This morning I had the distinct pleasure of presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod. These dishes are all easy to prepare with amazing results. The freshest seafood from Gimli Fish. My hands smell like the sea.
1. Mussels with Pernod and cream
2 lbs mussels, scrubbed and debearded
1 cup chopped chives
1 � cups dry white wine
� green pepper, finely chopped
� cup whipping cream
3 tbs Pernod (or Ouzo or Raki)
3 tbs chopped fresh parsley
Combine chives, white wine and pepper in a large pot. Add Mussels. Bring to a boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Remove mussels to a bowl, discarding any unopened mussels. Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes. Mix in chopped parsley. Return mussels and juices to pot and bring to heat. Season with salt and pepper. Serve with broth, breads for dipping or Frites.
2. Drunken Scallops
Scallops (2-4/person, depending on scallop size and if entr�e or appetizer)
1 cup mixed tropical fruit (frozen, mango, papaya, pineapple, etc.)
� cup vodka
2 oz Disorenno
2 oz Mirin
� onion
2 tsp Turkish Baharat
drizzle olive oil
Blend all ingredients together, except the scallops. Season with salt and pepper. Marinade the scallops in the fridge for 30 minutes to a few hours. Sear or grill on high heat on each side and serve immediately.
3. Lobster Tails
1-2 tails per person, cut open for ease of service
Season, grill until bright red and meat is not opaque and let rest with a prepared butter.
Prepared butter
1 cup butter
favourite flavouring, i.e, saffron, roasted red pepper, kiwi, fresh herbs, spices, garlic, etc.
In a food processor, combine butter with choice of flavouring. Place in plastic wrap in a roll and chill. Use on steaks, lobster, etc. as the meat rests.
Have fun and enjoy!
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