ISO: Ideas for Special Seafood Dinner

[Natasha]

Hi!
We're having a little celebration tomorrow night and in honor of it my boyfriend is going to make a special dinner - whatever I'd like. But of course http://www.cookinglight.com/bbs/rolleyes.gif I can't decide! I'd like to try something new, preferably a seafood dish, but don't have any particular recipe in mind. I have seen all the fantastic-looking salmon and other seafood recipes on this board, but don't know which to choose. Any recommendations among these or any other recipes you'd choose for a special dinner? It need not be light!!! Actually, a vegetarian dish would also be just fine. Oh, yes, and it also better not be too too complicated - my boyfriend is a pretty good cook but not a "chef" by any stretch of the imagination. http://www.cookinglight.com/bbs/wink.gif (Not that I am, for that matter... http://www.cookinglight.com/bbs/smile.gif )
Thanks and have an amazing evening!


[This message has been edited by Natasha (edited 07-19-2000).]

[Susann]

No suggestions here. Just hoping you enjoy your dinner. What a treat!

ps-thanks so much for the book suggestion. The library is on my (very long)to-do list for tomorrow. I hope they have it!

[Natasha]

Thanks, Susann! I hope they have the book too, and that if you read it you like it as much as I did. Have a good evening. http://www.cookinglight.com/bbs/smile.gif

[RunnerKim]

I can recommend 2 seafood dishes that aren't at all hard to make - my husband and I are new to the Pacific Northwest and haven't cooked much with seafood before and both of these came out wonderful.

I got the recipes of http://www.epicurious.com
Broiled Salmon Fillet with Mustard Dill Sauce (we both broiled and BBQed with this recipe)
Swordfish with Orange, Honey and Soy (we BBQed it although I think the recipe calls for broiling. We did serve it with rice but I made a simple soy sauce with a dash ginger and garlic to drizzle on the rice) - and I know its not a requirement but this was one is very low fat and very tasty.

Have a wonderful celebratory dinner!

Kim

[CATHIEA]

Natasha- How about the roasted Indian Salmon from the June CL or the Thai-Style Lime Swordfish from July CL? Both were exceptional. I'm having a senior moment here on what to call those REALLY large shrimp, but marinade them in light italian and then grill or broil- they are so delicious and I think there is something vaughly decadent about prawns (sort of what do the simple folk do).
What the occasion?
CathieA

[Natasha]

Originally posted by RunnerKim:
Broiled Salmon Fillet with Mustard Dill Sauce (we both broiled and BBQed with this recipe)
Swordfish with Orange, Honey and Soy (we BBQed it although I think the recipe calls for broiling. We did serve it with rice but I made a simple soy sauce with a dash ginger and garlic to drizzle on the rice) - and I know its not a requirement but this was one is very low fat and very tasty.

Have a wonderful celebratory dinner!

Kim[/B]

Kim, thanks! These both look DELICIOUS. I will have to go onto www.epicurious.com (http://www.epicurious.com) tonight and see these. I feel like I m looking at a restaurant menu and can t decide because everything sounds so good - you know that feeling? I m most definitely not complaining, though!!

[Natasha]

Originally posted by CATHIEA:
Natasha- How about the roasted Indian Salmon from the June CL or the Thai-Style Lime Swordfish from July CL? Both were exceptional. I'm having a senior moment here on what to call those REALLY large shrimp, but marinade them in light italian and then grill or broil- they are so delicious and I think there is something vaughly decadent about prawns (sort of what do the simple folk do).
What the occasion?
CathieA

CathieA - thanks for your suggestions. These both look so amazing! As I told Kim, I feel like I m reading a restaurant menu (and a particularly good one at that) and can t decide. Thai-Style Lime Swordfish - I have to look that recipe up again (also the Indian salmon). I like the shrimp idea too. Maybe we can have a buffet with four-five main dishes?! I m glad I asked you all because (unless we have the buffet) http://www.cookinglight.com/bbs/smile.gifwhatever we don t have tomorrow night will be right at the top of the Have to Make Soon list!

