Meaghan Moineau — Home Cook & Story-Driven Food Creator

Category: Seafood

  • Cavatappi pasta with salmon crab surimi | Made by Meaghan Moineau

    Cavatappi pasta with salmon crab surimi | Made by Meaghan Moineau

    Cavatappi Pasta with Salmon Crab Surimi

    Introduction

    There’s something truly comforting about a bowl of pasta, especially when it’s combined with the flavors of the sea. Growing up, I fondly remember Sunday dinners at my grandmother’s house where seafood was a staple. The aromatic blend of garlic, fresh herbs, and the briny essence of seafood would fill the kitchen, inviting everyone to gather around the table. This Cavatappi pasta with salmon crab surimi is a modern twist on those cherished meals, bringing together the heartiness of pasta and the delicate flavors of seafood. It’s a dish that feels like a warm hug – perfect for any occasion.

    Why You’ll Love It

    This recipe is a delightful fusion of flavors and textures that will captivate your taste buds. Here’s why you’ll fall in love with this dish:

    • Quick and Easy: Despite its sophisticated taste, this dish can be whipped up in less than 30 minutes, making it perfect for busy weeknights.
    • Flavorful: The combination of garlic, fresh herbs, and seafood creates a rich and satisfying flavor profile.
    • Nutritious: Packed with protein from salmon and surimi, this dish also offers the goodness of tomatoes and fresh herbs.
    • Versatile: Easily adaptable with different types of pasta or seafood depending on your preference or what you have on hand.

    Ingredients

    • Surimi crab sticks
    • Dried basil
    • Fresh basil
    • Fresh parsley
    • Garlic
    • Olive oil
    • Parmesan cheese
    • Cavatappi pasta
    • Pepper
    • Plum tomatoes
    • Red wine
    • Canned salmon fillets
    • Salt
    • Sugar
    • Tomato puree

    Instructions

    1. Heat olive oil in a large pan over medium heat. Sauté the garlic for about 1 minute, being careful not to burn it.
    2. Add the canned salmon fillets and surimi crab sticks to the pan. Stir and let them simmer briefly to meld the flavors.
    3. Chop the plum tomatoes and add them to the pan along with the tomato puree, dried basil, fresh parsley, and a splash of red wine. Mix well to combine.
    4. Sprinkle in a pinch of sugar, then season with salt and pepper to taste. Stir everything together and let it simmer for 2-3 minutes to allow the flavors to develop.
    5. While the sauce is simmering, cook the Cavatappi pasta according to the package instructions. Once cooked, drain the pasta, reserving a little of the cooking water.
    6. Combine the cooked pasta with the sauce, tossing gently to coat. If the sauce is too thick, add a spoonful of the reserved pasta cooking water to adjust the consistency.
    7. Serve the pasta immediately, sprinkled with Parmesan cheese and fresh, chopped basil for a burst of flavor.

    Tips

    • For a deeper flavor, use a good quality red wine for the sauce. It adds richness and depth.
    • Be sure not to overcook the garlic to avoid a bitter taste. It should be fragrant and golden.
    • Reserve some pasta water; its starch content helps the sauce adhere to the pasta better.

    Variations & Substitutions

    • If you prefer, you can substitute the Cavatappi pasta with any other pasta shape you have on hand, such as penne or fusilli.
    • Feel free to use fresh salmon if available. Simply cook it alongside the garlic before adding the surimi.
    • For a vegetarian option, replace the seafood with sautéed mushrooms or zucchini for a hearty, earthy flavor.

    Storage

    Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm it gently on the stove or in the microwave. This will help retain the sauce’s creamy texture.

    FAQ

    Can I use a different type of seafood?

    Absolutely! This recipe is versatile and works well with various seafood options. Shrimp, scallops, or even clams can be excellent substitutes or additions.

    What can I use instead of red wine?

    If you prefer not to use wine, you can substitute it with vegetable or seafood broth for added flavor. A splash of balsamic vinegar can also mimic the acidity of wine.

    Nutrition

    This dish is a good source of protein and healthy fats, thanks to the salmon and olive oil. It’s also rich in vitamins from the fresh herbs and tomatoes, making it a balanced meal option.

    Final Thoughts

    Cavatappi pasta with salmon crab surimi is a delightful dish that combines the comforting nature of pasta with the fresh, vibrant flavors of the sea. It’s a recipe that offers both nostalgia and innovation, perfect for sharing with family and friends. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is sure to become a favorite in your repertoire. Enjoy every bite and the memories it creates around your table.

