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What Dad Cooks ·
What Dad Cooks: Maritime Kitchen Party
We all know Maritimers love to party, and inevitably the party ends up in the kitchen!
If you’re hosting the kitchen party this weekend, @what.dadcooks is here to help you feed the guest with his “maritime from the ocean” inspired line up!
LOOP tested and approved. Paired perfectly with Nova Scotia Co. popular Blue Lobster Rocket, this drink bring back nostalgia to those who have enjoyed a colourful “rocket” popsicle back in the day. Or if you’d like something a little lighter, also from Nova Scotia Co., we’d recommend their Blue Lobster Vodka Soda Lemon Lime! It’s incredibly scrips, clean and refreshing AND is a great sweetener-free, gluten-free, carb-free alternative!
So, grab you lobster apron and let’s get cooking!
Seafood sauce for oysters
- ½ cup of ketchup
- 1 and half tablespoons horse radish
- Teaspoon Worcestershire sauce
- Juice of 1 lemon
- Tabasco sauce to taste ( I use 1 tablespoon)
Mix in bowl until ingredients are incorporated. Chill in fridge.
Shuck your oysters place them on a platter that is covered in crush ice (not only looks good , but will allow the oysters to sit out longer for everyone to enjoy) place Seafood sauce in a dish in the center of your platter , serve with lemon wedges
Lemon Garlic Scallops
1 to 2 pounds of sea scallops
3 tablespoons of butter
Salt and pepper
Salt and pepper
2 cloves of garlic
- 1 tablespoon of fresh lemon juice (about of a third of a large lemon squeezed
- ¼ cup of white wine (remember if you won’t drink it , don’t cook with it)
- Finely chopped flat leaf parsley
Heat large nonstock skillet over medium high heat. Season the scallops on both side with salt and pepper.
Add 1 tablespoon of butter to pan and cook scallops on first side for about 3 minutes until golden brown. Flip scallops add 2 tablespoons of butter and cook second side for 2 to 3 minutes (scallops should be just cooked through and golden brown and both sides)
Remove cooked scallops and place on plate.
In the same pan add 2 cloves of minced garlic and cook for 60 seconds or until fragrant. Add ¼ cup of white wine and lemon juice and cook for 2 minutes or until alcohol is cooked out of the wine.
Pour sauce into serving platter and place scallops on top , sprinkle with fresh chop parsley and serve
Mussels in White Wine Sauce
- 3 lbs of cleaned mussels
- 1/2 cup of your favorite white wine
- 2 tablespoons of butter
- 1 lemon
- 1 or 2 shallots
- 2 cloves minced garlic
- 1 tablespoon of flour
- ¼ cup minced parsley
Add wine and mussels to large pot cover and bring to a boil.
Reduce heat to a simmer and allow mussels to steam for 5 to 7 minutes until mussels open.
Once mussels are cooked remove from water with tongs or slotted spoon, do not discard the fluid in the pot.
Allow the fluid to settle for a couple minutes, any broken shell or missed debris will settle to the bottom of the pot.
Slowly pour liquid from pot into measuring cup.
In a medium saucepan sauté shallots and garlic in butter for 2 minutes.
Add the flour to the pan and whisk for about a minute to cook the flour taste out.
Add one cup of the reserved fluid from the pot the mussels were cooked in, squeeze in the juice from half a lemon. Cooked until sauce thickens.
Once sauce has thickened add parsley to sauce.
Poor sauce over mussels and serve ASAP
Note: cut the other half of lemon into wedges and serve on top of mussels
Moms Favorite Lobster Roll
- 5 cooked lobsters or 1 and ½ pound of lobster meat
- 2 tablespoons of fresh lemon juice
- 1 teaspoon sweet paprika
- Salt and fresh cracked pepper
- 3 tablespoons of fresh chopped parsley leaves
- 4 of your favorite rolls (in my wife’s case the plainest hotdog bun you buy lol.)
- Melted butter for brushing
Remove the lobster meat from shells chopping any large pieces into bit size pieces.
In a bowl combine lobster meat, lemon juice ,mayo, paprika, 2 tablespoons of parsley , salt and pepper.
Mix ingredients together and place in fridge for 30 minutes. (this will allow the flavors to combine, well worth the wait) brush the sides of your favorite rolls with melted butter and lightly toast in a cast iron skillet.
Spoon lobster mixture into toasted rolls, sprinkle the remaining parsley over the top of your lobster rolls to give them a little more of a nice fresh taste.
Air Fryere Fresh Cut Fries
6 to 10 local russet potatoes
Salt and pepper
1 teaspoon of smoked paprika
Chopped parsley for garnish
2 tablespoons of oil
Wash your potatoes really well under cold running water
Cut your potatoes into Your favorite French fry shapes ( I prefer a thick cut or steak cut , but u can use a shoestring cut .
Soaked your fries in a bowl of saltwater , and 2 tablespoons of vinegar (a brine) for an hour prior to cooking
Remove fries from brine and allow to dry
Add your oil and fries to an air fryer and cook for 40 to 45 minutes
Remove fries once cooked and place in larger bowl
Toss the fries with salt, pepper, paprika, and put fries on serving platter and sprinkle with fresh parsley .
4 quick and easy recipes for a Maritime feast from @what.dadcooks that you can enjoy with friends over a couple bottles of your favourite local wine. Share your LOOP eats with us! Tag us in your #foodiepics @loop.lifestyle <3
DOWNLOAD FULL WHAT DAD COOKS: MARITIME KITCHEN PARTY RECIPE BOOK HERE