worldrecipes: seafood recipes 5

seafood recipes 5

Scotch Scallops

1 lb ground beef

2 tablespoon minced onion

1/2 cup oil

1/2 cup milk

1 teaspoon salt

1/4 teaspoon pepper

Brown ground beef and minced onion in hot oil. Then mix, stirring

very little, with milk, salt and pepper. Cover; simmer until meat is

done (15 min.). Serve hot on platter... in border of fluffy mashed

potatoes.

Allied tip: All you have to do to make ground meat go further: mix

it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal,

crushed zweiback crackers, and moisten with a little milk.

Seafood & Asparagus Stir-Fry

----MARINADE INGREDIENTS----

1 tablespoon dry sherry*

1 teaspoon cornstarch

1/4 teaspoon salt

1 pinch white pepper

----STIRFRY INGREDIENTS----

1/2 lb shrimp,medium,raw**

1/4 lb sea scallops***

1/2 lb asparagus

2 tablespoon vegetable oil

2 teaspoon garlic,minced

1/2 cup baby corn,canned,drained****

1/2 cup whole water chestnuts

1/2 cup chicken broth

2 tablespoon sherry*

1 teaspoon sesame oil

1/2 teaspoon sugar

1/2 teaspoon salt

1 pinch white pepper

2 1/2 teaspoon cornstarch*****

5 teaspoon water

* - or Chinese white wine

** - shelled and deveined

*** - cut in half horizontally

**** - and cut in half diagonally

***** - dissolve cornstarch in water

Combine the marinade ingredients in a medium bowl. Add the shrimp and

scallops; stir to coat. Set aside for 30 minutes. Snap off and discard the

tough ends of the asparagus and cut the spears diagonally into 1 1/2"

pieces. Place a wok or wide frying pan over high heat until hot. Add the

vegetable oil, swirling to coat the sides. Add the garlic and cook,

stirring, until fragrant, about 10 seconds. Add the shrimp and scallops;

stir-fry for 2 minutes or until the scallops turn opaque and the shrimp

turn pink. Remove the seafood from the wok. Add the asparagus, baby corn,

water chestnuts, and broth; cover and cook for 2 minutes. Add the sherry,

sesame oil, sugar, salt and pepper. Return the seafood to the wok and add

the cornstarch solution. Cook, stirring, until the sauce boils and

thickens.

Seafood Pasta Salad

2 cup pasta, tri-colored spiral

1 cup shrimp, cooked

1/3 cup green pepper, diced

1/4 cup carrots, sliced

1/2 cup zucchini, sliced

1/3 cup white wine worcestershire

1/3 cup mayonnaise

salt and pepper to taste

* cook pasta according to package directions

** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.

*** Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots

and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss

lightly to combine. Refrigerate at least 30 minutes before serving.

BETTER HOMES AND GARDENS

for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,

Seafood Rice Salad New Orleans

1 pkg frozen cooked shrimp,(8oz)

1 can tuna,drained(6oz)

3 cup cooked rice,cooled

1/2 cup minced onions

1/2 cup minced sweet pickles

1 1/2 cup thinly sliced celery

1/4 cup diced pimiento

3 hard-cooked eggs,chopped

1 tablespoon lemon juice

1 cup mayonnaise

1 crisp salad greens

1 tomato wedges(optional)

1. Combine all ingredients except greens and tomato wedges; season to

taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Seafood Stuffed Flounder

----SEASONING MIX----

1 teaspoon salt

1/2 teaspoon sweet paprika

1/2 teaspoon black pepper

1/2 teaspoon dried thyme leaves

1/2 teaspoon sweet basil

1/2 teaspoon gumbo file (optional)

----MAIN INGREDIENTS----

3 each slices bacon, diced

1 1/2 cup onions, chopped very fine

1 cup green bell peppers, chopped

1/4 lb + 1 tbsp unsalted butter

3/4 teaspoon white pepper

3/4 teaspoon ground cayenne pepper

1/2 lb small shrimp

1 1/2 cup basic seafood stock

6 each shucked oysters (med. size)

3/4 cup all-purpose flour

1/2 cup green onions, chopped fine

1/4 cup grated parmesan cheese

----FLOUNDER SEASONING MIX----

2 teaspoon salt

1 teaspoon sweet paprika

1/2 teaspoon white pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon ground cayenne pepper

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried sweet basil leaves

6 each flounders (see note)

1 1/2 cup grated cheddar cheese

1 vegetable oil for frying

NOTE: Flounder should be 1 to 1-1/4 pounds each,

boned, heads removed and brown side split down the

center. Combine the first seasoning mix ingredients in

a small bowl; mix well and set aside. In a large

skillet fry the bacon over high heat until crisp. Add

onions, celery and bell peppers. Stir well and saute

until vegetables start to get tender, about 5 minutes,

stirring occasionally. Add 3 tablespoons of the butter

and the white and red peppers; stir until butter is

melted. Stir in the shrimp and the first seasoning

mix. Continue cooking for about 3 to 5 minutes,

stirring occasionally and scraping pan bottom well.

Stir in the stock and the oysters; cook and stir about

6 to 8 minutes. Remove from heat. Use a slotted spoon

to spoon the seafood vegetable mixture into a food

processor or blender, leaving the liquid in the

skillet; process mixture until smooth, about 15 to 30

seconds. Return mixture to skillet, stirring to blend

with liquid; turn heat to high, and cook until mixture

starts sticking excessively, about 5 minutes, stirring

occasionally and scraping pan bottom well. Remove from

heat. Meanwhile, in a 1-quart saucepan melt the

remaining 6 tablespoons butter over high heat; when

almost melted, remove from heat, then add 1/4 cup of

the flour and stir until mixture is smooth. Return to

high heat for 1 minute, stirring constantly. Turn heat

to high under the stuffing mixture; gradually add the

butter-flour mixture, stirring constantly until well

blended. If mixture starts "weeping" oil at this

point, stir in about 2 tablespoons more stock or

water.) Continue cooking until very thick, about 1 to

2 minutes, stirring constantly. Add the green onions

and cook 1 minute more, stirring constantly. Remove

from heat and stir in the Parmesan. Cool slightly,

then refrigerate until chilled, about 30 minutes. In a

small bowl thoroughly combine the flounder seasoning

mix ingredients. Open the flounders for stuffing.

