Page 24 - 3-20-15 Friday's Edition

Recipes
From Tonia Turner
There’s plenty reasons to seafood differently. Here’s why:
• Prevent Heart Disease: Research has found that eating fish high in omega-3s can slash blood fat levels, which can contribute to a lower heart-disease risk.
• Reduce Alzheimer’s Risk: Eating fish as little as once a week can help preserve gray-matter neurons — the part of the brain linked to memory and cognition — according to a new study. Scientists believe the larger brain volume can help lower the risk of cognitive decline and Alzheimer’s disease.
• Improve Skin and Hair: One of the biggest drawbacks to a low- fat diet is you often deprive your skin and hair of the healthy fat it needs, leaving it dull and dry. The omega-3s in fish are exactly the type of healthy fat to eat to keep your skin looking nourished and your hair shiny. Research has also linked fish and omega-3 consumption to treatment of skin conditions such as psoriasis.
• Ease Depression: Several studies have found that when taken along with prescription antidepressant medications, the omega-3s in fish are more effective at treating depression that just prescription medication alone.
• Boost Brain Development: The EFA omega-3 found in salmon and other nutrient-rich fish are essential nutrients for children because they contribute to brain development. Some studies have even found that omega-3 consumption can help soothe symptoms of ADHD.
• Dose of Vitamin D: Saltwater fish is a sun-less source of vitamin D, which scientists say can help ward off disease, promote bone health, and with the help of the omega-3s in fish, ward off cognitive decline.
• Stronger Sperm: A recent study found that men who eat more fresh fish — along with other healthy foods such as fruits, vegetables, and whole grains — have stronger sperm than those who ate unhealthy diets.
Mushroom-Scallop Skewers
1⁄4 cup orange juice
2 tablespoons packed brown sugar
1 teaspoon grated orange peel
1⁄2 teaspoon ground ginger
1 clove garlic, finely chopped
14 bay scallops
14 baby portabella mushrooms, stems removed 14 slices packaged precooked bacon
Fresh orange curls, if desired
DIRECTIONS: Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic. Add scallops; toss to coat. Place 1 scallop in each mushroom cap. Wrap each with 1 bacon slice, enclosing scallop. Secure with toothpick. Dip in orange juice mixture; place in pan. Bake 8 to 10 minutes or until mushrooms are tender and scallops are opaque. If desired, replace each toothpick with 4-inch wooden skewer.
Expert Tips: Use precooked bacon because it gets nice and crispy when baked. If small portabella mush- rooms are not available, 1-1/2 to 2-inch white mushrooms will work fine.
Citrus Salmon Lollipuffs
1 pound thawed frozen or fresh salmon fillets, cut into 1” cubes
2 tablespoons lemon juice
3 tablespoons teriyaki sauce
2 tablespoons all-purpose flour
1 package Puff Pastry Sheets, thawed 1/3 cup orange marmalade
DIRECTIONS: Heat the oven to 400°F. Place the salmon
into a medium bowl. Add the lemon juice and 2 tablespoons
teriyaki sauce and toss to coat. Sprinkle the flour on the work surface. Unfold the pastry sheets on the work surface. Cut each pastry sheet into 16 (1/2-inch wide) strips, making 32 in all. Cut each strip in half cross- wise, making 64 in all. Place 2 strips together to form a cross shape. Repeat with the remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Place the pastries seam-side down onto 2 baking sheets. Bake for 20 minutes or until the pas- tries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
Spinach, Crab & Artichoke Tarts
3 tablespoons mayonnaise
3 tablespoons sour cream
1/8 teaspoon freshly ground black pepper
1⁄4 cup frozen spinach, thawed and well drained
1/3 cup well drained chopped canned artichoke hearts 1/3 cup lump crabmeat, well drained
1⁄2 of a 17.3-ounce pack of Puff Pastry Sheets
(1 sheet), thawed
3 tablespoons Japanese bread crumbs (panko)
11⁄2 tablespoons finely grated parmigiano-reggiano cheese or Parmesan cheese 11⁄2 teaspoons extra-virgin olive oil
12 small sprigs fresh parsley
DIRECTIONS: Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muf- fin-pan cups. Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. Bake for 20 min- utes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.
Chipotle Lobster Cups
1 lime
2 tablespoons
mayonnaise 1 tablespoon
chopped cilantro 1 teaspoon
drained chopped chipotle chilies in adobo sauce
1/2 cup cooked lobster meat, diced
1 avocado, pitted, peeled and diced (about 1/2 cup)
2 green onions, chopped
1 pack Puff Pastry Cups, prepared according to directions
DIRECTIONS: Grate the zest and squeeze the juice from the lime. Stir the mayonnaise, cilantro, chile, lime juice and lime zest in a medium bowl. Add the lobster, avocado and green onions and toss to coat. Spoon the lobster mixture into the pastry cups. Top with additional fresh cilantro, if desired.
Thai Shrimp Spirals
2 limes
2 tablespoons minced cilantro
2 cloves garlic, minced
2 tablespoons minced peeled ginger root 10 ounces uncooked shrimp (20 shrimp),
peeled, deveined and tails removed 5 tablespoons low-sodium soy sauce
1 egg
2 tablespoons water
2 tablespoons all-purpose flour
1/2 of a package of Puff Pastry Sheets
(1 sheet), thawed
2 teaspoons honey
11⁄2 teaspoons sesame oil
DIRECTIONS: Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes. Stir the zest, juice, cilantro, garlic and ginger in a small bowl. Place the shrimp into a medium bowl. Add 1 tablespoon soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 minutes. Reserve the re- maining lime mixture for the dipping sauce. Heat the oven to 400°F. Beat the egg and 1 tablespoon water in a small bowl with a fork. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 20 (about 1/2-inch) strips. Skewer each shrimp with 1 (6-inch) wooden skewer. Starting at the top, wrap 1 pastry strip around each shrimp, slightly over- lapping the pastry and ending just before the tail. Place the skewered pastries onto 2 baking sheets. Brush the pastries with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Beat the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk. Serve with the pastries for dip- ping.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 20, 2015