Scallop Tacos with Avocado Salsa Verde and Cumin Scented Slaw

Scallop Tacos with Salsa Verde

Scallop Tacos with Salsa Verde

This dish combines two of my favorite things: seafood and tacos. I’m not sure when I became such a huge fan of seafood. Maybe the lack of availability in Minnesota, where I grew up, made me appreciate it more once I moved to the East Coast. I now cook with seafood any chance I get, especially if the seafood is caught locally or by someone I know. And this is exactly how I came up with these scallop tacos with avocado salsa verde and cumin scented slaw recipe.

The north fork of Long Island is full of wonderful fish and seafood from the surrounding Peconic bay and Long Island Sound. I often look forward to long days of clamming in the summertime or slurping fresh oysters in late fall. This year there was an abundance of bay scallops in wintertime. I was lucky enough to have the opportunity to cook with these at my father’s place out on the North Fork. These fresh little bites of the sea are so tender and sweet. They are perfect in salads, soups, stews, or just by themselves but paired with creamy avocado and tangy tomatillos, they really come alive.

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Shrimp Parmesan with Fresh Tomatoes and Basil

Shrimp Parmesan

Shrimp Parmesan

Pasta has become a classic American staple. It’s origin maybe Italian but in the past 50 years, it’s become one of the go-to easy dinners that many families enjoy at least once a week. My grandmother didn’t have many pasta recipes. The few that she had remained part of her unpublished recipe set that she developed later in her career. The trendiest dishes of the 1960’s, when her cookbooks were written, were of mostly of French origin. The pasta explosion came later. Even so, it’s become so common that there are many pasta dishes that can now be considered classics. These include dishes like spaghetti and meatballs, mac and cheese, lasagna, and some cases chicken parmesan (or parmigiana). In most Italian red-sauce restaurants, the chicken is really the focus of this dish and pasta is really a side, if included at all. I’ve always preferred a more equal balance of protein and pasta. And although I enjoy a good chicken parm, I am also a seafood lover and found this deconstructed shrimp parmesan to be the perfect lighter alternative to the original red-sauce classic.

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Crab Stuffed Mushrooms

Stuffed Mushrooms

Stuffed Mushrooms

I often associate stuffed mushrooms with summer. It may seem illogical but there’s something about the portability of this perfect party appetizer that reminds me of long summer days filled with picnics and barbeques. These mushrooms are baked in the oven but that shouldn’t stop you from trying them on the grill. Tender caps are the perfect vessel for the sweet lump crab mixture reminiscent of salt water bays and blue crab season. Summer will be here soon, I can feel it.

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Buffalo Fried Calamari with Ranch Dip

Fried Buffalo Calamari with Ranch Dip | ImPECKableeats.com

Fried Buffalo Calamari with Homemade Ranch Dip

Beer and fried food – it may be an American cliché but as the superbowl approaches, it’s hard to resist this game-time tradition. Fried calamari has become a favorite restaurant appetizer. It’s often sandwiched between wings and mozzarella sticks on restaurant and pub menus. This buffalo fried calamari with ranch dip recipe combines the best of classic buffalo wings and traditional fried calamari to make one spicy indulgent party appetizer.

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Grilled Swordfish Skewers

Grilled Swordfish Skewers

Grilled Swordfish Skewers

After what seemed like a never-ending cold snowy winter in the Northeast, grilling season is finally here. Lucky for us, “The Art of Good Cooking” by my grandmother, Paula Peck, has many barbecue recipes I have yet to share. Similar to this Grilled Swordfish recipe, most are in the form of skewers – one of my favorite ways to grill. There is nothing revolutionary about this grilled skewer recipe but it’s simple and delicious. The marinade, which consists of garlic, olive oil, soy sauce, lemon, salt, and pepper, is just light enough to bring out the fresh clean taste of not only swordfish, but any seafood (check out the shrimp shown in this photo). With its meaty firm texture, swordfish is one of the few fish that can actually hold up to being cut into chunks, skewered, and grilled. Like all fish, it’s important not to overcook it – no one enjoys chunks of rubber.

Grilling can be challenge here in NYC. For the authentic grilling experience, the only options are the park or the roof deck or backyard of a wealthy friend. I usually end up doing most of my grilling out of town on vacation. However, the limited grilling options in NYC never stopped my grandmother. Although all of her grilling recipes can be converted to the oven or broiler, she grilled right in her Harlem kitchen. She would set up the grill plate on the stove and fan the smoke out the window, as best she could. The neighbors definitely didn’t appreciate this and I doubt she could get away it now. An actual grill (particularly charcoal) will produce a more flavorful result. But by marinating the fish for 2-3 hours and following the proper cooking times, juicy garlicky swordfish will become a favorite whether broiled, baked, or grilled. Don’t forget the grilled vegetables and fruit– my favorites are bell peppers, grape tomatoes, eggplant, and pineapple!

Ingredients:

2 lbs swordfish steak
3 cloves garlic, finely minced
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon soy sauce
salt and pepper

Lemon Parsley Sauce (for serving)
6 tablespoons lemon juice
6 tablespoons olive oil
1/2 cup chopped parsley

Dry fish well on paper towels. Cut into 1 1/2 inch chunks.
Combine garlic, olive oil, lemon juice, and soy sauce. Place swordfish in a bowl and pour mixture over the chunks. Marinate in the refrigerator for at least 3 hours, turning occasionally.

Thread chunks on skewers. Broil, preferably over charcoal, turning occasionally, until swordfish is lightly brown all over. Season with salt in pepper.

Mix together sauce ingredients and spoon over skewered swordfish.

Serves 4-5.

Adapted from “The Art of Good Cooking,” by Paula Peck.

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