seafood recipes 6
Camp Tuna & Rice
2 can tuna; and liquid
1 cup quick-cooking brown rice
2 tablespoon instant dried onikon
2 tablespoon green pepper flakes
1 3/4 cup boiling water
Heat tuna in its oil in a skillet. Add remaining ingredients and
bring to a boil. Cover and cook 15 to
20 minutes.
From: The Tuna Cookbook Charrin' off the Ol' Point..from the O
:-)
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
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=================== BBS: Computer Specialties BBS Date: 08-14-93
(11:13) Number: 63443 From: LAWRENCE KELLIE Refer#: To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Cang Cua Boc Tom (Shrimp On Crab Legs)
10 crab legs or several hard shell cra; bs
1 shrimp paste, prepared as for shrim; p on sugar cane
1/4 cup vegetable oil
----NUOC CHAM----
1 clove garlic
1/2 fresh hot red chili pepper or 2 dri; ed
2 teaspoon heaping, granulated sugar
1/8 fresh lime
2 tablespoon fish sauce (nuoc mam)
2 1/2 tablespoon water, more if necessary
Here we have a party dish that will bring out "oohs" and "ahs" from
your guests on sight - and a repeat performance on taste.
Crab claws, alone, are sometimes available in fish stores. If they
aren't, boil several hard shell crabs and use the claws; you can use
the bodies in many other dishes.
The crab claws in fish stores are already partially peeled and serve
not only as a handle but are edible as well. If you prepare your own
claws, peel the upper section around which you mold the shrimp paste.
Boil the crab legs or crabs for about 10 minutes, then drain and cool;
remove the claws from the crabs, if using, and reserve the bodies for
another purpose.
Have the shrimp paste ready; preheat the oven to 350F.
Pour the oil into a bowl. Dip your fingers into the oil and pick up 2
tablespoons of the shrimp paste. Mold it into an oval around and
halfway down the crab claw, covering the part of the claw where it
was attached to the body; this will leave a claw tip extended to
serve as a handle. Place the claws on a baking sheet and bake in the
preheated oven for 30 minutes.
Serve with Nuoc Cham and watercress.
NOTE: In Vietnam, this dish is always barbecued over charcoal. If
you wish to prepare it this way, cook for 10 minutes on each side.
Makes 10 servings.
Here we have a party dish that will bring out "oohs" and "ahs" from
your guests on sight - and a repeat performance on taste.
Crab claws, alone, are sometimes available in fish stores. If they
aren't, boil several hard shell crabs and use the claws; you can use
the bodies in many other dishes.
The crab claws in fish stores are already partially peeled and serve
not only as a handle but are edible as well. If you prepare your own
claws, peel the upper section around which you mold the shrimp paste.
NUOC CHAM:
This exciting sauce is almost always served at Vietnamese meals, just
a Westerners serve salt and pepper. It's base is nuoc mam (bottled
fish sauce). Freshly prepared, it is a constant delight, and so
addictive to Western palettes that it will appear with meals other
than Vietnamese. To best appreciate the results of its superb
blending qualities at the table, use it sparingly at first, gradually
adding more until the result is just right for your palate.
Peel the garlic. Split the chili pepper down the center and remove
the seeds and membrane. Cut into pieces and put into a mortar,
together with the garlic and sugar. Pound into a paste. Squeeze the
lime juice into the paste, then with a small knife remove the pulp
from the lime section and add it as well. Mash this mixture and add
the fish sauce and water.
NOTE: If you find this a trifle strong at first, dilute it with an
additional 1/2 tablespoon of water.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
Posted by Stephen Ceideberg; May 24 1993.
Canh Chua Dau Ca (Sour Fish Head Soup)
2 scallions, white part only, crushed; with the side of a
1 freshly ground black pepper
2 teaspoon salt
2 tablespoon plus 4 teaspoons fish sauce (nuoc m; am)
1 large fish head or fish carcass, split do; wn the center
1 quart water
1/2 cup canned sliced sour bamboo
1/4 fresh pineapple, cut in a lengthwis; e section and sl
1 dash msg (optional)
2 tablespoon mixed chopped fresh coriander (chin; ese parsle
1 scallion green
An excellent way to get twice the pleasure out of your fish purchase.
You can use either the fish head of the fish carcass if you wish. To
the people of the South, this is as much their traditional dish as
Southern Fried Chicken is to our southerners++and it will meet with
instant praise
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4
teaspoons fish sauce over the fish head. Allow to stand for 10 to 15
minutes.
Bring 1 quart of water to a boil and drop in the sour bamboo and
pineapple slices. Cook at a lively boil for 5 minutes. Drop fish
head into the actively boiling water and, keeping at a boil, add the
2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG.
Boil the fish head for a total of 10 minutes. Transfer to a soup
tureen, sprinkle on the coriander and scallion green, and serve.
NOTE: If the fish head is dropped into water that is not boiling, it
will fall apart.
Makes 4 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
This is real good with chunks of catfish, shrimp, whatever...
Posted by Stephen Ceideberg; December 28 1991.
Canned Tuna Casserole
1 cup brown or white rice
1 can mushroom soup, 10 1/2 oz
1 can light tuna or bonito 6 1/2
1 oz can, drained
1 teaspoon butter or margarine
1 1/2 tablespoon dry bread crumbs
2 oz cheddar cheese, or more to
1 taste, grated
Cook rice following package directions. Stir soup into rice. Mash
tuna and stir into rice mixture.
