Josee’s Fish & Chips with Remoulade

fish-chips-with-remoulade-2-2
Fish & Chips with Remoulade
2 russet potatoes
Salt for seasoning of the fries
1 tablespoon fresh chives
3 (6. oz) pieces cod
2 eggs
½ teaspoon old bay seasoning
½ teaspoon sea salt
Zest of a lime
½ cup original Ritz crackers
½ cup- instant potato flakes
1/2 cup plain bread crumbs
½ cup mayonnaise
3 tablespoons lime yogurt
2 tablespoons dill relish
2 teaspoons creamy horseradish
1 teaspoon Worcestershire sauce
2 tablespoons Italian flat parsley chopped fine
Pinch salt & pepper
Preheat some oil in a deep pan on stove top about 1 ½ inch high to 375 degrees.
Drop the temperature of the deep fryer to 325 degrees.
Peel potatoes and cut into fries.

In a shallow dish whisk eggs, old bay, sea salt and lime zest add pieces of fish let soak in egg mixture turn once to coat both sides. Crush the crackers into a separate shallow dish add potato flakes and bread crumbs mix the breading together. Set aside
Add potatoes to deep fryer and fry about 4 minutes remove fries place on paper towel to drain excess fat turn up the deep fryer to 375 degrees and return fries to deep fryer and fry until golden brown.
While the potatoes are on their second fry take fish out of the egg wash mixture add fish to the breeding and coat fish on both side add to the frying oil let fry until a golden edge appear on the outside of the fish pieces turn pieces of fish and fry until golden brown on the second side.
While the fish and potatoes are finishing frying to a mixing bowl add the last 8 ingredients mix well.
Remove fries and fish out of the oil and let drain on paper towel take fries add to a mixing bowl season with salt toss well.
Plate same amount of fries in Individual small upright dishes top fries with chopped chives add to serving plates. Place a piece of fish on each dish and scoop equal amount of remoulade in individual small dishes add to each plate.

Sabastini Vineyards Pizza my Way entry

the-king-of-the-sea

Loaded with seafood over a perfectly well balance sauce with wine, lemon and tarragon sauce two cheeses that pairs beautiful with 2014 Sebastiani Viognier, Russian River Valley
My inspiration came from my love for seafood while sipping on a slightly chilled glass of Sebastiani Viognier, Russian River Valley wine
The King of the Sea
Crust-
1 (.25oz) package active dry yeast
1 cup warm water
2/1/2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon corn flour

Sauce-
2 tablespoons butter
2 tablespoons flour
1 cup half & half
1/4 cup grated parmesan cheese
¼ cup wine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh tarragon chopped fine
Pinch salt & Pepper

Toppings-
1/2 cup Swiss cheese grated
½ cup mozzarella grated
½ pound seafood medley ready to cook thawed and patted dry
1 tablespoon olive oil
½ cup red bell pepper chopped fine
1 teaspoon lemon zest
1 teaspoon fresh tarragon chopped fine

Add the yeast and warm water to a bowl mix and let sit until it turns into a milky color. Next add to a mixer all of the crust ingredient except for the corn flour mix until it forms into a stiff dough cover the mixing bowl with plastic wrap and let the dough rise until it doubles in size about 30 minutes. Flour clean surface and with a rolling pin roll into a 14 inch circle. Sprinkle pizza pan with corn flour to prevent the dough from sticking place the dough on pizza pan.
On stove top in a small sauce pan add butter and flour cook on medium heat while whisking for 1 minutes add half & half keep whisking until it thickens into a sauce add remaining sauce ingredients and whisk until well combine remove from heat and let sauce cool completely.
In a non-stick pan on medium heat sauté red bell pepper in olive oil until tender.
Spread sauce over crust, sprinkle the Swiss, seafood, mozzarella and bell pepper.
In a preheated oven at 450 degrees bake the pizza until cheese if bubbly and the bottom crust is crispy about 20 minutes. Remove from oven and sprinkle. Lemon zest and fresh tarragon.

