Fresh Seafood Delivered to Your Door, at Great Prices

Great news for fans of fresh fish and seafood:

You no longer have to go to a seafood restaurant or a coastal market to enjoy fresh seafood and fish.

In fact, you no longer even have to leave your home to buy fresh seafood.

Instead, you can buy fresh seafood online, and have it delivered quickly and expertly at your home!

Our affiliate partner The Crab Place has everything you need to enjoy a succulent feast of the freshest fish and seafood, without ever stepping foot outside of your home. From live Maryland crabs to seafood soups and complementary spices, they quickly deliver the highest quality products to your door. Here are just a few of their offerings:

• The Crab Place offers two sizes of Alaskan King Crab Legs that are ideal for appetizers, soups and impressive main courses. Be sure to check out their current King Crab Leg Specials for the best prices and to place your order.


• The Crab Place has Live Maine Lobsters for sale in 1 lb to 5 lb sizes. They also offer Live Maine Lobster Specials that are worth checking out when you want to indulge in the luxury of a lobster dinner without breaking the bank.


• Love crabs?  You can buy Maryland blue crabs steamed or live. The steamed crabs arrive with your choice of light, medium, heavy or no seasoning, and you can eat them cold or reheated. When you order Live Crabs, they're shipped directly from the water and they include a package of The Crab Place's very own special blend of mild seafood seasoning.


• The Crab Place offers some of the freshest Fish the East Coast has to offer, and it's hard to beat the value you get when you shop their Fresh Fish Specials.

If you're concerned of where your fish and seafood come from, you'll be interested in knowing that CrabPlace.com is committed to the environment and the Chesapeake Bay. They only sell domestic crab products, ensuring the highest quality, eco-friendly seafood. Likewise, all of their fresh fish is wild caught from U.S. waters.

You're also getting an excellent value, especially when you shop the Current Seafood Deals at The Crab Place. And whether you're relatively new at cooking fish and seafood or an experienced home chef, you'll appreciate the preparation tips, facts and recipes that they provide for your fresh seafood choices.

Fresh seafood makes a great gift, and The Crab Place has a top-quality assortment from which to choose. Not sure what to get or when it should be delivered? Simply send a Gift Certificate from The Crab Place and the recipient can select exactly what they want.

So the next time you're in the mood for fish or seafood, or want an impressive gift for a fish or seafood lover, save some time and gas by shopping online at The Crab Place. And tell them Carolina Sauce Company sent you.

Zestfully yours,
Gloria

Simple Sauteed Scallops Salad (Mother's Day Recipe)

It was my lucky day when I stumbled upon a one-day-only sea scallops sale at my local Whole Foods. While I adore scallops, they're normally priced outside my budget and therefore a very rare treat. So, seeing them on sale at a ridiculously low price, I picked up some of these plump, delicately-flavored and naturally low-fat & high protein morsels of goodness from the sea.

Scallops sometimes get a bad rap because of the light, attentive touch it takes to cook them. In fact, scallops can be downright intimidating to home cooks because they (the scallops, not the cook) can go from still-raw to overcooked and rubbery in mere seconds. That said, one benefit of scallops cooking so quickly that they require your undivided attention only for a few minutes, unlike other "tricky" foods that demand a much longer time commitment.

As with most seafood, the secret to perfectly cooked scallops is to remove them from heat just before they're fully cooked, because the residual heat in them will finish the cooking process in less than a minute. Specifically with scallops, you want to remove them before the middle is completely opaque (when viewed from the side the middle is still translucent rather than solid-white like the top or bottom).

And now for a confession: My original intent when making this recipe was to sear the sea scallops so that they'd have that eye-catching golden-brown color to contrast with the bright green of the baby lettuce bed. Alas, my pan and butter were not sufficiently hot at the time I added the scallops, and I also used too much butter for the amount of scallops. So instead I decided to call this recipe "simple sauteed scallops salad" rather than the trendier, more lofty-sounding "seared sea scallops over mesclun." If you prefer to sear the scallops, by all means go for it; the finished dish will be delicious either way. This recipe would make a lovely Mother's Day recipe, by the way.

Ingredients*

Sea scallops
Seafood-friendly seasoning blend, e.g., Gentlewoods Natural Safari Rub, Caribbean Key Lime Spice, or Tennessee Whisky Lemon Pepper & Herb seasoning
Butter
Mixed salad greens, e.g., mesclun or baby lettuces
Extra virgin olive oil
Lemon
Salt & Pepper (preferably sea salt & freshly ground black pepper)

*Note: There are no ingredient amounts in this recipe because they're unnecessary: It will work for any number of scallops, and you can use any seasoning blend you like as long as it's not too robust or intense (you still want to taste the scallops, and their delicate flavor can be overwhelmed). You probably need no more than a Tablespoon (if that) of butter for a pound or so of scallops -- I used 2 Tablespoons, which was too much.

Too much butter!

Pat the sea scallops dry with paper towels and place in a single layer on a plate. Generously sprinkle on both sides with seafood seasoning -- I used the Safari Rub from Jim's Own -- and set aside.

In a large bowl toss together the salad greens with a drizzle of olive oil, a squeeze or two of fresh lemon juice, and salt & pepper to taste -- you want to dress the lettuce lightly and not drown it in oil or lemon. Transfer dressed greens to individual serving bowls or plates.

Melt a little bit of butter in a saucepan and heat over medium-high heat until very hot. Add the scallops to the very hot butter and cook (or sear) on both sides for about 2 or 3 minutes per side: The goal is to cook most of the way through but not completely, which means you'll want to remove the scallops from the pan while the middle is still slightly translucent.

When ready, remove pan from heat and use tongs or a slotted spatula to transfer the scallops from the pan to the salads. Squeeze just a little bit of lemon juice over each salad and serve.

Zestfully yours,
Gloria

PS:  Did you know you can order fresh sea scallops online and have them express-delivered to your home? Click here to buy sea scallops.

Christine's Crawfish Etouffee

Photo by Christine Laudonio Wendell

Feisty and flavorful crawfish etouffee is one of my favorite dishes from Louisiana.

Given the depth and richness of flavors, you'd think it takes a lot of time and hard work to make a good etouffee -- yet in reality, it's a very approachable dish that's uncomplicated and fun to make.

