Name: Cioppino
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: Stew Base:; 3 tablespoons extra-virgin olive oil; 1 1/2 cups sliced onion; 4 cloves garlic, minced; 1/8 teaspoon red pepper flakes; Kosher salt and freshly ground pepper; 1/4 cup tomato paste; One 28-ounce can whole tomatoes; 1 cup dry white wine; 1 red bell pepper, trimmed, seeded, and diced; 2 tablespoons minced flat-leaf parsley leaves; 1 tablespoon minced fresh thyme leaves; 1/4 cup julienned fresh basil leaves; 1 bay leaf; 3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth.; Seafood:; 12 little neck clams; 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered; 12 mussels; 1 pound large shrimp, butterflied in the shell, and deveined; 1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes

Seafood

Cioppino

On the menu today – Cioppino! I’ve been wanting to make this dish a long time. I finally gathered all the seafood and got cooking. Cioppino is a seafood stew originating in San Francisco. The fishermen would throw in a little bit of the catch of the day, usually some squid, Dungeness crab, clams, mussels, scallops, shrimp, and some fish. It has a tomato base and I like a little kick to mine, so I add some red pepper flakes.

My version today includes clams, mussels, and shrimp. It turned out pretty fantastic! I hope you’ll try this dish and let me know how it turns out!

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Cioppino

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Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 30 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 15 minutes

Cioppino

Ingredients

Stew Base:
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/4 cup tomato paste
One 28-ounce can whole tomatoes
1 cup dry white wine
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1/4 cup julienned fresh basil leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth.
Seafood:
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes

Instructions

Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil.

Add the onions and sauté until tender, about 5 minutes.

Add the garlic, red pepper flakes, and season with salt and pepper to taste, and cook 2 minutes more.

Stir in the tomato paste and cook for 1 minute.

Add the wine, and use a wooden spoon to scrape up any browned bits in the pot.

Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes.

Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer.

Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops.

Cook, stirring frequently, until the mussels open, the shrimp curl, and scallops are just firm, about 3 minutes.

April 12, 2020 By patrickdulmage

Chili/ Seafood/ Vegetarian

Seafood Chili

On the menu tonight – Seafood Chili! In previous posts, I mentioned how many types of chili I’ve made. I decided to make them and post the recipes for you.

This chili features fresh shrimp, crab, and clams. The best part about this chili is you can prep and eat within an hour. The cook time is only about 30 minutes. Don’t be intimidated by the list of ingredients. There is nothing difficult about making this pot of chili. SO, if you are craving seafood and like a little kick, make a pot of my chili!

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Seafood Chili

(1 votes, average: 4.00 out of 5)

Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Seafood Chili

Ingredients

2 tbs olive oil
1 large vidalia onion, diced
2 tbsp garlic, minced
1 medium jalapeno, small dice
1 tsp red pepper flakes
¼ tsp kosher salt
¼ tsp pepper
¼ tsp cayenne pepper
1 tbs Italian seasoning
1 tbs ground cumin
1 tbsp Old Bay Seasoning
3 tbsp chili powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup steamed clams, chopped
1 lb shrimp, deveined, shelled and chopped
1 lb canned or steamed crab meat
(2) 10 oz cans Rotel tomatoes with green chiles
(1) 14 oz can light kidney beans with broth
(1) 14 oz can Great Northern beans with broth
Juice from ½ lemon

Instructions

In a large, heavy pot, heat the olive oil over medium heat.

Add the onion, jalapeno, green and red peppers, as well as the spices. You want the spices to bloom.

Once the onion is translucent, add the beans, tomatoes and clam juice. Stir well.

Add the seafood and cook for about 30 minutes. You want the shrimp to be pink and everything else heated through. I recommend setting the timer for 20 minutes and stirring the pot about every 5 minutes or so.

Once the shrimp are cooked, turn off the heat and add the lemon juice. Stir one last time and serve.

Notes

Garnish with green onion.

March 28, 2020 By patrickdulmage

Seafood

Roasted Salmon Tacos

I felt like making some fish tacos tonight. We had salmon in the house, so there you go – Roasted Salmon Tacos! I used the same recipe I used for my Chili and Lime Roasted Salmon Recipe but broke up the cooked fish to put on the tacos. I also made some homemade guacamole to go with them – DELICIOUS!

