1

Simple Sous-Vide Scallops

This is the most simple and easy way to cook scallops…sous-vide. The scallops are moist, tender and yes, perfect.

I hope you all had a great Thanksgiving and enjoyed precious time surrounded by your loved ones…we celebrated the holiday at my uncle’s home and it was a huge potluck with plenty of food from traditional Thanksgiving dishes to  all over the world cuisine dishes…with that said…we did not bring home any leftover, therefore I am sharing with you this week a very easy and quick way to cook scallops…

– Are scallops tricky to cook?

Scallops are mainly composed of water (up to 80%) and the remaining in protein and small quantity of lipids (fat) and carbohydrate, therefore if properly cooked it will be very tender with a unique sweet flavor…

Due to the facts above, cooking scallops is a very tricky thing for me…I like when cooked to almost, I mean almost…not quite well done…it is a fine line in between as I dislike the raw and slimy texture…like them firm and soft…as you see, it is a difficult process, not too soft and not rubbery and stringy…

– Why sous-vide?

I found through the internet that using sous-vide method I can really accomplish the perfect texture when cooking scallops…and I can assure you that it is indeed very true and very easy to control….time to bring the Anova Precision Cooker out…

This method is so easy and simple and only require a few ingredients…salt, pepper and olive oil and the best quality of Atlantic Sea jumbo scallops.

– Where did I find this recipe?

The recipe below was mainly based from food for net.

– Should we take a look on how it was done?

Ingredients:

  • Approximately 1 lb Atlantic Sea jumbo scallops
  • Salt and pepper to taste
  • Olive oil

Method:

Bring the water-bath to 52C.

Pat dry the scallops, and sprinkle salt and fresh ground pepper generously.

Pace the scallops in the plastic bag, make sure to have it in single layer.

Drizzle olive oil into the bag.

Make sure to remove all the air bubble from the bag when “cooking” the scallops in the water-bath. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

Place the bags gently into the water-bath and set the time for 20 to 25 minutes.

Once the time is up, gently remove the bag from the water-bath, drain the liquid from it and pat dry the scallops.

In a cast iron skillet, add a little olive oil or butter, and sear both side of the scallops until golden brown.

Serve immediately.

– Looking for more sous-vide recipes?

If you enjoy using sous-vide method, you might want to take a look at the others Sous-Vide Recipes below.

Did you know that scallop is actually the adductor muscle of scallop? Pretty confuse right? This is the muscle that is used to open and close the shells, which is how the scallop swim.  Scallops, in spite of high content of protein, contain high cholesterol, therefore should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Shrimp over Pesto Zucchini Noodles

Have you ever tried cooking shrimp using an air fryer? Well, this is a super simple way to have your shrimp cooked fast and without fuss…and it is delicious topped on zucchini noodles tossed with pesto sauce.

It has been a long time since I last posted a recipe or anything…I had a long break and during this time so much had happened, some good and some not so good…I should start with the “not so good” one…

When I decided to come back blogging I encountered a major mess on the website as we had some glitch on the hosting/server system and all the posts and pages got lost and the comments nowhere to be found.  I am still working on retrieving the posts, one by one… and updating as much as I can. I almost gave up on blogging but decided to rebuild and take it slowly…without any pressure and revisiting the old posts, it was like looking at old photo albums…now the comments are totally gone, and I am very sadden by it as lots of great memories were in it, all the people I met and visited…

Now, the good news…we move to a new house…after searching for our forever home for almost two years we finally move into our dream home where we plan to retire. It was a lot of work moving and redecorating the house. Fast forward 3 months…we finally have it the way we like and start to really enjoy the new neighborhood and all the amenities that the city offer.

With all that said, I am still in the process of coming back, gathering my thoughts together but decided to say “HELLO” and post a simple recipe…using my air fryer which I am still in love with. Confession…I cheated on the pesto sauce and used the one from Trader Joe’s….

So here we go…

Ingredients:

  • ½ lb shrimp, clean and deveined
  • ½ tablespoon olive oil
  • Salt and pepper to taste
  • 2 large zucchini, spiralized
  • Pesto sauce, store bought or homemade.