It's also a feast for all the senses because of the bright colors and different textures of the ingredients, the percussive crunch of chopping and staccato sizzle of sauteing, the seductively enticing aromas as it cooks, and of course the layers of varied flavors in every bite.

The following zesty recipe and accompanying photo come to us from my friend Christine Laudonio Wendell, the owner of Nella Mia Cucina Artisanal Jams, Jellies & Preserves. Christine is a personal chef and cooking instructor who has appeared as a Top 100 contestant on Master Chef Season 2, and she describes herself as a "Foodie blogger, self-appointed food critic, Wife, Mom and military spouse." Her recipes and photos always make my mouth water & tummy rumble, and provide inspiration in the kitchen - visit her Nella Mia Cucina page on Facebook and you'll see what I mean.

Without further ado, here is her recipe for Crawfish Etouffee:

Ingredients
1 lb fresh or frozen peeled crawfish tails

Buy crawfish online

2 large onions, minced
1 cup minced celery
½ cup minced green bell pepper
2 cloves minced garlic
¼ cup olive oil
2 tablespoons crawfish fat (or butter)
4 teaspoons cornstarch
1 cup water
½ cup tomato sauce
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon (or more to taste) cayenne pepper
Hot cooked rice

Thaw crawfish if frozen. Heat oil in a large skillet over medium heat. Saute onions, celery, green bell pepper and garlic for 10 minutes or until tender. Add crawfish fat (or butter) and cornstarch. Stir well and cook for 1 minute. Add water, tomato sauce, crawfish and seasonings. Bring mixture to a boil and cook for a minute or two. Reduce heat, simmer uncovered 5 minutes, or until crawfish turn pink. Serve over hot cooked rice.

Zestfully yours,
Gloria

PS: If you want to spice up this recipe with more of a peppery or fiery kick, add a few splashes of a good Louisiana or Cajun hot sauce such as Panola Clearly Hot Sauce when you add the other seasonings during cooking, or splash it on your serving at the table.  A simple mixed-greens salad with a citrusy vinaigrette or a lighter, cool creamy dressing would be an excellent accompaniment to round out this meal.

Spicy Pecan-Crusted Fish (Baked, Not Fried)

Spicy Pecan-Crusted Tilapia (with roasted radishes & sauteed radish tops)

Here is a low-carb, healthier alternative to breaded fried fish, with a pleasant nutty crunch and a nice spicy kick. I used tilapia fillets but any similar fish will work, e.g., sole, catfish, flounder, cod, walleye, etc.

If habanero powder is too spicy for you, substitute cayenne or red pepper powder, or even ground chipotle powder or ancho chile powder for an earthier, less fiery flavor.

This recipe takes only a few minutes to assemble and no more than 15 minutes to cook in the oven. If you insist on pan-frying rather than baking the fish, use about 2 Tbs butter or oil (or 1 Tbs each) over medium-high heat and fry on each side until golden-brown and fork-flaky, about 3 to 4 minutes per side depending on the thickness of your fish fillets. Your skillet should be large enough to fry all 4 fillets simultaneously -- if not, you can fry in batches and hold the fried fillets in a warm (200°F) oven until all are done.

Depending on how hungry everyone is and how much other food you're serving, plan on 1 or 2 fillets per person -- and you can multiply this recipe for more (or bigger) servings.

Ingredients
4 tilapia or other fish fillets, approx 3-4 oz each
1 egg, beaten
1/2 cup finely chopped pecans*
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika or regular paprika
1/4 tsp Kosher salt
pinch (or to taste) habanero powder (or other ground chili pepper)
Oil or cooking spray

*Place pecan halves or pieces in a resealable plastic bag, squeeze out all the air, seal and then use a rolling pin to crush into very small pieces. Or, you can pulse in a food processor, but be very careful not to over-process or you'll end up with ground pecans or pecan butter (neither of which is a bad thing, but they're not the right thing for this recipe).

Preheat oven to 400°F and very lightly oil (or spray with cooking oil) a baking sheet. Stir together the chopped pecans, spices, salt & pepper in a small bowl until thoroughly combined, then spread on a shallow plate. Dip each fillet in the beaten egg, then press into the pecan mixture to coat both sides well. Place each pecan-coated fillet on the oiled baking sheet and bake at 400°F until golden-brown and the fish flakes easily with a fork, about 10 to 15 minutes depending on the thickness of the fillets. Serve with lemon wedges, or your favorite cocktail sauce or tartar sauce.

Makes 2 to 4 servings.

Zestfully yours,
Gloria

PS: If you enjoy spicy foods and want an alternative to humdrum, everyday cocktail sauce, try Historic Lynchburg Tennessee Whiskey Jalapeno Seafood Cocktail Sauce, a grown-up take on cocktail sauce that's spiced with red ripe jalapeno peppers and spiked with a splash of real Jack Daniels Black Label Whiskey.

Low-Carb Recipe: Broiled Avocado Tuna Melts

If you're on a carb-restricted diet, here is a low-carb alternative to traditional tuna melt sandwiches. Instead of using bread, the "base" is an avocado half. Broiling gives the avocado a buttery texture and enhances the richness of the flavors in this dish.

The following recipe is quite flexible: You can substitute a quarter cup of salsa for the garlic, pepper, onion & tomato; or add a few dashes of hot sauce to the tuna filling; use chopped cooked shrimp or crab meat instead of tuna; or use a different hot pepper or cheese (in fact, shredded cheese would probably produce a more attractive look). Let your imagination and taste buds be your guide.

My Broiled Avocado Tuna Melts recipe makes either 2 or 4 servings: As a main course, plan on 1 avocado per person. As a hearty appetizer, "salad" or snack, plan on half an avocado per person. And yes, you can multiply this recipe as needed.

Ingredients
2 ripe but firm avocados*

1 can (5 to 7 oz) tuna, drained
1 garlic clove, minced
1 tsp minced jalapeno
1/4 tsp onion powder
Salt & pepper to taste (I added about 1/4 tsp sea salt & a few twists from my pepper mill)
1/4 cup diced tomato
1 or 2 slices Swiss cheese
Chili Powder or other ground chile pepper powder

*The avocados should "give" a little when you press at the stem end, but they shouldn't be soft or mushy and should still be fairly firm.

