September is Blue Crab Month on Pescetarian Journal

Beginning on Sunday, September 2 and all month long, Pescetarian Journal will be celebrating the blue crab. Here in Maryland, the blue crab is our "king crab," and there will be special coverage of the Maryland Seafood Festival (featuring blue crabs), a crab-cookbook review, and crab recipes galore.

Although blue crabs are found in waters from Nova Scotia throughout the Gulf of Mexico, most have been harvested in the Chesapeake Bay near Maryland and Virginia. According to Judy Colbert, Maryland resident and author of Chesapeake Bay Crabs, a third of crabs eaten in the U.S. are from the Chesapeake Bay. The blue crab is rated a "Good Alternative" seafood by the Monterey Bay "Seafood Watch" organization. Maryland crabs are rallying back from a serious decline in the Chesapeake Bay and are stringently regulated to increase the crab population and sustainable practices of commercial crabbers.

Be sure to check back throughout September for more facts and recipes related to the Maryland blue crab.

Oregon Shrimp Quesadillas #BacktoSchool #SundaySupper

It's the night before the first day of school. I've shopped for school supplies and clothes at the last possible minute.  I've made bagged lunchs and I've ironed my son's first-day outfit. I get all this accomplished ahead of time only one school night a year--and this is the night. The rest of the school year will be morning chaos as usual. One thing I don't worry about, though, is the back-to-school dinner. 

I always have a bag of Oregon shrimp in my freezer for fun-and-filling meals. Pink Oregon bay shrimp are wild caught along the Oregon Coast and are a "Best Choice" seafood for sustainability according to Monterey Bay Aquarium's Seafood Watch. These salad-sized shrimp are cleaned, pre-cooked, and perfect for quick lunches, dinners, and snacks. 

So this week, I--along with my fellow bloggers from the #SundaySupper group--am offering quick and easy back-to-school dinner recipes for your family. Consider this and other recipes for this month and throughout the school year whenever you're feeling rushed to get dinner in front of the family--or yourself.

After you check out my recipe, spend some time checking out the other talented food bloggers who have contributed to this week's #Back-to-School #SundaySupper (see hyperlinked list below), and join us at 7 p.m. ET for the #SundaySupper Twitter chat.

Recipe: Oregon Shrimp Quesadillas (Serves 4)

Ingredients 

1 pound of Oregon Shrimp (gently thawed in the refrigerator for 24 hours)

16 corn or whole wheat tortillas

8 ounces  Longhorn Colby cheese (organic, if possible) cut into cubes

4 ounces parmesan cheese (organic, if possible) grated

1 small chili, minced whole

1 teaspoon olive oil

Directions

1. Place shrimp between layers of paper towels in order to absorb excess water.
2. Lay 8 tortillas flat on a large cutting board or baking sheet.
3. Spoon shrimp in a single layer on each tortilla, including the edges.
4. Cover shrimp with both cheeses and spoon a small amount of the fresh chili on top of the cheese.
5. Place another tortilla on top of each tortilla and the shrimp and cheese.
6. Heat a grill pan or skillet on medium-high heat. Carefully place one or two unheated quesadillas at a time on the grill pan.
7. Cover quesadillas with a cast-iron press or cover quesadillas with foil and place a 28-ounce can of tomatoes or beans on top of quesadillas to flatten them.
8. Repeat the process until all quesadillas have been grilled.

More Great Ideas from These Bloggers: 

