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Karista's Kitchen Kid Friendly Pasta Salmon

Smoked Salmon Fettuccine

Smoked Salmon Fettuccine with a light white wine cream sauce

I’m back from a brief hiatus (well, somewhat brief) with a brand new blog, a new website along with a brand new recipe. And who knows… maybe even a brand new me. ūüėČ

It’s been an interesting¬†and¬†busy few months. It’s been so busy that when I was walking past a mirror the other day, I glanced, and then wondered “who is¬†the strange woman staring back at me?”. I haven’t gotten as much sleep as I should due to late nights and early mornings, my roots need a touch up, I have man hands from cooking so much and Tank looks like a mop exploded.

Life is crazy. But I wouldn’t have it any other way. I cherish all the work during the busy times and when things slow down, I savor the moments and breathe deeply.

A few months ago, I felt the need to step away; get back to my culinary roots and remember why I started this journey in the first place. During that time I was constantly reminded how food brings us together, how it mends a broken soul, cures a heartache, brightens a day and nourishes a body.

Food is the element that brings us to the table, where life is lived and memories are made.

I worked on some fun projects that challenged and recharged my creative juices and another larger project that made me realize I’m not super woman and I can’t change people or change the rules in which they play the game of life. I’m forever the optimist and when these things happen, I take it as a gentle reminder to firmly plant my feet on the ground and move on.

I met some amazing young people who will forever be in my heart. Young people who displayed talent, confidence, compassion and a sense of justice for all. I will forever remember these young adults, for not only the hard work they displayed but the lessons they’ve taught me.

smoked salmon fettuccine with a light white wine cream sauce

With so many recipes and photos stacked up just waiting to be shared, I thought I’d begin with this Smoked Salmon Fettuccine.

The lush and perfectly smoked salmon was sent to me by one of my favorite farm to table companies, Barn2Door. As you might have guessed, I completely adore the CEO of the company and consider her one of my dear friends. Janelle Maiocco started Barn2Door out of love and passion for local farm food. Barn2Door is a marketplace where you can buy sustainably grown meat, fish, fruits, vegetables & items like raw honey and real maple syrup right from producers and growers. Farmers, fishers, ranchers and gardeners have their own store Рlike Etsy for farms Рwhere they showcase the food they have for sale, and manage direct communications, sales and fulfillment (local delivery, national shipping or both).  Farm food online! 

Janelle was kind enough to send me seafood, which she knows I love, from Two If By Seafoods which is one of the many companies that sells local product through Barn2Door.

smoked salmon from Two If By Seafoods

Two If By SeaFoods is a direct source of Wild Alaska Salmon brought to you by a 4th generation Bristol Bay fisherman. Like the Founding Fathers, we believe in Life, Liberty, and the Pursuit of Happiness . . . which, of course, means fishing! We are dedicated to bringing you the quality of one of the world’s best maintained, pristine and protected salmon runs. This involves the whole process, from the operation of the fishery to delivering the fish to you. We are passionate about promoting the history and culture of this unique part of the world, protecting it for future generations. On board the F/V Paul Revere, we select premium fish to be processed within hours: fileted, vacuum packed and flash (blast) frozen to preserve the ultimate in quality. From our boat to your table!” – from their B2D store

I couldn’t have been happier with the smoked salmon that graces this¬†delectable Smoked Salmon Fettuccine. Gorgeous, rich color with a subtle smoked flavor and a perfect texture that melted in my mouth.

Because I know you’re going to want to make this Smoked Salmon Fettuccine, the fantastic crew at Barn2Door has generously offered $15 off any Barn2Door purchase over $50. Just use the promo code KARISTA15 which is valid until 11/30/2015. Perfect for the Thanksgiving holiday! They also have a edible holiday gift guide that will make gift giving simple and delicious for the holiday season:¬†¬†https://www.barn2door.com/blog/edible-holiday-gift-guide-2015

My deepest thanks to you for continuing to visit the blog while I was away and for sharing recipe links from Karista’s Kitchen Facebook, Instagram and Pinterst. I couldn’t ask for a lovelier and more loyal group of friends who support great food and a delicious life around the table.

Delicious Wishes and Loads of Love!
Karista

Smoked Salmon Fettuccine

Serving Size: 4

Smoked Salmon Fettuccine

Ingredients

  • 1 lb fettuccine, cooked according to package directions
  • 2-3 tablespoons extra virgin olive oil
  • 1 large shallot, diced
  • 3-4 cloves garlic, finely minced
  • 1/2 teaspoon fresh thyme or lemon thyme, chopped
  • 1 teaspoon Italian parsley, chopped
  • Pinch of crushed red pepper flakes
  • 1/2 cup dry white wine
  • 2 cups heavy whipping cream
  • 10-12 ounces smoked salmon, shredded
  • 1/4 cup grated parmesan cheese
  • Salt and freshly cracked black pepper to taste
  • Lemon wedges for serving

