Steamed Salmon Steak With Caper Butter Sauce

I am obsessed with the seafood shops in Seabrook.  You can get so much wonderful seafood (live crab!) there for such a bargain.  I get salmon every time I visit and 9 times out of 10 it is filleted.  It is that 10th time that gets me.  I am not a huge salmon steak fan, I find them a challenge to debone and I usually prefer cooking a fillet.  So I ended up with a pound of salmon steaks last visit and I was on the hunt for a recipe.  This recipe comes from the article Cooking For One: A Treat Not a Choice as seen in the NY Times and is phenomenal, salmon steak and all.  I did some googling and the Vietnamese translation for fish fillet is phi lê cá.  Anyone know how to pronounce it?

Steamed Salmon Steak With Caper Butter Sauce

1 salmon steak, about ½ pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
¼ teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cube s
1 tablespoon capers

Bring water to boil in bottom of a steamer. Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.

Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt. Squeeze capers to extract excess liquid and add the capers to butter sauce

Remove salmon from steamer and serve with the sauce over it.

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Spicy Citrus Shrimp Tacos

I knew when I saw this recipe on Pink Parsley I would like it. We don't have a grill, so I pan sautéed the shrimp instead, which worked just fine.  Down here in Texas, I never see lettuce on tacos.  Back in Maryland it was always a taco condiment.  I always like the nice crunch it adds, especially when paired with shrimp. Miss F opted for no lettuce, just massive quantities of beans and cheese added to her two tacos.  I love how quickly this meal came together, it is perfect for a busy weeknight.

Spicy Citrus Shrimp Tacos

Marinade:
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 chipotles in adobo
1 teaspoon adobo liquid
2 tablespoons vegetable oil
1 teaspoon honey
1 teaspoon ground cumin
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
salt and pepper

1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1 cup shredded iceberg lettuce
¼ cup shredded carrots
8 small (6-inch) flour tortillas

Southwest Cream Sauce:
1 cup sour cream
1 teaspoon adobo liquid
½ teaspoon cumin
¼ teaspoon salt
juice of 1 lime

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Heat one tablespoon vegetable oil in a large skillet over medium-high heat. Sauté the shrimp for 3 to 5 minutes, until cooked through.

Divide shrimp among warmed tortillas. Top with shredded lettuce, carrots and cream sauce.

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Chicken Picasso

Oh my this was delicious. I adapted it quite a bit from Let's Dish.  My main goal was to reduce the number of dirty dishes.  Our condo has a Le Creuset Dutch oven, I love it so much and I try to use it as often as possible.  I figured the sautéing and baking could all be done in one vessel and it worked beautifully.  Miss F was a huge fan of the bell pepper, she gobbled up a ton of it.  C said this was the best pasta ever, excluding the fettucine alfredo at Carmine's of course.  This was after he made fun of the name while I was cooking.  Miss F is equally obsessed with "daddy pasta" at Carmine's so it looks like next on my to do list is to make fettucine alfredo with homemade pasta.

Chicken Picasso

3 bell peppers (1 each of red, yellow or orange)
4 boneless skinless chicken breasts
3 tablespoons butter
1 medium onion, sliced
2-3 cloves garlic, minced
½ cup chicken broth
1 (14 oz.) can diced tomatoes
1 teaspoon Italian seasoning
1 cup heavy cream
Salt & pepper, to taste
1 cup grated mozzarella
1 pound linguine, or pasta of your choice

Preheat the oven to 400 degrees. Seed the bell peppers and cut them into rings. Season the chicken with salt and pepper. In a large oven safe Dutch oven, melt the butter over medium-high heat. Lightly brown the chicken on both sides and remove to a plate. Add the onions to the pan and cook until soft, about 5 minutes. Arrange the onions over the chicken. Add the bell peppers to the pan and cook until just tender, about 3 minutes. Arrange the peppers over the chicken and onions. Add the garlic to the sauté pan and cook for 30 seconds.

Deglaze the pan with the chicken broth, scraping any browned bits on the bottom. Pour the diced tomatoes, Italian seasoning and cream into the sauté pan with the garlic and broth; season with salt and pepper. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. Nestle the chicken into the sauce and put the bell peppers and onions over top. Cover the pan with a lid and bake for 20 to 25 minutes in the preheated oven. Remove the chicken from oven and uncover. Sprinkle with cheese and return chicken to oven, uncovered, for another 10 to 15 minutes, until cheese is golden brown and chicken is cooked through. Serve with pasta.

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