• Greek Dogs by Supper For a Steal
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• Zucchini, Corn and Bacon Crepes by Vintage Kitchen
• Oregon Shrimp Quesadillas by Pescetarian Journal 
• Korean Omelet Rice by Crispy Bits & Burnt Ends
• Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
• Gluten Free Pepper Steak with Rice by  No One Likes Crumbley Cookies
• Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
• BLT Soup by Meal Planning Magic
• Korean Pan-Fried Fish by Kimchi Mom
• Stove-top Mac ‘n Cheese by Gotta Get Baked
• Deconstructed Enchiladas by In the Kitchen with KP
• Croque Monsieurs  by Juanita’s Cocina
• Summer Squash and Mushroom Quesadillas by Chocolate Moosey
• Seared Lamb on a Bed of Mashed Potatoes with Artichoke Hearts by Cooking Underwriter 
• Pasta with Creamy Kale Pesto by Webicurean 
• Baked Spanish Tortilla by Happy Baking Days
• Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
• Whole Wheat Pasta with Swiss Chard and White Beans by The Lemon Bowl
• Tomato Pie by My Catholic Kitchen
• Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
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• One Pot Spicy Asian Chicken and Rice by Hezzi D
• Turkey Italian Brown Rice Casserole by Momma’s Meals
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• Kung Pao Shrimp by Mangoes and Chutney
• Cashew Chicken Stir-fry by Diabetic Foodie
• Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
• Roasted Butternut Lo Mein by The Meltaways
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• Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
• Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
• Pasta with sausage and cherry tomatoes by Tora’s Real Food
• Chicken Ravioli with Peas and Bacon by Daddy Knows Less
• Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
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Double Pea & Rice Salad

The rice stars in this protein-rich vegan meal.

I think I know how salad meals came about. Besides the motivation many cooks have to serve cold meals in summer, there could be another reason for dinner salads: skimpy garden harvests. Today I went out to my garden expecting to come away with enough green beans for three descent servings, but instead I came away with just a handful of beans.

Today's garden take included a few green beans

So what do you do with a handful of green beans? I rummaged through the pantry and came away with a half-cup of basmati rice and a half-cup of sushi rice. I've started the school year with a fresh crop of students, and--well--I haven't been grocery shopping in a minute. A long minute.

This was one of those times when a couple of cans of chickpeas, a bag of frozen green peas, and a can of diced tomatoes was the difference between home cooking and Hunan carryout. If you're not growing green beans, check your local farmer's market or the organic produce section of the supermarket. 

Although there aren't many green beans in this salad, the few that are there provide welcome texture and crunch.

Recipe: Double Pea & Rice Salad (Serves 4)

Ingredients

10-12 green beans (rinsed, clipped at each end, and cut in half)

10 ounces green peas, frozen

2 14-ounce cans chickpeas, drained and rinsed

2 cups cooked rice 

1 14-ounce can fire-roasted, diced tomatoes

Kosher salt to taste

Cracked white pepper

2 sprigs, chopped parsley (for garnish)

Directions

1. Blanch the green beans in 2 cups of water for 3-4 minutes in boiling water. Remove beans from water with tongs (reserve boiled water for the green peas). Turn off the burner.
2. Immediately plunge beans into an ice bath (a medium to large bowl filled with ice and water). Set aside.
3. Pour frozen peas into the water from which you removed the green beans. Leave the peas in the water for 4-5 minutes without turning on the burner. The water will be hot enough to cook the peas.
4. Drain the peas and pour them into a second bowl of iced water. Set aside. 
5. In a large bowl, add the cook rice and diced tomatoes. Mix gently with a large spoon. Season with salt and pepper and refrigerate until cool.
6. Remove rice from refrigerator and add the chickpeas, green peas, and green beans. Stir gently to mix ingredients.
7. Transfer to a serving bowl and garnish with parsley.

Restaurant Inspiration: Pan Fried Rainbow Trout

My Restaurant-Inspired Pan-Fried Rainbow Trout

A most satisfying, tasty entree is served at a near-tiny inn and sports bar in Upper Marlboro, Maryland called The Olde Towne Inn--and is affectionately called "OTI" by the regulars. It's right next to the county courthouse and holds its own with some of the best local restaurants in Washington, D.C. and Baltimore. One of my favorite dishes there is their pan-fried rainbow trout.

This fish has a rail-thin, crispy coating and a soulful savoriness that impels me to close my eyes as I chew its flaky flesh slowly and with appreciation.

Pan fried fish uses much less oil and with a clean-tasting yet flavorful fish like rainbow trout, I knew it would be a healthy dish for the family. Another plus for cooking rainbow trout is that it's a "Best Choice" seafood according to the Monterey Bay Aquarium's Seafood Watch program, which rates seafood based on sustainable wild catching or farming practices.