Method:

Preheat the air fryer according to the manufacture’s instruction at 350F.

In a medium bowl, place the shrimps, olive oil, salt and pepper. Toss gently and place in the air fryer basket. Cook for approximately 7 minutes, make sure to “shake” the basket once in between cooking time.

While the shrimps are in the air fryer, blanch the spiralized zucchini.  Drain well and set aside.

To serve, toss pesto sauce to the blanched zucchini and top with the air fried shrimps. Serve hot.

I hope you enjoy this simple and easy recipe using air fryer you might want to take a looks at recipes using air fryer from my Recipe Box.

Did you know that shrimp is low in calories and contain many nutrients and vitamins? In spite of the healthy content in shrimp, we need to be aware that shrimp has high sodium and cholesterol, therefore should be eaten in moderation, especially is you have high blood pressure and heart condition.

Thank you for visiting Color Your Recipes…have a colorful week!




Jalapeno Artichoke and Crab Dip

Just by mixing two ready available products and you will have this creamy, rich, hearty crab dip… 

I learned this recipe while visiting a friend in Palm Desert and no need to mention that I liked so much that I made when we had a small family get together.  When my friend told me that she was planning to serve Jalapeno Artichoke and Crab dip I didn’t think much about it until I tried it.  I was a bit puzzle, as I had tried “Jalapeno Artichoke Dip”, from Costco, but never saw it with crab…and when she told me that she just added crab, I was like…”no wonder I have never seen it…this is really good!”.  I dressed it up a little by adding some greens…parsley…and a hint of black pepper.

It is pretty good as it is…cold, but better when slightly warm. So it is up to you to pop the dip into the oven for a few minutes or not. Just imagine loading your crackers with this creamy, spicy and packed with chunk of crabmeat…so, so, good!

Ingredients:

  • 1 container of ready jalapeno and artichoke dip
  • 1 lb crabmeat
  • Fresh parsley to taste
  • Fresh ground black pepper

Method:

Place the jalapeno/artichoke dip and crabmeat in a mixing bowl.  Mix gently as you do not want to keep some of the chunks of crabmeat intact.

Add parsley and black pepper to your taste and mix lightly.

Serve cold or warm with crackers, toasts, vegetables or with whatever your palate craves.

I hope you enjoy this simple and easy way to make a very flavorful seafood dip.

Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.

Thanks for visiting Color Your Recipes…have a colorful day!




Air Fried Chunky Crab Cake

If you are looking for a healthy recipe for crab cakes, this is the one. This crab cakes taste so good that you will not be able to tell that they were pan “fried”  in the air fryer.

When eating crab cakes I love big chunks of crab in it…and get so upset when there is more filling that crab, so to fix the problem, I try not to order crab cakes when eating out and make my own.  I have made crab cakes using the conventional way by pan frying the cakes…but this time I decided to experiment with the air-fryer, and you know what?  It does work…especially that I do not have to flip the cakes while they were not set, which sometimes the cake can fall-apart during the process.

The crab cakes were crispy on the outside and moist on the inside…totally delicious.  I did not have to use any sauce, just serve with a squeeze of fresh lemon.

Ingredients:

  • 2 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoon Old Bay seasoning
  • Fresh pepper to taste
  • ¼ cup finely chopped green onion
  • 1 pound lump crab meat
  • ⅓ to ½ cup panko

Method:

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay in a medium bowl and mix well. Add the finely chopped green onion to the mayonnaise mix and mix gently.

Add the crab to the mayonnaise mix until all incorporated. Add the panko to the crab/mayonnaise mix and fold together until just combined, being careful not to over mix keeping the crab chunks intact.

Cover the crab mix and place in the refrigerator for approximately 1 hour.

Shape into approximately 8 crab cakes of 1 inch thick, make sure to not pack the cakes too tightly.

Preheat the air-fryer to 350F.  Once the air-fryer reaches the desired temperature, gently place 4 crab cakes into the basket and set to air fry for 10 minutes, the crab cake should be set and with a light crust.  Make sure to flip the crab cakes after 5 minutes to accomplish even cooking.

