Posts filed under ‘Seafood’

Fig Balsamic Drizzle tops 15-minute Salmon.

Salmon with Balsamic & Pesto Drizzles.

Salmon with Balsamic & Pesto Drizzles.

Making a syrupy balsamic vinegar has been on my to-do list for awhile.  When planning our April Spring Entertaining class, I wanted to take something simple and make it grand, so dressing up this super simple salmon dish with balsamic and pesto drizzles seemed like a great way to show off for company.  But the balsamic I had purchased just wasn’t syrupy enough, even the $20 bottle of Fig Balsamic I bought at the Olive A’Sudden store on my last visit to Palm Springs.  While it tasted heavenly, I was going to have to reduce it to the consistency I was looking for. (more…)

April 23, 2014 at 11:50 am 5 comments

Salmon with Crispy Rice Cakes

Salmon with Crispy Rice Cakes

Salmon with Crispy Rice Cakes and Smoky Date “Not Ketchup”.

The day after our “A Taste of Asia” cooking class, I looked in the refrigerator.   I had some leftover Asian sticky rice staring me in the face.  I had a bottle of Smoky Date “Not Ketchup”.  My sweetie had brought home a piece of salmon shrink wrapped on the recognizable white foam tray.   Hmmm.  What to make for dinner?  You know the feeling, I’m sure.   Well out of nowhere, inspiration hit and look what I created.  (more…)

March 5, 2014 at 9:15 am 2 comments

New England Clam Chowder

Clam Chowder

New England Clam Chowder

Who doesn’t love a good New England Clam Chowder. Creamy.  Salty, from the sea. Smooth, with chunks of meaty clams and the surprise as you bite into America’s favorite vegetable, the lowly potato. (more…)

February 4, 2014 at 9:02 am 3 comments

Avocado Grove Tour inspires Crab & Avocado Salad

Crab and Avocado Salad

Crab and Avocado Salad

The Crab and Avocado Salad is destined for my rotating repertoire and a menu item for one of my upcoming cooking classes. In this dish, the creaminess of the avocado matches so well with the crunch of the raw cabbage and persian cucumber slices. The garlicky mayo blend pulls together the exotic and delicate taste of the crab.  Yum!  I’m in love…with this dish. (more…)

March 14, 2013 at 10:16 am Leave a comment

Glazed Butterfly Shrimp for an Elegant Valentine Dinner Party

Glazed Butterfly Shrimp Cover 2-13Here’s an elegant recipe to serve your Valentine or the loves in your life at your next dinner party.  The Glazed Butterfly Shrimp is so easy to make and unbelievably delicious, you may be preparing an elegant meal a lot more often for your sweethearts…and that is not a bad thing!  I developed this delicious Glazed Butterfly Shrimp recipe because I had some Southern Comfort in the cupboard and wondered what I could make with it.  Southern Comfort is a sweetened spirit, so feel free to try other liquors or liqueurs with a little sweetness in its place.  Your guests will love this dish.  The butterflied shrimp are elegant on the plate, lined up with their tails all facing the same way to one side of the rice timbale.  The glaze on the shrimp is sweet, sticky, creamy and heavenly.  After you take the shrimp out of the skillet, you can add in some more milk or cream to round up the remaining sauce and ladle it around the plate. (more…)

February 14, 2013 at 8:03 am 2 comments

Elegant Valentine Dinner Cooking Class – Feb, 7, 2013

Glazed Butterfly Shrimp

Glazed Butterfly Shrimp

Would you like to make something special for your Valentine?  or would you like an easy menu for an Elegant Dinner Party?  This class will prepare you for a special event, right down to creating a beautiful plate for the sweethearts in your life.  Patricia K. Rose, of Fresh Food in a Flash, will lead this hands-on cooking class on Thursday, February 7, 2013, 6:00-9:00 at the Holy Nativity Community Hall in Westchester.  Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine.  (more…)

January 16, 2013 at 10:53 am Leave a comment

Vietnamese Spring Rolls from Roy’s Restaurants

Vietnamese Spring Rolls

The Vietnamese Spring Rolls were very popular at our Asian Cooking Class and very easy to make too.  I think this may be my new “go to appetizer” for a dinner party.  You can put virtually anything into the spring roll wrappers and make up a wonderful quick and healthy bite as a passed appetizer. (more…)

February 11, 2012 at 7:55 pm 1 comment

Celebrate the New Year with a Seabass Dinner Party!

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

The Autumn Dinner Party Table

The Autumn Dinner Party Table

My sweetie and I love to host dinner parties, connect personalities and people with same interests and try out new menus.  This fall we put a few parties on our calendar.  This party was by far the most precious!   Why!  Because I had a meeting at Anderson Seafoods to discuss an advertising program in the magazine I represent, La Cucina Italiana.  When I mentioned that I was a food blogger, he kindly offered to send me some very fine and fresh seafood for my dinner party that weekend.  I knew that my guests and I were going to enjoy something very special.  I’ve documented here the play by play of this precious cargo.

Anderson Packaging brings ice cold fish to my door!

Anderson Packaging brings ice cold fish to my door!

Alberto from Anderson Seafoods asked what I would like for my dinner party and I told him to surprise me.   When the box arrived, I couldn’t wait to see what was inside.  The packaging alone was impressive.  The seabass I found inside was ice cold from the dry ice that was still stingingly cold.

So now that I knew what I was serving for dinner the next day, I had to get to work on my menu.

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

I had just completed my Fall pizza class, and I had some ingredients still around that would make a great flatbread, so that was going to be our appetizer.

Sweet Heirloom Tomatoes in our Caprese Salad

Sweet Heirloom Tomatoes in our Caprese Salad

The last of the fall heirloom tomatoes were at the farmers markets, so the Caprese Salad I’d been serving since August was definitely on the menu.   Then there was the main course.  Fall to me means butternut squash and mushrooms.

Porcini and Crimini Mushroom Sauce

Porcini and Crimini Mushroom Sauce

I had picked up some top quality dried porcini mushrooms from Far West Fungi on my travels to the Ferry Building in San Francisco, so I thought this would be my moment to put them to good use.  To stretch the intense taste of the porcini, I added some crimini mushrooms to the sauce that would top our precious seabass.

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

To round out my plate I would add some greens – spinach sauteed in olive oil would be perfect along with a garnish of crispy prosciutto.

Seabass off the grill, ready to go in the oven

Seabass off the grill, ready to go in the oven

This fish preparation would be delicious with any firm white fish. The technique of grilling the fish first, then finishing in the oven helps the fish cook evenly and prevents it from being overcooked.  Dessert was my Pumpkin Pecan Cheesecake I was testing for my Pie Classclick here to see the recipe.

Seabass with Porcini Mushroom Sauce

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

  • 1 ounce dried porcini mushrooms
  • 2 Tbsp olive oil
  • 16 ounces crimini mushrooms or button mushrooms
  • 1 clove garlic, minced
  • 1 sprig thyme
  • 8 6 oz. portions sea bass or firm white fish
  • 1 Tbs olive oil

1. Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

2. Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

3. Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

4. While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

5. Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

6. Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes, remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.

Servings: 8

December 24, 2011 at 9:04 am 1 comment

Singapore Noodles with Shrimp and Garlic

Singapore noodles 3-11One of my favorite dishes from our Quick One-Dish Meals Cooking Class was the Singapore Noodles with Shrimp and Garlic.  Yum!  I can’t wait to try these again.  This recipe came to me from Martha Rose Shulman’s book, Ready When You Are.   (more…)

March 10, 2011 at 11:44 am 1 comment

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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October Unprocessed 2012
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