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Tempura Soft Shell Crab

Clean and rinse crabs. Pat dry with a paper towel and set aside until ready for use. To prepare the batter, whisk 1 1/2 cup tempura flour, with 1 1/4 c. chilled soda water, 1 lime juiced, and 1 egg until well combined. Stir in 1 cup of ice cubes. Heat up enough oil in a pot or pan until it is deep enough for frying. Coat the crab thoroughly with plain flour and dip them in the batter. Once oil is hot enough, fry the crabs in batches until crab turns red and batter is golden in color (slightly under 2 min per side). Remove to cool on a wire rack. Serve hot. Tip: Drizzle more tempura batter on top of the crab with a fork before you flip them over to add extra Crunch!

Smoked Salmon Bruschetta

Toast 1/2 baguette approx, or similar-sized white bread - use 12 thin slices of bread so slightly browned but not overly toasted. Remove the skin from 1 clove garlic and rub the end over the slices of bread. Chop 2 slices smoked salmon or a little more, depending on size, 2 med tomatoes and 1/4 c. red onion into a small dice, removing the seeds from the tomato as you go. Chop 1 tbsp fresh basil leaves , finely chopped (approx 4 leaves) fairly finely as well and mix all together in a small bowl. Add 2 tsp extra virgin olive oil, plus extra for drizzling and 2 tsp lime juice and some salt and pepper to taste, mix gently. Spoon the salmon-tomato mixture on the bread, drizzle over a little more

Lemon Butter Garlic Salmon in Foil

1) Preheat your oven to 400°F. 2) In a small saucepan, melt 1/4 cup butter over low-med heat. Add 1/3 c. honey, 4 large cloves garlic, crushed and 2 tablespoons fresh lemon juice (juice of ½ a lemon). Whisk until the honey has melted through the butter and the mixture is well combined. Add 1 tbsp chopped parsley, mix well and set aside. 3) Cut sheets of 14-inch (35cm) length aluminum foil. Divide 1/2 pineapple, halved and sliced among sheets layering in center in an even layer and sprinkle with pepper. Arrange salmon fillets on top and drizzle with the honey lemon garlic butter sauce. Sprinkle with salt and pepper and top with more chopped parsley. 4) Seal foil then roll edges up, try to lea

Almond-Crusted Halibut with Lemon Garlic Butter

Preheat oven to 400 F. Place 2 halibut fillets on a lined baking tray and set aside. Make Lemon Garlic Butter: In a blender or food processor, blend together 1/2 tbsp garlic, minced, 1/2 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/8 tsp salt, 1/8 tsp ground black pepper until pureed. Add 1/4 cup butter, unsalted (at room temperature) and continue to blend until fully combined. Spread 1/2 tbsp of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top. Sprinkle 1 1/2 tbsp ground almonds on each fillet and carefully spread over the butter to fully cover it. Bake the halibut for 5 min. While the halibut is

Potato Chip Crusted Rockfish

Preheat the oven to 375F. Place fillets in a bowl of cold, salted water for 10 minutes. Pat the fillets dry. Put 2 cups crushed potato chips on a large plate. Dip each fillet into 1 stick (8 tablespoons) unsalted butter, melted and cooled and then roll the filets in the crushed potato chips to coat. Lay the fillets on a foil-lined baking pan and sprinkle with the cayenne pepper and lemon pepper. Bake until golden brown, 8 to 10 minutes depending on size and thickness of filets.

Blackened Swordfish Tacos w/ Mango Avocado Salsa

Combine: 2 tsp cayenne pepper, 2 tbsp paprika, 2 tbsp cumin, 2 tbsp parsley, 2 tbsp oregano, 1 tsp black pepper, 1 tsp salt in a bowl, then coat 2 (6 oz.) swordfish filets (cut into strips) with mixture. Heat oil in a large skillet over medium-high heat. Saute the seasoned fish until cooked through (about 5-8 minutes). Salsa: In a serving bowl, combine 3 ripe mangos, diced, 1 med red bell pepper, chopped, ½ cup chopped red onion, ¼ cup packed fresh cilantro leaves, chopped, 1 jalapeño, seeded and minced, 1 large lime, juiced (about ¼ cup lime juice), ⅛ to ¼ teaspoon salt, to taste. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa res

Tuna Tartare with Sesame

In a small dry frying pan over medium heat, toast 2 tsp sesame seeds, stirring often, until fragrant and beginning to brown, 2-5 min. Pour onto a small plate to cool. Cut 1 lb sushi-grade tuna into a 1/4-inch (6-mm.) cubes and place in a bowl. Add 3/4 tsp peeled and minced fresh ginger, 1 1/2 tbsp soy sauce, 2 1/4 tsp fresh lime juice, 1 jalapeno minced and 1 1/2 tbsp sesame oil and stir gently to combine. To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing them evenly. Top with fresh chives and serve. Serves 4.