When ready, gently transfer to a plate. Serve with lemon wedges.

If you enjoyed this crab cakes recipe you might want to look at Jalapeno Artichoke Crab Dip or Panko Crusted Crab Cake recipes.

Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.

Thank you for stopping by Color Your Recipes…have a colorful day!




Ahi Tuna Poke, Raw Fish Salad

Get a fresh piece of sashimi grade ahi tuna and you are ready for a nice treat…simple and super easy ahi tuna poke (raw fish salad) recipe…

We are pretty addicted to poke since we discovered a while ago…poke places are popping up like crazy in our area, even Costco sells it…we have tried many places and they all have their specialties…I am okay with the Costco one, but the portion are humongous…which often is not suitable for our little family of two, and it does not taste the same the next day…so I decided to make my own…the one that I am sharing here today is pretty basic, you can really add what you like and come up with your own recipe…saltier, spicier, greener, crispier…as you see, so many option.

If you are not into raw fish, I totally get it, but if you enjoy sashimi you might want to try poke. I like to serve poke with white rice or even with crackers.

Ingredients:

  • ½ lb ahi tuna, sashimi grade
  • 1 tablespoon soy sauce
  • 1 green onion, finely chopped
  • ½ teaspoon sesame oil
  • ½ teaspoon sriracha
  • 1 teaspoon roasted sesame seed

Method:

Cut the ahi tuna into approximately ½ inch square and place in a small bowl. Add the green onion on it.

In a small bowl, mix together the soy sauce, sriracha, sesame oil together.

Pour the sauce in the tuna and mix gently. Sprinkle the roasted sesame seeds and serve.

Did you know that poke is a Hawaiian verb? It means “slice”, “cut”.

Thank you for stopping by Color Your Recipes…have a colorful day!




Butter Lemon Swai, Sous Vide

Looking for a perfect cooked fish? This lemon butter swai is cooked to perfection using sous vide method. The fish is moist and tender, loaded with flavors.

Have you ever heard of “SWAI fish”? Swai fish is a catfish from Vietnam, which has a delicate texture and much milder taste than catfish which sometimes can have a “muddy” flavor.

Swai are moist, soft, flaky, and delicate and its flesh turns from lightly beige to whitish color once cooked. I have baked, steamed and now sous vide. You mainly can cook it anyway you like, because of its delicate texture grilling might be a bit challenging, as the fish might fall apart easily.

Apparently there was a “catfish wars” between US catfish farmers and Vietnamese farmers, many accusations were made about the swai fish being raised in polluted waters therefore being poisonous.
With all this said, I personally do not believe that US will allow untested products into the Country…therefore I believe that swai fish if safe for human consumption. I have bought swai fish at Costco and Trader Joe’s, and cook them occasionally. In my opinion, everything should be eaten in moderation, regardless of its beneficial claims as throughout time we have seen many products which were considered bad to good and vice-versa.

Okay, now that I told you a little about swai fish, let’s go to the recipe…again, the main cooking was done by using sous vide method, therefore very simple and straightforward. My sous vide cylinder, which I love it is from Anova and you can find it HERE.

Ingredients:

  • 2 swai fish fillets
  • Salt and pepper to taste
  • ½ tablespoon olive oil
  • 2 tablespoons butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • Parsley for garnish

Method:

Preheat water oven to 56°C.

Rinse the swai fillets and pat them dry with paper towels, cut into half. Sprinkle salt and pepper on both sides of the fish. Place the swai into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with fish fillets into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 30 minutes. Once the cooking time is off, remove the fish filet carefully as they break easily and place them in a plate.

In a small pan add the butter, lemon juice and lemon zest. Heat under medium heat until the butter is melted and starts to brown a little. Remove from the heat and pour over the swai fish. Garnish with parsley before serving. Serve hot.

If you enjoy this simple sous vide recipe, you might want to check on Perfect Steak and Miso Tilapia recipes which use sous vide method as well.

