Posts filed under ‘Seafood’
I have a passion for puff pastry. The magnificent flaky and buttery crust adds a special touch to even very basic ingredients to make any meal a celebration. Whenever I need a little perk up for my daily dinner rotation I buy ready-cut pastry squares and fill them with an array of things from fruit to fish. For this recipe, I wrapped up some simply seasoned salmon filets and let my Super Pot take care of the rest. The Super Pot gave the pastry a really beautiful crust with nice grill marks and let the fish inside steam to perfection.
SALMON IN PUFF PASTRY
4 salmon filets
4 pieces of puff pastry, large enough to cover fish
salt and pepper
1 egg whisked with 1 tsp water
Remove puff pastry from package and cut to size.
Sprinkle the filets with salt and pepper and place on one side of the pastry sheet.
Fold pastry over and crimp to close. Brush with egg and water mixture.
Preheat the Super Pot to 350 degrees and line the bottom of the pot with two layers of parchment paper.
Arrange salmon packets on the parchment paper and cover with the lid.
Cook for 30 minutes, flipping packets halfway through. Enjoy!
When life gets really busy and hectic (can you say December?) someone in my family always comes down with something. Unfortunately, last week it was my oldest son’s turn. He always requests Spicy Lemongrass and Shrimp Soup to warm him up and clear up his sniffles. I know chicken soup is the traditional way to go at the first sign of sickness, but this soup really does the trick when sinuses are plugged up and taste buds aren’t functioning at their peak.
If you’ve never used lemongrass I encourage you to try it. It is known to have numerous health benefits and anti-inflammatory qualities, especially when combined with garlic and spicy chilies as in this recipe. This soup is spicy, warm, exotic and above all tastes great, whether you’re sick or not. Plus, it’s really quick to prepare so that when you feel the urge to stray from the traditional you can do it in 25 minutes with an Aroma Rice Cooker.
1 pound uncooked jumbo shrimp, peeled and deveined
2 carrots, sliced diagonally
2 celery stalks, sliced diagonally
1/2 onion, sliced diagonally
2 cloves garlic, thinly sliced
2 large slices of fresh ginger
2 tbs red pepper flakes
1 lemongrass stalk
4 cups vegetable broth
2 tbs coconut oil or butter
Set your rice cooker to Sauté-Then-Simmer™ and add the oil or butter to the inner pot. Add vegetables, ginger and garlic and sauté for 10 minutes.
Add broth and red pepper flakes and let cook for another 10 minutes. Add shrimp and let it cook until barely pink before serving, about 2 min.
Enjoy and kiss that cold goodbye!
There is no doubt that the classic hamburger tops most families’ favorite things to eat list. And my family is no different, but sometimes I just can’t resist throwing them a little curve ball. I’ve created salmon burgers that were widely raved about (even by the kids) and you’ve heard about my success creating a black bean burger.
Since these non-traditional patties were such a big hit over the last few months I decided to turn them into a fancy-looking dish that’s done in no time. The Aroma Super Pot guarantees a sear that delivers juicy bite-size patties perfect for dunking in spicy mayo. Plus, no one will ever know they were this easy to make.
SALMON CAKES WITH SPICY MAYO
For the salmon cakes:
3 cans of wild salmon
2 bell peppers
2 green onions
1/2 cup dried onions
1/2 cup Panko breadcrumbs
1/2 cup chopped parsley
2 tbls salt and pepper each
For the spicy mayo:
1 cup mayonnaise
2 tbls Sriracha
2 tbls lime juice
To make the salmon cakes: Preheat your Aroma Super Pot to 400 degrees.
Dice onion, bell pepper, and green onion or pulse with a food processor until fine. Mix together all ingredients and form into small, two-bite sized patties.
Spray your grill with cooking oil and grill cakes until heated through, about 1 minute per side.
To make the spicy mayo: Mix together all ingredients. Enjoy alongside your salmon cakes!
Lately I have been so busy with back-to-school stuff that dinner has definitely taken a back seat as a household priority, which you probably already knew based on a previous post: carrot cake for dinner. I do feel guilty about that, since my maternal instinct requires me to make warm, hearty dinners for my family— preferably with some nutritional value. With school starting and summer coming to an end, I’m inclined to stop grilling and eating salads; but, this has to just all be in my head since the weather is as great as ever. It seems in the past few days my taste buds have transitioned into fall mode, making soups and stews sound absolutely mouthwatering. And the beauty of fall cooking is the bounty of great produce that is as delicious as it is easy to cook with.
One pot meals are an answer to my prayers when things get busy and overwhelming at our house. Who doesn’t like dinner that can be ready in 15 minutes and tastes great too? So once again I can rely on my Aroma rice cooker to perform like a champ, leaving me to stress primarily about notebooks and backpacks…
When I was in the market earlier this morning I came across beautiful, fresh fennel in the produce aisle and decided to build my meal around it. The result was this tasty little recipe below.
SPICY ITALIAN SAUSAGE AND LANGOSTINO STEW
1 lb of Italian spicy sausage, removed from casing
1 lb of frozen cooked Langostino or cooked large shrimp
1 onion, quartered and sliced
2 large carrots, halved lengthwise and sliced
2 celery stalks, sliced
1/2 fennel bulb, halved and sliced
2 garlic cloves, mashed
3 cups of chicken stock
1 cup of brown rice
Add all vegetables into the rice cooker and set to its Sauté-Then-Simmer™ (STS™) setting. Cook until softened for 5 minutes or so. Add crumbled sausage and let brown. Add stock and rice and close the lid.
When your rice cooker switches to warm add your Langostino (or shrimp) and let simmer for an additional 3-4 minutes (or until Langostino/shrimp is warmed through).
Serve and enjoy!
After I prepared this recipe I did it again, except I used kale instead of rice for a 40-person party. To my delight they raved it was the best thing they’ve eaten in a long time. So feel free to get creative with this recipe. I love one pot meal successes!
If you are a traditionalist and feel that Paella should only be cooked in a special paella pan… look away and find another recipe, because this cooking technique is definitely different from the one you are familiar with. On the other hand, all of you who would like to embark once again on an Aroma rice cooker adventure keep reading, because you already know that besides rice it cooks up some pretty amazing chicken also, moist, tender and full of flavor. This was my thought as well when I craved chicken and tomatoes and saffron rice the other day, and so why not try to combine these ingredients, some seafood and some spices, and do a little variation on the traditional Spanish paella dish with all the same flavor but in a different vessel. This dish does have a few steps in stages, but they are all simple and quick and the end result is sure to please… you will end up with a succulent dish that reminds you of the Spanish vacation you took.
1 (3-pound) frying chicken, cut into 10 pieces
1 package of paella seasoning ( paprika, garlic, saffron)
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
1 bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups clam juice
generous pinch saffron threads
1 pound jumbo shrimp, peeled and de-veined
1/2 cup sweet peas, frozen and thawed
lemon wedges, for serving
Rub the chicken with salt and pepper. Brown your chorizo on medium heat in olive oil until browned and set aside. Add chicken skin-side down and brown on all sides, turning with tongs and set aside. (If you have a rice cooker with a Sauté-Then-Simmer function you can do all sautéing in your rice cooker).
In the same pan saute the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Add in the rice and coat the grains. Pour in the rice cooker and add your clam juice. Set your rice cooker on the White Rice setting and add chorizo, chicken and paella spice and mix to combine.
10 minutes before the rice is finished cooking, add the shrimp, tucking them into the rice. Before serving garnish with peas, parsley and lemon wedges.