The $100 Abalone Sandwich - Photo Courtesy of Eddie B., Brian L. & the Abalone Diving Crew

Guage, iron, float and fins,
Mask, snorkel, second skins.

Dive into the cold and dark,
Watch out for that Great White shark.

Why they cost a small nest egg?
Cuz you just might lose a leg.

Relax into the ebb and flow,
Or suffer a bit of vertigo.

Look for a foot that’s large and black,
Now pry away, don’t push it back.

Give it time to suction down,
And you’ll be down there ’til you drown.

If the legal size you fail,
You might even go to jail.

But score one for the frying pan,
And they’ll be calling you, “Da Man!” (Pathetic, I know)

Lay it on the sourdough,
With bacon, heirlooms and avocado.

Top it with an egg that’s fried,
And serve it up with joy and pride!

ABALONE!! No recipe necessary. It’s just one delicious (and expensive) sandwich!

Busy, busy, short on time,
Not even time enough to rhyme.

All I want to say today?
I made fish a brand new way.

Really, really in a hurry,
So I made some chimichurri.

Poured it on filet of fish,
Threw it on my serving dish.

Dinner on in minutes flat,
To myself I tip my hat.

CHIMICHURRI-BAKED HALIBUT

Chimichurri Recipe

1 T garlic, minced

1 T shallot, minced

3/4 tsp. chili pepper flakes

1/2 tsp. serrano chili, minced

2 T parseley, chopped finely

1 T cilantro, chopped finely

1 T fresh mint, chopped finely

1/4 cup lemon juice

1/3 cup extra virgin olive oil

1 tsp. coarse salt

Halibut

2 large halibut filets

1/2 tsp. seasoned salt

Preheat oven to 375 degrees.  Place the halibut filets on a baking sheet lined with foil.  Dust the filets with seasoned salt.  Heap two tablespoons of chimichurri over each filet and spread it out a bit.  Set aside the remaining chimichurri for dipping. Place the baking sheet in the oven and cook the filets for 13-15 minutes or until they are flaky and juicy (sometimes I broil the fish for 1-2 minutes for color.) Serves 4

]]> http://justforlicks.com/2010/04/09/chimichurri-baked-halibut/feed/ 3 suezumout Chimichurri-Baked Halibut Chimichurri Sauce Chimichurri-Baked Halibut http://justforlicks.com/2010/02/01/mussels-clams/ http://justforlicks.com/2010/02/01/mussels-clams/#comments Mon, 01 Feb 2010 16:00:44 +0000 suezumout http://justforlicks.com/?p=1617 Read More

Mussels and clams and clams and fish,
I don’t even like this dish.

But the one I call my man,
He is really quite a fan.

Since marriage is a compromise,
I make the mussels I despise.

Apron and heels are quite enough,
To add a smile is just too tough.

As I open up the clam,
I slice my finger. Hellshi*damn!

The kitchen smells, I’m feeling glacial,
Open the pot to a steamed fish facial.

Now my blood is boiling hot,
Curses on these clams I bought!

My hair is limp, I smell like chum,
But there’s no way I’ll succumb.

These sea-things are at MY command,
Now I’ve got the upper hand.

Buttered, spiced and brothified,
By my directions they’ll abide.

And when I’m done I’ll choke some down,
Even though they bring a frown.

Just so I’ll have victory,
Over those things from the sea.

Baited by the fish no longer,
Freshened up and feeling stronger,

A steaming bowl I do serve,
To my man who has the nerve,

To say he has no appetite.
Now I’m ready for a fight.

I take him down like clam and mussel,
No match for me we start to tussle.

Forget about that “give and take,”
His own damned dinner he can make!

Clams, Mussels & Halibut in Spicy Bacon Broth

RECIPE

1 lb. mussels

1 lb. clams

1 halibut steak

4 slices thick cut bacon

3 cloves garlic

2 tsp. chili pepper flakes

3 T. butter

2 tsp. salt

2 1/2 cups chicken/fish stock

1 cup tomato juice or 1 can diced tomatoes

parsley for garnish

Soak mussels and clams for 15 minutes in water with 1 T. salt.

