Home of one of my many dream jobs. 

It was one of several recipes that my sister uncovered in a misplaced recipe box. 

I could hardly wait to recreate it, and now that I have I can hardly wait to make it again.  I’m certain the family is completely on board with that.

I have an ongoing, long winded, yet-to-be-published blog post entitled My Dream Job. 

I add to it from time to time, but mostly use it for reflection. 

Below is an excerpt from that post.  Remember…..long winded. 

Feel free to scroll on by to the bottom of the page for this glorious Seafood Newburg recipe.

A stroll down memory lane…

By age 12 (way before child labor laws kicked in) I was ready to make real money.  It was summer.  I arrived at 6:30 am to The Woodbound Inn in Rindge, NH where I would begin every day by peeling 100 lbs. of potatoes.  When finished I would wash salad greens, pick parsley, inventory the walk-in freezer and clean anything that needed to be cleaned.  I eventually graduated to dish washer.  Boy that was a tough job on a busy hot Saturday night.  But I knew if I stuck with it, worked hard without complaint, and didn’t break too many dishes….I could graduate to the dream job.  Bus Girl.  At the coolest vacation spot imaginable.  What a fabulous place to work.

By age 15 I had graduated from bus girl to waitress (living the dream).  My sister had also joined the team.  We realized that we had a special ‘attention to detail’ gift.  Taking the time to ‘clean up’ our plates before they left the kitchen.  We added citrus slices, fresh picked parsley, or anything else we could find to ‘garnish’ the plates as we headed out the door into the dining room, as to not offend the chef.  We’d even pick wild blueberries and blackberries to offer our guests with breakfast.  Without discussion we both got this simple concept. “Go the extra mile.”  All credit to Mom.  Our common denominator.

Woodbound Inn

If you’ve seen the movie Dirty Dancing, envision that kind of resort on a smaller scale.  We had patrons that came back year after year and would stay for 2-3 weeks in the summer. We witnessed the growth of their families, who: always requested the same rooms in the Inn, the same tables in the dining room and could be found in the same front porch rockers most afternoons. 

Our job was to deliver the ‘Woodbound’ experience.  Whether it be during Wednesday Night Cookouts under the Pines (even in the middle of winter), delivering Boxed Lunches to the lakeside beach, serving Seafood Newburg from Friday Night’s Buffet or presenting Saturday Prime Rib Night (with Dott’s Yorkshire Pudding), Oooo and we always gave special attention to the Roast Turkey and Fried Shrimp on Sundays.  This is my chance to come clean.  I did once order an extra Fried Shrimp Dinner knowing full well that I was intending to consume it myself and did.  I later confessed.

After putting my time in at Woodbound and over the years those memories and favorite dishes became engrained.  Sarah finding this Seafood Newburg recipe was like a stroll down memory lane.

The Seafood

Seafood Newburg includes shrimp, scallops and lobster. I chose a lobster tail which I oven roasted with garlic & herb butter before adding the shrimp and scallops.

The Newburg Sauce

• While seafood is cooking, melt butter in skillet. Saute shallot until tender, then add cooked seafood and simmer for one minute. Add cream, sherry and tomato paste; whisk gently to combine. Bring to almost a boil, then reduce heat to low.
• Combine egg yolks with 1/2 cup of cream mixture to temper; then return skillet; whisk to combine. Season with nutmeg, salt and cayenne pepper. Stir in cooked seafood.

Seafood Newburg is luxurious and indulgent and worthy of any special occasion or treat yourself because you’re worth it meal. The sauce is rich yet delicate. Enjoy!

All my best,
xo Libby

The post Seafood Newburg and a Stroll Down Memory Lane appeared first on Lemony Thyme.

While I’m not Catholic, I did grow up in a predominantly Catholic community.  I was the kid who begged to spend Friday night at my friend’s house because I knew there would be fish sticks or fish sandwiches for dinner.  Something I adored.

It’s in that spirit that on this Friday evening I share some of our favorite Friday Night Fish Sandwiches with you.  Enjoy!!

~ Salmon Burger on Toasted Onion Roll ~

~  Sweet Corn Tamale Fish Filet Sandwich ~

~ Shrimp Po Boy ~

~ Ahi Tuna Burger with Avocado Aioli & Sriracha Mayo ~

~ Crab Louie Salad Sliders ~

~ Roasted Lobster & Corn Cake Grilled Cheese Sandwich ~

~ Spicy Shrimp & Spinach Quesadilla ~

~ The Lobster Roll ~ 

~ Tuna Melt Grilled Cheese Sliders ~

~ Buffalo Shrimp Sliders {with Cool Ranch Sauce} ~

I don’t often cross over from Lemony Thyme to my personal page.  But today when I shared these fish sandwiches in honor of my friends ‘growing-up’ I wanted to reach out to them and their families.  Growing up in Jaffrey/Rindge was the best.  And while Sarah and I weren’t Catholic, we knew if we spent the night at a friend’s house…we became family.  Friday night fish sticks and Sunday morning mass felt good to us. Small towns.

