Moroccan Shrimp Sharmoula

Moroccan Shrimp Sharmoula

  • 1 bunch Parsley, chopped
  • 1 bunch Cilantro, chopped
  • 10 Garlic Cloves, minced
  • 2 tbsp. Paprika
  • 1 tbsp. Salt
  • 1 tbsp. Pepper
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Ginger
  • ½ C Olive Oil
  • 3 Lemon, Juiced
  • Place all of the ingredients into a blender and pulse until chunky.

  • ¼ C Sharmoula
  • 1 lb. Large Shrimp, pealed and deveined
  • Place a large skillet over medium heat. Dry the shrimp well with paper towels then toss the shrimp and sharmoula. Add the shrimp the pan and sauté until cooked through about 3-5 minutes. Garnish with lemons and serve immediately.

    Fish w/ Tomatillo Sauce

    Pescado Vera Cruz

  • 1 lb. Tilapia
  • 1 tsp. Salt and Pepper
  • 1 C Flour
  • 2 tbsp. Olive Oil
  • 1 Onion, small
  • 1 tbsp. Garlic, chopped
  • ½ Jalapeño, sliced thin
  • 1 C Tomatillos, chopped
  • ¼ C Olives, chopped
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 C Chicken Stock
  • 1 Lime, juiced
  • 1/3 C Cilantro
  • 5 Steps to Perfectly Seared Scallops

    Scallops are one of the most tasty treats from the sea. Cooked and served properly, the outside will be crisp while the inside is soft and tender. Most of the time scallops will be over cooked and result in a very rubbery texture that is not fun to chew let alone eat. Follow these simple steps, and you will get restaurant quality scallops every single time.

    1. Start Fresh - Only buy high quality seafood that smells and looks fresh.

    2. Dry It Up - Dry the seafood well with a paper towel or or kitchen towel. When you place it in the pan, it will start to sear and seal in the juices immediately.

    3. Keep it Hot - Work with a hot skillet and leave plenty of room between scallops while cooking. This will allow the water that cooks out of the seafood to evaporate instead of staying in the pan.

    4. S&P - Season lightly with salt and pepper to help form the outside crust and enhance the natural flavor of the seafood.

    5. Cooking Time - Do not over cook you scallops! A simple sear for 2-3 minutes on both sides should do the trick and leave you with a perfectly cooked scallop.

    *** Most Important*** Do not touch the scallops while cooking. Once you place them in the pan, let them cook, turn once and repeat.

    Seared Scallops

  • 8 Scallops - Large or Jumbo
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1 tbsp. Oil - Olive, Veg or Canola
  • Place a large non stick or cast iron skillet over medium heat, then let it heat up for 3 minutes. Place the scallops onto a plate and pat both sides dry. Season both sides of the scallop with salt and pepper. Add the oil to the pan, when it smokes place the scallops into the pan with at least 1/2 inch between each one. Let the scallops cook for 2-3 minutes or until you see it has cooked half way up the side - do not touch while cooking. Flip the scallops and repeat. The scallops should be almost cooked though but not completely. Remove the scallops from the pan and serve immediately.

    Spanish Paella

    Paella is a classic Spanish seafood dish from Valencia, Spain. Created in a wide pan called a "patella", Paella is a communal/shared dish that is made from short grained rice flavored with saffron and topped with steamed shellfish. The recipe can change widely from local village to village and include regional flavors and ingredients. The combo paella adds different meats like spicy chorizo sausage, chicken, veal and rabbit. Shellfish and fish filets can also be added in many combinations to add a regional flavor.

    Spanish Paella
    Serves 4-6

  • 2 tbsp. Olive Oil
  • 1/2 lb. Chorizo Sausage
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 C Short Grained Spanish Bomba Rice, Sushi Rice or Arborio Rice
  • 3.75 C Chicken or Seafood Stock
  • 1 C Green peas
  • 1pinch Paprika
  • 1pinch Saffron
  • 1 lb. Med. Shrimp, peeled and de-veined
  • 1 lb. Mussels, cleaned and rinsed
  • 1 lb. Clams, cleaned and rinsed
  • 2 tbsp. Olive Oil
  • 1 Lobster, sliced lengthwise
  • 1 C Tomato, seeded and chopped
  • ½ C Fresh Parsley, chopped
  • 1 Lemon, sliced
  • Place the stock in a saucepan and bring to a boil. Add the saffron and paprika and simmer on low heat. Add the olive oil to a very large skillet. When the oil starts to smoke, place the sausage into the pan, brown on all sides and then remove.

