seafood recipes 8
Hot Clam Tarts
1 pastry for 2-crust pie
2 tablespoon butter
2 tablespoon flour
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon tabasco sacue
2 teaspoon dry sherry
1/4 cup parmesan cheese; grated
1 can (6.5 oz) minced clams
Preheat oven to 425 F.
Roll out pastry, then cut into 2 1/2-inch squares. Line small, 1
1/2-inch muffin pans with pastry squares; prick with fork and bake
for 10 minutes or until crisp and golden brown. Remove shells from
pans and set aside. Reduce oven heat to 350 F.
Melt butter in small saucepan. Blend in flour, then stir in cream,
salt, Tabasco, sherry, and 3 tbsp Parmesan cheese. Cook over medium
heat, stirring constantly, until sauce thickens. Add drained clams
and simmer until heated thoroughly.
Spoon clam mixture into tart shells; sprinkle mixture into tart
shells; sprinkle with remaining Parmesan cheese. Bake for 5 minutes,
or until well-heated. Remove from oven; serve immediately.
Hot Crab & Shrimp Casserole
1 small can mushrooms, with juice
1 cup cream mushroom soup
1/2 cup butter, melted
1 medium green pepper
1 onion finely chopped
1 cup shrimp, sm. drained
1 cup crab meat, drained, rinsed
1/2 cup slivered almonds
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
2 cup wild rice cooked
1 cup white rice cooked
Directions:
Combine all ingredients in large baking dish. Bake at 350 F. for 50
minutes. Remove from oven, top with Toasted buttered bread crumbs and
1/4 cup slivered almonds return to oven for 10 minutes.
Hot Crab Bake
6 tablespoon butter or margarine
1/4 cup all-purpose flour
2 cup milk
1 can crab meat (7 1/2 oz.), drained, fla; ked & cartila
2 each hard cooked eggs, chopped
1/2 cup chopped pimiento
1/2 cup fine dry break crumbs
1/4 cup slivered almonds
In skillet, melt 4 tbs. butter; blend in flour. Add milk all at once;
cook and stir until thickened and bubbly. Stir in crab meat, chopped
eggs, pimiento. 1 tsp. salt, and 1/8 tsp. pepper. Spoon mixture into
6 individual casserole dishes or baking shells. Melt remaining 2 tbs.
butter, toss with bread crumbs to combine. Sprinkle crumbs atop crab
mixture. Top with slivered almonds. Bake uncovered, at 350, for 20 to
25 minutes.
Hot Crab Dip #1
1 lb crabmeat
8 oz cream cheese, softened
1 medium onion, finely diced
2 teaspoon horseradish
1 tablespoon milk
2 tablespoon worcestershire sauce (opt.)
1 salt and pepper
1 almonds, sliced
Mix all ingredients except Almonds with fork. Place in uncovered casserole
dish and bake at 350øF until bubbly, 20 to 30 minutes. Sliced Almonds may
be sprinkled on top before baking. Serve with crackers.
Hot Crab Dip #2
3 oz cream cheese
1/2 cup miracle whip
6 oz drained crabmeat
1/4 cup minced onion
1 tablespoon lemon juice
1/8 teaspoon tabasco sauce
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon
intoa small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly.
Makes 1 cup. From: Los Angeles Times.
Hot Crab Dip #3
8 oz cream cheese
1 tablespoon milk
1/2 teaspoon horseradish
1 pepper
1 pkg crabmeat
2 tablespoon onions chopped
1/4 teaspoon salt
Mix all of the ingredients (not in a blender or food processor). Put in a
baking dish and top with either sliced almonds or paprika. Bake in a 375F
oven for 15 minutes. Serve with chips.
Hot Crab Fondue
1 jar sharp cheese (5 oz.)
1 cream cheese (8 oz. package)
1/4 cup white dry wine
1 can crab, drained and flaked
1 8 1/2 oz. size
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1 french bread, cut in cubes
In top of double boiler, combine cheese until melted and smooth. Add
remaining ingredients. Stir well. If thickens, add more wine. Should
makeabout 2 1/2 cups.
Hot Crab Meat Canapes
6 1/2 oz can crab meat
1/2 cup mayonnaise
1 teaspoon lemon juice
1 few grains cayenne pepper
1 crackers or melba toast
1 paprika
1. Rinse and drain crab meat and remove any ligament, cartilage or
shell. Shred crab meat with a fork. 2. Combine crab meat, mayonnaise,
lemon juice and cayenne pepper, to taste, in a bowl. Stir to blend.
3. Spread about 1 teaspoon of crab mixture on each cracker and
sprinkle with paprika. 4. Arrange 24 canapes on a large,
heat-resistant, non-metallic, serving platter. 5. Heat, uncovered, in
Microwave Oven 3 to 3 1/2 minutes or until heated through. 6. Serve
hot. Tip: If desired, 12 canapes may be heated at a time for 1 1/2 to
2 minutes.
Hot Crabmeat Appetizer
1 gary weyback dnn79c
8 oz cream cheese
7 1/2 oz crabmeat, rinsed, drained
2 tablespoon onion, finely chopped
2 tablespoon cream
1/2 teaspoon horseradish, creamstyle
1/4 teaspoon salt
1 dash pepper
1/3 cup almonds, toasted, sliced
Combine all ingredients except nuts, mixing well until blended. Smooth
mixture into 9-inch tart or quiche dish, sprinkle with nuts. Bake at
375 degrees for 15 minutes. Serve with crackers or crudites. Posted
by Gary Weyback 12/92. Formated by Theresa V. Grant
Hot Crabmeat Spread
8 oz cream cheese
1 can crabmeat
1 dash worcestershire sauce
1 dash lemon juice
Soften cream cheese. Drain crabmeat and break into small pieces. Mix all
ingredients together. Bake at 350 degrees (F) until cream cheese is
"goey", about 20 to 25 minutes. Serve hot with crackers.
Hot Spiced Crab Soup
1/8 lb butter
1 large onion, chopped
2 centiliter garlic, crushed
1/2 teaspoon tobasco or other pep sauce
1/8 teaspoon cayenne pepper
1/4 cup chopped parsley
1 bay leaf
1 bottle of *dry* white
1 drinking wine (26.5 oz.
1 bottle)
1 can (14 oz) chicken broth
2 large cooked dungeness crabs
1 (about 2 lbs. each),
1 cleaned and cracked
1 lemon wedges
In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion
and garlic and cook over medium heat until onion is soft. Stir in hot
pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to
simmering. Add crab, cover, and simmer about 10 minutes or until crab is
heated through.
Eating this soup is a wonderful and messy affair. Serve with hot Parmesan
garlic bread, a salad and another bottle of the wine used.
Hot Tuna Pasta Salad
1/2 cup reduced calorie mayonnaise
1/3 cup realemon lemon juice
1 tablespoon dijon style mustard
1 tablespoon sugar
1/2 teaspoon basil leaves
1/2 teaspoon salt
1/2 lb medium pasta shells cooked and drai; ned
2 can tuna,chunk,light, 6 1/2 oz. ea, dra; ined and flaked
2 cup broccoli, flowerets, cooked and dra; ined
2 cup carrots, sliced, cooked & drained
In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil
and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate
leftovers.
Hurry Tuna, Please
----INGREDIENTS----
1 large 12-1/2-ounce can white
1 or light meat tuna, drained
2 tablespoon vegetable oil
1 apple; cored and chopped
1 small onion; chopped
1/2 teaspoon curry
3 tablespoon flour
1 cup chicken bouillon; (that's one cube of bouil
1 (8-ounce) package egg
1 noodles; cooked & drained
1 or
1 cup cooked rice
THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE
Fry the apple and onion in a little oil until lightly cooked. Add
flour and slowly stir in milk and bouillon. That will make a lumpy white
sauce. (The lumps are from the apple and onions and are not your fault.)
Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve
over hot noodles which take nine minutes to cook and should have been
started back while the apples and onions were cooking. If time is not a
problem, serve this over rice. (Now that should have been started BEFORE
the apples and onions.)
Deidre Anne Penrod, Prodigy Food & Wine Board
Italian Fish Soup
1/2 cup olive oil
3 leeks, cleaned and sliced, white pa; rt only
2 cloves of garlic diced fine
1 yellow onion, peeled and chopped
1 cup chopped celery
1 cup fresh mushrooms, sliced
6 cup fish stock, clam nectar or water
1 cup italian tomato sauce
1 cup dry white wine (maybe soave)
1 cayenne pepper to taste
1 lb white fish boneless fillet, cut int; o small pieces
1 (cod, seabass, monkfish)
2 lb combined, of any or all of {the fol; lowing:
1 clams, soaked in fresh water 1 hou; r, then drained
1 crab,
1 shrimp,
1 mussels, scrubbed with the beards r; emoved
Serves 8
(don't leave these out they are cheap, tasty and attractive) You can buy a
1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is
affordable and will add flavor and variety.
Chopped parsley for garnish
Saute the leeks, onions, celery, garlic and mushrooms until the onions are
clear. Add the stock, nectar or water, tomato sauce and white wine. Bring
to a heavy simmer and taste. Add the cayenne pepper and salt to taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.
Italian Oyster Corn Chowder
1 cup orzo pasta
3 cup clear chicken broth
1/4 cup minced fresh parsley
1/2 cup chopped leeks
1/4 cup minced prosciutto
1 salt and white pepper, to taste
1 1/2 cup fresh or frozen corn
2 tablespoon unsalted butter
2 1/2 cup light cream (optional)
1 pint maryland oysters with their liquor
Cook the orzo according to the directions on the package and set
aside.
Place the chicken broth, parsley, leeks, prosciutto, salt and pepper
in a large sauce pan. Simmer until the leeks are tender, or about 2
minutes. Add the corn, butter, cream and oysters with their liquor.
Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and
serve immediately.
Makes 4 servings.
Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates 12 gm
fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
This recipe is from Jack Azud of Easton, MD, who finished first in the
Soups and Stews category of this fall's National Oyster Cook-Off in
Leonardtown, MD. For a copy of the "National Oyster Cook-Off Award-
Winning Recipes" booklet that contains this recipe and other
champions, send $3 to National Oyster Cookoff, P.O. Box 653,
Leonardtown, MD 20650.
[The Washington Post; Nov 24, 1991]
Posted by Fred Peters.
Italian Style Fish & Vegetables
2 tablespoon olive oil
1 medium sliced onion
2 1/2 oz jar sliced mushrooms, drain
1/2 teaspoon basil
1/2 teaspoon fennel
2 cup frozen mixed vegetables
2 lb fresh or frozen sole (thaw)
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, sliced
1/3 cup grated parmesan cheese
In a large skillet over medium heat, heat the oil. Add the onion. Add
mushrooms, basil and fennel. Saute for 4 minutes or until onion is
tender. Stir in frozen vegetables. Place fish fillets over
vegetables, sprinkle with salt and pepper. Arrange tomato slices over
fish. Reduce heat to low, cover and cook 12-16 minutes or until fish
flakes with a fork. Remove from heat, sprinkle with parmesan cheese,
cover and let stand until cheese melts (about 3 min).
Italian Style Fish And Vegetables
2 tablespoon olive oil
1 medium sliced onion
2 1/2 oz jar sliced mushrooms, drain
1/2 teaspoon basil
1/2 teaspoon fennel
2 cup frozen mixed vegetables
2 lb fresh or frozen sole (thaw)
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, sliced
1/3 cup grated parmesan cheese
In a large skillet over medium heat, heat the oil. Add the onion. Add
mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender.
Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle
with salt and pepper. Arrange tomato slices over fish. Reduce heat to low,
cover and cook 12-16 minutes or until fish flakes with a fork. Remove from
heat, sprinkle with parmesan cheese, cover and let stand until cheese
melts(about 3 min).
Italian Tuna Salad With Olives & Sun-Dried
1/4 cup green beans; cut into 1/2-inch pieces
6 1/2 oz can tuna in olive oil
1 tablespoon capers; rinsed and drained
1 tablespoon sun-dried tomatoes in olive
1 oil; minced
1 tablespoon black or green olives; minced
1 scallion; use equal amounts of whit
1 tomato; peeled, seeded and diced
1 tablespoon parsley or basil; chopped
2 tablespoon extra-virgin olive oil
2 tablespoon lemon juice; freshly squeezed
1 freshly ground black pepper
1 ; salt, to taste (optional)
Prepare an ice bath. Bring 2 cups water to a boil. Add a pinch of
salt. Blanch the green beans for 1 minute. Drain and plunge into the
ice bath. Drain and pat dry. Reserve.
Drain the tuna of its oil. Place it in a bowl and flake it with a
fork. Add the green beans and all the other ingredients and toss
well. Season to taste with salt and pepper. Chill before serving.
Judi's Notes: Serve as a salad or eat as a sandwich.
As suggested by the author, I made a couple of open faced sandwiches
with crusty french bread using this mixture. It was delicious. I
mixed a little olive oil, lemon juice, and a clove of minced garlic
together and spread it on the bread, then placed the tuna mixture on
top. It serves 2 people but found the amount not to be enough. Double
ingredients if you are hungry! Adapted recipe from: Salads by Leonard
Schwartz.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Italian: Risotto With Crabmeat & Basil
3 tablespoon butter
1 small onion, minced
1 1/2 cup arborio rice* or medium-
1 grain
5 cup chicken stock or canned
1 broth
1/2 cup whipping cream
3 1/2 oz fresh goat cheese (such as
1 montrachet)
8 oz crabmeat
1/3 cup chopped fresh basil or 1
1 teaspoon dried, crumbled
Melt butter in heavy large saucepan over medium heat. Add minced
onion and saute' until translucent, about 3 minutes. Add rice and
saute' 1 minute. Add 1 cup chicken stock to rice, reduce heat and
simmer until liquid is absorbed, stirring frequently. Continue
adding enough of remaining chicken stock 1 cup at a time until rice
is just tender but still firm to bite, stirring frequently and
allowing each addition to be absorbed before adding next, about 20
minutes. Add whipping cream and simmer 2 minutes. Mix in goat
cheese, then crabmeat and chopped basil. Season risotto to taste with
salt and pepper.
* Arborio, an Italian short-grain rice, is available at Italian
markets and some specialty food stores.
Jackfish Lodge: Crispy-Fried Pickerel
1/4 cup all-purpose flour
1/4 cup milk
1 egg
2 cup saltine cracker crumbs
2 lb pickerel fillets, skinned
1 vegetable oil to deep-fry
1 salt
Pickerel: a sweet and firm freshwater fish.
Place flour in shallow bowl; in separate shallow bowl, whisk
together milk and egg. In another shallow bowl, place cracker crumbs.
Using sharp knife, cut fillets diagonally into 2-inch wide pieces. In
deep fryer, heat oil to 375F 190C. Meanwhile, dip fish, 1 slice at a
time, into flour, shaking off excess, then into milk mixture, then
into cracker crumbs, pressing on both sides to coat thoroughly. Fry a
few pieces of fish at a time for 3-4 minutes or until golden and fish
rises to top of fryer. Transfer to paper towel-lined platter;
sprinkle with salt to taste.
Jackfish Lodge: Saskatoon Turnover Pie
4 cup saskatoon berries
1 teaspoon lemon rind, grated
2 tablespoon lemon juice
3/4 cup granulated sugar
1/4 cup cornstarch
1 pastry for 9-inch double crust pie
1 egg yolk
Blueberries may be substituted for Saskatoons.
In saucepan, combine saskatoon berries, lemon rind and juice, sugar,
cornstarch and 1/4 cup water. Bring to boil, stirring; reduce heat and
simmer, stirring for 3-5 minutes or until liquid is thickened. Remove
from heat; let cool.
Divide pastry in half; roll out 1 half on lightly floured surface into
14x10-inch rectangle. Transfer to parchment paper lined 15x10-inch
baking sheet. Mix together egg yolk and 1 ts water; brush over
1/2-inch border at edges of pastry. Spoon half of saskatoon mixture
over 1 long half of rectangle; fold pastry over, pressing edges
together firmly with fork. Brush top with egg mixture; cut steam
vents in top. Repeat with remaining pastry and saskatoon mixture.
Bake in 425F 220C oven for 15 minutes. Reduce heat to 350F 180C; bake
for 15-20 minutes or until golden brown.
Saskatchewan, Canada
[-=PAM=-] PA_Meadows@msn.com
Jackfish Lodge: Three Sister Soup
2 cup corn kernels
2 cup green beans, chopped
2 cup butternut squash
1 1/2 cup potatoes, diced
2 tablespoon all-purpose flour
2 tablespoon butter, softened
3/4 teaspoon salt
1/2 teaspoon pepper
In large pot, combine corn, green beans, squash, potatoes and 5 cups
water; bring to boil.
Reduce heat; simmer, covered, for about 10 minutes or until
vegetables are almost tender. Blend together flour and butter; stir
into soup. Increase heat to medium; cook for 5 minutes, stirring
occasionally. Stir in salt and pepper.
Serves 4-6
Jade Scallops
1 lb scallops,soaked in water & cut in 1; /2(if large), dri
1 egg white
1 salt & pepper to taste
1 teaspoon cornstarch
3 cup plus
1 to 2 ts oil
1/2 to 1 c canned baby corn
1/2 cup stringed snow peas
1/2 cup sliced water chestnuts
1 cup chunked bok choy
1 carrot,very thinly sliced optional
2 cloves garlic,chopped
1 slice ginger,chopped
1 cup chicken broth
1 tablespoon dry sherry
2 teaspoon cornstarch dissolved in
1 tablespoon water
marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch &
1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's
just beginning to smoke, add scallops,stirring so they separate.
After 1-2 min., drain them through colander, reserving 2-3 tbs. oil.
Re- turn reserved oil to wok, add all vegetables, stir-frying or
flipping the wok 2-3 min. Drain again, reserving 1 tbs. oil. Again,
return reserved oil to wok. Stir-fry garlic & ginger several seconds
& add chicken broth,dry sherry, salt,pepper & cornstarch mixture.
When it thickens, return scallops & vegetables to wok & allow them to
become hot. Serve. Note: Make sure all sand is removed from scallops
so they are not gritty. Make certain cooking oil is fresh so scallops
remain white.
James Barber's Pan Roasted Salmon W/Sweet Pep
2 salmon steaks
1 tablespoon olive oil
2 medium red or yellow sweet peppers (or com; bination), coarsel
3 clove garlic, thinly sliced
1 tablespoon wine vinegar
1/3 cup dry white wine
1/2 teaspoon dried thyme
1 pinch cayenne pepper
1 salt
1 pepper
1 fresh parsley, chopped
A colourful vegetable mixture accompanies succulent salmon steaks for
a quick and easy dish. Great with steamed rice.
Heat the oil in a large frypan and saute the peppers and garlic over
high heat for 1 minute, stirring constantly. Add the vinegar, cook 1
minute more, still stirring. Push the peppers to the side of the pan,
lay in the salmon, cook 30 seconds then turn over. Add wine. Sprinkle
with thyme, cayenne, salt and pepper, and spoon peppers over salmon.
Put the lid on the frypan and cook over medium heat for 6 minutes or
until salmon flakes when fork-tested. Sprinkle with parsley and
serve.
J'ande's Salmon En Papillote
2 medium zucchini squash
2 medium yellow hook sauash
1 medium onion
1/4 cup butter, unsalted
4 tablespoon fresh lemmon juice
4 tablespoon glen-ellen merlot wine
2 tablespoon grand marnierl liqueur
1 cracked pepper
1 garlic powder
1 dill weed
1 thyme
1 rosemary
1 salt (optional)
Preheat oven to 500 degrees. (That's right, 500 degrees.)
Melt butter and stir in the lemmon juice. Adjust amount of lemmon
juice to taste.
Cut 2 10" to 11" circles from parchment paper.
Slice zucchini and hook squash into 4 lateral slices each. Cut onion
into 1/8 " slices. Season all with salt, if desired. Heat a large
cast iron skillet over medium high heat, then coat with non-stick
cooking spray and sear both sides of vegetables, but do not saute
them.
On 1/2 of each parchment circle, layer onion and zuchinni slices.
Generously season salmon fillets with the garlic powder, dill, thyme,
rosemary and salt (if desired). Layer the hooked squash and the green
pepper on top.
Fold each parchment circle over and tightly seal by folding edges,
leaving enough of an opening to spoon in the following; 4 tbs of
melted lemmon butter, 2 tbs wine, 2 tbsp Grand Marnier. Compleatly
seal the parchment envelope.
Place in the 500 degree F oven and bake for 7 minutes. Serve
immediately. Created by Jim Anderson (AFC EC J'ande)
Jar Yue Har Guen (Deep-Fried Fish & Prawn R
12 raw prawns
500 gm (1 lb) fish fillets (see note)
1 egg, beaten with 1 tb. water
1/4 teaspoon finely grated fresh ginger
1/2 teaspoon salt
1 plain flour
1 dry breadcrumbs
1 oil for frying
Shell and de-vein prawns. Using a sharp knife, skin the fish fillets.
Depending on the size of the fillets, they may be cut into two, three
or four strips. Wrap each strip around a prawn and fasten with a
wooden toothpick. Mix egg with ginger and salt. Dip fish rolls into
plain flour, then into beaten egg and finally into breadcrumbs.
Heat about half cup oil in wok. When it starts to form a haze add
fish rolls, about 6 at a time. Fry until golden brown all over,
approximately 3 minutes. Drain on absorbent paper. Fry remaining
rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose
flat fillets of firm white fish. They should be thin, for they have
to be rolled around the prawns.
Jumbo Lump Crab Salad With Citrus~ Ginger And
: vinaigrette:
2 TB chopped shallots
2 TB chopped ginger
6 oz rice wine vinegar
2 oz soy sauce
1 oz sesame oil
8 oz extra virgin olive oil
2 oranges, -- juiced
2 limes, -- juiced
: Salad:
1/2 c Wakame Seaweed
1 cucumber,thinly sliced
1 pk alfalfa sprouts
1 1/2 TB julienned
2 cooked Dungeness Crabs,
: -cleaned
3 scallions
VINAIGRETTE: In jar combine all ingredients. Cover tightly and shake
vigorously. Set aside until ready for use.