You had asked about the occasion ... I just found out today that I was accepted for a part-time graduate school program designed for people working in my field. I guess it's not really that big a deal, but it was VERY nice to find out! (Plus we like to celebrate pretty much everything http://www.cookinglight.com/bbs/redface.gif !) Thanks for asking and have a great night.

P.S. I keep thinking about frozen custard after reading your other posts!! Ice cream time...

[This message has been edited by Natasha (edited 07-20-2000).]

[Gail]

Not that I mean to jump on the bandwagon, but if you're going into Epicurious anyway, check out the sections for restaurant recipes-- either Bon Appétit or Gourmet--and scroll through. I have gotten some wonderful seafood recipes from there. In addition to having great recipes, you also have the added advantage of reviews and comments from those who've tried the dish. Very helpful.

[Natasha]

Thanks Gail! I just had a quick peek at those restaurant recipes and got so hungry I had to run out for lunch. EVERYTHING sounded so good...

[Natasha]

Thanks Gail! I just had a quick peek at those restaurant recipes and got so hungry I had to run out for lunch. EVERYTHING sounded so good...
Oops - double post. Guess I was too busy thinking about luscious seafood dishes. http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by Natasha (edited 07-20-2000).]

[Holly S]

Hi,
Be gentle, this is my first post. I think something easy for your boyfriend (which by the way, how cool that he is willing to cook for you) I usually take the seafood steak and if you have a favorite salad dressing, marinade it, and grill away. Its quick, easy, and usually very delicious. Also, you can do veggies on the grill at the same time.

[lorilei]

Natasha -

Here's my suggestion (*evil grin*). Just go and find the richest, creamiest, most calorie-ridden dish you can and indulge http://www.cookinglight.com/bbs/smile.gif

First of all, you deserve it.
Secondly, it will just taste marvelous.

My vote would be scallops and mushrooms bathed in a rich alfredo-cream with pasta and a big spinach salad http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Even worse, here's a recipe http://www.cookinglight.com/bbs/smile.gif

Crab and Scallops Fettuccine

Ingredients:
1 ounce olive oil
4 ounces scallops
6 asparagus spears, cut into 1/2-inch pieces
salt and pepper to taste
2 tablespoons sun-dried tomatoes, julienned and re-constituted in a small amount of warm water
5 ounces heavy whipping cream
1/2 cup parmesan cheese
16 ounces fettuccine, cooked
4 ounces crab meat
1 tablespoons fresh basil, minced

Place the olive oil in a sauté pan over medium heat. Add the scallops, asparagus, and salt and pepper and sauté one minute. Add the sun-dried tomatoes and sauté 30 seconds. Add the whipping cream and boil for one minute. Add parmesan. Add the fettuccine* and crab and cook until hot. Remove from the heat, sprinkle with basil and serve. Serves 2

*Option: Consider using flavored fettuccini, such as sun-dried tomato, spinach, or squid ink.

[Natasha]

Holly - welcome!! And don't worry - we're always gentle on this board (except for good-natured ribbing http://www.cookinglight.com/bbs/biggrin.gif)! Thanks for your suggestion. It sounds great and so easy. In fact, it sounds SO easy that I think I will save it for some time when I'm cooking http://www.cookinglight.com/bbs/wink.gif Yes, I'm evil ...

Lorilei - that looks positively DECADENT. Do you get these recipes off the top of your head or something? What a talent. http://www.cookinglight.com/bbs/smile.gif

Dinnertime is quickly approaching and I'm thinking of wimping out and asking my boyfriend what he feels like making out of all of these recipes. Thanks again!

[lorilei]

http://www.cookinglight.com/bbs/smile.gif(bashful grin)
why thank you, natasha! yes, some of them do come out of the top of my head... and some come out of the side!