Sprinkle 1/4 teaspoon ofthe seasoning mix on the

inside of each flouner. Mound 1/4 cup of the cheddar

cheese in the center of each, then spoon a scant 1/2

cup chilled stuffing on top of the cheese. Close the

fish so the stuffing doesn't show. Cover and

refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of

the seasoning mix on each side of each chilled

flounder, patting it in with your hands. In a pan

(cake and pie pans work well) combine the remaining

seasoning mix with the remaining 1/2 cup flour. In a

large, heavy skillet heat 1/4 inch oil over high heat

to about 350F. Meanwhile, place each flounder (split

side up) in the seasoned flour to coat only the bottom

surface. Carefully slide each flounder into the hot

oil and fry the bottom until it's crispy, crunchy and

brown-brown!-- about 3 to 4 minutes. Without draining,

place the flounder, still split side up, on an

ungreased cooke sheet. Bake at 550F until the fish are

cooked and well browned on top, about 10 minutes

(after about 4 minutes, drape a piece of aluminum foil

over the tails so they won't burn). Serve immediately

as is, or topped with Hollandaise Sauce, Shrimp and

Crab Buttercream Sauce, or Bearnaise Sauce

Sep-Dinner: Smoked Salmon Tartare

2 tablespoon light mayonnaise

1 tablespoon lemon juice

1/2 teaspoon capers, chopped

1/4 teaspoon pepper

1 dash hot pepper sauce

1 pinch hot pepper flakes

1/4 lb fresh salmon fillet

1/4 lb smoked salmon

1 fresh dill

Use very fresh fish or substitute cooked salmon.

In bowl, combine mayonnaise, lemon juice, capers, pepper, hot pepper

sauce and hot pepper flakes. Finely chop the fresh and the smoked

salmon. Gently mix into mayonnaise mixture. Garnish with sprigs of

fresh dill.

Serve in fried pasta cups, toast cups, bagel chips or endive spears.

Recipe by Alan Johnston Executive Chef, Edwards Fine Food, Privateer's

Restaurant complex, Halifax, Nova Scotia, Canada.

Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan

Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With

Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With

Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna

Rabinovitch]

Sesame Fish

1 lb ocean perch, -or

1 cod, trout, flounder

1/4 teaspoon salt

2 tablespoon butter

2 tablespoon oil

1 tablespoon sesame seed

1 lemon, cut in half

1 tablespoon basil leaves, fresh chopped or 1 ts; dried

2 tablespoon parsley, fresh chopped

If fish fillets are large, cut into 4 serving pieces. Spri;nkle both

sides with salt. Heat butter and oil in 10-inch skillet over medium

heat until hot. Cook fish about 10 minutes, carefully turning once,

until brown on both sides. Remove fish and keep warm.

Cook and stir sesame seeds in same skillet over medium heat about 5

minutes or until golden-brown; remove from heat.

Squeeze lemon over sesame seeds. Stir in basil. Pour over fish.

Sprinkle with parsley.

Sesame Fried Trout

1 egg

1 tablespoon water

4 tablespoon sesame seed

1 cup bread crumbs

1/4 cup flour

4 trout (about 3 pounds)

1/4 cup vegetable oil

Beat egg with water. Mix sesame seeds and bread crumbs. Coat fish

with flour. Dip fish in egg and water mixture and roll in sesame

seeds and bread crumbs. Pan fry in hot oil about ten minutes on each

side or until flesh flakes from bones.

Sesame Jellyfish

1/2 lb prepared shredded jellyfish

2 teaspoon light soy sauce

3 tablespoon sesame oil

2 teaspoon white rice vinegar

2 teaspoon sugar

3 tablespoon white sesame seeds, toasted

RINSE THE JELLYFISH WELL in cold running water and drain. Put it in a

stainless steel bowl and cover with boiling water. Let the jellyfish

sit in the water for about 15 minutes or until it is tender. Drain

and continue to soak at least 6 times in several changes of cold

water. Drain thoroughly and blot dry with paper towels and set aside.

Mix soy sauce, sesame oil, vinegar and sugar in a small bowl. Toss

the jellyfish well in this sauce and let it sit for at least 30

minutes. Just before serving, garnish with the sesame seeds. Serves 4

as part of a Chinese meal or 2 as a single dish.

Sesame Salmon Steaks

4 salmon steaks; 6-8 oz each

3 tablespoon tahini

2 tablespoon toasted chili sesameseed oil

1 cup brown oil

2 tablespoon white sesame seeds

1 teaspoon ginger, powdered

1 teaspoon cracked black pepper

Look for tahini in Middle Eastern shops and toasted chili sesame oil

in Asian markets.

1. Clean and dry salmon. Whisk together all ingredients except salmon

in small bowl. Pour into a gallon-sized zip-seal plastic bag along

with fish. Seal and refrigerate at least 8 hours.

2. Prepare a grill. Remove salmon from marinade; pat dry. When hot,

place salmon on grill and cook 6 to 7 minutes per side. (Steaks may

also be broiled, 10 minutes per inch thickness.)

Sesame Sea Scallops

1 1/2 lb large sea scallops

1 tablespoon salad oil

1 tablespoon soy sauce

2 tablespoon dry sherry/white wine

2 egg whites/substitute

1/2 teaspoon ground ginger/five-spice powder

4 tablespoon bread crumbs

4 tablespoon sesame seeds

Gently stir scallops with oil, soy sauce, wine, egg whites and ginger.

MArinate for 1 hour. Combine bread crumbs and sesame seeds, roll sea

scallops in this mixture or put crumbs and seeds in large plastic bag

and add scallops a few at a time; close bag tightly and shake to coat

scallops. Arrange coated scallops in single layer on shallow

non-stick baking pan, sprayed with cooking spray. Bake uncovered in

preheated, very hot 475 degree oven for about 6-8 minutes.

Shark Fingers

1 lb shark fillet, strips 1/2

1 beer, flat, can

2 cup flour, self rising

1 cup corn meal

1 1/2 cup milk

2 tablespoon condensed milk

1/4 teaspoon basil

1 teaspoon salt

1 teaspoon pepper, black

2 tablespoon prepared mustard

1 peanut oil

Soak shark strips in flat beer for one hour. In a bowl, mix flour,

basil, corn meal, salt and pepper. In another bowl, mix thoroughly

milk, condensed milk and prepared mustard. Combine contents of both

bowls and blend to smooth batter. Preheet deep fryer to 350-400 deg.

Remove shark and drain. Dip in batter, then place in deep hot peanut

oil. When fish is done, it will float and turn a golden brown color.

Serve with tartar sauce or thousand island dressing.

Shark Kebabs

2 lb shark meat,1x1.5 pieces

1/2 cup rice wine

1 tablespoon lemon juice

1/4 teaspoon ginger,ground

3 tablespoon peanut oil

1/2 cup dry sherry

1/4 cup soy sauce

1 each garlic clove,minced

3 tablespoon vegetable oil

1. Place fish in glass bowl.#

2. Combine remaining ingredients except oil; pour over fish.#

3. Cover and chill for 2 hours, turning occasionally.#

4. Reserving marinade, thread fish chunks on skewers.#

5. Basting often with marinade, cook over low coals or under a

broiler 10 to 15 minutes, or until fish flakes easily.#

Shark Steaks (Tiburon Encuritido Frito)

1 lb or more of edible shark fill

1 cut into 1/4 thick steaks

1/4 cup lime or lemon juice, or more

1 teaspoon salt, or to taste

1/4 cup corn oil

Marinate the shark in the lime juice and salt for not less than 1

hour. Heat the oil in a skillet over moderate heat. Drain the shark

steaks well and fry them for 1 minute on each side. Serve warm.

