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Category Archives: Seafood

Marinades and Rubs

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 Marinades; Seasoned mixtures of an acid (vinegar, Citrus, Fruit Juice) and a Base (Oil, Yogurt) that impart flavor through soaking. Meat, Poultry, Fish, and Vegetables marinate for at least 30 minutes, but usually not more than 10 hours (unless the recipe says otherwise)


Basic Marinade


½ cup White Wine Vinegar

¼ cup White Wine

2 cloves Garlic, minced

2 tsp dried Oregano

1 T fresh chopped Parsley

1 tsp Onion Powder

½ tsp Red Pepper Flakes

½ tsp Salt

½ cup Olive Oil


Red Wine Marinade

Great on Lamb, Beef and Mushrooms


2 cups Red Wine

1 cup Water

¼ cup Brown Sugar, packed

½ cup Olive Oil

2 T Salt

1 T Rosemary, chopped

6 cloves Garlic, minced


French Marinade

Great on Chicken and Pork. Made Popular by Julia Child


1 7.5oz bottle Dijon Mustard

2 cups White Wine

½ cup melted Butter

1 tsp Salt

½ tsp Black Pepper

4 Scallions, minced

1 T Parsley, Chopped





Greek Marinade

Great on Chicken, Pork, Vegetable and Seafood


½ cup Greek Oilive Oil (there is a difference)

¼ cup fresh Lemon Juice

Zest of 1 lemon

2 tsp dried Oregano

1 tsp dried Thyme

4 cloves Garlic, minced

½ tsp salt

2 T fresh Parsley, chopped


Asian Marinade

Great for Chicken, Flank Steak, Bavette Steak, Fish and Shrimp


¼ cup Canola Oil

¼ cup Toasted Sesame Oil

1/8 cup unseasoned Rice Wine Vinegar

1 T Sriracha Sauce

2 T Low Sodium Soy Sauce


5 cloves Garlic, minced

1 small knob fresh Ginger, grated


Cumin- Yogurt Marinade

Great for Chicken, Lamb, Pork, Game Birds


1 cup Whole Milk Yogurt, drained (if you use FAGE you don’t have to drain)

½ cup Olive Oil

3 cloves Garlic, minced

1 tsp toasted Cumin seeds

1 tsp Salt

Salt and Pepper to taste

Red Pepper to taste

1 tsp Ground Tumeric







Chinese Marinade

Great on Prawns and Seafood


¼ cup low-sodium soy sauce

¼ cup dry sherry

2 tablespoons honey

2 tablespoons low-sugar hoisin sauce

2 teaspoons dark brown sugar

2 teaspoons Thai chili garlic sauce (sriracha)

2 teaspoons Chinese five spice powder

½ teaspoon freshly ground pepper

3 cloves garlic, crushed

small knob (1 inch) fresh ginger, roughly chopped

3 scallions, sliced on the diagonal


Java Joe Marinade

Great for Steaks


1 cup brewed espresso or very strong black coffee
1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, grated
½ cup extra-virgin olive oil
2 teaspoons coarsely ground pepper
1 teaspoon cinnamon chips or a cinnamon stick broken into pieces

In a medium nonreactive bowl, whisk together the coffee, wine, mustard, sugar, Worcestershire sauce, garlic, oil, pepper, and cinnamon until well blended.










