GRILLED OYSTERS WITH FRA DIAVOLO SAUCE
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
- Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
- Preheat the grill for high direct heat.
- Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
- Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.
Nutrition Facts : Calories 271 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 34 milligrams, Sodium 202 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
SEAFOOD FRA DIAVOLO WITH PASTA
This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
Provided by RedVinoGirl
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.
FISH SANDWICHES WITH LEMON-BASIL MAYO SAUCE
Want a fun change from tartar sauce? This sauce is really fresh with basil and lemon peel!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
- Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
- For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1, Fiber 8 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 10 g, TransFat 0 g
FISH SANDWICH WITH FRA DIAVOLO MAYONNAISE
Steps:
- For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
- While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
- Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes.
- Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes.
- Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.)
- For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer.
- Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper.
- Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess.
- Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
- To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.
GARDEN GRILLED CHEESE SANDWICHES WITH BLACK OLIVE MAYONNAISE
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill.
- Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
- Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.
PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
- Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
- Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.
I "HATE" MAYONNAISE TUNA FISH SANDWICH
Okay, I admit it - I Hate - I mean HATE mayonnaise - but who wants to eat a "dry" tuna sandwich. So I came up with this solution that we now enjoy (My daughter calls it "Tuna toast"). So if you're a mayo hater like me - or ya just want a change - here goes...
Provided by mamacancook
Categories Lunch/Snacks
Time 10m
Yield 1-2 sandwiches, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Drain tuna.
- Toast 2-4 slices twelve grain bread (2 if you want a BIG sandwich, 4 if you want to share).
- Butter toast.
- Mix tuna with olive oil (I admit - I just pour so measurements are "guesstimated") and 1/2 teaspoon (again - I just give a few shakes) of lemon pepper salt.
- If you like you may make mixture in advance or overnight to allow the flavors to blend (just remember to refrigerate if you make in advance).
- At this point if you like chopped celery or whatever you normally add to your tuna sandwich - go for it -- Hey you can use this as a base idea and go from here - I won't take offense if you "tweak" the recipe.
- Enjoy.
- (Note: You might be asking, "Why not just buy tuna packed in oil?" - Cuz adding olive oil is healthier and more flavorful and plus YOU determine how much oil goes in).
Nutrition Facts : Calories 497.6, Fat 21, SaturatedFat 3.7, Cholesterol 71.4, Sodium 952.9, Carbohydrate 29.7, Fiber 4.1, Sugar 6.4, Protein 46.5
SEAFOOD FRA-DIABLO
A wonderful Medley of seafood in a spicy red sauce that is Elegant enough for company or fast enough for a quick weekday meal. Either way it will impress your company or your family and takes 30 minutes from preparation to table.
Provided by ridergirl
Categories < 30 Mins
Time 30m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
- heat until just starting to bubble, add mussels and clams, cook until they start to open.
- Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
- serve over pasta and garnish with cheese or parsley and enjoy.
Nutrition Facts : Calories 623.7, Fat 10.8, SaturatedFat 2.3, Cholesterol 196.3, Sodium 2129.3, Carbohydrate 77.6, Fiber 9.1, Sugar 22.5, Protein 49.2
CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE
A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.
Provided by gailanng
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
- Preheat oil in saute pan.
- Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
- In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
- Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
- To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
- NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.
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