    Add chopped onion and bell peppers and sauté until tender. Add the rice and sauté until it turns white. Add the chorizo back to the rice mixture, then pour in the boiling stock and add the peas, tightly cover the dish and simmer for 10 minutes. Carefully remove the lid, add the clams and mussles then simmer covered for 5 minutes. Again, carefully remove the lid to the pan and place the shrimp into the rice. Cover and cook for 7 minutes or until the rice is tender and the shellfish are open.

    While the shellfish are steaming, place a large skillet over medium heat. Add the olive oil to the pan. Season the split lobster with salt and pepper. When the oil smokes, place the lobster into the pan and sear on both sides until the tail curls up.

    Serve the Paella hot, and garnish with fresh tomato, lemon and parsley.

    Tilapia with Peach and Corn Salsa

    I created this recipe while performing a demo at the Baltimore Farmers Market and Bazaar. I arrive early to set up my gear and the farmers bring me the bounty of the day. Usually in the summer months I am rolling in squash, greens and berries. Today was a treat when I greeted with a pile of fresh ripe peaches sweet corn and mint. I figured this would make a great salsa to top the seared tilapia that I was prepped to make. With a little love from the crowd, we prepared a great dish, bursting with colors, flavors, textures and nutrition.

    Tilapia with Peach and Corn Salsa

  • 2 tbsp. Olive Oil
  • 4 Tilapia, filets
  • 1 tsp. Salt and Pepper
  • Place a skillet over medium heat and add the oil to the pan. Dry the tilapia filets with a paper towel and season with the salt and pepper on both sides. When the oil smokes, place the filet into the pan and cook for 3-4 minutes. DO NOT TOUCH THE FISH!!!

    When the fish has cooked up the sides, very carefully flip the filets. Cook for 3-4 minutes or until the fish flakes apart easily when touched with a fork.

    Serve the tilapia on a platter and serve with a scoop of the peach and corn salsa.

  • 3 Peaches, small dice
  • 2 Corn, cut off the cob
  • 1/3 C Onion, small dice
  • 1 Bell Pepper, small dice
  • 1/4 C Fresh Mint, chopped
  • 1 tbsp. Olive Oil
  • 1 Lemon, juiced
  • 1 pinch Salt and Pepper
  • Place all of the ingredients into bowl and mix to combine. Season with salt and pepper and store in the fridge until service.

    You can throw just about any summer fresh veggies into this mix and have great results. I like to add fresh chopped yellow squash or zucchini, plums, edamame, apple or pears, blueberries and black beans.

    Now Get Crackin'! Chef Egg

    Rock Fish with Corn and Crab

    Rock Fish with Corn and Crab

  • 2 tbsp. Oil
  • 1.5 lbs. Rockfish, Cod, Tilapia, 4 - 6 oz. portions
  • 1 tsp. Salt and Pepper
  • ½ C Flour
  • 3 Egg, whisked
  • 2 tbsp. Butter
  • 1 tbsp. Shallots
  • ½ C Potato, small dice
  • ½ C Bell Peppers, small dice
  • ½ C Fresh Corn Kernels
  • 6-8 oz. Lump Crab
  • 1/2 C Wine
  • 1/2 C Cream
  • 1/3 C Tomato
  • ¼ C Fresh Herbs, chopped
  • Pre heat the oven to 425 F. Pre heat a large skillet then add the oil to the pan. Season the halibut with salt and pepper, dredge lightly in flour, dip in the eggs and then place in the pan. Cook the fish for 3-5 minutes or until browned lightly, turn the fish and repeat. Place the fish on a baking sheet and bake for 5 minutes.

