Seafood Recipes by Chef Craig Flinn
BUTTER POACHED SEAFOOD SALAD WITH ASPARAGUS AND BABY BEET GREENS
- Raw lobster meat from 1 Atlantic lobster
- 6 Digby scallops (large)
- 6-8 Malpeque oysters (shucked)
- 1/2 lb steamed asparagus
- 1/4 cup baby beet greens (arugula or basil makes fine substitute)
- 1/2 lb butter (salted or unsalted)
- Juice of 1 lemon
- Sea salt and pepper to taste
Gently melt butter on LOW in saucepan. Place lobster meat and scallops in butter. Cook over low heat for 3 or 4 minutes, swirling the butter over the shellfish. Add oysters and cook for additional 30 seconds. Let seafood stand in butter for 5 minutes before serving.
Blanch asparagus in microwave with a splash of water for 1 minute. Assemble salad garnishing with a squeeze of lemon juice and baby beet greens.
COCONUT CURRIED MUSSELS
- 1 1/2 cups canola oil
- 60 curry leaves
- 15 cloves garlic
- 1/4 cup chopped fresh ginger
- 3 onions minced
- 3 lbs chopped fresh tomatoes
- 3 tbsp organic sweet yellow curry powder (from farmers market)
- 3 tbsp ground cumin
- 3 tbsp ground coriander
- 2 tbsp salt
- 1 1/2 tsp cayenne pepper
- 15 whole cloves
- 1/3 cup sugar
- 9 cups water
- 3 cans coconut milk
Heat oil. Fry curry leaves until shriveled and add garlic, ginger and onions. Cook for 5 minutes on high heat, then add the spices. Fry onions and spice mixture for 5 more minutes. Add tomatoes and cook until oil comes to the top and much of the tomato water is evaporated. Add sugar, water, and coconut milk and simmer for 15 minutes.
Sauté mussels in a small amount of butter. Do not over season as the sauce is powerful. Deglaze with white and add 4 oz. finished curry sauce (cold). Finish with 1 oz of heavy cream and garnish with chopped cilantro and tomato concasse.
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