Combine the tuna, garlic, jalapeno, onion powder, salt & pepper in a bowl and use a fork to flake the tuna and combine everything. Cut the avocados in half, remove pits, then use a spoon to carefully scoop out most of the flesh, leaving about 1/4" to create a "bowl." Place the scooped-out avocado flesh in the bowl with the tuna mixture and use fork to mash together and thoroughly combine. Fold the tomatoes into this tuna-avocado mixture.

Place the avocado halves, cut side up, on a foil-covered broiler pan. Spoon the tuna-avocado filling evenly into the hollowed-out avocado halves.

Tear the cheese into small strips and place over the stuffed avocado halves (you might not need 2 full slices, so feel free to snack on any leftover pieces). Sprinkle with chili powder. Place broiler pan in oven on 2nd rack from the top broiler, turn on broiler and broil until cheese is bubbly and begins to brown, about 3 minutes or so (keep your eye on them so they don't burn). Serve hot.

Zestfully yours,
Gloria

PS: If you're searching for low-carb or no-carb sauces & seasonings, be sure to visit the Carolina Sauces online store and browse our extensive selection of low-carb/no-carb products.

Zesty Low-Carb Tuna Casserole

Creamy, hearty tuna casserole is a popular comfort food that's easy to make and that even the pickiest kids will tend to like.

Virtually all tuna casserole recipes include noodles, pasta, rice or some other carbohydrate, however, and that may present a problem for people on low-carb or sugar-restricted diets. Many of those traditional recipes also call for canned soup such as cream of mushroom, which tends to be loaded with carbohydrates plus a large amount of sodium.

My low-carb tuna casserole does not require the usual pasta, noodles or rice, nor does it use canned soup. And the very small amount of fine dry bread crumbs called for could be eliminated or replaced with wheat germ if you prefer. Using a robustly flavored cheese like Parmigiano or Asiago means you won't have to add much salt - in fact, I don't add any.  You control how zesty or spicy to make this recipe by deciding whether to use one or two hot peppers, which variety of pepper to use, or even by replacing the hot peppers with sweet mild mini-peppers or half of a bell pepper. Don't like one of the herbs listed? Substitute a different dried herb. In sum, my recipe is healthier than most, adjustable to your tastes, and easy to make.

Ingredients
3 eggs
1 cup milk (I use skim)
1 Tbs dried parsley
1/2 tsp dried ground savory
1/2 tsp dried basil plus a little more for topping
1 cup shredded hard cheese (I use a mix of Parmesan & Asiago)
1 small yellow squash or zucchini, trimmed & thinly sliced (I like to slice lengthwise)
1 celery stalk, finely chopped
4 cloves garlic, minced
1 or 2 hot chili peppers, seeded & minced
1/2 cup diced red bell pepper
1/2 cup finely chopped onion
1/2 cup peas
2 cans (5 to 7 oz each) tuna, drained & flaked (I like Albacore)
2 or 3 Roma tomatoes, thinly sliced
Optional: 1/4 cup fine dry bread crumbs or cracker meal
Optional: Salt & ground black pepper to taste (I omit)

Preheat oven to 350°F. Grease the bottom and sides of a rectangular casserole or large baking dish. Line the bottom with one layer of sliced squash, overlapping if necessary to cover the bottom (if you end up with leftover sliced squash, simply store in the refrigerator for another use).

Whisk together the eggs, milk & herbs (and salt & pepper if using) in a bowl, then stir in most of the cheese, reserving about 1/4 cup.

In a large bowl combine the celery, garlic, peppers, onion, peas and tuna. Fold in the egg mixture and gently stir to combine thoroughly -- a large wooden spoon or silicone spatula works well for this.

Spoon the mixture evenly over the layered squash, sprinkle with the bread crumbs (if using) and the reserved shredded cheese, then arrange the tomato slices in a single layer on top. Dust with a little bit of dried basil. 

Bake at 350°F for 60 to 75 minutes or until the cheese is lightly golden. Remove from oven, let sit a couple of minutes to fully "set" and then cut and serve -- a slotted spoon or spatula works best because the squash may release some liquid as it bakes. 

Makes 6 to 8 servings, and you can refrigerate leftovers and reheat the next day.

Zestfully yours,
Gloria
Carolina Sauce Company

Five Fish-Friendly Sauces & Seasonings to Try

The Carolina Sauce Company is well-known for its extensive selection of barbecue sauces and seasonings, but did you know we also offer a variety of sauces and seasonings for fish and seafood?

Whether you're observing Fish Fridays for Lent or for your health, or simply enjoy eating fish or seafood on a regular basis, now is the time to broaden your flavor horizons with one or more of the following fish- (and seafood-) friendly sauces from the Carolina Sauces online store:

1.  Tobago Keys Coral Ridge Seafood Dipping Sauce: This rich and creamy, mildly spicy mayo-based sauce is a delightful alternative to everyday tartar sauce for dipping shrimp or fish sticks and pouring over all kinds of seafood, whether fried, baked, broiled or grilled. A dab of mustard and savory ingredients like garlic, herbs and spices provide depth of flavor, while just a tough of cayenne and habanero peppers give a pleasant peppery "pop" that brings it all together. Try it on fish sandwiches, in tuna salad (and even in chicken, potato, pasta and other types of creamy prepared salads) and in place of ordinary mayonnaise on hamburgers and subs.

2.  Crazy Jerry's Backfire X-Hot Oyster Sauce: Similar to an all-purpose hot sauce but without the harsh vinegar "bite," this hot and spicy pepper sauce gets its tang from lemon juice instead of vinegar. That, along with seafood-friendly herbs and spices, make this playfully piquant sauce the ideal splash-on for oysters (steamed, fried or ray), clams, scallops and fish prepared any way, and even hush puppies, French fries and onion rings. Pour it into a microwave-safe bowl, heat it gently and mix in some melted butter for a sensational dipping sauce for crab legs and boiled shrimp!

3.  Chile Pepper Republic Catch of the Day Seafood Seasoning:  This inspired blend of gourmet herbs and spices will let you achieve fine restaurant dining results at home. There's just enough pepper to tickle your tastebuds, and the subtle tropical flavor notes beautifully complement everything from rich salmon, tuna and mackerel to the most delicate scallops and mild-mannered flounder. If you're looking for an all-purpose, versatile seafood seasoning blend that the whole family can enjoy, Catch of the Day is for you. There's no wrong way to use it:  Try it for grilling, broiling, sauteing, frying, baking, steaming and even at the table.

