Treasure Chest

One-Pot Feast of The Seven+ Fishes (edited) Festa dei sette pesci AKA The Vigil, it is a Catholic Italian-American celebration of the Christmas Eve with several seafood-based dish. Ingredients: 1/2 pound Medium Dry-Packed Scallops 1/2 pound Skinless Salmon fillet 1/2 pound White-fleshed Fish 1 can Small Oysters 1 tablespoon EVOO 1/2 cup White Wine 1/2 cup Water 12 Clams, scrubbed 1 pound Mussels, cleaned 1 ounce/can Canned Anchovy fillets, chopped, oil reserved 1 medium Fennel Bulb, cored and sliced, fronds reserved 4 Garlic cloves, chopped 1 teaspoon Orange Zest 1 (28-oz.) can Tomatoes 1 teaspoon Tomato Paste 1 teaspoon crushed red pepper 1/2 pound Medium Raw Shrimp peeled and deveined  1 loaf Toasted French Bread Method: Let scallops, salmon, and white fish come to room temperature. Heat oil in a 26cm to 30cm LC over medium-high. Seared scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside. Optional - Add oil

Stir Fried Swamp Eel 紅燒黃蟮 Ingredients: Swamp Eel 炒黃蟮 2lbs Kosher Salt 5Tsp Garlic 8 cloves minced Ginger 4 slices minced Green Onion 3 bundles Cooking Oil 4Tsp Seasoning 1: Bean Paste  1/2Tsp Dark Soy Sauce 2Tsp Soy Sauce 2 1/2Tsp Hoi Sin Sauce 1 1/2Tsp Seasoning 2: Hot Water 1cup Rock Sugar 1Tsp or 4 small dice Cooking Wine 2Tsp Red Pepper Flakes 1tsp Corn Starch + Water Mixed 1Tsp each Method: Throughly rinse and clean swamp eel until not bloody anymore. Cut eel into approximately 2" long chucks and or into 2" long and skinny strips, if not already done so by fish monger. Drain eel and place them into a plastic bag.  Add up to 5 Tsp of Kosher salt to eel.  Close/seal the bag and rubbed the eel from the outside of the bag.  This will clean the eel's skin. After rubbing and cleaning the eel skin for a couple minutes, rinse and drain the eel.  The cleaned eel should be shinny and not bloody.  Set aside. Minced 8 cloves of garlic and 4 piece

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Simply Good Tuna Sandwich Ingredients: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Lime Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Masago (Fish Roe)  1tsp Note:  Celery/Cucumber is added for crunchiness. Method: Uncan and drained 1 can of tuna and set aside. Mix all ingredients together. Generously, spread the tuna mix onto a slice of bread. Put the other slice of bread on and cut the sandwich in half to enjoy. The fresh and crunchy cucumber is so refreshing and the masago is a great addition to the ocean flavor pops in each bite.  This is very simple and good eats. Served with iced Vietnamese Coffee

Ground Bean Sauce Steam Pink Grouper with Tofu  磨豉醬豆腐蒸野生墨西哥紅石斑 Ingredients: Grouper Tail 1 1/4lbs Green Onion 2 brunch cut into 2 1/2" section Ginger 8 slices Soft Tofu 1 pack Preserved Radish 1 pack Salt 1tsp Water 1 cup Seasoning: For fish: Salt 1tsp, White Pepper, Chicken Essence 1/4tsp For tofu: Corn Starch 1Tsp + Water 1Tsp Ground Bean Sauce 2 Tsp Mix well together Left:  Ground Bean Sauce Right: (Optional) Soy Bean Sauce with whole bean in it Before plating: Warm Seasoned Soy Sauce for Seafood 1/4 cup Hot Cooking Oil 3 Tsp Methods: Soak preserved radish with 1tsp of salt and water before setting it aside. Rinse grouper and padded very dry with disposable kitchen towels. For thicker grouper tail, make 3 slits on each side of the tail.  Then, filet the tail but keep the bone on one side or cut the tail into fish steaks for easy cooking through. Clean and Cut green onion into 2 1/2" sections.

