Stephencooks

COURSE

Appetizers & Snacks

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Side Dishes

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STYLE

Comfort Food
Chinese

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Grilled Food
Italian
Japanese
Pasta
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Roasted Vegetables
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MAIN INGREDIENT

Beef

 Chicken

 Eggs

Lamb
Pork

Seafood

Veggies


NUTRITION

Healthy Recipes


 Low Carb


 Low Fat

Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes


 Leftovers


 Quick Prep

Sauces
Tips & Tools
Wild Caught / Foraged



Ingredients & Recipes: Seafood

 

Asian-Influenced Scallop Amuse-Bouche



The Maine scallop season closes this week so I made sure I got a share of the last catch from the Port Clyde Fresh Catch rep at the Portland Farmers' ...

 

 

Baby Calamari Stuffed with Shrimp and Pancetta



I get these baby squid, imported from Vietnam, in 2-1/2 pound frozen blocks at the Asian market. They are very tender, so I've found a lot of pleasant...

 

 

Bacallà Marsala



One of my all-time favorite Italian restaurants, The Daily Catch, on Hanover Street in Boston's North End, has a dish -- Monkfish Marsala -- that stan...

 

 

Baked Stuffed Striped Bass with Spring Herbs



My usual routine would be to steam this fish in the Asian style, with broth of fermented black beans, Chinese black vinegar, soy sauce, garlic and gin...

 

 

Beer-Boiled Shrimp Po'Boy



I set out to reinterpret the shrimp po'boy, as seen through my New England lens (I grew up in Michigan but have lived my adult life almost entirely in...

 

 

Betty's Authentic Baltimore Crabcakes



Elise's mother Joan lives in Baltimore, and of course we visit her there, and of course, like everyone who goes to Baltimore, we love to have crab whe...

 

 

Black Bass with Fennel-Orange Cream



I always think bass is a particularly good fish for interesting sauces, because while fresh and firm the white meat is very delicately flavored, and s...

 

 

Boat-fresh Haddock and Maine Shrimp Stew



Boat-fresh haddock and the cold water shrimp known locally as Maine shrimp are among the best of the winter bounty from the fishery, so I keep coming ...

 

 

Calamari Pizza with Goat Cheese and Oregano



On the way to our fitness walk on the beach this morning, Elise asked me the question she asks nearly every day. She likes to have something to look f...

 

 

Calamari with Thai Basil, Onions and Ginger



This dish is very simple to prepare. The calamari is briefly blanched, then quickly stirfried with the onions and ginger, and finally mixed with the o...

 

 

California Roll Salad: Maine Shrimp, Avocado, Rice and Cucumber



Here it is: the California Roll Salad, featuring rice, fresh shrimp, mayonnaise, avocado, cucumber, wasabi and soy sauce -- the exact ingredients that...

 

 

Ceviche of Yellowfin Tuna, Shrimp and Scallops



One of our favorite dishes in the summer is this seafood ceviche, which appears on the home menu around the middle of July when the yellowfin tuna arr...

 

 

Christmas Eve Menu - The Feast of the Seven Fishes



Christmas Eve in the ancient Catholic church was a vigilia di magro -- a sacred fast day, on which no meat could be consumed. This stricture has long ...

 

 

Cilantro Shrimp Tempura-Style



Here's another dish to consider as you plan your Christmas Eve Feast of the Seven Fishes, or any time you want a tasty bite to start a meal: lightly b...

 

 

Cod Roasted with Pancetta, Leeks, Mushrooms and Tomatoes



With whitefish fillets I like to keep things simple, since the flavor is so easily hidden or overwhelmed by sauces or additions, so these beauties wer...

 

 

Crab, Brie and Roasted Pear Pizza



Okay, this is how cooking in my kitchen goes on a lot of days: I have stuff to use up, leftovers, etc., and I'm feeling creative. The challenge is, ho...

 

 

Crispy Fried Smelts



Here's one more way to prepare your Christmas smelts. Battered and fried crisp, this is the most popular way to cook them, and no wonder...these littl...

 

 

Cured Bluefish, Gravlax Style



Gravlax is a glorious creation: wild salmon, firey orange-red to begin with, is cured with salt, sugar and herbs. The meat firms and achieves a kind o...

 

 

Fish Chowder with Fennel and Corn



I was in Harbor Fish Market at the sliced fish case, discussing the $20/lb "sushi-grade" tuna with one of the staff when I spotted a tub of "chowder m...

 

 

Fish and Lobster Pie



This is my version of Fish and Lobster Pie. It differs from most recipes for seafood pie, which are usually a mixture of fish and cheese baked in a pi...

 

 

Flounder and Maine Shrimp Brunch Tartlets



With the holiday entertaining season heating up in earnest now, brunch recipes will come to the fore. This recipe was developed as my contribution to ...

 

 

Flounder and Maine Shrimp Roulades in Polenta Cups



There was a snowstorm a couple of days ago and when I stopped at my local fish market they apologized for the sparse selection in their display case. ...

 

 

Fresh Crab Canapé



Maine lobsters get all the attention but Maine crab is a star in its own right. Available fresh-picked in plastic containers all over the state, it ha...