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Fish Croquettes is perfect for Sunday dinner

These are fabulous even kids love them the original sauce in this recipe using a specific product is no longer available but simple replace it with this sauce
2 tablespoon butter
1 juiced & zested lemon
2 table spoons fresh parley chopped fine
1/2 cup regular cream
pinch salt and pepper
Place all in sauce pan whisk while bringing the sauce to a boil for 3 minutes. Drizzle over croquettes. Enjoy
fish-croquettes

Video as well demonstrating how to make them.


Fish Croquettes with Savory Lemon & Herb Sauce

2 ½ cup cooked fish crumbled
¼ cup red bell pepper finely chopped
2 green onions chopped
10 oz Philadelphia cooking crème savory lemon & herb
¼ cup dry white wine
3 eggs beaten
1 ½ cup Italian bread crumbs
1 cup canola oil

In a mixing bowl mix fish, peppers, onions and 5 oz of the Philadelphia cooking crème. Mix well cover with plastic wrap and refrigerate 30 minutes.
In two separate bowls add eggs and bread crumbs.
Take your cold fish mixture and form 8 croquettes approximately 4 in x 1 in each.
In a frying pan heat oil on medium heat. When oil is hot adding croquettes and cook 4 minutes turn and cook an additional 4 minutes. Remove from oil and place on a line plate with paper towel to drain any excess fat.
While croquettes are cooking add to a small sauce pan on medium heat add remaining cooking cream and wine, whisk until heated through.
Plate two croquettes per person and drizzle with cooking crème. Bon Appétit!

Crab Quiche

My crab quiche is perfect for a Sunday brunch accompanied with fresh fruits and a good cup of coffee you will enjoy it so much you will want to make this quiche a Sunday tradition! Enjoy..
crab quiche
Prep: 15 min cook: 35 min Serves: 8
1 ready pie crust
10 oz cooked crab (claws) meat chopped small
8 eggs
¾ cup heavy cream or half and half
1 ½ cup of shredded Swiss cheese
½ cup red bell pepper dice small
¼ green onions finely chopped
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper

Preheat oven at 400 degrees. In a frying pan add oil, red bell peppers and onions and cook for about 3 minutes until tender.
In a deep 9 inch pie plate line your pie crust set aside. In a bowl whisk, eggs, cream well. Next add peppers, onion, crab meat and Swiss cheese season with garlic powder, salt and pepper to taste mix well pour in pie shell and bake 30 to 40 minutes or until eggs are set and quiche is golden!

Bon appétit!

It’s that time a year the water has warmed up to 80 degrees plus and we are starting to catch our local Mangrove Snappers. Got to love it here is a fabulous recipe to enjoy your fresh catch of the day!

Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tropical Ceviche

Re purposing food…

One think I hate is seeing food being wasted this doesn’t happen in my house ever! Our wedding anniversary last week was lobster on the menu yummmmmmmmmmm so you know what not only you can same the shells for making homemade seafood broth but you can use it to catch bait to take fishing like I did this time I already have few container of seafood broth in the freezer 😉

I know I know it's not Florida Lobster but Main Lobster is what was available

I know I know it’s not Florida Lobster but Main Lobster is what was available


Cook 15 to 20 minutes for 1 1/2 pound lobster..
Quick chill to stop the cooking process and to handle

Quick chill to stop the cooking process and to handle


Get cracking and removing the meat! Serve with Garlic Herb Butter.. yummmmmmmmmmmm
Take the empty head and body and place in trap I'm going to catch me dinner yummmmmmm

Take the empty head and body and place in trap I’m going to catch me dinner yummmmmmm

