Tag Archives: seafood

Singapore, March 2014


I was in Singapore last month for work, and I had to post a few pictures of the food.

Beef noodle soup from a mall food court (which are amazing there):


A food hawker center:

Hawker 1


Tiny deep-fried prawns from a Japanese restaurant:


Prawn fishing with my aunt, cousin, and her husband (we caught 3, not sure we would survive in the wild):


Skewered and grilled prawns from a Szechuan restaurant:


Soft-boiled eggs with toast (they slice frozen butter for the toast, then top it with sugar). I have been eating a LOT of soft-boiled eggs since I got back:



Lobster Paella – My own little Christmas miracle!


After watching Tyler Florence make his Ultimate Paella, I knew that I wanted to make it for my Christmas meal. Special and festive enough for a holiday, but not as heavy as a traditional roast.  I did not have a paella pan, so I used two large skillets.


On a side note, we spent Christmas in Playa del Carmen, Mexico, so our actual dinner on Christmas night was pescado frito. My lesson for this year was that you can still have Christmas without a standing rib roast (although I do love roast beef).

Adapted from Tyler Florence
(serves 6)

3 lobster tails, cut in half lengthwise
1 lb jumbo shrimp, shells and veins removed
1 lb mussels, scrubbed and soaked in saltwater
3 chicken thighs, rinsed and patted dry
3 andouille sausages, sliced
olive oil
kosher salt
black pepper
1 tsp oregano
2 T smoked paprika
6 cloves garlic, minced
1 onion, diced
14 oz can diced tomatoes
1 1/2 c arborio rice
3 c water or chicken stock
1 pinch saffron threads
1/2 c frozen peas, thawed
1/2 c Italian parsely, chopped
lemon wedges

In a large skillet or paella pan, heat the olive oil over medium high heat.  Brown the andouille in the pan, then remove and drain on paper towels.  Drain the extra fat from the pan if necessary.  Season the chicken with salt, pepper, oregano, and smoked paprika.  Place in the skillet skin side down, and brown on both sides.  Once browned, remove from the pan and place with the andouille.  Again, drain off the majority of the fat from the pan, leaving a tablespoon or two in there.


Over medium heat, saute the garlic and onions in the pan until soft and fragrant, about 7 to 10 minutes. Add the tomatoes, the cook until the mixture has caramelized a bit.  Season with salt and pepper.

In the 3 cups of warm water or chicken stock, allow the saffron to steep until the water develops a rich color.  Add the rice and saffron water to the tomato mixture.  Bring to a simmer, then add the chicken and andouille back to the pot.


Simmer without stirring for 10 minutes.  Nestle the mussels into the rice, arrange the lobster cut side down over the rice, and cook for 5 more minutes.


Finally, arrange the shrimp and peas over the top of the paella, cover, and allow to cook for 5 more minutes.  Add liquid to the pot if the rice does not seem fluffy enough at this point. When the rice and seafood are cooked (the mussels should be open, and the shrimp and lobster should be pink), turn the heat up to high for 30 seconds to brown the rice at the bottom.

Garnish with parsley and serve with lemon wedges.  Enjoy!

Salmon and Zucchini Kabobs


I generally avoid cooking salmon at home, because pan-frying it can result in a fishy smelling mess in my kitchen. Broiling, poaching, or grilling is my solution. These kabobs from Good Housekeeping are perfect for grilling or broiling, without the clean-up.

Salmon and Zucchini Kabobs
(Adapted from Good Housekeeping)

1 lb salmon, cut into 2-inch pieces
2 small zucchinis, cut into 1/3-inch slices
5 bamboo skewers that have been soaked in warm water for at least 15 minutes
1 T brown sugar
3/4 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper

Combine the brown sugar, smoked paprika, chili powder, salt, black pepper, and cayenne pepper in a medium-sized bowl. Toss the salmon and the zucchini in the dry rub.

Spray a baking sheet with non-stick spray. Skewer the salmon and zucchini in an alternating fashion.

Broil on high for 12 minutes, turning halfway through the cooking process. When the salmon breaks apart into flakes, it’s cooked.

Farfalle with Smoked Salmon and Vodka Sauce


I have had smoked salmon in a creamy pink sauce at restaurants, so I tried to recreate it at home with a base of vodka sauce. The results were a savory and welcome change from our usual red sauces (pork ragu, eggplant parmesan, linguine all’amatriciana, spaghetti and meatballs).

Farfalle with Smoked Salmon and Vodka Sauce

4 oz smoked salmon fillet
1 T butter
1 T olive oil
2 cloves garlic, minced
1/2 onion, diced
kosher salt
1/2 tsp red pepper flakes
1/2 c vodka
14 oz can tomato sauce
1/2 c half-and-half
8 leaves of basil, finely chopped
1/2 lb farfalle (bowtie pasta), prepared using package directions

Heat the butter and olive oil over medium heat in a large skillet. Saute the olive and garlic until softened, seasoning with salt and red pepper flakes. Add the vodka, then simmer until half of the liquid has evaporated. Add the tomato sauce and simmer for 15 minutes. Turn off the heat, then stir in the half-and-half and basil.

Break the smoked salmon into small pieces, then stir into the sauce.

Toss the pasta in the sauce.

Clams with Bacon, Corn, and Cherry Tomatoes


This is a delicious and quick summer stew.  It only takes 20-30 minutes to make, so it won’t heat up your kitchen.

Clams with Bacon, Corn, and Cherry Tomatoes

2 lbs clams (Littleneck, Venus, or any other hard-shelled clam), rinsed and scrubbed if necessary
1 T olive oil
4 slices of bacon, diced
1 shallot, sliced
2 ears of corn, kernels removed
1 c cherry tomatoes, halved
1/2 tsp smoked paprika
black pepper
kosher salt
1 c dry white wine
4-6 basil leaves, finely chopped
baguette, for serving

Heat the olive oil over medium heat in a small dutch oven. Add the bacon and fry until crisp. Add the shallots and corn, and saute for 3-5 minutes, seasoning with a tiny bit of salt (the bacon is already salty), pepper, and smoked paprika. Add the wine and tomatoes.

When the wine is boiling, add the clams, then cover and steam for five minutes. Once all of the clams have opened, the dish is done. Garnish with fresh basil and serve with crusty bread.