Instructions

  • Add the olive oil to a large skillet or saut√© pan and heat over medium heat.
  • Add the diced shallot and cook until translucent or wilted, about 2-3 minutes. Then add the garlic, herbs and pinch of crushed red pepper and saut√© for a minute longer.
  • Next, stir in the dry white wine and let the wine reduce by half. Once the wine is reduced, stir in the heavy cream and bring to a simmer.
  • Simmer the heavy cream until it begins to thicken.
  • Once the heavy cream begins to thicken, stir in the parmesan cheese and season to taste with salt and freshly cracked black pepper.
  • Gently fold the smoked salmon into the cream sauce and toss with the pasta. Garnish with additional parmesan cheese, chopped Italian parsley and serve with lemon wedges.
  • Serve immediately.
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    Beef Chicken Grilling Karista's Kitchen Kid Friendly Pork Sauces, Salsas and More Seafood Tips and Techniques vegetarian

    Three Compound Butter Recipes

    Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

    Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

    Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

    Just make a few of these compound butters and keep them in the fridge. ¬†They will hold for several months¬†and when you’re ready to use them just slice a coin of ¬†compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

    Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

    Compound¬†butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin… ¬†and most often used to enhance a simple pan seared or grilled fish, meat and veggies. ¬†¬†I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

    You’re going to love these¬†three compound butter recipes but feel free to experiment and make your own. ¬†It’s a great way to use up the excess fresh¬†herbs from¬†the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

    Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

    Delicious Wishes and Loads of Love,

    Karista

    Three Compound Butter Recipes

    Each recipe makes 8 tablespoons

    Three Compound Butter Recipes

    Ingredients

      Chipotle Orange Butter
    • ¬Ĺ cup (8 tablespoons) salted sweet cream butter, room temperature
    • One canned chipotle chili in adobo sauce, finely diced
    • 2 teaspoons orange zest
      Garlic Lemon Thyme Butter
    • ¬Ĺ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 clove garlic, minced
    • 1 lemon, zested
    • 1 teaspoon finely chopped thyme leaves
      Cilantro Lime Butter
    • ¬Ĺ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 lime, zested
    • 2 tablespoons finely chopped fresh cilantro

    Instructions

  • Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.
  • If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.
  • Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.
  • Notes

    I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

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    Appetizers Grilling Karista's Kitchen Kid Friendly Seafood

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I’m jumping right to the point today. ¬†No fluffy words or poetic verse, grand descriptions or other bits of loveliness¬†because this post is all about kitchen equipment.. and¬†delicious Grilled Crab and Avocado Quesadillas with a zany Pineapple Cilantro Salsa.

    There is one kitchen appliance that I’ve owned since culinary school… my Cuisinart Food Processor. ¬†It’s 16 years old this summer and it’s seen a load of use. ¬†My food processor¬†is a work horse. ¬†I love it so much I now own the 4 cup mini-prep food processor and the Quick prep hand blender. ¬†I’ve had these last two appliances for 10 years and they are still functioning as if they are new.

    I’m not a kitchen gadget chef, I prefer to do most things by hand. ¬†However, the few appliances that I do keep stocked in my kitchen must be able to handle all the heavy use. ¬†Which is why I typically always reach for a Cuisinart product. ¬†As you may have guessed this is a post sponsored by the lovely folks at Cuisinart. ¬†They know how much I admire their products and they were kind enough to send me a new product to test and review. ¬†And test we did!

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I think my family was more excited than me about the arrival of the Griddler Deluxe.  Well built with solid construction, simple to use, no fussy buttons, just a straight forward high quality indoor grill.   The real test?  How well did it work.

    We grilled pork chops, lamb chops, flank steak, asparagus, lettuce wedges, white peaches and of course, quesadillas.  The sear-blast feature is ideal for grilling meat and locks in the fresh juices and flavor.  It also has six cooking options with removable/reversible non-stick cooking plates that are dishwasher safe.  To say the least, I am impressed.  The Griddler Deluxe is easy to use, easy to clean and works like a charm.  My daughter has now claimed it for her college apartment but I doubt my husband will let it out of the house.

    One of our favorite weekend dinners is quesadillas.  Sometimes I set out an assortment of fresh ingredients on the counter along with all the usual condiments so each of my family members can create their favorite quesadilla.  This time however it was fresh crab from the coast and ripe avocados along with several different kinds of cheese, cilantro, lime wedges and my Pineapple Cilantro Salsa.  A refreshing combination of flavors and texture that pair so deliciously together you will absolutely want seconds.

    Get your grill on and create a¬†delicious summer weekend¬†with these Grilled Crab and Avocado Quesadillas with¬†Pineapple Cilantro Salsa. ¬†All that’s missing is the chilled Sangria!

    Delicious Wishes and Loads of Love,

    Karista

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Serving Size: 4-6 as an entree

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Ingredients

    • 3/4 - 1 lb of crab meat
    • 2-3 avocados, sliced
    • 1/2 cup cilantro leaves
    • 1/2 cup pickled jalape√Īos
    • 2 cups shredded cheese (Mexican queso, Ranchero, Cotija, Mozzarella)
    • 12 flour tortillas (regular or gluten free)
    • Olive oil for brushing
    • Salt and Pepper to taste
    • Serve with lime wedges
      For the salsa
    • 2 cups diced pineapple
    • 1 cup diced red onion
    • 1/2 cup chopped cilantro
    • 1 jalapeno, seeded and diced
    • Juice of one lime
    • Salt and pepper to taste