Brush halibut with olive oil and seasoned salt. Bake in  400 degree oven for 10-12 minutes.

While halibut is cooking, cut bacon into small chunks. Saute until crispy. Take the bacon out of the pan. To the  remaining bacon fat, add 3 T. of butter, garlic and chili pepper flakes. Saute for 3 minutes. Add stock and tomato juice and bring to a boil. Add salt sparingly as both bacon and stock have a high sodium content.

Drain and rinse the mussels and clams. Add them to the pan and cover for 4-5 minutes or until the shells have all opened. Discard all shells that have not opened. Cut medium pieces of halibut and gently add them to the pan. Cook 2 more minutes.

Ladle into bowls and top with bacon and parsley. Serve with crunchy french or sourdough bread. Serves 4.

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The menu  secret ’til a certain day,
So excited I am to weigh in and play.

Pho and Paella, these I can serve,
There’s just no way they can throw me a curve.

Feeling good, my confidence high,
‘Til I find out it’s Sushi! Why oh why?!

My kitchen my realm, I don’t like to fail,
So I buck up and think, “I must prevail!”

Dragon Roll

Dragon Roll first and not too bad,
BBQ’d eel – worse I’ve had.

But a picture of beauty I cannot say,
This roll I would not put on display.

Decorative Roll next on the list,
This one I failed, I really missed!

Rice shiny and tangy, a perfect sight,
But I rolled it as big as an elephant’s bite.

At the sushi bar, there is much to see,
Fish and nori, the sauce is key.

It comes in bottles with very small tips,
For decorative designs, NOT messy drips.

Decorative "Elephant -Size" Roll

Big blobs of topping not my intent,
Head hung low, I sit and lament.

I take a deep breath and forge ahead,
Though I’d like to throw rice and go to bed.

Nigiri the final challenge to complete,
Surely this is one I can meet.

They say that charms come in three,
Apparently they were not referring to me.

Face in my hands as I think of you looking,
At the pictures of sushi that I have been cooking.

My lofty thoughts of glory and fame,

UGH!

Humbly brought down to the Hall of Shame.

But, alas, you’ll see me for next month’s dish,
I can only hope that they don’t choose fish.

Thank you so much to Audax of Audax Artifex and Rose of Bite Me Kitchen for coming up with this challenge. It pushed me outside of my comfort zone and sometimes that’s a good thing!

Red Coconut Curry Ingredients

In the kitchen with my Dad
Lifts my spirits, makes me glad.

Known as Papa, Henry or Hank
For him I have so much to thank.

Infectious smile, loves to laugh
Nothing he does he does by half.

Generous, well-mannered, gracious to boot
The thing about Dad, he is so cute!

Ask HIM, he’d say suave and debonair
With a puffed-out chest and a haughty air.

Papa Henry

But really his ways are gentle, disarming
He’s witty and loving and very charming.

My mind’s eye sees him with book in hand
Letters and words at his command.

Disturb him while he reads the news
It’s the perfect way to light his fuse.

Now, try as he might to hide his belly
He cannot help but stop at the deli.

No matter he ate a five course meal
A bologna sandwich must seal the deal.

Wakes up in the morn’ at the crack of dawn
Lunches by ten and succumbs to a yawn.

So I’m down for a visit to cook up a dish
He caught with friend Rick, a yellow-tail fish.

Red coconut curry, the sauce divine
Creamy and spicy, it tastes so fine.

So, thank you, dear Dad,  for a great weekend
You’re an exceptional father and truly great friend.

Coconut Red Curry Fish

Yellow Tail in Red Curry Sauce

Fish
4 White Fish Filets
1 1/2  Tablespoons Seasoned Salt
1 Teaspoon Ground Pepper
Extra Virgin Olive Oil

Curry Sauce
1 Large Yellow Onion (sliced)
1 Garlic Clove (minced)
1 Cup Parsley
1 Cup Coconut Milk
1/2 Cup Heavy Cream
1 Tablespoon Curry Powder
1/2 Teaspoon Red Chili Pepper Flakes
1/2 Teaspoon Coriander
3 Tablespoons Tomato Paste
1 Teaspoon Coarse Salt (or to taste)
1  Teaspoons Ground Pepper (or to taste)
Extra Virgin Olive Oil

Preheat the oven to 400 degrees.  Coat the bottom of a pan with olive oil and saute the onion and garlic with the curry powder, red chili pepper flakes, coriander, coarse salt and ground pepper.  Cook on medium-low until the onions are soft.  Blend in the tomato sauce. Cook for 2-3 minutes and set the pan aside.