Spread butter over inside of 1 3/4-quart casserole; sprinkle bread
crumbs over butter. Pour tuna-rice mixture into casserole and
sprinkele with grated cheese. Bake on middle shelf of preheated
375-degree oven 30 minutes. Serves 4 to 6.
Variation: Add any vegetables you fancy to the rice mixture. It's a
good way to use up leftover peas and/or carrots.
Cantonese Fish Filling (Dim Sum Filling)
1 1/2 tablespoon sesame seed oil
1 black or red pepper
1/2 lb flounder filet, cubed
1 1/2 teaspoon chicken bouillon
2 garlic, minced
1 1/2 tablespoon water
1/2 cup cabbage, chopped fine
1 teaspoon cornstarch
8 scallions, chopped
2 quart stock or water
4 mushrooms, chopped
2 teaspoon lemon juice
Servings: 24
1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes
and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes. 4. Push
veggies to side of wok. In center well add mushrooms and lemon
juice. Stir-fry one minute. 5. Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til
blended well. 7. Add to flounder mixture in wok. Blend. Simmer til
thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
tons and boil.
Cape Beaujolais's Fine Fish Marinade
----FOR POULTRY, LAMB, FISH----
1/2 cup dry white wine
1/2 cup soy sauce
1/4 cup water
2 tablespoon light brown sugar
1 small white onion; minced
1 small garlic clove; crushed
1/8 teaspoon hot pepper sauce
1/4 teaspoon freshly ground pepper
Combine all ingredients in a bowl. Makes about 1-1/2 cups
Caribean Fish Fillet
3 lb fillet, white fillet 3/4-in
4 shallots, peeled and chopped
4 cloves garlic, peeled and mi
1 cup orange juice
1 cup white wine
1/4 cup dark rum
1 juice of 2 limes
1/4 cup soy sauce
1/4 cup chopped parsley
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoon fresh chopped rosemary (2 t
REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet
carefully with your fingers to remove any small bones. Wash and pat dry
with paper towels. Grill the fish for 3 to 4 minutes on a side, depending
on thickness, turning gently. The fish should still be slightly
translucentin the center since it will continue to cook after being taken
off the grill. While the fish is grilling, boil down the marinade until
it is reduced by half. Spoon a few tablespoons over each portion of
fish. Serve immediately. Note: The fish may also be served at room
temperature or chilled.
Casserole Apicius With Meat Or Fish
----FOR PANCAKES----
3 eggs
1/2 cup flour
1/3 cup milk
1/3 cup water
----FOR CASSEROLE----
2 1/2 cup cooked pork or chicken
1 thinly slice
1 or
1 1/2 lb cooked fish fillets
3 raw eggs
2 tablespoon olive oil
1/2 teaspoon ground pepper
1/2 teaspoon celery seed (or lovage)
2 cup beef or chicken stock
1/4 cup white wine
1/4 cup sweet raisin wine - muscatel
1 flour
1 coarsely ground pepper
1 pine nuts or almonds
First make the pancakes:- beat 3 eggs and add flour, milk and water to
makea thin batter. Into a greased 8 inch frying pan, pour a little of the
batter and allow it to spread evenly. Cook each pancake over high heat
and flip over when it is lightly browned.
Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery
seed, stock, white wine and sweet wine. Heat the meats in this sauce,
adding moreliquid if requird. Thicken the sauce with flour.
Next, take a greased casserole dish and cover the bottom with a
layer of meats or fish in their sauce. SPrinkle with coarsely ground
pepper and withnuts. On this, place a pancake. Fill the dish with layers of
the sauced meats, seasoned with pepper and nuts, each alternating with
a pancake. Pierce a hole in the final pancake to allow steam to escape
and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish
is uniformly heated. Serve with a sprinkling of pepper.
Casserole Of Catfish Jean Lafitte
4 5-7 oz. catfish fillets
1 cup melted butter; or margarine
1 1/2 cup green onions; chopped
1/2 cup celery; diced
2 cup fresh mushrooms; sliced
3/4 cup dry sherry
1 cup heavy whipping cream
1/4 cup pimientos; diced
3/4 cup grated parmesan cheese
1/2 cup pecans; chopped
1 salt; to taste
1 cayenne pepper; to taste
Preheat oven to 400 F. Season fish fillets with salt and pepper; set
aside. In a 12" saute pan, melt butter, when hot add green onions,
celery and mushrooms. Saute until wilted, approximately 3 to 5
minutes. Add sherry, blend well into mixture. Place catfish fillets
on top of seasonings in saute pan and cook approximately 5 minutes,
do not overturn. Remove fillets to 8 by 11" baking pan and keep warm.
Add cream to saute pan, blend well. Season to taste using salt and
pepper and cook approximately 5 minutes or until mixture is well
thickened. Pour sauce over catfish fillets, sprinkle with parmesan
cheese and red pimentos and place in oven until cheese is brown and
fish is cooked. Approximately 10 minutes. Serve at once.
Serves 6.