Did you know that swai fish in spite of being from the catfish family is also called iridescent shark due to its resemblance to shark? Moreover, they are fresh water fish found naturally in Mekong River and Chao Phraya River, Vietnam.

Thank you for stopping by Color Your Recipes…have a colorful week!




Shrimp with Cheesy Soft Polenta

This is a great dish with lots of textures…creamy and soft polenta with firm shrimp.

I am sorry for being MIA for a couple of weeks…we decided to take a week vacation in Cancun, the kind of vacation where we did absolutely nothing, just enjoyed the weather and the beach…although we live by the beach, but our beach here in Southern California does not compared to the crystal clear turquoise water from the Caribbean…

Anyway, we are back to the usual routine…this week I am sharing with you a very simple recipe of tasty shrimps served over a creamy cheesy polenta…so good…I hope you enjoy this dish as much as we do.

Ingredients:

Shrimp

  • Approximately 1 lb medium to large shrimp, cleaned and deveined
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh squeezed lime juice
  • Salt and pepper to taste
  • Cilantro, chopped to taste
  • 1 tablespoon olive oil

Cheesy Soft Polenta

  • ⅓ cup ground cornmeal
  • 1½ cup milk
  • 1½ tablespoon butter
  • ⅓ cup grated cheese gruyere /cheddar
  • Salt and pepper to taste
  • Jalapeno, finely chopped (optional)

Method:

Creamy Polenta

Place the polenta and milk in a pan. Stir constantly in low heat.

Once start to boil add the butter and let it simmer for 10-15 minutes, stirring so it will not create a thick crust at the bottom of the pan.

Add the cheese, salt and pepper.

For a thinner texture polenta add more milk until desired consistency. Scoop the polenta into a plate or bowl.

Shrimp

In a bowl combine all the ingredients except for the olive oil, and let it sit for approximately 5 minutes.

Heat the olive oil in a wok, add the shrimps and let is brown one side then flip to the other side until
both sides are pink and opaque over high heat.

Do not overcook otherwise the shrimp will become “hard and rubbery”.

Serve the shrimp over the cheesy polenta.

If you enjoy this simple recipe you might like Ground Beef with Polenta or Chicken in Wine Sauce with Polenta.

Did you know that polenta is popular in Northen Italy? It is very similar to grits, which is also made with corn, only alkali treated and called hominy.

Thank you for stopping by Color Your Recipes…have a colorful week!




Sous Vide Miso Tilapia

This is an Asian inspired recipe using sous vide to cook tilapia. The fish is cooked with miso paste and then quickly pan fried.

This is my second experiment cooking sous vide, and this time I cooked tilapia. This is such a nice and easy way to cook fish. The filet turned moist, flaky and so tasty, lots of umami. I always like cooking fish with miso, and in order to have enough flavor you need to marinate the fish in miso for some time. Therefore this method makes it very easy since there is no need to plan in advance.

My husband loves white fish, he claims that they are less “fishy”…so I usually cook white fish for him and salmon for myself, but not this time as I went for the tilapia as well…

I usually buy tilapia at Costco, they are easy to handle since they come individually packed.

I like to serve miso tilapia with steamed rice.

By the way, today is Chinese New Year…

for the ones that celebrate!

Okay, now back to the recipe…

Ingredients:

  • 2 tilapia filets
  • 1 teaspoon finely grated ginger
  • 3 to 4 tablespoons white miso, low sodium
  • 1 teaspoon sugar
  • ½ tablespoon cooking wine
  • 1 teaspoon vegetable oil such as canola, or corn
  • ½ tablespoon butter
  • White sesame seed for garnish

Method:

Preheat water oven to 56°C. I set my Anova Precision Cooker in a stainless steel container.

In a small bowl mix together ginger, miso, sugar, cooking wine and oil.

Rinse the tilapia filet and pat them dry with paper towels. Place the filet of tilapia into a 1 gallon freezer quality plastic bag and cover both sides of the filet with the miso paste.