4.  Rage'n Cajun Blackening Seasoning: Bring out your well-seasoned cast iron skillet, get it piping-hot, open up the windows and toss on some fish fillets coated with this Cajun rub... and when the smoke clears, get ready to indulge in that Louisiana specialty, blackened fish!  This zesty blend of garlic, red peppers, salt, sugar and other spices is exactly what you need to cook up some genuine Cajun style seafood, whether you use it as a blackening or mix a generous amount into your breading for fried fish, shrimp or oysters. You can also blend it into butter for broiled or sauteed seafood, or sprinkle it on during grilling. Some folks even like to season their fries, popcorn and baked potatoes for savory, peppery flavor that can't be beat.

5.  Peppers Original Blue Crab Salsa: Made with real Maryland blue crabmeat mixed with chunky tomatoes, hot and bell peppers, onions and other traditional ingredients, this spicy salsa is a unique treat that will thrill anyone who loves crab and craves a big, bold fresh-tasting salsa. In addition to being wonderful for nachos and for dipping chips, raw veggies and pita wedges, it's also wonderful for spooning over fish tacos, seafood enchiladas, grilled or baked fish, and even tossed with cooked shrimp to serve over linguini.

Zestfully yours,
Gloria

PS:  You can also buy fish and seafood online, including Maryland crab, plump US-caught Gulf shrimp, Louisiana crawfish, fresh Chesapeake Bay flounder and more!

Greg's Kerala Fish Stew

Before I headed out the door on Wednesday evening to go sing at a service, I asked Greg if he could take care of dinner by either whipping something up in the kitchen or picking up some takeout. My only specific request for the meal was that it be based on fish or seafood, or be meatless.

When I walked inside the house a few hours later, tired and hungry, I was greeted by an intriguingly exotic, almost voluptuous aroma of coconut, ginger, curry spices and piquant chilies. Delighted and intrigued, I asked Greg what was for dinner. His reply:

"I had an incredible vegetarian Kerala stew served over appam* when I was in Bangalore. This is fairly close, but they had added a few other vegetables, broccolini and okra I think. They served the appam pancake on a banana leaf, and then spooned some of the stew onto it. The pancake absorbs the liquid, and you tear off bits of the pancake to eat the stew. I decided to make a fish stew instead. Appam is a multi-day exercise so that's for another time."

*Note:  Appam is a South Indian flat bread or pancake made with fermented rice batter and coconut milk.

Greg's Kerala Fish Stew was absolutely fantastic, albeit somewhat decadent if you are a traditionalist when it comes to Lenten dining. The stew had a luxuriously velvety mouthfeel with a subtle curry flavor, hints of sweetness from the coconut and a mellow nuttiness from the ghee (Indian clarified butter). Both the fish chunks and the vegetables were tender but not mushy, and the creamy liquid tempered the fiery bite of the serrano chiles to produce an overall gentle heat with an occasional medium-hot spoonful. Although we happily devoured our stew in bowls with a soup spoons instead of the traditional appam on a banana-leaf "plate," it could easily as well have been enjoyed over rice, Asian noodles, or, if you have the time or live near an Indian bakery, served over appam or with other Indian flatbread.

The following is Greg's recipe for Kerala Fish Stew.  Ginger paste and ghee are available at Whole Foods and similar supermarkets, at some gourmet or specialty-foods shops, and in Indian grocery stores and other ethnic markets. If unavailable, you can substitute finely grated or minced fresh ginger for the paste, and clarified butter, vegetable oil or canola oil for the ghee (regular butter won't work because of its low smoke due to butter solids). And if you have access to fresh Indian chilies, by all means use those instead of the serrano peppers -- just be sure you're familiar with their heat!

Ingredients
1 medium onion, chopped
1 carrot, peeled & sliced into 1/4" rounds
1 Tbs ginger paste
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cardamom
1 tsp ground black pepper
1 1/2 Tbs ghee plus a little bit extra for sauteing vegs
1/3 cup flour
1/2 lb mild white fish filets such as tilapia, flounder or sole, cut into large chunks
1 can unsweetened coconut milk (not cream of coconut)
3 serrano peppers, halved lengthwise & seeds removed
1 small bell pepper, cut into strips
1/2 cup peas (drained if canned, thawed if using frozen)

Heat a small amount of ghee in a large, deep saucepan over medium heat.  Add the onion, carrot, ginger & spices and saute until the onion is translucent and the carrot is just tender, stirring frequently.  Place fish chunks on top of vegetables and let cook for a few minutes, turning the fish pieces over when partially cooked.

While the vegetables and fish are cooking, combine the 1 1/2 Tbs ghee and the flour in a small pan over medium-high heat to make a thick paste or roux. Cook until slightly brown, then slowly stir in just enough coconut milk to make a thick paste and cook, stirring constantly, for 2 or 3 minutes. Add this paste to the stew (a silicone spatula or wooden spoon is ideal for this task), stir in the rest of the can of coconut milk, then gently fold in the chilies & bell pepper. Cover, reduce heat to low and simmer for 45 minutes. A few minutes before serving stir in 1/2 cup peas and continue cooking until heated through. Makes 2 or 3 servings.

Zestfully yours,
Gloria

PS: If you enjoy Indian food and are interested in trying other Indian recipes, be sure to follow our "Indian Recipes" board on the Carolina Sauce Pinterest site!

Jim's Own Sticky Shrimp

Photo by Jim's Own Sauce, used with permission

You might already be using Jim's Own Bar-B-Que Sauce, an award-winning Piedmont/Lexington style barbecue sauce from North Carolina, during the summer barbecue season with pulled pork, grilled chicken, beef or pork ribs and other grilled or smoked fare... but if you haven't tried it in the kitchen yet, you don't know what you're missing! 

This simple, sassy and scrumptious Sticky Shrimp recipe and photo come to us courtesy of Jim's Own Sauce (original recipe is copied with permission below, and you can find it here). In this stove-top recipe the sauce will reduce down into a finger-lickin'-good glaze that coats the shrimp with lusciously sweet and tangy flavor that will tickle your tongue and bring a smile to your face.