Catfish & Crawfish Mold
1 cup chopped parsley
1 cup cream cheese
1/2 cup dry white wine
1 salt, to taste
1 tablespoon lemon juice
1 lb catfish meat, cooked
1 teaspoon louisiana hot sauce
1 lb crawfish meat, cooked
1 tablespoon lea & perrins
Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea & Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp if crawfish aren't available.#
From Justin Wilson's "Outdoor Cooking With Inside Help"
Catfish & Shrimp Stew
2 tablespoon olive oil
2 cup chopped onion
2 cl garlic; minced
28 oz tomatoes
3 tablespoon tomato paste
1 bay leaf
4 cup water
1 cup dry white wine
8 oz clam juice
1/2 lb medium shrimp; shelled
2 can fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 coriander; or parsley
1 lemon slices
In large soup pot, heat oil. Saute onion and garlic until unions are
transparent. Add tomatoes, tomato paste and bay leaf. Cover and
simmer 25 minutes. Add water, wine and claim juice. Simmer uncovered
45 minutes. Add shrimp, catfish (cut into 1-inch cubes), salt and
pepper. Cook 10 minutes, or until catfish flakes easily. Remove bay
leaf. Garnish each serving with chopped coriander and lemon slices.
Serves 8.
Serve with fresh salad and French bread.
Catfish Baked With Cheese
6 catfish fillets (about 2 lb)
1/4 cup flour
1 black pepper to taste
1 egg, lightly beaten
8 tablespoon butter, melted
1/2 cup fresh grated parmesan
1 cheese
1 salt to taste
1 teaspoon paprika
1 tablespoon milk
1/4 cup sliced almonds 1. preheat
oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese,
flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat
dish5. Dip the fillets in the egg mixture, and then coat with the cheese
mixture. Arrange the fillets in one layer in a baking dish, and pour
the butter over all. Sprinkle with the almonds. 6. Place in oven and bake
for 20 minutes
From Craig Claiborne's "Southern Cooking"
Catfish Barrios
6 fresh mushrooms
1 small onion
4 stalks celery
1 block butter
2 lb catfish
1 salt, pepper, parsley flakes
1 tablespoon flour
1 cup white cooking wine
Slice mushrooms, onions and celery paper thin. Place butter in deep
frying pan and melt. Add mushrooms, onions and celery. Cook on low
fire until tender. Add flour and wine to make gravy. Add salt and
pepper to taste. When gravy begins to bubbble, add fish which has
been salted and peppered. Cook until fish is firm. Serve with fresh
hot French bread and ice cold beer. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
Catfish Bienville
2 lb catfish fillets(4-5oz ea)
1 tablespoon lemon juice
1/8 teaspoon white pepper
1 cherry tomatoes(opt)
1 tablespoon butter or margarine,melted
1 teaspoon salt
1 parsley sprigs(opt)
----BIENVILLE SAUCE----
3 each bacon slices,chopped
1/3 cup chopped green onions(w/tops)
2 cup milk
1/4 cup sherry
1/2 lb shrimp,cooked,drained
1/4 teaspoon white pepper
2 tablespoon butter or margarine
1/4 cup flour,all-purpose
8 oz american cheese,small pieces
1 can mushrooms,sliced(4oz)
1/4 teaspoon worcestershire sauce
1 dash hot pepper sauce
1. Thaw frozen fish according to package directions.#
2. Prepare Bienville Sauce; keep warm.#
3. Place fillets on well-greased rack of broiler pan.#
4. Combine butter, lemon juice, salt and pepper; brush fillets with
butter mixture.#
5. Broil 6 inches from heat for 8 minutes, or until fish flakes
easily when tested with fork.#
6. Remove fish to warm serving platter; spoon Bienville Sauce over
fillets.#
7. Garnish with parsley and cherry tomatoes if desired.#
*** BIENVILLE SAUCE ***#
1. In medium skillet, cook bacon and onion until bacon is light
brown.#
2. Add butter and flour; cook over low heat, stirring constantly,
until mixture is smooth (do not brown flour).#
3. Add milk gradually, making a smooth paste; cook over low heat until
thickened and bubbly.#
4. Add cheese; continue cooking over low heat until cheese melts.#
5. Stir in remaining ingredients.
Catfish Cakes
2 lb catfish fillets; (poached)
2 tablespoon mayonnaise
2 beaten
1 salt and pepper; to taste
1 worcestershire sauce; to tas
1 fresh bread crumbs
8 tablespoon butter; (to 12 tbsp.)
Drain poached fillets well, pat dry and flake. Mix catfish fillets,
mayonnaise, egg, salt, pepper, and Worcestershire sauce. Form into
cakes. (The smaller you make the cakes, the better they hold
together.) Dip both sides of each cake in bread crumbs. Melt butter
in a skillet. Cook catfish cakes in butter over moderate heat until
heated through and lightly browned.
Yield: 4-6 servings.
Catfish Caribbean
2 tablespoon margarine; low-fat
1/4 cup green pepper; chopped
4 tablespoon chopped onion
1/4 cup toasted almonds; chopped (op
1/2 cup fresh bread crumbs
1/4 teaspoon oregano
4 tablespoon fresh lime juice
1 tablespoon chopped coriander; (or parsl
1/2 teaspoon salt
4 catfish fillets
2 cup water
2 cl garlic; crushed
1 bay leaf
1 teaspoon red pepper flakes
1 lime peel
Melt margarine in skillet. Add green pepper and 2 tablespoons onion.