    Instructions

  • Heat the Griddler Deluxe to 450F. Push the Sear button for the bottom plate.
  • Brush the tortillas with olive oil and then on one half of the tortilla layer your ingredients; cheese, crab, pickled jalape√Īos, avocado, cilantro and then cheese. Cheese on both sides helps the quesadilla to stay together.
  • Fold the other half of the tortilla over the filling and place it on the grill. Grill each side for 3-4 minutes or until the outside of the tortilla is golden brown and cheese is melting.
  • Transfer the quesadillas to a plate and let them sit for a few minutes before slicing and serving.
  • While the quesadillas are cooling make the salsa.
  • Combine the pineapple, red onion, cilantro, jalape√Īo and lime juice. Season to taste with salt and pepper.
  • Serve the quesadillas with the Pineapple Cilantro Salsa, lime wedges and a dollop of sour cream.
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    Appetizers Karista's Kitchen Kid Friendly Seafood Shrimp

    Scallop and Bay Shrimp Ceviche Tostadas

    Scallop and Bay Shrimp Ceviche Tostadas // Karista's Kitchen

    I was playing around with tostada recipes the other day and I decided I needed ceviche to top my tostada shells. ¬†I was hungry at that moment and it just sounded delicious. ¬†This is often how my recipes happen. ¬†I’m hungry and something sounds delicious so it’s created and posted.

    I was set on my traditional halibut ceviche because I haven’t made it since the fall and the family¬†keeps asking for it; but there was no halibut at the fish market. ¬†So I grabbed the fresh smallish dry packed scallops, which are best in a recipe like this anyway, and some bay shrimp. ¬†The small dry packed scallops, not to be confused with bay scallops, dwindle to nothing when they’re cooked. ¬†It almost feels like a waste of time to pan sear the small ones, so I either poach them or use them in a ceviche. ¬†I’m all about getting the most out of my ingredients.

    Well this turned out to be a grand idea. ¬†I diced the small scallops and cold poached them in fresh lime juice overnight. ¬† Then I drained them and combined them with the bay shrimp, along with lots of additional lush ingredients. ¬†I think what I love about this ceviche is it’s easily adapted to suit everyone’s favorite flavors. ¬†I love traditional ceviche with tomatoes, white onions and cilantro but instead of diced jalape√Īo I like a dash of hot sauce and diced cucumber pairs so beautifully with the bay shrimp. ¬†Of course it’s all laced with additional fresh lime juice and a salt to taste.

    I smeared the tostadas with guacamole because it holds the ceviche onto the tostada. ¬† Little pieces still roll off but at least most of it stays planted firmly on the guacamole. ¬†Garnishing with crumbled goat cheese or salty Cotija cheese completed my tostadas and I couldn’t eat just one.

    While I was photographing for this post, one of the tostadas broke – and darn it, I had to eat that one too.

    These little lovelies were a hit with the family and perfect for a mid-week casual meal.  I have to admit however, these will be so much fun to serve on a warm summer day with Sangria and a locally brewed beer.

    Wishing you all a very happy end of the week and weekend!

    Loads of Love,

    Karista

    Scallop and Bay Shrimp Ceviche Tostadas

    Serving Size: Serves about 4 as an entree or 6 as an appetizer

    Scallop and Bay Shrimp Ceviche Tostadas

    Ingredients

      For the Ceviche
    • 1lb small dry packed scallops, diced
    • 1/2 lb cooked bay shrimp (sometimes called shrimp meat)
    • Fresh squeezed lime juice (enough to cover the diced scallops and a little extra)
    • Handful fresh cilantro, coarsely chopped
    • 4 roma tomatoes, diced
    • 1/2 - 3/4 cup diced white onion
    • 1/2 cup diced cucumber
    • Dash of hot sauce, or to taste
    • 1-2 cups Guacamole (recipe follows)
    • Tostada shells (usually found in the market or you can fry small corn tortillas)
    • 1/2 cup Cotija cheese, crumbled or crumbled Goat cheese
    • Salt to taste
    • Fresh cilantro for garnish
    • Serve with lime wedges
      For the Guacamole
    • 2-3 ripe avocados
    • 1-2 roma tomatoes, finely diced
    • 1/2 cup white onion, finely diced
    • 1/2 cup chopped cilantro
    • Lime juice and salt to taste

    Instructions

  • Place the diced scallops in a glass or non-reactive bowl. Cover with fresh lime juice and refrigerate overnight.
  • Drain the scallops and discard the lime juice. Place the scallops in a large bowl with the bay shrimp, diced tomatoes, diced onion, cilantro, cucumber, dash of hot sauce and a squeeze or two of fresh lime juice and pinch of salt. Toss gently until the ingredients are nicely blended. Taste for salt and lime juice, adding more to your tastes. I usually end up adding more to suit my tastes.
  • Let the ceviche sit while you prepare the guacamole.
  • With a fork, mash the avocado and then gently blend it with the tomatoes, onion and cilantro. Season with a squeeze of lime juice and salt to taste.
  • Spread the guacamole onto the tostadas and then top with the ceviche. Garnish with extra chopped cilantro and crumbled Cotija or Goat cheese. Serve with lime wedges and extra hot sauce.
  • Serve immediately.
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    Appetizers Karista's Kitchen Kid Friendly Salmon Seafood

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Just when I think I’m tapped out and the creative well has gone dry, I stumble onto an interesting read or find a stack of old notebooks from years ago, brimming to the seams with ideas. ¬†Some of the ideas are pretty darn clever and some not so good – which is why a few of those recipes never happened.