To create a vacuum in the bag, carefully place the bag with fish filet into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 20 minutes. Once the cooking time is off, remove the fish filet carefully from the bag as they break easily. Discard the liquid.

Heat a cast iron skillet with butter, sear both sides of the filet in high heat, keep your eyes on it, it can burn easily due to the miso paste and sugar. Once seared, remove from the heat, sprinkle some sesame seed on it and serve.

If you enjoy this simple recipe for miso tilapia, you might want to check Miso Marinated Scallops or Grilled Marinated Miso Chicken.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

This coming Sunday is Valentine’s Day…sorry for not posting any Valentine’s Day like recipe…nevertheless…

Thank you for stopping by Color Your Recipes…have a colorful week!




Creamy Shrimp Homemade Spinach Pasta

This week I am sharing with you a simple recipe for shrimp in creamy sauce. This sauce is great when server over a pasta, especially if it is homemade pasta.

Remember my homemade spinach pasta? Well, this time I decided to dress up a little my pasta dish by making this rich cream sauce with shrimps in it…the recipe is pretty simple and so tasty…creamy and yes, very rich…

I took two little “spinach pasta nest” from the freezer.  Toss into a boiling water like any pasta…and voilà, homemade spinach pasta…is ready to be dressed.

 

Ingredients:

  • 3 oz cream cheese
  • ½  cup milk
  • ¼ cup grated parmesan
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz shrimp
  • Sal and fresh ground black pepper to taste

Directions: 

In a medium sauce pan heat 1 tablespoon butter, sauté onion and garlic, until slightly golden. Add milk and cream cheese,  reduce the heat to low. Stir constantly until the cream cheese melts and the mixture begins to thicken.  Add the heavy cream, salt and pepper to taste. Turn to simmer.

In the meantime, in a fry pan, add the butter and pan fry the shrimps, first one side and the other until the color turns pink.

Remove the cream sauce from the heat, add the parmesan and mix gently. Add the shrimps to the cream sauce.

Pour the sauce over the spinach pasta or any pasta of your choice.

If you enjoy this creamy shrimp sauce recipe, you might want to try the recipe for Homemade Spinach Pasta.

 

Thank you for visiting Color Your Recipes…have a colorful week!




Chunky Crab Cakes

If you love crab, you definitely should try this recipe. The crab cakes are loaded with chunky pieces of crab meat…yes mainly just crab meat.

Leftover crab meat? Yes, it sounds kind of unheard, but every time we eat at this particular restaurant, Captain Jack’s, we end up bringing home lots of Alaskan King crab. I usually remove all the meat from the shell and use in salad dishes. Well, this time I decided to make crab cakes…crab cakes with lots of crab meat…big lumps…nothing that will overpower the crab meat…so simple and yet delicious…as a matter of fact I just serve with lemon, nothing else…

I love crab cakes, every time I see crab cakes in the menu I am tempted to order…once I had an awful experience…the crab used in the crab cakes were imitation crab…since then, every time ordering crab cakes I make sure to ask if they use real crab or imitation crab…and sometimes I get the “dirty” look from the server…and I have to explain my bad experience so they do not get offended…

Ingredients:

  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Fresh pepper to taste
  • ¼ cup finely chopped fresh parsley
  • 1 pound lump crab meat
  • ½ to ⅔ cup panko
  • Vegetable oil

Method:

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay in a small bowl and mix well.

Add the mayonnaise mix to the crab meat and add the chopped parsley. Mix gently.

Add the panko to the carb/mayonnaise mix and fold together until just combined, being careful not to over mix.

Cover the crab mix and place in the refrigerator for approximately 1 hour.

Shape into approximately 8 crab cakes of 1 inch thick, make sure to not pack the cakes too tightly.

Preheat a large nonstick pan to medium heat and coat with vegetable oil. Cook the crab cakes over medium heat until deeply golden brown on both sides.

Transfer to a plate when ready. Serve with lemon.

If you enjoy this simple recipe of crab cakes, you might want to check on other Seafood Recipes from Color Your Recipes.

Thank you for stopping by Color Your Recipes…have a colorful week!