Sesame Ahi Tuna with Asian Slaw

Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.


Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.



Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.



Grilled Cajun Red Snapper

1¼ pounds red snapper fillets
1 tablespoon paprika
2 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoon finely chopped chives
1 lemon, cut into wedges
Preheat the grill; place the grill rack 5 inches from the coals.

Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Makes 4 Servings

Mac and Cheese with Ham

Mac and Cheese with Ham

Celebrate National Macaroni and Cheese Day!

Here’s Alec’s favorite!

2 tablespoons butter
1 tablespoon plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned salt
1½  cups cooked, diced ham
1 tablespoon horseradish
1 tablespoon prepared mustard

In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.

Combine sauce with cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. Bake at 350F for about 20 to 25 minutes.

Serves 4

National Shrimp Day!

National Shrimp Day!

Shrimp Recipes
Try one of these or one of your own. You can’t go wrong with Alabama Wild Shrimp!

Layered Shrimp and Crab Cocktail
3/4 cup (6fl oz/180 ml) olive oil
  Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
  Pinch of saffron threads
  Kosher salt and freshly ground pepper
  Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Sautéed Shrimp Tacos
1/4 C canola oil
1 white onion, sliced
pounds shrimp (21-25 count), peeled, deveined, and split lengthwise
  Kosher salt
3 tablespoon unsalted butter
1 jalapeno chile, thinly sliced
2 tablespoon chopped garlic
1/2        bunch Italian parsley, stemmed and chopped
16 5-inch fresh corn tortillas
1 lime, cut into wedges

Preheat a skillet or griddle over medium heat for tortillas. Heat a separate large sauté pan or skillet over high heat. Add the oil and onion and quickly stir 2 to 3 times. Immediately add the shrimp and a few pinches of salt and sauté for 1 to 1½ minutes, until the shrimp begin to turn red. Add the butter jalapeno, and garlic and sauté for 1 minute as the butter begins to melt and the garlic releases its aroma. Adjust the seasoning with salt if necessary and continue to stir for about 30 seconds; the whole cooking process for the shrimp should be no longer than 3 minutes. Stir in the parsley and remove the pan from the heat. The shrimp should be tender, the garlic aromatic, and the onions and jalapenos crisp to the bite.

Working in batches as necessary, warm both sides of the tortillas in the preheated skillet. Place them in stacks of 2 on individual plates or a platter, so that each taco ends up with a double layer of tortilla. Evenly divide the filling among the 8 stacks, and serve immediately with the lime wedges.

Serves 4.


Cajun Shrimp with Artichoke Cream Sauce
2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoons basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
½ cup flour

In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.