 

 

Ginger Teriyaki Swordfish



This is a quick, easy variation on the traditional Japanese teriyaki-style preparation. The standard teriyaki sauce (the name refers to the luster the...

 

 

Ginger-Steamed Cabbage with Little Dried Shrimp



This is an adaptation of a traditional method of preparing Chinese cabbage ("celery cabbage"), and it's become a regular guest at our table. It's quic...

 

 

Grilled Halibut with Crab Sauce



Halibut is an interesting fish in that it offers both big benefits and big challenges to the creative cook. The benefits are that it's a big flatfish ...

 

 

Grilled Salmon Sandwich



'm in Rochester visiting my daughter Jennifer, son-in-law Craig and granddaughter Madi. Craig is a professional tuba player with the Rochester Philhar...

 

 

Grilled Shrimp with Basil, Garlic and Tomatoes



A quick and easy recipe for grilled shrimp with garlic, basil and tomatoes. Perfect for summer suppers or gameday spreads....

 

 

Grilled Striped Bass with Lemon Butter Sauce



One of the more pleasant side benefits of living near the beach is that every once in a while you can pull your dinner from the sea. The other morning...

 

 

Haddock Fillets with Cranberry-Ginger Butter Sauce



This dish is a child of the holiday season. I don't usually have dried cranberries and crystallized ginger slices in the pantry, but last week I did s...

 

 

Haddock Fillets with Mushrooms, Tomatoes, Onions and Pancetta



One of the best wild-caught products of the New England fishery is the simple haddock. Usually breaded and fried, and almost always used for fish and ...

 

 

Haddock Poached in Wine with Maine Shrimp Sauce



Another of the great wild-caught seafood harvests in Maine is the beautiful little shrimp that appears in our markets in the winter. Fresh, delicate a...

 

 

Jambalaya Calzone



Kevin over at Seriously Good made a calzone a few weeks back which got me thinking about these little cousins of the sandwich, the pizza and the Corni...

 

 

Lillian's Christmas Bacallà



Every year we have a traditional "Feast of the Seven Fishes" at our house on Christmas Eve. This is an ancient Catholic tradition in southern Italy --...

 

 

Lime-Ginger Grilled Swordfish with Bamboo Shoots

I picked up a nice New England-caught swordfish steak yesterday, and I had some fresh bamboo shoots from my trip to the Asian market last week. As I w...

 

 

Lobster / Shrimp Broth



This lobster/shrimp broth is an important ingredient in my kitchen and I almost always have several containers of it on hand in the freezer. It provid...

 

 

Lobster Burger Caribe



This is another in my series of explorations of the other possibilities, beyond grilled beef, when the topic turns to burgers. The idea of a lobster b...

 

 

Lobster Chowder with Fennel, Corn and Pancetta



Lobster makes a great starter for your Thanksgiving dinner! Jasper White, the founder of the fabulous Summer Shack restaurants and author of "Lobster ...

 

 

Lobster, Zucchini and Corn Pizza



This pizza is more of a savory dinner tart than a traditional pizza, since the bottom layer is basically a shallow quiche-like custard of eggs, cheese...

 

 

Maine Shrimp Boil



This is the simplest and probably the most popular way to cook and eat Maine shrimp: boil them in salted and herb-perfumed water and just set them out...

 

 

Maine Shrimp Pizza with Avocado and Tomatoes



Maine shrimp are back again, so when I got a request from Elise for pizza last night I knew what I was going to do. Maine shrimp are really special, a...

 

 

Maine Shrimp Risotto with Pancetta, Roasted Leeks and Garlic



This risotto is fairly typical of the way dishes develop in my kitchen. I had the idea to make a risotto with roasted leeks and garlic a few days ago,...

 

 

Maine Shrimp Spring Rolls



We're always looking for a new way to use our beloved Maine shrimp. Thankfully, the season this year goes until May 29 so I've got plenty of time to c...

 

 

Maine Shrimp with Lemon-Ginger Sauce



It's last call for Maine shrimp for this year so I grabbed one more bag of these beauties. The season legally extends until the end of May but Mother ...

 

 

Monkfish with Mint/Honey Reduction Sauce



I stopped by Free Range Fish Market again in Portland and had a hard time chosing between local line-caught halibut, some more huge diver scallops or ...

 

 

Mussels Julia



Pierre Franey once made a comment to the effect that "the main reason to cook mussels is to make the beautiful broth" into which crusty bread can be p...

 

 

Open-faced Pipérade Omelette with Swordfish



This is a great dish for brunch or an informal supper, with or without the swordfish, shrimp, lobster or other seafood that I often use in it. The pip...

 

 

Oysters, Brussels Sprouts and Pancetta Gratin



Okay, somebody has to stop me! Last week I went crazy with Brussels sprouts and I thought I had it out of my system. But yesterday Molly at Orangette ...

 

 

Pan Roasted Smelts



These little seasonal fish call out to me every time I see them in the fish market in winter and early spring. Relatives of salmon and trout, they are...

 

 

Pan Roasted White Bass with Wine-Butter Sauce



Usually I steam a whole fish in the Chinese style, or grill it over charcoal, and for those methods I'm usually looking for a 2-1/2 - 3-1/2 pound fish...