Saute until onion is transparent. add almonds, bread crumbs, oregano,
one tablespoon lime juice, coriander and salt; mix well. Spoon
filling down center of each catfish fillet. Roll up and secure with
toothpicks. In shallow baking pan, combine remaining 2 tablespoons
onion, water, garlic, bay leaf, red pepper and remaining 3
tablespoons lime juice. Place catfish in pan. Bake 400 F. oven for
30-35 minutes, basting occasionally until catfish flakes easily.
Remove catfish to serving platter. Garnish with strips of lime peel.
Serves 4.
Catfish Chili
2 lb catfish fillets, chunked
1 cup chopped green pepper
2 tablespoon butter
2 cloves minced garlic
1 1/2 teaspoon salt
1 lb red kidney beans
1 lb can tomatoes, undrained
6 oz tomato paste
Saute green pepper and garlic in butter until tender. Add seasonings.
Mix well. Add beans and tomatoes. Cover and simmer 15 minutes. Add
fish. Cover and simmer 15 more minutes until fish flakes easily.
Catfish Chowder
1 lb catfish fillets, cut into chunks
2 slice bacon, chopped
1 cup chopped onion
1 can sliced potators, drained
1 can cooking tomatoes, chopped
2 cup water
1 can corn, drained
1/4 teaspoon tarragon
1/2 teaspoon celery salt
2 teaspoon parsley flakes
1/2 teaspoon oregano
1/4 teaspoon salt
1 pepper to taste
1 teaspoon seafood seasoning
2 teaspoon thyme
In a large pot, fry bacon until crisp. Add onion and cook until
tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until
potatoes are tender. Add corn and seasonings. Cook slowly and adjust
seasonings, if necessary. Add yhe catfish 5 to 10 minutes before
serving and simmer.
Serves four.
Posted by Alison Meyer. Courtesy of Fred Peters.
Catfish Creole
1 lb catfish fillets
1/3 cup oil
1/4 cup flour
1/2 cup water
1 cup celery, sliced
1/2 cup shallots, chopped
1/2 cup bell pepper, chopped
2 each garlic clove, crushed
1 lb tomatoes, cut small, can
8 oz tomato sauce
1 1/2 teaspoon salt
2 each bay leaves
1/2 teaspoon thyme
1/4 teaspoon pepper
1 tablespoon brown sugar, lemon juice
1 tablespoon lemon juice
1/4 cup parsley, chopped
1 teaspoon worcestershire sauce
2 each tabasco, dashes
1 rice, hot, cooked
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour,
stirring until brown. Remove from heat and add water slowly, stirring
til blended. Add all ingredients except catfish and rice. Cover and
simmer for 20 minutes or until vegetables are tender. Remove bay
leaves, add catfish and simmer 8 - 10 min. more until fish flakes to
the fork. Serve over rice in soup bowls. Possibly better to wilt all
fresh vegetables before adding to pan. Also for: Catfish, Any Fish
Recipe date: 12/11/87
Catfish Curry With Tomato & Cilantro
1 3 lb catfish
1/2 teaspoon tumeric
1/2 teaspoon salt
1/4 cup veg oil
1 yellow onion, chopped
3 centiliter minced garlic
1 cup tomato, chopped
8 sprigs of cilantro
Clean, behead, cut off fins, remove slime from skin with a vegetable
brush, but don't skin the catfish. Cut into 1" steaks and rub pieces
with tumeric and salt. Let stand 30 min. Heat oil in large, deep
frying pan on med. Add onion, garlic, paprika and tomato and sautee 5
min. Add water, cover, simmer 20 min. Lay fish steaks in pan, spoon
the pan juices over the fish , cover and simmer 10 min. Sprinkle with
cilantro and let stand off heat covered for 15 min.
Catfish En Papillote
3 tablespoon dry sherry
1 tablespoon soy sauce
2 tablespoon scallions; chopped
1 cl garlic; minced
1/4 teaspoon ground ginger
4 catfish fillets; cut in 2-in
1 red pepper; cut julienne
2 oz ham; thinly sliced*
8 lemon slices
* cut julienne.
Combine first 6 ingredients in a bowl. Cut 4 (12 x 12 inch) square
pieces of parchment paper. Fold each to form a triangle; open.
Divide catfish among four papers. Top with red peppers, ham and 2
slices of lemon per packet. Spoon sauce over mixture. Close each
packet to form a triangle; crimp edges to seal tightly. Arrange 2
packets on a microwave-safe plate. Microwave on High 6 minutes. Let
stand 1 minute. Repeat with remaining 2 packets. Arrange packets on
serving plates; open carefully at table. Serve immediately.
Serves 4.
In a conventional oven: preheat oven to 450 F. Place crimped
packets on baking sheet; bake for 10-12 minutes.
Light cuisine - 300 or less calories per serving.
Catfish Frangelico
4 5-8 oz. catfish fillets
3 oz cooking oil; to saute
2 cup flour
1 cup pecan halves
1 oz frangelico liquor
1 oz white wine
1 teaspoon lemon juice
2 cup heavy cream
1 salt; to taste
1 cayenne pepper; to taste
----Butter egg wash----
2 eggs
1/2 cup milk
Place saute pan on medium high heat and add cooking oil. Dip catfish
fillets in egg wash and then into white flour. Saute in hot oil until
nicely browned (3-5 min.) Reserve fillets to warm pan for holding.
