Chocolate-Bourbon Cake

Yield Makes 16 servings

Ingredients

• 1/2 cup bourbon
• 1 1/3 cups sugar
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces
• 5 large eggs
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Coastal Living, NOVEMBER 2007

Maui Mustard Sauce

Yield Makes about 1 cup

Ingredients

• 1/3 cup pineapple preserves
• 1/3 cup apricot preserves
• 1/4 cup stone-ground mustard

Preparation

Stir together all ingredients in a small bowl. Cover and chill.

Coastal Living, JULY 2004

Coconut Shrimp with Maui Mustard Sauce

See Maui Mustard Sauce.

Yield Makes 10 to 12 appetizer servings

Ingredients

• 18 unpeeled, large fresh shrimp
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 cup all-purpose flour
• 3/4 cup beer
• 1 (7-ounce) package sweetened flaked coconut
• 1/2 cup fine, dry breadcrumbs (commercial)
• Peanut oil
• Salt
• Maui Mustard Sauce

Preparation

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Coastal Living, JULY 2004

Zesty Sour Cream

Can be paired with Cumin-Spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa.

Yield Makes 1 cup

Ingredients

• 1 cup sour cream
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon hot sauce
• 1/4 teaspoon kosher salt

Preparation

Stir together all ingredients. Serve slightly chilled.

Coastal Living, MARCH 2005

Nectarine-Avocado Salsa

Can be paired with Cumin-Spiced Mahi Mahi Tacos.

Yield Makes about 3 1/2 cups

Ingredients

• 2 cups finely diced nectarines (2 to 3)
• 1/2 cup chopped red bell pepper
• 1/4 cup minced red onion
• 2 tablespoons minced fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced seeded jalapeño pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1 avocado, diced

Preparation

Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.

Coastal Living, MARCH 2005

Cumin-spiced Mahi Mahi with Nectarine-Avocado Salsa

As you may have noticed, I'm a big fan of fish tacos. I will put as many yummy fish-taco recipes on this blog as possible. Fish tacos are something that I grew to love later in life (like, within the past 2-3 years) and now I can't stop eating them. That, and shrimp burritos. Love 'em! Hope you do too.

Yield Makes 4 servings

Ingredients

• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 (4-ounce) mahi mahi fillets
• 12 corn tortillas
• Cooking spray
• Nectarine-Avocado Salsa
• Zesty Sour Cream

Preparation

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.

Jennifer Martinkus and Derrin Davis, Coastal Living, MARCH 2005

Curry-Mango Shrimp

Yield Makes 2 to 3 servings

Ingredients

• 1/2 cup mango chutney
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1 pound peeled and deveined large shrimp
• 3 (10-inch) metal skewers

Preparation

Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.

Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.

Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.

Julia Rutland, Coastal Living, MAY 2008

Salmon Burger

Yield Makes 4 servings

Ingredients

• 1 (14.75-ounce) can salmon, drained and flaked
• 1 egg, lightly beaten
• 1/4 cup heavy cream
• 2 tablespoons finely chopped shallot
• 1 garlic clove, minced
• 1/4 cup minced red bell pepper
• 1 teaspoon dried Italian seasoning blend
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon lemon zest
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 teaspoon garlic salt
• 1/2 tablespoon chopped fresh Italian parsley
• 1 tablespoon canola oil
• 4 whole-wheat buns
• Garnishes: lettuce, tomato slices

Preparation

Combine salmon and next 12 ingredients in a bowl. Mix well. Form mixture into 4 equal patties about 1/2 inch thick.

Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Top bottom halves of buns with salmon burgers. Garnish, if desired. Cover with bun tops.

Coastal Living, APRIL 2008

(Swordfish) with Linguini and Veggies

We are not supposed to be eating Swordfish right now so I would substitute another thick, white fish for this recipe. If you want to know what fish is safe to eat, for yourself and for the environment, go to the Environmental Defense Fund's website.


Yield Makes 2 servings

Ingredients

• 4 to 6 ounces uncooked linguine
• 2 (6-ounce) swordfish steaks
• Salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 2 tablespoons dry white wine
• 1 (12-ounce) jar marinated artichoke hearts, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fresh basil

Preparation

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.

Julia Rutland, Coastal Living, MAY 2007

Hazelnut Crusted Scallops

Yield Makes 2 servings

Ingredients

• 5 tablespoons butter, divided
• 1/2 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of grated or ground nutmeg
• 1 pound sea or bay scallops, drained
• 1/4 cup panko (Japanese breadcrumbs)
• 1/4 cup finely chopped hazelnuts
• Hot cooked pasta
• Garnish: fresh thyme sprigs

Preparation

Preheat oven to 375°.

Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.

Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

Julia Rutland, Coastal Living, NOVEMBER 2007

Sablefish with Sun-dried Tomato Tapenade

I made this last night with my husband and the fish was delicious! We broiled it on high for a little longer than 10 minutes and with the olive oil it was perfect. The tapenade was too strong for this dish, I thought (he liked it). It overpowered the subtle flavor of the fish. I would make it with chicken breasts before fish again. Shown here with the Kale Salad.



Yield Makes 2 servings

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes, undrained
• 1/4 cup pitted kalamata olives
• 1 tablespoon capers
• 1 garlic clove, coarsely chopped
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 (6-ounce) boneless sablefish, cod, or halibut fillets
• 2 teaspoons olive oil
• Salt and freshly ground black pepper to taste

Preparation

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.

Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.

Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.

Note: Rich, velvety sablefish, also known as butterfish or black cod, can be difficult to find in local markets, so buy it when you see a fresh supply. If unavailable, substitute Pacific halibut, cod, wahoo, or another firm white fish.

Wine note: "A French Vouvray or a Pinot Noir," says Eric Fullagar, at Freeport Cheese & Wine in Maine. "Another choice would be a dry French rosé. Most people are perplexed by rosé, but it's food-friendly."

Julia Dowling Rutland, Coastal Living, MAY 2006

Earl Grey Dark Chocolate Sauce

Makes 1 1/2 cups.

3/4 cup whipping cream
3 Earl Grey tea bags
8 oz bittersweet chocolate, chopped
2 Tbs light corn syrup

Cook whipping cream in a small heavy saucepan over medium-low heat just until hot (not boiling), stirring often. Remove from heat. Add tea bags, cover, and steep 5 mins. Remove and discard tea bags. Add chocolate and corn syrup, stirring until chocolate melts.

From Coastal Living.

Chocolate Earl Grey Pound Cake

This looks amazing. I just had my first chocolate flavored with Earl Grey tea last night and it was a great combo. I am hoping this cake will be too.

Makes 1 9-inch cake.

4 Earl Grey tea bags
1/3 cup boiling water
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cocoa
1 cup butter, softened
2 cups sugar
4 large eggs
1/3 cup milk
1 tsp vanilla extract
Powdered sugar (and/or Bing cherries) for garnish
Earl Grey Chocolate Sauce


Place the tea bags in a glass measuring cup; pour 1/3 cup boiling water over tea bags. Let steep about 8 mins. Remove and discard tea bags; cool tea completely.
Combine flour, baking powder, salt, and cocoa, and set aside.
Beat butter at medium speed with an electric mixer 2 mins or until creamy. Gradually add sugar, beating 5-7 mins. Add eggs, one at a time, beating just until yellow disappears. Set aside.
Stir together milk and tea. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition, just until blended. Stir in vanilla.
Pour batter into a greased and flour 10-cup Bundt pan. Bake at 300 F for 1 hour + 15 mins or until a toothpick inserted in center comes out clean. Cool cake in a pan on a wire rack 10 - 15 mins; remove from pan, and cool cake completely on a wire rack. Dust cake with powdered sugar, and serve with Earl Grey Dark Chocolate Sauce. Garnish, if desired.

From Coastal Living.

Salmon Wellington

That's right - Salmon Wellington! What a great idea for people who don't eat beef. Haven't tried it yet, but look forward to it.

2 large leeks, white part only, thinly sliced
2 Tbs butter
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp lemon zest
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 (17.3 oz) package frozen puff pastry (2 sheets), thawed
4 (5-to-6 oz) skinless salmon fillets

Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stire in garlic, and cook 1 minute. Add wine; cook 5 mins or unti liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 tsp salt, and 1/8 tsp pepper.

Roll out each pastry sheet on a lightly floured surface into a 12-inch square. Cut each in half, forming 4 (12- x 6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 tsp salt and remaining 1/8 tsp pepper; place fillets lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together long sides of each pastry to seal. Place Wellingtons, seam-side down, on an ungreased baking sheet.

Bake at 425 F for 18-20 mins or until pastry is golden brown. Let stand 5 mins. Cut each pastry diagonally in half using a serrated knife.

Makes 4 servings.
From Coastal Living.