    Wipe the pan clean then add the butter to the pan. Place the shallots, potato, corn, bell pepper into the pan and sauté until soft. Add the crab toss with the vegetables and then deglaze the pan with wine, simmer for 2 minutes and then add the cream. Simmer for 5 minutes; add the tomato and then season with salt and pepper.

    Place the fish on a plate, top with the crab mixture and garnish with fresh herbs.

    Union Craft Beer, Andouille Sausage, Shrimp and Cheesy Grits

    Union Craft Beer, Andouille Sausage with Shrimp and Cheesy Grits

  • 1 tbsp. Olive Oil
  • ¾ lb. Andouille Sausage, no casing
  • 1 lb. Shrimp
  • ½ C Beer - Anthem
  • ½ C Fresh Parsley, chopped
  • Place a large skillet over medium heat. Add the oil to the pan, when it smokes, place the sausage into the pan, toss the sausage until browned well. Add the shrimp to then pan and toss for 2-3 minutes, then add the beer and simmer for 2 minutes. Toss with fresh parsley and serve over the grits.

  • 2 tbp. Butter
  • 1 C Onions, minced
  • 1 tbsp. Garlic, minced
  • 4 C Chicken Stock
  • 1 C Beer - Anthem
  • 1 C Corn Grits
  • ¾ C Jalapeño Jack Cheese, shredded
  • Place a medium saucepan over medium heat. Add the onions and garlic to the pot and cook until soft. Add the beer and stock to the pot and bring to a boil. Slowly whisk in the grits and simmer for 15 minutes. Stir in the cheese and season with salt and pepper.

    Pan Seared Lobster

    Lobster is generally seen as a super gourmet dish, very expensive with not a lot of return on investment. While it is generally steamed and served with melted butter, I find lobster to be kind of boring and bland. While steaming is a classic prep, it does nothing for adding flavor to the delicate meat of this fiesty crustacean.

    Like a great steak, I like to pan sear split lobsters in olive oil with a little salt and pepper for the ultimate experience. Remember, if you have live lobsters, place them in the freezer for 20 minutes to stun them. If you have frozen tails, run them under clod water to defrost them and dry them very well before you start to cook them.

    Pan Seared Lobster

  • 2 Whole Lobsters or Tails
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Pepper
  • 3 tbsp. Olive Oil
  • 1 Lemon, quartered
  • 1/3 C Fresh Parsley, chopped
  • Very carefully split the whole lobster lengthwise through the whole body, remove the claws form the body and crack open with the back spine of a heavy knife. Season the meat with salt and pepper and set aside. Pre heat a large heavy, skillet over medium/high heat. Add the oil to the pan, when it smokes, place the lobster in the pan, meat side down. Cook for 5 minutes or until golden brown on the meat side. Turn the lobster over to the shell side and continue to cook for 5-7 minutes. The lobster is done when the shell will turn bright red and starts to curl up, the meat will also come out of the shell easily when tugged with a fork.

    Garish the lobster with a squeeze of lemon and a fresh chopped parsley. This dish goes great with steamed potatoes, risotto and grilled vegetables.

    Pics by Hank Vorher - Yes I made this, and it tasted fantastic!

    How to Filet a Fish

    How to Fillet a Red Snapper Fish -- powered by ehow

    Parmesan Crusted Tilapia

    Sauteed, Parmesan-Crusted Tilapia -- powered by ehow

    Sautéed Parmesan Crusted Tilapia

  • 3 Tilapia Filets
  • 1 tsp. Salt and Pepper
  • 1 tbsp. Italian Dried Herbs
  • 1 C Flour
  • 3 Eggs
  • 1/2 C Parmesan Cheese
  • 1/2 C Bread Crumbs
  • 1 tbsp. Butter
  • 1 tbsp. Olive Oil
  • Mix the cheese and breadcrumbs together and place on a plate. Season the tilapia with salt, pepper, and dried herbs. Dredge the filets lightly in the flour, then eggs, then the cheese and breadcrumb mixture. Place a skillet over medium heat and add the butter and oil to the pan. When the foam subsides, place the filet in the pan and let cook for 3 minutes or until golden brown. Turn the fish once and repeat. Remove the fish from the pan and drain on a towel. Serve the fish on a platter and garnish with lemon and herbs.

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