Pan Seared Scallops with Lemon Caper Pasta

1) Dry 1 lb scallops with paper towels. Season with salt. Heat a large stainless steel frying pan over med-high heat. Add 2 tbsp olive oil and heat until the oil ripples and begins to smoke. Add scallops to a hot pan without crowding. Cook without moving them, until the bottoms are a rich golden brown, about 3 min. Add 1 Tbsp of butter to the pan. Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan. Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta. 2) Lemon Caper Pasta: Bring a large pot of salted water to a boil. Meanwhile make the lemon

Slow Cooker Jambalaya

Combine – 1 (14.5-ounce) can diced tomatoes, 1 (14.5-ounce) can beef broth, 1 (8-ounce) can tomato paste, 2 bay leaves, 2 tsp dried basil, 1 1/2 tsp dried oregano, 1/2 tsp Creole Seasoning, 1/2 tsp Tabasco sauce, 1/2 tsp salt, 1/2 tsp Worcestershire sauce, 1/4 tsp cayenne pepper, 1/4 tsp black pepper in a 6-quart slow cooker, stir to combine. Add – 1 medium onion, chopped, 1 green bell pepper, seeded and chopped, 2 celery ribs, chopped, 4 cloves garlic, minced, 1 pound Andouille sausage or use kielbasa, cut into slices, 2 chicken breasts, cut into 1-inch pieces. Stir to combine. Cover crock pot and cook on LOW 4 to 5 hours. Set a larger strainer/sieve over a large bowl and pour about 75% of

Corn, Bacon, and Clam Stew

Place a large, deep heavy soup pot over medium heat. Add 2 tbsp olive oil and 1/2 pound thick-cut bacon, cut into thin strips, and cook until brown. Stir in 1 Tbsp sweet smoked paprika and cook for 30 seconds. Add 6 ears corn, shucked and cut from the cobs, season with salt, and stir, cooking for about 2 minutes. Stir in the 1/2 pound yellow cherry tomatoes, halved and cover. Cook until the tomatoes soften, about 5 minutes. Squeeze in the juice from half lemon and pour in 3 tbsp bourbon, stir, and turn off the heat. Add 16 little neck clams with the mouth facing up. Turn on the heat to medium, cover the pot, and cook the until the clams open, 5 to 10 minutes. Meanwhile, grill or toast the br

Italian Steamed Mussels Marinara

Heat to 1 tsp extra virgin olive oil in a large non stick skillet over medium high heat. Add the 8 cloves garlic, thinly sliced and saute until deep golden brown, about 2 minutes, stirring often. Add 1/8 tsp crushed red pepper flakes and 1/2 cup white wine, such as Pinot Grigio, and cook until reduced by half. Add tomatoes 1 1/2 cups no fat or no sugar added chopped tomatoes, such as Pomi and bring it to a simmer. Scoop 2 pounds mussels, scrubbed and debearded into the pan and cover and cook, stirring occasionally, until they all open, about 8-10 minutes. Season with salt and pepper.

Cajun Lobster Tails

Cajun Lobster Tails: Preheat oven on high broil. Cut down the top and bottom of 4 lobster tails to be able to pull the lobster tail to set on top of the shell. Evenly spread 1 TBSP butter and 2 TSP Tony's Cajun seasoning salt on top of all the lobster tails. Cook for 8 minutes or until done.