Shark Stew

2 cup celery; cut into 1 pieces

2 medium onion; chopped

3 tablespoon ; water

58 oz tomato, stewed, with mexican seaso; n, ing

1/2 cup cilantro, fresh; chopped

2 lb shark; or other firm white fish,

1 hot cooked rice

1 homemade or prepared salsa

1 cilantro leaves

1 plain yogurt or sour cream

1 lime wedges

1 salt and pepper

In a 5-6 qt pan, combine celery, onions and water. Stir often over

medium-high heat until water evaporates and vegetables start to stick

and brown slightly, about 10 min. Stir in tomatoes and their liquid

into pan along with chopped cilantro. Bring to full boil on high

heat. Push fish down into vegetables; cover and simmer on low heat

until fish is opaque but still moist-looking in the center of the

thickest piece (about 20 minutes). Ladle stew into wide bowls and add

cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges

and salt and pepper, to taste.

Sharky's Mustard Sauce

1 tablespoon paprika

1 tablespoon ground black pepper

1 tablespoon salt

1 teaspoon garlic powder

1 cup prepared yellow mustard

1 cup packed brown sugar

1/2 cup white vinegar

Combine all the ingredients in a mixing bowl; Stir until creamy.

Chill for about 15 minutes before use.

She Crab Soup

1 leek, sliced

8 ribs celery, diced

2 tablespoon flour

1 pinch of oregano

1 quart fish stock

1/2 lb crabmeat

1 teaspoon worcestershire sauce

2 egg yolks, beaten

1 onion, diced

1/4 lb butter

1 teaspoon tomato paste

1 quart chicken broth

4 oz crab roe

4 tablespoon sherry

1/2 pint cream

1 salt and pepper to taste

Melt butter in saucepan, add vegs., and simmer until tender. Mix

flour, tomato paste and oregano. Stir well, add tovegs. Stir in

chicken broth and fish stock. Boil 30 min., stirring occasionally. To

this mixture, add crab roe, crabmeat, sherry, Worcestershire sauce,

salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg

yolks and cream. Serve at once. Makes about 1 gallon.

This is a very old and secretive South Carolina recipe that

originated in Charleston, SC., a city much like that of the history

of New Orleans. The recipe has never before been given out from the

original family of the restaurant first making this dish. Over the

years, othe restaurants have come up with a good likeness of it, but

not the original. Here is the original.

Shellfish Gazpacho

4 tablespoon olive oil

8 shrimp

8 large scallops

8 small clams (littlenecks or manilas)

8 mussels

1 cup white wine

2 tablespoon sherry vinegar

1 small onion; chopped

2 tablespoon minced garlic

1 medium cucumber; peeled and seeded

2 dash tabasco sauce (or more)

1 teaspoon minced garlic

3 cup tomato juice

1/4 cup mayonnaise

1 salt and pepper; as desired

2 large red peppers

8 rounds of french bread

HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add

shrimp and scallops. Cover and cook until shrimp and scallops are

cooked, about 4 minutes. Remove shrimp and scallops and place in the

refrigerator to chill. Add clams, mussels, white wine, vinegar, onion

and garlic to pan; cover. Increase heat to high and cook until the

shells open, about 5 minutes. Remove from heat. Remove shellfish and

add them to the shrimp and scallops in the refrigerator to chill.

Transfer the rest of the contents of the pan to a food processor or

blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and

blend until smooth. Add the mayonnaise, blend until incorporated and

taste for salt and pepper. Pour the mixture into a bowl, add

remaining juice and place in the refrigerator to chill. Roast the

peppers, remove the skin and seeds and place in the refrigerator to

chill. Brush the rounds of bread with remaining olive oil, toast them

under a broiler and set aside to cool. When it's time for dinner,

arrange 2 shrimp and 2 scallops in a pepper half and place in soup

bowls. Spoon some gazpacho around the peppers and arrange the clams

and mussels in the soup. Place the croutons on the peppers. Serve

well-chilled.

Shellfish Stew Alla Tarantina

1 no ingredients

2 lb mussels, -- scrubbed and

: debearded

1 lb large shrimp, U-15 size, --

: peeled and deveined

1 lb calamari, cleaned of skin,

: ink sac and beak

1 lb small clams or cockles, --

: scrubbed and drained

12 oysters, shucked, -- with

: liquid reserved

6 TB virgin olive oil

1 md red onion, chopped into --

1/4 -inch dice

1 red bell pepper, seeded and

: cored, -- chopped into

1/4 -i

1 yellow bell pepper, seeded

: and cored, -- chopped into

2 TB freshly chopped thyme

: leaves

Cut calamari into 1/2-inch rings and check oysters for sand and bits

of shell.

In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and

thyme leaves and cook until softened but not brown, about 10 minutes.

Add wine and tomato sauce and bring to a boil. Add clams, shrimp and

mussels and cover.

Cook 3 to 4 minutes until clams have all opened. Add calamari and

cook 2 minutes until opaque. Season with salt and pepper, add oysters

and oyster liquid and simmer 2 to 3 minutes until oysters have

tightened around outer edges. Divide shellfish over pieces of bread

in 4 bowls, pour in broth and serve.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5666

Date: Fri, 1 Nov 1996 22:14:18

~0500

Shells With Tuna~ Broccoli~ & Red Onion

1/4 cup olive oil

1/2 cup onion -- sliced thin

2 garlic cloves -- crushed

6 oz tuna, canned

3 tablespoon fresh lemon juice

1 tablespoon parsley -- chopped

1 tablespoon lemon zest -- grated

1/2 teaspoon dried oregano

1/4 teaspoon black pepper -- coarsely

1 ground

8 oz medium pasta shells

2 cup broccoli florets and stems

1 cut into 1 pieces

1. Heat olive oil in a medium skillet over low heat; stir in onion

and garlic; saute 2 minutes (garlic shouldn't brown and onion should

be slightly crunchy). Remove from heat; add tuna, lemon juice,

parsley, lemon zest, oregano, and black pepper.

2. Cook the shells in plenty of boiling salted water for 5 minutes;

add the broccoli; cook until pasta is al dente and broccoli is

tender, 5 to 7 minutes longer. Remove 1/4 cup of the pasta cooking

water and add to tuna sauce. Drain pasta; toss with tuna mixture and

serve at once.

Makes 4 servings.

Recipe By : Jenipher Lapoint

Shrimp & Crab Spaghetti

2 lb peeled shrimp

2 med. onions, chopped

2 tablespoon vegetable oil

1 cup tomato paste

1 teaspoon basil

1/2 teaspoon salt

1 stick butter

12 crabs, cooked or raw

1 clove garlic, minced

2 can tomato sauce (8 oz.)

