Tag Archives: scallops

Karl’s Shrimp and Scallop Udon Soup

The usual quandary of what will I make for dinner tonight? I have been looking at several Japanese cookbooks and I started craving udon soup. Thinking about what ingredients I had in my kitchen, I decided on a seafood udon soup.

Karl’s Shrimp and Scallop Udon Soup

Karl’s Shrimp and Scallop Udon Soup

Continue reading

Leave a comment

Filed under Main Dishes, Seafood, Shrimp

Karl’s Scallop Stuffed Teriyaki Mushrooms

This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.

Karl’s Scallop Stuffed Teriyaki Mushrooms

Karl’s Scallop Stuffed Teriyaki Mushrooms

Continue reading

1 Comment

Filed under California Fusion, Seafood, Side Dishes

Karl’s Scallop Soup with Bacon

Jan has had oral surgery, so she is still eating only cool blended foods at the moment. By now she is getting tired of smoothies, so I thought I would make her some vichyssoise. This is a fancy name for a potato and leek soup that can be served either hot or cold.

Karl’s Scallop Soup with Bacon

Karl’s Scallop Soup with Bacon

Continue reading

1 Comment

Filed under Main Dishes, Pork, Seafood

Karl’s Scallop Stuffed Mushrooms

For the kid’s party I am also planing making a hot hors d’oeuvre, stuffed mushrooms. The kids really like mushrooms, so I am constantly trying new ways to make them.  This is a variation of one that I started making about a year ago. Jan does not like bacon (a childhood trauma), but this is for a crowd. I am going to use the bacon instead of butter. I will also be making a double batch.

Karl’s Scallop Stuffed Mushrooms

Karl’s Scallop Stuffed Mushrooms

Continue reading

Leave a comment

Filed under Side Dishes, Vegetables

Karl’s Aegean Kakavia (beautiful fish stew) with garlic toast

Karl’s Aegean Kakavia

Adapted from Jamie Does…

Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).

Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.

Continue reading

1 Comment

Filed under Main Dishes, Seafood, Stews