Category Archives: Seafood

The Top 15 Posts of 2015

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To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!

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Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail

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#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#1:  Leo’s Limoncello

 

Happiest New Year to YOU!

Smoked Salmon Salad with Smoky Meyer Lemon Vinaigrette

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I have been extremely slow at getting into our gardens this year. Perhaps it’s the cold that doesn’t quite seem to go away. Maybe it’s the number of hours in a day and balancing everything that needs to get done simultaneously. Maybe I have just been lazy. Regardless, I made myself go out and fix the bamboo fencing around what one of our garden spaces will be, the same space that grew everything in wonderful abundance last year.

Were you around for the excitement of this space last year…
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Or the bigger excitement when that space turned into this…
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And provided us with…
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And…
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Well into early fall…?

I am looking forward to growing our food again. There are few things more satisfying than deciding on a menu based out of things you’ve planted, cared for, grown, then harvested. (Do I sound like a hippie? It’s okay. I understand. And don’t give any flying you-know-whats.)

That said, I have been craving salad a lot recently. Salad, ice cream, and pasta if we’re going to get real here. So, I share the following salad with you! You can make things vegetarian by omitting the salmon and replacing it with more veggies, or perhaps some smoked tofu? Salads offer lots of room for creative options.

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Smoked Salmon Salad with Smoky Meyer Lemon Vinaigrette

Serves 2-3.

Ingredients:

For the dressing:
1/4 cup fresh squeezed meyer lemon juice
1 clove garlic, minced
3 tablespoons rice wine vinegar
1 tablespoon honey
1/3 cup low fat sour cream
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/4 teaspoon fresh ground pepper
3 tablespoons sunflower, or other lightly flavored oil

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For the salad:
2 cups packed fresh baby spinach leaves
1 cup chopped green leaf lettuce
1/2 cup microgreens (I used broccoli micros)
2 tablespoons sliced almonds
1 roma tomato, diced
1 carrot, peeled then grated
2 tablespoons chopped green onion
2-3 ounces hot smoked salmon, broken into bite-sized chunks *

  • Hot smoked salmon is different than the cold smoked salmon that results in lox-like smoked fish. I use a brand that is semi-local, but feel free to use whatever variety is available to you. I’ve heard rave reviews of Cap’n Mike’s alderwood smoked salmon, if that interests you!

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Directions:

Make the dressing:
In a bowl, whisk together the lemon juice, garlic, vinegar, honey, sour cream, salt, paprika, granulated garlic, and pepper until completely combined.

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Make the salad:
In a large bowl, gently toss together the salad ingredients. You can dress the salad with as much or as little dressing as you prefer. Serve immediately.

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Best of 2013: Your Favorites

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Alright, friends. 2013 is coming to a close and the year has been filled with foods of all varieties. I decided to do a roundup of your reader-favorite recipes from the last year. I enjoyed revisiting some of these recipes I sort of forgot about.. Thanks for sticking around for the last twelve months. This blog certainly wouldn’t be as enjoyable without each of you readers! I am excited about where this little blog space will go in the next year, as I have some ideas for new content and certainly look forward to more cooking!

Without further ado, here are your favorite recipes from 2013:

1. Double Herb and Cheese Stuffed Crust Veggie Pot Pie

2. Vegetable Chow Mein with Tofu

3. Baked Barbecue Panko Tofu

4. Energy Boost Juice

5. No Orange-Orange Juice

6. Panko Crusted Tempura Shrimp

7. Jalapeño Cheese Tamales

8. Leo’s Limoncello

9. Homemade Banana Pancakes

10. Slow Cooked Black Beans

11. Cheesy Herb Pull-Apart Bread

12. Creamy Jalapeño Mac and Cheese

13. Malted Waffles

14. Ginger Apple Plum Jam

15. Glazed Blueberry, Meyer Lemon and Vanilla Bean Pull-Apart Bread

Grilled Garlic Basil Shrimp Risotto

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I don’t often cook a lot of shrimp, although I love to eat it. Mainly this is the recipe I resort to because I am making it for my mother in law. I decided to try something new recently. My husband’s nephew came to stay with us last week. He had informed me pretty early on that he wasn’t too keen on seafood. I thought he meant fish, specifically. While I was grocery shopping one afternoon, trying to decide what to cook for dinner, I found some beautiful fresh jumbo shrimp. I thought maybe I could coerce a certain 20 year old boy into eating shrimp if it was cooked well (I was absolutely wrong, by the way).