This particular recipe is simple to make (thus, easy to remember), but very decadent... I didn't remember some of the exact measurements, so I compared them to other recipes I found on the net. Then I put it together just for you http://www.cookinglight.com/bbs/smile.gif Happy happy day!

[Gail]

Gee, I wish I'd noticed the date on your original message before typing this up. I'm too late, I see, but darn it since I've typed the thing, I might as well post it! Hope your dinner is a success tonight (you've probably eaten by now...)

This is a terrific, totally sinful recipe; reminiscent of the kind of appetizer served by the late, great Sitmar Cruise Line. The name, I think, is misleading because I've never had a scampi sauce remotely like this one. They should've given it a more exotic-sounding name. Definitely not the kind of thing we should be eating as a habit, so I save it only for special occasions. Although it doesn't specifically say so, this sauce really lends itself to being served over linguini, as it's a little too thick and rich for rice.

SCAMPI IN BUTTER SAUCE

Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 ounces clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 tablespoon dry basil
1/4 teaspoon nutmeg
Sat and pepper to taste
1/2 cup half-and-half

Scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
Juice of 1 lemon (retain rind)
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cup white wine
Dash of dry vermouth
Salt and pepper to taste
3 pounds deveined and cleaned scampi (prawns)

Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 1/2 hour to 45 minutes.

Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not overcook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use.

(From The Garlic Lovers' Cookbook)

Notes: First of all, obviously you're going to want to cut this in half. Secondly, there is absolutely no reason you can't make this with one of the larger sized shrimps. The only thing tricky about it is in adding the half-and-half to the hot sauce-- gotta watch out for curdling. (Keep an ice cube handy just in case!) I do NOT recommend ever trying to make the sauce in advance as reheating is tricky and the consistency is never the same. (Maybe reheating over a double boiler might be the answer. Dunno-- I'd just suggest serve it and eat it. Period. And over fettucini, please. A VERY good dish...) I'm getting hungry.




[This message has been edited by Gail (edited 07-20-2000).]

[Natasha]

I think ... that I m going ... to cry ...
Seriously, I am feeling a bit overwhelmed. Pardon my corniness, but thanks so much. The thumbs-up on this message is for you guys as well as for the food.

We finally had Lorilei s pasta dish (or more or less; my boyfriend made a couple of modifications based on what was on hand - Lo, I hope you re not offended!) Lorilei, I have to admit that I have NEVER liked anything Alfredo. But after seeing your special recipe, it started to sound good. And was it ever. We both loved it. (And so simple, too, for which my boyfriend thanks you heartily.) It was truly restaurant-quality. Thank you thank you thank you!!! (He also made Caesar Salad and my favorite brownies, which was a nice surprise!)

Gail, I only saw your recipe much later, as you had suspected, but it sounds absolutely incredible and MUST BE TRIED - soon. Just from reading the recipe, I agree with you about the name not doing it justice. I ve already decided to call it Sensuous Scampi or something along those lines instead. http://www.cookinglight.com/bbs/smile.gif
I m so glad you thought of it and that you did post it.

With all these recipes, the coming week (well, starting last night) is officially Seafood Week. The goal is to try as many of everyone s recipes as possible. Can t wait! Here s wishing you all a wonderful day and weekend. On that note, I gotta WORK!!! Crazy deadline to meet http://www.cookinglight.com/bbs/eek.gif

[This message has been edited by Natasha (edited 07-21-2000).]

[lorilei]

Originally posted by Natasha:
... my boyfriend made a couple of modifications based on what was on hand - Lo, I hope you re not offended!)
[This message has been edited by Natasha (edited 07-21-2000).]

Offended?
Never! I think it's important to make recipes your own -- and I'm just really glad you had a good night. I'm all for the idea of celebrating the little things in life, and for me food is an important part of that.

So, thank YOU -- and congradulations on being accepted for your program. That's a very happy thing...