    It’s been¬†an interesting and¬†creative few weeks (along with a monster of a cold that hung on like the winter back East). ¬†I relish creative moments. ¬†I write and I write and I write. ¬†I don’t erase anything no matter how silly or gross tasting it might appear at that moment. ¬†Because when I eventually come back to it, sometimes it makes perfect sense. ¬†Creativity is a crazy process. ¬†Creativity feels like freedom to think outside a box, letting imagination change perspective at will.

    So, when new culinary companies approach me about their products, it’s one more opportunity to be creative. ¬†I don’t promote too many food brands on this website but the few that I do promote must meet a few requirements.¬†Does it identify with my food values? Would I serve it to my family? ¬†Is it something my readers would enjoy? ¬†Where and how is it made or grown or raised?

    When Verlasso Salmon first contacted me about using one of my salmon recipes I was intrigued, and honestly, a little skeptical. ¬†As you know I’m not a fan of farm raised fish of any kind. Verlasso Salmon is the exception; because it’s an exceptional product.

    Not only is Verlasso Salmon the first and only farm raised Atlantic salmon to receive the “good alternative” buy ranking from the Monterey Bay Aquarium’s seafood watch, the flavor and texture of Verlasso Salmon is almost identical to wild salmon. ¬†I found the oil content balanced, the texture to be firm and less “mushy” than traditional farmed salmon and the taste every bit as flavorful as wild salmon.

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Verlasso says “Verlasso‚Äôs driving force has been the call for a more responsible aquaculture worldwide. It guides all of our business efforts and continues to shape our approach for the long-term. We are taking the lead in establishing a new model for fish farming, one that‚Äôs always in balance with nature. It‚Äôs an evolutionary way of thinking about‚ÄĒand raising salmon.”

    You’re probably saying to yourself “Karista, you live in the Pacific Northwest, home of wild salmon. Why are you talking about Atlantic salmon?” Because you, my readers, subscribers and followers of social media, live all over North and South America, Europe, Australia and New Zealand. ¬†I feel lucky to live in the land of Pacific Northwest Salmon. ¬†I value this resource and I’d like to keep it flourishing. ¬†So when companies like Verlasso embark on such a noble cause, I want you to know about it.

    For more information about Verlasso Salmon and their sustainable fish farming methods, along with additional salmon recipes, check out their website HERE.  

    In the meantime, I created these delicious and festive Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers for Verlasso Salmon and now I’m sharing them with you.

    Delicious Wishes and Loads of Love,

    Karista

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    8-10 Salmon Cakes

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Ingredients

      For the Salmon Cakes
    • 1 lb Salmon
    • Salt and Pepper
    • Extra virgin olive oil
    • 1/3 cup sliced green onions
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon Thai roasted red chili paste
    • 2 tablespoons fresh lemon juice
    • 1 egg, slightly whisked
    • 2 tablespoons mayonnaise
    • 1 cup Panko style breadcrumbs
      For the Aioli:
    • ¬Ĺ - ¬ĺ cup good quality mayonnaise
    • 1 small clove garlic, minced
    • 1 lime zested
    • ¬ľ cup cilantro leaves, finely chopped
    • ¬ľ teaspoon wasabi paste, optional
      For the Cucumbers
    • 1 cucumber, thinly sliced
    • 1 cup rice wine vinegar
    • Serve with slider buns and fresh arugula leaves

    Instructions

  • Pre-heat the oven to 375F.
  • Place the salmon on a baking sheet or in a baking pan and brush with a little olive oil. Season the salmon with salt and pepper. Place the salmon in the oven and roast the salmon for about 10 minutes for every inch of thickness. When the salmon is done, remove from the oven and let it cool.
  • While the salmon is cooking, whisk together the ¬Ĺ - ¬ĺ cup mayonnaise with the finely chopped cilantro, lime zest and garlic. Set aside.
  • In a non-reactive bowl, add the sliced cucumbers and enough rice wine vinegar to cover the cucumbers. Let them sit and marinate for about 15 minutes. Drain well and set aside.
  • Once the salmon has cooled, shred the salmon, removing any bones and skin, and add it to a medium size bowl. Add the green onions, grated fresh ginger, Thai roasted red chili paste, lemon juice and about ¬Ĺ teaspoon salt and pepper. Mix with a fork until nicely incorporated.
  • Next, gently mix in the egg, mayonnaise and panko breadcrumbs until all the ingredients are nicely incorporated. Don‚Äôt over mix, just enough so the salmon will form into patties. If the salmon mix is too dry, add one additional tablespoon of mayonnaise.
  • Place the salmon mix in the refrigerator for about 10-15 minutes to chill. This will help form the patties.
  • Divide the salmon mixture into 8-10 pieces and form patties.
  • Heat a skillet over medium heat and add 2-3 tablespoons of extra virgin olive oil ‚Äď enough to cover the bottom of the skillet.
  • When the oil is hot, but not smoking, add the patties to the skillet. Let the salmon cakes cook for about 3-5 minutes on each side until dark golden brown, almost toasted in color. Adjust the heat lower if the salmon cakes get too dark too quickly.
  • Once the salmon cakes are done, place each salmon cake on a slider bun and serve with the cilantro lime aioli, marinated cucumbers and fresh arugula leaves. Enjoy!
  • Recipe by Chef Karista Bennett
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    Appetizers Karista's Kitchen Kid Friendly Pork Salmon Seafood Sweets

    Superbowl Sunday Recipe Ideas

    Superbowl Sunday Recipe Ideas // Karista's Kitchen

    Have you planned your Superbowl menu yet?  I should have done that weeks ago but I finally narrowed it down to a few selections.