If you're a fan of hot and spicy foods, you'll want to make this with Jim's Own Hot Bar-B-Que Sauce, which spices up the original sauce with enough fiery habaneros to please most chileheads but without burning you out (in other words, you'll still be able to enjoy the other flavors in your food). Otherwise, if you prefer a more "family-friendly" or crowd-pleasing milder dish without peppery heat, stick with the original, Jim's Own Homestyle BBQ Sauce.

The folks at Jim's Own serve this as an appetizer, and thus their recipe below calls for 6 shrimp per person. Call me crazy, but I think this Sticky Shrimp could be enjoyed as a main course if you multiply the recipe to allow for 12 shrimp per person and then serve over cooked rice or Asian noodles, and maybe garnished with some chopped green onions or even a little chopped fresh cilantro or parsley. If you give that a try, please leave me a comment to let me know.

Buy Jim's Own BBQ Sauce online

Ingredients
24 large shrimp (about 6 per person)
½ cup Jim’s Own BBQ Sauce, Hot or Mild (Homestyle)
¼ cup lemon juice
1 clove garlic
A little olive oil for the pan

Clean, devein and peel the shrimp. Heat the pan to medium hot and add a little olive oil. Saute the shrimp in the pan until just pink, then stir in the rest of the ingredients. Turn the heat up and allow the liquid to reduce enough to make a sticky sauce for the shrimp, stirring occasionally. Serve as appetizers.

Zestfully yours,
Gloria

The Reluctant Cook's Creole Seafood Stew

Do you ever have one of those days where you really don't want to cook, but going out or ordering takeout isn't an option?

I had one of those nights recently, and was in no mood to follow a recipe or make one of my memorized stand-by dishes. But I also had no choice but to throw something together, as we didn't have leftovers and we don't eat packaged "microwave" meals.

So, I reluctantly opened the freezer to see what we had that would cook quickly and then looked in the refrigerator and pantry for vegetables and seasonings that would require minimal preparation and would go with the seafood I had pulled from the freezer.

After about 30 minutes including the cooking time and minimal prep effort, dinner was ready.... and it was surprisingly GOOD.  Whenever Greg tells me, without any questioning and more than once, that something is really GOOD, I know that dinner is a success.

I share this story with you not because I came up with a culinary masterpiece (I did not), but rather to show that even when you're not in the mood for cooking, you can still throw something together that is healthy, wholesome and tasty. I don't even consider the following to be a recipe, but rather an "accounting" of what I had and what I did. It's the antithesis of a recipe and more accurately considered "throw cooking," i.e., you gather what you have, use your sense of what flavors you like and then throw everything together applying instinct and experience instead of formal measurement. It's a refreshingly liberating experience and a great way to spark your creativity. Just trust yourself, have fun, and much more often than not you'll end up with something that you'll enjoy eating.

Here is what I'm calling The Reluctant Cook's Creole Seafood Stew. If you decide to make it, go ahead and change it up as much as you wish, based on what you have on hand and what you like to eat. After all, that's the whole point of this post!

Ingredients
Frozen shrimp, raw & peeled: I had approx. 1 lb
Frozen fish: I had 2 small tilapia fillets totalling 6oz
1 bay leaf (because it goes well with seafood & the other ingredients)
1 medium onion, diced
Minced garlic: I used a handful of cloves because we love garlic
1 1/2 Tbs bacon grease to saute the vegetables (because everything tastes better with bacon; you can use olive or other oil if you prefer)
1 14.5 oz can diced tomatoes, undrained
2 roasted red peppers (because that's what was left in the jar), diced
A couple of splashes of red wine (because we planned on drinking the rest - omit if you prefer)
About 1 cup frozen sliced okra (that's all that was left in a previously opened bag)
Half of a family-size bag of frozen chopped broccoli
Creole seasoning such as Emeril's Original Essence or Slap Ya Mama: Add to taste
Dried Basil & Dried Marjoram:  Ditto, and/or other herbs
Salt & pepper to taste

I began by placing the frozen seafood in a bowl with cold water to defrost while the bacon grease melted over medium-high heat in a deep frying pan (a large saucepan would work, too). I added the bay leaf to the pan and quickly chopped the onion & minced the garlic, then added those to the pan to fry, stirring occasionally. I drained and diced the roasted red peppers, opened the can of tomatoes, and when the onions & garlic had softened and turned translucent I stirred in the roasted peppers, tomatoes with liquid, frozen okra & broccoli, and red wine. After stirring to combine, I covered and let simmer until the frozen vegetables were thawed and tender (about 10 minutes or so, but I wasn't timing).  Note: If you want to serve this stew over rice, pasta, quinoa, etc., this would be the time to start that cooking.

Once the broccoli & okra looked mostly cooked, I drained the defrosted seafood and added the fish & shrimp to the pan. I then sprinkled the creole seasoning and dried herbs over everything, stirred and covered to let the fish & shrimp cook, stirring occasionally.  It probably took no more than 10 minutes for the shrimp to turn pink and the fish to get flaky (in other words, both were cooked within 10 minutes of adding). At that point I tasted for balance so that I could add more of any of the herbs, creole seasoning, salt or pepper as desired.  And then dinner for 2 was ready.

Zestfully yours,
Gloria

PS:  Have you ever thrown something together that turned out to be surprisingly good? Please share your story with us by leaving a comment.

Ruby Risotto with Shrimp & Sun-Dried Tomatoes

This risotto is perfect for winter, when you might not have ready access to fresh herbs or good tomatoes. The deep ruby or burgundy color comes from red wine, which is more likely to be used in winter risottos than in summer risottos that typically call for white wine. Make sure to use a good-quality Parmigiano (parmesan) cheese, and not the stuff that comes from the green can.

Unlike traditional risotto recipes that demand nearly constant stirring and the slow addition of liquid, I used the short-cut of adding all the liquid at once. As a result, it took me well under an hour to make my Ruby Risotto with Shrimp & Sun-Dried Tomatoes, proving once again that it's possible to make great-tasting, wholesome, home-made dinners from scratch without slaving in the kitchen for hours.