Lime Basil Grilled Swordfish Steaks

In a large ziplock bag, combine 1/4 cup olive oil, 2 tbsp freshly squeezed lime juice, 1 tbsp chopped fresh basil, 1 garlic clove, minced, 1/2 tsp salt and 1/4 tsp pepper. Add 4 (5-6oz) swordfish steaks and coat the fish with marinade. Let it sit for 15 minutes. Meanwhile, prepare the grill. Grill swordfish over medium high heat about 4-5 minutes per side, or until fish is cooked through. Cut zucchini lengthwise and grill alongside with fish, if desired. Diced tomato for garnish, optional

Mediterranean Salmon

Mix together 1/2 c olive oil and 1/4 c balsamic vinegar in a small bowl. Arrange 4 fillets salmon in a shallow baking dish. Rub 4 cloves pressed garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with 1 tbsp fresh cilantro, 1 tbsp fresh basil, and 1 ½ tsp garlic salt. Set aside to marinate for 10 minutes. Preheat your oven's broiler. Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Tuna Steak, Sweet Red Peppers & Avocado Salsa

Season Tuna with sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature. Heat 4 tbsp of oil pan to med hot. Add 1 med red onion and 1 med red pepper, cover with a lid and cook for 5 minutes. Add ⅔ tsp sweet paprika, ⅔ tsp cumin, 1 lg garlic, 1 tbsp apple cider vinegar, a good pinch of salt and chilli flakes, and about 2 tbsp of water. Mix and cook until softened. Remove to a plate. Heat 1tbsp oil and 1 tbsp butter to sizzling hot. Add 1 tsp coriander powder and zest from one lime. Add tuna. Drizzle with juice from half a lime and cook for 2 min on each side. Meanwhile, chop 1 lg avocado and 2 tbsp fresh cilantro and season with a little sea sal

Pesto-coated Rockfish

Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches. Mix ½ c. pesto, 3 tbsp lemon juice, 1 med carrot finely chopped (1/2 c.) and 1 med leek chopped . Place fish in dish. Spread vegetable mixture over fish. Cover and bake about 30 minutes or until fish flakes easily with fork.

Mussels with Blue Cheese & Bacon

Rinse 2 1/2 pound fresh mussels and throw away any that don’t close. Heat 6 tbsp olive oil in a saute pan over medium-high heat. Cook 3/4 cup chopped bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside. Add 2/3 cup thinly sliced shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the 3/4 c. white wine and juice of 1 lemon and toss together. When the mussels start to open, add 1/4 c. mild creamy blue cheese, melting it into the broth. As soon as all mussels are open, toss in 1/2 cup baby spinach or arugula, cleaned and de-stemmed. Season to taste with salt and black pepper. Top 1/4 c. creamy blue cheese and the bacon. Serve with

Mexican Beer Little Neck Clams:

In a large sauce pan over medium heat, melt butter. Saute 1 sm onion chopped for a few minutes until onions are translucent, add 3 garlic cloves finely chopped and saute for another minute being careful not to burn garlic. Add 1/2 c. fresh corn and mix well together with onions and garlic. Saute corn for about 5-10 minutes until corn is cooked and starchiness of corn is gone. Add 1 12 oz Mexican beer and get it really hot. In the meantime rinse clams well and discard any clams that do not close. Add clams to pan and cook until shells open. Add parsley and zest to clams and stir. Serve clams in individual bowls and garnish with more parsley and lemon or lime wedge.

Sheet Pan Shrimp Boil

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook 1 pound baby Dutch yellow potatoes until just tender and parboiled, about 10-13 minutes. Stir in 3 ears corn, each cut crosswise into 6 pieces during the last 5 minutes of cooking time; drain well. In a small bowl, combine 1/4 cup unsalted butter, melted, 4 cloves garlic, minced and 1 tbsp Old Bay Seasoning. Place potatoes, corn, shrimp and 1 (12.8-ounce) package smoked andouille sausage, thinly sliced in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shri

Grilled Sea Scallops with Spicy Ginger Aioli

In a small bowl, combine 2 Tbsp mayonnaise, 1 1/2 tsp sriracha chili sauce, or less to taste, 1/2 tsp sesame oil, 1/2 tsp ginger root, fresh, minced, 1/4 tsp minced garlic, 1/4 tsp rice wine vinegar and set aside. Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat. Coat both sides of scallops with cooking spray; season with salt. Grill 1 lb scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side. Serve scallops over slaw mix (packaged coleslaw mix - shredded cabbage and carrots), topped with sauce and garnished with cilantro.

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