Fresh-Caught Seneca Lake Trout with Peppercorns and Paprika

One of the greatest parts of our Finger Lakes trip was a fishing excursion we went on the night we arrived. E had suggested the idea of catching something and cooking it ourselves on a cedar plank. As adventurous as that sounded, I had my doubts. There were so many things to consider! How do we fillet the fish? What do we cook it on? Where do we cook it? Will it taste good? E reassured me that all would be OK. I put a little faith in him, and below is the result, conjured up with a disposable grill from Walmart, some spices and vegetables from a grocery store near the lake. This simple, fresh dish can be recreated in any wilderness that you find yourself in!

Ingredients:

Fresh-Caught Lake Trout (or anything else you can reel up)
1 Red Onion
1 package cremini mushrooms
3 lemons
Black Peppercorns
Paprika Spice Rub
Salt

Portable Grill
Plastic Bags
Cedar Plank
Tongs
Knife

1) Spend 4 hours fishing and then finally catch something just as the sun is going down. Or, be a lot more skilled than myself and catch something for dinner sooner ;) If you’re with a guide, have him debone and fillet the fish for you.

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Simple Asian Salmon, Roasted with Bread Crumbs

Part of the beauty of sharing recipes online is that they can continually evolve. I discovered this simple recipe on TasteSpotting, a recipe site that I’m loving lately because it lets you browse by photos. And the photos are gorgeous, real food porn (tragically my photos for this recipe did not turn out as well). It was posted on the Erickson Tribune site but adapted from a Barefoot Contessa recipe. Still with me? I then found the recipe and adapted the quantities for my own needs and fiddled with the ingredients even further. It was a spur-of-the-moment dinner so I did not have the necessary oyster, fish sauce, or Japanese bread crumbs required. Luckily, the dish didn’t suffer for it but turned out to be a quick, flavorful fish dish that is absolutely worth repeating. I served it with some roasted green beans with sesame seeds and the delicious Buitoni wild mushroom agnolotti that I received from FoodBuzz this month. Maybe you can improvise on my dish even further?

(Serves 2) Enjoy!

Ingredients:
4 tbsp low-sodium soy sauce
2 tsp rice wine vinegar
2 tsp lemon juice
1/4 tsp sesame oil
A dash of chili powder
1 bunch of scallions or chives
4 cloves minced fresh garlic
1/2 cup bread crumbs (the recipe called for panko Japanese bread crumbs but I used Italian)
2 thick salmon fillets
1 lemon

Preparation:

Preheat the oven to 500°F

Line a square baking pan with aluminum foil. Place salmon, skin-side down, in the pan. In a small pan combine the soy sauce through the minced garlic. Pour 1/3 of the mixture over the salmon. Sprinkle bread crumbs evenly over the salmon. Pour the remaining mixture over the bread crumbs.

When the oven is heated, roast the salmon for 15 minutes. Remove from the oven and wrap the aluminum foil over the salmon. Let it rest for 10-15 more minutes.

Slice the lemon into wedges, squeeze some lemon juice on top and serve salmon with a slice of lemon and any sides of your choice.

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Sesame-Pepper Crusted Tuna with Soba Noodles and Enoki Mushroom

Despite its complicated name, this recipe has minimal preparation, making it perfect for a special weeknight meal. E had a craving for pepper-crusted tuna so we headed to the Lobster Place in Chelsea Market and picked up some beautiful steaks of fresh Yellowfin and then played around with some ingredients. The result is below!

Serves 2

Ingredients:

2 Yellowfin Tuna steaks (or any sushi-grade), about 15 oz
1 package soba noodles
2 cups of enoki mushrooms, thinly sliced lengthwise
1 bunch of scallion, coarsely chopped
1 cup soy sauce
1/2 cup rice wine vinegar
2 teaspoons sugar
1/2 cup Sesame oil
4 tbsp black sesame seeds
2 tbsp black peppercorns
1 tsp coriander
1/2 tsp red pepper flakes
1 tbsp peanut oil

(these are loose measurements that can be altered based on your taste)

Preparation:

Place a large pot of water on the stove and bring to a boil. While the water is heating, continue on.
In a small plastic bag, combine the peppercorns and coriander. Using a mallot or regular hammer, beat the peppercorn and coriander to a coarse powder. Combine 3 tablespoons of the sesame seeds in the plastic bag and shake to combine evenly.

Delicately season the tuna with salt and pepper. Lay the tuna onto a flat dish and drizzle a small amount of sesame oil onto the fish, trying to coat evenly. Smooth the peppercorn mixture onto the outside of rim of the fish and the top, creating a black crust.

