Tag Archives: Seafood

Fancy Shrimp & Grits paired with Champagne

Shrimp & Grits paired with Champagne
Shrimp & Grits paired with Champagne

Fancy Shrimp & Grits paired with Champagne

 

On New Year’s Eve, I made my version of Shrimp & Grits. I am not claiming it to be an authentic Creole recipe, but it’s my version. This dish is simple without all the fuss and can be done in 15 minutes. I paired it with Egly-Ouriet Brut Grand Cru Champagne, and it was a winning combination. With all the excitement that evening, I did not measure all the ingredients. Please use your judgement as these are approximate measurements. I used Prosciutto instead of bacon to elevate the flavors and give the dish a festive touch. The recipe that I am sharing today is for about 6-8 people, and I baked the shrimp in the oven for about 10-15 minutes. You can divide the recipe in 2 to feed fewer people, and pan fry them on the stovetop in a single layer.

Serves: 6-8  Level of difficulty: Easy

Ingredients:

1.1/2 cups grits
butter to taste, optional
2 lbs. large shrimp, peeled and deveined, tails on
salt and freshly ground pepper to taste
paprika to taste
1 cup of dry white wine
extra-virgin olive oil
1/4 to 1/2 lb. chopped Prosciutto, pan fried
scallions, chopped for garnish

Preparation:

1. Pre-heat oven to 350 degree F.

2. In a medium-sized stainless-steel tray, season the shrimp with salt, pepper and paprika until they are all coated. Arrange in a single layer. Add the wine. Drizzle liberally with olive oil. Bake for about 10-15 minutes, or until the shrimp are no longer translucent.

3. In the meantime, cook grits as per package directions. Add butter for richness.

4. Place the grits in individual bowls, add the shrimp, drizzle some sauce on top, garnish with Prosciutto bits and scallions.

Wine pairing suggestions: Sparkling wines or Champagne

Egly-Ouriet Brut Grand Cru Champagne

 

It was my first time tasting the Egly-Ouriet Brut Grand Cru and I was extremely pleased with it. The Champagne and the shrimp paired dazzlingly together. Had I used some spicy ingredients like Cayenne or chili peppers, I would have recommended a Demi-Sec (with some sweetness) Champagne to offset the heat in the dish.

Egly-Ouriet is one of the most remarkable Grower Champagne at Ambonnay in the Montagne (mountains) de Reims. Their Brut Grand Cru Champagne consists of 70% Pinot Noir and 30% Chardonnay and is very expressive of the terroir. The color is golden straw, showcasing aromas and flavors of freshly baked bread, toasted almond, pears, ginger, savory spices, that are woven throughout, giving the Champagne a touch of elegance with lively acidity. It was a delicious gastronomic experience!

Happy New Year 2021!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Brand Strategist

Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Scrumptious Seafood Pasta Dish #2 With a Twist

Scrumptious Seafood Pasta Dish

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag

Ingredients:  

  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish

Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 

logofoodiewinelover1

Seared Balsamic-Glazed Sea Scallops

Sea Scallops

Sea Scallops

 

Scallops marinating in balsamic vinegar

Scallops marinating in balsamic vinegar

 

Searing/pan frying the scallops

Searing/pan frying the scallops

 

Caremelizing scallops

Caramelizing scallops

 

Seared Balsamic-glazed Sea Scallops

Seared Balsamic-glazed Sea Scallops

 

IMG_2943

The bottom of your pan should look like this, when you’re done.

 

This is probably the easiest, and most delicious way to eat sea scallops. I don’t make them often, because they are on the expensive side. However, once in a while I like to splurge on these scrumptious sea mollusks. They are a good source of protein, and healthy for you.  This method requires very little time to prepare them.

WARNING: SOME PEOPLE MAY BE ALLERGIC TO SHELLFISH

Serves 3-4  Yields about 18-20 large sea scallops
Degree of difficulty: Very easy Cooking time: 6 minutes

Ingredients:

  • 1.25 lb.large sea scallops, preferably fresh, not frozen
  • Freshly ground black pepper to taste
  • 1/4 cup Balsamic vinegar
  • Olive oil for searing/frying

Preparation:

1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least once. Do not let it sit too much longer in the marinade.

2) On high heat, (almost the highest setting) in a large, stainless-steel frying pan, barely cover the bottom of the pan with olive oil. Make sure, it is hot, if not, you will not obtain the nice golden brown color.

3) Drain the scallops as much as you can, (do not use a paper towel) and place it on the hot pan, in a single layer. Cook on high heat for about 4 minutes. I use the kitchen timer. BE CAREFUL, OIL WILL SPLATTER A LITTLE, and the stove will get messy.

4) Lower the flame to medium, flip scallops, and cook other side for about 2 minutes. That’s it!!! DO NOT OVERCOOK, AS THEY WILL GET CHEWY.

I served the scallops with brown rice, and broccoli. The entire meal took about 30 minutes to prepare from start to finish. I hope you will try it soon.

Happy Cooking From My Kitchen To Yours!

Gina

 

 

Gina’s Succulent Crab Cakes

Gina’s Succulent Crab Cakes 

Crabcakes2015 009

Mise en Place

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Sweating the veggies

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Mixing all the ingredients

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Made patties

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Pan-frying

Crabcakes2015 021

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Voila!

Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight.  Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes.  My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4

Ingredients:

  • 2 lbs. ( 2  -16 oz containers) lump crabmeat
  • 2 cups seasoned breadcrumbs
  • 2 tsp. Worcestershire sauce
  • 2 tsp. stoneground mustard
  • 2 tsp. Creole seasoning
  • Sprinkle of garlic powder
  • 4 eggs
  • 1/2 cup flat leave parsley, chopped
  • 1/2 red bell peppers, diced
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
  • Freshly ground pepper

 Preparation: 

1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Wine suggestion: Gavi, a beautiful Italian white.

Bon Appetit from Gina’s Kitchen!

 

Scrumptious Seafood Pasta Dish

Scrumptious Seafood Pasta Dish

IMG_1458

A few years ago, hubby and I took a trip of a lifetime to California. We got to visit many wonderful cities as well as wine country. We were mesmerized by the beautiful sceneries, enjoyed some delicious food, and sipped on luscious wines. Today, I want to share with you this pasta dish, that we savored at Brophy Bros Clam Bar in beautiful Santa Barbara. This restaurant overlooks the lovely pier and the breathtaking mountain views.  This dish was so inspiring, that I decided to recreate it, and the result was smashing.
SantaBarbarahubbyandme

SantaBarbaramountains

FoodieWineloverVealandSeafoodPasta 039

Serves: 4-6
Degree of difficulty: Easy – Medium

Ingredients:  

  • 1 lb.  medium-sized shrimp, peeled and deveined, tail left on
  • 18 little neck or medium-sized clams
  • 1/2 lb. of sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup pasta water
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) In a 6 quart pan, on med-high heat, drizzle the olive oil on the bottom,  sautee the garlic, as soon as it releases its aroma, drop all the seafood in there and deglaze with the wine. This should take a couple of minutes.

2)   Add the tomatoes, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the seafood. They will become chewy.

3) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta and water to the seafood sauce.  Swirl in the butter for some added richness, and give it a good stir. This is all done with very low heat, at this point. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds. Stay tuned for more delicous dishes. Until then, have a fantastic day!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Happy Cooking and Cheers from Gina’s Kitchen!
Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado – WSET-Level Wine Connoisseur
World Traveler

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