Trying to decide what to pair with shrimp I knew I wanted to grill and not fry, risotto popped into my head. I decided to make a fresh shrimp stock to cook the risotto in, just to layer the flavors throughout the dish. I did not inform Sawyer that I cooked the risotto with shrimp stock, but he ate that part of the meal and said it was “spot on,” so I suppose either the “seafood flavor” was well hid, or it was good enough he forgot he didn’t like seafood…

There are numerous steps to this recipe. I suggest reading through them before attempting to cook this dish. Not because they’re difficult, there are just various parts and timing is easy when you know what to expect. If you don’t want to make the risotto, I fully support cooking just the marinated shrimp and eating them as is, in a sandwich, tossed with pasta…
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Grilled Garlic Basil Shrimp Risotto

Serves 6 or so grown folks.

Ingredients:

For the shrimp stock:
1 pound fresh shrimp, tails and shells intact (yes, we’re cleaning these!)
2 large anaheim peppers, roughly cut
3 cloves garlic, peeled
1/2-inch piece of ginger, peeled
1/2 a small onion
1 tsp. black peppercorns
1 tsp. kosher salt
1 bay leaf
1 stalk celery, broken into a couple sections
1 small carrot, broken into two or three sections
the rind from one large lemon
1 large sprig of fresh thyme
one 12-ounce light beer of your liking
4 1/2 cups water

For the shrimp:
1/4 cup fresh squeezed lemon juice
2 tbsp. olive oil
3 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
zest from one lemon
2 tbsp. fresh basil, minced
bamboo skewers for grilling

For the risotto:
1 recipe of shrimp stock (above)
1 cup half and half
2 tbsp. olive oil
1 tbsp. unsalted butter
1 small onion, minced finely
1 1/2 cups arborio (risotto) rice
2 cups fresh corn kernels
1 cup fresh tomatoes, diced
1/4 cup fresh basil, minced
1/4 cup fresh parsley, minced
salt and pepper, to your liking

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Directions:

Prepare the shrimp: *Note: Shrimp need to stay cold while you’re working with them so keep them submerged in ice water.  To prepare the shrimp, pull off the head (if intact) and legs. Put the discarded parts in a stock pot. Starting at the head, peel off the outer shell, leaving the last segment and tail intact. Place the shells (which contain a lot of flavor) in your stock pot. Use a sharp paring knife to slice along the backside of the shrimp, about 1/8-inch deep, from head to tail. If the vein is visible, use the tip of your knife to remove it. Discard the vein. Place the peeled and deveined shrimp back into the ice water. Do this with all of the shrimp.

Prepare the stock: Add the anaheim peppers, garlic, ginger, half small onion, peppercorns, salt, carrots, celery, bay leaf, sprig of thyme, lemon rind, beer, and water to the stock pot that contains all the shrimp shells, legs, etc. Stir to combine everything. Cook over medium-high heat until the mixture comes to just below boiling. Cover and reduce heat to low, cooking for 45 minutes. Strain the stock through cheesecloth or a mesh strainer. Reserve the stock until needed.

Prepare the shrimp: Whisk together the fresh lemon juice, olive oil, minced garlic, salt, pepper, lemon zest, and minced basil until thoroughly combined. Add the peeled and deveined shrimp to the marinade, tossing gently to coat everything evenly. Cover and refrigerate for 45 minutes to 1 hour (great to do this as the stock is cooking).

Prepare the risotto: Combine the half and half and shrimp stock in a pan. Bring to just under boiling, over medium-high heat, then reduce the temperature to low and allow the liquid to sit over low heat until needed.

In a large flat-bottomed skillet, combine the oil and butter over medium heat. Add the finely minced onion, stirring to coat with the oil mixture. Cook until the onion becomes translucent (2 – 4 minutes). Add the arborio rice, stirring to coat the grains with the oil. Cook until the rice becomes translucent (3 – 5 minutes). Stir in a half-cup of the broth, stirring until all the liquid has been absorbed by the rice. Continue adding the stock a half-cup at a time, stirring constantly, until all the broth has been used up. It’s important to make sure the broth is completely absorbed before adding more. After about 25 minutes, the rice should be tender but not mushy. The texture will be creamy, but not soupy.

Grill the shrimp: Heat a stove-top grill to high heat. (Ours is cast iron so it gets quite hot.) Pierce the shrimp with a bamboo skewer so it punctures in two places – this will keep the shrimp from curling too much. You can fit 3 to 4 shrimp on each skewer, making sure they don’t touch one another. Place the skewered shrimp on the hot grill. Cook for about two minutes (until the grey stripes become pinkish red and the white part is opaque) then flip and cook for another two minutes.

Prepare your meal: Stir the corn, tomatoes, chopped basil, chopped parsley, and a semi-generous amount of salt and pepper into the risotto. Serve immediately, while hot. Top with a few of the grilled shrimp (you can remove them from the skewers or leave them on – it’s entirely up to your preference).

* Leftovers are best eaten within 24 hours.