Saute pecans in remaining oil for about 1 minute. Deglaze pan with
Frangelico liquor. Add white wine and lemon. Bring to a boil. Add
cream and return to a boil, reduce this by half, season to taste with
salt and cayenne pepper. Add butter and swirl pan slowly over burner
until all butter is incorporated. Do not boil after adding butter.
Place 1 catfish fillet on each of four plates and spoon 1/4 of sauce
over each fillet.
Yield: 4 servings.
Catfish In Beer
3 tablespoon butter or margarine
5 each garlic clove, chopped
3 each green onions, chopped
2 each catfish fillets, large
1/3 cup flour
4 each mushrooms, large, sliced
3 oz beer, light
1/2 each lemon
1 worcestershire sauce
1 rice, white
Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly
flour catfish, add to pan with mushrooms. Pour in beer and treat
fillets with juice of of half a lemon. Add a couple of drops of
Worcestershire. Saute over medium heat, turning, until brown on both
sides. Serve on hot plates with rice. Use pan-gravy over the rice.
Catfish In Oyster Andouille Butter
6 each 5-8 oz catfish fillets
3/4 cup vegetable oil
1 cup eggwash (1 egg, 1/2 cup
1 water, 1/2 cup milk)
1/2 cup unseasoned flour
1/4 cup julienned andouille sausage
1 teaspoon garlic
1/2 cup sliced mushrooms
1/2 cup chopped green onions
24 each fresh shucked oysters
1/2 cup dry white wine
1 1/2 cup heavy whipping cream
1 salt and white pepper to
1 taste
4 slice cold butter
In a ten inch heavy bottom saute pan, heat oil over medium high heat.
Blend eggwash to ensure that egg, milk and water are well mixed. Dip
catfish fillets into eggwash and then into flour, coating evenly on
all sides. Saute fish, three fillets at a time, until golden brown,
approximately three to five minutes on each side. Once cooked, remove
and keep warm. In the same saute pan, add andouille, garlic,
mushrooms and green onions and saute until vegetables are wilted,
approximately three to five minutes. Add oysters and saute until
their edges are curly. Deglaze with white wine, add heavy whipping
cream and cook until sauce is slightly thickened. Season to taste
using salt and white pepper. Once sauce has thickened, swirl in
butter chips, two at a time, until all is incorporated. The butter
will finish the sauce to a nice sheen. Place two to three ounces of
oyster butter in the center of a serving plate and top with catfish
fillet. Garnish with four cooked oysters per serving.
Catfish In Picante Sauce
4 medium to large catfish filets
3 cup pace picante sauce
2 cup cooked rice
Place the catfish filets in a large skillet. Pour Picante Sauce
over the filets. Simmer on low flame for about 20-30 minutes.
Recipe by Chris Tomlinson
Catfish In Red Curry Sauce
2 tablespoon red curry paste
4 tablespoon peanut oil
2 cup coconut milk
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoon fish sauce
2 lb dressed catfish cut in
1 steaks
1 tablespoon substitute italian basil
1 3 fresh hot chilies chopped
Heat the curry paste in oil, stirring for about 2 minutes over med
heat. Add 1/4 cup of coconut milk and the fish sauce and simmer
slowly for another 2 minutes. Add the salt, sugar and the rest of the
coconut milk. Bring to a boil and, as soon as the sauce boils, add
the fish. DO NOT STIR THE FISH UNTIL THE SAUCE RETURNS TO A BOIL.
Chai says that if you disturb the fish before the sauce boils it will
acquire a strong aroma. Simmer the fish until done, about 5 minutes.
Let the dish sit for at least 15 minutes (or even as long as
overnight in the refrigerator) so the curry flavor permeates the
fish. Reheat, without boiling, and just before serving add the basil
leaves and chilies. Serve over rice.
RED CURRY PASTE ~~~~~~~~~~~~~~~ 5 dried red chilies, seeded, soaked
in warm water and drained salt and freshly ground pepper to taste 2
tsp ground caraway seeds 2 tsp ground coriander seeds 1 tsp coriander
root (Cilantro root) 2 tsp finely chopped fresh lemon grass or 1 tsp
dried 1 tsp finely chopped Laos root (galangal) 1 Tbs chopped
shallots 1/2 tsp shrimp paste
Catfish Maitre'd
4 8-oz. catfish fillets
1 salt and pepper; to taste
1/2 cup flour
1/4 cup vegetable oil
1/4 lb butter; melted
2 tablespoon lemon juice
1 tablespoon parsley; chopped
Season catfish fillets with salt and pepper; dredge in flour. Lightly
brown on both sides in skillet with melted shortening. Remove from
skillet and place in oven dish. Bake in 350 F. oven for 10 minutes.
Meanwhile, have ready in small pot, butter and lemon juice. Remove
fish from oven and place on serving platter. Bring lemon and butter
mixture to a boil and stir. Add salt and pepper, to taste. Pour over
the fillets and garnish with sliced lemon and curly leaf parsley.
Yield: 4 servings.
Catfish Mexican Style
4 catfish fillets
16 oz picante sauce
6 monterey jack cheese grated
Place 4 catfish fillets in a microwave dish. Cover leaving a vent.
