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Garlic Butter Salmon

Preheat the oven to 350 degrees. Line a baking sheet with foil and then spray with cooking spray. Lay 2 thinly sliced lemons in the center of the foil. Season both sides of the salmon with some salt and pepper and then place the salmon on top of the lemons. In a bowl, mix the 6 tbsp melted butter, 3 cloves of minced garlic, 2 tbsp honey, 1 tsp oregano, and 1 tsp thyme. Pour this over the salmon and then fold the foil around the fish. Bake for about 25 minutes or until cooked through. Switch it over to broil for 2 minutes or until the butter mixture thickens. Garnish with the parsley and serve.

Cod with Fresh Tomato Sauce and Arborio Rice

Step 1: In a large, deep skillet, heat 1/4 cup olive oil. Add 5 large garlic cloves, minced and 1/4 tsp crushed red pepper. Cook over moderate heat until the garlic is golden, about 1 minute. Add 3 pounds tomatoes, coarsely chopped and 1/8 tsp saffron threads, crumbled and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add 5 oregano sprigs and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano. Step 2: Meanwhile, in a large pot of boiling salted water, combine Zest of 1 orange, in 1-inch-wide

Seared Tuna Steaks

Pat the tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce (2 tbsp), toasted sesame oil (1 tbsp), honey (1 tbsp) kosher salt (1/2 tsp), pepper (1/4 tsp), and cayenne pepper (1/4 tsp) until honey is fully dissolved. Pour over the tuna steaks and turn over to coat completely. Optional: allow to marinate 10-30 minutes in the refrigerator. Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on high until very hot. Add canola oil (1 tbsp) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). Remove to a cutting board and allow to rest for at

Shrimp Stir Fry

In a large skillet over medium heat, heat 2 tbsp extra-virgin olive oil. Add 1 lb. shrimp, peeled and deveined and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet. Return skillet to heat and heat 1 tbsp sesame oil. Add 1 small head broccoli, cut into small florets, 8 oz. sugar snap peas, and 1 red bell pepper, sliced and cook until soft, 7 minutes. Add 3 cloves garlic, minced and 1 tbsp. minced ginger and cook until fragrant, 1 minute more. In a small bowl, whisk together 1/2 c. low-sodium soy sauce, 1 tbsp cornstarch, juice of 1 lime, 2 tbsp brown sugar, and a pinch of red pepper flakes. Add to skillet and toss to coat. Add shrimp and cook until heated thro

Cod with Chorizo and Breadcrumbs

Heat oven to 425°. Pulse 2 3/4-inch-thick slices country-style bread, crusts removed in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add 1 Tbsp. chopped fresh flat-leaf parsley and 1 Tbsp. fresh oregano leaves; toss to combine. Wipe out skillet. Heat 1 Tbsp. oil in same skillet over medium-high heat. Add 1 small shallot, thinly sliced and 2 oz. smoked Spanish chorizo, halved, thinly sliced and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in 2

Lemon-Glazed Salmon with Garlic Panko

Heat oven to 350. Arrange salmon fillets in a baking dish. Juice and zest 1/2 lemon, reserving both. Combine 1 tbsp honey with the lemon juice in a microwave safe bowl and heat until honey is hot. Add 1 sprig thyme and let set for one minute. Brush salmon fillets with honey mixture and bake approx 10-12 minutes or until done. While salmon is cooking, warm 1 tbsp olive oil with the garlic and rosemary in a skillet over medium until fragrant. Add 1/2 c. panko bread crumb and cook, stirring constantly, until golden crisp, about 5 minutes. Remove skillet from heat, add the lemon zest and season to taste with salt and pepper. Discard the rosemary sprig and garlic clove. Remove salmon from the ove

Steaming Lobster

Place a steaming rack in the bottom of the pot and fill the bottom with approx two inches of water. Add salt to the water. Place the pot onto the largest element you have, put on the lid, and heat it over high heat to a boil. As soon as the lobster goes into the water, start your cooking timer or make a note of the time, because the cooking time is based on when the lobster goes into the pot, not when the water returns to a boil. You can tell that lobster is done when the shell goes bright red, the meat goes white, and an antenna comes out with no resistance when it's pulled. 10 minutes for one pound 12 minutes for 1¼ pounds 14 minutes for 1½ pounds 16 minutes for 1¾ pounds 18 minutes for tw

Lobster Tails in Champagne Sauce

Rinse 3 frozen lobster tails. In skillet, combine lobster, 2/3 c. champagne or sparkling wine, 2 scallions minced, and 1 tsp salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add 2/3 c. whipping cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup. With a wire whisk, beat in 4 tbsp. unsalted butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. Serves 2

Creamy Shrimp and Scallop Shells

Prepare according to package directions-1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells. Meanwhile, heat 1 tbsp butter in a skillet over med heat. Add 1/2 lb. uncooked shrimp, peeled and deveined and 1/2 lb. scallops, cut in half and cook until cooked through, stirring often. Remove the shrimp and scallops from the skillet. Heat 1 tbsp butter in the skillet. Add the 2 c sliced mushrooms and cook until tender. Stir in 1 can cream of mushroom soup, 1/2 c. milk and 1 c shredded swiss cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with

Cod with Italian Crumb Topping

Preheat oven to 450 degrees. In a shallow bowl, stir together 1/4 c fine dry bread crumbs, 2 tbsp grated Parmesan cheese, 1 tbsp cornmeal, 1 tsp olive oil, 1/2 tsp Italian seasoning, 1/8 tsp garlic powder and 1/8 tsp pepper; set aside. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Mix 2 tbsp of mayo and 1 tsp lemon juice and brush on fish, then spoon the crumb mixture evenly on top. Bake for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Greek Salmon

Preheat oven to 375°. Marinate feta: In a large bowl, whisk together 1/4 c. extra-virgin olive oil, Juice of 2 lemons, 1 clove garlic, minced, 1 tsp. dried oregano, and 1/2 tsp red pepper flakes. Season with pepper and add 1 c. cubed feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients. Roast fish: Scatter 1 lemon, thinly sliced and 1 small red onion, sliced at the bottom of a large baking dish. Add 4 salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes. Meanwhile, make topping: Into the bowl with feta, add 1 c. quartered tomatoes or halved cherry tomatoes, 1/4 c. sliced ka

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