “Dry Packed” Sea Scallops
- 1 Large Clove Garlic (Minced)
- 2 Tbsp Clarified Butter (Ghee)
- Sea Salt and Pepper

DIRECTIONS

1) In a large skillet, melt the clarified butter and warm to a medium heat. 
2) Add garlic to the butter and sauté gently for 1-2 minutes being careful not to burn the garlic.
3) Season Scallops with salt and place in hot pan. 
4) Sear scallops for 2-3 minutes on each side until they have a nice brown crust.  It is important in this step not to unnecessarily touch the scallop, to achieve the optimal sear leave the scallop alone to allow time for the sear to complete. 
5) Remove the Scallops from the pan and serve immediately.

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Atlantic Salmon with Lemon Dill Shrimp Sauce

Atlantic Salmon with Lemon Dill Shrimp Sauce

Ingredients: 

- 2 pc Fresh 7oz. Atlantic Salmon Portions 
- Lemon Butter Dill Sauce
- North Atlantic Ice Shrimp 
-“Magic” Salmon Seasoning 1oz

Directions:

1) Season Salmon with Magic Salmon Seasoning.
2) Pre-heat oven to 375F .
3) Place salmon on a greased baking sheet/ parchment paper.
4) Bake for 15-18 minutes until salmon flakes away easily. Note:  If you prefer your salmon to be cooked medium, bake for 12 minutes at 375F.
5) While salmon is baking, gently warm up lemon dill sauce in a small saucepan.  Warm slowly and do not boil.
6) Add the Ice Shrimp to the lemon dill sauce, stir well and warm for 2-3 minutes.
7) When cooked to your liking, pull the salmon from the oven and plate.
8) Top the cooked salmon with the lemon dill shrimp sauce
9) Serve with your favorite salad or sides

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Caudle's Catch Seafood Linguine

Caudle's Catch Seafood Linguine

Ingredients: 

- 1 lb cooked Shrimp 
- 1 lb crab meat
- 1/2 lb pound lobster meat
- 1/2 cup olive oil
- 1/2 cup ghee butter 
- 1 white onion (chopped)
- 6 garlic cloves (finely chopped)
- 2 tomatoes (chopped)
- 1 cup dry white wine
- 1 tsp. Rosemary 
- 1 tsp. oregano
- 1/2 cup parsley
- Salt & Pepper

Directions:

1) Heat butter and oil – add the freshly chopped onion and garlic, sauté several minutes. 
2) Add wine and cook until wine has evaporated & the onion & garlic are golden.
3) Lower the heat; add freshly chopped tomatoes & spices; stir frequently. 
4) Add shrimp, crab & lobster meat and let it cook in the sauce, absorbing the flavour for 5 minutes.
5) Serve sauce over your favourite pasta. 

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