Ingredients
2 cups water
1 cup chicken stock or fish/seafood stock
1 cup red wine (preferably Italian)
1 cup Carnaroli rice (or other risotto rice)
1/4 cup sun-dried tomato strips (not oil-packed)
1/2 tsp Kosher salt
1/4 tsp cracked black pepper
1/2 lb raw medium shrimp, peeled, deveined & tail removed

Tarragon

1 Tbs olive oil OR bacon fat
1/4 cup finely chopped red onion
1 1/2 tsp minced garlic
1 1/2 tsp dried marjoram
1/4 tsp dried tarragon
1 cup shredded parmesan cheese

Bring the water, stock and wine to a boil in a deep, lidded saucepan. Add rice, sun-dried tomato, salt & pepper, stir, reduce heat to low and cover. Let simmer for 15 minutes to 20 minutes. 

While the rice is simmering, heat the oil or fat in a frying pan over medium-high heat and saute onion & garlic until translucent and softened. Reduce heat to medium, add shrimp, marjoram & tarragon and cook, stirring occasionally, until shrimp turns pink and is done. Remove from heat and set aside.

Uncover rice and check for doneness: If there's still liquid, bring back up to a simmer and cook until liquid is absorbed and rice is tender (I like it a little al dente), about 5 minutes, stirring regularly to prevent sticking. When rice is done, stir in the shrimp mixture and cheese. Taste for balance and season with additional salt & pepper if desired. Serve hot.  Makes 4 to 6 servings.

Zestfully yours,
Gloria
Carolina Sauce Company

Savory Vegetable & Salmon Stir-Fry

This is one of those "throw cooking" recipes I came up with the other night, using the vegetables I had on hand and some perfectly good "trimmings" of raw salmon from a large fillet that Greg had skinned and cooked the night before. You can certainly use different vegetables, and buy a 6 to 8 oz fillet of salmon to cut into chunks. Serve over cooked noodles or rice, or enjoy "as is" for a low-carb entree. Makes 2 hearty servings.

Ingredients
2 Tbs peanut oil or Asian stir-fry oil
1 tsp pureed or minced fresh ginger
1 tsp pureed or minced garlic
1 medium onion, cut into wedges
1 large carrot, peeled & cut into 1/4" thick ovals
1 medium bell pepper, cut into strips
1 small summer squash (yellow or zucchini, or half of each), cut into 1/2" thick rounds
1 Jalapeno pepper (or half of one for a milder dish), seeded & diced
6 to 8 oz raw salmon fillet, cut into approx. 1" chunks
2 Tbs soy sauce

Heat the oil over medium-high heat in your wok or large, deep frying pan. Add ginger & garlic and stir-fry 1 minute. Add onions and stir-fry 3 minutes until they just begin to soften. Add carrots and stir-fry 3 minutes. Add peppers & squash and stir-fry 3 to 5 minutes until just softened. Add salmon & soy sauce and stir-fry until salmon is just cooked (at this point all the vegetables should be tender but still with some "bite" and not overcooked). Serve hot.

Zestfully yours,
Gloria

PS:  For some zesty Thai flavor and fire, substitute up to 1 tsp of Thai fish sauce for an equal amount of the soy sauce, and add a few splashes of A Taste of Thai Garlic Pepper Sauce. Garnish with fresh cilantro and/or lemongrass, or even some crushed peanuts.

How to Steam Maryland Blue Crabs

Blue crab meat is sometimes compared to lobster for its delicate flavor and tender texture. Maryland is renowned for its superb blue crabs, and in fact the blue crab is the official State Crustacean (I had no idea that states had official crustaceans, but apparently at least Maryland does).

The best way to enjoy Maryland blue crabs is to buy them live and steam them with a good seafood seasoning, then crack the shells and claws to pick out the tender morsels of crabmeat. Sure, this may be a messy affair, but as anyone who has eaten freshly-caught and steamed blue crabs will tell you, it's worth the effort and the mess. To make the steaming and eating easier, you'll want to use a large two-part steamer pot that has a removable steamer "basket" (basically a perforated "pot" that fits inside the larger "boiler pot" with about an inch to spare at the bottom of the boiler pot), crab mallets and crab knives. And make sure to have plenty of paper towels or napkins handy!

To steam the crabs: Prepare the pot by placing the boiler pot on your stove or grill and adding just enough water, vinegar and flat beer in equal parts to cover the bottom by half an inch. Bring this liquid to a full boil. Layer the live crabs in the steamer pot and add crab boil seasoning to taste. Cover the steamer and place it inside the boiler pot. Let the crabs steam until they're bright red, approximately 20 minutes. Uncover pot and use tongs to remove the steamed crabs from the steamer basket--be careful, because they'll be hot! Allow to cool to the touch before shelling.

To eat the crabs: Cover your table with heavy brown paper (e.g., torn-flat paper bags) or newspapers. Set out the crab mallets, crab knives, paper towels, bowls of melted butter for dipping, and extra crab seasoning for folks who like to dip the chunks of crabmeat in butter plus seasoning. Dump the hot crabs in the middle of the table, and let everyone grab a crab, crack, dip and enjoy.

For more information and to buy live Maryland blue crabs, simply click here. And you can buy crab mallets & crab knives, too.

Zestfully yours,
Gloria

Gloria's Crazy Jambalaya

Jambalaya is a traditional Cajun dish that's made many different ways, ranging from zesty to fiery in heat, and involving one or more types of meat such as sausage, chicken, ham, shrimp or other seafood. Tomatoes and classic Cajun seasonings are common ingredients in most Jambalaya, and the dish usually is served over cooked white rice or has the cooked rice stirred into it before serving.

My Jambalaya is a little different--and perhaps crazy by Cajun standards. Instead of using Andouille sausage, ham or chicken, my Jambalaya uses only seafood, namely shrimp and fish (I use tilapia or catfish, since both are readily available from local sources in North Carolina). That's not too crazy, you may be saying. Fine, here's the crazy part: There's beer AND wine in my Jambalaya, but no rice. Instead, my Jambalaya replaces the rice with corn, which is a whole grain, unlike white rice.  Of course if you've got to have rice with your jambalaya, you can serve my Crazy Jambalaya over cooked rice.

Here's my recipe for Crazy Corn & Seafood Jambalaya, which makes four servings--or six if served over rice. Feel free to modify the amount and type of chile pepper and hot sauce to suit your taste and heat tolerance.

