I must apologize for my tardiness in keeping my blog up-to-date. My schedule this summer has been quite amazing actually. I had my kitchen inspections done and passed, but new health regulations are requiring business like mine to work from or have an industrial kitchen. Something I admit I didn’t plan on at this point. So in order for me to not have any distribution issues later on I have decided to delay putting my Prince Edward Island Seafood Seasonings for sale for just a short time to comply with the new regulations. I must admit I’m a bit disappointed about the set-back but I have faith that all will work out for the best. I also believe that if you produce a top notch product, it’s worth waiting for.
I know my goal was to be out by Spring, but for quality purposes I want everything to be right the first time and not done in small intervals. I appreciate your kindness, interest and patience. I promise the wait will be well worth it!!
Debbie Murphy, Prince Edward Island Seafood Seasonings
this earthy version of the traditional Sicilian dish Pasta con le Sarde has a delightful flavor and texture. It can also be prepared with fresh fennel bulb instead of cauliflower, or by adding crushed tomatoes, tomato paste or pine nuts. Recipe from (http://experiencelife.com/article/little-fish-recipes-kitchen-tricks-and-more/)
Makes four to six servings
- 3 tbs. olive oil
- 4 cups finely chopped cauliflower, stems included (about 1/2 head of cauliflower)
- 2 to 3 cloves garlic, sliced
- 1/3 cup golden raisins, chopped and soaked in 1/4 cup warm water
- Pinch of saffron, soaked in 1 tbs. warm water
- 1 can (4.25 ounce) sardine fillets, drained
- 8 ounces gluten-free pasta, cooked
- 1 cup chopped fresh Italian parsley
- Salt and freshly ground black pepper (or crushed red chili flakes) to taste
- Zest and juice of one lemon
- 1/2 cup freshly grated Pecorino Romano cheese
Heat olive oil in a large skillet over high heat and pan-roast the cauliflower until tender and golden brown. Add garlic, raisins, saffron and sardines. Cook and stir until the sardines break apart. Toss in the pasta and parsley and season with salt and pepper, lemon zest, and juice. Serve with Pecorino Romano cheese.
Not all of us are lucky enough to get Crawfish and if we are it can be very expensive. Try to buy fresh as most of their flavor is in their shells. Here are a few good substitutions for Crawfish in dishes : Rock Shrimp, Dublin Bay prawns (larger), Shrimp, Spiny Lobster, Lobster, Walleye, Pike, Sheepshead or Crab.
Amazing recipe from : http://fishrecipe.org/pineapple-mango-salsa-over-grilled-halibut/
1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced mango
1/2 cup Mango KERNS® from LIBBY’S Refrigerated All Nectar
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
4 (4-ounce) skinless halibut fillets
1. Combine pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl cover. Marinate in refrigerator for 1 hour.Bring to room temperature.
2. Grill or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.
A nice presentation by Chef Theo Randall on pan frying squid
Seafood cooking tip from: Sydney Fish Market.
How do I get the skin on pan-fried fish really crisp, like they do in restaurants?
Pat the skin with paper towel to make sure it’s as dry as possible. Sprinkle with salt and pepper (some chefs say a thin dusting of plain flour helps too). Get your pan really hot, add a small amount of oil then put the fish in skin-side down and gently press down with an egg lifter to prevent the skin curling. Cook the fish three-quarters of the way through on the skin-side, you should start to see the flesh turning opaque around the edges of the fillet, indicating that it’s cooked through, then turn the fish over to just finish cooking (1-2 minutes). Don’t be afraid of a hot pan and resist the urge to turn fish too soon, and you’ll have crisp skin like the professionals.