Seafood

Icelandic Langoustine Stew

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil (for stock)
  • 2 carrots, minced (for stock)
  • 2 stalks celery, minced (for stock)
  • 1 large yellow onion, minced (½ for stock)
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
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Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche
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Foxglove Chardonnay

http://www.varnerwine.com/

Good, lightly oaked, balanced chardonnay; we had it at Firefly.

Po-Boy Salad

For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

Oyster Po-Boy salad
3
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Bonterra Cabernet Sauvignon

Bright fruit notes with a smoky, tabacco background. Medium bodied, strong but not heavy. Goes well with stronger flavors like blue cheese, grilled meats and dark chocolate.

http://www.bonterra.com/pairings/reds/cabernet-sauvignon.aspx

Leonard Kreusch Reisling Sekt

Available at Schneider's on Capitol Hill.
leonardkreuschwines.com

Crisp, lightly effervescent Riesling.

Gatão Vinho Verde

A mildly sparkling vinho verde with a crisp, strong grapefruit taste.

http://www.borgeswines.com/ficha.php?tipo=mesa&ap=filosofia&id=g...

Cristobal 1492 Verdelho

A sharp and full-bodied verdejo from Argentina. Bought at Schneider's on Capitol Hill. Floral and acidic with a very light effervescence. Lacking oak.

Shrimp and Grits with Creole Chutney

This was adapted from an NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

  • 1/2 cup grits
  • 2 1/4 cups water
  • 2 T unsalted butter
  • 1 t salt
  • 1 t minced garlic
  • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
  • dash paprika
Creole Gambas
3.5
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La Finca Chardonnay

A well-balanced Mendoza style Chardonnay - light, very little butteryness. Crisp. Goes great with cream sauces and fish.

http://www.fincalacelia.com.ar/

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