Ingredients
1 12-oz bottle or can of beer (nothing fancy, a light beer is fine)
2 1/2 cups water
1/2 cup crab boil seasoning
1 lb fresh or frozen shrimp in shells
1/2 lb fresh or frozen (thawed) mild white fish fillets, e.g., catfish, tilapia, flounder
2 Tbs butter, or bacon fat, or olive oil (I like bacon fat)
1/2 cup chopped celery
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbs diced jalapeno (fresh or canned/jarred)
2 Roma tomatoes chopped
1 16-oz undrained can tomatoes, preferably fire-roasted (if whole, cut them up)
1/3 cup white wine (I use chardonnay)
1 tsp Worcestershire sauce (I use reduced sodium)
1 tsp hot sauce, preferably a Louisiana pepper sauce like Tabasco
2 cups fresh or frozen (thawed) corn kernels (canned corn is a last resort)
Salt & Pepper to taste, or Slap Ya Mama Cajun Seasoning to taste

In a large pot with a lid and steamer basket (remove the basket for now), combine the beer, water and crab boil seasoning. Bring to a boil, then add shrimp. Bring back to a low boil and cook shrimp until just done (pink). Remove pot from heat, and use a slotted spoon to scoop out the shrimp and place in a shallow bowl to cool to the touch. Reserve the crab boil liquid in the pot for steaming the fish later. When the shrimp is cool enough, peel and devein. Set aside.

In a large, deep saucepan with a lid, saute the celery, onion, garlic and jalapeno in the fat until softened. Add the tomatoes and saute until they've softened. Stir in the canned tomatoes with liquid, wine, Worcestershire sauce and hot sauce. Bring to a boil, reduce heat, cover and simmer for about 15 minutes (it's ok if it goes longer). While this is simmering, steam the fish: Bring the crab boil liquid back to a boil, place the fish in the steamer basket, place the basket in the pot and cover. Reduce heat but keep the liquid simmering, and allow the fish to steam until just done (you can flake it with a fork), about 5 minutes or so depending on the thickness of the filets. Don't worry if you uncover the pot and the fish isn't done yet; merely turn up the heat a bit to bring the liquid back to a gentle boil or simmer, re-cover and keep steaming for a minute or two more. When the fish is just barely done, remove from steamer basket and set aside with the shrimp.

Back to the tomato mixture: Uncover the saucepan, stir in the corn, raise heat to a gentle simmer and cook, uncovered, for a few minutes until corn is hot. Stir in the shrimp and fish, continue to simmer uncovered until heated through, stirring a bit to help the fish flake into chunks. Taste for balance and season with a little salt & pepper (or with Slap Ya Mama Seasoning) as desired. You can also add more hot sauce for a spicier dish--this recipe is mild-to-medium spicy as written. Serve in bowls, with or without cooked rice.

Zestfully yours,
Gloria

Salt Cod with Roasted Peppers, Potatoes & Onions

Bacalao a la Vizcaina

Salt cod (called "bacalao" in Cuba and other Spanish-speaking countries) is another one of those foods, like liver, which evokes a powerful reaction in those who have tried it: Either you love its pungent, salty fishiness, or you detest it. In my experience, salt cod is an acquired taste, with people who grew up eating it being more likely to enjoy it than those who first taste it as an adult. I grew up eating--and loving--salted codfish in a traditional Cuban recipe called "Bacalao a la Vizcaina," which my mother would serve on Fridays during Lent. My version of this recipe is below, and is based on my Mom's. Sadly, Greg has never acquired a taste for salt cod, not even in the following rich and flavorful recipe, so I rarely make it. This year, however, I'm treating myself to Bacalao a la Vizcaina for Good Friday.

Bacalao a la Vizcaina has its roots in the Basque region of Spain. Accordingly, I recommend making it with Spanish olive oil and a mild smoked paprika from Spain ("pimentón"). But you can certainly use other olive oils or paprika. Salt cod usually can be found in tiendas and grocery stores catering to the Latin American community. I was able to find it in the frozen seafood section of my local Whole Foods store. This "gourmet" salt cod was less salty and less "fishy" than that which I've found in Latino markets, where it is much more heavily salted and drier in texture, and not sold refrigerated or frozen.

Salt cod, soaked & simmered

To prep the salted codfish for this recipe, you will need to soak it for at least 24 hours before you plan on cooking it, changing the water a few times during the soak. I always soak it in the refrigerator, but many recipes say one can soak it safely without refrigeration--after all, salting is an age-old way of preserving fish. Try to buy boneless salted cod, as that will save you a LOT of time (otherwise, you'll have to manually pick out all the bones before making this recipe).

Traditionally, Bacalao a la Vizcaina is served topped with a few fried rounds of Cuban or French bread, but my Mom never did this. Instead, she served her bacalao over cooked white rice, which is also an authentic way to serve the dish, and my preferred way to eat it. My recipe makes 4 to 6 hearty servings.

Ingredients
1 lb boneless salt cod, soaked as described above
1 lb potatoes, peeled and sliced into 1/4" thick rounds (I leave them unpeeled)
1 large onion, sliced into thin rings
1 large green bell pepper, cut into thin strips
3 garlic cloves
1/3 cup olive oil plus a little more for the saucepan
1/3 cup dry white wine
1/3 cup water (preferably from the water used to simmer the cod)
1 tsp white vinegar
1 1/2 cups canned diced or crushed tomatoes (I use fire-roasted tomatoes)
3/4 cup (or 6oz jar, undrained) diced roasted red peppers ("pimientos morrones")

1/2 Tbs Pimentón (mild smoked Spanish paprika) or other paprika
Black pepper to taste: I use several grinds from my pepper mill
2 whole roasted red peppers, sliced into thin long strips (for garnish)

Sauce for bacalao

Place the soaked cod in a pot, cover with fresh water and bring to a boil, then reduce heat and simmer gently, uncovered, until the cod is tender (about 30 mins). This is a good time to slice the potatoes, onion and bell pepper, and to prepare the sauce. When the cod is tender and can be broken apart with a fork, drain well but reserve 1/3 cup of the water. Break the cod apart into chunks, pick out all the bones if not using boneless cod, and set it aside.