Try using the small corn tortillas when you make this dish. Pair it with your favorite Mexican beer, put on some Mexican music and you’ll be transported to the beach in Mexico.

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Roasted Salmon Tacos

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By Patrick Dulmage – Serves: 6

Roasted Salmon Tacos

Ingredients

12 small corn tortillas - the street taco size
Mexican Crema
The Fish -
1.5 lbs Salmon
Zest of 1-2 limes
2 tsp Chipotle Chile Powder
1.5 tsp salt
The Guac -
2-4 Avocados
2 tbsp lime juice
1 tsp Cumin
Siracha
1 tsp salt
¼ tsp pepper
The Slaw –
¾ lb Cabbage
3 tbs minced Dill
½ seedless cucumber
Salt and pepper

Instructions

Pre-heat oven to 425 degrees.

Put salmon in an oiled baking dish (13x9ish)

Brush salmon with the lime juice. Sprinkle both sides of the salmon with the spice mix. Bake until the salmon is cooked through (about 15 minutes, thickness of fish will determine the time to cook).

While the salmon bakes, put your avocado in a food processor (small one if you have it), along with the crema. Pulse until the mixture is smooth.

For the guac, gently mix the cut up avocado, salt, pepper, Siracha, Cumin, and lime juice.

Prepare either lettuce or slaw mix (shredded cabbage and carrot). The pre-mixed coleslaw mix is great.

Assemble tacos and enjoy!

March 15, 2020 By patrickdulmage

Seafood/ Side Dishes/ Vegetarian

Crab Salad

On the menu tonight – Crab Salad! This is a take on the fake crab… krab? salad you see at the grocery store. It’s so quick and easy to make. Once you make the salad, you can take it any number of ways. It’s great on its own, as a side dish, on a roll, or to fill an avocado. No matter which option you pick – it will be delicious!

I love making this because it is so easy to make and there is always some leftover for another meal. As many times as I’ve made this, I changed it up a little this time. I added the zest of a lemon and the juice of half of the lemon. That lemony flavor really brightened it up.

I hope the next time you’re having a cookout or picnic, you’ll make some of my crab salad. Put some if it out on its own and make a few mini-subs. Mini-subs are hotdog buns used as the roll. I like to toast them, let them cool off, spread some mayonnaise on each side, add some chopped lettuce, and top with the crab salad. YUM! They are small enough you can have one of those AND a burger!

Try my crab salad and let me know what you think.

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Crab Salad

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By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 0 minutes – Total Time: 15 minutes

Crab Salad

Ingredients

1 lb imitation crab meat
½ - 1 shallot minced
1 celery stalk finely diced
½ cup mayonnaise (full fat please, the no fat and low fat products add sugar and other junk)
½ cup ranch dressing
1 teaspoon dill
Lemon zest from 1 lemon
Lemon juice from half of the lemon
¼ teaspoon white pepper
¼ teaspoon kosher salt

Instructions

Prepare the celery and shallot

Break apart the imitation crab meat into a medium mixing bowl

Add the celery, shallot, and other ingredients

Gently fold the ingredients together and let mixture rest in the refrigerator for at least 30 minutes

February 9, 2020 By patrickdulmage

Seafood/ Vegetarian

Salmon Piccata

I saw this recipe on the FoodNetwork site and it looked SOOO good that I had to make it. It WAS SOOOOOOO GOOD! The spinach and cannellini bean mix goes so well with the salmon. You’ve got to try this one!

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Salmon Piccata

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Seafood / Vegetarian

By Robert Irvine – Serves: 2

Prep Time: 10 minutes – Cooking Time: 15 minutes

Salmon Piccata

Ingredients

5 ounces Salmon, skin off
Kosher salt & ground pepper
2 tablespoons grapeseed oil
1 teaspoon slivered garlic
1 teaspoon minced shallots
2 ounces canned cannellini beans, rinsed and drained
1 cup spinach
1 ounce lemon juice
1 ounce vegetable or fish stock
1 tablespoon capers
1 tablespoon unsalted butter
1 tablespoon freshly chopped parsley

Instructions

Dry the salmon with a paper towel.

