Seafood and veggie pasta

A bit of seafood coated and fried, served alongside some veggies with home made pasta. 

Since I make pasta, I have usually stored some in the freezer for later use . It’s easier to store a batch for later use than make pasta for every dish.

   
Toss the seafood pieces with some cornmeal and slightly fry them in a small amount of oil.

Some bacon  and veggies, garlic and leeks with grape tomatoes prepped for the pan.
Sauté the leeks first, then the garlic… Add the tomatoes, of course after bacon is rendered. 

Finish with cheese……..

Add the boiled pasta….

Toss and serve.

Seafood and pasta

 

 

A few ingredients cooked and tossed……

Recent brews, fresh roasted.

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Providence , Red Fin Crudo

Tapas, small portions to pass around your table, along with a glass of wine, or cocktail. The menu, a short four page listing, additions from the web posted version, back of the house seating is close to the kitchen so your food won’t be left waiting.

The Red Fin website and Yelp reviews showcases much of the food, but of course tasting the dishes is believing.

A change from the traditional restaurant fare for me.

Sangria 
Beef Turnovers

Spanish Octopus

Chicken Wings

Paella du Huerto

Tastings I don’t usually, have seating close to the kitchen, with a few family members, a celebratory meal. Impressive.

Thanks everyone !

Shrimp and squid soup

A scaled down inspiration recipe from  http://goanwiki.com/2016/06/10/sopa-de-camarao-recieta-shrimp-soup-recipe/    With a bit of a changeup.

You figure that being a New Englander born and raised that clam chowder would be a staple on the  table. Quahogs are the large clams farmed from certain areas close to the beach or from the water with a bull rake. Shucking quahogs and preparing chowder and clam cakes were a part  of my childhood, enough to where it has satisfied me to taste both only about once or twice a year. Those in the area will reminisce about Rocky Point , so I won’t carry on. Not too fussy about the clam cakes, but a good bowl of watery chowder swimming with quahogs and potatoes is a good tasting.

This recipe seems to get away from the clams and focus on my favorite sea foods (or as the joke goes “I eat all the food I see” (see food)).

What I had on hand was some shrimp and calamari, grape tomatoes and bacon with rendered fat. The Mrs. had made a salad and made bacon for garnish leaving me rendered fat and  a piece for reserve.

Scaled down and with a couple of substitutions , it was done.

Chicken broth was substituted for the water from chicken that the wife cooks. Also the water that the shrimp and calamari defrosted in was utilized. Butter was augmented with the rendered bacon fat. The milk was replaced with a slight amount of heavy cream. I hesitated on adding hot pepper flakes but the cracked black pepper we use is spicy in itself. Some scallions were added for color. Bacon was crumbled for garnish.

The recipe process was largely unchanged so the photos tell the story.

 

MMMMMMMM…. Delicious, I skipped the bread , with an effort on weight maintenance, but your right , it would go good with oyster crackers. Another good meal to get fish in the diet.

 

 

Rice with Spinach and Seafood

Rice with spinach and seafood

Two items that make this an easy meal are a large bag of frozen chopped spinach and frozen seafood pieces (paella mix) from the warehouse club.
Using plain white rice and boiling stock, this doesn’t take long to cook.

Chicken/vegetable stock
1/2 an onion
2 cloves garlic
1 cup rice , plain white rice
About a cup of frozen spinach
Frozen seafood pieces
Salt and pepper to taste
Grated hard cheese.

Put about 2 cups or so of the frozen seafood mix in a measuring cup and defrost in the microwave. Set aside.

Bring about 2-3 cups of stock to a boil then simmer.
In a large cast iron skillet sauté some onion and garlic, diced of course, salt and pepper to taste.
Add the rice and stir till rice is coated with oil for several minutes.
Add some butter also.
Add a good amount of the stock and boil the rice over medium high heat.
As the stock is absorbed, add more keeping the rice covered with liquid and stir often.
Add the frozen spinach, stir to break up the frozen spinach, again add more hot stock as necessary.
In another frypan, yes, this involves 3 pans, in a bit of oil and butter, cook the fish paella mix , I often call this deck sweepings as it’s a mix of squid, octopus ,scallops, tiny shrimp and the compressed fish that has the orange color, simulated crab meat or what ever you call it, delicious to me. Cook and stir over high heat till the water from the fish dissipates and pieces fry slightly. Be careful, the fish will get rubbery if it cooks too long.

Just when the rice is just short of desired doneness, add the fish pieces and stir a bit till most of the liquid I’d absorbed.
Turn off the heat and let stand several minutes.
Plate it up And grate cheese over the top. Crushed red pepper flakes also if desired.
This went together easy and only one photo.

LOBSTER DINNER

or as pronounced in Rhode Island, Lobsta Dinna

What would be a summer without some seafood specifically Lobster with steamers, (steamahs)

check out your lobster and make sure it’s still moving

prepare a pot of water big enough to cover the lobster

Once the water returns to a boil, it will be about 10 minutes or so.

Steam up some clams, boil some corn on the cob and cook up several small potatoes in the microwave.

Melt some butter and reserve some of the juice from the clams to serve on the side.

It’s a quick meal to prepare.

Here it is !!!

serve with ice cold : beer, lemonade, or a fruity home made Raspberry cooler w/ vodka

You can just hear the waves crashing on the beach and sound of seagulls circling overhead !