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Lobster with Cilantro Lime Butter

There’s nothing like ringing in the New Year with a decadent meal… at least in my family. In a previous blog I shared our family’s tradition of dining on a luxurious meal that includes a combination of a choice cut of beef and a seafood selection. When you think of extravagant feasts involving seafood most people think of lobster. It makes sense. If you’ve been to the grocery store in the last week you probably noticed the large lobster displays. Unfortunately, the displays at my local grocer didn’t advertise a sale on the popular crustacean, but if you are going … Continue reading →

More Meatless Meals for Lent

Another “Fish Friday” is upon us, and if you are tired of sipping calm chowder, heating up frozen fish sticks, or eating breakfast for dinner in an effort to make meatless meals more palatable, then you might find the following recipes helpful. The Baked Tilapia and Seafood Stuffed Haddock are not only easy to make, but they may just make Friday night dinners during Lent something to look forward to, rather than dread. SIMPLE BAKED TILAPIA Ingredients: 2 Tilapia fillets (you could also substitute with red snapper, haddock, halibut, or orange roughy) 1 fresh lime 2 tablespoons olive oil 1/4 … Continue reading →

Rockin’ New Year’s Party Dishes

Ring in 2010 with a meal to remember. Whether it’s prime rib, a huge lobster dripping with butter or a succulent turkey, menu choices for New Year’s celebrations should be opulent and delicious. Fortunately, fancy doesn’t have to mean hard. The following recipes prove that. The Tenderloin with Bordelaise Sauce and Holiday Pork Roast don’t require professional chef skills to make. Still, the end results make stunning additions to your first dinner of the New Year. BEEF TENDERLOIN WITH BORDELAISE SAUCE Ingredients: 12-inch center cut beef tenderloin Kosher salt Fresh ground pepper 3 cloves garlic, minced, divided 4 tablespoons butter … Continue reading →

New Year’s Party Dips

Let the partying begin! Our New Year’s celebration got off to an early start last night when my alma mater, the Wisconsin Badgers, beat Miami in the 2009 Champs Sports Bowl. Not even the bite-sized cheesecake could top that sweet victory. Of course, the party included much more than a few desserts. The main attraction was the snack and appetizer table, which featured dozens of unique dips, chips, cracker and assorted crudite. The buffet was delicious and appropriate for a large gathering. If you are looking for outstanding dips to serve at your college football bowl party or a New … Continue reading →

Easy New Year’s Eve Appetizers

Last December I went to a New Year’s Eve party at a friend’s house, but instead of serving traditional prime rib, she went all out making dozens (yes, dozens) of unique appetizers. She had a few hearty ones that were rich and delicious, but she also made sure to put out a few lighter options too. I loved them all, and the best part was that I didn’t feel guilty trying a little of everything. Creating a New Year’s Eve buffet with an array of appetizers gives your guests the chance to sample a variety of dishes, like these: SHRIMP … Continue reading →

New Year’s Eve Surf and Turf

Forget about turkey, ham or prime rib. When it comes to splurging on New Year’s Eve, “Surf and Turf” selections should be at the top of the list. The seafood and meat combo doesn’t have to be extremely expensive or extravagant, as long as it packs a punch in the flavor department. The follow simple recipes will help you ring in the New Year in style: SEAFOOD SHELLS Ingredients: 1 package Pepperidge Farm Puff Pastry Shells 6 tablespoons butter, divided 1/2 pound medium shrimp, shelled and deveined 1/2 pound scallops 1/2 cup crab meat 1/4 cup diced red pepper 1/4 … Continue reading →

Recipes for a New Year’s Eve Feast

Whether you are ushering in 2009 with a romantic dinner for two or you are feeding the entire clan, the following recipes will make your New Year’s Eve bash one to remember. Simply adjust the ingredient portion sizes to match your needs and let the good time roll. BACON WRAPPED SCALLOPS Ingredients: 12 slices bacon, slightly cooked and cut in half 3 tablespoons minced scallions 1/2 cup maple syrup 1 tablespoon soy sauce 24 large sea scallops (about 1 1/2 pounds) Cooking Spray Toothpicks Directions: In a bowl, combine the green onions, maple syrup and soy sauce. Place scallops in … Continue reading →

Seafood Dishes for Your New Year’s Party

I grew up in Hawaii where no one rings in the New Year without indulging in fresh seafood. Whether it’s sashimi, oysters, crab or shrimp, locals make sure there is some type of seafood in their systems by the time midnight arrives. Now that I live 5,000 miles away from my island home I have to make do with my current resources. It’s not as easy getting your hands on sashimi in Wisconsin, which is why I have learned to feature a few other seafood dishes on my New Year’s menu. Case in point: Seafood Newburg. This decadent dish is … Continue reading →

Citrus Scallops and Cheddar Cheese Biscuits

Yes, that is cheddar cheese biscuits a la Red Lobster. If you’ve never had their cheddar cheese biscuits you’ve been living under a rock. You seriously need to try them. As for these citrus scallops all I can say is that they are fantastic. Scallops are my favorite sea food to cook because it’s hard to mess up. You can pan sear them, bake them, broil them–and they still come out good. The trick to phenomenal scallops is what you pair them with. While pairing scallops and bacon is a popular choice, I tend to think that the bacon is … Continue reading →

Friday Fish Favorites

You know Good Friday is right around the corner when your local fishmonger is offering incredible deals on fresh seafood. I just got back from the market and it was filled with people purchasing ingredients for their Friday fish fry (or bakes, or grills, etc.). And here I thought there would be a run on Easter hams and lamb. First things first, I suppose. In any event, I thought I would share the fish recipe I am planning to prepare this Friday and one that my mother used to prepare when I was growing up in Hawaii. Both are extremely … Continue reading →