Broiled Swordfish Dinner

Fresh swordfish, if available in your area is simply divine.This very easy to prepare and delicious dinner is sure to please. All broilers are different so be careful not to overcook the steaks. You can char grill them if you prefer for a delightful slightly smoky taste. This recipe is: Gluten-free, heart healthy, diabetic friendly.

PRINT broiled-swordfish-dinner with MS Word

img_2312 Broiled Swordfish Dinner

Yield: 2 servings

SWORDFISH:
2 U.S. caught fresh Swordfish steaks
Kosher salt
Meyer lemon juice
Cracked black pepper
Season swordfish and broil high heat about 3 minutes each side (145° internal temp).
RICE PILAF:
Prepare 1 cup Lundberg Jubilee® rice
5 sliced brown mushrooms
2 ¼ cups light chicken stock
1 teaspoon of fresh thyme
SALAD:
Mixed green salad mix (2 servings)
Italian dressing
Roasted almond and cashews
Shredded Manchego cheese on top

Get the rice pilaf cooking and season the swordfish. While broiler is heating, prepare salads on the serving plates. When pilaf is done, broil the swordfish. Serving suggestion: Meyer lemon wedges as pictured.

©2016 Aron Bradley
http://www.boomercuisine.com

Salmon with Green Bean, Carrot and Portobello Sauté

This is a broiled, wild caught sockeye salmon with my pineapple nectarine pico de gallo. The green beans and carrots are from our garden with sliced portobello mushroom sautéed with lemon infused olive oil and seasoned with cherry balsamic vinegar.Gluten-free, heart healthy and Paleo.

PRINT Salmon with Green Bean, Carrot from MS Word

106_0012

Salmon with Green Bean, Carrot

and Portobello Sauté

Yield: 2 servings

Prepare my Boomer Cuisine pineapple nectarine pico de gallo recipe to garnish salmon.

Pineapple Nectarine Pico de Gallo Recipe

Broil 2 sockeye filets (remove pin bones first) seasoned with kosher salt, fresh cracked pepper and ghee or butter. Broil till thickest part reaches 145°

1 large Portobello mushroom sliced
1 small carrot julienne
2 cups fresh green beans julienne
5 basil leaves chiffonade
2 teaspoons lemon infused olive oil
1 tablespoon cherry balsamic vinegar
1 teaspoon of salt or to taste

Remove stem and gills from the mushroom and slice into thin strips. Sauté mushroom, carrots, green beans in the olive oil, add cherry balsamic vinegar and salt. Serve as pictured.

©2016 Aron Bradley
http://www.boomercuisine.com

Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

PRINT Tortilla Crusted Swai Filets from MS Word

100_1906

Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray

 

Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured

 

©2015 Aron Bradley

http://www.boomercuisine.com

Easy Jambalaya Grits (Gluten-Free)

This is a quick to prepare jambalaya (without celery) that is a great way to elevate grits and works as a lunch or dinner meal. The mild creamy grits are contrasted by the zesty Andouille and complex piquant tomato flavors. It will of course not be the same as a Jambalaya that has simmered for a few hours but has the main flavor components, is tasty and gluten-free.

PRINT Easy Jambalaya Grits Recipe From MS Word

101_1545

Easy Jambalaya Grits (Gluten-Free)

Yield: 4-6 servings

4 cups cooked grits
12 oz. 21-30 wild raw shrimp
12 oz. natural Andouille sausage
½ yellow bell pepper, ½ red bell pepper, ½ green bell pepper
½ large yellow onion
½ cup tomato nirvana (Boomer Cuisine) or soft sundried tomatoes
1 red jalapeno
½ cup water
1 tablespoon Cajun seasoning
1 tablespoon coconut oil
1 teaspoon salt

Prepare 4 cups of grits following package instructions. Peel and devein shrimp. Dice onions and sweet peppers and finely chop jalapeno. Slice sausage.
Sauté peppers, onions, tomatoes, sausages and seasonings in oil for 4-5 minutes. Add water and shrimp and cook 1 more minute. Portion grits and ladle jambalaya as shown. Serve.

©2014 Aron David Bradley
http://www.boomercuisine

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

PRINT Gluten-Free Shrimp Cannelloni Veronique from MS Word

101_1536

Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

PRINT Gluten-Free Oyster Spoon Bread Recipe from MS Word

100_1528

 

Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Lomi-Lomi Salmon

I love this time of the year! The wild caught Copper River Sockeye salmon is in our local stores and is perfect for this simple Hawaiian classic Lomi salmon. Lomi-Lomi is Hawaiian for massage and that is just what you do to the salmon with coarse salt. This was introduced long ago to the islands by western sailors and is now a staple offered at luau. Gluten-free, diabetic friendly and rich in omega 3 fatty acids this is a wonderful summer starter.

