Seafood

Chef Drew Wandishin from Theodora’s Restaurant in Drums, Pennsylvania makes 4 great seafood dishes. You can get the recipes on our website at SSPTV.com. Click on “shows” then click “Let’s Eat.”

Recipes

1. SESAME CRUSTED TUNA

* SUSHI GRADE AHI TUNA

* DRY RUB
3TBSP BLACK SESAME SEEDS
3TBSP WHITE SESAME SEEDS
2TBSP SEAFOOD SEASONING
– COAT TUNA AND SEAR UNTIL RARE OR MEDIUM RARE

* WASABI SOUR CREAM
2 PARTS SOUR CREAM
1 PART WASABI POWDER

*SOY GINGER SAUCE
3 TBSP RICE WINE VINEGAR
1 TBSP SOY SAUCE
1TSP SESAME OIL
3TBSP SUGAR
1TSP GARLIC
1TSP GINGER ROOT
1TSP CAYENNE PEPPER
½ TSP BLACK PEPPER
1 CUP MAYO
– BLEND AND COMBINE IN BLENDER

2. MAHOGANY SALMON

* MARINADE
1 ½ CUPS SOY SAUCE
2 CUPS ORANGE JUICE
4 LIMES SQUEEZED
½ CUP SHERRY WINE
¼ CUP RICE WINE VINEGAR
4TBSP SESAME OIL
¼ CUP HONEY
6 CLOVES OF GARLIC
– STEEP LIKE TEA UNTIL HONEY IS DISSOLVED

* QUINOA SALAD
1 CUP OF ORGANIC GOLDEN QUINOA (COOKED)
1 CUP OF RED QUINOA (COOKED)
½ CUP CHOPPED BABY KALE
½ CUP SUNDRIED CRANBERRIES OR CHERRIES
4OZ FETA CHEESE
2OZ TOASTED WALNUTS

*LEMON VINAIGRETTE
(KEEP THIS ON HAND. IT WORKS AS A WUICK HEALTHY DRESSING FOR SALADS OR WAKES UP VEGETABLES)
2 CUPS OLIVE OIL
¼ CUP LEMON JUICE
– GARNISH SALMON WITH SCALLIONS OR STIR FRIED VEGETABLES

3. LEMON CAPER COD

* HIGH QUALITY SKIN ON COD
MARINATE IN OLIVE OIL, WINE, LEMON JUICE, TABASCO SAUCE AND WORCESTERSHIRE SAUCE
GLUTEN FREE FLOUR
SALT
PEPPER
COAT MARINATED COD WITH FLOUR AND SEAR IN PAN

*TOMATO RELISH
8 RAINBOW POTATOES (CUT IN HALF)
3 TBSP OLIVE OIL
1 PINT PF CHERRY TOMATOES
1TSP GARLIC
HANDFUL OR SNOW PEAS OR OTHER SEASONAL VEGETABLE (OPTIONAL)
– GARNISH WITH HERB OF CHOICE AND CAPERS

4. SHRIMP SCAMPI

10 TO 12 SHRIMP (PEELED AND DEVEINED)
3TBSP OLIVE OIL
1TSP GARLIC
1TSP SHALLOTS
PINCH OF RED PEPPER FLAKES
½ TSP ITALIAN SEASONING
¼ CUP WHITE WINE
3TBSP HEAVY CREAM
2TBSP BUTTER
FRESH HERBS FOR GARNISH
1 LEMON

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