Lobster head

Freshly caught Florida blue crab

Freshly caught Florida blue crab


Pick the meat out after the crab for the recipe you can google how to prepare the crab meat for crab cakes.
TADA!!!!!!!!!!!!!!! Got to love it …
Roasted Garlic Corn Crab Cakes with Spicy Red Slaw Garlic Ramoulade
Serves : 8
Cakes-
2 ears corn roasted off the cob
4 garlic cloves roasted mashed
1 small red bell pepper roasted skin removed
2 tablespoon olive oil
8 ounce lump crab
2 tablespoons lemon juice
1 tablespoon old bay
1/3 cup fresh Italian parsley chopped fine
½ cup mayonnaise
1 tablespoon Dijon mustard
1 cup panko bread crumbs
2 tablespoons butter
Slaw-
2 ½ cups red cabbage shredded fine
¼ cup cilantro chopped fine
½ jalapeño pepper deseeded & chopped fine
2 green onions chopped fine
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
Ramoulade-
½ cup mayonnaise
1 teaspoon adobo sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cilantro finely chopped
4 garlic cloves roasted
Preheat oven to 400 degrees. Line a cookie sheet with foil.
Cut bottom of garlic bulb drizzle ½ tablespoon olive oil on a piece of foil place bulb cut side down on foil wrap bulb with foil place on cooking sheet. Removed husk off the corn and toss corn and red bell pepper in 1 1/2 tablespoon olive oil.

Roasted Garlic Corn Crab Cakes with Jalapeño Red Cabbage Slaw & A Spicy Garlic Ramoulade

Blackened Redfish with Grilled Corn Salad

There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!

Blackened Red Fish with Grilled Corn Salad
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
Blackened Redfish
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.

Bikini friendly dinner Is what’s up the next 2 months!!Asian Inspired Shrimp & Mandarin Oranges Grilled Romaine Salad

This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!

Light  and healthy summer salad

Light and healthy summer salad

½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.

Healthy Solutions Spice Blends “Cajun Seafood” Entry

Spicy Cajun Seafood Soup

Spicy Cajun Seafood Soup
2 tablespoons extra virgin olive oil
½ cup pancetta diced
½ cup onion chopped
½ cup carrots chopped
1/2 cup celery chopped
2 garlic cloves minced
2 tablespoons cilantro chopped
1 ½ tablespoons healthy Solutions spice blends Cajun Seafood
14.5 can dice tomatoes
½ teaspoon salt
½ cup frozen peas
12 oz. Ale beer
2 teaspoon fish base
2 cups water
32 oz. seafood cooking stock
½ cup small pasta shells
2 pounds seafood mix (raw)
Zest of a lemon
1 lemon cut in 6 wedges
½ cup sour cream
2 green onions chopped
In a large non stick pot on medium high heat add oil and pancetta sauté 2 minutes add onions, carrots and celery sauté 3 minutes add garlic, cilantro spice blend, diced tomatoes, peas, and salt and ale beer. Simmer until liquid reduces by half.
Next in a small bowl mix fish base with warm water until fish base is dissolved. Add the fish broth, seafood stock and pasta shells bring to a boil and cook 5 minutes. Add seafood mix to the soup simmer 3 to 5 minutes until seafood is cooked.
Plate soup with a doll up of sour cream, lemon wedge and sprinkle with green onions.
Josee health solutions shot

2015 World Food Championships “Off the hook on the Plate” Cooking Demonstration

Hi everyone,
I am slowly but surely returning into the cooking world after taking a 4 months break due to my watercraft accident on July 5th, 2015.
I had the privilege and was honored to have been ask to do cooking demonstration at the World Food Championships again this year and to share one of my favorite Off the Hook on the Plate recipe my Grouper Florentine, the crowd received me well and enjoyed my dish. What a fabulous time and I am looking forward to do many more in the future.
Thank you all for your support.
2015 wfc me demo 22015 wfc me demo2015 wfc me demo 12015 wfc me demo plate

Grouper Florentine
1 ¼ pound white firm fish (I used grouper) cut in 4 equal pieces
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!