When the water is at a rolling boil, cook the soba noodles for 8 minutes. Drain the noodles in a colander and pour into a large bowl. Toss the noodles with 1/2 cup soy sauce, 1/4 cup sesame oil, 1 tablespon of sesame seeds, rice wine vinegar and red pepper flakes. Set aside while you continue with the fish.

Coat a large skillet with peanut oil and heat on high. When the oil is very hot, sear each piece of tuna for 30 seconds on each side so it is completely raw in the middle and cooked on the outer edges. Remove the tuna from the pan.

Add mushrooms, scallions, remaining sesame oil, soy sauce, and sugar to the pan and cook for about five minutes or until the mushrooms have absorbed the liquid and are cooked through. Toss with the soba noodles and serve alongside the tuna. Enjoy!

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Arctic Char with Eggplant, Pesto and Dijon Aioli

This recipe is so good that even the most steadfast “pescaphobe” will find a sudden love for fish, as tested on E a few weeks ago. This is adapted from a recipe from my most tattered cookbook, Coast, which features recipes from Australian chefs. You can also make it as a mixed fish with sea bass, halibut, and prawns (as instructed) but I adapted it to make it kosher-friendly and to implement the beautiful artic char that Whole Foods was carrying. It requires some time because there are a few different components, but it’s well worth it.

Serves 2
Ingredients:
1 red bell pepper
1 eggplant (sliced into thin rounds)
1 zucchini (sliced into thin rounds)
1 red onion (sliced into thin rounds)
2 tbsp sugar
1/4 cup tarragon vinegar
1/4 cup balsamic vinegar
Olive oil for brushing and sauteeing
2 4 oz fillets of arctic char
6 oz baby spinach leaves
2 teaspoons butter
salt and pepper

Aioli
2 egg yolks
1 tablespoon tarragon vinegar
juice of 1 lemon
1 clove garlic, chopped
1 teaspoon Dijon mustard
1 cup vegetable oil
salt and pepper

Pesto
30 g (1 oz) pine nuts
1 1/2 cups basil leaves
1 clove garlic, peeled and chopped
60 g (2 oz) grated parmesan
1 cup extra virgin olive oil

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Red Snapper Tacos with Papaya Salsa

Serves 4
Difficulty Level: Easy
Time to Prepare: Less than an hour

3 Red Snapper Fillets (deboned)
3 tbsp lime juice
2 tbsp olive oil
1tbsp finely chopped mint
¼ cup finely chopped cilantro
6 bunches of scallion
1/4 tsp cayenne pepper
1/4 tsp paprika
salt and pepper to taste
12 taco shells (Old El Paso or the like)
1 semi ripe papaya, diced into small cubes
2 avocados, cut into small cubes
Red onion, ½ cup finely chopped

Combine papaya, avocado, red onion, cilantro, mint and 1 tbsp lime juice. Toss and add paprika, cayenne pepper, and salt to taste.

Slice the red snapper fillets into small cubes then set aside in a bowl. Add lime juice, 1 tbsp olive oil, salt and pepper and toss.

Heat 1 tbsp olive oil over medium heat. Thinly slice scallions and add to heat. When scallions have become soft and changed to darker green, add in the red snapper. Cook until the snapper is opaque but not overdone, about 5-10 minutes.

Serve snapper and scallions in a bowl alongside papaya salsa with the taco shells or fill the shells yourself and fan on a plate. Enjoy!

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Peppered Tuna Skewers with Wasabi Mayonnaise

These make a nice hors d’oeuvres or BBQ accompaniment. They are pretty quick to prepare and very low stress. Adapted from Bon Appetit.

Makes 28 skewers

2 tablespoons wasabi powder
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4 inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger (optional)
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in a small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (can be made in advance)

Combine tuna and soy sauce in a medium bowl; toss to coat. Marinade tuna 30 minutes at room temperature, stirring occasionally.

Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in a large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Can also be left completely raw if you prefer. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on a platter and serve.

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Pistachio Crusted Tilapia with Chard, Prosciutto, Gorgonzola and Pine Nuts

This tilapia dish was absolutely outstanding and rather quick to prepare. I took it directly from Robin Miller’s show at the Food Network, so I have to give her credit. Delicious!

1 cup shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
4 tilapia fillets
Salt and freshly ground black pepper
3 tablespoons honey mustard
1 1/2 tablespoons olive oil, divided
4 ounces prosciutto, diced
4 tablespoons pine nuts
6 cups fresh chard leaves
1/4 cup crumbled Gorgonzola or blue cheese

In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.

Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

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3 Quick and Impressive Dinner Party Dishes

So I figured it’s about time I added some recipes to this site. A few nights ago I had a little dinner party/reunion at my apartment and made three dishes which came out really well but were rather easy to prepare. I did my ol’ faithful: Baked Brie, plus two new dishes: Baby Lamb Chops with Artichokes and Egg-Lemon Sauce and Tuna and Avocado Tartare.