Microwave on high for 10 minutes rotating dish occasionally. Uncover
and sprinkle with grated cheese. Microwave uncovered for 30 seconds
or until cheese is melted.
Serves 4.
Catfish Mulate's Crawfish Etouffee
1 crawfish etouffee:
1 lb crawfish tails -- peeled
1 1/4 cup dry onions -- diced
1/4 cup celery -- diced
1/2 cup green bell pepper --
1 chopped
2 oz margarine
1/4 teaspoon salt
1/4 tablespoon cayenne pepper
1 cup fresh parsley -- chopped
1 cup green onion tops -- chopped
1 broiled catfish:
12 catfish filets -- 2 to 3 oz
1 each
3 tablespoon cayenne pepper
1 tablespoon salt
2 cup all-purpose flour
8 oz margarine
2 cup green onion tops -- chopped
In a medium skillet, melt margarine, add onion, celery and bell
pepper. Cook for approximately 20 minutes. Season crawfish with salt
and cayenne pepper; add to skillet mixture, stirring well. Cook for
10 minutes then add parsley and onion tops. Keep Etouffee warm until
needed to serve over catfish. Broiled Catfish: Use small sheet pan to
lay out filets. Sprinkle both sides with seasonings. Dust each side
of filets with flour. Heat flat-top grill or skillet to 375 . Pour
melted margarine on grill or in skillet. Allow to heat, then add
catfish. Cook for 4 minutes on each side. Remove catfish from
skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee.
Sprinkle top with green onions. Note: Crawfish Etouffee may also be
served over white rice. Shrimp can be used in place of crawfish and
the catfish can be substituted with any fresh water fish. Festival:
Mulate's Accordian Festival; July 4, 1995. Recipe: Mulate's
Restaurant.
Recipe By : Cajun Country Recipes
From: Janice Springer <75451.2725@compudate:>
Catfish Orleans With Creole Sauce
24 each catfish fillets
1 cup butter or margarine,melted
1 1/3 cup soy sauce
12 cup rice,hot,cooked
1/4 cup liquid smoke
1 teaspoon garlic powder
2 teaspoon salt
----CREOLE SAUCE----
1/2 cup salad oil
1 cup celery,sliced
7 cup tomatoes
1 each bay leaf
1/4 teaspoon thyme
1 cup green bell peppers,cors chop
1/2 teaspoon hot pepper sauce
1 cup onions,coarsely chopped
1/2 teaspoon garlic,minced
2 cup tomato puree
1/4 teaspoon black pepper
1/4 teaspoon worcestershire sauce
1/4 cup lemon juice
1. Thaw frozen fish according to package directions.#
2. Prepare Creole Sauce.#
3. Place fillets in shallow baking pans.#
4. Combine liquid smoke, butter, garlic powder, soy sauce and salt;
brush generously over catfish.#
5. Cover with foil; bake in preheated 400'F. oven about 30 minutes.#
6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup
Creole Sauce.#
*** CREOLE SAUCE ***#
1. Heat oil in large Dutch oven; add onions, celery and garlic and
saute about 15 minutes.#
2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and
Worcestershire sauce; cover and simmer slowly 1 1/2 hours.#
3. Blanch bell peppers in boiling water 5 minutes; drain well.#
4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot
pepper sauce and simmer 15 minutes longer.#
Catfish Parmesan
6 pan-dressed whole catfish or
1 catfishfillets
2 cup dry breadcrumbs
3/4 cup grated parmesan cheese
1/4 cup parsley, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon basil
2 teaspoon salt or to taste
1/2 teaspoon pepper
3/4 cup margarine or cooking oil
1 lemon wedges
Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano,
basil, salt and pepper. Dip Catfish in melted butter or oil and roll
in crumb mixture.
Arrange in well-greased 14 by 9 by 2" baking dish. Bake in preheated
375 F. oven for 25 min. or until fish flakes easily. Cooking time
will be less if using fillets. Garnish with lemon wedges.
Catfish Pecan Meuniere
1 no ingredients
1 c flour
4 ts Rustic Rub
2 eggs -- beaten
1/2 c milk
4 catfish or trout fillets --
: (6 to 6 1/2 oz
: each)
1/2 c vegetable oil
1 stick (1/4 pound) butter
1 c pecan pieces
4 TB chopped parsley
2 TB minced garlic
2 TB fresh lemon juice
1/4 c Worcestershire sauce
1/4 c heavy cream
1 ts salt
1/4 ts cayenne
Combine the flour with 2 teaspoons of the rub in a shallow bowl. In
another shallow bowl, blend the eggs and milk together. Season the
fish with the remaining 2 teaspoons rub. Heat the oil in a large
nonstick skillet over medium-high heat. Dredge the fillets in the
flour, coating evenly. Dip the fillets in the egg mixture. Dredge
again in the flour. When the oil is hot, but not smoking, lay the
fillets in the skillet. Pan-fry for 3 to 4 minutes on each side, or
until golden. Transfer to a warm platter. Discard any oil remaining
in the skillet and wipe clean with paper towels. Return the skillet
to the stove. Over medium-high heat, melt 2 tablespoons of the
butter. When the butter foams, add the pecans and stir constantly for
about 1 1/2 minutes, or until lightly toasted. Add the parsley,
garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for
about 15 seconds and remove from the heat. Add the salt, cayenne, and
remaining 6 tablespoons butter, broken into small chips, and stir
until the butter melts completely. Spoon the sauce over the fillets
and serve.