1 tablespoon chili powder

1/2 teaspoon sugar

1/4 teaspoon pepper

1 pkg spaghetti

Brown onions and garlic in hot oil. Add remaining ingredients,

except shrimp, crabs and spaghetti. Bring to boil and simmer 30

minutes, stirring constantly. Remove outer shell and legs from

crabs, leaving meat in bottom part; break in half. Add shrimp and

crabs to sauce, simmer additional 30 minutes. Add uncooked spaghetti

to sauce, stir constantly until done and pour sauce over cooked

spaghetti.

Shrimp & Fish Cakes (Tod Mon) With Cucumber

1 lb large shrimp, peeled,; * see

1 lb whitefish, boneless and skin

1/4 lb fresh green beans, trimmed -

2 teaspoon chopped garlic

2 eggs

2 teaspoon thai red curry paste; ** see

1/4 cup thai fish sauce; ** see note

4 tablespoon cornstarch

1/2 teaspoon sugar

1/2 teaspoon black pepper

2 tablespoon chopped fresh coriander; (ci

3 cup peanut oil; for frying

Recipe by: NURPPL@NURSE.EMORY.EDU * chopped in food processor to a

coarse paste ** Available in some Asian markets.

Combine all of the ingredients except for the cooking oil. Mix well

and form into 3-inch round patties, 1/4 inch thick. Setting the

thrmostat to 360 degrees, heat an electric skillet, placing about 1

inch of oil in the pan. Fry each patty, turning once, until golden

brown. Serve with cucumber condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey

to work with unless I coat each blob with some plain flour as I start

to form it into a patty. I've also always made smaller patties (about

1.5 inches across and 1/2 inch thick) because this size was easier to

work with. Frying in a wok also works well.

Shrimp And Fish Cakes (Tod Mon) With Cucumber Condiment

1 lb large shrimp, peeled,; * see

1 lb whitefish, boneless and skin

1/4 lb fresh green beans, trimmed -

2 teaspoon chopped garlic

2 eggs

2 teaspoon thai red curry paste; ** see

1/4 cup thai fish sauce; ** see note

4 tablespoon cornstarch

1/2 teaspoon sugar

1/2 teaspoon black pepper

2 tablespoon chopped fresh coriander; (ci

3 cup peanut oil; for frying

Recipe by: NURPPL@NURSE.EMORY.EDU * chopped in food processor to a coarse

paste ** Available in some Asian markets.

Combine all of the ingredients except for the cooking oil. Mix well and

form into 3-inch round patties, 1/4 inch thick. Setting the thrmostat to

360 degrees, heat an electric skillet, placing about 1 inch of oil in the

pan. Fry each patty, turning once, until golden brown. Serve with cucumber

condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey to

work with unless I coat each blob with some plain flour as I start to form

it into a patty. I've also always made smaller patties (about 1.5 inches

across and 1/2 inch thick) because this size was easier to work with.

Frying in a wok also works well.

Shrimp On Crab Legs (Cang Cua Boc Tom)

10 crab legs or several hard shell cra; bs

1 shrimp paste, prepared as for shrim; p on sugar cane

1/4 cup vegetable oil

----NUOC CHAM----

1 clove garlic

1/2 fresh hot red chili pepper or 2 dri; ed

2 teaspoon heaping, granulated sugar

1/8 fresh lime

2 tablespoon fish sauce (nuoc mam)

2 1/2 tablespoon water, more if necessary

Here we have a party dish that will bring out "oohs" and "ahs" from

your guests on sight - and a repeat performance on taste.

Crab claws, alone, are sometimes available in fish stores. If they

aren't, boil several hard shell crabs and use the claws; you can use

the bodies in many other dishes.

The crab claws in fish stores are already partially peeled and serve

not only as a handle but are edible as well. If you prepare your own

claws, peel the upper section around which you mold the shrimp paste.

Boil the crab legs or crabs for about 10 minutes, then drain and cool;

remove the claws from the crabs, if using, and reserve the bodies for

another purpose.

Have the shrimp paste ready; preheat the oven to 350F.

Pour the oil into a bowl. Dip your fingers into the oil and pick up 2

tablespoons of the shrimp paste. Mold it into an oval around and

halfway down the crab claw, covering the part of the claw where it

was attached to the body; this will leave a claw tip extended to

serve as a handle. Place the claws on a baking sheet and bake in the

preheated oven for 30 minutes.

Serve with Nuoc Cham and watercress.

NOTE: In Vietnam, this dish is always barbecued over charcoal. If

you wish to prepare it this way, cook for 10 minutes on each side.

Makes 10 servings.

Here we have a party dish that will bring out "oohs" and "ahs" from

your guests on sight - and a repeat performance on taste.

Crab claws, alone, are sometimes available in fish stores. If they

aren't, boil several hard shell crabs and use the claws; you can use

the bodies in many other dishes.

The crab claws in fish stores are already partially peeled and serve

not only as a handle but are edible as well. If you prepare your own

claws, peel the upper section around which you mold the shrimp paste.

NUOC CHAM:

This exciting sauce is almost always served at Vietnamese meals, just

a Westerners serve salt and pepper. It's base is nuoc mam (bottled

fish sauce). Freshly prepared, it is a constant delight, and so

addictive to Western palettes that it will appear with meals other

than Vietnamese. To best appreciate the results of its superb

blending qualities at the table, use it sparingly at first, gradually

adding more until the result is just right for your palate.

Peel the garlic. Split the chili pepper down the center and remove

the seeds and membrane. Cut into pieces and put into a mortar,

together with the garlic and sugar. Pound into a paste. Squeeze the

lime juice into the paste, then with a small knife remove the pulp

from the lime section and add it as well. Mash this mixture and add

the fish sauce and water.

NOTE: If you find this a trifle strong at first, dilute it with an

additional 1/2 tablespoon of water.

Shrimp Or Oysters Brochette

1 each stick of butter

2 each cloves of garlic

1 each juice of lemon

1/2 each bacon for each shrimp

Heat lemon juice, butter an garlic to boiling. Put

1/2 slice of bacon around each shrimp. Salt and

pepper (red) to taste. Broil 15-20 minutes Turn once.

Simple Scallops Supreme

2 lb scallops

4 oz canned mushrooms

1 can (10 oz) cream mushroom soup

1/4 cup sherry

1/2 teaspoon tarragon

1 bread crumbs (topping)

1 grated cheese (topping)

Combine all ingredients except toppings, cutting large

scallops in half, and place on individual baking

shells or a shallow rectangular casserole dish.

Sprinkle with medium layers of bread crumbs and grated

cheese. Bake at 350 degrees for 1 hour.

Mrs. Robert F. Lewis

Smoked Catfish Terrine

2 lb catfish fillets

1/2 lb white crabmeat; all shells r

1/2 cup chopped celery

1/4 cup chopped parsley

1/4 cup green onions; finely chopped

1 teaspoon dill

1/2 teaspoon basil

1/2 cup mayonnaise

1/4 cup pimentos

1 juice of 2 lemons

8 oz cream cheese

1 cup sour cream

1 tablespoon liquid smoke

2 unflavored gelatin; dissolve

1/4 cup cold water

1 salt; to taste

1 cayenne pepper; to taste

Cook catfish by placing in lightly salted boiling water to cover and

simmeruntil tender. Cool. In a bowl mix together cream cheese, sour

cream, and mayonnaise. Add onions, celery, dill, basil, parsley, pimentos,

liquid smoke, and juice of 2 lemons. Add chopped catfish and crabmeat.

