“On a regular basis Seafood” by Nathan Outlaw. Quadrille Publishing. $29.99.
While you dwell on the coast of Maine, it behooves you to have a wide selection of seafood recipes.
Effectively-mannered company are too well mannered to say so, however there’s an expectation that fresh-caught fish, lobster, clams, scallops or shrimp will determine prominently in a meal or two.
In my kitchen that interprets into no-fail recipes for a great chowder, a well-cooked lobster, sautéed scallops and spicy stuffed quahogs.
However sometimes I prefer to enterprise into extra unique fare, which is why “On a regular basis Seafood” by Nathan Outlaw appealed to me.
The cookbook is bursting with attractive photographs and attention-grabbing recipes for dishes as diverse as razor clams with carrot-and-fennel chutney and jalapeño yogurt to scallops with cheddar crumbs, smoked paprika and cilantro butter.
How a few salad of octopus, avocado and tomato, topped with a lime and cilantro dressing, or barbecued jerk lobster with coconut rice?
It covers uncommon preparation strategies – it will by no means happen to me to pickle oysters with cider vinegar and serve with a shallot, caper and apple relish.
However that’s the enjoyable of a brand new cookbook.
The introduction displays Outlaw’s ardour for seafood, which he calls the final word comfort meals as a result of it cooks so rapidly. He assures readers that each one his recipes are designed for residence cooks – no particular gear or coaching wanted. (He’s a British chef with a number of eating places and a number of other Michelin stars.) And he stresses the significance of cooking with sustainably harvested seafood. It’s no surprise chef/crusader Jamie Oliver wrote the endorsement for “On a regular basis Seafood.”
“Any fish market or provider price your customized can have an acute consciousness of sustainability and know the place their seafood has come from,” Outlaw writes. “If they’ll’t reply your questions, don’t purchase from them.”
Fortunately, I’m surrounded by neighbors who like to fish for mackerel, smoke them and share the bounty. I had been utilizing the flesh as a poor man’s lox – flaked and combined with cream cheese and scallions, it’s a terrific unfold for bagels.
However Outlaw has an ideal recipe for a smoked mackerel and parsley soup, whose surprising taste comes from a wholesome dose of horseradish. I used to be skeptical at first, however it’s scrumptious.
I assume most readers don’t have a free, plentiful provide of sustainably harvested smoked mackerel, so I attempted one other recipe I assumed would have wider enchantment – shrimp cocktail quiche.
Right here’s Outlaw’s intro:
“I really like a great shrimp cocktail, who doesn’t? This picnic quiche is a bit nod to the ’70s basic. It has the identical flavors, however no limp lettuce or tasteless tomato. You can also make a giant one if you want, or little canape-sized ones as I generally do; simply regulate the cooking time accordingly. Shrimp cocktail won’t ever be the identical once more!”
I made this for a brunch, and it was scrumptious. The flavors blended fantastically, and the feel was mild. Bonus: My backyard produced a ton of cherry tomatoes, scallions and rosemary this summer season – all substances this recipe requires.
One caveat – regardless of the Tabasco, the flavors had been delicate, so I wouldn’t serve this with bacon or one other strongly flavored accompaniment. It could overpower the quiche.
However with a salad and easy soup, it was good.
It would take its place in my recipe field, proper subsequent to the directions for my go-to chowder, lobster, scallops and quahogs.
Carol Coultas is enterprise editor on the Portland Press Herald. She will be contacted at 791-6460 or:
SHRIMP COCKTAIL QUICHE
Recipe from “On a regular basis Seafood” by Nathan Outlaw
FOR THE PASTRY:
1 7/Eight cups all-purpose flour
2/Three cup unsalted butter, diced
1 teaspoon superb sea salt
2 teaspoons minced rosemary
1 giant egg, crushed
Three tablespoons milk
Egg wash (1 egg yolk crushed with 2 tablespoons milk)
FOR THE FILLING:
15 uncooked tiger shrimp, peeled, deveined and halved
Three giant eggs
1 1/Four cup heavy cream
Three 1/2 tablespoons good high quality ketchup
1/2 teaspoon Tabasco sauce
5 scallions, trimmed and sliced
10 cherry tomatoes, halved
3/Four cup freshly grated Parmesan
Sea salt and freshly floor black pepper
To make the pastry, put the flour, butter, salt and rosemary right into a meals processor and course of till combination resembles superb bread crumbs. (I made the pastry by hand, combining the dry substances and chopping within the butter.) Add egg and milk and pulse briefly till the dough comes collectively (I added and combined with a fork.) Form pastry right into a disc, wrap in plastic and relaxation within the fridge for at the least one hour. Preheat oven to 375F.
Roll out the pastry on a flippantly floured floor to 1/8-inch thick and use to line a loose-based rectangular tart or quiche pan, about 10-by-4-1 1/2 inches, or a 7-inch spherical pan, 1 1/2 inches deep.
Line pastry case with a sheet of parchment paper, and add a layer of baking beans. Relaxation within the fridge for 15 minutes.
Bake the pastry case for 15 minutes, then carry out the paper and beans, and brush the pastry with egg wash. Return to the oven for 3 minutes, then take away and put aside. Flip the oven all the way down to 325F.
For the filling, flippantly beat the eggs, cream, ketchup and Tabasco collectively, and season with salt and pepper. Scatter the scallions and cherry tomatoes within the pastry case, adopted by the shrimp, distributing them evenly. Pour on the egg and cream combination, then sprinkle with grated Parmesan. Bake for 25 to 30 minutes, till the custard is ready and the pastry is golden.
Go away the quiche within the pan on a wire rack to chill a bit earlier than slicing. Both eat heat, or depart to chill utterly and tackle a picnic.
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