Remove the skin if it hasn’t already been removed.

Season with salt and pepper.

Heat skillet with 1 tablespoon of grapeseed oil over medium-high heat.

Add the salmon and sear for about 3 minutes on each side.

In a separate pan, heat the remaining grapeseed oil over medium heat.

Saute the garlic and shallots until translucent, about 1 minute.

Add the cannellini beans and warm for about two minutes.

Add the spinach and wilt for about 1 minute.

Remove the salmon from the pan, add the lemon juice, stock and capers.

Reduce to a glaze, between 3-5 minutes.

Add the butter and emulsify. Turn off the heat and continue mixing until fully incorporated.

February 2, 2020 By patrickdulmage

Seafood/ Vegetarian

Cod Cakes

On The Menu Tonight – Cod Cakes! The last time I tried making this dish, the fish I bought wasn’t good. I found a new source and I inspected the fish a LOT closer this time. The mix is totally on point. It took three different cooking methods to find the perfect way – baking. I tried deep frying, pan frying, and baking. While this definitely isn’t a quick meal to make, it sure is delicious. I’m sad I that I haven’t tried making Cod Cakes sooner – they are SOOOOO GOOOD!

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Cod Cakes

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Seafood, vegetarian

By Patrick Dulmage – Serves: 4-6

Prep Time: 30 minutes – Cooking Time: 1 hour 30 min – Total Time: 2 hours

Cod Cakes

Ingredients

Salt
Bay Leaves
Lemon Wedges
Black peppercorns
Cod filets – 1-2 lbs
Yukon Gold Potato – 2-3 lbs
Parsnip – 1
Oil for frying
Butter for frying
Sour cream – 1/2
1/4 cup diced scallion
1 tbsp cup Dijon mustard
2 tbsp cup worchestire sauce
1 tbs Old Bay Seasoning
1 tbsp dried savory (Preferably Mt. Scio Farm)
1 tbsp garlic powder
1 tbsp white pepper
1/2 – 1 cup panko bread crumbs

Instructions

1. Add salt, bouquet garni (1tbspThyme, 1 tbsp. of parsley and 5-6 bay leaves), lemon wedges, and peppercorns to a pot of boiling water.

2. Add the cod filets and boil for 8-10 minutes.

3. Remove the cod from water and refrigerate for 1 hour.

4. Boil the potatoes and parsnip in plenty of salted water until tender.

5. Drain, mash, and cool completely.

6. Pan-fry the onions until soft and set aside.

7. Pre-heat oven to 400 degrees.

8. In a large bowl, mix the cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worchestershire sauce, Old Bay seasoning, dried savory, garlic powder, white powder, and salt.

9. Add the breadcrumbs to the mix and combine.

10. Form the mixture into 4-ounce cakes and put on a greased baking sheet.

11. Bake for 15-20 minutes and then turn over. Each cake should be golden brown once flipped.

12. Bake an additional 15-20 minutes.

January 28, 2020 By patrickdulmage

Seafood/ Vegetarian

Chile and Lime Roasted Salmon

On The Menu Tonight – Chile and Lime Roasted Salmon! I saw this recipe on one of Ina Gartner’s shows. It looked delicious and easy to make. It was BOTH! She made tacos with the roasted salmon. I didn’t have the taco shells or the cabbage for the slaw she made. I DID have avocados, so I made some guacamole as a side. This is definitely one of my favorites. As easy as it is to make it is also one of my go-to recipes during the week.

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Roasted Salmon

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Seafood / Vegetarian

By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Roasted Salmon

Ingredients

1.5 lbs Salmon
Zest of 1-2 limes
2 tsp Chipotle Chile Powder
1.5 tsp salt
Juice from 1 lime
-------------------
2-4 Avocados
2 tbsp lime juice
Siracha
1 tsp salt
¼ tsp pepper

Instructions

Pre-heat oven to 425 degrees

The Salmon:

Brush the salmon with the juice

sprinkle spice mixture on salmon

Roast in oven 12-15 minutes

The Guacamole:

Cut up the avocados

Add the salt, pepper, Siracha, and lime juice

Gently mix ingredients

January 25, 2020 By patrickdulmage

Seafood/ Vegetarian

Maryland Crab Cakes!