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  • Bacalhau Macau | Made by Meaghan Moineau

    Bacalhau Macau | Made by Meaghan Moineau

    Bacalhau Macau: A Delicious Journey to Flavorful Memories

    Intro

    Growing up, weekends at my grandmother’s house were always a culinary adventure. Her kitchen was filled with the fragrant aroma of traditional dishes, each telling its own story. One of my favorites was Bacalhau Macau, a delightful fusion dish that combines the rich heritage of Portuguese and Asian cuisines. The crispy, golden fish cakes with their fluffy interiors never failed to bring the family together at the dinner table, filled with laughter and love. Today, I’m excited to share this cherished recipe with you, bringing a piece of my childhood to your home.

    Why You’ll Love It

    Bacalhau Macau is more than just a recipe; it’s an experience. The combination of salt cod and creamy potatoes creates a wonderful texture, while the addition of cilantro, green onion, and ginger infuses the dish with vibrant flavors. The lightness of the whipped cream balances the savory notes, and the crunchy breadcrumb coating provides the perfect finishing touch. It’s a dish that will transport your taste buds and impress your guests with its unique blend of cultures.

    Ingredients

    • Japanese breadcrumbs
    • Butter
    • Cilantro
    • Egg
    • Egg white
    • Garlic
    • Ginger
    • Green onion
    • Russet (Idaho) potato
    • Oil-cured olives
    • Salt
    • Salt cod fillets
    • Sesame oil
    • Whipping cream
    • White pepper

    Instructions

    1. Place the cod in a bowl and cover with cold water. Soak for 6 to 8 hours, changing the water once or twice. Drain, rinse very well, and pat dry. Shred the fish with your fingers.
    2. Pour 3 inches of water into a medium saucepan and bring to a boil. Add the diced potatoes and cook until tender, about 10 to 12 minutes. Drain the potatoes and return them to the pan briefly to evaporate excess moisture. Mash the potatoes until smooth, then whisk in the butter.
    3. Stir the cod into the mashed potatoes. Add the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and pepper. Mix well.
    4. In a chilled bowl, whip the cream until it holds soft peaks. Gently fold the whipped cream into the cod mixture with a rubber spatula.
    5. Using two large soup spoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mixture.
    6. Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake into the egg, turning gently to coat all sides. Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides. Set the coated fish cakes on a baking sheet.
    7. Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is hot, add as many of the fish cakes to the skillet as will fit without touching each other. Cook, turning once, until golden brown, about 5 to 7 minutes. Remove the fish cakes with a slotted spoon and drain them on paper towels. Repeat with the remaining cod cakes, if necessary.
    8. Serve warm and enjoy your Bacalhau Macau.

    Tips

    To ensure the best results, make sure to thoroughly soak and rinse the salt cod to remove excess saltiness. Chilling the whipped cream and bowl helps achieve the perfect consistency. Don’t overcrowd the pan when frying the cakes to ensure even browning.

    Variations & Substitutions

    If you’re looking to experiment, consider adding a touch of chili for some heat or swapping the cilantro for parsley for a milder flavor. For a gluten-free version, substitute the Japanese breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

    Storage

    Leftover Bacalhau Macau can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cakes in a preheated oven at 350°F (175°C) for 10 minutes or until heated through. Avoid microwaving to maintain the crispy texture.

    FAQ

    Can I use fresh cod instead of salt cod?

    While the traditional recipe uses salt cod, you can use fresh cod for a less salty version. However, the unique flavor of Bacalhau Macau comes from the preserved fish, so the taste will differ slightly.

    What can I serve with Bacalhau Macau?

    Bacalhau Macau pairs beautifully with a simple green salad, steamed vegetables, or even a tangy lemon aioli for dipping.

    Nutrition

    This recipe yields 4 servings. Each serving contains approximately:

    • Calories: 420
    • Protein: 25g
    • Carbohydrates: 35g
    • Fat: 20g
    • Fiber: 3g
    • Sodium: 580mg

    Please note that these values are approximate and can vary based on specific ingredients used.

    Conclusion

    Bacalhau Macau is a delightful dish that brings a taste of the past into the present, blending cultural influences into a comforting and delicious meal. Whether you’re sharing it with family or introducing it to friends, it’s sure to become a favorite. I hope this recipe brings as much joy to your table as it does to mine, creating new memories with every bite. Enjoy!

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