spicy white pizza with bacon, shrimp & asparagus
dishing up delights 1 ball pizza dough Coarse cornmeal for the pan 1/2 cup ricotta 4-6 slices bacon, diced 1/2 pound large shrimp, peeled and deveined 6-7 spears asparagus, cut into 1/2-inch pieces 1 chili pepper, seeded, deveined, and sliced into thin strips Shredded mozzarella cheese Salt and pepper Preheat the oven to 450 degrees. Roll out the dough to desired thinness. Sprinkle a baking sheet with cornmeal and place the dough on top. In a large pan, cook the bacon over medium heat until done. Drain the bacon on towels and drain most of the...
read morebacon wrapped scallops
big, bold, beautiful food 12 large fresh sea scallops (about 1 lb.) or as many as you want 6-8 slices bacon (about 1/2 a slice of bacon per scallop) Fresh ground pepper Toothpicks Lemon wedges for garnish Cook bacon gently over medium heat until partially cooked but not crisp. Let cool. Pat each scallop dry on each side and sprinkle with some fresh ground pepper. Cut each bacon slice in half and wrap one half around a scallop, securing with a toothpick. Place on cookie sheet or broiling pan. Preheat broiler. Place scallops on top rack. Broil 4...
read moresmoked salmon and fingerling potatoes
coastal living 12 fingerling potatoes (about 1 pound) 1½ tablespoons extra-virgin olive oil 4 ounces thinly sliced smoked salmon ½ cup crème fraîche or sour cream 1 tablespoon capers 1. Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool. 2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2...
read morespicy shrimp nachos
yum sugar 1 cup mango, seeded, peeled, and chopped 1 medium red sweet pepper, chopped 2 Tbsp. finely chopped red onion 1 fresh jalapeño chile pepper, seeded and finely chopped* 2 Tbsp. packed brown sugar 2 Tbsp. Jamaican jerk seasoning (you can substitute with cajun or creole seasoning) 1 lb. peeled, deveined uncooked shrimp Nonstick cooking spray 8 cups tortilla chips (8 oz.) 4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded Preheat broiler. For salsa, in a bowl stir together mango, sweet pepper, onion, and...
read morebuffalo shrimp
boston.com recipe by Catherine Smart 1/2 cup (1 stick) butter, cut up 1/2 cup Frank’s or other hot sauce 1 tablespoon honey 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1 1/2 pounds shrimp, peele In a small saucepan over medium heat, heat the butter, hot sauce, honey, Old Bay, and salt. When the sauce is bubbling at the edges, remove from the heat. Leave to cool. Pour 1/2 cup of the sauce over the shrimp. Cover and refrigerate for up to 1 hour. Cook in a 400 degree pre-heated oven for 8-10 minutes (until they’re cooked...
read morelinguine with shrimp, clams & calamari
moffley media 2 tablespoons extra-virgin olive oil 12 large shrimp 1 pound calamari with tentacles, cleaned and sliced 1/4 inch thick 4 cloves garlic, thinly sliced Salt, pepper and red pepper flakes, to taste 12 clams 1 1/2 tablespoons dry white wine 6 ounces marinara sauce Oregano, to taste 1 pound fresh linguine, cooked al dente 1/2 cup fresh parsley, chopped Heat olive oil and saue; shrimp in medium- sized skillet. After one minute turn shrimp and add calamari, garlic, salt, pepper and pepper flakes. Cook on medium heat until garlic...
read moresalmon with warm tomato-olive salad
food network 5 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon plus 1 teaspoon red wine vinegar 1 tablespoon honey 1/4 teaspoon red pepper flakes Kosher salt 4 6-ounce salmon fillets (about 1 1/4 inches thick) 1 clove garlic, coarsely chopped 1/2 cup coarsely chopped pitted kalamata olives 2 medium beefsteak tomatoes, cut into 1-inch chunks 1 cup sliced celery (inner stalks with leaves) 1/4 cup roughly chopped fresh mint Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2...
read moreginger, lemon & garlic swordfish
food.com 2 1/2 cm gingerroot, peeled and finely chopped 2 garlic cloves, crushed 1 lemons, juice of, only 2 spring onions, chopped 1 red chilies, deseeded and finely chopped 2 tablespoons olive oil 4 swordfish steaks Place ginger and garlic in a small bowl and mix together to form a paste. Add the lemon juice, spring onions, chili and oil, then mix again. Add swordfish steaks and coat well with the mixture. Leave to marinate for 15 minutes. Preheat grill or broiler to high. Remove fish from marinade and place on rack. Cook for 5-6...
read moresea scallops with vegetable ragout
bon appétit 5 tablespoon butter 2 tablespoons olive oil 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise 4 garlic cloves, minced 24 2-inch-long asparagus tips 4 ounces sugar snap peas, strings removed 6 fresh thyme sprigs 1/3 cup canned vegetable broth 1 tablespoon fresh lemon juice 1 heart of romaine lettuce, sliced crosswise into 1-inch strips 1 cup frozen peas, thawed 20 sea scallops, side muscles trimmed 4 lemon wedges Melt 2 tablespoons butter with oil in heavy large pot over...
read morecod with fresh tomato sauce and arborio rice
delish.com photo by John Kernick 6 tablespoon(s) extra-virgin olive oil 5 clove(s) (large) garlic, minced 1/4 teaspoon(s) crushed red pepper 3 pound(s) tomatoes, coarsely chopped 1/8 teaspoon(s) saffron threads, crumbled 5 sprig(s) oregano Salt Freshly ground black pepper Zest of 1 orange, in 1-inch-wide strips Finely grated orange zest, for garnish 5 bay leaves 3 whole(s) cloves 1 cup(s) arborio rice 4 (4 ounces each) skinless cod or halibut fillets Chopped parsley, for garnish In a large, deep skillet, heat...
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