- November 11th, 2014UnfeaturedWeekly Recipe:NonWeeklyMakes 6 cakes
10 ounces crab meat
1 green onion
2 tablespoons cilantro
2 tablespoons mayonnaise
1 teaspoon lemon juice
⅓ cup breadcrumbs
1 garlic clove
½ tablespoon stoneground Dijon mustard
¼ cup celery
¼ cup sweet onion
½ teaspoon coconut aminos
Sea salt and pepper (1/4 teaspoon each)
Pinch cayenne pepper
3 tablespoons coconut oil
Mince the garlic and finely dice the celery and onion. Combine all ingredients, taking care not to break apart too much of the crab. Mix everything else first, then add the crab. Take a 1/3-sized measuring cup and fill it with the mixture. Turn it out into your hand and smash it into a flat, round disk, about ¼-inch thick. Do this to all of the mixture. Heat 3 tablespoons of coconut oil over medium-high heat. Once hot, add the crab cakes. Cook for about 2 to 3 minutes on the first side. Be very careful on the flip. They are delicate and need to be flipped carefully or they will fall apart. Cook another 1 to 2 minutes, until brown. Source: Paleo Effect, paleoeffect.com
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeekly
Fresh scallops, sized for entreé or appetizer bites
Fresh rosemary branches
Prosciutto, thinly sliced
Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak, or maple.
Wrap scallops with strips of prosciutto and then skewer with a rosemary branch. Remove all the leaves except those on top.
Drizzle with olive oil and season with salt and pepper.
Heat your planks on both sides at a medium temperature; when you hear it crackle you know they’re ready. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on—this will prevent sticking and also impart extra flavor. Source: Marie Renello; prouditaliancook.com
- November 1st, 2013UnfeaturedWeekly Recipe:NonWeekly
4 ounces crab meat
2 tablespoons crème fraiche
1 tablespoon lemon zest
1 tablespoon chopped chives
1 teaspoon olive oil
Salt to taste
Frisée to garnish (curly chicory or endive)
Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD
- October 1st, 2013
If you read health and diet magazines, you’ve probably learned that eating seafood is good for you. But is it possible to have too much of a good thing? Kelli M.
- July 1st, 2013UnfeaturedWeekly Recipe:NonWeekly
Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.
Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com
- July 1st, 2009
Lobster and tuna and barramundi—oh my! Standing in front of the fish counter isn’t as easy as it used to be. Tuna or tilapia, salmon or sardines, farmed or wild, fresh or frozen—the choices are enough to make my head swim … I mean spin. Plus, I’m nursing a newborn, and it just seems easier to skip seafood altogether instead of making the wrong choice.How to choose the most sustainable seafoodBy Allison Young / Recipes by Rebecca Caro
- July 1st, 2009Unfeatured
1 pound cooked shrimp, deveined, shells and tails removed
1/2 cup lime juice, preferably fresh-squeezed
1/2 cup lemon juice, preferably fresh-squeezed
3/4 cup white onion, diced
1 jalapeño pepper, stemmed, seeded, and diced
1/3 cup chopped fresh cilantro
1 tomato, seeded and diced
1 tablespoon olive oil
Salt, to taste
1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.
nutrition info per serving (6): 119.1 calories; 3.2 g fat; 0.5 g saturated fat; 147.3 mg cholesterol; 16.5 g protein; 6.6 g carbohydrates; 1 g fiber; 172.4 mg sodium