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Olive Oil Poached Albacore Tuna Salad

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There is a sandwich place here in Ashland I have yet to visit (sad confession), although I’ve stalked their menu for months now, salivating at the mention of house-cured meats, tantalizing combinations of ingredients, the well-thought out meldings of ingredients…  I have the utmost respect for the owners and chefs at Sammich and plan to try their creations sooner than later. However, one item on their menu has danced circles in my head for months now. A $14 albacore tuna sandwich, with sprouts and ripe avocado, served on a brioche bun…

I grew up eating canned tuna. When I got to college, I paid more attention to the types of canned tuna available and quickly realized that for both texture and flavor, canned albacore was worth the extra $2 per can, although on a student budget I often waited until it went on sale, then considered such a purchase still splurging. But here’s my newest revelation: canned tuna of any sort does not compare to fresh tuna, cooked to perfection, then turned into tuna salad as one may do with canned tuna.

Holy crap, I kid you not. I couldn’t wrap my brain around a $14 tuna sandwich, even from a restaurant created by one of the neatest chefs Southern Oregon is blessed to have around, so I decided to try making a fresh albacore tuna sandwich myself when I discovered fresh Oregon albacore in our local co-op. Because that’s what normal folks do, right, when they hear of a sandwich that sounds amazing, but doesn’t quite fit into their budget? They make up some version of it at home? I opted for a homemade mayonnaise as well (which, is so worth the attention to detail for 10 minutes of your time – I hate mayonnaise, but this homemade version tastes a million times better than anything you’d pick up in the grocery store) to bind everything together. This tuna salad takes a little time, but it’s more than worth your efforts.

After the whole process, I absolutely felt like I had a better understanding of the price of such a sandwich here in town. But I am certain it’s worth it. I also am certain I’ll try Sammich’s original version of this sandwich, grateful for the inspiration. Just as sure as I am, that I will make this recipe again… and again… and again.
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Olive Oil Poached Albacore Tuna Salad

Ingredients:

1¼ pounds fresh albacore tuna
25.4 ounces olive oil
the rind from one large lemon, cut in strips
4 cloves garlic, peeled
palm-sized handful of fresh thyme
3 small sprigs fresh rosemary
1 bay leaf
1 tablespoon whole black peppercorns
1 teaspoon whole yellow mustard seeds
½ teaspoon salt

1 egg yolk
4 cloves garlic, minced finely
1½ teaspoons fresh lemon juice
1 teaspoon distilled white vinegar
¼ teaspoon dijon mustard
½ teaspoon salt
¾ cup of the olive oil leftover from poaching
2 tablespoons capers, minced

your favorite sandwich bread
2 oz. broccoli sprouts, or your favorite sprouts
1 large, ripe, hass avocado
1 large, ripe tomato

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Directions:

If your fresh albacore has any skin on it, remove it. Cut the fish into 2 or 3 large chunks.

Fill a medium-large pot that will allow the oil to reach a depth of about 5-6 inches. Add the lemon rind, garlic, fresh thyme and rosemary, bay leaf, peppercorns, mustard seeds, and salt. Bring the mixture to a low boil, over medium-high heat (this took about 6 minutes on our stove). Turn off the heat and slowly lower the chunks of albacore into the oil. Cover and allow the fish to sit for 15 minutes, then flip and allow the fish to sit in the oil for another 20 minutes. Once the fish has poached for 35 minutes, it should appear light and white-ish in color, with a flaky texture (easily checked by flaking with a fork).

Remove the fish from the oil, then break it apart using two forks, or even your fingers if you want. Set aside until needed.

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Meanwhile, strain ¾ cup of the oil, removing the herbs and spices. Whisk the egg yolk, minced garlic, lemon juice, vinegar, dijon mustard, and salt together in a medium-sized mixing bowl until light yellow and creamy (about 30 seconds). Add ¼-cup of the strained oil, adding it ¼-teaspoon at a time, thoroughly whisking each addition before adding the next one, whisking constantly. The mixture will thicken and be light yellow in color. Once that ¼-cup of oil has very slowly been incorporated, add the remaining ½-cup in a slow, steady stream, whisking the entire time the oil is being added. Keep whisking until the mixture becomes thick, about 8 minutes total.

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Mix the flaked, poached albacore, with the mayonnaise you just made, along with the minced capers until completely combined. Taste, then add salt and pepper to your liking. Cover and refrigerate for at least one hour to let the flavors marry.

When ready, the tuna salad can be used to make sandwiches. Combine a hefty amount of tuna, sprouts, sliced tomato, and slices of ripe avocado between two slices of bread. Enjoy with your favorite (salt and vinegar!) chips, or in whatever fashion you like a tuna sandwich.

This recipe yields enough tuna for 6-8 super well portioned sandwiches. It’s also great on its own. However, eat it within 2-3 days (sooner the better).

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