Chinese Steam Fish Ingredients: Gutted Fish ~1lb Green Onion 3 springs Ginger 4 slices julienne Ginger 4 slices Sea Salt 1/2 tsp on each side White Pepper 1/2 tsp Cooking Oil 1 Tsp Cooking Oil 3 Tsp Homemade Fish Sauce or Use bottle Fish Sauce: Soy Sauce 2 Tsp Sugar 1 Tsp Chicken stock/broth 2 Tsp Note:  Pre-made fish sauce can be purchased at any Asian grocery store.  It usually stocks with the oyster sauce aisle. Methods: Padded dry the gutted fish from the market inside and out Slit open the fish body in the center area for easy cooking (I keep my 1lb fish without any slit because it is not a big fish and the center part should be cooked easily) Julienne slices of ginger and green onion Cut 1 1/2 spring of green onion (green and white parts) into 2-3" section Add water into steamer and turn on the heat until steaming Put sections of green onion into the steaming dish/plate Sprinkle 1/2 tsp of sea salt on each side of the fi

Linguine with Shrimp Scampi by Barefoot Contessa Ingredients Vegetable oil Kosher salt 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/8 cup freshly squeezed lemon juice (1 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Directions Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just t

Hitsumabushi 鰻魚飯 First attempt  Ingredients: 1 Unagi Kabayaki - Roasted Eel Note:  Available at Uwaujimaya Cooked Rice Unagi Sauce: 2 tbsp Mirin 1 tbsp Sake 2 tbsp Soy Sauce ⅔~1 tbsp Honey Cook rice in 14cm LC Use 2 cups of rice and it is good for 4 people with 2.5 cups of water Cover with lid and cook over medium heat until water bubbles surface for about 4 minutes Still the bottle of the LC Turn it to low heat and cook for another 7 minutes Put unagi on top of rice and let it cook for another 2 minutes Do not open the lid Turn off the heat and let it sit for 10 minutes Open the lid and brush the unagi sauce onto unagi and drizzle some on the rice Serve immediately See link   for different ways to enjoy Hutsymabushi.

Cooking Salmon By Bouchon Tips: The thinnest part of the fillet should not measure less than 1/2 inch thick; if the think belly flap has been left on the fish, trim it as necessary. The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare. Methods: If the salmon is cold, let it stand at room temperature for about 15 minutes before cooking Season the skinned side of the fillets with salt and white pepper Season the other side with salt only Heat 1/8 inch of canola oil in a large nonstick skillet When oil is hot, place the salmon skinned side down and cook on one side only for 5 to 6 minutes; regulate the temperature, turning it down as necessary to keep the edges from browning too quickly The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare Note:  The side may looked 60% cooked at 4 minutes.  Turn down the heat to complete the

Clams Marinies with Soffrietto Palourdes Marinieres Au Soffritto by Bouchon Note:  Term "Mariniere" indicates fish/shellfish cooked with white wine and onions Croutons 1 baguette (abuot 2 1/2 inches wide) EVOO Kosher Salt Clams 2 1/2 pounds Manila clams 1/4 cup mined shallots 2 tsp minced thyme 24 cloves garlic confit 1/4 cup Soffritto Kosher salt and freshly ground white pepper 4Tsp (2oz) unsalted butter 1cup dry white wine such as Sauvignon Blanc 1/4 cup Aioli or Tapenade 2Tsp chopped Italian parsley Cracked black pepper Croutons Preheat the broiler Cut the baguette on a severe diagonal to make 4 slices that are about 9" long 1/4" Pace croutons on a baking sheet Bruch both sides lightly with olive oil and season with a pinch of salt Toast croutons until both side is golden Set aside Clams Wash and clean the clams under cold water Heat a pot When hot enough add oil and turn down to medium heat Add shallots and sweat them for a m

Tartine De Thon À La Niçoise By Bouchon Serves 4 Skimmpy version of "What's on Hand" Salad 1 1/2 lbs good quality canned tuna packed in olive oil 1Tsp 1tsp minced shallots  1Tsp 1tsp minced drained nonpareil capers, preferably Spanish  1Tso minced chives 2tsp minced Italian parsley 2tsp munched tarragon 2tsp minced chervil 1Tsp fresh lemon juice 3/4cup mayonnaise  Kosher salt and freshly ground black pepper 1 Baguette about 2 1/2" wide EVOO Kosher salt 1/4cup Aïoli 12 to 16 small young Bibb lettuce leaves Fresh Grounded Black Pepper 4 Hard-boiled eggs 12 Large Radish sliced 12 Niçoise olives, pitted and halved 1/4 cup Minced Chives 12 Cornichons 4 small bunched Mâche or Watercress, cleaned, or Pommed Frited Methods Drain tuna but do not squeeze dry Break tuna apart in a large bowl Add shallots, cornichons, capers, chives, parsley, tarragon, and chervil and toss together.  Gently stir in the lemon ju

