Monthly Archives: June 2013

Asian Shrimp and Snow Peas

Plated

how-to-pair-wine-asian-food-425x640

Better than Chinese takeout, this dish has the perfect combination of heat and flavor! The sweetness from the snow peas and the vibrant flavors of our Asian Seasoning pair super nicely with the shrimp. This dish is healthy and light, perfect for Summertime entertaining. The perfect wine choice is a dry Riesling or Rosè, even a sparkling white or rosè are almost no fail go-to’s. We actually served a local favorite; Talon Winery’s new Gewurztraminer! It was divine! Served over rice, this dish yielded 4 – 1 cup servings. It would also be complimentary served over  our Asian Noodle linguini.

Asian Shrimp And Snow Peas

Marinade & Shrimp

Marinade

1 lb. medium shrimp, peeled and deveined
2 jalapenos, finely minced
2 garlic cloves, finely minced
2 tsp. soy sauce
2 T. lime juice

In a bowl, prepare the marinade and blend well.

Marinading

Place shrimp inside a zip lock bag and pour marinade into the bag and toss to coat. Let stand in the refrigerator for 15 minutes.

Preparation & Sauce

Ingredients

2 T. canola cooking oil
1 T. cornstarch
½ tsp. salt
2 T. TZM Hair Raisin’ Asian Seasoning Blend
1 8oz. pkg. snow peas, thawed
1 C. unsweetened coconut milk
2 C. prepared rice or TZM Asian Noodle Linguini

Method:

Drain excess liquid from shrimp, reserving garlic and jalapeno. Prepare rice or pasta and set aside. Heat oil in a large nonstick skillet or wok over medium-high heat.

In Wok

Add shrimp, snow peas and salt, then cook for 4 minutes or until shrimp is barely pink. Stir in Asian Seasoning, coconut milk, and cornstarch.

Woking

Simmer until sauce thickens about 2 minutes.

Plated

Serve over rice or the Asian Noodle Linguini.

Yield 4 1 cup servings
Total Time: 35 min.
Prep Time: 25 min.
Cook Time: 10 min.

Leave a comment

Filed under Main Dishes/Entrees`

Tuscan Herb Baked Flounder

Finished Pic

Flounder is a lean, flaky fish with a mild sweet taste and firm texture. It is easy to over power the flavor of this delicate fish so I used the Tuscan Herb & Garlic Bread Dipping Blend and the flavors paired nicely together. I actually found US Pacific Wild Caught Flounder in the market, labeled with the Marine Stewardship Council MSC Blue Eco Label! Refer to our recent blog post entitled;  Something’s Fishy.  Flounder is moderately high in Omega-3’s; so this dish is quite healthy and the prep time was so simple. I served this with our Citrus Angel Hair Pasta which cooks in 90 seconds, then drizzled the pasta with our Parmesan Pepper Pesto Bread Dipping Blend. If you have omitted pasta out of your diet, you could easily serve this fish with a nice size portion of vegetables or even a tossed salad. Our bread dipping blends can be used for a variety of dishes and not just for dipping bread; and this is certainly one of them! Give this recipe a try!

Tuscan Herb Baked Flounder

Ingredients

½ lb. or (2) 4oz. flounder filets
1 T. unsalted butter, melted
2/3 C. Panko bread crumbs, finely crushed
¼ C. parmesan cheese, grated
2 tsp. Tuscan Herb & Garlic Bread Dipping Blend
Olive Oil for brushing

Method:

Preheat oven to 350 degrees. In the microwave, melt the butter.

Cheese Crumbs

In a bowl combine the butter, bread crumbs, parmesan cheese and the Tuscan Herb & Garlic Blend.
Stir until combined.

Olive Oil

Brush both sides of the flounder filets with olive oil so that the dry mixture adheres to the fillets better.

Dredge

Dredge filets into dry mixture and coat both sides.

Ready to Bake

Place the filets into a greased dish and bake until fish flakes easily about 25 minutes.

Yield: 2
Total Time: 50 min.
Prep Time: 15 min.
Cook Time: 25 min.

Finished Pic

Leave a comment

Filed under Main Dishes/Entrees`

Something’s Fishy!

fish

Many of you have asked us recently what types of fish do we eat and what products do we offer for seasoning fish? First, let’s talk about the types of fish and which one’s are healthy and which one’s to avoid. According to our friends at eatingwell.com; they have compiled a list of the 6 best types of fish and seafood to eat and the top 6 in which to avoid. To make the list fish must have low levels of contaminants below 216 parts per billion (ppb) mercury and 11 ppb PCB’S, be high in health promoting omega -3 fats, and must come from a sustainable fishery. So which one’s made the top 6 healthiest fish?

1) Albacore Tuna (troll -or pole- caught) From The U.S. or British Columbia. These fish have a much lower mercury and contaminant ratings and those caught in colder Northern waters often have higher omega-3. Know how your fish is caught, it makes a difference. Look for the Marine Stewardship Council (MSC) blue eco label.

2) Salmon (wild caught, Alaska) They contain 1,210 mg. of omega-3’s per 3 ounce serving and carry few contaminants.

3) Oysters (farmed) Over 300 mg. per 3 ounce serving of omega-3’s and they contain one third of the recommended daily values of iron.

4) Sardines, pacific (wild caught) It packs more omega-3’s 1,950 mg. per 3 ounce serving. They are also one of the few foods that are naturally high in vitamin D.

5) Rainbow Trout (farmed) Though lake trout are high in contaminants, nearly all the trout you will find in the market is farmed rainbow trout. In the U.S., rainbow trout are farmed primarily in freshwater ponds or “raceways” where they are more protected from contaminants.

6) Freshwater Coho Salmon (farmed in tank systems, from the U.S.) Freshwater Coho Salmon is the first and only farmed salmon to get a Super Green rating. All other farmed salmon still falls on Monterey Bay Aquarium’s Seafood Watch “Avoid” list. This is because many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics and can spread disease to wild fish.

Fish To Avoid:
This is just six examples eatingwell.com chose to highlight. A good guideline to follow is to avoid any fish that carry higher levels of mercury and PCB’S due to toxic contaminants and environmental issues. Do your homework: Know how your fish is caught.

1) Bluefin Tuna
2) Chilean Sea Bass (aka Patagonian Toothfish)
3) Grouper
4) Monkfish
5) Orange Roughy
6) Salmon (farmed)

The Zesty Moose offers a diverse selection of seasoning blends for fish and shellfish.

Seasoning Blends include: Rack Ragin’ Cajun, or Willow of a dillo Dilly Blend.
Any of our Finishing Salts; Lemon Thyme, Chili Lime, Habanero Orange or Lavender Herb n’ Pepper. On the lighter side, try The Tuscan Herb & Garlic or Sundried Tomato Basil blended with olive oil. Create a light butter sauce by blending our Shallot Parsley or Garlic Basil Parmesan Finishing Butter and then adding wine, citrus or cream.
Available Soon…..Smoked Sea Salt Rubs…Alderwood, Applewood and Hickory!

Check out our website: www.thezestymoose.com for more ideas and recipes.

1 Comment

Filed under Food Industry Awareness