Rubs: Mostly Dry mixtures of salts, peppers, dried herbs, and spices for flavoring food before cooking. A dry rub can be thought as of a dry marinade that add flavor and promotes a crispy crust on food. Wet Rubs have a tthick, wet consistency and are applied much like a traditional marinade



Good for pork, ribs, beef, and Chicken


¼ cup Brown Sugar, packed

2 T smoked Paprika

1 T Sweet Paprika

1 T Ground Pepper
1 T White Pepper

1 T Salt

2 tsp Garlic Powder

2 tsp onion powder

1 tsp celery salt

½ tsp Cayenne Pepper



Magic Dust

Good for Ribs, Pulled Pork, Beef, Poultry, vegetables, popcorn


½ cup Sweet Hungarian Paprika

¼ cup Salt

¼ cup Sugar

1 T Colemans Mustard

¼ cup Chili Powder

1 T pepper

¼ Garlic Powder

1 T Cayenne Pepper











Sweet Chile Rub

Good for Beef, Lamb, Pork


4 tsp Mustard Powder

4 tsp Garlic Powder

4 tsp Onion Powder

4 tsp Sweet Hungarian Paprika

1 T Cayenne Pepper

6 T Chili Powder

1 ½ cups Brown Sugar

½ cup Salt

½ cup Granulated Sugar


Deserted Island Rub

Good for Poultry, Pork, ribs, Steaks, Burgers, Potatoes


3 T Smoked Paprika

3 T Salt

3 T Sugar in the Raw

2 T Dark Brown Sugar

1 T Ground Cumin

1 T Chili Powder

1 T Pepper

1T Onion Powder

1 T Garlic Powder

1 T Worcestershire Sauce

1 T Celery Salt

2 tsp Cayenne Powder

2 tsp Dried Oregano


Coffee Rub

Great on Steak


1 T Unsweetened Cocoa

3 T Ground Espresso Coffee

2 T Black Pepper

2 tsp White Sugar

2 tsp Salt





Steakhouse Rub

Great on Steaks, Chops, Burgers and Grilled Potatoes


1 T Coleman’s Mustard

2 tsp Garlic Powder

2 tsp coarse ground Pepper

1 tsp Sweet Smoked Paprika

½ tsp Thyme

½ tsp Cayenne Pepper


Joe the Butcher’s Rub

Great on Steaks, Pork Chops, Pork Cutlets, Veal Chops, Chicken


2 tsp Whole Tellicherry Peppercorns, toasted and ground

1 T Garlic Powder

1 T Onion Powder

1 T Salt

1 T dried Parsley

1 tsp Red Pepper Flakes

1 tsp dried Sage


Garlic and Rosemary Rub

Great on Prime Rib and other Larger Roasts


1 T Garlic Powder

2 T dried Rosemary

2 T Salt

2 T Sweet Hungarian Paprika

2 T Sweet Smoked Paprika

1 T Whole Tellicherry Peppercorns, toasted and Ground


Cajun Rub

Great on Crawfish, Shrimp, Oysters and Vegetables


2 T Sweet Hungarian Paprika

1 T Salt

2 tsp Garlic Powder

2 tsp dried Parsley

1 tsp Black Pepper

1 tsp Onion Powder

1 tsp Oregano

1 tsp Thyme

½ tsp Cayenne Pepper


Beer Boiled Shrimp

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Beer Boiled Shrimp

Shrimp are one of the only things you will cook that will tell you when they are cooked. Shrimp turn into a “C” when cooked and into a “O” when overcooked.

Head on Shrimp will provide this recipe with a lot more flavor but they do gross some people out so be careful. If you haven’t had them try them at least once before judging

2 lbs large raw Shrimp (head on or off)

½ stick butter

2 cans beer

4 cup water

¼- ½ cup Old Bay Seasoning

1 lb new potatoes, scrubbed

1 lb Smoked Sausage, hot or mild

4 ears of Corn, cleaned and cut into thirds (if you can’t get fresh use frozen)

Combine beer, water, butter, and old bay in a large stock pot. Bring to a boil

Add potatoes and cook for 10 minutes

Add sausage and cook for 5 minutes

Add Corn and cook for another 5 minutes

Add the shrimp and turn the heat off. Cover the pot and let sit for 5-8 minutes, until the shrimp are cooked

Remove the potatoes, sausage, corn and shrimp from the liquid and serve hot

Battered Fish Bites with Jalapeno Tartar Sauce

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Battered Fish Bites with Jalapeno Tartar Sauce