SALAD: In a bowl filled with warm water soak seaweed until soft. Dice
after softening. In a large bowl combine cucumbers, seaweed, sprouts,
ginger, crab and vinaigrette, being careful not to break up the
crabmeat. Place salad in mounds on a plate and garnish with scallion
Recipe By :CHEF DU JOUR SHOW #DJ9118
Date: 09/26/96
Jumbo Lump Crabcakes~ Cucumber Carrot Salad A
1 make the base:
1 cup soy oil
1/2 cup chopped onion, small dice
3/4 cup chopped peppers (red, green and yel; low), s
3 egg yolks
1/4 cup fresh lime juice
1/4 cup dijon mustard
1/2 tablespoon tabasco
1 tablespoon vietnamese fish sauce
1 lb jumbo lump crabmeat, uncleaned
1 1/2 tablespoon each of fresh dill, chives and pars; ley, cleaned,
1 stems
1 1/2 cup fresh bread crumbs (crusts removed)
1 cup japanese bread crumbs, (panko)
1 tablespoon freshly ground white pepper
2 eggs
1 vegetable oil for sauting
Method: Pre-heat the oven to 350 degrees. In a sauce pan over medium
heat, place the oil, onions and peppers, and simmer until the
vegetables are tender, about 7 minutes. Combine the 3 egg yolks, lime
juice, mustard, Tabasco, fish sauce in a large bowl. Remove the oil
and vegetables from the heat. Slowly pour into the yolk mixture,
whisking constantly. Begin by pouring with small splashes,
incorporating the oil completely before adding more. The heat of the
oil will cook the yolks as you go, and you should end up with a
hollandaise-like sauce when all the oil has been blended. Return the
saucepan to the heat for 30 seconds, whisking constantly to insure
that sauce is fully incorporated. Set the saucepan down over a bowl
of ice and whisk to cook quickly. Refrigerate the sauce covered,
until it is well-chilled. Make the Chipotle Sauce: 2 chipotle peppers
in 1 tablespoon. adobo sauce 1 tablespoon chopped garlic 1 tablespoon
chopped shallots 1/2 cup of cilantro, washed and roughly chopped 1/2
cup seasoned rice vinegar 1 lemon, juiced 2 cups soy oil Process all
the ingredients, except for the soy oil. With the machine running,
add the oil in a slow stream until the sauce is emulsified. Taste.
Add more oil if necessary. Reserve. Make the crab cakes: Pick over
crab meat to remove any shell pieces. Add the herbs and gently toss,
taking care not to break up the crab. Add two or three heaping
tablespoons of the chilled sauce base to the crab and gently combine.
Add enough of the bread crumbs to bind the crab mixture. Check to see
that the mixture is moist (the bread crumbs will absorb moisture as
the crab mix sits) and add more sauce or bread crumbs as needed. Add
the white pepper and taste for seasoning. Form the crab into little
cakes, about 2 inches in diameter. In a separate bowl, beat the eggs.
One at a time, coat each crab cake with egg. Then coat with Japanese
bread crumbs. Heat 1/4 of vegetable oil in a large saute pan over
medium heat. SautJing in batches, brown the crab cakes on both sides
and reserve on a platter. Place in a pre-heated 350 degree oven for
2-3 minutes to heat through, and serve. Make the Nuoc Cham Sauce 2
small cloves garlic, peeled and chopped 1 Serrano chiles, seeded and
chopped 2 tablespoons sugar 1/4 cup rice vinegar 1 tablespoon lemon
juice 1 tablespoon lime juice 1/4 cup Vietnamese fish sauce 1/2 cup
soy oil 1/2 small red onion, peeled and thinly sliced 2 whole medium
carrots, peeled 1 large turnip, peeled and sliced into matchsticks
using a mandolin 1 gourmet cucumber, scored and split 3 tablespoons
fresh mint, chiffonade Cut the vegetables and make the salad . Blend
salad ingredients and toss in 1/2 cup of Nuoc Cham Sauce. To Serve:
Artfully arrange the salad at one end and two crabcakes at the other.
Drizzle the Chipotle sauce in between the two in a zig zag pattern.
Wine Suggestion: Sauvignon Blanc. Yield: 12 crabcakes, or 6 first
course servings. Posted to MC-Recipe Digest V1 #1
Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9321
From: "Ed Bauman"
Date: Thu, 5 Dec 96 19:56:53 UT
Jungle Curry With Catfish - Gaeng Paa Pla Doo
----CURRY PASTE----
2 tablespoon chopped lemon grass
8 shallots
6 cloves garlic
1/4 cup chopped lesser ginger
8 dried jalapeno peppers
1 teaspoon canned peppercorns
1 teaspoon shrimp paste
1/2 teaspoon salt
----PREPARATION----
2 tablespoon oil
1 1/2 lb catfish, cut into 1 slices
1/4 cup fish sauce (nam pla)
3 cup water
1/2 cup thai eggplant
1/4 cup sliced green jalapeno pepper
1/2 cup sweet basil leaves
10 whole kaffir lime leaves
In the days when travel through various parts of Thailand required
journeying through areas of jungle, the people had to make do with
what was available there. This recipe is so named because the
ingredients and cooking method made it a suitable dish for the
jungle. Best eaten in the presence of monkeys, tigers and snakes to
keep it more authentic.
Justin Wilson's Fish Marinade & Basting Sa
2 cup chablis wine
2 tablespoon lemon juice
2 teaspoon salt
2 tablespoon creole mustard
1/2 teaspoon ground cayenne pepper
Mix all ingredients together and stir well. Use as a marinade and
basting sauce
From Justin Wilson's "Outdoor Cooking With Inside Help"
Justin Wilson's Boiled Crawfish
4 boxes salt (no size mentione
6 pouches crab boil
9 lemons
8 oz cayenne pepper
5 lb small white onions
1 garlic
24 small potatoes
1 smoked sausage
1 corn
50 lb live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked
sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil.
Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and
eat.
While water is coming to a boil, cull and clean crawfish. Rinse well
with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can
still pinch you through gloves. Justin Wilson writes, "Not everybody likes
the fat, but I do, and I love to dig my finger into the head and scoop it
out. During crawfish season, my finger stays yellow from one end to the
other." From Justin Wilson's "Outdoor Cooking With Inside Help."
Justin Wilson's Crawfish Or Shrimp Cocktail
1/2 cup heinz chili sauce
1/2 cup catsup
1/2 cup horseradish
1 tablespoon lea & perrins worcestershire
1/2 teaspoon salt
1 tablespoon lemon or lime juice
1/2 cup parsley, chopped fine
1 louisiana hot sauce
1 boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and
Gourmand Cookbook"
Justin Wilson's Tuna Salad
3 eggs, hard-boiled, chopped
2 tablespoon mayonnaise
2 tablespoon dill relish (heaping)
1 teaspoon louisiana hot sauce
2 teaspoon poupon mustard
1 6 1/2 oz can tuna, drained
Combine eggs and dill relish. Add the rest of the ingredients, except
tuna, and mix really well. Then add tuna. If the mixture is dry, add some
more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers
before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside
Help"
Lemon Tuna Pasta
4 teaspoon butter
1 teaspoon oil; olive
4 large garlic cloves, chopped
1/8 cup lemon juice
3 teaspoon capers, drained
18 black olives,pitted & sliced
2 can tuna; chunk,drained
1 pasta; penne , cooked anddr
4 teaspoon butter (add at end)
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce
tohot pasta, tossing well. posted by Anne MacLellan
Lemon-Basil Swordfish
2 (4 oz) swordfish steaks
1 (about 3/4 inch thick)
1 centiliter garlic minced
1 tablespoon lemon juice divided
1/2 teaspoon vegetable oil
1/4 teaspoon basil
1 small carrot cut in julienne
1 strips
3/4 cup sliced radishes
2 oz fresh snow peas
1 dash of pepper
Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow
Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With
Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4
Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With
Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes
Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot
Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add
Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30
Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper,
TossingGently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C.
Vegetables. (Fat 6.4, Chol. 44.)
Lomi Lomi Salmon
1 lb salt salmon
5 large ripe tomatoes
1 medium yellow onion; chopped
8 green onions
I usually scoop the tomato insides out with a large melon baller
attemptingto keep the outside shell of the tomato as intact as possible.
Dice the removed insides and place the diced tomatoes and their shells
in the refrigerator while proceeding with the recipe. Soak the salt
salmon after cleaning. Change the soaking water occasionally to drain off
most of the salt. After 3 to 5 hours of soaking remove all of the skin
and the bones. Cut the salmon into small pieces and placed in a bowl. Add
the diced tomatoes and also add the yellow onion which has been
chopped into fairly small pieces. Cover the mixture with ice cubes until
ready to serve. Chop the green onions very small and place them on top of
the tomato mixture that you will place in the tomato shells to serve.
Just as you serve the shells add a little crushed ice. FROM: THEODORE
SEDGWICK (XPST31A)
Low-Fat Crab Chowder
2 medium potatoes
4 tablespoon margarine
1/2 cup chopped onions
1/4 cup green pepper
4 tablespoon flour
4 cup skim milk
2 can (10 1/4-oz each) whole corn
1 drained
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
16 oz imitation crab
2 tablespoon cooking sherry
Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until
themixture appears hot, but not bubbling. Cut crab into bite-size pieces
and add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.
Manhattan Clam Chowder
1/4 cup finely cut-up lean salt
1 pork or bacon, or margarine
1 or butter
1 small onion, finely chopped
1 (about 1/4 c.)
2 can (8 oz. ea) minced or
1 whole clams*
2 cup finely chopped potatoes
1 cup water
1/3 cup chopped celery
1 can (16 oz.) whole tomatoes
2 teaspoon snipped parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
Cook and stir salt pork and onion in large kettle until pork is crisp and
onion is tender. Drain clams, reserving liquid. Add clam liquid,
potatoes, water and celery to pork and onion. Cook until potatoes are
tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
remaining ingredients. Heat to boiling, stirring occasionally. Serve with
assorted crackers if desired. *1 pint shucked fresh clams with liquid can
be substituted for the canned clams. Chop clams and add with the potatoes.
Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
c. green peas with the potatoes. Add broken soda crackers and 1 T.
margarine or butter just before serving.
Marides Marinates (Marinated Smelts)
1 karen mintzias
2 lb smelts; cleaned & drained
1 lemon (juice only)
1 flour for dredging
1 oil for frying (pref. olive)
1/2 cup dry white wine
1/4 cup wine vinegar
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme; *or* dried oregano
1/2 teaspoon dry mustard mixed with:
1 tablespoon cold water
2 tablespoon olive oil
1 salt & freshly ground pepper
Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil
about a half-inch deep. Drain on absorbent paper.
Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme
ororegano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then
add the smelts. Bring to a boil and remove from the heat. Cool, then
chill before serving. Serve cold.
Note: The smelts will keep several days in the refrigerator. Sliced
garlic, shallot, or onion may also be added to the marinade.
Maryland Style Crab Cakes
1 lb crab meat
1/4 cup mayonnaise (preferably homemade)
2 tablespoon minced parsley
1/2 teaspoon salt
1/2 cup soft bread crumbs
2 large eggs; beaten
8 tablespoon butter
GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab
cakesand refrigerate 30 minutes. Melt butter in a large skillet and saute
crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon
wedgesor an appropriate sauce.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Microwave Salmon Ring
1 can salmon; 15 oz
1 egg; lightly beaten
1 cup breadcrumbs
1/4 cup sour cream or whipping cream
1/2 teaspoon curry powder
1 onion; small minced salt pepper
1 lemon; juice & rind
----SAUCE----
2 tablespoon butter
2 tablespoon flour
1 cup milk
3 teaspoon dill; chopped fresh or dill
Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty
can(s) of salmon in bowl, undrained, flake and break apart with fork. Add
remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover
with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold.
SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30
seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook
onHigh, stirring every 1 to 2 minutes till thickened.
from my microwave cooking class posted by Anne MacLellan
Microwave Seafood Paella
3 green onions
3/4 cup short-grain rice (such as valencia,; arborio or pearl
1 long grain rice
1 can stewed tomatoes (16 oz.)
1 can low-salt or regular chicken broth (; 14 1/2 oz.)
3/4 teaspoon dry thyme
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
2/3 cup frozen petite peas (do not thaw)
8 live blue mussels or
8 small live greenshell mussels
6 oz raw medium shell-on shrimp
3/4 lb orange roughy, cut into 1 inch piec; es
Finely slice green onions; reserve 1/4 cup of the green tops for garnish.
In a deep microwaveable casserole bowl or 8 cup measure, combine onions.
rice, tomatoes and their liquid, broth, thyme, pepper and salt (dish needs
to be twice the height of these combined ingredients).
Cover dish tightly and microwave on high (100% power) for 16 minutes,
rotating the dish a quarter turn halfway through cooking.
Remove the dish from microwave; stir in peas. Arrange mussels and shrimp
alternately around the edge of dish, sticking mussels upright into the
ricemixture and shrimp head down and tail toward center (they do not need
to becompletely covered with liquid). Arrange fish pieces in an even layer
in center, on top of the rice mixture.
Cover and microwave on high until most of the fish has turned opaque
throughout and mussels open, 5 to 8 minutes more. Mixture will look
saucy. Let stand, covered, about 3 minutes for fish to finish cooking.
Serve in wide shallow bowls and sprinkle with reserved green onions over
each serving. Makes 4 servings.
Note: Clams, Scallops and Grouper may be substituted.
Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6
g SaturatedFat, 1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4 g
Omega-3 Fat, 83 mg Cholesterol, 700 mg Sodium.
Mild Fish Pickle
3 oz tuna, salmon or anchovy
2 teaspoon white wine
1 tablespoon vinegar
1/2 teaspoon mustard seed
1/2 teaspoon oregano
1/2 teaspoon celery seed (or lovage)
1 tablespoon olive oil
1/2 teaspoon honey
1 pinch basil
1/4 teaspoon thyme
1 mint leaf, finely chopped
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may
be stored in the refrigertator in a glass jar for up tp 2 weeks, and
shouldthen be replaced.
Mixed Seafood Grill In Corn Husks
3/4 lb unpeeled fresh shrimp
1/2 lb salmon fillet
1/2 lb sea scallops
2 teaspoon lemon-pepper seasoning
3 tablespoon dry white wine
3 tablespoon low cal. oleo
8 ears fresh corn in husks
8 sprigs fresh dill
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon
Pepper& Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull
Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks;
Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally
Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To
Completely Enclose Seafood. Tie Securely With Heavy String At Each
End. Position FoodRack 6 Inches Above Charcoal Coals. Place Husks On Food
Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately
in Husks. Fat 5.3, Chol. 76.
Mock Fish Buddhist
1 large potato; cooked, peeled and sliced
2 tablespoon flour
1 peanut oil; for frying
1 small onion; sliced
1/2 lb snow peas
10 wood ears; soaked to soften, tough
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup water
Sprinkle potatoes with flour and deep-fry until golden.
Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an
add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry
another 10 seconds and add salt, sugar and water. Bring to rapid boil,
stirring constantly, and cook until peas are just tender crisp. Add
reserved fried potato slices, heat through and serve.
Wood ears are a type of mushroom or shelf fungus. When soaked it has a
crunchy, gelatinous texture with little taste. If you can't find them, I
imagine that you could use the dried mushrooms although they wouldn't give
exactly the same effect. A closer substitute would be dried jellyfish, but
if you're some- where that sells dried jellyfish, I'm sure that they have
wood ears as well...
From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975. From: Stephen Ceideburg
Monkfish Kebob With Vegetables
1 lb monkfish filets, cut into cubes
1 onions
1 green peppers
1 cherry tomatos
1 zucchini
1 corn on the cob
8 kebob sticks
1 marinade:
1 clove garlic, minced
2 cup oil
1 cup white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon oregano
1/4 teaspoon paprika
Monkfish Kebob with Vegetables
Marinate monkfish cubes for at least an hour. Cut vegetables into chunks.
Place monkfish cubes and vegetables on kebob skewers. Marinate skewers in
large casserole or baking sidh, covered and refrigerated for three hours.
Broil in oven, lightly basting and turning often for approximately 8-10
minutes. Serves 4, 2 kebobs each.
Mushroom Clam Chowder
1/2 cup fresh mushrooms, chopped
1 teaspoon veg oil
7 oz minced clams (canned)
1/2 cup celery, chopped
1/3 cup onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 1/3 cup nonfat dry milk powder
1 1/2 cup cold water
1 tablespoon cornstarch
2 tablespoon fresh parsley, minced
Heat oil in saucepan and saute mushrooms. Stir in undrained clams,
celery, onion, salt, pepper and cayenne. Cover and let simmer for 5
minutes.
Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
c skim milk for the powder & water). Stir milk mixture into saucepan and
simmer over low heat until soup thickens. Pour into serving bowls and top
each serving with 1/2 T parsley. (142 calories per serving)
Makes 4 servings
Nero Wolfe's Finnan Haddie (Smoked Haddock)
2 lb finnan haddie (smoked haddock)
1 cup milk
1 cup water
1/4 cup butter
3 tablespoon flour
2 cup heavy cream
1 black pepper to taste
1/8 teaspoon nutmeg
1 tablespoon chopped pimiento
4 hard cooked eggs
1 bread crumbs
12 bread triangles fried in anchovy b; utter
Soak finnan haddie in water to cover for 1 hour. Drain and put into a
largesaucepan, covering with the milk and water. Bring to a boil, remove
from the heat and let stand for 10 to 15 minutes. When cooled, remove the
skin and bones, reserving the stock. Melt the butter in a heavy-bottomed
saucepan. Stir in the flour and cook over direct low heat until
smooth. Addthe cream and 1 1/4 cups of the reserved stock; continue to
cook, stirring occasionally, until the mixture is slightly thickened.
Season with pepper and nutmeg. When the sauce is thick enough to coat a
spoon, remove it from the heat, measure out 1/4 cup, and set it aside.
Break the finnan haddie into pieces and fold them into the sauce. Simmer
gently over low heat for afew minutes until the fish is warmed. Pour the
mixture into a shallow casserole; cover with the pimiento and sliced
hard-cooked eggs and pour thereserved 1/4 cup of sauce over the eggs.
Sprinkle the dish with bread crumbs and place under a hot broiler to
brown. Serve with the anchovy toast.
New Orleans Crab Canape
2 tablespoon butter
1 white onion, small, or shallot
1 tablespoon flour
1/2 cup broth, water, or white wine
3/4 cup cooked (or 6-1/2 oz can) crabmeat,; drained
1 and flaked
1 cheese topping:
2 tablespoon butter
2 tablespoon flour
4 oz parmesan cheese (1 cup), grated
4 oz swiss or gruyere cheese, grated
1 loaf white bread
1 butter for sauteing
FORCEMEAT:
Melt butter, add onion, and cook over moderate heat until onion is soft.
Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
Cheese Topping: Melt butter, add flour to make a roux, and cook two or
three minutes. Add cheses, blend well. Remove from fire, cool, then form
into small firm, round balls.
Cut bread into canape-sized pieces; saute in butter. Spread each with the
crab mixture; then place a cheese ball over the crab. Just before serving,
place in hot oven for 5 minutes until cheese is melted and bubbly.
Makes about 50.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
Northfork Crab Meat
1 lb crab meat
4 tablespoon butter
1 tablespoon tarrigan wine vinegar
1 cocktail sauce
1 lemon wedges
Heat Butter over low heat. Saute crab meat, stirring for 2 minutes.
Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve
with cocktail sauce and lemon wedges. Cam be made with shrimps.
Oriental-Style Sea Scallops
1 stephen ceideburg
1 1/2 cup broccoli flowerets
1 cup thinly sliced onion
2 tablespoon sesame or vegetable oil
1 lb sea scallops
3 cup thinly sliced napa cabbage or bok c; hoy
2 cup snow peas, ends trimmed
1 cup shiitake or common mushrooms, slice; d
2 cloves garlic, minced
2 teaspoon ground star anise
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 teaspoon to 3 ts light reduced sodium soy s; a, uce
2 tablespoon cornstarch
1/4 cup cold water
2 tablespoon to 3 tb nutrasweet spoonful
4 cup hot cooked rice
Lots of oriental vegetables and an interesting blend of seasonings
give this light and healthy scallop stir-fry its exotic flavor.
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large
skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise
and coriander; stir-fry 2 to 3 minutes.
ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce
heat and simmer, uncovered, until scallops are cooked and vegetables
are tender, about
5 minutes. Heat to boiling.
MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling
mixture; boil, stirring constantly, until thickened. Remove from
heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve
over rice.
NOTE: 2 teaspoons five-spice powder can be substituted for the star
anise and Coriander; amounts of vinegar and soy sauce may need to be
adjusted to taste.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)
Calories...........330 Saturated Fat.....<1>
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g
Total Fat..........6 g Sodium..........276 mg
DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Orleans Grilled Fish
4 each fish fillets or steaks
1/3 cup italian salad dressing
2 tablespoon lemon juice
2 tablespoon cajun's
Choice black season
Place fish in shallow baking dish. Combine remaining ingredients and
pour over fish (turn to coat both sides). Remove fish and reserve
marinade for basting during grilling. Place fish on a lightly oiled
grill. cook over hot coals approximately 4 to 5 minuts, baste, turn
and repeat until fish flakes easily. Serve immed.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)
10/93 From Cajun's Choice recipes.
Ostiones En Escabeche (Soused Oysters)
1 jim vorheis
1/2 cup light olive oil
1/3 cup finely sliced white onion
8 garlic cloves, peeled
1/2 cup finely sliced carrots, blanched
1/2 cup cauliflower flowerets, blanched
2 california bay leaves
3 fresh marjoram sprigs or 1/4 tsp d; r, ied
1 1/2 teaspoon dried oregano, mexican if possible
1/2 teaspoon peppercorns
1 sea salt to taste
1/4 cup vinegar
2 cup shucked oysters or other seafood (s; hrimp, crab,
1 scallops, alone or together)
1 lime, thinly sliced
1 strips of canned jalapenos en escab; eche (to taste)
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.
Set aside to cool. Refrigerate overnight and serve at room
temperature.
* Jalapenos may be omitted and passed separately at the table.
Outer Banks Clam Chowder
2 dozen clams, shucked; reserve juice
1 large onion, diced
1/3 lb good fatback, diced
3 medium to 4 md potatoes, cubed
Lots of coarsly ground black pepper
Render out the diced fatback (you can substitute bacon if you like,
but...) and fry until crisp. Remove pieces and reserve. Saute onions
in the grease. Add the potatoes and coat well. Add pepper and clam
juice, supplement with another can of clam juice. Cover and simmer
gently for about 15 minutes. Add clams (which you will have
chopped), cook for about 3 minutes. Serve this in deep soup bowls and
top with crisp bits of fatback or bacon.
This is the way they've made it down home for more than 100 years. It
ain't fancy, but oh my is it fine!
Oven Baked Crab Cakes From The Sea Grill Rest
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoon dijon mustard
2 teaspoon old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
2 lb jumbo lump crab meat
1/4 cup unsalted butter, softened
In a food processor, pulse cornflakes until ground coarse and spread
in a shallow baking pan.
In a large bowl, whisk together mayonnaise, mustard, Old Bay
seasoning, cayenne and yolks and add crab meat and salt and pepper to
taste, tossing mixture gently but thoroughly.