Lightly coat the fish with olive oil.  Flavor it generously with seasoned salt and ground pepper.  Coat the bottom of a second pan with olive oil.  Turn the heat to medium-high and sear the fish for color, about 2-3 minutes.  If your fish has skin, it does not have to be seared on the second side.  Lay the filets on a baking sheet sprayed with Pam or other cooking spray.  Place in the oven for about 7-8 minutes or until the fish is cooked through.

While the fish is in the oven, turn the curry sauce pan on low and add the coconut milk and heavy cream.  Simmer for a few minutes to heat it up and then add most of the fresh chopped parsley.

When the fish is ready, set it over a bed of sauteed spinach and pour the curried tomato sauce over the top.  Garnish with the remaining parsley.

Hot & Spicy Tuna Wonton

They say there are many fish in the sea
But there is only one for me.
 
It could be they don’t mean my mate
Maybe they mean what’s on my plate.
 
In that case I would find and seek
A different fish every day of the week.
 
I would clean them, cook them, eat and be done
Dump their bones and try another one.
 
Salmon, haddock, pickled herring
Hands off my fish, I’m not good at sharing.
 
Flounder, grouper, snapper and sole
Grilled or steamed I’ll eat them whole.
 
Butter, white wine or tapenade
With these things I’ll top my cod.
 
Tonight I dine with Tuna Tartare
Hot and spicy, the best by far.
 
Diced and married with avocado
I’ll even eat it in a grotto.
 
Cilantro, green onions, wasabi, soy
You could even add bok choy (well, not really).
 
Fried up crisp in a fresh wonton
Hurry now before it’s gone.
 
Dip it in and take a bite
The sweet hot sauce will surely delight.

This is a variation on a recipe given to me by Jeananne Kiper and Loretta Butorac.  Thank you for a great new appetizer! 

Ahi Tuna

Recipe

1/2 Pound Fresh Ahi Tuna – Cubed
1 Avocado – Cubed
1 Cup Cilantro – Chopped
4 Green Onions (both green and white part) – Chopped
2 Teaspoon Hot Sauce
2 Teaspoons Sesame Oil
1 Lime
1/2 Teaspoon Coarse Salt
1 Package Spring Roll-Sized Wonton Wrappers
Prepared Wasabi
2 Cups Vegetable Oil
1/2 Cup Water

In a bowl, add the cubed tuna, cubed avocado, cilantro, green onions, hot sauce, lime juice, sesame oil and salt. Mix gently.  Place a wonton wrapper on a cutting board or other flat surface.  In the middle of the wonton, spread a small amount of wasabi (to taste).  On top of the wasabi, add two tablespoons of the tuna mixture.   Dab your finger in water and wet the edges of the wonton, in towards the tuna mixture.  Connect the corners to make the shape of a triangle.  Press the sides of the triangle down firmly all the way in toward the mixture.  

Pour the vegetable oil into a deep frying pan and heat to medium high.  Place one wonton in the oil one at a time.  The oil should be hot enough so that the wonton cooks in about 10-12 seconds.  Take the wonton out when it is lightly golden and crispy.  The tuna should not be cooked through.  Place the wonton on a paper towel to soak up any extra oil. 

To serve, cut the wontons in half and either dip or drizzle the sauce on top.

Asian Dipping Sauce

Asian Dipping Sauce

1/2 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
1 Clove Garlic – Minced
1 Tablespoon Ginger – Chopped
1 Tablespoon Green Onion – Chopped
2 Teaspoon Sesame Oil
1 Teaspoon Sesame Seeds
1 Tablespoon Sugar
1/2 Teaspoon Wasabi (or to taste)