Use a White Flaky Fish for these. Walleye, Bass, Cod, Haddock, Flounder…all make good choices

1 cup Mayonnaise

2 T Shallots, finely chopped

1 Jalapeno pepper, finely chopped

2 tsp. Hot Sauce

1 tsp Lemon Juice

¼ tsp salt

¼ tsp ground Red Pepper

Stir everything together in a bowl and allow to rest for 1 hour in the refrigerator

1 ¼ lb Fish Fillets cut into 1 inch pieces

1 8oz pkg Hush Puppy Mix

¾ cup milk

1 cup Flour

2 cups vegetable oil

Pour oil into a large skillet to the depth of ½ inch and heat to 350°f

In a bowl mix Hush Puppy mix and Milk together

In another bowl or on a plate put the flour and season lightly with salt and pepper

Dredge fish bites in flour, then in batter mix

Fry in hot oil until golden, about 3-4 minutes each side

Serve with the Jalapeno Tartar sauce

Seared Scallops with a Sweet and Spicy Dipping Sauce

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Seared Scallops with a Sweet and Spicy Dipping Sauce


4 Garlic cloves, thinly sliced

2 T Soy Sauce

2 T Rice wine Vinegar

1 T Fish Sauce

1 T Sugar

½ tsp Crushed Red Pepper Flakes

1 T Fresh Lemon Juice

10 Fresh Cilantro Leaves

10 Large Sea Scallops

Olive Oil

Salt And Pepper

For Sauce:

In a saucepan combine all ingredients, but the Cilantro Leaves. Bring mixture barely to a simmer over medium heat, but do not boil. Remove pan from heat and add lemon juice. Set sauce aside until ready to serve. Add Cilantro Leaves just before serving.

For Scallops:

Heat a small amount of olive oil in a pan and sauté scallops 2-3 minutes per side, seasoning to taste with salt and pepper.

Serve Scallops warm with dipping sauce.

Appetizer U

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Seafood University

Holiday Appetizer University

Appetizer, Hors d’ oeuvre, starter, first course, nibble, nosh, cocktail snack, snack, starter, sneak preview all these words describe what to most of us is a start of a Party and now that we are in the party season of the year why not expand your repertoire of seafood cooking. After all there is to seafood appetizers than cooked shrimp.


Made from sturgeon roe, or other fish roe, lightly cured with salt and borax, caviar is the most expensive luxury food in the world. It has a unique texture, and the tiny fish eggs burst on the roof of your mouth to release a salty liquid with an elusive, incomparable flavor. The rarest and most expensive is Beluga. But there is also a farm raised sturgeon roe from California, which can bought plain or in a dozen different flavors and salmon and lumpfish roes. Serve Caviar traditionally on crushed ice with Blinis and sour cream, chopped hard cooked eggs and onions.

Caviar Dip

8oz cream cheese

½ cup sour cream

2T Lemon Juice

2T Chopped fresh Dill

1 Green onion, chopped

1T Half and Half

Caviar to taste and budget

Mix all ingredients except caviar with a mixer until smooth and fold in caviar. Serve well chilled with water crackers or toast points

Squid or Calamari

The cardinal rule with squid is to cook it either very briefly or for a long time; anything in between and it becomes tough and rubbery. The bodies can be stuffed and baked in tomato sauce, or braised with tomatoes and onions. Squid rings can be coated and deep fried, or boiled briefly and used for salad. Squid is often used in Asian recipes and lends itself to flavorings such as ginger, chili and lime

Fried Squid with paprika and garlic

1¼lbs squid, cleaned

6T Olive Oil

1 fresh chili, seeded and finely chopped

2tsp Spanish Smoked Paprika

2T Flour

2 Garlic cloves, finely chopped

1T Sherry Vinegar

1tsp lemon rind

2T Parsley, chopped

Cut squid bodies into rings and tentacles into bite sized pieces, place in bowl and toss with 2T Olive Oil, Half the chili and the paprika season with salt and pepper. Cover and refrigerate for 2 hours.