With a 1/4 cup measure, form crab miguel into slightly flattened
rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
crab cakes with cornflakes, transferring as coated to a
wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
wrap, at least 2 hours and up to 4 hours.
Preheat oven to 400F.
Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
butter on each crab cake and bake in the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.
Oven Barbequed Salmon
1 small sockeye salmon, 4-5 lbs.
1 lemon; sliced
1 slice bacon
1/2 cup light karo syrup
1 cup ketchup
1 medium onion; sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Remove head and tail from salmon and fillet. Place one-half skin side
down on a large sheet of foil in a baking pan. Add spices and layer
with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of
this mixture over the fillet. Place second fillet flesh side down
over the first; pour rest of sauce over all. Seal with the foil and
bake 30- 40 minutes at 400 E Fish will flake easily with a fork in
the thickest part when it is done. Do not overbake. Serve hot; oven
baked potatoes or corn would make a good accompaniment with a green
salad. Serves 6.
Oven Broiled Fish
4 lb bass (whole)
1 tablespoon salt
1 teaspoon pepper
6 slice bacon
1 onion (chopped)
1 cup apple (diced)
2 lemon (thinly sliced)
1 green pepper (chopped)
1 teaspoon garlic powder
1 teaspoon celery salt
1/4 cup butter
3/4 cup worcestershire sauce
2 tablespoon soy sauce
Clean fish. (Do not skin.) Remove head and empty cavity. Place 3
strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon
and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both
sides of fish with salt and pepper and place fish on vegetable
mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of
fish. Place 3 strips bacon on top of fish and vegetable bed. Melt
butter in saucepan. Add worcestershire and soy sauce. Add remaining
ingredients and bring to boil. Baste fish regulary. Do not turn.
Bake until meat separates from bones. Bake at 375 degrees for
approximately 1 hour. Serves 4 to 5.
NOTE: Serve hot.
Oven Fried Ocean Whitefish Parmesan
1 lb ocean whitefish fillets*
2 tablespoon cornmeal
1/4 teaspoon paprika**
1 salt and pepper to taste
2 tablespoon flour
1 tablespoon grated parmesan cheese
2 teaspoon vegetable oil
*Cod, Rockfish, Perch, Sole, Flounder, Orange Roughy, etc. **Could
substitute spice of choice, such as Cajun Herbed Spice mix. Combine
cornmeal, flour, cheese, paprika, salt and pepper. Dredge fish in
cornmeal mixture. Spray baking pan with non-stick coating. Arrange
fish in pan and drizzle with oil. Bake at 450 D. 8-10 minutes or
until fish flakes. WW Exchanges per serving: 1 1/2 Protein, 1/4
Bread, 1/2 Fat, 23 optional calories. Nutritional analysis per
serving: Calories, 160; protein, 19 gm; fat, 5 gm; carbohydrates, 6
gm; cholesterol; 44 mg, sodium, 99 mg.
Oven Fried White Fish
1 lb cod, sole or flounder
2 tablespoon cornmeal
2 tablespoon flour
1/2 teaspoon cajun spice
2 teaspoon oil
1 dash salt & pepper
1 tablespoon parmesan cheese
Combine flour, cornmeal, cheese, & spices. Dredge fish in mix. Spray
pan with Pam. Arrange fish in pan & drizzle with oil. Bake 450 for
8-10 min. 1 serving = 2 p, 1/4 b, 1/2 fat, 23 calories
Oven Poached Salmon
1 teaspoon lemon juice
1 teaspoon sherry, vermouth, or wine
1 teaspoon butter
1 dash dill
1 lb salmon filets.
Spary a piece of foil with pam. Place Salmon on center. Add lemon
juice, & sherry. Bake 350 10 min. Open and add butter & dill. Close &
bake 10 min. more.
Oven Salmon Cakes
1 1/4 cup ritz crackers, crushed coars
1 egg, slightly beaten
2 tablespoon parsley, snipped
2 tablespoon green onion, sliced
2 tablespoon milk
1/8 teaspoon pepper
1/8 teaspoon worcestershire sauce
16 oz salmon, drained and flaked
1 cup sharp cheese, shredded
1 tablespoon butter
Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper and
worcestershire sauce. Add salmon and cheese; mix. Shape into 4
patties. Mix butter with remaining crumbs and coat patties with
mixture. Place on ungreased baking sheet. Bake at 400 degrees for 10
minutes. Best to you, Lisa
Oven Steamed Flounder Cantonese Style
4 scallions trimmed; cut into
2 ginger; julienned
4 4 oz flounder, red snapper,
2 tablespoon light or reduced soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 dash of hot chili oil; --or1
dash of red pepper flakes
1 cilantro; for garnish
Recipe by: Michael Kinneer
1/3 of the ginger and the scallion on the bottom. Put the fish
fillets atop. Place the remaining scallion and ginger atop the fish.
Combine the remaining ingredients (not the cilantro) and pour over t
fish. Let stand for 15 minutes. Cover with foil and bake at 375
degrees for approximately 15 minutes or until fish flakes when
pressed gently. Garnish with cilantro.
Hope you enjoy. Great with rice pilaf
Oven-Baked Battered Scallops
1/2 cup buttermilk
1 garlic clove
1 vegetable spray
1 lb sea scallops
1/2 cup bread crumbs
1 paprika
Mince garlic to equal 1/2 teaspoon. Preheat oven to 500 F. Soak
scallops in mixture of buttermilk and garlic. Spray baking sheet with
nonstick vegetable spray. Drain scallops, roll in bread crumbs, place
on baking sheet. Sprinkle with paprika. Bake 8 to 10 minutes until
opaque throughout. Sprinkle with parsley.
Per serving: 165 calories, 2 g fat (11%), 39 mg cholesterol, 22 g
protein,
: 39 mg cholesterol, 13 mg carbohydrate,
308 mg sodium.
Oven-Baked Crab Cakes - The Sea Grill
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoon dijon mustard
2 teaspoon old bay seasoning
1/8 teaspoon cayenne
2 large egg yolks
2 lb jumbo lump crab meat,
1 picked over
1/2 stick (1/4 cup) unsalted
1 butter, softened
In a food procesor pulse cornflakes until ground coarse, and spread
in a shallow baking pan. In a large bowl whisk together mayonnaise,
mustard, Old Bay seasoning, cayenne and yolks, and then add crabmeat,
salt and pepper to taste, tossing mixture gently but thoroughly. With
a 1/4-cup measure form a crab mixture into slightly flattened rounds
about 2 1/2 inches wide and 3/4-inch thick and gently coat crab cakes
with cornflakes, transferring as coated to a wax-paper-lined baking
sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours
and up to 4 hours. Preheat oven to 400F. Transfer crab cakes to a
large baking sheet. Put about 1/2 teaspoon butter on each crab cake
and bake in middle of oven until crisp and cooked through, about 15
minutes. Serve crab cakes with tartar sauce. Makes about 20 crab
cakes. Gourmet June 1995.
Oven-Fried Catfish
2 lb catfish fillets
1/2 cup milk
1/4 cup butter or margarine, melted
1 tablespoon salt
1 cup dry bread crumbs
Heat oven to 500 degrees. If fillets are large, cut into servings
size pieces. Stir salt into milk. Dip fish into milk, then coat with
bread crumbs. Place in well greased baking pan. Pour melted butter
over fish. Place pan on rack that is slightly above middle of oven;
bake uncovered for 10 - 12 minutes or till fish flakes easily.
Oven-Steamed Flounder With Cantonese Flavors
4 scallions, trimmed
1 cut in 2 julienned strips
1 2 piece ginger, peeled
1 cut in julienned strips
4 (4oz) flounder fillets
2 tablespoon soy sauce
2 tablespoon dry sherry
1 teaspoon sesame oil
1/2 teaspoon sugar
1 dash hot chile oil or
1 pinch white pepper
1 cilantro leaves
1 for garnish (opt)
Note: Black sea bass, red snapper, walleye (yellow pike) and sole are
also delicious prepare this way.
Scatter about 1/3 of the scallions and ginger into a 9x13-inch baking
dish. Place fillets in the dish, skinned side down, folding any thin
tail ends under to create a uniform thickness. Scatter on remaining
ginger and most of the remaining scallions, reserving a few for the
garnish.
In a small bowl, combine soy sauce, sherry, sesame oil, sugar, and
chile oil or pepper and pour the mixture evenly over the fish. Let
marinate in refrigerator for 15 min to 1 hour.
Meanwhile, preheat oven to 375 F.
Cover the baking dish with foil and place it in the oven. Bake for 15
min, or until the fish flesh is opaque. Garnish with remaining
scallions and cilantro.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 172
Overton's Seafood Gumbo
4 quart seafood stock* =vegetables=-
1/2 cup oil
6 cup okra, sliced
3 1/2 lb tomatoes, canned
2 cup onion, chopped
1 cup celery, chopped, with leaves
1 cup peppers, bell, chopped
2 tablespoon garlic, chopped
2 tablespoon vinegar =seasonings=-
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon pepper, white
1 teaspoon pepper, black
5 bay leaves, imported
2 teaspoon thyme, dried, leaves
2 teaspoon basil, dried, leaves
2 teaspoon oregano, dried, leaves =roux, etc.=; -
3 cup roux, dark, (from 1 1/2 c. oil; 1 1/2c. flour)
1 lb crab, claw meat
3 lb shrimp, small to medium, peeled
1 doz oysters
1 cup onions, green, chopped =file` powde; r
1) *Make seafood stock from shrimp heads and shells,crab bodies, fish
carcasses or all of the above, substituting ham hocks,chicken backs,or
necks, or other meats depending on availability. (Forthe 4 quartsof
stock you will need about 4 pounds of shells, bonesand meat.)Bring to
a boil, lower heat and simmer several hours. Strain thestock,
discarding solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at leastan hour.)
2) Cook okra in the oil in a large, heavy pot overmedium heat,
stirring and scraping until some of the sliminess isgone; about 15
minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the
seasoning and herb mix and cook over low to medium heatfor about
1/2hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Veryslowly blend
the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and
simmer about 5 minutes. Add green onions. Serve overrice with
file`powder added to taste at the table. (File` powder shouldnot be
cooked.) From the files of Al Rice, North Pole Alaska.
Feb 1994
Oyster & Brie Soup
2 sticks unsalted butter
1 cup celery, chopped
1 cup onion, chopped
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup all-purpose flour
1 lb brie cheese, cut into small
1 wedges, skin off
6 cup cold water
2 cup heavy cream
36 shucked oysters, with liquor
1/2 cup champagne
1/4 cup dry sherry
In a large soup pot, melt one stick of butter. Add the celery,
onions, white pepper and cayenne. Stir and cook over low heat until
vegetables begin to soften.
Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup.
Cook at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the
water, cream, oysters and their liquid. Simmer the soup until the
oysters begin to curl. Add the champagne and sherry and heat through.
Oyster & Spinach Soup
8 oz oysters
1/4 cup pureed spinach
1 pint milk
1 cup half-and-half
1 1/2 teaspoon msg (optional)
1 dash garlic salt
1 teaspoon a-1 sauce
2 teaspoon butter
2 teaspoon cornstarch
1/2 pint whipping cream
Puree the oysters in a blender with a bit of the nectar, then pour
that mess into a saucepan along with the pureed spinach. Add the milk,
half-in-half, seasonings and butter and heat but do not boil.
Mix cornstarch with a little cold water, stir into soup and let
everything simmer about 15 minutes, making sure it does not boil.
Whip cream, ladle soup into four ovenproof bowls, top each with a
generous portion of cream and put under an oven broiler just until
you have a golden pool of cream floating atop each bowl. Submitted By
PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843 ~0700
Oyster & Sweetbread
24 large oysters
1 pair sweetbreads (about 1 1/2 pound; s)
3 lemon slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mace
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 cup light cream
Drain the oysters, reserving 3/4 c liquor. Wash the sweetbreads in
cold water. Let stand in cold water 20 minutes. Drain. Combine the
sweetbreads and lemon slices in a saucepan. Cook, covered, in boiling
salted water for 30 minutes. Drain and cover the sweetbreads with
cold water. When cool enough to handle remove any connecting membrane
and cut them into 1-inch pieces. Combine the oysters and
sweetbreads. Sprinkle with the salt, pepper, and mace. Melt the
butter in a small saucepan. Blend the flour and 1/2 teaspoon salt.
Slowly stir in the cream and reserved oyster liquor. Cook, stirring,
over medium heat until the sauce is smooth and thickened. Stir in the
sweetbreads and oysters. Pour into a 1 1/2-quart casserole. Bake at
375F. for 25 minutes or until bubbling and hot. Serves 5 or 6.
1 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York
MM Format by John Hartman Indianapolis, IN
Oyster Casserole
6 tablespoon fat
1/2 small onion, sliced
1/4 lb fresh mushrooms, sliced
4 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 dash of cayenne
2 cup milk
2 dozen raw oysters, with
1 their juice
3 hard-cooked eggs, sliced
2 tablespoon cooking sherry
Heat fat, add onions and mushrooms. Cook until tender and remove
from pan. Blend flour with fat, add seasonings, let boil 2 minutes
and add milk gradually. Cook oysters in their own liquor until edges
curl and add oysters and liquor to creamed mixture. Add mushrooms,
onion and eggs; stir in sherry. Turn into greased casserole and bake
at 400F for 15 minutes. Serve on toast or pastry shells. Serves 4 or
5
Oyster Chowder
4 oz bacon, diced
1 cup onions, diced
1 1/2 cup mushrooms, sliced
1 1/2 cup medium dry sherry
4 cloves garlic, minced
2 1/2 cup clam juice
3 cup milk
1 tablespoon cornstarch (optional, for thickenin; g)
1 cup scallions
1 juice of lemon
1 cayenne
1 salt to taste
1 cup oysters
1 cornbread, sliced
Saute the chopped bacon over medium heat in a saucepan large enough
to hold the entire soup. When the bacon is browned, remove the excess
grease and add the onions, mushrooms, sherry and garlic. Simmer
together until sherry is almost gone. Add the clam juice and bring to
a simmer. Let mixture reduce by half. Then add the milk and bring to
a simmer. Let the soup simmer together about ten minutes. You can
hold this over a hot water bath until ready for serving. About three
minutes before serving, add the oysters, scallions and lemon juice.
Season with cayenne and salt, serve over a slice of cornbread in a
large soup bowl. Garnish the top with a few chopped scallions if
desired.
Oyster Fritters Cajun-Style
48 each shucked oysters w/liquid
6 each eggs, beaten
4 tablespoon baking powder
1/4 teaspoon oregano flakes
1 teaspoon black pepper
1/2 teaspoon white pepper
1 1/2 teaspoon tabasco sauce
2 cup flour, all-purpose is best
1 cup milk or half & half
1 teaspoon salt
1/4 lb butter
1/2 cup peanut or corn oil
Melt the butter in pan at approx. 300 degrees F. Saute the oysters in
the melted butter for 2-3 minutes. Remove from the pan & quarter. Mix
all other ingredients in bowl, including the oyster liquid. Control
the thickness of the fritter batter by the amount of oyster liquid
that you add. Mix in the oysters. Drop a tablespoon full of the
batter into the pre-heated oil and fry until golden brown. ORIGIN:
Aunt Lisle DuPree, Houma, La., circa 1966
Oyster Jambalaya
1 oz tasso
1 oz ham, medium diced
2 oz andouille sausage
3 oz bacon fat
1 yellow onion, finely diced
3 stalks celery, finely diced
2 bell peppers, finely chopped
2 fresh chili peppers
1 tablespoon garlic, chopped
2 teaspoon dried thyme
2 cup converted rice
1 cup oyster liquid
2 cup veal or beef stock
1 salt, white pepper, and cayenne to; taste
1 bunch green onions, chopped
1 bunch parsley, chopped
48 raw oysters
Render tasso, ham, and sausage in bacon fat. Add onions, celery and
bell pepper, and saute' until translucent. Add chili pepper, garlic,
and thyme, and saute' until the garlic is blond. Add the rice,
deglaxe with the oyster liquid, then add stock, salt, white pepper,
and cayenne. Bring to a boil, reduce heat, and add green onions,
parsley, and oysters. Cover and simmer, stirring occasionally, until
rice is cooked. Adjust seasonings (should be spicy!) Makes about 6
1/2 cups.
NOTE: Tasso is very spicy and salty pork. Careful with adding salt.
Posted By elendil@yatcom.com (Edward J. Branley) On rec.food.recipes
or rec.food.cooking
Oyster Patties
1 stick butter or oleo
8 cloves garlic, chopped
3 tablespoon flour (or more)
1/2 teaspoon salt
1/4 teaspoon oregano
1 large onion, chopped
3/4 bunch parsley, chopped
2 bunches green onions chopped
1/4 teaspoon pepper
2 dozen medium patty shells
5 dozen oysters
Saute onions, greeen onions, garlic in butter until golden brown.
Add flour and brown. Chop oysters; reserve liquid. Add oysters,
parsley and oregano, simmer 15 to 20 minutes. Add salt and pepper. If
mixture is too thick, add oyster water for desired consistency. If
mixture is too thin, thicken with a little flour and water. Fill
patty shells and bake 325 F. about 15 minutes. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
Oyster Pie
4 doz. oysters with liquor
2 cloves garlic, chopped
1 bunch green onions,fine chop
2 tablespoon chopped celery
1 teaspoon cayenne pepper (or to taste)
1 cup cooked, chopped chicken>>>>
1 leftovers are best.
1/2 cup all-purpose flour
1/2 teaspoon salt
1 9 double crust pie shell
Make roux of flour and oil until dark brown. Add green onions,
saute 3 min. only, stirring constantly. All at once, add oysters,
oyster liquid and the chopped chicken (or turkey). Bring to medium
boil, cook until ingreds. thicken heavily, about 15 minutes. Add salt
and pepper to taste. Pour into bottom crust and cover with top crust.
Slit top crust to prevent blistering, and brush with milk or 1 egg
beaten with 1 tbs. of water. Bake at 425 F. until crust is golden
brown. Serve hot or at room temperature. Most people prefer room
temperature.
A young, white burgundy, such as Pouilly-Fousse, goes well with
this dish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
Oyster Pie Picayune
1 each pie crust (dough)
4 each bacon slices, crisp fried
1/2 cup shallots, chopped
1/2 cup celery, chopped
1/2 cup parsley, minced
1/4 cup bell pepper, chopped
1 pkg mushroom soup mix
1 1/2 pint oysters, unwashed
6 1/2 oz crab meat, white, can
2 oz mushrooms, button, jar
1/2 each lemon, juice of
1/2 teaspoon salt
1/2 teaspoon season all
1 tabasco, dash
Line a greased baking dish with pie dough, bake until done but not
brown. Fry 4 slices bacon; save grease. Saute shallots, celery and
bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and,
using drained-off liquid (make up to 1 C if necessary with water),
blend in mushroom soup mix. Heat over med. heat until thickened. Cook
oysters over medium fire until edges curl. Add oysters and liquid to
heavy soup mix sauce. Add shallots, celery and bell pepper. Add
drained mushrooms, parsley minced, Season-All, salt and crumbled
bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350
til brown.
Oyster Po'boy
----LISA CRAWLEY/TEASPOON----
1/4 cup reg. or reduced cal. mayo.
2 teaspoon fresh lemon juice
1 teaspoon lemon peel; minced
2 long fr. rolls; split horiz. lightly toa
1 vegetable oil; for frying
1/3 cup yellow cornmeal
1/4 teaspoon cayenne pepper
8 oz jar oysters; drained, lg. oysters cut
1 cup iceberg lettuce; shredded
1 salt and pepper; to taste
Combine mayo, lemon juice and lemon peel in sm. bowl. Season to taste
w/ salt and pepper. (Can be prepared one day ahead. Cover and
refrigerate). Pull out some bread from bottom half of each roll to
form shallow pocket. Spread mayo. in pockets.
Pour oil in med. skillet to depth of 1/4 inch. Heat 5 min. over med.
heat. Blend cornmeal and cayenne pepper in sm. bowl; season w/ salt
and pepper. Roll oysters in cornmeal mixture to coat. Fry oysters
until golden brown, about 2 min. per side. Transfer oysters to paper
towels and drain.
Arrange oysters in bottom halves of rolls. Top w/ shredded lettuce.
Place top of each roll over lettuce and serve. May be doubled.
.
Oyster Poulette
3 dz oysters
2 tablespoon flour
3/4 cup oyster liquid
1 cup cream
2 tablespoon lemon juice
1 dash cayenne pepper
4 egg yolks
2 tablespoon butter
2 green onions -- chopped
1 tablespoon fresh parsley -- chopped
1/2 cup white wine, dry
1 salt to taste
1 buttered bread crumbs
Make a roux of butter and flour, stir until smooth and light brown.
Add onions and cook for a few minutes. Drain oysters and add 3/4 cup
of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.
Add seasonings and egg yolk mixture. Add onions and parsley.
Continue to cook for 3 minutes. Add lemon juice and wine. Place in
individual casseroles or ramekins. Top with buttered bread crumbs.
Bake at 350=B0 F until hot and bubbly.
Makes 6 servings.
Oyster Rarebit
1 lb cheddar cheese
1 cup oysters
1 cup ale
1 tablespoon butter
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon worcestershire
1 tablespoon minced onion
1 chopped green pepper paprika and p; e, pper to taste
Melt the butter and cheese in a double boiler, stirring well. Add the
onion, pepper, Worcestershire, ale, mustard and seasonings, and
finally the oysters. Stir until the mixture is smooth and thick. From
the files of Al Rice, North Pole Alaska. Feb 1994
Oyster Rockefeller Casserole
1 quart raw oysters
1/4 lb butter
1 finely chopped rib celery
1 medium onion, finely chopped
1/2 cup finely chopped parsley
1 pkg frozen spinach *
1/4 teaspoon anise seed
1/4 cup worcestershire sauce
1/2 cup soft bread crumbs
1 salt
1 fresh ground pepper
1 cayenne pepper to taste
1 cup grated parmesan cheese
1 toasted bread crumbs **
* Frozen spinach should be thawed and drained. ** Cracker crumbs may
be substituted for toasted bread crumbs.
