Nat-esto
Seafood
I love almost everything from the sea. My father was a commercial fisherman and I grew up spending two weeks of every summer picking red salmon out of gill nets in Bristol Bay, Alaska. So it was only natural that I would experiment first with sea-stuff.
Shellfish Nat-pasta
Ingredients:
1 lb clams or muscles (fresh best, but the even canned will be scrumptious)
1/2 lb long thin noodles of your choice
2 blocks (4 ounces) Nat-esto
1 leek
slosh of white wine
salt
pepper
To-Do:
Wash your shellfish or open the cans and rinse drain.
Start a large pot of water boiling.
Put a good-size skilled, primed with just enough butter or olive oil on a second burner..
Cut up the leek into 1/4-inch rounds.
Dump noodles into big pot of water once it's boiling.
Dump the leeks into the skillet when the butter bubbles.
When the leeks look soft, add a glug of white wine. Add another.
Throw the shell fish in. Don't take them out of the shell if you've got fresh stuff.
When the noodles are done, drain and rinse.
Flop them back in pot. Put on low-medium heat.
Add the leek/shellfish once the shellfish have opened.
Add the Nat-esto.
Salt and pepper to taste.
Stir it all up.
Serve.
Accouterments:
Serve with a green salad, topped with tomatoes and shredded seaweed. A crisp pinot-gris goes well.
Never Dry Baked White Fish
IngredientsWhite fish fillets
lemon
To-do:
Prepare fillets of a white fish -- halibut, cod, mahi-mahi, talapia, founder -- by rinsing, patting dry, light salt and pepper both sides.
Lightly coat shallow backing pan with olive oil.
Place fish and spread Nat-esto on each fillet to cover.
Cut a lemon into rounds. Lightly squeeze each over a fillet before placing it on top of each.
Bake at 350 for 10 to 30 minutes, depending on thickness.
Accouterments:
Serve with fresh tomato, cilantro, and corn salad. Great with a Chardonny.
Spreads
Nat-esto makes a healthy and great-tasting alternative to mayo on all sorts of sandwiches. (Anything but PB & J.)
Nat-esto is an excellent spread for cracker and cheese plates as well as a crudite dip.
Mint-esto
recipies
Nat-apers
recipies
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