The post Our Favorite Fish Sandwiches appeared first on Lemony Thyme.

Several years ago I got a hankering to attempt the Feast of the Seven Fishes for our Christmas Eve dinner.  I carefully selected recipes, ordered specialty items ahead from our local seafood market, and rewrote my plan of attack dozens of times before the big day arrived.  I envisioned this becoming our new Christmas Eve traditional dinner and oh how that excited me.

Today is Christmas Eve and for the third year in a row we are having….Prime Rib for dinner. So in an attempt to satisfy my lust for all things seafood I’m hosting a virtual Feast of the Seven Fishes.  Sharing a couple of options for each of the seven courses.  Hope you enjoy this feast for the eyes. From what I can gather, there aren’t specific dishes that are traditionally served, in fact there are varying opinions on the number of dishes and fishes to be enjoyed.  I’m going with seven seafood courses and I highly recommend each course being served small plate tapas style.  I’ve named each course as well and selected their order to give it our feast personal flare.

1. Course One – Light & Conversational (think finger food or appetizer)
2. Course Two – Fresh & Cool (think salads)
3. Course Three – Warm & Spicy (think soup, stew or chowder)
4. Course Four – Make it Memorable (think meaty main dish)
5. Course Five – Share the Pasta Love (remember portion control)
6. Course Six – Simple yet Sensual (your chance to share your personal favorites)
7. Course Seven – Sweet & Savory (think dessert)

~ Course One – Light & Conversational ~

Smoked Steelhead Trout Dip can be made well in advance, allowing you time to mix and mingle and enjoy your guests.

Tuna Fish & Chips are the perfect way to begin the Feast of the Seven Fishes.  These tasty surreal bites are playful and light.

Fish & Chip Bites {with Crispy Caper Tartar Sauce} are a whimsical play on a favorite.

While the Italians are credited with the creation of the Feast of the Seven Fishes, I think it’s fun to incorporate seafood dishes that surprise and delight your senses.  Our Sushi Stack with jumbo lump crabmeat will do just that.

~ Course Two – Fresh & Cool ~

Our Shrimp & Avocado Salad with Bloody Mary Dressing is a wonderful way to perk up the taste buds before moving onto the heartier courses.

You can never go wrong serving Classic Shrimp Cocktail to your dinner guests.  Always a familiar favorite.

Crab Louie Salad Sliders are a fun second course.  Putting a spin on a classic is sure to delight.

~ Course Three – Warm & Spicy ~

A cup of spicy Shrimp & Corn Chowder will rev up the taste buds.

Cajun Salmon & Sweet Potato Chowder is remarkably light yet full of flavor.

Thai Hot & Sour Soup with Shrimp will clear your sinuses and cleanse your pallet.

~ Course Four – Make it Memorable ~

Grilled Swordfish with Lima Bean & Herb Butter is a nice meaty course with plenty of flavor wow.

Salmon Steaks with Curried Fennel Wine Sauce will leave them speechless.  The combination of fennel and curry is nothing short of brilliant.

Baked Cod with Montpellier Butter has the right complexity of flavor for this main course. Compound butters, like a sauce, are a great way to enhance the flavors in a dish.

Crab Stuffed Flounder is rich and festive, making it a lovely main course for your Feast of the Seven Fishes.

Horseradish & Herb Encrusted Grouper is another personal favorite of ours.

~ Course Five – Show them the Pasta Love ~

Steamed Mussels, Shrimp & Sea Scallops over Linguine in it’s garlic & white wine broth sings of comfort.

Ahi Tuna Noodle Casserole with Lemony Thyme Cream Sauce brings all the comfort of home.

Seafood Lasagna Roll-Ups are another wonderful dish that can be prepared in advance.  By this point in the evening you’ll be glad you did.

Halibut in Roasted Romesco Sauce over Pasta packs nutty big bold flavors.

Salmon & Snow Pea Pasta with Tarragon Cream Sauce is rich & creamy, just the way we like it.

~ Course Six – Simple yet Sensual ~

Sage Brown Butter Shrimp Scampi is sensual to the core.  The aromas will be first to ignite the senses.