    Slow Oven Baked Ribs // Karista's Kitchen

    I’m definitely serving Ranger Craig’s fave Slow Oven Baked Ribs. ¬†These are moist, succulent and full of delicious flavor. ¬†Not to mention, so easy to prepare!

    Asian Marinated Pork Sliders with Caramelized Onions and Spicy Mustard // Karista's Kitchen

    Superbowl Sliders

    My youngest gal and her teenage friends loves sliders, so I’m making the teen crew¬†Asian Marinated Pork Sliders with Caramelized Onions and Spicy Mustard. ¬†The marinated pork is so perfect for sliders but I often make this dish without buns and serve it over rice and steamed Bok Choy.

    Grilled Salmon Tacos with Chipotle Lime Crema and Cilantro Slaw

    My oldest gal and I are huge taco fans so I’m making my Salmon Tacos with Pineapple Cilantro Slaw.

    Will I be cooking all day? ¬†Probably. ¬†But as my daughter once said to her friends “my Mom loves to feed people. It makes her happy.” ¬†And so it does. ūüôā

    Peanut Butter Brownies // Karista's Kitchen

    My crew also loves to indulge in a little something sweet now and again; especially at Superbowl Sunday. ¬†So I’m making these lovely little Peanut Butter Chocolate Chip Brownies¬†for a quick sweet that doesn’t require a lot of fuss.

    Below is a list of these delicious recipes.  Click on the recipe title and it will take you to the recipe.

    Delicious Wishes and Loads of Love!

    Karista

    Smoked Salmon Wonton Tacos

    Lemon Cilantro Hummus

    Bleu Cheese Baked Potato Chips

    Southern Style Pork BBQ Sliders and Fennel Apple Slaw

    Seared Ahi Tuna Tacos 

    Retro Ham and Olive Bites

    Rogue Spruce Gin & Tonic

    Ingredients

      For one serving
    • Crushed ice
    • 2 - 3 ounces Rogue Spruce Gin
    • 4 - 5 ounces Tonic Water
    • Squeeze of fresh lime

    Instructions

  • Add crushed ice to an tumbler
  • Pour the Rogue Spruce gin over the ice
  • Next pour the tonic water over the ice
  • Give it a quick stir and squeeze of lime. Enjoy!
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    Karista's Kitchen Salmon Sauces, Salsas and More Seafood

    Meyer Lemon Beurre Blanc over Salmon

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Today, I’m talking sauce! Ask anyone who has known me for a while and they will tell you I love to make sauce. ¬†Sauce seems to elevate a meal and make it feel special. ¬†It adds another layer of flavor and texture that engages the taste buds and keeps the recipe entertaining bite after bite.

    A sauce can be as simple or as complex as you like.   It can be intense with flavor or subtly infused.  Sauce is all about dressing up a dish and making it shine.

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Beurre Blanc is a classic French butter-based sauce. Translated it literally means “white butter”. ¬†It’s considered an emulsion sauce and requires the butter to be chilled before using in order to keep the sauce from breaking. Now that I’ve mentioned this, don’t let the possibility of the sauce “breaking” deter you.

    Cooking (and sauce making) requires prep, patience and practice. ¬†If you’ve never made this sauce before, just take your time. ¬†I promise, before long you will be a sauce making pro.

    Meyer Lemon Beurre Blanc  // Karista's Kitchen

    A basic Beurre Blanc requires white wine, white wine vinegar, shallots and cold butter. This Meyer Lemon Beurre Blanc only requires Meyer lemon juice, shallots, cold butter and lemon zest. That’s it! A little salt to taste and your sauce is done.

    I prefer Meyer lemon versus conventional lemon in this sauce.  Meyer lemons have a sweeter flavor and are less acidic than regular lemons which creates a subtle and balanced citrus flavor in the sauce. For additional lemon flavor I add a teaspoon of lemon zest to the finished sauce.

    I’ve paired this sauce with pan seared salmon. ¬†I think these two were made for each other. ¬†The creamy butter sauce laced with lemon combined with the unique flavor of the salmon makes for a ¬†delicious and beautiful dish. ¬†This sauce is also exquisite¬†drizzled over pan seared or grilled scallops and I’ve also been known to ladle this silky sauce on grilled oysters.

    Truly a beautiful sauce that will make you fall in love with seafood all over again.

    Delicious Wishes and Loads of Love,

    Karista

    Meyer Lemon Beurre Blanc over Salmon

    Makes about 1 1/2 cups

    Meyer Lemon Beurre Blanc over Salmon

    Some chefs leave the shallots in the sauce which is also fine. This, I call the "rustic" version. It also adds a bit more texture to the sauce.