StrumErika’s Baked Brie

I have been making this same baked brie dish since I was a freshman in High School and it has always been a hit. At this point, it is synonymous with me. Whenever I am hosting or going to a party I am always asked are you making baked brie? Well folks, I’m letting the cat out of the bag and now you can make it yourself at home

Ingredients:

1 wedge of brie (triple creme)
1 puffed pastry sheet (Pepperidge farm is the brand I always use, find these in the freezer section of the grocery store)
1 egg
Waxed paper
Tbsp butter
Tbsp honey
1 clove garlic, finely minced
Dash of flour
Dash of milk

Preheat the oven to 350°F. Lay out your waxed paper on a flat surface and sprinkle with enough flour so the pastry does not stick to the pan. Open your puffed pastry and lay flat on the waxed paper. Using a roller- I tend to use wine bottles because I don’t bake and thus have no reason for rolling pins- roll the pastry so it spreads thin and has extra space to enclose the brie. Place the brie in the center of the pastry and fold the pastry over the brie so the entire wedge is enclosed in pastry. Moisten your fingers and seal all edges of the brie smoothly. Remove any excess pastry. The extra pastry can be used for decoration on top of the brie. I’ve shaped the pastry into footballs (super bowl parties), hearts (Vday), whatever. Be creative and as corny as you’d like.

Whisk your 1 egg with a dash of milk in a small bowl to make an egg-wash for the brie. Using a pastry brush, paint the egg wash on all sides of the brie.

Grease a small cookie sheet. Place the brie on the sheet and in the oven for around 18-24 minutes.

Just before the brie is ready, heat a small pan over a medium flame. Add your butter, honey, and garlic. Stir the sauce until the garlic becomes fragrant and sauteed.

When the brie becomes lightly browned, remove from the oven and place onto a serving platter. Pour the sauce over the brie and serve with Carr’s crackers or French bread. Enjoy!

Tuna and Avocado Tartare on Sesame Wonton Crisps (adapted from Epicurious.com)

Tartare
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste*
3/4 teaspoon Asian sesame oil
8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch 12 wonton wrappers, each cut diagonally in half to form 2 triangles
Olive oil (for brushing)
Sesame seeds
1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup 1/3-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.

For crisps:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Can be made 8 hours ahead. Let stand at room temperature.

For tartare:
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Surround with crisps.

You can also serve the tartare with any other kind of flatbread or chips if you don’t have time to make the crisps. Personally, I couldn’t find wonton wrappers because I shopped in a small grocery store so I used sesame flatbread and it worked nicely.

Baby Lamb Chops with Artichokes and Egg-Lemon Sauce (recipe adapted from Michael Chiarello)

This recipe comes together really quickly. You can make the roasted artichokes in advance if you don’t have a lot of time on the day of your party. Be sure the butcher trims the bone on the chops for you.

Roasted Artichokes:
1/3 cup lemon juice
6 medium artichokes
2/3 cup extra-virgin olive oil
3 cloves garlic, quartered lengthwise
1 teaspoon minced fresh thyme
1 bay leaf
1 teaspoon sea salt
Freshly ground black pepper

Directions
Preheat the oven to 325ºF.

Make the artichokes: Select a non-reactive bowl large enough to hold all the artichokes once they are trimmed and pour the 1/3 cup lemon juice into it. Working with 1 artichoke at a time, bend the tough outer leaves backward until they break at the point where the tough leaf becomes part of the tender base; stop when you reach the more tender interior leaves that are at least half yellow-green. With a serrated knife, cut across the leaves at the point where the color changes from yellow-green to dark green. Trim the stem of its outer layer, then trim the base, removing any dark green bits. Quarter the artichokes lengthwise and scoop out the hairy choke. As the artichokes are trimmed, drop them into the bowl holding the lemon juice and turn to coat. Toss occasionally to keep them coated with lemon.
When all the artichokes are trimmed, transfer them and the lemon juice to a large skillet along with the olive oil, garlic, thyme, bay leaf, salt, and pepper to taste. Bring to a boil over moderate heat, tossing to coat the artichokes with the seasonings, then transfer to the oven and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Let cool, then cut each quarter into halves or thirds lengthwise.

Ingredients:
2 eggs
1 1/2 tablespoons fresh lemon juice
12 baby lamb rib chops
Sea salt
Freshly ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons finely minced fresh Italian (flat-leaf) parsley
1 large clove garlic, minced
1/2 recipe roasted artichokes,quarters halved lengthwise

Directions:
In a small bowl, whisk together the eggs and lemon juice.Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess.Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel.

Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and saute½ briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.

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