The Herbalist and The Carnivore

Archives for January 2019

Snapper in Spicy Tomato Broth

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Lightly coated snapper in a spicy tomato broth

Sometimes simple is satisfying. This recipe features a fillet of snapper that has been lightly coated in cornmeal and gently pan fried. The fillet sits in a simple broth of Mexican inspired herbs and spices.

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Snapper in Spicy Tomato Broth

Lightly coated snapper in a simple spicy tomato broth
Course Main Course
Cuisine Seafood
Keyword mexican, snapper, soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

Snapper:

  • 4 small fillets snapper
  • 1 cup cornmeal
  • ¼ cup flour
  • 2 tbsp butter
  • 2 tbsp olive oil

Broth:

  • ½ yellow onion frenched
  • 1 tbsp olive oil
  • 5 cherry tomatoes halved
  • ⅓ jalapeno sliced
  • 1 tomato chicken bouillon cube
  • 3 cups water
  • 2 bay leaves
  • ¼ tsp coriander
  • ¼ tsp New Mexico chili powder
  • 1 pinch red chili flakes

Instructions

Make broth:

  • In a pot over medium heat cook onions in olive oil until softened.
  • Add cherry tomatoes, cook for 2 minutes.
  • Add remaining broth ingredients, cook on low until fish is done.

Make fish:

  • Combine cornmeal and flour in a small bowl.
  • Dredge each fillet in cornmeal mixture.
  • Pan fry in butter and olive oil over medium heat until golden brown.
  • Serve in broth.

Asparagus & Pea Risotto with Shrimp

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Sunday dinner has never been so easy with this creamy asparagus and pea risotto with shrimp. It’s so simple to make that you’ll have dinner on the table in just over 30 minutes. Think risotto is hard to make? Well, think again. This recipe makes it easy to get a rich and creamy bowl of goodness and the best part is there is very little cleanup. Serve with a glass of chilled white wine sit back and enjoy.

Creamy asparagus and pea risotto with shrimp
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Asparagus & Pea Risotto with Shrimp

Creamy cheesy risotto with delicate asparagus and peas topped with shrimp
Course Main Course
Cuisine Seafood
Keyword creamy risotto, risotto, Shrimp risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

Risotto:

  • 1 cup arborio rice long grain white rice works
  • 5 cups approx. chicken broth, warming in a separate pot
  • ½ cup white wine
  • ½ cup shallot minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ½ bunch asparagus chopped
  • ½ cup peas
  • 2 tbsp heavy cream
  • 1 cup parmesan fresh grated + a little extra for garnish
  • S & P to taste

Shrimp:

  • 12 large shrimp peeled, deveined, but leave tails on
  • 1 small pinch red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp shallot minced
  • 1 tbsp basil chiffonade
  • The Herbalist & The Carnivore

Instructions

Risotto:

  • In a heavy pot ( I use my dutch oven) melt 1 tbsp butter and oil over medium heat
  • Add shallot and cook for 1- 2 minutes
  • Add rice and cook until it smells nutty, not browned
  • Add white wine and stir until absorbed
  • Turn heat to medium low
  • In the next approx. 20 minutes, add one cup at a time of chicken broth. Slowly letting it absorb into the rice. You will need to continuously stir during this process.
  • After 10 minutes of adding the broth, add the asparagus, then keep with adding the rest of broth little by little
  • After about 20 minutes, the broth should all be added. The rice should be cooked.
  • Sometimes you need a little more or less of the broth. Just keep your eye on it. I’m a taste tester, so I taste along the way.
  • Add peas and stir
  • Add heavy cream and 1 tbsp butter, stir
  • Add S & P to taste, stir
  • Add 1 cup parmesan, stir

Shrimp:

  • In a medium saute pan, heat oil on medium high heat
  • Add red pepper flakes
  • Add shallot, stir
  • Add shrimp, searing on one side
  • Sprinkle shrimp with S & P
  • Turn shrimp over and sear other side
  • Add basil and toss
  • Remove from heat and serve over risotto with sprinkle of parmesan on top

Green Chile Tortilla Soup with Shredded Chicken

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Looking for a soul soothing soup you can share with friends? Look no further. This Green Chile Tortilla Soup is just that. It’s a simple broth of fire roasted chile, cumin and corn tortilla topped with cilantro, cotija and shredded rotisserie chicken. I mean, how easy is that? It’s perfect for a small gathering of friends because it’s ready in 30 minutes, which leaves more time conversing with your guests. And….it’s so easy to make vegetarian, just skip the rotisserie chicken on top and problem solved!