Recipe By : COOKING LIVE SHOW #CL8733
From: "Jon And Angele Freeman"
~0500
Catfish Stew
1/2 lb bacon,diced
2 clove garlic,minced
2 onions, diced (large)
1 green pepper, diced (large)
1 red pepper, diced (large)
1 crushed red pepper flakes
8 oz okra, sliced
6 oz tomato paste
2 lb catfish,cubed
1 salt
1 pepper
2 1/2 cup diced, canned tomatoes
3 cup fish stock
In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green & red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken(tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt & pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters, chicken. Went out fishing
the other day and caught a few catfish too small to keep but this recipe
came to mind. Its real good when made spicy and served with COLD beer.
04/29 11:17 Weird AL A.Green14 on Genie
Catfish With Dijon Sauce
4 catfish fillets; thawed
3 tablespoon melted butter; or margarine
1 teaspoon worcestershire sauce
----Lemon pepper dijon sauce----
1/2 cup sour cream
1 tablespoon dijon mustard
----Worcestershire sauce garnish (o
1 lemon twists
Rinse fillets and blot dry. Combine butter, Worcestershire Sauce, and
Lemon Pepper; mix. Brush both sides of fillets with butter mixture
and place on a sheet of heavy-duty foil or in a well-greased hinged
fish basket. Grill over medium-hot coals for 5-8 minutes; turn
fillets and grill another 5-8 minutes or until fish flakes easily
when tested with a fork. Combine sour cream, Dijon Mustard, and
Worcestershire Sauce. Heat 45 seconds in microwave or until warm.
Serve 2 tablespoons sauce over each catfish fillet and garnish with
lemon twists.
Oven Method: Broil 6-inches from heat for 10-12 minutes or until fish
flakes easily when tested with a fork; turning once.
Yield: 4 Servings.
Catfish With Oregon Hazelnuts
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup finely ground hazelnuts (roasted or; egon hazelnuts
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 catfish fillets (6 oz. ea.)
1/4 cup olive oil
2 tablespoon coarsely chopped hazelnuts (roasted; oregon hazelnuts)
Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and
cumin in large plate or shallow casserole. Dredge catfish in cornmeal
and flour mixture and place on waxed paper. Heat oil in large
heavy-bottomed skillet over medium heat. Add catfish and cook about 4
minutes on each side, or until golden brown. Transfer to serving
plate, and garnish with chopped hazelnuts and orange twists.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Catfish With Spicy Orange Sauce
1/2 cup orange juice
1 tablespoon hoisin sauce
2 tablespoon soy sauce
1/4 cup sherry
1 teaspoon grated fresh ginger
2 green onions, chopped
1 lb catfish fillets
In a small bowl or measuring cup, combine the orange juice, hoisin
sauce, soy sauce, sherry and ginger. Mix well. Add the onions. Spray
a large, non-stick skillet with vegetable oil spray. Heat over high
heat until hot. Add the fish fillets and cook for 1 minute on each
side. Add sauce and boil 1 minute. Turn fillets and boil 2 minutes
longer. Remove fish to a serving platter. Boil sauce 1 minute
longer, until it is reduced and slightly thickened. Pour over fish.
Columbus Ledger-Enquirer
Cathe's Clam Chowder
6 slice bacon (or more)
1 large onion, chopped
24 oz clam juice, bottle (doxee brand)
1/2 teaspoon garlic, dried, minced
1 large potato, baking
10 oz baby clams, canned (orleans brand)
3 tablespoon cornstarch
1/4 cup half & half (or more) (or cream )
1 teaspoon garlic salt (lowry's)
1/4 teaspoon black pepper
Fry bacon in 3-quart pan until brown. Reserve 2 T. bacon grease in
pan; remove bacon to paper towel to drain well. Crumble bacon and
save it for later. (Can cook bacon in microwave and transfer 2 T
grease to 3-quart pan.)
Saute chopped onion in bacon grease until translucent. Shake one of
the three bottles of clam juice well; add to the sauteed onion. Stir
in dried minced garlic and let come to a boil. Boil until the liquid
is reduced by half, but don't let the liquid get so low that the
sauteed onion and minced garlic brown.
Shake the other two bottles of clam juice well and add to the mixture
in the pan. Bring to boil.
Scrub the baking potato well (or peel it, if you want to); cut it into
half-inch cubes. Add to the boiling clam juice and reduce heat (to
low) -- so the mixture bubbles gently -- until the potatoes are
almost done.
Meanwhile, drain the baby clams, reserving the juice in a cup. Put the
clams aside. Stir the cornstarch into the reserved clam juice,
blending well.
When the potatoes are just barely done, remove the pan from the heat.
Re-mix the cornstarch and clam juice and add to the soup, stirring
constantly as you pour the cornstarch mixture into the pan. Return
pan to heat and stir constantly until thickened. (This may seem too
thick.) Remove from heat and stir in the baby clams and the crumbled
bacon. Add half and half or cream until soup is the consistency you
want it. (If you don't want it so creamy, use milk or skim milk
instead.)
