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Grilled Salmon and Spinach Salad with Peach Dressing

Rub 4 (6-ounce) salmon fillets with brown sugar mixture (1 tbsp light brown sugar, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/4 tsp freshly ground black pepper). Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard. Toss fresh baby spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing. Peach Dressing: Process all ingredients in a blender until smooth, stopping to scrape down sides. 2 peaches, peeled and sliced, 3 tbsp fresh lime juice, 2 tbsp honey, 1 tbsp olive o

Smoked Salmon Quiche

Preheat the oven to 375*. In a small mixing bowl, mix together 4 oz softened cream cheese, 1 tbsp mix of fresh dill and chives, lightly chopped and pinch of onion powder. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around. Add 1 med diced tomatoe. Add small pieces smoked salmon on top of the tomatoes. Add 1 ½ tbsp capers on top of the salmon. In a bowl, whisk together 4 eggs and1 c. whole milk. Add salt and pepper. Pour the egg mixture into the crust. Bake in the preheated oven for 15 minutes, then turn the heat to 400* and bake an additional 25 minutes, or until the quiche is set.

Broiled Rockfish with Provencal Tomatoes and Olives

Preheat the broiler. Rinse 4-6oz fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with sea salt and the herbs de Provence, optional. Slather the tops of the fillets with 1 tbsp Dijon mustard. Combine 3 med heirloom tomatoes diced, 1/3 c olives, 1 tbsp capers, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp white wine vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish. Bake the fish under the broiler, rotating the pan halfway through for equal browning, for approx 10-15 minutes, or until the fish is cooked through and the tomatoes are slightly caramelized. Top with mixed choppe

Grilled Halibut with Cilantro Garlic Butter

Preheat a grill for high heat. Squeeze the juice from 1 lime wedges over fish fillets, then season them with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate. Heat 1 tbsp oil in a skillet over medium heat. Add 3 cloves garlic, coarsely chopped; cook and stir just until fragrant, about 2 minutes. Stir in 2 tbsp butter, 1 tbsp lime juice and 1/2 cup chopped fresh cilantro. Serve fish with the cilantro butter sauce.

Sesame Ahi Tuna Wraps with Spicy Peanut Sauce

1-14 ounce Ahi tuna fillet 1/2 teaspoon toasted sesame oil 1 1/2 tablespoons black and white sesame seeds salt and pepper to taste 12-16 leaves Boston bibb or Butter lettuce 1 mango, pitted and sliced thin 2 large carrots, peeled and sliced into matchsticks 3 green onions, sliced horizontally 1/2 English cucumber, cut into matchsticks 1 avocado, sliced thinly 2-3 large leaves bok choy, slice thin vertically sesame seeds for garnish For the spicy peanut sauce: 1/4 cup natural salted peanut butter, smooth 1 1/2-2 teaspoons liquid aminos, or soy sauce (depending on salt desire) 1/2 teaspoon Srichacha 1/2 teaspoon garlic chili sauce 1 tablespoon unseasoned rice wine vinegar 1 teaspoon toasted se

Sesame Crusted Tuna

In a large bowl, add 3 tbsp of black and 3 tbsp of white sesame seeds as well as a pinch of salt. Stir. Coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is coated. Preheat your pan to a medium-high heat. Coat the pan with oil. Take your sesame coated tuna and place it in the hot pan carefully. Sear it on all sides. Remove the tuna from heat and set aside. Slice the tuna up into thin slices and serve! Serve grilled Tuna with the wasabi vinaigrette: 1 tsp soy sauce, 2 tsp wasabi powder, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tsp lime juice & 4 tsp peanut oil or olive oil

Linguini with Roasted Red Peppers, Crabmeat & Basil

Bring a large pot of water to a boil. Add a big pinch of kosher salt. Place 1/4 cup extra-virgin oil, 2 to 3 cloves garlic, crushed and a pinch red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. Cook 1/2 lb. linguine pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary.

Pasta with Pesto and Scallops

In a large pot with boiling salted water cook 16 oz fettuccini pasta until al dente. Drain. Stir in 1/4 c. pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute 1/2 chopped onion and 2 cloves minced garlic in 3 tablespoons olive oil until soft. Add 1 thinly sliced green bell pepper, 1/2 c. sliced mushrooms and cook until soft, about 3 minutes. Stir in 2 tbsp dry white wine, 2 tbsp lemon juice, salt and pepper to taste, and bring to a boil. Add 1 lb scallops and toss for 2 minutes. Take care not to overcook the scallops. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Shrimp & Sausage Skillet

Heat a large skillet over med-high heat with olive oil. Season 1 lb peeled and deveined shrimp with 2 tsp Old Bay Seasoning. Cook shrimp about 3-4 minutes until opaque – remove and set aside. Cook med diced onion and 3/4 c. diced peppers in skillet with 2 Tbsp of olive oil. Add 6 oz of pre-cooked smoked sausage, chopped (choose your favorite) and 1 chopped zucchini to the skillet, cook until tender. Put cooked shrimp back into skillet along with 2 cloves diced garlic, and cook for about 1 minute. Pour 1/4 c. chicken stock into pan and mix through. Add salt, ground pepper, and red pepper flakes to taste. Remove from heat, garnish with parsley and serve hot

Grilled Mussels

Place mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill or in oven. Cook until mussels open. Serve immediately.

Lobster Tails Steamed in Beer

In a med saucepan, over med to high heat, bring a 1/2 can of beer to a boil. Split 2 thawed lobster tails lengthwise. Place a steamer basket on top of the saucepan. Place tails in basket and cover. Reduce heat and simmer for 10 min.

Pistachio Crusted Salmon

Step 1: Preheat oven to 400. Line a baking sheet with parchment paper and set aside. Pulse 1/2 cup shelled pistachios in a food processor until fine. Transfer to a large bowl and add 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, 1/4 tsp cayenne pepper, 1/4 tsp paprika, and 1 tsp garlic powder. Mix well and set aside. Add another 2 c. shelled pistachio halves to the food processor and pulse into large pieces. Step: 2 In a medium-sized bowl whisk together 2 lg eggs and 1 tbsp olive oil until well combined; set aside. Coat each salmon fillet in the flour/pistachio mixture, shaking off any excess. Dip it in the egg/oil mixture. Finally, generously roll it in the

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