On The Menu Tonight – Maryland Crab Cakes! I LOVE crab cakes. I lived in Maryland for 10 years and during that time I was blessed to have had a real deal crab cake. The only thing is, now that I’m not in Maryland, it can be quite a dilemma if I see crab cakes on the menu. “Am I going to get a crab cake with a lot of filler?” “How small are they going to be?” If I’m feeling adventurous I’ll order the crab cakes and most of the time I’m disappointed. Well no more! I’m making my own crab cakes!

There really aren’t that many ingredients in a quality crab cake. The key, as you would likely guess, is the crab. The crab must be fresh. I’m hoping you will make this recipe. This is the crab cake you will measure all others afterward. Try it, you’ll see!

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Maryland Crab Cakes

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Vegetarian – Seafood

By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Maryland Crab Cakes

Ingredients

½ - ¾ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons dry mustard
1 tablespoon Old Bay Seasoning
1 tablespoon fresh lemon juice
½ tablespoon Worcestershire sauce
1 egg beaten
1 lb lump or backfin crabmeat
½ cup Panko bread crumbs OR 1 slice white bread (crusts removed) finely chopped
¼ cup unsalted butter

Instructions

Preheat oven to 400 degrees.

Combine all ingredients, excluding the crab meat, and mix thoroughly.

Spread the crab meat on a cookie sheet and carefully remove any bits of shell.

Gently fold in the crab meat until mixture just holds together.

Let mixture rest for 15 minutes.

Form the crab mixture into 6-ounce cakes. Lay on baking sheets, sprinkle with melted butter and cook until golden brown, 15 – 20 minutes.

Garnish with lemon wedges.

January 16, 2020 By patrickdulmage

Seafood/ Vegetarian

Salmon Poke Bowl

On the Menu Tonight – Salmon Poke Bowl! If you like sushi, you are going to love this! The best part is you don’t have to actually roll and cut a sushi roll. The hardest part about making this Salmon Poke Bowl is waiting for the salmon to marinate. Sharpen your knife, make your version, and let me know how it turns out.

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Salmon Poke Bowl

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Vegetarian

By Patrick Dulmage – Serves: 4

Prep Time: 1 hour – Cooking Time: 30 minutes – Total Time: 1 hour 30 minutes

Salmon Poke Bowl

Ingredients

Salmon:
16 oz Salmon, skinned and deboned
1 Tbsp Rice wine vinegar
1 Tbsp Sugar
3-4 Tbsp Soy Sauce
Sesame Seed oil
Lime juice
1-2 squirts Siracha
Scallions, chopped (approx. ¼ cup) reserve some for garnish
Avocado
Cucumber
Sesame seeds, black and white
Pinch of Salt
Rice:
2 cups Sushi Rice
½ - 1 Seasoned Seaweed / Nori Sheet – cut into small ribbons
Sesame seeds, black and white
Extras:
1 Avocado
¼ - ½ length of Seedless Cucumber

Instructions

Rinse the rice in a bowl until the water runs clear to get the starch off of it.

Put the rice in the pot with 2 cups, plus a few tablespoons of water.

Bring to a boil uncovered. Then cover and reduce heat to lowest setting for 15 minutes.

Turn off and let sit for another 10 minutes. Let the rice completely cool off.

While the rice cools, cut salmon into ½ inch cubes.

Put the salmon into a mixing bowl, add the soy sauce, sesame seed oil, scallions, and salt.

Let the salmon rest with the seasonings at least 30-45 minutes.

Cut cucumber in half length-wise, then cut thin slices.

Cut the avocado in half and cut into slices.

After the salmon has rested and the rice has cooled it’s time to assemble.

In a bowl, add the rice, top with the salmon poke. Garnish with the cucumber and avocado slices, and some nori sheet slices.

Sprinkle with sesame seeds.

January 11, 2020 By patrickdulmage

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