Texas Tuna Seared
* 1 pound yellowfin tuna
* kosher salt to taste
* fresh ground black pepper to taste
* 1/2 cup Italian seasoned bread crumbs
* 3 tablespoons olive oil
1. With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
3. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
Tips
*When you purchase your ahi or yellowfin tuna, make sure your tuna is bright red or dark pink. If it is maroon or brown, it is not sashimi or grill grade, so it will not be a good candidate for this recipe.
* Do NOT substitute with albacore tuna! It will not taste good!
Monday, January 24, 2011
Absolutely The Best Texas Shrimp Scampi
Absolutely The Best Texas Shrimp Scampi
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Texas Oysters Rockefeller Galveston Texas
* 48 fresh, unopened oysters
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
Texas Blackened Tuna Steaks with Mango Salsa
Texas Blackened Tuna Steaks with Mango Salsa
* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
*
* 1 fresh mango - peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
*
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil
1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
*
* 1 fresh mango - peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
*
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil
1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Texas Crawfish and Shrimp Etouffe
Texas Crawfish and Shrimp Etouffe
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce Optional
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp - peeled and deveined
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp.
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce Optional
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp - peeled and deveined
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp.
Texas Frogmore Stew
Texas Frogmore Stew
* 6 quarts water
* 3/4 cup Old Bay Seasoning TM
* 2 pounds new red potatoes
* 2 pounds hot smoked sausage links, cut into 2 inch pieces
* 12 ears corn - husked, cleaned and quartered
* 4 pounds large fresh shrimp, unpeeled
1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
* 6 quarts water
* 3/4 cup Old Bay Seasoning TM
* 2 pounds new red potatoes
* 2 pounds hot smoked sausage links, cut into 2 inch pieces
* 12 ears corn - husked, cleaned and quartered
* 4 pounds large fresh shrimp, unpeeled
1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Texas Coconut Shrimp
Texas Coconut Shrimp
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
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