Blend well.Season to taste with salt and cayenne pepper. Add gelatin, blend

well and pour into terrine mold. Chill for about 4 hours once it sets,

place the mold in the center of a silver tray and invert to unmold.

Serve with garlic croutons or crackers.

Yield: one molded appetizer.

Smoked Salmon Bites With Lemon Balm On Pumpernickel

6 slice pumpernickel bread - cut in squares; - 4 squares per sl

1 unsalted butter

1 tablespoon chopped fresh lemon balm

1 teaspoon lemon juice

1 salt and pepper; to taste

4 oz cream cheese; at room temp.

1/4 lb canadian smoked salmon - thinly sli; ced

1 small red onion - thinly sliced in rings

----GARNISH----

1 lemon slices

1 lemon balm sprigs

Spread pumpernickel squares with butter. Blend lemon balm with lemon

juice, salt, pepper and cream cheese. Spread evenly onto buttered

squares.Place a small piece of salmon on top of each square, then a red

onion ring.

Arrange on serving platter; garnish.

Variation: Use chopped chives or dill instead of lemon balm.

So Easy Fish

2 each fillets white fish, 8 oz

1/4 cup fresh bread crumbs

1/8 teaspoon garlic powder

1/2 teaspoon oil

1 teaspoon grated parmesan cheese

1/8 teaspoon lemon pepper

Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small

shallow baking pan with some of oil. Rub remaining oil over top of fish.

In a small bowl, combine remaining ingredients and sprinkle over fish.

Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat

3g.

Steamed Fish And Spinach

16 oz pkg frzn fish fillets,thawed

1/2 cup chopped onion

1 clove garlic, minced

1 tablespoon olive or vegetable oil

1/4 cup dry white wine

1/4 teaspoon dried tarragon or basil

1/8 teaspoon salt

1/8 teaspoon pepper

10 oz pkg frozen chopped spinach *

1 green or sweet red pepper **

* thawed and well drained

** cut into thin strips

Cut block of fish crosswise into 4 equal pieces.

In a small skillet, cook onion and garlic in hot oil

till tender. Remove from heat. Stir in wine, tarragon

or basil, salt, and pepper. Return to heat and boil

gently about 2 minutes or until most of the liquid has

evaporated. Remove skillet from heat and set aside.

Place 1/8 of the spinach on four 12x18" pieces of

heavy foil. Place 1 portion of fish on each portion of

spinach. Spoon onion mixture evenly over fish. Top

with remaining spinach and the green pepper strips.

Bring up long edges of foil and, leaving a litle space

for steam expansion, seal tightly with a double fold.

Then fold short ends to seal. Grill foil packets,

seam side up, directly over medium coals about 20

minutes or till fish flakes easily when tested with a

fork. Turn packets over twice.

*******************************************************

** Per serving: 162 calories, 22 g protein, 6 g

carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg

sodium, 815 mg potassium.

Steamed Mussels With Creamy Fish Filling

24 (about 1 kg) large mussels

2 tablespoons oil 1 small onion, finely chopped 2 teaspoons finely

chopped fresh ginger 1 clove garlic, crushed 1 stem fresh lemon

grass, finely chopped 1 teaspoon shrimp paste

500 g white fish fillets, chopped 1 egg white 1 tablespoon cream

1 tablespoon chopped fresh basil 2 small fresh red chillies, sliced

1: Scrub mussels; remove beards. Place mussels in pan, cover with

cold water, bring to boil, simmer, covered, for about 3 minutes until

mussels begin to open. Drain mussels, rinse under cold water; drain

well. Remove and discard top shell from each mussel.

2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,

stirring, until onion is soft. Add paste, cook, stirring, for 1

minute; cool.

3: Blend or process fish, egg white and cream until smooth. Combine

fish mixture, onion mixture and basil in bowl; mix well, Spoon

mixture onto mussel in shells, smooth surface, top with chilli.

4: Just before serving, place mussels in bamboo steamer in single

layer. Cook, covered tightly, over pan of boiling water, for about 3

minutes or until fish mixture is cooked through.

Makes 6 servings.

Mussels can be prepared a day ahead. Storage: Covered, in

refrigerator. Freeze: Not suitable. Microwave: Not suitable.

Stir Fried Scallops And Apples

2 stalks celery

1 lb scallops

2 apples

3 tablespoon margarine

1 lemon

Coarsley chop celery, and slice scallops. Peel and

quarter apples. Heat margarine in heavy skillet over

high heat and stir fry celery for 2 minutes. Add

scallops, sprinkling with juice from half the lemon.

Coarsley cut apple pieces into mixture, stirring

constantly, for another 2-3 minutes, adding more

margarine if needed. Sprinkle with juice from

remaining half of lemon, and serve.

Stir-Fried Scallops In A Basket

12 each chicken breast

12 each slices giant bamboo shoot

12 each slices carrot

12 each thinly sliced broccoli

2 cup shredded lettuce

2 each medium potatoes

1/2 teaspoon salt

4 cup oil for deep frying

3 each slices fresh ginger

1 each clove garlic, crushed

2 tablespoon peanut oil

1 dash salt

2/3 cup chicken stock

2 tablespoon gin

1/2 teaspoon sugar

1/4 teaspoon white pepper

2 teaspoon thin soy sauce

1 tablespoon cornstarch paste

Preparation: Slice bamboo shoot across grain into 2" triangles. Peel

& slice carrots on bias. Remove strings from peas & wash. If

substituting broccoli, use peeled stems only; slice thinly on bias.

Shred lettuce; arrange like nest on round 10" serving plate.

Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice

potatoes into thin matchsticks. Rinse potatoes in cold water twice;

soak them 30 minutes in cold salted water; rinse & drain. Slowly heat

deep-frying oil in wok to medium hot; test potato slice: it should

brown in 30 seconds. Dust potatoes with cornstarch so they will stick

together when fried. Arrange them in a cross-hatch pattern on Chinese

wire strainer or other suitable strainer to form deep basket. Press

them in position with another strainer. If you use bowl for pressing,

heat it first, because you don't want to cool frying oil. Immerse in

oil & deep-fry until potatoes begin to brown. Remove from oil; take

away top strainer only; drain; reserve.

When ready to serve, heat oil to very hot, but not smoking; deep-fry

potatoes in strainer again until they are brown & crisp. Place basket

in nest of lettuce.

Blanching: Dip scallops in hot but not boiling water; remove in 15

seconds when scallops are warmed: don`t allow them to cook.