Tuna Sandwich Ingredients: Basic Tuna Mix: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Line Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Note:  Celery/Cucumber is added for cruchness. Mozzarella 1 slice (optional) Avocado sliced 1/2 Method: Preheat oven to 375F. Uncan and drained 1 can of tuna and set aside. Mix all baisc tuna mix together. Drizzle EVOO on the outside of the bread to create more crispy crust. Assemble the sandwich:  spread the tuna mix on, add avocado slices and top with mozzarella cheese Place the open sandwiches on a baking tray Put into over and bake/grill for 15-20 minutes or until cheese is melts and golden. Remove baking tray from oven and drizzle a little EVOO over the sandwiches to enhance flavor. Ready to serve.

Heat oil on skillet on high heat Absorb as much moisture from skin as possible Place skin side down Gently hold the fish down with spatula for the first min Turn heat down and cook on skin side through Do not flip

Fried Oysters with bed of Salad Serve 2 Oyster 4 Flour Egg 2 (beaten) Bread Crumb 300g Garlic 2 cloves Thyme 2 sticks Salt & Pepper (S&P) EVOO Cherry Tomato 2 (cut in half) Spinach Lemon Juice Olive Oil Bacon Tartar Sauce Clean and dry oysters Season oysters with S&P Drag each oyster with beaten egg and flour Preheat pan with EVOO Cook bacon Remove bacon and crumble into small piece, leave on the side Add garlic and thyme to pan Add oysters in to pan fried to golden color on both sides Remove from pan for plating Put spinach on serving plate Add lemon juice and olive oil to spinach Season spinach with S&P Place oysters on plate Add cherry tomato, bacon to finish plating Serve with tartar sauce

Canned Pink Salmon Spinach Dip Ingredients 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts (Note: Fresh Spinahc is ok too.) 6 ounces cream cheese 2 pieces Canned Pink Salmon 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Directions: Pre-heat mini crock pot Boil spinach and artichokes (optional) in lighted salted and water with a little bit of oil until tender. Drain and Squeezed all the liquid out. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot in crock pot.

Kitchen Clam Bake Ingredients 1 1/2 pounds kielbasa Note: Sub with good susage/bacon 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1 1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 dozen littleneck clams, scrubbed 2 dozen steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1 1/2 pounds large shrimp, in the shell 3 (1 1/2 pound) lobsters 2 cups good dry white wine Directions: Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: Potatoes Salt Pepper Kielbasa Little neck clams Steamer clams Mussels Shrimp Lobsters Note: Once lobster is dead, remove rubber

粵式煎封三文魚扒 材料： 三文魚扒 2 件 (每件半吋厚) 蔥粒 2 湯匙 芫茜 1 湯匙 薑 3 片 鹽 少許 粟粉 適量 清汁： 水 1/4 杯 生抽 1 湯匙 老抽 1 茶匙 片糖 / 黃糖 1 茶匙 紹酒 1 湯匙 白醋 1 湯匙 做法： 三文魚洗淨瀝乾，洒少許鹽醃 30 分鐘，均勻撲上粟粉，備用 中火熱鍋落油，放入薑片煎片刻，轉慢火放入三文魚扒，每面煎 2 分鐘，上蓋，熄火，焗 1 1/2 分鐘，上碟，薑片不要 清汁拌勻，備用 另熱鍋落油，中火爆香蔥粒，放入清汁煮沸，轉慢火煮至略杰，放回三文魚扒每面煮 30 秒，上碟洒芫茜，即成

Bake Salmon With Roasted Garlic and Savory Mayo Ingredients 1 lb salmon fillet 1 cup mayonnaise 5 garlic cloves 2 teaspoons salt 1/2 teaspoon pepper Directions 1 Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up. 2 Season salmon filet with salt (to taste) and set aside. 3 Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary. 4 Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout. 5 Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook. 6 Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly. 7 Season further with salt to taste. 8 Serve with potatoes, or steamed rice.

材料： 蜆 1 磅 清酒 2/3 量杯 滾水 1 量杯 鹽 少許 (選擇性) 做法： 先以鹽水浸蜆吐沙後，用牙刷刷淨備用 熱鍋倒入滾水及清酒煮滾，放入蜆煮至開口，加鹽調味即成