    Ingredients

    • 2 tablespoons Meyer lemon juice
    • 1 medium shallot, finely diced (about a tablespoon)
    • 12 tablespoons cold unsalted butter, diced (about a stick and a half)
    • 1 teaspoon Meyer lemon zest
    • Salt to taste
    • Chopped fresh chive for garnish

    Instructions

  • In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
  • Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
  • Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
  • Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
  • Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
  • Garnish with chopped fresh chive or little tender sprigs of fresh thyme.
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    Grilling Karista's Kitchen Kid Friendly Salmon Seafood

    Arugula Chimichurri over Roasted Salmon and a Virtual Baby Shower

    Salmon with Arugula Chimichurri // Karista's Kitchen

    I remember when my oldest daughter was about four years old and we were hanging out on the living room floor, reading books and talking about how someday she would have a baby brother or sister.

    As we were chatting, she turned her rosy cheeked, sweet blue eyed, blonde head to me and said ‚ÄúMom, how did you know to pick me?‚Ä̬† I was a little surprised by the question and I asked ‚Äúwhat do you mean?‚ÄĚ She replied ‚Äúyou know, how did you know you wanted ME?‚Ä̬† The question caught me by surprise and as I tried to recover I said ‚ÄúWell‚Ķ Dad and I saw all the baby angels playing in heaven and that‚Äôs when we spotted you. We instantly fell in love and knew we wanted you for our baby.‚ÄĚ

    Everyday Maven's Baby Celebration

     

    Now, I know some of you might think that’s one tall tale to tell a four year old, but honestly, that is what I came up with.  My heart was so warmed by the question, I wanted my answer to reflect how much we wanted her and how much we cherished our little sassy blonde girl.

    Salmon with Arugula Chimichurri

    She clung to those words for years to come and when our second daughter arrived, my sassy little gal said to her Dad, ‚ÄúI guess this is the one you picked?‚ÄĚ

    As you know, I have two sassy gals now and they are the food for my soul.  Motherhood and parenting have been a wild ride and I wouldn’t trade a minute.

    My Two Sassy Gals on Mother's Day 2014

    My Two Sassy Gals on Mother’s Day 2014

    I’m truly honored to have been asked to participate in my sweet friend’s virtual baby shower.  Alyssa, of Everyday Maven, her handsome husband and their adorable little boy will soon know the joy of welcoming a new baby boy to their family.

    Several years ago, I met Alyssa at a blog conference in Seattle Рwhile noshing on the most divine appetizers.  I liked her immediately.  A breath of fresh air, exuding a warm and genuine personality, Alyssa is a most beautiful and lovely lady.

    I’m happy to say, we’ve been friends ever since.

    Alyssa writes the delicious food blog Everyday Maven and has published two fantastic e-Books.  Her recipes are drool worthy and written with good health and nutrition in mind. I think one of my favorite Everyday Maven recipes has to be the Cabbage Rolls.  And of course her guest post for my blog, Karista’s Kitchen,  gluten free Banana Chip Cookies.

    Today, several other bloggers and myself are hosting a virtual baby shower for Alyssa.¬† A plethora of delicious recipes to celebrate but also recipes to prepare during the first few months after the new baby‚Äôs arrival.¬† Recipes to comfort and nourish with ease of preparation for a quick meal or leisurely weekend. ¬†Although as we know, there is nothing ‚Äúleisurely‚ÄĚ about a new baby in the house; just lots of love and smiles and hopefully, soon to be restful nights.

    Congratulations Alyssa and family!

    Here is a list of Alyssa’s Virtual Baby Shower Recipes, lovingly prepared by some fabulous food bloggers!

    Breakfast 

    Fried Egg Topped Curried Sweet Potatoes from A Beautiful Bite

    Chocolate Orange Protein Smoothie from The Lemon Bowl

    Spaghetti Squash Hash from Eats Well With Others

    Lunch 

    Hearty Garbanzo Soup from Sweet Life Bake

    Pumpkin White Bean Soup from Blue Kale Road

    Dinner

    Slow Cooker Red Wine Pot Roast from Jeanette’s Healthy Living

    Slow Cooker Beef and Bacon Stew from Girlichef

    Lemon Pepper Chicken with Arugala from Virtually Homemade

    Roast Chicken Ratatouille from An Edible Mosaic

    Snack

    Spiced Honey Nut and Seed Snack Mix from Fake Food Free

    Charred Brussel Sprout, Bacon, and Toasted Sesame Guacamole from Baker by Nature

    Quick and Easy Cucumber Bites, Three Ways from Hip Foodie Mom

    Arugula Chimichurri over Roasted Salmon

    About 1 1/2 cups

    Arugula Chimichurri over Roasted Salmon

    Ingredients

    • 2 garlic cloves
    • 1 cup fresh baby arugula leaves, packed
    • 1 cup fresh baby spinach leaves
    • ¬Ĺ cup fresh basil leaves, packed
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 1 teaspoon of sugar
    • 1 teaspoon kosher salt
    • ¬Ĺ teaspoon fresh cracked black pepper
    • 1 cup extra virgin olive oil
    • Pinch of crushed red pepper flakes

    Instructions

  • In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce. Adjust salt and pepper to taste.
  • Serve over pan seared or grilled halibut and serve with wild rice pilaf, white rice and/or roasted veggies.
  • For a step by step pictorial on how to pan sear salmon, click here
  • Notes

    I love serving this Arugula Chimichurri with roasted salmon, but it's also fabulous with pan seared or grilled scallops and makes a tasty dipping sauce for grilled or poached shrimp.