Toss Squid in flour and divide into two batches. Heat remaining oil in deep fry pan, add first batch of squid and stir fry for 1-2 minutes, add half the garlic, then turn out into a bowl Repeat with second batch, adding more oil if needed.

Sprinkle with sherry vinegar, lemon rind, remaining chili and parsley.

Serve hot or cold

Rosemary’s Christmas Calamari

1 pound Calamari, cleaned

10 to 12 pepperoncini

¼ cup Olive Oil

2 T Fresh Parsley, minced

4 T Fresh Lemon Juice

Salt and pepper

Egg Mixture

2 eggs, well beaten

1 T Parmesan cheese

1 tsp dried parsley

Salt and Pepper

Crumb Mix

1 cup Italian Bread Crumbs

¼ cup Parmesan cheese

1 T dried Parsley

Salt & Pepper

In large bowl, stir 2 T salt into 1 quart cold water. Add Calamari and soak for 20 minutes. Drain and rinse under running cold water.

While Calamari is soaking bring 1 quart water to a boil turn off heat and add Calamari. Blanch for 30 seconds. Drain and dry well. Cut Calamari into rings

Remove stems and seeds from pepperoncini and cut into thin strips.

In a bowl combine the egg mixture and in a pie plate combine bread crumb mixture. Dip each piece of Calamari into egg and then into bread crumbs, shaking off the excess. Arrange on sheet tray lined with wax paper until all the Calamari is breaded.

Heat oil in a 12 inch skillet over medium high heat. Add Calamari and sauté until golden brown. Sprinkle with fresh parsley, pepperoncini, and lemon juice.

Remove from heat. Taste and add salt and pepper to taste.

Grilled Sardines

8 Fresh Sardines

Kosher Salt

2 Lemons, halved

Olive Oil

Gut Sardines, if needed, but leave on heads and tails. With small knife score each side of the sardines three times.

Place sardines on a broiler rack and drizzle with olive oil and season with salt. Cook in a preheated broiler for 4 minutes on each side.

Squeeze with lemon immediately after removing and serve warm

Sautéed Scallops

1 lb Scallops

2 T Butter

2 T Dry white wine

1 T Fresh Parsley, Chopped

Salt and pepper

Preheat sauté pan over medium high heat and add the butter. When butter has melted add the scallops and sauté 3-4 minutes per side. Add the wine and the parsley allow the wine to reduce, season with salt and pepper and serve warm.

Mussels Steamed in White Wine

4 lbs fresh Mussels

1 ¼ cups white wine

4 Large Shallots, Finely Chopped

2 T Fresh Parsley, Finely Chopped


Pick through mussels and discard any that are damaged or will not close when tapped. Rinse under cold water and clean off any “Beards” that may remain.

In a large sauté pan with a lid combine wine, shallots, parsley and plenty of pepper. Bring to a boil and cook for two minutes.

Add the mussels and cover tightly with a lid, cook for 5 minutes shaking the pan occasionally. Discard any mussels that have not opened.

Remove the mussels to another pan or casserole and strain liquid over to the top of the mussels.

Serve immediately

Oysters Rockefeller

3 cups coarse salt

24 fresh Oysters, opened

½ cup Butter

2 Shallots, finely chopped

4 T Parsley, chopped

1 ¼ lbs Fresh chopped Spinach

6 T Fresh Bread Crumbs

Tabasco Sauce

2 tsp Pernod

Salt and Pepper

Lemon Wedges

Preheat oven to 425°f. Make a bed of salt on two large baking sheets. Set oysters in salt bed and set aside.

Melt butter in a sauté pan add shallots and cook until softened, stir in the spinach and let it wilt.

Add the rest of the ingredients and allow to cook 2-3 minutes.