Stir-frying: As you heat wok to medium hot, stir-fry ginger slices &

garlic to flavor wok; remove when they start to brown; discard. When

wok is hot, add peanut oil & salt; stir. Add bamboo shoots & carrots;

stir-fry 1 minute. Add stock. When stock boils, add scallops, snow

peas, sugar, white pepper, gin & soy sauce. Stir 1 minute. Add

cornstarch paste to thicken. Transfer to potato basket. Serve.

Serves 4

~---

Swordfish Kebabs

2 1/4 lb swordfish steaks

6 tablespoon olive oil

1 teaspoon oregano, chopped

1 teaspoon marjoram, chopped

1 juice & rind from 1/2 lemon

4 tomatoes cut in thick slices

2 lemons cut in thin slices

1 salt and fresh ground pepper

1 lemon slices/italian parsley

1) Cut the swordfish steaks into 2 inch pieces.

2) Mix the olive oil, herbs, lemon juice and rind together and set it

aside. Thread the swordfish, tomato slices and lemon slices on

skewers,

alternating the ingredients. Brush the skewers with the oil and

lemon

juice mixture and cook under a preheated broiler for about 10

minutes,

basting frequently with the lemon and oil. Serve garnished with

lemons

and parsley.

Thai Noodles With Seafood

1 no ingredients

Cut 500 g of mixed seafood into bite-size pieces, first removing any

shells. If you are using mussels, wash and scrape the shells and

open them by putting them in a pot with a little boiling water. Cover

and boil for a few minutes, removing each mussel as it opens to

prevent overcooking.

Chop a handful of basil leaves and seed and finely slice 3 bird's eye

chillies.

In a frying pan or wok, heat 1 tablespoon of oil. Brown 2

tablespoons of crushed garlic and saute the seafood for a couple of

minutes. Drain off the oil and set the garlic seafood mixture aside.

Put another tablespoon of oil in the pan and increase the heat. Add 2

tablespoons of light soya sauce and the noodles and saute for 2-3

minutes. Tip the seafood back into the pan and add 3 tablespoons of

fish sauce. Stir well. Add the basil leaves and chillies and cook

for 1 minute more, stirring. Serve,

Makes 3 to 4 servings.

Posted by Stephen Ceideberg; November 17 1992.

Thai Salmon Parcels

2 4-5oz salmon fillets

4 sheets filo pastry

1 oz butter

1 teaspoon grated ginger

1 garlic clove; pressed

1 spring onion; finely chopped

1 tablespoon fresh coriander - (finely chopped)

1 lime; zest & juice

1 salt & pepper

Mix together lime zest and juice, garlic, spring onion, ginger and

coriander.

Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay

second sheet on top, brush with more butter. Lay a salmon fillet about

2-3 inches from short side of pastry, season to taste and put half of

lime mixture on top. Fold short end of pastry over salmon, then fold in

the 2 long sides. Fold the salmon over twice more, and cut off the

remaining pastry. Do the same with the other fillet.

Put the parcels on a well-greased baking sheet, and just before baking

brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until

brown and crispy.

The Perfect Tuna Casserole

1 can cream of mushroom soup

1/3 cup milk

6 1/2 oz tuna; drained and flaked *

2 each eggs; hard boiled, sliced

1 cup peas; cooked

1 cup potato chips; * *

* As this is an old recipe, it calls for tuna packed

in oil. ** Slightly crumble the potato chips.

++++++++++++++++++++++++++++++++++++++++++++++++++++

+++

++++++++++++++++++ Preheat oven to 350 degrees F.

Blend soup and milk in 1-quart casserole. Stir in

tuna, eggs, and peas. Bake 20 minutes. Top with

chips; bake 10 minutes longer.

Tomato-Fish Cossack Stew

2 each onions, chopped

2 each garlic cloves minced

1 tablespoon oil

36 each tomatoes peeled or

16 oz canned stewed tomatos

8 oz tomato sauce

1 potatoes

2 tablespoon dill freshly chopped

1 teaspoon thyme leaves

1 tablespoon lemon juice fresh

3 each bay leaves

1/4 teaspoon black pepper

1 tablespoon parsley chopped

2 lb fish boneless & cubed 1/2

Cook onion and garlic in oil till tender. Cut up tomatoes. Peel and

chop potato. Stir in undrained tomatoes, tomato sauce, potato,

dill,bay leaves, thyme, and pepper. Bring to boil, reduce heat,

cover, and simmer 30 minutes Stir in fish, lemon juice,& parsley.

Bring to boil, reduce heat, cover & simmer 3-5 minutes more. Origin:

Ludymila Rusteshenko, Odessa, Ukraine, circa 1995

Trout Appetit With Remoulade Sauce

1 1/2 lb smoked trout

----REMOULADE SAUCE----

4 tablespoon horseradish mustard

1/2 cup tarragon vinegar

2 tablespoon catsup

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 clove garlic

1 cup salad oil

1/2 cup shallots

1/2 cup chopped celery

Remove skin and bones from fish. Flake and place in cocktail glasses or

iced supreme bowls lined with lettuce.

Place all ingreds. for Remoulade Sauce in blender and blend thoroughly.

Chill well before serving.

Smoked trout may be purchased at kosher deli.

Trout With Cream And Honey Sauce (Irish)

250 gm trout

1 teaspoon honey

50 gm butter

50 gm whole almonds, skinned

4 tablespoon fresh heavy cream

1 tablespoon lemon juice

100 gm flour (seasoned to taste)

300 ml milk (to soak trout in)

Chop the almonds finely. Prepare the fish, wash and dry and then soak

in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in

the frying pan, and fry the fish for 5-7 minutes on each side. Make the

sauce by melting the rest of the butter, adding the chopped almonds.

Saute for a few minutes. Then add the honey and lemon juice; bring

carefully to simmering point, and add the cream last, making sure the

temperature is fairly low so it won't curdle. Pour over the fried fish,

and serve garnished with lemon.

Tuna Almondine

5 tablespoon butter or margarine

2 cup frozen hash browns

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup sliced almonds

2 tablespoon flour

1 cup milk

1/2 cup shredded cheddar cheese

2 teaspoon lemon juice

1/2 teaspoon season salt

4 drops hot sauce

6 1/2 oz light tuna, drained

1/2 teaspoon paprika

PREHEAT OVEN TO 3500F.

PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE DISH. HEAT IN PREHEATING

OVEN

TO MELT BUTTER. TILT AND TURN TO COAT SIDES AND BOTTOM.

STIR POTATOES INTO MELTED BUTTER. SPRINKLE WITH SALT AND PEPPER. BAKE

FOR 15 MINUTES.

WHILE POTATO IS BAKING, BROWN ALMONDS IN 1 TBSP BUTTER IN A SAUCEPAN.

REMOVE HALF THE ALMONDS. SET ASIDE. ADD REMAINING BUTTER TO SAUCEPAN.

OVER MEDIUM HEAT, MELT THE BUTTER; STIR IN FLOUR TO MAKE SMOOTH

MIXTURE.