Individual Sea Scallops with Spicy Mayo.  Delightful.

Coquilles Saint-Jacques is rich and utterly amazing.  It is meant to be savored slowly.

Seafood Newburg is a personal favorite dish that evokes fond memories, in the way that Christmas does.

~ Course Seven – Sweet & Savory ~

 Coconut Almond Shrimp with Sweet & Spicy Orange Sauce are slightly sweet & nutty with hints of citrus.

Jamaican Jerk Sugar Cane Shrimp bring the right balance of savory & sweet.

Maple Horseradish Salmon Suckers.  Fun & Flavorful.

Bang Bang Shrimp in their sweet chili mayonnaise are dessert worthy if you ask me.

I hope you’ve enjoyed our virtual Feast of the Seven Fishes (and Dishes).  I’d love for you to leave me a comment and share your holiday traditions.

The post Feast of the Seven Fishes {Christmas Eve Tradition} appeared first on Lemony Thyme.

I only discovered Thai Red Curry a couple years ago while on vacation in Puerto Rico.  Our hotel was directly across the street from a gem of a restuarant that featured both Thai and Indian dishes ~ neither of which we were too familiar with.  Going completely on the recommendations of our server we ordered Pla Choo Chee (Thai Red Curry Fish). 

It was presented on a sizzling platter with it’s spicy almost sweet aroma wafting in the air.  Just the smell of this dish literally took my breath away but in a tantalizing almost seductive way.  (Note: To this point in my life I was a “hot” spicy food wimp).  After one bite my mouth was on fire.  After two bites I began to sweat.  After three bites I was so incredibly hooked on this dish that I completely forgot about the heat.  These flavors were to die for.  My taste buds have never been the same.

When we got home from vacation my first mission was to learn how to make Pla Choo Chee and serve it often.  

Back to the dish above.  On this day the Mahi Mahi looked fresh and inviting.  I found a recipe originally posted by Food Network for a Thai Red Curry version atop an Asian salad.   Coconut milk and red curry paste combine to make a wonderful glaze for this beautiful piece of fish.  Simply broil on low about 15 minutes until firm and able to flake with a fork.  Serve on a bed of greens with shades purple and red.  Top with Asian dressing.  Thai Red Curry Mahi Mahi.  Just beautiful.

Print

Thai Red Curry Mahi Mahi

Cuisine Seafood

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Inspired by Food Network

Ingredients

• 1 lb. Mahi Mahi fillet
• 1/4 cup coconut milk
• 1-2 Tbl red curry paste according to preference
• Assorted greens and shredded vegetables
• Asian dressing omit for gluten free

Instructions

• Combine 1/4 cup coconut milk with 1-2 Tbl red curry paste (according to preference) in a sauce pan and heat through until well combined and slightly thickened.
• Coat the top of the fish and broil on low about 15 minutes until firm and able to flake with a fork.
• Serve on a bed of greens with shades purple and red. Top with Asian dressing.

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Without a doubt scallops are my most favorite shellfish, especially big sweet sea scallops.  If they didn’t cost quite so much I believe I could eat them every day. 

There are so many ways to serve scallops but wrapped in bacon is a classic that will never go out of style.

I adore scallops so much that I made a recipe roundup dedicated to this treasure of the sea. Check out our favorite scallop recipes here.

To make these gorgeous bacon wrapped creatures I started the bacon in the oven.  About 10 minutes at 350 until lightly browned. 

Rinse the scallops and pat dry, then season edges with favorite spices….we used cayenne pepper & brown sugar this time. 

Wrap each scallop with a piece of bacon and add to a metal skewer. 

Season tops and bottoms of scallops with salt & pepper and grill over medium heat (oil grill grates to avoid sticking) for about 2-3 minutes per side. 

Delicious, sweet, juicy goodness wrapped in love.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Scallops Wrapped in Bacon

Delicious, sweet, juicy goodness wrapped in love.

Author Libby with Lemony Thyme

Ingredients

• 4 large Sea Scallops
• 4 slices bacon
• 1/4 tsp. cayenne pepper
• 1 tsp. brown sugar
• salt & pepper

Instructions

• Preheat oven to 350.
• Start the bacon in the oven, about 10 minutes until lightly browned.
• Preheat grill or grill pan to medium heat.
• Rinse the scallops and pat dry.
• Season edges with cayenne and brown sugar.
• Wrap each scallop with a piece of bacon and add to a metal skewer.
• Season tops and bottoms of scallops with salt & pepper
• Grill over medium heat (oil grill grates to avoid sticking) for about 2-3 minutes per side.

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