PRINT Lomi-Lomi Salmon Recipe from MS Word

100_1463

Lomi-Lomi Salmon

Yield: 6 servings

1 ½ cups diced salt cured salmon see preparation instructions
1 diced sweet onion diced
4 large tomatoes diced
Kosher salt
¼ cup chopped chives
GARNISH: 6 fresh dill sprigs
Optional: chili flakes

Take a salmon skinless salmon filet and rub Kosher salt on both sides. Cover with water and refrigerate overnight. Drain water and dice salmon, tomatoes, onions, and chives. Adjust salt to taste. Chill, portion and garnish with fresh dill sprigs as pictured

© 2014 Aron David Bradley
http://www.boomercuisine.com

Ahi Poke 2 ways

The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian).

We just returned from vacation in Maui and I noticed  some vendors  say it like ‘ Pokey’! Ahi is raw yellow-fin tuna, and on the island this appetizer (Pu Pu) is ubiquitous and sold in Safeway, Costco, Foodland,  fish markets etc.  Poke can be made with marinated octopus, shrimp, squid, crab and mixed with non traditional ingredients like: avocado, onions,tomatoes jalapenos or whatever the taste buds desire.

My first offering is a sesame seaweed shoyu (Japanese soy sauce) version and the second is a wasabi poke. Both are gluten free thanks to Kikoman Gluten-free soy sauce and use easy to source ingredients as long as you can get fresh or previously frozen, thawed Ahi.

PRINT Sesame Seaweed Ahi Poke recipe from MS Word

100_1456

 

Sesame Seaweed Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
1 teaspoon kosher salt
¼ sheet of nori seaweed
1 tablespoon Kikoman gluten-free soy sauce
½ teaspoon pure sesame oil
½ teaspoon sugar
Garnish: sesame/ nori furikake seasoning sprinkled on top

Marinade: Combine soy sauce, sugar, sesame oil in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade. Cut the ¼ sheet of nori seaweed into strips with scissors and mix into tuna marinade. Portion servings and top with sesame/nori furikake seasoning. Serve.

© 2014 Aron Bradley
http://www.boomercuisine.com

PRINT Wasabi Ahi Poke recipe from MS Word

100_1455

Wasabi Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
2 tablespoons Best Foods real mayonnaise
1 teaspoon kosher salt
1 teaspoon Kikoman gluten-free soy sauce
¼ teaspoon pure sesame oil
½ teaspoon sugar
½ teaspoon wasabi powder
Garnish pictured: Chives, nori seaweed strips, lemon slices

Marinade: Combine mayonnaise, soy sauce, sugar, sesame oil and powdered wasabi in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade and mix so each cube is coated. Portion, garnish and serve

© 2014 Aron Bradley
http://www.boomercuisine.com

Gluten-Free Mackerel Cakes

Here is another recipe my Dad taught me. We were fairly poor at the time in that Berkeley flat.  Mackerel in the late 60’s was 29 cents a can. The original recipe was not gluten-free. It was breaded with crushed saltine crackers (also cheap). I have fond memories of Jay Jay (my dad’s partner) making us a batch of these for lunch with a simple salad. This recipe is gluten-free and diabetic friendly,  and is quite nutritious and tasty.

PRINT Gluten-Free Mackerel Cakes Recipe from MS Word

100_0511

Aron and Dad ( second birthday)

Aron and Dad ( second birthday)

Chanterelles w/ Shrimp

A good friend of mine gifted me some local wild Chanterelle mushrooms and this was the impetus to create this dish. Chanterelles are regarded world wide as one of the finest mushrooms around and are so versatile as long as you don’t bury their delicate flavor. My creation is subtle yet showcases the mushrooms and shrimp with the peppers adding texture and sweetness. Please don’t use farm raised shrimp with this dish or you’ll receive a dose of industrialized bad food karma. Gluten-free, diabetic friendly. PRINT Chanterelles with Shrimp Recipe from MS Word

100_0157

Chanterelles with Shrimp

Yield: 3 servings

6 oz. wild caught peeled and deveined shrimp
4 oz. chanterelle mushrooms
Half each of 1 green, red and yellow bell peppers cut into strips
1 carrot thinly sliced on a bias
2 oz. butter
2 tablespoons cornstarch
2 tablespoons citrus or lemon vodka
1 teaspoon sea salt
1 teaspoon granulated garlic or 2 teaspoons of fresh chopped
4 sprigs of fresh savory chopped

Clean chanterelles and cut into bite sized pieces. Combine prawns and cornstarch. Prep remaining vegetables and savory. Heat a wok or sauté pan with butter. Add shrimp and sauté till nearly done then add remaining ingredients and sauté for 1 minute. Portion and serve.
Wine pairing: Great with a chardonnay or dry Riesling.

© 2013 Aron David Bradley
http://www.boomercuisine.com