ADD MILK; HEAT TO BOILING AND THICKENED, STIRRING FREQUENTLY.

ADD CHEESE, LEMON JUICE, SEASON SALT AND HOT SAUCE. STIR TO BLEND.

LAYER TUNA OVER POTATOES. TOP WITH SAUCE, SPRINKLE REMAINING ALMONDS

ON TOP.

Tuna Apple Salad

6 1/2 oz tuna

3 cup torn lettuce

1 each apple

1 each stalk celery, chopped

4 1/4 oz chopped olives (opt.)

1/4 cup cheese, grated (opt.)

1 each boiled egg, chopped (opt.)

3 tablespoon thousand island dressing

Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into

eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple

piece will still have peel on one edge. Red apples look especially nice.

Combine tuna, lettuce, apple and chopped celery. Add optional ingredients

as desired. Add Thousand Island dressing and toss until well blended.

Serve with crackers or specialty bread. Serves 3.

Tuna Croquettes With Dill Sauce

----DILL SAUCE----

1 cup sour cream

1 tablespoon sweet pickle relish

1/2 cup mayonnaise

2 teaspoon lemon juice

1 teaspoon dried dill weed

----TUNA CROQUETTES----

2 cans (12 oz) chunk tuna

1 drained and flaked

3 eggs, beaten

1/2 cup instant mashed potato flakes

1/2 small onion, finely chopped

2 tablespoon finely chopped parsley

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 cup plain bread crumbs

1 about 4 tablespoons butter

To prepare Diull Sauce: In a small bowl, stir together all ingredients

until well mixed; cover and refrigerate until ready to serve.

To prepare Tuna Croquettes: In a large bowl, combine tuna, eggs,

potato flakes, onion, parsley, pepper and salt; mix well. Shape into

12 round patties, each about 1/2 inch thick.

Place bread crumbs in a shallow dish. Completely coat each patty with

bread crumbs.

In a large skillet, melt 2 tablespoons of the butter over medium heat.

Cook patties in batches 4 to 5 minutes on each side, or until golden

brown, adding more butter to the skillet as needed. Serve immediately

with Dill Sauce.

Tuna In A Shell

6 oz tuna; drained

1/2 cup cheddar cheese, shredded

1/2 cup celery; finely chopped

1/4 cup onion; finely chopped

1/4 cup mayonnaise

2 tablespoon pimento; chopped

1 teaspoon chives; chopped

1 teaspoon lemon juice

1/2 teaspoon salt

1 dash pepper

2 tablespoon dry bread crumbs

2 tablespoon butter

4 baking shells; (1/2-cup size

Recipe by: Janet Morrissey Mix first 10

ingredients together well. Divide into shells (or small casseroles).

Sprinkle with bread crumbs and dot with butter.

Bake at 350F for 15 minutes minutes or until top is lightly browned.

Vegetable Fish Filets

1 lb sole or cod filets

1 tablespoon oil

1 cup sliced onion

3 cup sliced zucchini

1 cup green pepper slices

3/4 cup chopped tomatoes

3 tablespoon dry sherry (optional)

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon pepper

2 drops hot pepper sauce

1/4 cup parmesian cheese

Place filets in a layer in oiled 9-inch square baking

pan, saute onion, zuchini and green pepper in oil

until crisp-tender; spoon over filets. Top with

tomatoes. Combine sherry, lemon juice, salt, basil,

pepper and pepper sauce; pour over filets. Bake

uncovered at 350F for 25-30 minutes. Remove fish and

vegetables to heated platter; sprinkle with parmesian

cheese. if desired, serve pan juices over bulgar or

rice.

Whitefish Baked W/ Fiddlehead Ferns

1/2 cup white wine

2 tablespoon dijon mustard

4 (7-oz) whitefish fillets

1 salt and white pepper to taste

1/2 teaspoon thyme

3/4 lb fiddlehead ferns =or=- asparagus

1 medium onion; finely diced

2 tablespoon unsalted butter

PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking

dishjust large enough to hold the whitefish fillets in 1 layer. Place the

whitefish in the wine and sprinkle with salt, pepper and thyme. Place

the onions and fiddleheads on top, cover the dish and place in the oven

for 20 minutes. Remove baking dish from the oven. Arrange a bed of onions

and fiddleheads on a platter and place the fish on top. Swirl butter

into the cooking liquid and pour over the fish. Serve immediately.

Zuppa Di Vongole (Clam Soup)

48 each clams

3/4 each bottle white wine (1 liter)

1 leek

1 small onion

1 clove garlic

1 quart fish stock

1 peeled, chopped tomato

1 small bunch marjoram

1 leaf of celery

4 crusts of bread (croutons)

Into a saucepan put 4 dozen *vongole* or small clams

(cockles or mussels can be used as well). Pour over them

three-quarters of a bottle of white wine and let them cook

until they have opened. Drain them, setting aside the liquid

in which they have cooked, and remove the empty

half-shells. -- Chop the white part of a leek with a

small onion, add a clove of garlic, and saute this

mixture in a saucepan with good oil, add the liquid

from the clams, and a quart of fish stock; add a

peeled and chopped tomato, a bouquet of marjoram, and

a few green leaves of celery. Let this bubble fast

for ten minutes, remove the bouquet and the garlic,

stir the clams into the soup, and pour it into the

tureen. Serve separately small croutons of bread

fried in oil."

30-Min: Tuna Burgers

2 eggs

1/3 cup dry bread crumbs

1 tablespoon fresh dill, chopped, or 1 ts dried; dillweed

1 tablespoon horseradish

2 teaspoon dijon mustard

1/4 teaspoon pepper

1 pinch salt

13 oz canned water-packed tuna

2 green onions, minced

1 celery stalk, chopped

1 tablespoon vegetable oil

4 whole-wheat hamburger buns

1 alfalfa sprouts

In bowl, lightly beat eggs; mix in bread crumbs, dill, horseradish,

mustard, pepper and salt.

Drain tuna; mix into bowl along with onions and celery. Shape into

four 1/2-inch thick patties.

In nonstick skillet, heat oil over medium heat; cook patties, turning

once, for 10 minutes or until golden brown and set.

Sandwich in buns. Garnish with sprouts.

4 servings for $6.08CDN [Aug 95]

Per Serving: about 360 calories, 32 g protein, 9 g fat, 40 g

carbohydrate, high source fibre, good source iron

7 Minute Boiled Crawfish

50 lb crawfish, live

2 each ice cream salt, boxes

4 oz liquid crab boil

3 each cayenne, lge stirring spoons

6 each bay leaves, whole

6 each celery, ribs

4 each onions, medium

3 each lemons or 1 tsp lemon oil

8 oz honey

3 each oranges, halved

Fill a 60 qt pot 1/2 full. Add all ingredients except crawfish and

bring to a boil. Add crawfish. When it boils agains, time for 7

minutes. Remove from fire, add one bucket cold water. Let it soak for

one hour.