Oyster Soup
1 pinch oysters; including the liqu or, dr
1 reserving the liquor
2 tablespoon celery; minced
1 tablespoon scallion; white part only, minced
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon all-purpose flour
1 1/2 cup milk
1/2 cup whipping cream
1/8 teaspoon salt; plus additional to ta ste
1 nutmeg; freshly grated to t aste
1 toast points; as an accompa niment
Fat grams per serving: Approx. Cook Time:
:45
Strain the oyster liquor through a sieve lined with a double
thickness of rinsed and squeezed cheesecloth and set over a bowl and
reserve it. In a small heavy saucepan, cook the celery and the
scallion in the butter over moderately low heat, stirring, until they
are softened; add the flour and cook the mixture over low heat,
stirring, for 5 minutes. Add the milk and the cream in a stream and
1/8 teaspoon of the salt, stirring, and simmer it gently, stirring,
for 5 minutes. In a saucepan, heat the oysters in the reserved liquor
over low heat for 3 to 5 minutes, or until the edges of the oysters
are curled and firm. Strain the milk mixture through a sieve into the
oyster mixture, stirring, and remove the pan from the heat. Stir in
the additional salt and divide the soup between 2 heated bowls.
Sprinkle the soup with the nutmeg and serve it with the toast points.
Serves 2. Gourmet, December, 1987.
Oyster Soup With Fresh & Smoked Oysters
1 stephen ceideburg
6 slice bacon, cut into thin strips
1 large onion, cut into fine dice
1 large leek, white part only, sliced thin
1 large red potato *
1 cup whipping cream
4 cup milk
1/2 cup bottled clam juice
4 cup packed young spinach leaves
16 fresh oysters and their liquor
7 oz smoked oysters **
1/2 teaspoon salt
1 freshly ground white pepper
* peeled and cut into 1/2inch dice ** well rinsed in cold water,
gently patted dry
Cook the bacon in a 3-quart pot over medium high heat until lightly
browned, about 4 minutes.
Add the onion and leek and cook until softened, about
4 minutes, stirring often.
Add the potato, cream, milk and clam juice and bring to boil. Simmer,
uncovered, until potato is just short of cooked, about 8 minutes.
The soup can be made ahead up to this point and refrigerated
overnight. Gently reheat if chilled.
Add the spinach and fresh and smoked oysters and cook just until fresh
oysters are cooked, about 1 minute.
Add additional clam juice if needed for consistency.
Season with salt and white pepper to taste. Serve immediately.
Yield: 8 cups.
PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28
g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber.
Nathalie Dupree writing in the San Francisco Chronicle, 11/20/91.
Posted by Stephen Ceideburg
Oyster Spaghetti
3 dz fresh oysters -- drained
5 cloves garlic -- minced
1 can cream of mushroom soup
1 salt and pepper to taste
1 tablespoon olive oil
1 tablespoon buttter
1 1/2 teaspoon fresh parsley -- chopped
1 can evaporated milk (small can)
2 tablespoon dry white wine -- divided
Simmer olive oil, butter, parsley and garlic together. Mix soup, milk
and 1 tbs. wine together. If mixture is too thin, add a little flour.
Combine all ingredients and cook about 15 minutes. Add remainder of
white wine, salt and pepper while cooking. Serve over cooked thin
spaghetti.
Oyster St. Laurent
18 oysters, fresh; -or- frozen oysters
1 quart warm milk; 1 imperial qt = 5 cups
3 tablespoon butter salt & pepper
A favorite recipe of former Canadian Prime Minister Louis St. Laurent.
With fresh oysters, cover with water, boil and save the juices. (With
frozen or canned oysters, save the liquor). Mix milk, butter, salt and
pepper in a saucepan. Bring to a boil. Add oysters, and simmer for 20
minutes. Taste frequently. Add juice or liquor at the last minute;
bring to a boil and serve. Will serve 4
Oyster Stew (Prodigy)
1 cup milk
1 cup light cream
1 pint shucked oysters (do not drain)
2 tablespoon butter or margarine
1/4 teaspoon salt
1/4 teaspoon celery salt
1 pinch pepper
1 pinch paprika
HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan
over moderately high heat. Drain the oyster liquor into a separate
saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor
into a third sauce- pan, add the oysters and butter, and heat,
uncovered, over moderate heat, swirling the oysters around 3 to 4
minutes until their edges just begin to ruffle. Add the oysters at
once to the hot milk mixture, mix in the hot oyster liquor, salt,
celery salt, pepper and paprika. Ladle into the heated bowls and
serve piping hot with oyster crackers.
This is based on the oyster stew at New York's famous Grand Central
Oyster Bar.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Oyster Stew With Vegetables
1 pint oysters; shucked
1 cup onion; chopped, 1 large
1 each green bell pepper; chopped,*
1 each clove garlic; minced
2 tablespoon margarine or butter
8 oz tomatoes; cut up, 1 can
2 each potatoes; peeled, chopped
1/2 cup olives; sliced, **
2 tablespoon capers
1 teaspoon salt
1/4 teaspoon marjoram; dried, crushed
1/8 teaspoon cinnamon; ground
1 cayenne; dash of
2 teaspoon vinegar
* Bell pepper should be of a medium size. ** Olives should be the
greenpimento-stuffed.
Oyster-Mushroom Chowder
1 quart oysters
1 cup oyster liquor
3 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup cream
2 tablespoon shallots, minced
1 salt and pepper
1/2 lb mushrooms
2 teaspoon parsley, minced
Heat oysters in liquor over low heat until edges curl. Drain, saving
liquor. Melt 1 tbs butter, blend in flour, add milk gradually,
stirring constantly. Bring to boiling and cook 1 minute. Add cream,
shallots, parsley, salt and pepper. Warm mushrooms in remaining
butter until heated but not brown. Combine mushrooms, oysters, and
oyster liquor to cream sauce. Serve immediately.
Oysters & Artichoke Casserole
2 pkg frozen artichoke hearts
1 quart large oysters
1 bunch green onions, minced
1/2 cup browned flour
2 tablespoon lemon juice
1 pinch thyme, salt, pepper
1/2 lb mushrooms, sauteed in butter
1/4 lb butter
1/2 cup fresh parsley, minced
1 dry white wine
1 thinly sliced unpeeled lemon
1 paprika, cayenne pepper
Cook artichoke hearts as directed on package. Place in a flat,
buttered casserole. Cover with sauteed mushrooms. Cook oysters in
their liquid until edges begin to curl. Drain thoroughly in
collander, reserving liquid. Melt butter and sautee onion until
tender; add parsley and cook a minute. Add flour, stirring until
smooth. Add enough white wine to oyster liquid to make 1 1/2 cups.
Add seasonings and stir constantly until thick. Add oysters and spoon
mixture over artichokes and mushrooms. Arrange lemon slices over top;
add a dash or two of paprika and bake at 350 degrees about 10 minutes
or until bubbling.
Mrs. Maynard C. Nicholl
Oysters & Caviar
2 lb seaweed
18 oysters, on half shell
2 scallions
2 oz black caviar
2 lemons
Spread seaweed in a flat basket. Arrange chilled oysters in their
shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2
or 3 pieces on each oyster. Top each one with a dab of caviar. Serve
very cold, accompanied by fresh, thin sliced lemon wedges. Pass well
chilled Champagne.
Oysters & Mushroom Dip
1/4 cup unbleached white flour
1/4 cup oil
4 each shallots (finely chopped)
2 each ribs celery (finely chopped)
1 1/2 lb fresh mushrooms (cleaned and
24 each fresh, shucked oysters (in a
1/2 cup oyster liquor (from jar)
1 each clove garlic (finely chopped
1 teaspoon fresh parsley (chopped)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb chips or crackers
In a large, heavy skillet, make a roux by heating flour and oil
over a medium flame. Mix thoroughly and stir constantly. Mixture
should bubble slowly. Let cook a few minutes until light brown.
Add shallots and celery.
Cook on a medium flame for about 10 minutes or until celery is
soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook
slowly, uncovered, until mushrooms become tender and sauce
thickens, about 15 to 20 minutes. Add parsley, pepper, and salt.
Stir well. Serve hot with crackers, chips, or raw vegetables.
Yields 3 cups.
Oysters A La Newburg
36 oysters
1/2 tablespoon flour
1 tablespoon butter
1 cup cream
2 egg yolks
1 teaspoon salt
2 tablespoon wine, sherry
1/4 teaspoon cayenne
Melt butter and stir in flour. When well blended, add gradually cream
and beat smooth and glossy. Add drained oysters, quartered. When
thoroughly heated, add salt, cayenne and sherry. Stir well and add
beaten yolks of two eggs. Serve at once, over toast points or heated
slices of french bread.
Oysters Baked With Garlic Pine Nut Butter
1/4 cup pine nuts
3 garlic cloves; peeled
2 shallots; peeled
2 tablespoon parsley, fresh; chopped
2 tablespoon chives, fresh; chopped
2 tablespoon juice, lemon
1 tablespoon brandy
1 teaspoon pepper, black
3/4 cup butter; room temperature
18 oysters; in shells, scrubbed
1 rock salt
Scatter pine nuts in a pie plate nd bake in a 350 degree oven until
golden, 4-6 minutes. Pour toasted nuts into a food processor along
with the garlic, shallots, parsley, chives, lemon juice, brandy and
pepper; whirl until finely chopped. Slowly add the butter and pulse
until just blended; bits of all the ingredients should still be
visible. Shuck oysters and discard top shells. Nestle oysters, in
their bottom shells, in a 1/2 inch layer of rock salt in a baking pan
or shallow oven-proof dish. Spoon about 1 teaspoon butter on top of
each oyster (freeze leftover butter) Bake oysters in a 375 degree
oven until they become firm and butter melts, 8-10 minutes.
Oysters Bienville
3 oz oysters, (boiled until
1 edges curl), drained
3 oz clean oyster shells
1/2 bienville sauce, cold
1 cup bread crumbs
1 cup grated parmesan cheese
8 tablespoon melted butter
1 rock salt
Contributed to the echo by: Bill Birner Originally from: Austin Leslie
Here's a popular Creole recipe, not, of course, Cajun, from New Orleans.
Ifyou can get the ingredients, it is a true winner. This is by Austin
Leslie,probably the top Creole-Soul chefs in New Orleans. This is a
"Crescent CityClassic." Those of you in Dry Dock will have to suffer
without, or better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O.
pronunciation = Bee-En-Vill, not quite true French) Preheat 6 pie pans
filled with rock salt. Preheat broiler to highest flame or oven to 475
degrees. Place boiledoysters in shells and cover each with 2 tbs. cold
Bienville sauce.
Sprinkle with bread crumbs and cheese and place on
cookie sheets. Sprinkle melted butter over oysters to moisten amd place
under broiler or in oven until lightly browned and bubbly. Place six
oysters on each pre-heated pie pan and rock salt. Serve 6, immediately.
Oysters Bingo (Fried Oysters)
1 oz butter or vegetable oil
6 fresh oysters
1 cup flour ( seasoned with salt and pepp; er)
1 tablespoon oyster juice
1 tablespoon white wine
1 tablespoon shallots
1 tablespoon real lemon juice
Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia
Lightly bread 6 oysters and saute on one side until golden brown, then
saute the other side until same color appears. Remove oysters from pan.
Turn off heat and add the wine, oyster juice, lemon juice, and
shallotsto the butter that the oysters were sauted in. This will make a
creamy sauce to pour over the oysters.
Oysters En Brochette
8 oz butter
2 teaspoon salt
1 tablespoon (1 to 1-1/2) worcestershire
1 sauce
2 teaspoon tabasco sauce
5 tablespoon lemon juice
2 tablespoon bacon drippings
4 each oysters per serving --
1 drained
4 each cherry tomatoes
4 each 1-1/2 pieces of bacon
4 each mushroom caps
In a skillet fry strips of thick-sliced bacon until almost crisp.
Remove bacon and reserve bacon drippings. Combine, in an oven proof
container:
Place ingredients in container and cover with sauce and bacon pieces
(1-1/2") Place in 375 degree oven and cook until oysters curl and are
hot throughout about 15 minutes. Remove container from oven and spoon
sauce and ingredients over toasted French bread. Garnish with chopped
spinach.
Recipe By :
Oysters In Blankets
8 oz can oysters, drained
1/2 lb raw bacon, cut in half
1. Wrap individual oysters with 1/2 strip bacon and fasten with a
toothpick. 2. Line a heat-resistant, non-metallic baking dish with a
double thickness of paper toweling. Place 15 bacon-wrapped oysters on
paper toweling in a circle. 3. Heat, covered with paper toweling 8 to
10 minutes. 4. Remove toothpick and serve on toast or crackers.
25 appetizers
Oysters In Champagne Sauce
24 raw oysters - in shell
----CHAMPAGNE SAUCE----
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon flour
1/2 cup oyster juice - from above
1/2 cup champagne - or other dry sparkling; wine
1/4 teaspoon celery seed - ground
1 freshly ground white pepper
2 cup rock salt - or coarse salt for the; broiler pan
* 2 cups rock salt - or coarse salt for the broiler pan
*DIRECTIONS*
PREPARATION: Open the oysters as instructed in previous recipe
("Opening Oysters in the Microwave"). Measure 1/2 cup of the strained
cooking liquid and reserve.
CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic
measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup
reserved oyster juices and Champagne and cook, uncovered, on high,
stirring twice during cooking, for 4 minutes or until thickened.
Recipe can be made to this point a few hours ahead.
COOKING AND SERVING: Heat the broiler with rack set at its highest
level. Stir celery seed and white pepper to taste into the sauce.
Spread 2 cups of coarse or rock salt in the bottom of a broiler pan
to steady oysters. Nestle reserved shells into salt. Put each oyster
in a shell and thoroughly coat the tops with sauce. Put under
preheated broiler until just golden, about 2 minutes.
Makes 4 first-course servings.
NOTE: This is a simple and elegant classic. You can prepare the
oysters and sauce ahead in the microwave, and then broil for a minute
or two just before serving. The obvious wine to serve is Champagne.
If you choose another dry sparkling wine to drink instead, use the
same one in the sauce.
Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.
Oysters In Mango Remoulade
2 egg yolks
6 oz anchor steam beer
2 tablespoon all-purpose flour pinch of salt
12 large oysters rock salt for bedding
1/2 bunch spinach
4 oz mango remoulade (recipes follows)
1/2 cup corn oil
1/3 cup flour
Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15
minutes. Shuck the oysters and arrange the shells on a bed of rock
salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in
bundles and slice thinly to make a chiffonade. Line the oyster shells
with the spinach. Put 1 tsp Mango Remoulade in each shell.
Heat about 1/4 cup corn oil in a large skillet on medium-high heat.
Dredge oysters in flour and dust of excess. Dip in beer batter and
fry on both sides until light brown. Drain on paper towels and place
in shells. Drizzle with remaining remoulade and serve. Serves 2-4.
From the files of Al Rice, North Pole Alaska. Feb 1994
Oysters Mosca
2 tablespoon vegetable oil
3 cloves garlic, pressed
4 bunch scallions, chopped
2 pint oysters, chopped w/liquid
2 tablespoon chopped parsley
2 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash oregano
3/4 cup bread crumbs
3/4 cup grated romano cheese
24 cocktail patty shells
Cook garlic and scallions in oil or margarine until soft. Add oysters,
parsley, lemon juice, slat pepper and oregano. Cook about 10 minutes,
stirring often. Add bread crumbs and cheese; mix well.
Pour mixture into patty shells. Heat in 350oF oven for 10 minutes.
Barbara Bohannon
Oysters On The Half Shell With Red Wine Vineg
6 shallot -- peeled and
1 sliced
3/4 cup red wine vinegar
36 oyster -- fresh
In a blender puree shallots with the red wine vinegar until smooth.
Set aside. Shuck oysters. Shucked oysters may be kept, covered with a
wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon
of sauce over each oyster to cover with a thin layer. Serve
immediately.
Recipe By : Too Hot TamalesSHOW #TH6122/tpogue@idsonline.com
From: Mastercook Mac Date: Fri, 11 Oct 1996 21:48:00
~465800
Oysters Thomas
16 large oysters, fresh
1 rock salt
1 bearnaise sauce
1 lb lump crab meat
1 cream sauce
1/4 cup dry bread crumbs
1 paprika
1 lemon quarters
1 parsley sprigs
Oysters Thomas
serves 4
Remove oysters from shells. Scrub half of shells and place on a bed of
rocksalt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in
each shell; top with an oyster and 1 tablespoon crab meat. Combine
remaining Bearnaise Sauce with Cream Sauce and spoon on top.
Sprinkle withbread crumbs and paprika. Bake at dg400 for 15 minutes or
until sauce starts to brown. Serve with lemon and parsley. **
Paella (Spanish Chicken, Seafood Casserole)
4 lb chicken-serving size pieces
1/4 cup sake plus 2t
2 tablespoon soy sauce
5 3/4 cup chicken stock
16 clams little neck in shell
1 tablespoon gingerroot, minced, fresh
1 cup onions, green, chopped
3 cup rice short grain uncooked
1/4 cup cilantro leaves chopped
1 tablespoon szechuan chili sauce
1 lb shrimp whole, raw
1/2 teaspoon saffron threads crushed
1 1/2 lb mussels in shell
1/4 cup oil, olive plus 2t
1 1/2 tablespoon garlic minced
1/4 lb sausage, chinese pork
1 cup snow peas julienned
Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak
inseveral different changes of water until needed. Cut chinese sausage in
thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F.
Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside.
Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl
and set aside.Dissolve the saffron in some of the chicken stock and set
aside. Heat 1/4 cup of the olive oil in a large skillet: medium high
heat. Add chicken pieces a few at a time, cook until browned on each side.
Set aside untill all are browned. Pour off fat from skillett then add
remaining(2T) olive oil, garlic and gingerroot. Cook for 1 minute then add
green onion and cook 30 seconds more. Now add the steamed sausage and
cook 1 moreminute then add the rice and stir until it is all coated. Pour
in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and
remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10
minutes. Addthe snow peas, shrimp and chicken pieces and cover with rice
mixture. Arrange clams and mussels on top, sticking up so they will
open. Bake uncovered at 350/F for 30-40 minutes or until clams and
mussels are open. Sprinkle the cilantro over the top and serve from the
pan together with green salad and crusty bread.
Pan Fried Black Bass With Maitre D'hotel Sauce
----MAITRE D"HOTEL SAUCE----
1/2 clove garlic, smashed
1/4 cup butter
1/2 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon pepper
1 tablespoon finely minced parsley
----THE FISH----
1/4 cup yellow cornmeal
4 1-lb. bass, dressed and
1 and skinned
1/4 cup flour
4 tablespoon butter
1 salt and fresh pepper
This recipe includes a very simple sauce that enhances sauteed, broiled or
baked fish. It can be made in camp if you brought parsley and usually
impresses any old "fried fish angler."
Make the sauce first.
In a bowl set the butter out to soften. Then cream it with a fork and
then a spoon until it is light and fluffy. Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into
the butter. Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to
over cook.
Serve hot on hot plates and pass the sauce.
Party Crab Special
1 1/2 tablespoon knox gelatin
1/4 cup cold water
1 can cream of mushroom soup
1 cup mayonnaise
2 (7 oz) cans crab meat
1 cup celery, finely chopped
1 tablespoon worcestershire sauce
1 small onion, minced
1/2 teaspoon salt
1 (8 oz.) pkg cream cheese
juice from one lemon
Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire
sauce,onion and cream cheese in double boiler until cheese is melted. Add
gelatinand salt. Stir until dissolved. Chill until partly set. Fold in
crab meatand celery. Turn into 1/2 quart mold and chill until firm. Serve
with crackers.
Pasta Primavera With Scallops
----PHILLY.INQUIRER----
12 oz whole wheat spaghetti
2 cup brocoli
1/2 large onion chopped
1 teaspoon tamari or soy sauce
1/2 cup chicken stock
1 dash cayenne pepper
1/2 cup sliced mushrooms
1/4 lb sea scallops quartered
1 medium carrot sliced thin
COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE
SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL
TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING
STOCK,SOY SAUC
AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER
JUST UNT
THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES.....
STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS
ARE
COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER.
1 2
MINUTES.....
DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE
MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF
SCALLOPS............
Peixe Oporto (Baked Fish With Port Wine Sauce)
1 1/2 lb sea bream or other suitable white f; ish
1 oz butter
2/3 cup port wine
2 egg yolks
1 tablespoon cream
1 paprika
1 salt
Prepare the fish and season with salt and paprika. Bake it with the butter
in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to
20minutes. Strain of the liquor from the dish and cook quickly in a
saucepan to reduce it a little. Cool, and beat in the egg yolks, add the
cream and reheat very gently but do not bring to the simmering point. Pour
the sauce over the fish and serve with Savory Rice (opt.)
Peppered Seafood Sausage
1 lb fish fillets
1 such as sole, flounder,
1 salmon or whitefish
1 all one kind or mixed
1/2 lb shrimp and/or scallops,
1 raw, cleaned
1/2 cup packed cilantro leaves
4 large egg whites
1 tablespoon fresh lemon juice
2 teaspoon ground cumin
2 teaspoon salt
1/4 teaspoon ground black pepper
5 feet hog casing
1 in a continuous length,
1 soaked in cold water for
1 a few minutes *
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen
parchment may be used instead. See end of recipe for related info.
Pescado En Tikin Xik (Broiled Fish Seasoned With Achiote)
2 groupers or red snappers (about 2 1; /2 pounds each)
Yield: 6 servings
_One_day_ahead_:
Do not have the scales removed from the fish. Have the heads and tails
removed and the fish opened out flat in one piece. Remove the backbone. 1
tablespoon ground achiote (annato) seeds Available in the Latin American
food section of most supermarkets and Latin American and Carribean
markets.1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4
teaspoon oregano, lightly toasted in a small frying pan 1/4 teaspoon hot
paprika 3 cloves garlic, peeled 1/4 cup Seville orange juice, or mild
white vinegar
In a blender or food processor, blend all the ingredients
together to a smooth paste. Spread the paste over the flesh of the fish
and set it asideto season for several hours of every night.
_On_serving_day_:
Brush the seasoned side of the fish with a little olive
oil and cook it, seasoned side down, over the charcoal or under the
broiler for about 10 minutes.
Turn the fish over and cook it on the skin side for
a slightly longer period or until the flesh is _just_ cooked through
- about 15 to 20 minutes, depending on the fish.
Serve the fish hot with fresh tortillas, so that
everyone can make his own tacos, with small dishes of the following served
separately:
Toasted oregano Chopped chiles habaneros or
cayennes Sliced avocado Pickledonion rings (does anybody really want this
recipe!?) Sliced tomato Sliced Seville oranges
Pickled Fish
2 lb fish fillets; fresh or frozen
1/2 cup vinegar
4 oz green chile peppers; 1 cn, *
1 tablespoon orange peel; finely shredded
1/4 cup orange juice
1/4 cup onion; chopped, 1 sm.