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Green Chile Tortilla Soup with Shredded Chicken

Green chile and cumin scented chicken broth with traditional corn tortillas for an authentic texture, topped with shredded rotisserie chicken and cotija cheese. 
Course Appetizer, Main Course
Cuisine Soups, Stews, Chowders
Keyword chicken soup, mexican soup, soup recipes, tortilla soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 2 large shallots, halved and sliced thinly
  • 3 clove garlic, minced
  • 1 pasilla pepper, halved and sliced in strips
  • 14 oz fire roasted green chiles
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/4 tsp chipotle powder or cayenne
  • 2 cubes Knorr tomato chicken bouillon
  • 8 cups chicken broth
  • 1 tbsp cilantro, rough chopped
  • 1/2 cup corn, frozen
  • 1 small corn tortilla, torn into very small pieces
  • 18 tortilla chips
  • 1 lime, sliced in wedges for serving
  • 1 rotisserie chicken, shredded
  • 1/2 cup cotija cheese for serving

Instructions

  • Saute shallot and garlic in a soup pot over medium heat, stirring continuously for 2-3 minutes.
  • Add diced green chile and pasilla pepper, saute for an additional 2-3 minutes.
  • Add salt, pepper, cumin, chipotle powder, tomato bouillon and chicken broth.  Bring to a simmer and add cilantro, corn and torn corn tortilla.
  • Continue to simmer for at least 30 minutes.
  • Taste test for salt.
  • Serve in bowl and garnish by floating 3 tortilla chips in broth. Top with cilantro and cotija cheese. Place lime on side.

Penn Cove Mussels in Red Curry Broth

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Penn Cove mussels get steamed in a coconut red curry broth
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Penn Cove Mussels in Red Curry Broth

Local Penn Cove mussels steamed in a coconut red curry broth 
Course Appetizer, Main Course
Cuisine Seafood
Keyword mussels, pacific rim recipes, red curry, shellfish, thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 lb Penn Cove mussels debearded
  • 1 tbsp cooking oil
  • 1/2 cup carrot julienned
  • 1/2 cup sweet onion julienned
  • 1/2 cup red bell pepper julienned
  • 1 jalapeno julienned
  • 1 large garlic clove rough chopped
  • 1/2 stalk lemongrass halved
  • 1 tbsp red curry paste
  • 1 tbsp coconut milk
  • 1 tsp creamy peanut butter
  • 2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 tbsp fresh basil leaves torn

Instructions

  • Heat cooking oil in a large pot over medium high heat.  Add carrot. onion, red bell pepper, jalapeno, lemon grass and garlic. Saute for 2-3 minutes.
  • Stir in red curry paste, letting the spices warm. Then add coconut milk, creamy peanut butter, chicken broth and brown sugar.  Simmer for another 2-3 minutes or until carrot has began to soften.   
  • Remove vegetables from pot and set aside in a small bowl. 
  • With the liquid simmering, add mussels and basil and cover.  Steam mussels until they open. 
  • Serve mussels by scooping mussels and a ladle of broth into a large bowl. Place a portion of the vegetables in each bowl and garnish with additional basil, if desired.

Dungeness Crab Melt with Tillamook Cheddar Cheese

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Open Faced Dungeness Crab Melt

Rich, buttery Dungeness crab, Tillamook sharp white and medium cheddar and fire roasted tomatillo on grilled sourdough toast.
Course Breakfast, Main Course
Cuisine Burgers, Sandwiches, Pizza, Seafood
Keyword crab, pnw recpies, sandwich
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4

Ingredients

  • 10 tomatillos, sliced in half shell removed
  • 1/4 cup heavy cream
  • 4 1 inch sourdough bread slices
  • 2 tbsp butter
  • 1 lb Dungeness crab
  • 1 cup Tillamook white cheddar cheese, shredded
  • 1 cup Tillamook medium cheddar cheese, shredded
  • 3 tbsp mayonnaise
  • 4 tsp green onion, thinly chopped plus more for garnish

Instructions

  • Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes.  Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream.  Set aside.
  • Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside.
  • Drain excess moisture from crab meat and place crab meat in a bowl.  Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together. 
  • Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides.
  • Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Growing up in the Pacific Northwest, my family would always go boating. We would come home with the freshest seafood from King salmon to Dungeness crab and when we did, my mother would make Dungeness crab melts. The classic version uses cheddar cheese and a slice of tomato. I’ve taken a blend of buttery Dungeness crab, sharp white cheddar, fire roasted tomatillos and spicy pepper jack and mounded it up on grilled sourdough. it’s rich, it’s cheesy and it is perfect for Valentine’s Day brunch or anytime you want an indulgence.