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    DaVinci Wine Recipes Halibut Karista's Kitchen Seafood

    White Fish Florentine with DaVinci Pinot Grigio

    Halibut Florentine from Karista's Kitchen

     

    This White Fish Florentine is a lush and flavorful dish inspired by my visit to Tuscany with DaVinci Wine a few years ago.  

    Spinach is used in all sorts of¬†Tuscan dishes and it’s also prevalent in many coastal seafood recipes like my Spinach Ricotta Stuffed Dover Sole. ¬†I love the simple list of ingredients combined with fresh white fish, which is typically easy to find year round. ¬† This gorgeous recipe makes for a fuss free weeknight meal or an elegant meal for entertaining.

    Living here in the Pacific Northwest, I use several different types of white fish for this recipe, depending on the season.  I adore this dish when halibut is in season or when I can snag a gorgeous piece of black or ling cod.

    I like to enjoy the fresh and enticing flavors of this White Fish Florentine paired with a bottle of DaVinci Pinot Grigio. Perfection!

    Delicious Wishes and Loads of Love,

    Karista

    White Fish Florentine with DaVinci Pinot Grigio

    Serving Size: 4

    White Fish Florentine with DaVinci Pinot Grigio

    A great way to use all that fishing trip fish stocked in the freezer or the spinach you froze from summer. Substitute with fresh winter greens instead of spinach and spike with your favorite spices rather than the Dijon.

    Ingredients

    • 1lb fresh spinach (or 1 large pkg frozen organic chopped spinach)
    • Olive oil
    • 3 tablespoons chopped shallots
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Dijon mustard
    • 1/3 cup heavy cream (for a saucier dish add ¬Ĺ cup cream)
    • 1 teaspoon lemon zest and a few squeezes of lemon
    • Salt and pepper
    • 1 ¬Ĺ ‚Äď 2 lbs fresh fish (Cod, Ling Cod, Halibut, Snapper, Sole, if using snapper try to remove the bones prior to cooking)
    • 1/3 cup bread crumbs
    • 1/4 cup fresh grated parmesan
    • Serve with fresh lemon wedges

    Instructions

  • Pre-heat the oven to 400F.
  • In a saut√© pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Saut√© just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been saut√©ed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the saut√©ed spinach and set aside.
  • Or, if using frozen spinach, thaw and squeeze out all the excess liquid.
  • In the same saut√© pan over medium heat, add another tablespoon of olive oil and saut√© the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.
  • Drizzle a bit of olive oil in the bottom of a 9√ó13 baking dish, just enough so the fish won‚Äôt stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer.
  • Spread the spinach mixture evenly over the fish. Then squeeze a bit of lemon juice over the spinach and fish. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.
  • Place the fish into the oven and roast for about 10-15 minutes or until the fish is flaky and done. Typically you can cook fish about 10 minutes for every inch of thickness, however, because we‚Äôve layered with spinach and breadcrumbs cooking time may be longer.
  • When the fish is done, remove from the oven and serve with fresh lemon wedges.
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    This dish is inspired by my visit to Tuscany with the 2013 DaVinci Wine Storyteller Experience and adapted from many versions of Fish Florentine.  I dined on something similar and I was so impressed with the simple but flavorful meal I had to re-create it for this website. Enjoy! 

    Karista's Kitchen Salmon Seafood Tips and Techniques VRAI Magazine

    How To Pan Sear Fish with a Quick Pan Sauce

    How to pan sear salmon with a quick pan sauce

    One of the questions I hear most is ‚Äúhow do I pan sear fish and make a quick sauce?‚ÄĚ.¬†¬†Pan seared fish with a quick pan sauce is one of the easiest meals to make.¬†¬†And, it¬†can be on the table in less than 20 minutes.¬† There is a method to this quick dish, which is why I‚Äôve created a pictorial with step by step instructions for my September food article at VRAI Magazine.

    If you’ve ever wanted to know how to achieve the perfect pan seared fish head on over to VRAI Magazine to snag this delicious pictorial.¬† And while you’re there, don’t forget to browse the collection of deliciousness created by our Co-Founder Kristin Hoffman of Baker Bettie, Lifestyle Editor, Sheri Silver as well as our enchanting food contributors.¬† VRAI Magazine Food is the perfect resource for your Fall and Holiday recipes.

    Coming soon to Karista’s Kitchen… ¬†I’ll be posting a Peruvian Stir Fry called Lomo Saltado and an apple dessert you won’t want to miss!

    Delicious Wishes and Loads of Love,

    Karista

     

     

    Halibut Karista's Kitchen Kid Friendly Salmon Seafood Shrimp

    Grilled Salmon Tacos with Chipotle Lime Crema and Fresh Cilantro Slaw

    Grilled Salmon Tacos with Chipotle Lime Crema and Cilantro Slaw

    I wish I could tell you this is a new recipe.¬† It’s not.¬† Actually it’s a revision,¬†maybe adaption is a better word.¬† Most likely due to changes in my palate as well as¬†changes in my culinary style.¬† ¬†I’ve been making assorted fish tacos for years.¬†¬†Assembling the little lovelies differently each time.¬† Allowing¬†my playful culinary¬†visions to shine through.¬†¬†¬†I posted the original recipe way back in 2010, when I used my little point and shoot Canon to take food photos.¬† A hearty little silver blue camera that did the job for a while.