While the cod is simmering, prepare the sauce by combining the garlic, 1/3 cup oil, wine, vinegar, tomatoes, diced roasted peppers, paprika and black pepper in a food processor or blender. When the cod has finished simmering, add the reserved water to the food processor or blender. Cover and pulse a few times to slightly puree, stopping before the sauce gets smooth.

Cuban Salt Cod with Potatoes, Onions & Roasted Peppers

In a large, deep lidded saucepan or skillet, add just enough oil (less than 1 Tbs) to coat the bottom lightly. Layer the potatoes, followed by the cod chunks, then ladle or pour about half of the sauce over the cod. Layer the onions on top of the cod, followed by the bell pepper, and then pour the remainder of the sauce over this. Bring to a boil, then immediately reduce heat and simmer gently, partially covered, for about 45 minutes to 1 hour until the vegetables are tender and cooked (most of the liquid will cook off, leaving a thick red sauce). Uncover, stir and serve over white rice, garnished with the strips of roasted red pepper.

Zestfully yours,
Gloria

PS: If fresh fish is more your taste, you can order it from our partner The Crab Place.

Salmon & Corn Chowder with Pesto

Earlier this year I had the pleasure of tasting a marvelous salmon & corn chowder with pesto swirl made by my friend Robin Arcus. She was kind enough to share her recipe with me, which she had adapted from Diana Schwarzbein's Schwarzbein Principle Cookbook. Robin adds a package of Cope's Dried Sweet Corn (from Pennsylvania) to her recipe, and uses a BBQ-marinated frozen salmon from Costco. She generously gave me a package of the corn as well as the marinated salmon so that I could make her version of the recipe.

I made a few "tweaks" to Robin's recipe, and below is my version. The most significant change I made was to substitute evaporated milk for the heavy cream. This reduced the fat content of the soup without altering the flavor, but it did result in a much lighter mouthfeel that lacked the satiny richness of heavy cream. If fat isn't a concern, use 1 cup of heavy cream instead of the evaporated skim milk. Robin also uses dry pesto, and prepares it with a little less water and oil than one would normally use to reconstitute it. I used fresh pesto, which made the soup greener in color than hers was.

Note: If you can't get Cope's Dried Sweet Corn, I would recommend using 1 cup of fresh or frozen (thawed) corn kernels added at the same time as the peas.  And if you use fresh or frozen (thawed) unseasoned salmon, use 1 pound and I would recommend marinating it first for 30 minutes to 1 hour in olive oil seasoned with a savory BBQ rub like Bad Byron's Butt Rub.  If you make this recipe, please leave a comment to let us know how you made it and how it turned out.

Ingredients

Cope's Dried Sweet Corn

1 package Cope's Dried Sweet Corn (optional - see note above)
2 pieces marinated frozen salmon from Costco, thawed, skinned & cut into chunks (see note above for substitution)
3 Tbs unsalted butter
1 bunch spring onions (I used baby Vidalia onions) or green onions, including green tops, chopped (approx. 1/3 lb, or 1 1/3 cup)
1 Tbs minced garlic
1 red bell pepper, diced
4 red ("French") fingerling potatoes (unpeeled), diced
1 quart vegetable stock
1 cup shrimp or fish stock (you can substitute vegetable stock)
1 cup evaporated milk (or heavy cream)
1/2 cup basil pesto
1 cup frozen green peas, thawed
1/2 tsp Kosher salt
1/4 tsp ground white pepper (black is fine)

Sauteing the veggies

If using Cope's dried corn, empty package into a bowl, add just enough water to cover, and soak for at least 3 hours in the refrigerator.

Melt butter in a large soup pot, then add onion, garlic and red pepper, and saute until softened, about 5 to 7 minutes over medium heat.  Stir in potatoes, reconstituted Cope's corn (if using), salt, pepper & stock. Bring to a boil, then reduce heat and simmer until the potatoes are softened, about 10 minutes. Add salmon chunks and milk, reduce heat to a low simmer and cook until salmon begins to flake with a fork, about 5 minutes. Add green peas (and fresh or thawed corn kernels if using instead of Cope's corn) and pesto, and cook over gentle heat for a few more minutes until the salmon is done--be careful not to boil.  Taste, adjust seasonings if desired, and let sit for a few minutes before serving.  Refrigerate any leftovers--amazingly, this soup is even better the next day!

Zestfully yours,
Gloria

Baked Maryland Crab Cakes

This scrumptious crab cake recipe comes courtesy of our partner The Crab Place, purveyors of the some of the freshest Maryland and east coast seafood available online. These crab cakes are healthier than others for several reasons: The ingredients keep fat to a minimum, they're baked instead of fried, and they're made mostly of crabmeat rather than bread or other fillers.  And they're so tasty that you won't miss the fat.

Rather than serving with fat-laden mayonnaise-based tartar sauce, garnish these baked Maryland crab cakes with a good cocktail sauce, or perhaps some Blue Crab Salsa or even a few splashes of your favorite hot sauce or a spicy sauce for oysters.  This recipe makes 6 crab cakes.

Ingredients
1 lb. Jumbo Lump Crab Meat
2 Tbsp. fresh lemon juice
2 tsp. olive oil
1 Tbsp. butter
½ cup finely chopped onion
1 tsp. Old Bay seasoning
½ tsp. fresh minced garlic
1/8 tsp. crushed dried tarragon
Pinch of cayenne pepper
2 Tbsp. mayonnaise
6 saltine crackers, crushed fine
1 large egg, beaten
¼ cup grated sharp cheddar cheese** (see note)
¾ tsp. paprika

Toss the crab meat with the lemon juice and refrigerate while you prepare the other ingredients, and preheat oven to 400°F.

Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together the Old Bay seasoning, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Roll the crab mixture into 6 large balls and place in a buttered baking dish 2" apart. Bake at 400°F for 15 minutes. Remove from oven and flatten each ball a little (use the back of a wooden spoon so that you don't burn yourself). Sprinkle each one first with the cheese and then with paprika. Broil to toast the cheese a bit. Serve hot.  **Note: For an even lower-fat version, omit the cheese (and there's no need to flatten the crab cakes), and simply finish cooking the crab cakes under the broiler

Zestfully yours,
Gloria

PS: Visit The Crab Place for all your crab meat needs - they have great specials to save you money, and their stellar service can't be beat!