Divide stuffing on each of the oysters and bake for 5 minutes or until bubbling. Serve with lemon wedges.

You may top each oyster with parmesan cheese before baking

Crab Meat is the single easiest seafood that you can use to dress up any dish during the holidays. All Crab Meat is pasteurized and therefore only needs to be warmed to create a hot appetizer. Fold in some the next time you make spinach dip or try this:

Crab Cakes

1 lb Lump Crab Meat

1 ½ cups Soft Bread Crumbs

3 T Green Onions, finely chopped

2 T Lemon Juice

2 T Mayonnaise

½ tsp Paprika

1 Egg White, slightly beaten

¼ tsp Salt

Combine all ingredients carefully, so as not to break up the lump crab meat. Shape into 8 -16 Patties.

Heat a mixture of Olive Oil and Butter together in a sauté pan over medium high heat; cook 2-3 minutes per side until golden brown. Cook crab cakes in two or three batches.

Serve with lemon wedge and tartar sauce.


Okay, Okay I know said there was more than just shrimp but this is Wisconsin so I have to give a few shrimp recipes.

Remember when cooking shrimp it will tell you when it is done. If it’s a “C” it’s cooked. If it’s an “O” it’s overcooked.

Macho Nachos

1 lb raw medium shrimp

2 ten to twelve inch Tortillas


8 six inch Tortillas

2 cups refried beans

½ cup sliced black olives

¼ cup Green Onions, Thinly Sliced

4 fresh or pickled Jalapeno peppers

6oz Mexican shredded cheese

1 cup sour cream

1 cup guacamole

Bring a large pot of salted water to a boil and add shrimp. Cook for 3-4 minutes. Drain shrimp and place in ice water to cool. Peel shrimp and halve lengthwise.

Preheat oven to 450°f. Cut each tortilla into wedges and spray both sides with a cooking spray. Arrange on baking sheets and bake for 3 minutes turning once or until crisp.

Spread beans on tortilla chips leaving a ¼ inch border. Top with shrimp, olives, onions, peppers and cheese.

Bake again until cheese melts 3-5 minutes and serve with sour cream and guacamole.

Southwestern Cocktail Sauce

1 (8oz) can tomato sauce

¼ cup Cilantro, chopped

1 T Onion, Finely Chopped

1 ½ T Lime Juice

1 T Prepared Horseradish

1 Jalapeno pepper, finely chopped

½ tsp garlic powder

½ tsp onion powder

½ tsp Salt

¼ tsp Hot Sauce

Combine all ingredients in a bowl; stir well. Cover and refrigerate for 3 hours. Serve with cooked Shrimp or other shellfish.

Smoked Salmon Pizza

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Grilled Smoked Salmon Pizza

(Ala Mad Dog & Merrill)

1 Boboli pizza crust

8 oz cream cheese

1 8oz pkg Smoked Salmon


Red Onion

Assemble pizza in order listed above and grill over high heat for 5 minutes or until browned (not blackened like Merrill’s)

Lemony Baked Fish Sticks

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Homemade Lemony Baked Fish Sticks


1 T Canola Oil

2 lbs. Cod or Haddock Fillets

½ tsp Salt

2 Egg Whites

½ cup Milk

Vegetable Cooking Spray


Lemon Breading Mix

8 Slices Bakery Bread

½ cup Parmesan Cheese

2 tsp Grated Lemon Rind

½ tsp Pepper


Place bread slices in a food processor and pulse to form fine crumbs. Combine with rest of ingredients and set aside.


Coat a cookie sheet with cooking spray and spread canola oil on bottom of pan. Set aside


Sprinkle salt on both sides of fillets and cut into 1×2 inch strips.


Beta egg whites and milk together until well combined, dip fish in egg white mixture and then breading mix, place on cooking sheet being careful not to let them touch each other. Bake at 400°f for 15 to 20 minutes.