    But then I¬†started¬†getting fussy about my food pictures. ¬†I read somewhere that chef’s are the worst food photographers.¬† At first glance I took offense to that statement.¬† But it couldn’t have been more true, especially way back in the day when I started this website.¬†¬†For me, It’s always been about the food.¬† The explosion of flavor that happens when something delectable hits the palate.¬† But somewhere in the mix, I realized a great photo was a true representation of my masterpiece.¬† And it should look as good as the food tastes.¬† Not to mention, the old photo made me cringe.¬†¬†Literally, it kept me up at night.

    This is¬†a lovely dish that certainly deserves a lovely photo.¬† And it’s a lovely dish that can be prepared so many different ways.¬† Grilled or Roasted Salmon (or any fresh fish you have on hand), spicy or sweet crema, spicy or sweet slaw, with our without pineapple and/or mango.¬† And if you love avocado as much as I do, toss a slice on top of your taco to complete this lush recipe.

    I’ve included some fun options for these tacos in the recipe below.¬† Different¬†ideas to season, additional options¬†for the slaw and¬†the crema… or as my family likes to say “the sauce”.

    Delicious Wishes and Loads of Love,

    Karista

    Grilled Salmon Tacos with Chipotle Lime Crema and Fresh Cilantro Slaw

    Serves 4

    Ingredients

    For the Salmon

    1 1/2 lbs fresh salmon filets

    Olive oil

    ¬Ĺ ¬†teaspoon chili powder

    ¬Ĺ teaspoon ground cumin

    ¬Ĺ teaspoon smoked paprika

    ¬Ĺ teaspoon dried oregano

    1 teaspoon salt

    ¬Ĺ teaspoon black pepper

    Options:  Instead of using my fish spice mixture, feel free to use your favorite spicy fish taco seasoning or Emerils Essence Seasoning also makes a delish option for these tacos. 

    For the Chipotle Lime Crema

    ¬Ĺ teaspoon chipotle chili powder (you may want to begin with 1/4 teaspoon, taste, and then add more if you like)

    1 cup crème Fraiche or sour cream

    zest of 1 lime

    2 tablespoons fresh lime juice

    1 teaspoon sugar

    Options: substitute mayonnaise for the sour cream and Sriracha or hot sauce for the chipotle chili powder. 

    For the Cilantro Slaw

    2 cups shredded fresh cabbage

    1/4 cup chopped fresh cilantro

    ¬Ĺ cup mayonnaise

    2  tablespoons sugar

    1 teaspoon apple cider vinegar

    Salt and fresh cracked black pepper

    Options:  add diced fresh pineapple, mango or papaya to the slaw. If you don’t like cilantro, substitute with sliced green onions.

    Garnish

    Your favorite salsa or pico de gallo

    8 ‚Äď 10 corn tortillas, steamed or warmed (I either warm them over my grill, gas stove top or in the microwave.

    Fresh sliced Avocado (optional)

    Lime wedges

    Directions

    Heat the grill to 400F. Brush the grill racks with oil.

    Mix together the chili powder, cumin, oregano, paprika, salt and pepper.  Rub the salmon with oil and then sprinkle liberally with the spice mixture.

    When the grill is hot, place the salmon flesh side down on the grill. Let the salmon sear and cook for about 4 minutes, and then carefully flip the fish with a wide spatula and grill another 4 minutes, or a little longer for salmon that is cooked through.¬† If the salmon doesn’t want to flip, it’s probably not ready.¬† Just let it sit for another minute or two, turning the heat down if needed.¬† Rule of thumb: fish should cook 10 minutes for every inch of thickness.

    Transfer the cooked salmon to a platter to cool.

    While the salmon is cooling, whisk together the creme fraiche, chipotle chili powder, lime zest, lime juice and sugar. Season to taste with salt and fresh cracked black pepper. Set aside.

    Wisk together the mayonnaise, sugar, cider vinegar and season to taste with salt and pepper.  Toss the dressing with the shredded cabbage and cilantro.

    Flake the grilled salmon, removing any bones. Fill the steamed tortillas with the grilled salmon, top with chipotle lime crema, your favorite salsa or pico de gallo, and the shredded cabbage with cilantro. Serve with lime wedges and fresh avocado slices. Enjoy!

     

     

    Appetizers Halibut Karista's Kitchen Salad Seafood VRAI Magazine

    Peruvian Ceviche with Patacones

    Peruvian Ceviche with Patacones // Karista's Kitchen Perfect for a summer evening!

    The vibrant and colorful foods of South America beg to be tasted, savored and celebrated.  South America provides a garden of gorgeous and unique regional produce, oceans of seafood, tropical fruits that remind us of sunshine and summer; and spicy flavors that feel festive and indulgent.

    Peruvian Ceviche with Patacones // Karista's Kitchen

    I’m so excited about the newest issue of VRAI Magazine!¬† Head on over to snag this fantastic summer recipe, Peruvian Ceviche with Patacones;¬†and while you’re there, stay a while and browse.¬† VRAI Magazine is evolving and I’m so proud to be working with the most amazing and talented team.

    Check out the “Getting to Know” page to find out more about all the amazing and talented people behind this fabulous magazine.

    Delicious Wishes and Loads of Love,

    Karista