2 each bay leaves
2 each cloves garlic; minced
----GARNISHES----
1 each orange; thinly sliced, 1 lg
* Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets
if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to
cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily
when tested with a fork. Drain fish; arrange in a shallow dish. Combine
vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves,
garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and
refrigerate several hours or overnight. Drain off marinade and transfer
fish to a serving dish. Serve cold, garnished with the orange slices.
Poached Salmon
1 6 oz. salmon steak or
1 filet
1 cup water
Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6
X2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To
Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn,
Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A
Fork.Fat, 3.2, Chol. 30.
Portugal: Fish Stew (Caldeirada De Peixe)
1/2 lb fish; whatever available or sh
2 pinch salt
4 tablespoon olive oil
2 onions; chopped
8 tomatoes; peeled & chopped
1 green pepper; seeded & chopped
4 large cloves garlic; crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoon piri-piri sauce see recipe
1 small glass dry white wine
1 handful coriander leaves; chopped
4 slices of bread with the crusts cu; t off
This is a real fisherman's stew, dependent on whatever the boats have
brought in. The spices and hervs give the dish its special Portuguese
identity.
Clean the fish and cut into fairly small pieces, removing as many bones as
possible. Sprinkle the salt over the fish and leave while you make the
following sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir in the
onions, tomatoes and pepper. Cook gently until they start to soften, then
put in the garlic, nutmeg, allspice and piri-piri sauce. Add the wine and
alittle water. Cook for about 5 minutes, stirring frequently, then remove
from the heat. Lightly oil the bottom of a shallow, ovenproff dish
(preferably earthenware). Put in a layer of fish followed by a layer of
sauce and sprinkle with coriander. Continue with these layers until the
ingredients are used up. Cover the top of with the bread and sprikle well
with the remaining oil or dot with a little butter. Cook in a pre-heated
oven at 350 degrees F. for about 30 minutes or until the fish is tender.
Serve with boiled or sliced and fried potatoes, bread and a slad to make a
substantial main meal. If you cannot obtain coriander leaves, you can use
fresh parsley instead, but this will alter the flavour of the dish.
From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman,
Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin
Company.
Shared by Robert Rostrup
Pot Au Feu Of Salmon
2 6 oz salmon fillets,
1 skinned
1 quart chicken stock
1 rib celery, sliced
1 medium carrot, peeled and
1 julienned
1 medium leek, julienned
1 small turnip, julienned
2 sprigs fresh parsley,
1 chopped rock or coarse
1 (kosher) salt imported
1 cornichon pickles
1 horseradish sauce
----HORSERADISH SAUCE----
1 tablespoon butter
1 tablespoon flour
1 cup chicken stock
1 tablespoon heavy (whipping) cream
2 tablespoon prepared horseradish
1 salt, to taste
In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery,
carrot, leek, and turnip until tender-crisp. Remove the vegetables from
the stock and keep warm. Poach the salmon fillets in the stock for 4
minutes, turn and poach for 3 minutes more until firm firm. (The salmon
should not flake or fall apart.) Transfer the salmon to warm soup plates,
Surround and sprinkle attractively with the poach vegetables and chopped
parsley. Ladle stock over salmon. Garnish plates with the rock/coarse
salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
a saucepan over medium heat, melt the butter. Stir in the flour, with a
wooden spoon or wire whisk. Stir until smooth. Add the stock gradually,
stirring/whisking constantly until sauce is smooth. Whisk in the cream and
horseradish. Salt to taste. Stir until the sauce is smooth and thickened.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
Quebec Poached Salmon
4 salmon steaks 4-6
1 tablespoon oil; salad
1 lemon juice; from 1 lemon
1 lemon peel; from 1/2 lemon
1 tablespoon salt
1 onion; small-quartered
4 parsley sprigs
6 peppercorns-crushed with back of sp; oon
----SAUCE VERTE (GREEN SAUCE----
1/2 cup green onion tops or: chives
1/2 cup green pepper
1/4 cup parsley
1/2 cup spinach- uncooked
2 tablespoon lemon juice
1 cup mayonnaise
Spread the oil in a frypan or baking dish. Place the salmon steaks next to
one another, but not overlapping. Add the lemon juice and peel,
peppercorns, salt, onion and just enough hot water to cover the fish.
Coverand poach on top of the stove (if using frypan) over low heat, for
10-12 minutes or in 325F oven (in baking dish) for the same length of
time or until the salmon flakes. Allow the fish to cool in the liquid.
Drain well and remove the skin. Arrange on platter, then cover completely
with the following sauce. Serve with a cucumber salad.
Sauce Verte: Chop the vegetables coarsely and put in blender
with lemon juice. Cover and blend until it turns iinto a sort of mush
with small bits of this and that in it. Add the mayonnaise and blend. If
you don't have a blender, chop the ingredients very finely and blend them
into the mayonnaise with the lemon juice, crushing them as much as
possible to give color to the sauce.
From the author, "Use salmon steaks for this colourful
and tasty dish. It is then easy to make it for 2 or 10."
Rice With Crab
3/4 cup long grain rice
1/4 cup onion; finely chopped, 1 sm.
1 each clove garlic; minced
2 tablespoon cooking oil
1 1/4 cup water
8 oz tomatoes; cut up, 1 can
1 1/2 teaspoon instant chicken bouillon
1/4 teaspoon salt
1 hot pepper sauce; to taste
1/2 cup frozen peas
7 1/2 oz crab meat; 1 can, *, or
7 1/2 oz frozen shrimp; **
2 tablespoon sherry; dry
* Crab meat should be drained, broken into chunks,and the cartilage
removed. ** Shrimp should be shelled and cooked. In a skillet cook
rice, onion and garlic in oil over medium-low heat, stirring occasionally
until rice is golden brown. Remove from the heat. Add water, undrained
tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce.
Cover and simmer about 15 minutes or till most of the liquid is absorbed.
Stir in the peas and cook for 5 minutes longer. Stir in the crab or
shrimpand sherry; heat through. Serve.
Rollitos De Jaiba - Crab Rolls
6 1/2 oz crabmeat
1 beaten egg
1/2 cup tomato juice
1 cup bread crumbs
1/2 teaspoon salt
1 teaspoon chili powder
2 teaspoon prepared mustarrd
1 teaspoon chopped parsley
Flake crab meat and remove any bones. Add egg, tomato juice, bread
crumbs,and seasonings; chill in refrigerator 2 to 3 hours. Form mixture
into finger-sized pieces. Arrange on broiler rack over pan and broil 6
inches from source of heat, 5 minutes to each side. Serve with
toothpicks. Makes about 2 dozen.
Rubio's Fish Tacos
12 cod or favorite whitefish fillets (; 1-1/2 oz ea.)
12 tortillas, corn, as thick/fresh as; possible
----BEER BATTER----
1 cup flour
1 cup beer
1 garlic powder, pepper to taste
----WHITE SAUCE----
1/2 cup mayonaise
1/2 cup yogurt
----SALSA----
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and; diced
1/2 onion, minced
2 tablespoon cilantro leaves, chopped, stems rem; oved
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 oil for deep frying
----GARNISH----
1 head cabbage, green, shredded
1 lime, cut into wedges
Calories per serving: Number of Servings: 0 Fat grams
perserving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
Mix flour with favorite spices such as garlic powder, red or black
ground pepper. Stir the flour mixture into the beer and mix until well
blended. Wash fish by dipping in cold, lightly salted water or water with
a little bit of lemon juice added. Be sure fish is completely dry before
dipping into batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375F.
Place fish ina single layer--do not let pieces touch each other. Cook fish
until batteris crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal
until they are soft and hot.
To assemble, on each tortilla layer the fish fillet, white
sauce, salsa andcabbage. Top it off with a squeeze of lime. Fold
tortilla over to serve.
Russian Pickled Whitefish
4 pieces of whitefish fillet (about; 6 oz each)
1 onion; thinly sliced
1 tablespoon mustard
1 teaspoon whole coriander seed
1 teaspoon minced garlic
1 cup white wine
1/4 cup vinegar
1/4 cup :water
2 tablespoon chopped fresh dill
1 salt and pepper; to taste
PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
enough to hold the fillets comfortably, spread the onions over the top and
set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill,
salt and pepper in a small pot. Place over high heat, quickly bring to a
boil and pour over the whitefish fillets. Cover the baking dish and place
in the oven for 5 minutes. Remove from the oven, let cool to room
temperature and place in the refrigerator. Serve chilled.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon Ala Tandy Pro
2 salmon steaks, 1 - 1 1/2 thick
1 juice of 1/2 lemon
4 tablespoon butter or margarine, melted
2 tablespoon dill weed, ground
This recipe is really simple. Rinse the salmon well, and place in a glass
bowl. Juice the lemon over the fish and refrigerate for one half hour or
so. Meanwhile, melt the butter or margarine and add the dill weed.
Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with
non-stick spray (or prepare a baking dish in the same manner).
Rinse the salmon again, and cover liberally with dill-butter mix and bake
for 20 min. or grill. If you grill, usually grill 4 min. per side.
"I might be so presumptious as to suggest a nice portion of Fettucini
Alfredo, a few fresh green beans, cooked just until done a large bottle of
Chenin Blanc, two candles, and a smile!"
Salmon Balls
14 oz salmon, drained and flaked
1/2 teaspoon liquid bbq sauce
8 oz cream cheese
1 tablespoon onion, grated
1 tablespoon lemon juice
2 teaspoon horseradish
1/4 teaspoon salt
1 cup walnuts or pecans, chopped
1/4 cup fresh parsley, chopped
Combine all except nuts and parsley. Shape into a log and roll in the nut
mixture. Serve with crackers.
Salmon Buried In Potatoes
4 7-oz skinless salmon fillets
2 lb russet potatoes
1 tablespoon lemon juice
6 large scallions thinly sliced into round; s
1 kosher salt
1 white pepper
12 tablespoon butter
1/2 cup shallots
1/2 cup dry white wine
1/2 cup white wine vinegar
PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum
foil, then sprinkle with salt and white pepper. Shred the potatoes and mix
with lemon juice and scallions. Make a bed using half the potatoes on each
piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle
with salt and pepper and cover with remaining potatoes. Press down on the
potatoes, then enclose tightly in foil. Place in oven for 15 minutes.
Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over
medium heat and cook until most of the liquid is evaporated. Remove from
the heat and beat in remaining butter. Add salt and white pepper to taste
and set briefly aside in a warm place. When it's time to put dinner on the
table, heat the broiler. Unwrap the salmon, and place it close to the
heat.Brown well, about 2 minutes per side. Arrange the salmon on a platter
and serve the sauce separately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon Coulibiac
2 (15xl2-inch) sheets puff pastry
1 rice filling, chilled (recipe follo; ws)
1 mushroom-spinach filling, chilled (; recipe follows)
1 1/2 lb poached salmon, boned and flaked, c; hilled
1 egg
2 teaspoon half and half
2 (lox4-inch) sheets puff pastry
Salmon coulibiac is a traditional Yule holiday dish in Russia because it
looks like a present: red (salmon) and green (spinach), all gift-wrapped
inpuff pastry. This dish would also be ideal on a New Year's Eve or Twelfth
Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in
Hollywood.
Cucumber-Dill Sauce (recipe follows)
Place 2 (15xl2-inch) puff pastry sheets side by side on floured board.
For each puff pastry, spoon 1/4 Rice Filling evenly over center of each
pastry.Add Mushroom Spinach Filling evenly on top of rice mixture.
Distribute flaked salmon evenly over mushroom mixture. Top each with
remaining Rice Filling.
Beat egg with half and half in small bowl to make egg
wash. Brush edges of pastry with egg wash. Fold pastry lengthwise,
overlapping edges. Tuck ends to seal. Turn over, seam-side down, onto
greased baking sheet. Make cutoutsfrom remaining (lOx4-inch) puff pastry
sheets, using pastry cutters. Place on top and sides of pastry roll. Make
vent in center of roll and brush entire surface and cutouts with egg
mixture. Bake at 350 degrees 45 minutes, or until golden brown.
Remove and allow to cool 10 minutes before slicing. Serve hot or at room
temperature with Cucumber Dill Sauce. Makes about 10 servings.
Rice Filling
2 tbs butter 1/2 cup chopped
shallots 2 cloves garlic, minced 3 cups cookedrice 1 bunch fresh dill,
chopped
Melt butter in skillet
over medium heat. Add shallots and garlic. Saute until shallots are
tender. Add rice and dill and mix well.
Mushroom-Spinach
Filling
1/4 cup butter 1
onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick 1 (IO-ounce)
package frozen chopped spinach, thawed and squeezed dry Salt, pepper
Melt butter
in small skillet. Add onion and saute until tender, about 1 minute. Add
mushrooms and spinach and cook 3 minutes. Season to taste with salt and
pepper.
Cucumber-Dill Sauce
2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1
cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated
peeled cucumber
Melt butter in small skillet over medium heat. Add shallots and saute
untiltranslucent. Stir in flour and cook 1 minute. Stir in half and half
and simmer until slightly thickened. Add sour cream and dill. Season to
taste with salt and pepper. Heat through, but do not boil. Add cucumber
just before serving. Makes 2 1/2 cups.
Salmon For Supper
6 salmon steaks, 8-10 oz. each
1/2 cup butter
1/4 cup vermouth
2 tablespoon orange peel
1 tablespoon lemon juice
1 teaspoon mixed vegetable seasoning
1 large russet potato,
1 sliced paper thin
2 cloves garlic, diced
1/2 cup green onion, sliced
1/4 cup parsley, diced
Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning. Place salmon in baking
dish. Brush each side of fish with butter mixture. Lay potato slices on
top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in
foil, sealing tightly. Place sealed dish over barbecue coals, and grill
10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered
at 325 degrees until fish flakes easily.
Salmon In Red Wine With Apricots
2 tablespoon vegetable oil
1/4 cup all-purpose flour
1 1/4 lb salmon fillets
1 cup dry red wine
1/2 cup fish stock
1 salt; to taste
1 freshly ground pepper to taste
1 cup dried apricots
2 tablespoon unsalted butter
PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting
pan over medium heat on the stove. Add the salmon and brown on all sides.
Remove to a plate and discard oil. Add the wine and stock to the skillet
and bring to a boil. Replace salmon in the skillet, add the apricots and
sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7
minutes. When done, transfer skillet to the stove top and remove the fish
to a carving board. Cook the liquid in the roasting pan over high heat,
stirring, until it thickens slightly. Remove from heat and whisk in the
butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter
and spoon over the sauce.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon Log - Tom Adams
16 oz can salmon (drained)
8 oz pkg cream cheese
1 tablespoon lemon juice
2 teaspoon grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup pecans
3 tablespoon snipped parsley
Mix together all except pecans and parsley a day ahead. Refrigerate
covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle
withparsley and refrigerate. Serve with crackers.
Salmon Mousse With Sour Cream Dill Sauce
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon grated onion
1/2 teaspoon tabasco sauce
1/4 teaspoon paprika
1 teaspoon salt
2 cup canned salmon; drained chopp
1 tablespoon chopped capers
3 cup cottage cheese
1 sour cream dill sauce
1/2 cup heavy cream
Soften the gelatin in the cold water, add the boiling water and stir until
the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion,
tabasco, paprika and salt and mix well. Chill to the consistency of
unbeaten egg white. Add the salmon and capers and beat well. Whip the
cream, fold into the salmon mixture and turn into a 2 quart oiled fish
mold. Add the cheese to fill the mold. Chill until set. Unmold on a
servingplatter and garnish with watercress, lemon slices and salmon roe.
Serve with sour cream dill sauce.
Salmon Mousse With Watercress Sauce
1 1/4 lb skinless salmon fillet
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cold water
1/2 cup thinly sliced mushrooms
3 cup fish stock (or clam juice)
1 tablespoon unsalted butter
2 tablespoon gelatin
3 shallots, peeled and thinly
2 tablespoon brandy
1 dash tabasco
2 1/2 cup whipping cream, cold
2 cup watercress leaves
2 tablespoon fish stock
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
----~ FOR THE SAUCE: HEAT THE OVE--
into 1/2-inch cubes, and place in a single layer in a medium oven-proof
skillet. Sprinkle with salt and pepper and set aside. Sprinkle the gelatin
on the cold water to soften, and set aside. Bring the fish stock to a
boil.Pour the boiling stock over the salmon in the pan and cook over
medium-highheat until the stock returns to a boil. Transfer to the oven and
bake, covered with a sheet of buttered parchment or waxed paper, for 1
to 2 minutes. The salmon should remain pink inside. Strain the
mixture, reserving the salmon and stock in separate bowls. Melt the
butter in a medium saucepan over medium-low heat. Cook the mushrooms
and shallots untiltender, about 2 minutes. Pour in the brandy, turn the
heat to high and light the alcohol with a match. Cook over high heat
until the liquid in thepan is reduced by half. Add the reserved stock and
reduce again by half. Remove from heat, and stir in the gelatin. Combine
the reserved salmon, strained liquid, and Tabasco in a food processor
and puree until smooth. Cool refrigerated until room temperature, but do
not allow it to set. Whip the cream until stiff peaks form, and fold into
the salmon mixture. Pour into a 9-by-5-by-3-inch glass loaf pan, cover
with plastic wrap and chill aminimum of 6 hours or as long as 2 days to set
the mousse. To make the sauce: Place all ingredients except mayonnaise
in a blender and puree untilsmooth. Transfer to a mixing bowl and stir in
mayonnaise. To serve: Run a knife along the inside of the pan. Dip the
pan's bottom into hot water for a few seconds. Turn over onto a serving
platter. Cut into 1/2-inch slices, and serve with the watercress sauce.
Salmon Pate #1
8 oz cream cheese
1 teaspoon horseradish
1 tablespoon lemon juice
1 cup cooked salmon
2 teaspoon minced onion
2 tablespoon chopped fresh parsley
1/4 teaspoon liquid smoke *
* omit if smoked salmon is used.
Salmon Pate #2
1 slice white bread
1 tablespoon unsalted butter
1/2 cup diced onion
1/2 cup dry white wine
4 eggs
3 egg whites
1/2 lb whitefish
2 1/4 lb salmon
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/2 cup whipping cream
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear
thebread into pieces and set aside. Melt the butter in a skillet over
medium heat on the stove, add the onions and cook, stirring for 5 minutes
or untilsoftened. Add the wine, bring to a boil and cook 1 minute. Add the
bread and cook, stirring 5 minutes. Scrape the mixture into a mixing
bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add
to the bread in the mixing bowl. Add the salt, pepper, coriander and
nutmeg and mix. Place the mixture in a food processor and process until
smooth. Or, fit a meat grinder with a medium die and grind the fish
mixture twice. Transfer mixture to a mixing bowl and place bowl over a
pan of ice water. Add the eggs and the whites and mix well. Slowly add the
cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal
loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a
double layer of aluminum foil. Place loaf pan in a larger pan and fill
with boiling water until it rises halfway to the top of the loaf pan.
Place in the oven for 1 hour. Remove pate from oven and its water bath.
Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least
3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in
hot water for a minute. Turn out onto a plate. Serve with toast or
crackers.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS
COOKBOOK
Salmon Soup
3 quart milk
2 tablespoon butter
1 can salmon
1 salt
1 pepper
1 cracker crumbs
Place three quarts milk over fire to scald, add 2 T. butter, can of
salmon,shredded with fork, (put in salmon when milk is hot), salt and
pepper to taste. Thicken with cracker crumbs.
Salmon Steak With Cloud Ears And Noodles
2 salmon steaks, 1 1/2 thick
8 cloud ear black fungus
2 cup soaked bean thread noodles
1 sq. pressed beancurd
2 sprigs chinese parsley (or
1 slivered green onion)
2 tablespoon peanut oil
2 slices fresh ginger root
1 clove garlic, sliced
3 cup chicken stock
1 tablespoon sherry
1/4 teaspoon salt
1 pinch white pepper
4 drops sesame oil
1 teaspoon red (sweetened) vinegar
Soak cloud ears and bean starch noodles separately in warm water for 30
minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil
becomes fragrant. Take care not to burn garlic; if you do, start over.
Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid
to gentle simmer; add salmon steaks carefully so they remain whole; add
diced bean curd. Cover and simmer for 5-7 minutes, until steaks are
cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.
Salmon Steaks
4 salmon steaks
1/4 cup oil
2 tablespoon lemon juice
2 tablespoon soy sauce
1/2 tablespoon ginger
Combine all ingredients and pour over steaks. Marinate 30 minutes; turn
steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.
Salmon Steaks With Raspberry Mirepoix
4 (4 oz.) salmon steaks
2 tablespoon raspberry vinegar
1/4 teaspoon pepper
1 raspberry mirepoix
Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar;
Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking
Spray. Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR
UntilSalmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix.
About 155Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix.
Fat 4.3, Chol. 40.
Salmon W/ Cabbage, Chestnuts & Bacon
32 chestnuts
1/2 lb slab bacon cut into 1/2-in cubes
2 small red cabbages finely shredded
1/2 teaspoon freshly ground pepper
5 lb whole salmon
2 cup dry white wine
1/2 cup unsalted butter
2 tablespoon unsalted butter
4 tablespoon finely minced shallots
1 cup white vinegar
1/4 teaspoon salt
PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut
andspread them on a cookie pan in the oven for 30-to-35 minutes. Remove
from oven and when they are cool enough to handle, peel them. Place the
bacon ina large skillet over medium heat and cook, stirring, about 5
minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until
well wilted. Remove from heat, add the chestnuts and transfer to a bowl.
Sprinkle the cavity of the salmon with pepper and stuff with the cabbage
mixture. Place the salmon in a roasting pan and add 1 cup wine and 2
tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its
other side and cook another 15-to-20 minutes, or until just barely cooked
at the bone. While the salmon is baking, prepare the sauce. In a small
saucepan over medium heat, combine shallots, remaining wine, vinegar and
salt. Cook until the mixture is almost dry. Remove from heat and whisk in
remaining butter. Arrange the salmon on a large serving platter and
offer the sauce on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon With 2 Purees
1 lb celery root
1 lb onions
1 1/2 lb mushrooms
2 tablespoon minced shallots
3/4 teaspoon salt
1 cup dry white wine
1/2 tablespoon finely minced garlic
2 cup fish stock
1 cup whipping cream
3 tablespoon chopped parsley
4 7 oz salmon steaks =or=- salmon fil; lets
1 tablespoon melted butter
2 tablespoon unsalted butter
PEEL THE ONIONS, roughly dice them and set aside. Remove and discard
celeryroot tops. Using a paring knife, peel and discard the thick black
outer layer. Cut the celery root into pieces large enough to fit in the
hopper ofa food processor. Fit with a shredding blade and shred the celery
root. Combine onion and celery root in a heavy pot. Cover onion and
celery root and place over low heat. Cook for 20 minutes, stirring
frequently. Remove cover and cook, stirring, another 10 minutes or so or
until the mixture is dry. Keep warm while preparing the rest of the recipe.
Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and
puree until smooth. Scrape this mixture into a medium saucepan over medium
heat and cook, uncovered, stirring, until the moisture has evaporated
and the mixture is dry. Remove from the heat and hold in a hot oven until
salmon is done. Preheat the broiler. Butter a 9-inch baking dish.
While mushroom mixture iscooking, combine the wine, garlic and 1/4 teaspoon
salt in another medium saucepan over medium heat. Cook, uncovered, until
reduced by half. Add the fish stock and reduce again until the mixture
starts to thicken. Add cream and reduce until sauce will coat the back of a
spoon. Scrape into a blender, add the parsley and blend until
smooth. Replace in saucepan. Placethe salmon in the baking dish and coat
the surface with melted butter. Sprinkle with 1/4 teaspoon of salt, and
place under broiler for 5 minutes. Replace parsley cream over medium heat
on top of the stove and whisk in theunsalted butter. To serve, place
dollops of celery root and mushroom puree on a warm plate. Lay a piece of
salmon on top between the 2 and spoon some sauce over the top.
MICHAEL ROBERTS - PRODIGY GUEST
CHEFS COOKBOOK
Salmon With Cabbage Chestnuts And Bacon
32 chestnuts
1/2 lb slab bacon cut into 1/2-in cubes
2 small red cabbages finely shredded
1/2 teaspoon freshly ground pepper
5 lb whole salmon
2 cup dry white wine
1/2 cup unsalted butter
2 tablespoon unsalted butter
4 tablespoon finely minced shallots
1 cup white vinegar
1/4 teaspoon salt
PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut
andspread them on a cookie pan in the oven for 30-to-35 minutes. Remove
from oven and when they are cool enough to handle, peel them. Place the
bacon ina large skillet over medium heat and cook, stirring, about 5
minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until
well wilted. Remove from heat, add the chestnuts and transfer to a bowl.
Sprinkle the cavity of the salmon with pepper and stuff with the cabbage
mixture. Place the salmon in a roasting pan and add 1 cup wine and 2
tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its
other side and cook another 15-to-20 minutes, or until just barely cooked
at the bone. While the salmon is baking, prepare the sauce. In a small
saucepan over medium heat, combine shallots, remaining wine, vinegar and
salt. Cook until the mixture is almost dry. Remove from heat and whisk in
remaining butter. Arrange the salmon on a large serving platter and
offer the sauce on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon With Fines Herbes Stuffing
1 whole side of salmon (2 lb) skin a; nd bones removed
1 tablespoon oil
1 cup minced onion
1/2 cup white wine
2 teaspoon salt
1 teaspoon white pepper
5 tablespoon butter
2 cup fresh bread crumbs
1 cup chopped parsley
3 tablespoon chopped fresh tarragon
2 teaspoon chopped fresh thyme
1/2 cup sherry
COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot,
place over medium heat and cook for 5 minutes. Add bread crumbs. Cook,
stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add
parsley, tarragon and thyme. Lay fillet on work surface and carefully
butterfly it by cutting in half to give you 2 thin fillets. Lay down a
piece of parchment paper larger than the 2 fillets side by side. Brush it
with oil. Lay the 2 pieces of salmon on the parchment head to tail,
forminga large rectangular fillet of salmon. Spread cool stuffing evenly
over the salmon and roll up the salmon cigarette style. Use the paper
underneath to assist rolling tightly into a cylinder. Preheat oven to 350F.
Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the
sherry in a saucepan; cook, reducing by half. Remove from heat and whisk
in the remaining butter. Unwrap the salmon from the paper and place
on a platter. Pour the sauce over and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Salmon With Leek Foudue
6 leeks
1/2 lb butter
1 cup light cream
1 salt and pepper
2 shallots
1/2 cup white wine
1 cup vegetable bouillon
5 to 6 ea sprigs of saffron
1/2 side of salmon (cut in 6 oz serving; s)
Chop leeks into medium size pieces and soak in cold water to eliminate
dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2
or3 minutes. When soft and transparent, add 1 cup light cream, salt and
pepper, and reduce until thickened. Set aside.
Chop shallots and saute them with 1 tsp butter. De glaze with white wine
and reduce to dry. Add vegetable bouillon, saffron and reduce by half.
Incorporate the remaining butter slowly, mixing with a whisk until sauce
thickens. Blend on high speed for 30 seconds. Set aside.
Saute the salmon, skin side down, on medium heat. When the skin is crisp,
remove from heat and place in preheated oven (400 degrees) for 5 minutes.
Remove from oven and allow to rest. Reheat leeks and the sauce and place
2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin
side up, and pour sauce around. Serves 6.
From Robert Henry's voted best Overall.
Salmon With Yogurt
2 salmon steaks; 6 oz each
1 yogurt; plain low-fat
2 low-cal bread; crumbed
1 spices of choice
Slather the yogurt over the salmon; both sides and edges to. Roll in soft
bread crumbs and spices of your choice (zap bread and spices in FP); broil
about 6" from flame or grill until done. Turn only ONCE!!! This was moist
and flavoprful and low too. Can be used with any thick cut of fish;
sword;halibut, etc.
Enjoy!!!
Sauteed Scallops On Red Pepper Sauce
1 sm garlic; minced/peeled
1 lg red bell pepper; peeled,
1 tablespoon yogurt; non-fat pl/yogurt
1 cup yogurt; non-fat pl/yogurt
1/4 cup coriander; torn (cilantro)
1 black pepper; to taste
1 tablespoon olive oil; fruity
1 pam
1 teaspoon olive oil
1 lb sea scallops; patted dry
2 tablespoon dry vermouth
2 tablespoon lemon juice
1 coriander leaves, for garnis
----~Red pepper sauce:----
----~Scallops MAKE THE SAUCE. Pla--
garlic, pepper and tablespoon of yogurt in the bowl of a food processor
fitted with a steel blade, and puree until smooth. Scrape the mixture into
a small bowl and stir in the remaining yogurt, coriander and black pepper.
Whisk in the olive oil, then spoon the sauce onto plates, spreading it out
with the back of a spoon. For the scallops, spray a medium-sized
skilletwith the non-stick coating. Add the olive oil, and heat until hot
but not smoking. Add the scallops and quickly saute them over high heat
until just cooked through, turning often, 2 to 3 minutes. Pour in the
vermouth and letit almost evaporate, then add the lemon juice. cooking a
few seconds longerso the scallops are glazed. Spoon them onto the plates
with the sauce. Sprinkle a few coriander leaves on top and serve at
once. Joanna Pruess PRODIGY service Guest Chef
Sauteed Scallops With Feta
1/2 large onion
1 1/2 bell peppers
2 oz butter
16 oz lg. sea scallops
2 jalepeno peppers; slice
1/2 cup mozzarella
1/2 cup feta cheese
1/2 cup white wine
1 pinch garlic; to taste
1 salt; to taste
1 chili powder; to taste
Saute onion, bell peppers, jalepenos and sea scallops in butter until
soft.Add 1/2 c of white wine and steam. Cover for 45 seconds. Sprinkle with
mozzarella and feta. Add pinches of garlic, salt and chili powder and
let simmer until cheeses melt. Serve over rice. Serves 2.
Savoury Salmon Bread Cases
1 1/2 tablespoon butter
3 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1/4 cup salmon liquid
1/4 cup chopped gherkins
1 cup flaked salmon
2 tablespoon mayonnaise
1 tablespoon lemon juice
1 loaf sliced bread, crusts removed
1 melted butter
1. melt butter, add flour and seasoning. cook 2 minutes.
2. remove from heat, gradually add combined milk and salmon liquid.
3. return to heat and stir constantly till mixture boils and thickens.
4. add remaining ingredients and mix through. place hot filling into
heated bread cases and serve.
Bread Cases:-
1. brush both sides of bread with melted butter.
2. press diagonal corners into deep base patty tins. bake at 200 degrees
cfor approximately 10-15 minutes till crisp and golden.
Scallops Fenton
3 lb scallops
1 1/2 cup dry white wine
2 tablespoon fresh lemon juice
3/4 lb mushrooms; sliced
1 small green pepper; sliced
1/4 cup butter
1/2 teaspoon salt
1 dash fresh ground pepper
4 tablespoon flour
1 cup diced swiss cheese
1/2 cup grated romano cheese
1 cup heavy cream, whipped
2 tablespoon butter for topping
1 paprika
Bring wine and lemon juice to boil and add scallops, mushrooms, and green
pepper. Simmer just until scallops are tender. Be careful not to
overcook!!! Drain, reserving liquid. Melt butter in saucepan, blending in
salt, pepper, and flour until bubbly. Gradually stir in reserved liquid
andcook until thickened. Add Swiss cheese and 1/2 of the Romano and stir
over very low heat until blended. Remove from heat and fold in whipped
cream. Stir in scallop mixture, then divide between eight, individual,
buttered scallop shells/baking dishes. Sprinkle tops with remaining
Romano, dot withbutter and sprinkle with pap- rika. Broil until golden
brown. Watch them carefully so as not to burn!!!! This, as you may guess,
is sinfully rich and deliciously bad for you. Scallops themselves,
however, are very low in cholesterol. If you would also like to try some
plainer, New England-style scallop recipes, just let me know. Yours in good
food and good fellowship! FROM: DAVID SAWYER (RJHV41A)
Scallops Provencal
----PHILLY.INQUIRER----
1 tablespoon olive oil,full flavore
2 tablespoon fresh parsley,chopped
1 clove garlic minced
2 oz black olives chopped
1 lb scallops,bay or sea
1 dash of freshly ground peppe
2 large ripe tomatoes peeled
1 and coarsley chopped
1/2 cup green onions sliced
1 thin
1/2 lb mushrooms thinly slice
COMBINE OIL,GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF
CASSEROLE.MICROWAVE ON HIGH 30 SECONDS.IF USING SEA SCALLOPS QUARTER
THEM.
ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.STIR IN
TOMATOES,MUSHROOMS,PARSLEY,OLIVES,PEPPER TO TASTE AND TWO
TABLESPOONS BASI
COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES,STIR.
COVER
AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE
AND
COOKED THROUGH.TO SERVE,SPOON INTO INDIVIDUAL SERVING BOWLS AND
SPRINKLE
WITH REMAINING BASIL,MAKES FOUR SERVINGS.
Scallops Saute
1 lb fresh sea scallops
1 tablespoon margarine
1/2 lb fresh snow peas
2 stalks celery, diagonally
1 sliced
2 tablespoon chablis or dry white wine
1 tablespoon + 1 1/2 t. lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
1 teaspoon chopped fresh parlsey
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender.
Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add
Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture
ToA Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated.
Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,&
Bread Sticks. Fat 3.3 Chol. 40.
Scallops With Mushrooms In Shells
1/2 cup butter,at room temperature
1 lb fresh bay scallops
1/2 cup soft bread crumbs
1 cup thinly sliced mushrooms
1/2 cup finely chopped fresh parsley
3 tablespoon finely chopped shallots
1 salt and pepper
1 tablespoon finely chopped garlic
Preheat the oven to 450 degrees.Melt 1/4 cup of the butter in a small
skillet and add the mushrooms.Cook,stirring often,until the mushrooms are
wilted and give up their liquid.Add the shallots and garlic and cook
briefly.
Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2
tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt
and pepper to taste.Blend well.
Use the mixture to fill 6 seafood shells.Arrange the filled shells on a
baking dish or cookie sheet.Melt the rest of the butter and pour over the
mixture in the shells.Place in the oven and bake 10 minutes.
Run the scallops under the broiler until nicely browned on top,about 1
minute.
Makes 6 servings.
///\oo/\\\ From the hearth in Sandee's Kitchen...
Scallops Zinfandel
7 scallops
2 chopped onions
1 tablespoon chopped parsley
1 centiliter garlic minced
1/2 cup zinfandel white wine
1 salt, pepper
1 plain crackers
Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With Onions,
Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300
Degrees. Garnish With Parsley & Serve.
Scandinavian Fish Salad
2/3 cup malt vinegar
2/3 cup water
3 tablespoon sugar
1 tablespoon pickling spice
4 fresh herrings, cleaned, filleted
1 1/4 cup sour cream
3 tablespoon mayonnaise
2 teaspoon dijon-style mustard
1 onion, halved, thinly sliced
1 green delicious apple
1 red delicious apple
1 red leaf lettuce leaves (opt
4 green onion daisies (opt)
1 fresh dill sprigs (opt)
In small saucepan, combine vinegar and water. Add sugar and Pickling Spice.
Bring to a boil, stirring to dissolve sugar. Boil 2 minutes; cool. Strain
and discard spices. Cut herring fillets in 1/2"-wide strips and place in a
shallow dish. Pour cold marinade over fish. Cover and marinate several
hours or overnight.
Drain herring strips. In a bowl, combine sour cream, mayonnaise, mustard
and onion. Cut apples in fourths, remove cores and slice thinly (do not
peel). Add sliced apples and herrings to sour cream mixture and mix
together gently until coated with dressing. Arrange lettuce leaves on 4
plates. Spoon herring mixture on plates and garnish with green onion
daisies and dill sprigs, if desired. Serve chilled.
Sea Bass Greek Style
1 karen mintzias
8 8-oz sea bass fillets
1/2 cup flour (or as needed)
2 tablespoon light olive oil
1 lemon; juiced
3 tablespoon vegetable oil
2 large yellow onions; chopped fine
6 garlic cloves; crushed
1 bunch parsley; chopped
1 pinch pepper
3 1/2 cup canned tomatoes
1 tomato; chopped
3 bay leaves
1/2 teaspoon rosemary
1/2 cup dry white wine
1 lemon; cut into 8 wedges
Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on
medium high until it is hot. Quickly sear the fillets on both sides so
that they are sealed. Place the fish in a large baking pan and sprinkle
onthe lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on
medium high until it is hot. Add the onions, garlic, and parsley. Saute
the ingredients for 3 to 4 minutes, or until the onions are translucent.
Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned
tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the
ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 F. Pour the sauce over the fish and bake it for
20minutes, or until it is just done.
Garnish the dish with the lemon wedges.
Sea Bass In Cilantro
2 lb sea bass or red snapper; *
1 cup milk
1 teaspoon cumin; ground
1 cup onion; chopped, 1 large
1/4 cup vegetable oil
1 cup green chiles; **
1/4 cup fresh cilantro; snipped, ***
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon or lime wedges
* Bass Or Red Snapper fillets should be cut into 8 serving pieces. **
Green chiles should be canned, drained and finely chopped. *** You can use
up to 1/2 cup of the snipped Cilantro. To Taste. Place fish fillets in a
shallow glass or plastic dish. Mix milk with cumin and pour over the
fish.Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a
2-quart saucepan until tender. Stir in the remaining ingredients
except the fish and fruit wedges. Heat to boiling and then reduce the
heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the
oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of
eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion
mixture onto the fish. Fold foil over the fish and seal security. Place
foil packets onan ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake
until fish fishflakes easily with fork, 25 to 30 minutes. Serve with lemon
or lime wedges.
Seafood Baked In A Package
3 lb swordfish or halibut, cut into serv; ing pieces 1/2 t
1 salt and pepper
1/3 cup butter, room temperature
1 1/2 teaspoon garlic puree
1 tablespoon lemon juice
1 teaspoon dried tarragon
3/4 lb uncooked small or medium shrimp, sh; elled and devei
1/4 cup dry white wine
1/4 cup whipping cream
2 tablespoon chopped fresh parsley (garnish)
Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix
butter, garlic, lemon juice and tarragon until well blended. Using half of
butter mixture, coat one side of fish and place buttered side down on half
a sheet of heavy-duty aluminum foil that measures 48 inches in length.
Place shrimp on top of fish and dot with remaining butter mixture. Pour
wine over. Fold other half of sheet over fish; seal and crimp foil.
Bake 25-30 minutes in upper part of oven.
Remove fish and shrimp and keep warm on a heated serving platter loosely
covered with aluminum foil.
Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1
cup. Pour over fish, sprinkle with parsley and serve at once. Serves 6 to 8.
Seafood Chilaquiles Casserole
1/2 cup vegetable oil
10 flour or corn tortillas; *
1/2 cup green onions w/tops; sliced
1/4 cup margarine or butter
1/4 cup unbleached flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup half & half light cream
1 chipotle chile; **
1 lb bay scallops
1 lb raw shrimp; medium, shelled
4 bacon slices; ***
* Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch
** Chipotle Chile should be a canned one in adobo sauce and be finely
*** Bacon should be crisply cooked and crumbled.
Seafood Chowder
1 medium onion; minced
1 tablespoon butter
1 1/2 teaspoon thyme
1 1/4 teaspoon celery salt
2 cup whipping cream
9 oz haddock or halibut fillets
6 oz scallops; chopped
3 oz lobster meat; cooked & chopped
3/4 cup sour cream
3 potatoes; peeled, cooked and diced
1 1/4 cup milk salt pepper
1 paprika for garnish
"A traditional Atlantic chowder is made with fish or shellfish, canned
milk, potatoes, onions and is served with a dollop of butter. This
version,which comes from a Nova Scotia fisherman and uses sour cream, fresh
cream and thyme, is quite different and very good. When reheated leftover
chowder, it may be necessary to add a little more milk or cream,
because the fish and potatoes will have absorbed some of the liquid."
Cook the onion in the butter until transparent. Add the thyme and
celery salt. Remove from heat. In a saucepan, pour the whipping cream
over the fish fillets.Cover, bring to a boil and simmer slowly for 10
minutes or till the fish flakes easily. Remove the fish with a slotted
spoon, then break into small pieces and remove any bones. Add the onion
mixture and thescallops to the poaching liquid. Bring to barely a boil,
then simmer for about 1 minute or till the scallops are opaque. If the
chowder is not to beeaten immediately, refrigerate everything at this
stage. Just before serving, add the fish, lobster, sour cream,
potatoes and milk. Heat through, but do not allow to boil. Season
with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve
immediately. SERVES: 4-6
Seafood Creole
2 tablespoon margarine
1/4 cup onion, chopped
1/4 cup red pepper, chopped
1 centiliter garlic, minced
1 can tomatoes (16 oz.)
1 teaspoon basil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
3 teaspoon cornstarch
2 tablespoon cold water
1/2 lb fresh shrimp or
1/2 lb frozen shrimp, thawed
1/2 lb fresh crab or
1/2 lb frozen crab, thawed
2 cup peppery rice
Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook
Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine
cornstarch and water in a small bowl. Mix well. Add to tomato mixture.
Stiruntil bubbly. Add shrimp and crab and heat to boiling. Reduce heat and
simmer for 10 minutes or until seafood is thoroughly cooked. Serve on
top of rice. Serves 4.
Seafood Glace'
2 envelopes unflavored gelatin
1/2 cup cold water
10 oz cans consomme'
1 tablespoon lemon juice
2 tablespoon finely chopped green onion
2 tablespoon finely chopped curly
1 parsley
1/2 teaspoon tabasco
3 dz boiled shrimp or crawfish,
1 or 1/2 lb fresh crabmeat
2 to 3 dz crackers
1 mayonnaise
1 curly parlsey sprigs
Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme'
until hot, but not boiling. 3 Add lemon juice, chopped green onion,
parsley, tabasco, and the dissolved gelatin mixture to the consomme' and
stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the
bottom of each holder or tin. 6 Pour the consomme mixture over the
seafood,cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain
crackers thinly spread with mayonnaise and garnish each with a sprig of
parsley.
Seafood Gumbo
3 lb fresh shrimp
3 cup vegetable oil
4 tablespoon chopped garlic
3 tablespoon black pepper
2 pint oysters
2 cup bell peppers chopped
1 cup green onions chopped
2 teaspoon red pepper
3 can 14oz. whole tomatoes & juice
2 lb lump crabmeat
8 cup onions - chopped
1 can 8oz. tomato sauce
1 gal water
4 1/2 cup flour
3 cup celery - chopped
3 tablespoon salt
3/4 cup parsley - chopped
Make a roux by stirring flour and vegetable oil until a well browned
peanutbutter color. Not Burned! When roux is made, addonions,bell
peppers,celery,and garlic. Cook, stirring, until vegetables are limp,
beingcareful not to burn. Add hand squeezed tomatoes, tomato sauce, salt
and peppers. Cook and stir until well blended. Add water and cook 50
minutes. Turn fire off. Let sit until ready to serve. Just before
serving,bring to alight bubble.If to thick add more water. Add shrimp. Cook
10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5
minutes more. It is important not to overcook the seafood. Serve
immediately over rice or noodles.
Seafood Lasagna
1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
2 cup garlic; crushed
2 cup milk
2 cup chicken broth
1/4 teaspoon pepper
1 teaspoon basil
2 cup mozzarella cheese, shredded
1/2 cup green onions, chopped
15 each lasagna noodles: uncooked
1 cup cottage cheese; small curd
2/3 cup cooked shrimp cut bite size
2/3 cup cooked bay scallops bite siz
2/3 cup crabmeat cut bite size
1/3 cup dry white wine
Heat butter in a large saucepan over low heat until melted. Add garlic.
Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from
heat. Stir in milk, broth and white wine. Return to stove and heat to
boiling, stirring constantly. Boil for 1 minute. Add mozzarella
cheese,onions, basil and pepper. Cook over low heat until cheese is
melted,stirring constantly. Spread about 1 1/2 cups of the sauce in an
ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as
needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups
of sauce and then top with another 5 lasagna noodles. Spread seafood over
this layer andtop with another 1 1/2 cups of sauce. Cover with the last 5
lasagna noodlesand top with all of the remaining sauce. If desired, top
with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 -
45 minutes or until the noodles are tender. Let stand for 15 minutes
before cutting. Hopeyou love this as much as we do!!!
Patti Anderson, Prodigy Food & Wine Board
Seafood Pozole
1 small onion
1 can yellow hominy (15 oz.)
3/4 lb rockfish fillet
2 teaspoon olive oil or salad oil
1 lime
3 cup low-salt chicken broth
1 can diced tomatoes and juice (14 1/2 o; z, .)
1 can chopped green chilies (4 oz.)
2 teaspoon ground cumin
Salsa or hot pepper sauce
Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish,
patdry, and cut into 3/4 inch cubes (discard any bones you discover while
cutting fish). Slice lime into 6 wedges.
Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat
until onion is tender, about 5 minutes.
2. Add hominy, chicken broth, tomatoes and their juice, chilies and
cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
3. Add fish; simmer and stir gently until fish flakes when prodded
with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime
wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside
to seasonto taste. Makes 6 servings.
Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g
Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat,
.3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.