Abalone Stuffed With Crabmeat

----WHITE SAUCE----

2 tablespoon butter or margarine

2 tablespoon flour

1 salt, pepper

1 cup warm milk

----ABALONE----

1 butter or margarine

2 shallots; minced

1 cup cooked crabmeat

1 salt, white pepper

1 dash red pepper

1/2 teaspoon dry mustard

1/2 teaspoon worcestershire sauce

1/2 lemon (juice only)

4 large abalone steaks

2 eggs; beaten

1 flour

Melt 2 tablespoons butter in skillet and stir in flour. Season to

taste with salt and pepper. Cook, stirring, over medium heat about 1

minute but do not allow flour to brown. Add milk and cook and stir 1

or 2 minutes until mixture comes to boil and thickens. Set aside. For

abalone, melt 1 tablespoon butter in small saucepan, add shallots and

cook until tender but not browned. Add crabmeat and heat thoroughly.

Add enough white sauce to bind, about 1/2 cup. Season to taste with

salt and white pepper and add red pepper, mustard, Worcestershire and

lemon juice. Carefully pound abalone steaks between 2 sheets of waxed

paper until very thin (unless purchased already pounded). Dip abalone

in eggs seasoned to taste with salt and white pepper. Coat with flour

and set aside. Melt 2 tablespoons butter in heavy skillet. Add

abalone and brown quickly on one side. Turn and brown other side. Do

not overcook as abalone will toughen. Place abalone steaks on platter

and spoon crabmeat stuffing on each. Roll and arrange on serving

platter, seam down. If desired, serve with any remaining sauce.

Accra (Saltfish Cakes)

2 teaspoon active dry yeast

1/2 cup water; warm

1/2 lb codfish, salt, boneless

1 cup flour, all-purpose

1 teaspoon sugar, granulated

1/4 cup onions; finely chopped

1 garlic cloves; chopped fine

1 tablespoon pepper, hot; seeded, chopped fine

1 tablespoon chives; chopped fine

1 salt; to taste

1 pepper, black; to taste

1 oil, vegetable

Sprinkle the yeast on warm water and stand for 10 minutes. Pour

boiling water over codfish, allow to cool. Rinse in cold water,

remove skin and bones, and shred fish very fine. Mix fish with flour,

sugar, onions, garlic, peppers, chives, salt and generous amount of

pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2

hours in warm, draft-free place.

Drop by tablespoon into hot oil (370F) and fry until golden brown.

Drain on paper towels and serve hot.

Aceitunas Alinadas (Olives In Oil)

1 1/2 cup unpitted green spanish olives in br; ine, drained

1/2 cup oil, olive; spanish

2 tablespoon vinegar, wine, red

1 each bay leaf, broken into pieces

1 each clove garlic, unpeeled and crushed

1 pepper, black; to taste

Peel of 1 lemon, without the white pith, whole or in large pieces 1/2

teaspoon cumin seed, optional Mix all the ingredients together in a

nonreactive bowl, cover, and refrigerate at least 2 days. Bring to

room temperature before serving. The olives will keep, refrigerated,

for several weeks. Makes 1 1/2 cups Mary Urrutia Randelman "Memories

of a Cuban Kitchen" (Macmillan, 1992) ACEITUNAS ALINADAS Olives In Oil

Aceitunas Rellenas - Stuffed Olives

7 1/2 oz can pitted olives

3/4 oz can anchovy fillets, cut in small; pieces

1 can chopped pimentos

1 clove garlic, mashed or pressed

1/3 cup wine vinegar

1 tablespoon olive oil

1 oil from anchovies

1/4 cup minced parsley

Drain olives and stuff with the anchovy fillets. Combine the other

ingredients, except parsley; pour over the olives and marinate over-night.

Mix in parsley half an hour before serving. If the idea of stuffing the

olives throws you, don't do it. Simply add the anchovies to the marinade

and pour over the olives. These will keep for a week or more if parsley

isadded just before serving.

Ackee - Codfish

1 tin

1/2 lb salted cod fish

1 onion -- chopped

1 black pepper to taste

1 ackee

Bring fish to boil to remove some of the salt. Test for saltiness.

Cook fish with ackee and black pepper.

Recipe By :

Acrats De Morue (Catfish Fritters)

1 1/2 cup flour, all-purpose

1/2 teaspoon salt

2 medium eggs

3 tablespoon butter, unsalted; melted, cooled

1 cup milk, whole

1/2 lb salt codfish

1 each pepper, hot; seeded

2 each scallions; chopped fine

1 each garlic cloves; crushed

1 tablespoon parsley; chopped

1/2 teaspoon thyme

1 each allspice berry; ground

1 pepper, black; to taste

1 oil, vegetable

Sift flour and salt into bowl. Beat eggs with butter and add to

flour mixture. Add milk gradually, stirring only to mix. Add more

milk if batter is too stiff. Cover, allow to stand 3 hours.

Meanwhile, soak fish in cold water. Drain, remove bones and skin.

Pound fish in mortar with hot pepper. Add scallions, garlic, parsley,

thyme, allspice, and black pepper to taste. Stir into batter and

stand 30 minutes.

Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons

until golden brown. Drain on paper towels and keep warm.

Adobong Isda (Fish In Tangy Sauce)

2 lb hito (catfish) dressed (or pickerel; or trout)

4 cloves garlic, crushed

1/3 cup vinegar

1/4 cup water

1 tablespoon salt

1/4 teaspoon pepper

1 small bay leaf

3 tablespoon cooking oil

1. Put fish in porcelain or teflon skillet. Combine the rest of

ingredients except cooking oil, and pour over the fish.

2. Over medium heat, bring to a boil. Cover, lower heat and simmer f

about 10 minutes turning fish once.

3. Transfer fish to a dish. Let sauce in skillet simmer until reduce

Transfer to a small bowl and set aside.

4. Heat oil in skillet. Fry fish until brown on all sides. Place on

serving dish. Pour sauce over it.

Preparation and cooking time: 30 minutes Serves 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man

Rothstein (1/24/94)

African Fish Curry Powder

1/2 lb dry red chiles

1/2 lb coriander seeds

2 oz cumin

1 oz turmeric

1 oz mustard seeds

Curry powders are an important part of African cooking due to the

heavy influence of Arabic and Indian cuisine in Africa. Curry powders

are made from different proportions of spices, dried and ground.

Spices can be dried in the sun for two to three days, in a low

temperature oven, or on top of the stove in a dry skillet. If using a

skillet be sure to shake the spices constantly so they don't burn.

Grinding is usually done with a mortar and pestle. Curry powders are

not necessarily hot, they are made that way by the addition of chili

peppers.

Dry spices, grind to a powder and seal in an airtight container. Use 2

teaspoons of curry powder to every

400 g or 1 lb of fish.

African Malayan Curry Powder (For Meat & Fish

3/4 lb cumin

1/2 lb fennel

1/4 lb dry red chiles

1 small piece cinnamon

8 cloves

1 tablespoon peppercorns