Tuesday, September 4, 2012

Cooking with Coastal

Coastal Seafoods that is; which is my favorite place in Minneapolis to buy seafood.
Let me give you a little background….  In addition to loving food, I also love wine; sparkling wine especially.    Two years ago I started a Sparkling Wine Club with 10 ladies that meets monthly to try a different themes of sparkling wines.    To mix it up for August, and as a farewell to summer, I decided to hire a chef from Coastal Seafoods to come in and give us a cooking lesson.   We paired Blanc de Blancs bubbly with seafood and the results were fabulous.

This was our menu…..
  • Spicy snow crab rolls
  • Tuna Tataki salad with a miso ginger dressing
  • Marinated, grilled blue shrimp 
  • Halibut with the pineapple salsa
  • Grilled marlin stuffed with feta and herbs
  • Fresh Oysters
  • Cedar planked sockeye salmon with Rosemary and olive oil

Chef Nils all prepped and ready to go
Chef Nils showed up with all the food and did a great job of showing us how each dish was made.  He was informative and a good instructor.  I must say, it can sometimes be difficult to get the attention of 8 ladies with a bubbly buzz but he pulled it off.

Captive Audience
We stared with a fresh snow crab sushi roll that was amazing.   And I found two new products that I will certainly be picking up on my visits to the Asian grocery store (I like United Noodles, which very close to Coastal's Minneapolis shop).  First was Japenese mayonnaise, which was creamy and seemed to have a rich depth to it.   Second was a sesame chili oil; they combined my two favorite oils (chile + sesame) to make one fantastic oil.   Nils mixed the two together for create a wonderful sauce in the sushi roll.
Let me see that sushi roll (couldn't help myself).  To the left......

The Tuna Tataki salad with a Miso Ginger Dressing was my favorite and relatively easy once you gather the ingredients.   

Tuna Tataki salad with a Miso Ginger Dressing = Delicious
Here is the recipe:

1 Tbsp Miso Paste
1 Tbsp Sushi Vinegar
1 Tbsp Sesame Oil
1 Tbsp Finely minced Ginger
About a quarter cup of water to thin it out.

Take your sushi-grade tuna and sprinkle with salt and pepper.   Sear in a hot pan for about 70 seconds each side.    
Searing the Tuna
Spread mixed greens on a plate and top with sliced tuna.   Drizzle with salad dressing.

Top with daikon radish sprouts (found at Asian grocery stores), toasted sesame seeds, and diced green onions.   

Everything was really tasty and pretty easy to make.   I definitely added some new fish dishes to my repertoire.

Shrimp Marinade Recipe:
  • About a 1/4 cup olive oil
  • 1 Tbsp course ground mustard
  • 1 Tbsp white wine vinegar
  • juice of one lemon
  • fresh cracked pepper and sea salt
  • You can throw some fresh minced herbs in too 
Beautiful Blue Shrimp
Marinating the Shrimp

The finished, grilled shrimp.   It was sweet and excellent.   If you see Blue Shrimp, buy it.   When I make it, and I will definitely make it, I will add a little cayenne or red pepper flakes to the marinade to give it some heat.

The Marlin was stuffed with feta mixed with fresh herbs and salt and pepper
Feta-stuffed marlin
My adorable dog, Miko, hoping that Nils will drop some fish for her
Fresh Sockeye Salmon awaiting its turn on the grill

It was a lovely summer evening complete with fabulous food and sparkling wine.  If you live in Minneapolis, I highly recommend hiring Nils for your next gathering.  At $50/per person (+ tip), I thought it was a great deal.   They also teach classes at their store (but then you can't have wine).  

PS - Out of the six sparkling wines we tried, my favorite pairing of the night was the Schramsberg Blanc de Blancs.  It paired beautifully with the seafood.   It is a domestic bubbly with the richness of Champagne.  You can find it for about $30.   

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