Seafood Sausage
1/2 lb whitefish, skinned, boned
1/4 lb salmon, skinned and boned
1/4 lb shrimps, peeled
2 tablespoon finely minced onion
1 bunch parsley; stems removed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup egg whites
4 feet sausage casings
CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a
food processor and pulse until coarsely chopped. Or, pass all the
ingredients through a meat grinder fitted with medium holes. Stuff the
mixture into sausage casings or form 2 long sausages in plastic wrap.
Poachthe sausages in gently simmering water for 5 minutes, drain and let
cool. If you have used plastic wrap to form the sausages, remove it when
sausagesare cool. Cut sausages into 6-inch lengths. To serve, grill the
sausages orplace under a preheated broiler. Since the sausages are already
cooked, we want only to reheat them and crisp their skins.
Makes 8 Sausages, or 4 Servings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Seafood Soup
1 large thin sliced onion
1 cup chopped green onion & tops
3 centiliter garlic fine chopped
1/2 cup fine chopped parsley
1 seeded and diced bell
1 pepper
3 cup tomato sauce
1 cup dry white wine
1 cup water
1/4 teaspoon thyme crushed
1/4 teaspoon rosemary crushed
1 teaspoon salt
1/4 teaspoon fresh ground black
1 pepper
1 bay leaf
1 lb crab/firm white fish cubed
1 lb shrimp
6 scallops/clams in the shell
Combine onions and garlic and cook, covered, over low heat until soft,
stirring frequently so they don't scorch. Add parsley, bell pepper, tomato
sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
covered 1 hour. Add crab or white fish, shrimp, scallops or clams and
cook,covered, for 8-10 minutes or until scallops or clam shells open.
Discard any shells that do not open.
Seafood Wellington (Chef Axel's Original Recipe)
8 oz lobstertail meat
8 giant prawns
12 large scallops
4 cup quartered mushrooms
4 oz clarified butter
1 1/2 oz cognac
----NANTUA SAUCE----
4 oz clarified butter
1 medium onion
1 pint lobster stock
1/2 pint heavy cream
1 tablespoon flour (heaping measure)
1 teaspoon tomato paste
1/4 teaspoon cayenne
1 dash tabasco
1 paprika; to taste
1 small lemon wedge
1 salt and pepper; to taste
Bake four vol au vents (puff pastry shells). Either use homemade mille
feuille or commercial puff pastry dough and follow instructions. Vol au
vent should be oval shaped and about 12 x 8 cm (5" x 3") in size.
Sauce preparation: Saute finely-chopped onion in 4 ounces clarified
butter, add tomato paste, flour, and paprika. Mix well, add stock,
stirring until smooth. Simmer on low heat for 15 minutes. Add heavy
cream, seasoning to taste. Add a dash of cayenne, tabasco and the lemon
wedge (easy on the spices; Nantua sauce should not be spicy hot). Let
simmer for five more minutes. Retrieve lemon. Blend sauce in high-spped
blender until smooth and creamy.
Heat saute pan on medium to high heat. Drop in butter, then add in quick
succession: first lobster meat, then prawns, sauteeing each until rare,
then add mushrooms. Flame with cognac, add the scallops and saute for 2-3
minutes. Pour in the Nantua sauce, adding the bay shrimp, and bring to a
short bowl. Fill in preheated vol au vents and serve with steamed
vegetables.
Seared Scallops With Cucumber-Pepper Relish
1 lb scallops
1 salt
1 pepper, white
2 tablespoon olive oil
1 *relish*
1 lemon grass stalk
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon red pepper flakes
2 cucumber, med
1 banana pepper; devein/minced
1 serrano, red; deveined/mince
2 teaspoon cilantro; minced
2 teaspoon basil, fresh; minced
2 teaspoon mint, fresh; minced
1/3 cup lime juice
1 salt
1 pepper, white
Servings: 4
Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers
lengthwise, then seed and slice thin crosswise.
Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup
water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain
mixture into a bowl and cool slightly; discard solids. Stir in all other
sauce ingredients.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Heat one tablespoon oil in a wok or non-stick skillet. Working in batches
to avoid overcrowding, and adding remaining oil as needed, saute scallops,
turning once, until seared.
Spoon a portion of relish onto each plate. Arrange a portion of scallops
over the relish and serve immediately.
~-- COOK's Magazine
Simple Salmon Fillets
3/4 lb salmon; fillets are best
1 lemon
1 teaspoon dill; dried or better, fresh
1 salt
1 pepper; white
2 tablespoon mayonaise
Hopefully you selected 2 nice fillets. Preheat the oven to 400F. Place the
fillets skin side down in a baking dish (I use glass). Squeeze the lemon
over and lightly sprinkle with salt and some white pepper.
Then spread the dill over the fillets and let set for fifteen minutes--if
you have the time! Spread the Mayo evenly over the entire surface and cut
end(s) of the fillets (just like spreading peanut butter).
Place on a high shelf in the oven (just under the broiler element). Bake
for 10 to 15 minutes for each inch of thickness. Then kick the broiler in
for a few minutes, just until you see some browning of the mayo. * This
technique will give you delicious, moist salmon every time--just don't
overdo the cooking! The broiler bit isn't mandatory, it just gives a nice
finish. If you skip the broiler then just add a few minutes to the baking
time.
Smallmouth A La Spednik Sauteed Bass Meunier
2 1 1/2-lb. bass, dressed,
1 heads and tail removed,
1 skinned
5 tablespoon butter
1 salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
1 parsley for garnish
Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
pepper, and saute slowly in the melted butter over medium heat until well
browned.
Turn carefully with a spatula and brown the other side. When the fish has
turned opaque, remove to a warm platter and garnish with parsley.
Stir vinegar into the fat and "greables." Heat and pour over fish.
Smoked Fish Spread
1 1/2 lb smoked fish
2 teaspoon minced onion
2 teaspoon finely chopped celery
1 clove garlic, crushed
2 tablespoon finely chopped sweet pickle
1 1/4 cup mayonnaise
1 tablespoon prepared mustard
1 dash of worcestershire sauce
2 tablespoon chopped fresh parsley
Remove skins and bones from fish. Flake fish well. Combine with
remainingingredients and chill. Serve with assorted crackers or party
breads. Yield: 3-1/2 cups.
From: Southern Living, The Quick & Easy Cookbook Shared By:
Pat Stockett
Smoked Salmon And Dill
1/3 lb smoked salmon, thinly sliced
1 dill, to taste
3 oz package cream cheese, soften
1 cream
1 fresh ground pepper
1 dark bread
1 bunch watercress
1 horseradish
Combine the horseradish, pepper, cream cheese, and enough cream for cheese
to spread easily. Place bread slices between pieces of wax paper and roll
until thin. Spread cheese on bread, top with salmon, sprinkle with dill.
Top each slice with watercress and roll. Wrap each roll in plastic wrap
andchill. To serve, slice each roll in about six pieces.
Smoked Salmon Canapes
1/2 (8 oz.) pkg. neufchatel
1 cheese softened
1/2 teaspoon grated lime rind
1/4 teaspoon onion powder
1 1/2 lb jicama, unpeeled
1/2 teaspoon worcestershire sauce
1 tablespoon ground black pepper
2 oz smoked salmon cut into
1 36 thin strips.
1 3 lime wedges
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime
Wedge.Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining
Triangles.Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top
With A Salmon Strip.
(Fat 0.8. Chol. 3.)
Smoked Salmon Spread
12 oz philly free
8 oz philly lite
1 large can salmon in water, drained
1 finely chopped green onions
1 liquid smoke to taste
1 pepper to taste
Combine all ingredients and mix well. Refrigerate until ready to serve.
Typed by Syd Bigger.
Smoked Trout Tartlets
----PHYLLO TART SHELLS----
1 large egg white
2 tablespoon olive oil
1/4 teaspoon salt
8 phyllo dough sheets (14x18
----SMOKED TROUT FILLING----
2 pkg cream cheese, low-fat (8 oz)
1/2 lb trout fillets; smoked, skin -and pin bon
1/3 cup scallions; chopped (2 scall
4 teaspoon horseradish; well drained
1 cup cucumber; shredded
To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly
coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl,
whisktogether egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush,
lightly coat it with the egg-white mixture. Lay a second sheet
smoothly on top, taking care to line up the edges before setting the sheet
down. (Once you set down the sheet, it cannot be moved.) Brush with the
egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on
top but do not brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5
strips crosswise, making 24 squares. Press squares into muffin
cups and bake for 8to 12 minutes, or until golden brown and crisp. Transfer
the tartlets to a rack and let cool. Repeat the procedure with the
remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet
shells may be stored in a closed container at room temperature for 1 week
or in the freezer for up to2 months.)
To make smoked trout filling: In a food
processor, combine cream cheese and smoked trout; process until
fairly smooth. Add scallions and horseradish and pulse until just
combined. (Alternatively, finely mince thesmoked trout with a knife and
combine with the cream cheese, scallion and horseradish in a small bowl.)
(The smoked filling may be made ahead and refrigerated for up to 2
days.) Shortly before serving, spoon or pipe about1 heaping tsp. of filling
into each tartlet shell and garnish with shreddedcucumber.
50 calories per piece: 3
g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol.
**"The rich, creamy
filling contrasts with the pleasant crunch of the tartlet shell."
~-From Eating Well, May/June 1993.
Smoked Trout With Watercress Sauce
1 bunch watercress
1 cup sour cream
1 tablespoon fresh lemon juice
2 dashes of tabasco sauce
1 salt and freshly ground
1 black pepper to taste
3 smoked trout, skinned and
1 filleted into 6 pieces
6 lemon wedges
6 watercress sprigs
Wash and trim the watercress. Pat it dry and chop it (you should have
about 1 1/2 cups).
Put the watercress in the bowl of an electric blender with the sour cream,
lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high
for several seconds, or until the mixture is very smooth.
Serve the sauce over the trout. Garnish each serving with a lemon wedge
and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce
with leftover cooked and chilled East Lake "pink-meat" trout if smoked
trout is not available.)
Smoked Tuna Pate
1 lb smoked tuna or smoked mackerel skin; removed
6 oz cream cheese, softened
3 tablespoon to 4 tb mayonnaise
1 juice of 1/2 large lemon (about 2 t; b)
1 salt and freshly ground black peppe; r
2 tablespoon very finely diced red onion
From: Bill Birner
Any number of smoked fish can be used in this simple recipe. Instead of a
large serving bowl, you can also chill it in small individual bowls or
ramekins for an elegant first course, with thinly sliced French or black
bread.
Flake the tuna or mackerel and combine it with the cream cheese,
mayonnaiseand lemon juice in a food processor. Process until smooth and
season to taste with salt and pepper. Transfer the mixture to a serving
bowl and foldin the red onion. Cover and chill the pate until ready to
serve.
MAKES 6 SERVINGS.
Smoky Salmon
1 7-3/4 oz can of salmon
1 tablespoon lemon juice
2 teaspoon grated onion
2 teaspoon horseradish
1/4 teaspoon liquid smoke
1 salt and pepper to taste
1 8 oz package cream cheese, softened
1/4 cup chopped pecans
2 tablespoon snipped parsley
Smoky Salmon xxxxxxxxxxxx
Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish,
liquid smoke, salt and peppe4 r with cream cheese. Blend together well.
Shape into a ball or log on wax paper. Wrap and chill for several hours.
Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill.
Ifdesired, just before serving shape into fish shape and garnish with
additional
Soft Shell Crabs With Scallions
----PHILLY.INQUIRER----
4 live soft-shell crabs
3 tablespoon coarsely chopped fresh
1 mint
3 tablespoon olive oil
3 cloves garlic finely chopped
1 hot pepper flakes to taste
1 cup coarsely chopped tomat
1/2 cup dry white wine
1 cup thinly sliced scallion
1 salt to taste
CLEAN SOFT SHELL CRABS,WASH AND PAT DRY.IN A MEDIUM SKILLET,HEAT THE
OIL
UNTIL HOT.ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON
COLOR.ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER
AND COOK
OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES.ADD THE
WINE,COV
AND SIMMER FOR 10 MINUTES.ADD THE CRABS,AND SALT TO TASTE,COVER AND
SIMMER
FOR ABOUT EIGHT MINUTESIN ALL.( FOUR MINUTES ON EACH SIDE) SERVE THE
CRABS
AT ONCE ON HEATED PLATES.MAKES TWO SERVINGS.
Sour Cream Stuffing For Fish
3/4 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter/margarine, melted
4 cup bread crumbs, dried
1/2 cup sour cream
1/4 cup lemon, diced, peeled
2 tablespoon lemon rind, grated
1 teaspoon paprika
1 teaspoon salt
Cook celery and onion in butter til tender. Combine all ingredients
and mix thoroughly. Makes approximately 1 quart stuffing for fish.
Soured Cream Clam Dip
1 can gorton's clams, drained
1/8 teaspoon pepper
1 cup soured cream
1/2 teaspoon celery salt
2 teaspoon lemon juice
2 tablespoon minced onion
1/2 teaspoon salt
Gently fold clams into sour cream. Add other ingredients and stir gently
until blended. Serve with chips.
Shared By: Pat Stockett
Soused Oysters - Ostiones En Escabeche
1 jim vorheis
1/2 cup light olive oil
1/3 cup finely sliced white onion
8 garlic cloves, peeled
1/2 cup finely sliced carrots, blanched
1/2 cup cauliflower flowerets, blanched
2 california bay leaves
3 fresh marjoram sprigs or 1/4 tsp d; r, ied
1 1/2 teaspoon dried oregano, mexican if possible
1/2 teaspoon peppercorns
1 sea salt to taste
1/4 cup vinegar
2 cup shucked oysters or other seafood (s; hrimp, crab,
1 scallops, alone or together)
1 lime, thinly sliced
1 strips of canned jalapenos en escab; eche (to taste)
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
until the mixture comes to a boil. Add the oysters, sliced lime, and
jalapenos* and cook until the oysters are plump and just cooked - about 2
minutes.
Set aside to cool. Refrigerate overnight and serve at room temperature.
* Jalapenos may be omitted and passed separately at the table.
The Art of Mexican Cooking From the collection of Jim Vorheis
Spanish Style Codfish
1 lb salt cod
1/4 cup onion; chopped, 1 sm.
1 each clove garlic; minced
1/4 cup vegetable oil
8 oz tomatoes; cut up, 1 cn
2 tablespoon pimentos; chopped
1 dash pepper
2 tablespoon sherry; dry
1/4 cup pimento stuffed olives; *
* Pimento-stuffed olives should be sliced. Rinse the excess salt from
the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces. Cook the onion and garlic in oil
until the onion is tender but not brown. Add the fish pieces and cook
until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done. Add the sherry
and heat through. Garnish with the sliced olives.
Spetsioteko Psari (Baked Fish Greek Style)
1/4 cup olive oil
1/2 cup dry bread crumbs
2 lb red snapper fillets*
1 teaspoon salt
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup tomato sauce
1 cup snipped parsley
1/2 cup dry white wine
2 cloves garlic,finely chopped
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup dry bread crumbs
Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2
inches.Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets in
single layer in baking dish; sprinkle with 1 teaspoon salt. Pour lemon
juice on top.#
Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1
teaspoon salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup
bread crumbs. Bake uncovered until golden brown, about 40 minutes.
Remove fillets to warmplatter.#
*NOTE: 2 pounds fresh or frozen (thawed) cod,
haddock, halibut or yellow pike fillets can be substituted for the red
snapper fillets.#
Spring Trout And Fiddlehead
4 10 freshly caught trout
1/4 cup salad oil
1/4 cup white flour
1 fiddlehead ferns
1/4 cup cornmeal
4 quart boiling water
1 salt and pepper
1 butter
1 dash of garlic powder
Clean the fish well in cold water. Dredge in both flours to which salt,
pepper and garlic powder has been added. Fry in hot oil, turning once
whenskin is crisp.
Cook the fiddleheads in boiling water. Boil for 3 minutes only.
Fiddleheads will be cooked, yet very crisp. Remove from water and
drain. Dot with pats of butter.
Steamed Fresh Crab In Curry Sauce
1 large whole fresh crab
6 slices ginger root
2 tablespoon dry sherry
3 spring onions or chinese
1 parsley
----SAUCE----
1/2 bell pepper, diced
1 teaspoon curry powder
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup stock
1 teaspoon ginger, minced
1 clove garlic, minced
2 tablespoon peanut oil
1 cornstarch paste
Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until
fragrant. Add curry powder. Stir over medium heat for about 1 minute -
avoid burning powder. Add stock, salt, sugar and ginger; bring to boil;
cook for 1 minute. Add bell pepper, which has been coarsely diced into
1/4" squares; stir in enough thin cornstarch paste to make a light sauce.
As soon as sauce thickens, remove from heat and reserve. This sauce can be
made up ahead and reheated just before serving.
Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs
with cleaver; wash all parts, cleaning out junk; cut soft inner sections
oflegs into manageable pieces. Carefully crack claws, keeping them intact.
Reassemble crab on oval platter. Before putting on back, sprinkle meat
withdry sherry; lay ginger on top; then put on back plate. Wash green
onions, remove roots, and shred, greens and all, into 2" sections.
Bring water in steamer to rolling boil. Steam crab for about
15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or
keep hot in double boiler). Remove steamed crab from steamer; drain excess
water. Lift back plate off crab; pour curry sauce over crab; sprinkle with
onion shreds; return back plate. Serve.
Steamed Oysters With Black Beans
12 oysters, freshly shucked on the hal; f shell
2 teaspoon fermented black beans, rinsed and d; rained *
1 tablespoon soy sauce, low-sodium
1 tablespoon shao-hsing wine, * or dry sherry
1 1/2 teaspoon sugar
1 tablespoon white vinegar, distilled
2 tablespoon chicken stock, or canned low-sodium; broth
2 teaspoon oriental sesame oil
1 tablespoon peanut oil
1 pinch freshly ground white pepper
1 tablespoon red bell pepper, minced
1 small scallion, green part only, thinly s; liced
* available at asian markets
1. Place the oysters on a large heatproof dish. Divide the black beans
evenly and place atop each oyster. 2. In a small bowl, combine the soy
sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and
white pepper. Distribute the mixture over each oyster. 3. In a wok with a
steamer rack or in a steamer pot, bring 6 cups of water to a boil over
highheat. Place the dish on the steamer rack, cover and steam the oysters
untilplumped and opaque, 2 to 3 minutes. Do not overcook or the oysters
will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters
on eachof 6 serving plates. Serve hot. 6 First-Course Servings. 69
Calories and 157 Mg Sodium per serving. Recipe from Food & Wine,
September, 1989.
Steamed Salmon Sauce
1/4 cup hopped onions
4 chopped canned plum tomatoes
2 minced garlic cloves
1 salt and pepper to taste
1 tablespoon grated orange zest
4 oz 4 skinless salmon filets
1/2 cup orange juice
1 teaspoon virgin olive oil
1/2 cup white wine
4 basil leaves
IN A SMALL SAUCEPAN SIMMER 1/4 CUP CHOPPED ONIONS,2 MINCED GARLIC
CLOVES,AND 1 TABLESPOON FINELY GRATED ORANGE ZEST IN 1/2 CUP ORANGE
JUICE
AND 1/2 CUP WHITE WINE UNTIL REDUCED TO 1/4 CUP.ADD 4 CHOPPED CANNED
PLUM
TOMATOES AND SALT AND PEPPER TO TASTE.SEASON FOUR,FOUR OUNCE PIECES
OF
SKINLESS SALMON FILETS WITH SALT AND PEPPER,AND DRIZZLE WITH ONE
TEASPOON
VIRGIN OLIVE OIL.TOP EACH PIECE OF FISH WITH A BASIL LEAF AND PLACE ON
THE
SIMMERRING SAUCE.COVER AND STEAM FOR EIGHT TO TEN MINUTES,UNTIL THE
FISH I
OPAQUE AND FLAKES TO A GENTILE TOUCH.MAKES FOUR SERVINGS.
Steamed Stuffed Clams
18 cherrystone clams, cleaned
1/2 teaspoon salt
1/2 lb pork, finely ground
1/4 cup fresh mushrooms, finely diced
1 tablespoon soy sauce
1 tablespoon chablis
1 tablespoon cornstarch
1 tablespoon scallion, minced
1 tablespoon ginger root, peeled and minced
1/2 teaspoon sesame oil
1/2 teaspoon salt
Place the clams into a large pot together with the salt and 1/2 cup of
water. Place over high heat and steam the clams for about 5 minutes,
shaking the pot frequently, just until the clams open.
Drain the clams. Remove clams from the shells, discarding any shells that
have not opened. Mince the clams. Rinse and dry 18 half shells.
In a mixing bowl, combine clams and all the remaining ingredients. Mix
well, and toss the mixture lightly against the inside of the bowl to
combine and compact it.
With a spoon dipped in cold water, stuff the reserved shells with this
mixture, mounding it and smoothing it. Arrange clams on a tray in a
steamer for 20 minutes.
From: The Clam Lovers Cookbook Shared By: Pat Stockett
Steamed Whole Fish
2 lb whole fish (cleaned weight)
1 rock cod, flounder, pomfret
2 teaspoon salt
4 scallions
1 tablespoon ginger slivers
1 cup stock
1 tablespoon dry gin
1/2 teaspoon sugar
1 cornstarch paste
2 tablespoon peanut oil
1 sprig chinese parsley
For more people, use more than one fish. Each fish should be no more than
2 lbs. unless you have a very large steamer. Have your fishmonger clean
andscale fish, leaving head and fins intact. You can tell if fish is fresh
by the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt. Allow to stand at room temperature for
30 minutes.
On both sides of fish, make parallel diagonal cuts 1" apart through
meaty section. Trim and shred scallions diagonally in 2" lengths. Peel
and shredfresh ginger root. Place pieces of scallion and ginger in cuts.
Place fish on greased plate. Steam at rapid boil for 15 to 25
minutes, depending on size. Fish is cooked when you can flake flesh.
Overcooking will toughen flesh, so watch closely.
Heat peanut oil in beaker or small saucepan. In wok, heat
stock, gin and sugar. When fish is cooked, remove from steamer. Drain
juices into stock mixture. Thicken slightly with cornstarch paste. Pour hot
oil, then stock mixture, over fish. Garnish with Chinese parsley. Serve.
Steamy Smoked Oyster Dip
1 tablespoon butter or regular margarine
1/2 cup almonds, sliced
1 cup cream cheese, softened
1 tablespoon milk
1 black pepper to taste
1 1/2 teaspoon horseradish, prepared
2 tablespoon white onion, chopped
7 oz smoked oysters *
* Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
Stir Fried Oysters With Garlic And Green Onio
1 lb oysters, shucked
1 teaspoon cornstarch
1 teaspoon oyster sauce
1 1/2 teaspoon soy sauce
1/8 teaspoon salt
1 tablespoon oil
1/2 teaspoon white wine
2 garlic cloves; minced
2 green onions; in 2 pieces
1 1/4 slice gingerroot *
*Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan
to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until
edges begin to curl. Remove with slotted spoon to paper towels to drain.
Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster
sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine,
oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off
any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1
minute, just until sauce bubbles and thickens. Created by: Mon Kee, Los
Angeles (C) 1992 The Los Angeles Times
Stuffed Crabs
3 medium bellpeppers
2 large onions
2 cup bread crumbs
1 tablespoon flour
1 pinch parsley
2 stalks celery
1 stick butter
1/2 lb claw crab meat
1 pinch green onions
3 eggs
Saute' vegetables until wilted,season to taste with salt and red pepper.
Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other
ingredients and fill crab shells. Dip in a batter of egg and milk,then in
flour and finally in bread crumbs. Fry until golden brown.
Stuffed Fish Fillets
2 tablespoon reduced calorie margarine
1/4 cup chopped scallions
1/4 cup chopped green peppers
2 slices white bread, crumbed
1 egg, beaten
1/3 cup chopped fresh parsley, divided
1/2 teaspoon salt
1 dash each nutmeg & redpepper
4 red snapper or flounder fillets (5; oz each)
1 tablespoon lemon juice
1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove
1tablespoon and set aside. Heat remaining margarine until bubbly and hot;
add the scallions and bell pepper to skillet and saute over medium heat
until vegetables are softened, about 3 min. Remove from heat and let cool
slightly.
2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the
vegetables and mix well until ingredients are moistened. Spoon 1/4 of the
vegetable mixture over each fillet and roll fish to enclose. Transfer
stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any
remaining ingredients over them. Drizzle reserved margarine over fillets
and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily
when tested with a fork, 15-20 minutes. Serve sprinkled with remaining
parsley.
Stuffed Sea Bass
1 cup seasoned croutons
1 cup sliced fresh mushrooms
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely chopped
1 egg
1 dressed sea bass (about 2 lb
1/2 cup olive oil
Mix together all ingredients except sea bass and oil. Cut 3 diagonal slits
on each side of fish. Place 1 tablespoon stuffing mixture in each slit.
Fill cavity of fish with remaining stuffing mixture. Place fish in
ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. Bake, uncovered,
at 350F for 30 to 40 minutes or until fish flakes easily with fork.
Succulent Salmon (C) 1992 George Gilder
10 oz salmon fillet
1 (remove the skin)
2 medium red potatoes
1 large onions, sliced 1/4 inch
8 baby carrots or 8 carrot
1 sections, cut into 2
1 pieces
1/4 cup fresh orange juice
1 broccoli, cut into florets
1 tablespoon olive oil
1/4 teaspoon thyme
1/2 teaspoon basil
1 pkg herb-ox low salt
1 chicken stock mix
1 salt, pepper,to taste
This is a new adaptation from a series of fish recipes I developed for
"people who don't like fish". The stock and juice combined with the onion
add a distinctive savory flavor. The combination makes it hard to
distinguish the individual flavors. This dinner takes less than ten
minutesto complete.
Cut the potatoes into one quarter inch slices and place into a pan
of cold water. Turn pot on high until it starts to boil. Add the carrots
after three minutes. Salt the water and reduce heat to medium. Cook
until tender,about six to seven minutes. Add broccoli about 2 minutes
before the potatoes are finished. Drain if finished before the fish,
and place back inhot pan. Add fresh pepper.
Saute onions in one half the oil, med-low heat in a ten
inch teflon pan. When they start to brown add the rest of oil. Place the
fish fillet on top fat side down and turn up heat to med- high. Saute until
salmon turns whiteon bottom. Add herbs and pepper. Add one quarter cup of
water, chicken stock and the orange juice. Lower heat and simmer about
five minutes. Basteoccasionally. The salmon should be pink inside and not
over done.
Cut the filet in half in the pan. Using a plastic
spatula, pick up the fishand onions and place in one half of plate. Add a
spoon or two of sauce. Addvegetables and arrange in semi-circle.
Swiss Crabwiches
1/4 cup almonds-slivered
1/4 cup sour cream
1/4 cup mayonaise
1 teaspoon dry mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon nutmeg-ground
1/4 lb bacon-cooked, drained, crumb
3/4 lb crabmeat
6 green onions with tops, slic
2 cup swiss cheese shredded
4 rolls-kaiser or french
----JOYCE IN SUN CITY, AZ, FOR T---
Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:
Tampa's Own Fish Chowder*
1 lb fish fillets (snapper or
1 grouper)
1/2 cup boned and diced cooked
1 chicken (skinles)
2 slices of bacon
1 cup diced potatos
2/3 cup chopped onion
1 centiliter garlic minced
1/4 cup diced carrots
1 tablespoon dice celery
1 each lemon- juice of
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon ground dill
2 cup half & half
2 cup hot water(not quite boiling)
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
Fry bacon & remove from pan. Add onions & garlic to drippings. Saute'
until tender but not browned. Add the water, potatos, carrots, celery,
and
paprika. Cook until the potatos are almsot done. Cut fish into 1 inch
squares. Add seasonings and fish at the same time. Cook until fish
becomes
flaky. Pour in the Half & Half and stir well.
NOTE*....you may add 2 Tblspns of a dry white wine to this as well.
Tex-Mex Tuna Salad
2 can solid white tuna in water, drained; and flaked (6.5 oz
1/2 cup sliced ripe olives
1/2 cup sliced green onions w/tops
1/2 cup thinly sliced celery
2/3 cup pace picante sauce
1/2 cup dairy sour cream
1 teaspoon ground cumin
1 lettuce leaves or
1 shredded lettuce
12 taco shells or
3 cup tortilla chips
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace
Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture;
tosslightly. To serve, line taco shells with lettuce leaves; spoon tuna
mixtureinto shells. Or, line individual serving plates with shredded
lettuce; top with tuna mixture and surround with tortilla chips. Drizzle
with additionalPace Picante Sauce; top with additional sour cream, if
desired.
Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie)
2 tablespoon butter
1 medium onion, thinly sliced
1 large potato, peeled, thinly sliced
1 lb ouananiche or salmon, cut into smal; l pieces
1 salt and ground white pepper
1/4 cup milk
2 tablespoon light cream
1/3 cup water (approximate)
1 egg, beaten with 1 tb milk
1 pastry for double crust pie
Servings: 6
Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute
onion until soft but not browned. Add potatoes, fish, salt, pepper, milk
and cream; mix gently so as not to break up the pieces of fish. Arrange
mixture evenly in the pastry shell. Gently stir in water; it should come
halfway up the fish mixture. Cover with top crust, trim, crimping edge to
seal. Cut a small hole in the centre. Brush pastry with the beaten egg
andmilk.
Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is
browned.
Trout And Vegetables In Foil
4 10 trout
2 carrots
1 juice of 1/2 lemon
2 small onions
1 salt and pepper
3 ribs celery
1/2 teaspoon thyme
4 teaspoon butter
This delicious dish can be prepared for a noon campfire if the camp itself
has a blender or food processor in its kitchen or prepare before the trip
at home. If the fish is to be a sizable one, be sure to take enough foil
in one piece; if the servings are to be individual for each guest, then
cutthe foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt,
pepper and herbs.
Put vegetables through the food processor, mix well and strain.
Saute vegetables in butter until they are soft, and stuff each fish
before wrapping loosely in foil.
Place in ashes or on cookie sheet in 450 degree oven for 15-20
minutes. Serve.
Trout Crepes
----CREPES----
4 eggs
1 cup water
1 cup flour
----FILLING----
1/3 minced onion
1/4 teaspoon pepper
1 clove garlic, minced
1 1/3 cup milk
1/3 cup butter
2/3 cup sauterne
1/4 cup flour
4 cup cooked, skinned, deboned
1 trout
1/2 teaspoon salt
In cooking the crepes, before filling and rolling up with the trout
mixture, a 6-inch skillet is handy. Makes 20 crepes. NOTE: To make
crepes,mix the ingredients for the batter together thoroughly and let rest
for at least 1 hour. Brush skillet with a little butter, heat until almost
smoking, and pour enough batter to thinly cover bottom of pan after
it is tipped to spread evenly to edges. Cook over medium heat, turning
when bubbles appear on surface; cook other side until lightly browned.
Repeat, making 20 crepes in all, set aside.
Cook and stir onion and garlic in butter until onion is tender.
Remove fromheat. Blend in flour, salt, and pepper. Cook over low heat,
stirring, until mixture is bubbly. Remove from heat. Stir in milk and
wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in
trout pieces.Fill each crepe with 2 tablespoons filling. Heat crepes at
350 degree oven for 10 minutes. Serve crepes topped with remaining filling.
Trout In Wine
1 whole trout
1 chopped herbs (marjoram,
1 parsley, thyme)
1 butter
1/2 botle White wine
Method: 1. Clean the trout. The incision in the belly should be as small
aspossible consistent with the requirement to remove the entrails and
clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon
of butter. 3. Place the fish in an oven dish and add salt and pepper to
taste.4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25
minutes. 6. Add a little more melted butter, stir in and cook for
another 5minutes.
Trout Sauteed In Butter
1 salt and pepper
4 fresh trout, dressed
1 a few tbsp. flour
6 tablespoon unsalted butter
1 parsley sprigs
1 lemon wedges
As every angler knows, skillet-size brook, brown, and rainbow trout are
never more tasty than when prepared this way. Can there be any tastier
dish than the one that comes from this happy marriage of fresh trout and
butter? But for best results, a few words of warning: a basic rule of
fishcookery is that fish, unless deep fried, should be cooked slowly. Yet,
at the same time, one wants the flesh moist but with the outside golden
brown.Furthermore one wants to be able to serve trout whole, not in broken
chunks, the result of sticking. One other word: since trout are
delicately flavored, I do not "flour" trout with cornmeal but with flour.
However, either way, the trout will be delicious. Salt, pepper and coat
the trout byrolling them in the flour.
Melt the butter in a big iron skillet.
When the butter is hot (over medium heat) but has not yet shown
color, lay in the trout and turn the fire low. A steady, low heat
will do two things: cook the trout slowly and at the same time brown
the trout. You must police the process continuously, and it will take
15-20 minutes, depending on the size of the trout.
Just as soon as the flour coating has set on the down side,
loosen each trout from the skillet, shaking the skillet gently to keep
the slow browning trout free.
After 10 minutes of slow browning, turn each trout
carefully and repeat the above process.
When you serve the trout, pour a bit of the butter
over each and garnish with a sprig of parsley and a wedge of lemon.
SAUTEED QUICK MEUNIERE
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
If you wish, add a couple of pats of butter to
the skillet after the trout has been served, melt them, squeeze in a
tablespoon of lemon juice, turn up the heat, and stir. Then pour this
lemon-butter sauce over each trout.
Trout Served Cold In Aspic
1 poached trout
1 cup tomato sauce
4 teaspoon gelatin
1 parsley
1 lemon slices
If you'd like to serve the trout as a fish course in aspic, let the trout
cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato
sauce, and over fire stir in the gelatin. Stir over low heat just until
the gelatin melts. Set gelatin liquid in refrigerator until it cools but
is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to
set.
Arrange parsley and then lemon slices around the trout and serve.
Trout Stuffed Japanese Style
1/4 lb mushrooms, sliced
2 tablespoon vegetable oil
1 cup seeded, sliced in 1/4
4 eggs, lightly beaten
1 strips, red or green pepper
2 teaspoon soy sauce
4 trout, 8-10 oz. boned with
1 skin, head and tail
3 scallions, cut in 1/2
1 including greens
8 strips of bacon
1 cup bean sprouts
2 ribs celery, sliced
Mix the vegetables together. In a large skillet or wok heat oil, then
tossin the vegetables and stir fry for 2 minutes. Add the eggs and soy
sauce and continue to toss and cook for another minute until eggs begin
to coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable
mixture--the filling will expand the opening by about an inch. Wrap 2
slices of bacon around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in
preheated 500 degree oven about 15 minutes, until skin is crisp and the
fish is opaque tothe bone. Test after 12 minutes. Vegetables will remain
crisp.
Truite Au Bleu (Blue Trout)
2 tablespoon butter
1 shallot of scallion, minced
1 rib celery w/leaves/chopped
1 carrot, thinly sliced
1 dressed trout, head and all
1 but cut into chunks
1 tablespoon salt
6 peppercorns
1/2 teaspoon thyme
2 tablespoon minced fresh parsley
1 bay leaf
3 cup water
1 cup white wine or dry vermouth
3 tablespoon tarragon vinegar
5 whole 10 trout
This dish is basically trout poached in a vegetable court bouillon
flavoredwith a cut-up trout. It is a lovely way to offer the delicacy of
trout, and can be either a fish course, if the trout are 6-8 inchers, or
a main course if the trout are 10-11 inchers. As a fish course for a
game dinner serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and
saute' the vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients
(except whole trout), bring to a bubble, and simmer for ten minutes or
so. Add the dressed whole trout, cover, and simmer slowly for
about 20-minutes.
If the dish is a main course, remove the fish, drain, and
serve immediately with melted butter and lemon juice or herb
butter. If the dish is just a fish course, allow the fish to
cool in the liquor and serve the drained trout with a slice of lemon.
Tuna Broccoli Casserole
1/2 cup divided margarine
1 medium chopped onion
1/4 cup cornstarch
3 cup milk
1/4 teaspoon hot pepper sauce
2 chicken flavor bouillon
1 cubes
2 can (6.5-oz each) drained and
1 flaked tuna
1 pkg (10-oz) frozen chopped
1 thawed broccoli
8 oz elbow macaroni cooked 6
1 minutes and drained
1 1/4 cup shredded cheddar cheese
1 divided
1/2 cup fresh bread crumbs
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4
cup of the margarine over medium heat. Add onion; saute 3 minutes. In
smallbowl stir corn starch, milk and hot pepper sauce until smooth; add to
onions in saucepan. Add bouillon cubs. STirring constantly, bring to a
boiland boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow
macaroni and 1 cup of the cheese. Turn into prepared casserole. In
small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining
1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree
oven 25 minutes or until topping is lightly browned.
Tuna Casserole
1 can cream of mushroom soup
1/4 cup water
3 oz chow mein noodles in the ca
1 can tuna
1 cup bean sprouts
1 cup salted cashew nuts
1/4 cup chopped onions
1 cup mandarin oranges.
Mix up the soup and water and add all the other ingredients, but save a
fewof the noodles for garnishing the top. Put in a baking dish you've
butteredfirst. Put the garnishing noodles on top and bake without a cover
at 375 degrees for 20 or 30 minutes. My husband relaly likes this tuna
casserole better than any other. I hope you enjoy it. Cindy
Tuna Fish Curry
2 teaspoon oil
2 teaspoon curry powder
1 apple; peeled & chopped
1 can tuna; drained - 8 oz
1 can tomato sauce (8 oz) or 1 cup
2 tablespoon apple juice
2 cup hot cooked rice
Fat grams per serving: Approx. Cook Time: :10
Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
tuna. Stir till heated. Serve over hot cooked rice.
Tuna Mounds With Curry Mushroom Sauce
1 small onion, minced
1/4 cup butter, melted or margarine
1/2 cup milk
2 7 oz cans tuna flakes
3 cup bread crumbs, soft
2 eggs, slightly beaten
1/4 teaspoon poultry seasoning
1/4 cup parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 can mushroom soup, 10 oz
1/2 teaspoon curry powder
3 olives, stuffed and sliced
Saute onion in shortening until golden brown. Mix onion, milk, crumbs,
eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6
mounds in large shallow baking dish. Mix soup, curry powder and paprika.
Pour around tuna mounds. Top each mound with olive slices. Bake uncovered
for 45 minutes at 350 F.
Tuna Pate
10 oz canned white albacore tuna, packed; in oil, drained*
1 cup butter, softened
2 to 3 drops lemon juice
2 to 3 drops tabasco sauce
10 medium shrimp, cooked, shelled and minced
3 tablespoon coarsely chopped pimiento
2 tablespoon drained tiny capers
An inspired and inexpensive seafood hors d'oeuvre.
salt and freshly ground pepper to taste
Combine tuna, butter, lemon juice and Tabasco in a food processor or
blender, process until mixture is smooth. Transfer to a bowl, add shrimp,
pimiento and capers, mix well. Season with salt and pepper, taste and
adjust seasoning (pate must be highly seasoned).
Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve,
let stand 30 minutes at room temperature, unmold on a plate. Garnish with
parsley or watercress sprigs and sliced stuffed olives. Serve with
buttered toast rounds.
*Do not substitute water-packed tuna
10 servings
Tuna Pitas With Yogurt & Mustard
1 can 6 1/2 oz. solid white tuna
1 in water, drained & flaked
1/2 cup plain lowfat yogurt
1 celery stalk diced
1 teaspoon coarse grained mustard
1/4 teaspoon dillweed
1 salt & pepper
2 pita breads, halved
1 crosswise
2 lettuce leaves
2 tomatoes sliced thickly
Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper.
Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture
AmongBread Pockets. Serve Immediately.
Tuna Sashimi With Orange Glaze
2 ripe plum tomatoes
2 cup fresh orange juice
2 tablespoon green peppercorns in water drained
1/2 teaspoon salt; or as desired
1/4 cup vegetable oil
1 lb fresh tuna; in 1/4-in-thick slices
2 oranges; peeled, in sections
CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes
into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch
strips,pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate
in refrigerator, covered. Chill 4 plates. In a small saucepan over
medium-highheat, combine juice, 1 tablespoon green peppercorns and salt.
Bring to boiland reduce until only 2/3 cup remains. The mixture should be
thick and syrupy. Transfer liquid to bowl and cool to room temperature.
When cool, beat in oil to make "glaze." If the mixture has a very shiny
appearance andseems like it's going to separate, add a few drops of water
or orange juice. To serve, spoon glaze onto plates. Arrange sliced
fish on top. Garnish with the orange sections, the remaining
tablespoon of green peppercorns and the chopped tomato.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Tuna Steaks
2 teaspoon olive oil
2 teaspoon margarine, melted
2 teaspoon soy sauce
1 tuna steaks
Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut
steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket.
Combine oil, melted butter, and soy sauce; brush some of the mixture over
fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire
basket; baste fish again with the remaining soy mixture. Grill 3 to 5
minutes more or till fish just flakes with a fork.
Makes 4 servings.
Tuna Steaks Glazed With Ginger, Lime, And Soy
4 tuna steaks, 1 in thick
2 tablespoon lime juice
1 1/2 tablespoon soy sauce
2 garlic cloves, crushed
2 teaspoon ginger, grated
1 1/2 teaspoon sesame oil
1 teaspoon chili pepper, minced
1 teaspoon sugar
Whisk ingredients in small bowl. Pour marinade over fish and turn to coat.
Cover and let marinade for 30 min. at room temperature, or 1 hr. in the
refrigerator, turning fish over once or twice and spooning marinade over.
Preheat broiler. Broil fish 4 in. from heat source until glazed and
golden,basting twice with marinade, approx. 3 min. Carefully turn fish
over. Broiluntil glazed and just cooked. Transfer to plate and spoon juice
over top.
Clay Irving
Tuna Toasties
1 220 g can of tuna or skinned salmo; n
1/2 cup mayonnaise
1 small, finely chopped onion
1 teaspoon curry powder
1 loaf white sliced bread, crusts rem; oved
1/2 cup butter, melted
1. combine the first 4 ingredients, mix well.
2. brush both sides of slices of the bread with melted butter.
3. spread tuna filling, roll up diagonally, secure with a toothpick,
sprinkle with paprika. bake at 200 degrees c for 10-15 minutes.
TO MAKE COCONUT MILK
soak 1 cup desiccated coconut in 1¬ cup warm water for 15 minutes. drain
and squeeze all liquid from coconut. use light liquid, discard coconut
yields about 1 cup.
Gerry
Turmeric Oyster Crackers
10 oz oyster crackers
1/4 cup water
1/4 cup olive oil
1 teaspoon granulated chicken bouillon
1 teaspoon garlic powder
1 teaspoon dill
1/2 teaspoon turmeric
Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan
boil Chicken Bouillon in water. Add other ingredients to sauce pan and
simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster
Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl.
Cookin microwave oven on high for 3 minutes. Remove from oven and stir.
Cook inmicrowave oven for another 3 minutes. Allow to sit for 5 minutes
before serving. . THANKS for responding ...
Ukha (Clear Salmon Soup)
6 cup ; water
1 1/2 lb smelts, whole; cleaned well
1 onion, med
1 carrot, large; peeled quartered
1 leek (white only)
1 celery stalk; with leaves
1 parsnip; peeled
1 bouquet garni
1 salt; to taste
1 pepper, white; to taste
1 lb salmon trimmings
3/4 cup wine, white, dry
3 potato, new
2 carrot, thin; peeled
1 egg white
1 eggshell; crushed
1 lb salmon fillet, skinned
5 tablespoon scallion; chopped
1 lemon slices, thin
Approx. Cook Time: 2:00 In a large
stock pot, place the water, smelts, onion, quartered carrot, leek, celery,
parsnip, bouquet garni, and salt and pepper, and bring to a boil over high
heat, periodically skimming off the foam as it rises to the top. Cover the
pot, reduce the heat, and simmer for 35 minutes. Strain the stock through
afine sieve into a clean pot, pressing the solids with the back of a spoon
to extract as much liquid as possible. Discard the solids.#
Return the stock to the heat and add the salmon trimmings, wine, potatoes,
and thin carrots. Bring to a boil, then reduce the heat to low and simmer,
covered, until the vegetables are tender, about 25 minutes. Strain the
stock into a clean pot, discarding all the solids except the potatoes and
all the carrots. Rinse the potatoes and carrots being careful not to mash
them, and set aside.#
Return the stock to low heat and simmer for several minutes. Add the egg
white and shell and increase the heat to medium high. Bring to a boil,
beating constantly, with a wire whisk. When the stock boils, the egg white
will start rising to the surface. At this point, turn off the heat and
letstand for five minutes. Line a colander with a double layer of dampened
cheesecloth and strain the stock into a clean pot.#
Add the fish fillets to the stock and poach over medium low heat until
cooked through; five minutes. Taste and adjust the seasonings. Halve
the reserved potatoes and cut into wedges. Cut the carrots into fine
dice.# Divide the fish fillets among six soup bowls. Add a few potato
wedges and diced carrots to each bowl. Ladle the stock into the bowls,
sprinkle with scallions, and garnish with lemon slices.#
--- Please to the Table
