From the Bay / Cooking Aboard with Jill

Cheesy Shrimp and GritsThere are many different recipes for making shrimp and grits. This one appeals to me as the shrimp is sautéed in bacon fat and cheese is added to the grits to make them extra creamy. I bought my grits on-line from Palmetto Farms which is located in South Carolina. They are a stone ground grist mill that specializes in all natural, non-GMO grits, cornmeal, aromatic rice, and cornbread. If you can’t find stone ground grits, you can always use an equal amount of corn meal or any dried ground corn. What is also nice about this meal is that it is gluten free!

Grilled Shrimp and Romesco SauceThis Grilled Shrimp and Romesco Sauce is a delicious, easy and light meal from the Catalonia region of Spain. You can put the sauce on any type of seafood, but I also like to serve it the traditional way with grilled shrimp and green onions along with crusty bread. Dipping is half the fun and the sauce has a fully packed taste because of the roasted peppers, garlic, bread crumbs and nuts. This is a perfect way to feed your guests, especially in the summer time while sitting outside with some chilled wine!

Crab Cakes and Coleslaw

Tartar sauce

Shrimp Cakes with Lemon AioliShrimp cakes with lemon aioli are a refreshing combination. The cakes are cheesy and crisp on the outside and creamy on the inside. Likewise the lemon aioli adds a nice citrus taste to the cakes. I like to serve fresh corn, salad and sliced beefsteak tomatoes with this dish. I made this recipe several times this summer and we never had leftovers. Depending on how many guests you have, you may want to double the recipe.

Grilled Shrimp SkewersI first made these grilled shrimp skewers when we were having a potluck barbecue at our marina. The marinade and food prep is very easy. Also, the combination of Italian seasoning with garlic and lemon makes this a refreshing treat. Enjoy!

Dry Rub for SalmonThis Dry rub for salmon recipe is delightful. You can also prepare it in two easy ways, either sauté in a pan or bake in the oven. The combination of the sweetness from the sugar and cinnamon to the tanginess of the chili powder, cumin and paprika makes this a delicious alternative for serving salmon filets!

Margie’s Maple SalmonMargie’s maple salmon dish is easy to make. It’s also great for people who aren’t too crazy about salmon, as this is a moist and delicious recipe. In January 1999, Dave and I were living in Moorestown, New Jersey. Our wonderful neighbors, Margie and Carlo Perrone, had us over for dinner. Margie made a version of this recipe, and it became my favorite way to bake salmon. It’s pretty easy to overcook salmon, resulting in a tasteless, dry dinner entrée. But the maple syrup adds moisture and sweetness. Carlo recommended using the leftovers to make a salmon chowder. Enjoy!

Baked Fish with Fruit SalsaThis is my favorite way to prepare fish and I do it in the oven. Use whatever relatively thin, white fish you like and what is local in season. The baked fish with fruit salsa combines well with steamed rice. For the salsa, use fruits and veggies are in season and that you like. If you want extra heat, add a deseeded, diced jalapeno. But if you prefer less heat, the rub spice should be enough. Enjoy!

Shrimp Chow MeinChow Mein is a Cantonese style dish with deep fried crunch egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, roast pork, chicken, beef and served in a thick sauce. Dishes like Shrimp Chow Mein are designed to cook fast… like fried rice. And this is a very easy recipe. You simply stir fry vegetables, boil the noodles, make the sauce and use it to marinate the shrimp. It is so delicious and comes together quickly. In my April 2018 newsletter, I wrote to my readers about my Grandmother Mildred who made Asian dishes for us to our delight. I remember in college visiting her home for a lovely Chinese bowl of Pork Chow Mein. I hope you enjoy this dish as much as I do!

Fish TacosI was in Los Angles a few years ago attending an engineering conference and was able to spend a day off in Santa Monica. I had some of the best fish tacos there I can remember at Sea Salt Grill. The tortillas were warm, there were different choices of fish and the toppings were fresh. The origin of fish tacos is in Baja California which is in the Mexican state south of California. This is such a simple thing to have for lunch or dinner. Since Dave prefers flour and I prefer corn tortillas, I serve both. I use the smaller tortillas that are traditionally for street tacos. As far as the fish is concerned … you can use any white, mild, saltwater fish (snapper, mahi mahi, grouper, flounder, halibut or cod). And I try to buy fish that is in season and fresh in the market.

Crab Cakes & Tartar SauceThis is a meal we enjoy both at home and on our boat. Instead of making crab cakes from scratch, I buy them from my favorite seafood store and concentrate on making good homemade tartar sauce and coleslaw. My go to place for fresh seafood is Captain’s Catch. They have a wide selection of fresh fish and some of the best crab meat on the Chesapeake. I think crab cakes and tartar sauce go well with coleslaw. I also like to make the coleslaw ahead at home and take to the boat with other provisions. As sailors say… fair wind and calm seas!

Salmon Quiche & Green SaladI learned recently that quiche originated in the medieval kingdom of Lothringen, Germany. But when that area became French territory, the French renamed the region Lorraine, thus the name quiche lorraine. I remember the first time I had salmon quiche, It was in college when I was visiting my grandparents. Grandma Sabin was a big fan of pacific salmon and she made an excellent quiche with it. Quiche is great way to use practically any type of leftovers. For a seafood quiche, I have also used shrimp and cream cheese (instead of swiss). There are a few reasons I like quiche. First, it is light and delicious. And you can make this ahead of time and even freeze the cooked quiche. When ready to use, remove from freezer and pop into a 350-degree F oven for 20 minutes. I also like taking frozen quiche to our boat as it heats up well in the galley oven. One final tip, if using leftover salmon, be sure to take in account what spices were used on the rub. Then you can vary the remaining spices in the quiche. Bon appetit!