Thin layer of flour for coating

According to Seafood Watch, most U.S. rainbow trout are farmed in well-managed ponds or tanks. And unlike some farmed salmon, the texture and taste of farmed rainbow trout is good to excellent (according to my taste buds). Since I've had this dish at the OTI restaurant a few times, I was inspired to replicate it in my kitchen. It seemed to have just a few ingredients, such as salt, pepper, paprika. I dusted my fillets with garbanzo bean flour for extra protein and taste. My rainbow trout turned out as satisfying as the restaurant inspiration.

Inspiration: Pan-Fried Trout at OTI in Upper Marlboro MD

Recipe: Restaurant Inspiration--Pan-Friend Rainbow Trout (Serves 4)
Ingredients
4 whole, filleted rainbow trout, butterflied (skin on)
1 teaspoon salt
1 1/2 teaspoons paprika
Cracked Pepper
1/2 cup garbanzo bean flour (or unbleached white flour)
Pinch of cayenne pepper
4 tablespoons grapeseed oil (can also use canola or safflower oil)
Non-stick cooking spray

Directions

1. Sprinkle salt, paprika and cracked pepper on fleshy side of fish fillet.
2. Brush on a thin layer of flour on fleshy side of each fillet. 
3. Add pinch of cayenne pepper to fleshy side of each fillet (unless you plan to eat the skin, add seasonings only to the fleshy side of the fish).
4. Heat one tablespoon of grapeseed in non-stick skillet (8-10 inches) over medium heat. Tilt skillet to spread oil over the whole surface. Allow pan to heat until surface starts to glisten, which indicates that it is hot.
5. Spray a large baking dish or baking sheet with non-stick cooking spray.
6. Carefully place one rainbow trout in the skillet, fleshy side down. Pan fry fish for 5-8 minutes. Remove fish from skillet with spatula and place, skin side down, onto the baking dish or sheet. Finish cooking fish in 350-degree oven for 10 minutes. 
7. Repeat pan frying with each of the remaining fish, adding each pan-fried fish to the baking dish or sheet after it browns to finish cooking.

Flash Recipe: Seared Scallops with Chili Sour Cream

Flavor Boosting Creme Fraiche & Jalapeno Peppers with Sea Scallops

Seared sea scallops are fabulous on their own, but combine them with creme fraiche, red jalapenos, and a pinch of seasoning and that's a tender, spicy bite you won't soon forget. 

Recipe: Seared Scallops with Chili Sour Cream (Serves 2)

Ingredients

Chili Sour Cream

8 ounces creme fraiche 

1 medium red jalapeno (or other red chili), minced with seeds

Cracked white pepper

Pinch of salt

1/4 teaspoon agave syrup (or sugar)

1 small bunch onion chives, chopped and divided

Scallops

1 pound extra-large sea scallops (about 8), patted dry with paper towels

2 teaspoons grapeseed oil, divided

1/4 teaspoon Kosher salt

Cracked white pepper

1 lime, sliced in half

Directions

1. Add creme fraiche to a medium-sized bowl; add jalapeno pepper (except for 1/4 teaspoon), cracked pepper, salt, and agave syrup (or sugar). Whisk to mix ingredients. Add a tablespoon of the chopped chives to the cream and mix thoroughly. Set bowl aside.
2. Add salt and pepper to scallops, all sides. Heat grapeseed oil in a medium (8-10 inch) skillet over medium-high heat. Test heat readiness by putting a drop of water in the skillet. If the water breaks into droplets and bounces around the pan, it's hot enough for searing.
3. Carefully place 4 scallops in the hot pan and sear scallops for 2 to 2.5 minutes per side. Remove first batch of scallops and set aside. Sear the remaining scallops.
4. Spoon 2-3 tablespoons of the Chili Sour Cream on plates; place scallops in the cream, squeeze lime juice over scallops and garnish with remaining diced peppers and chives.