Add garlic salt and black pepper to taste; serve warm. Do not let the
soup boil once the baby clams are added; boiling will turn them into
rubber. This makes about a quart of soup, enough to serve 4 with no
leftovers.
Vicki's notes:
* The recipe that Cathe gave me in the 70s called for only two
bottles of clam juice (instead of three), 1/2 C half & half (instead
of 1/4 C), 2 T cornstarch (instead of 3 T), 2 teaspoons minced garlic
(instead of 1/2 t), 1/4 t garlic salt (instead of 1 t), and no black
pepper or bacon (just 2 T drippings for frying).
It also called for 1/4 t each lemon pepper and sweet basil, 2 t dried
parsley, 3 drops Tabasco sauce and 1/4 C sauterne, of which are
called for in this recipe. The only things the same are the potato,
the onion and the 10 oz. can for baby clams (Geisha). (The recipe
said you could substitute a 7 oz can of minced clams if you had to.)
Cathe's Crawfish Etouffe
1/2 cup butter
1 large onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, finely chopped
1/2 cup celery, finely chopped
1 green onions (one bunch), finely ch; opped
1 teaspoon lowry's garlic salt
1 tablespoon parsley, dried
1/4 teaspoon red pepper flakes
1/2 teaspoon pepper
3 dash tabasco sauce
1 lb crawfish, cleaned
4 tablespoon flour
2 cup chicken broth
1 rice, cooked (for serving)
Melt butter; saute vegetables. Add seasonings and stir well. Add
crawfish and saute for a minute. Add flour; mix well, and cook 3
more minutes. Add chicken broth; mix well and simmer 15 minutes.
Serve over hot rice.
Cathe's Crawfish Quiche
1 tablespoon butter
2 tablespoon olive oil
1 carrot, diced
3 green onions, diced
1 onion, diced
2 large garlic cloves, minced
1 parsley, minced (2 big sprigs)
1/2 teaspoon thyme, crushed
1 bay leaf, crushed
1 tablespoon dill, dried
1/8 teaspoon cayenne
2 tablespoon tomato paste
2 tablespoon cognac
1/2 cup sauterne
3 large eggs
1 cup cream
4 oz swiss cheese, grated
1 lb crawfish chunks
1 pie crust (pre-baked), 10
Saute vegetables in butter and olive oil till slightly brown. Add
spices, tomato paste, cognac and sauterne; mix well.
Beat together 3 eggs, cream and finely grated cheese. Reserve 8
pieces of crawfish for decoration; add rest to cream/egg mixture.
Blend with vegetables and pour into pre-baked pie crust. Bake until
done.
Cathy's Fish & Rice
1/2 lb white fish (i used frozen
1 pollock), cut in
1 small onion -- chopped
3 cloves garlic
1 handful cherry tomatoes halved
1 some mushrooms -- sliced
1 flour (for dredging)
1 oil (for sauteing)
110 ml white wine
1 curry powder
1 black pepper
1 cooked rice
1. Saute the onions in a small amount of oil till they start to
soften. Add the garlic and cook for a few minutes, and then add the
mushrooms and cook for a few minutes more, till they lose their raw
look.
2. Meanwhile, put a few tablespoons of flour and the pepper into a
plastic bag and shake the fish cubes in the bag (don't forget to
close the bag!) Remove the fish from the bag, shaking off any excess
flour.
3. When the vegetables are cooked to your liking, remove them from
the pan and set them aside. You could drain them on a paper towel to
remove a bit of the oil, but it's not necessary.
4. Add a little more oil to the pan, and heat it for a moment. Drop
the fish pieces in the oil, and saute them till them start to turn
opaque. Add the vegetables, the cherry tomatoes & the curry powder,
and stir to mix them in. Pour in the white wine (or other liquid of
your choice) and cook down till most of the liquid has evaporated.
Serve over rice.
Author's Notes: This is a recipe I made up the other night, when I
didn't feel like going out to the store. It's not exactly haute
cuisine, but it tasted OK, and used common ingredients. It'squick to
prepare, and doesn't taste very fishy since the dominant flavor is
the curry powder. (All measurements are approximate. This made more
than enough for 2 people).
The thing about this sort of recipe is that you can vary it in
countless ways ~- add some bell peppers if you want, or add different
spices. Use soy sauce and call it Oriental. Add a few hot chilli
peppers for more punch.
Difficulty : easy. Precision
: measure ingredients.
Recipe By : Catherine Smither cathy@seismo.gps.caltech.edu
Ceviche (Scallops)
1/2 lb scallops, cut horizontally
1 in half
1 cup dry white wine
1 each plum tomatoe, diced
1 large shallot, peeled and minced
1 teaspoon white wine vinegar
1 tablespoon olive oil
1 tablespoon capers
1/8 teaspoon crushed red pepper flakes
1 each salt and pepper to taste
In a non-aluminum medium skillet, combine scallops with white wine.
Bring to a boil over medium high heat. Turn off heat and let scallops
stand in wine 5 minutes. Drain, discarding wine. Transfer scallops to
glass bowl and let cool. Add tomato, shallot, vinegar,oil, capers,
and crushed red pepper flakes. Season to taste with salt and pepper.
Toss gently but well. Chill 30 minutes before serving.
Charbroiled Swordfish With Citrus Salsa
4 5-oz swordfish steaks (cente
1 ruby red grapefruit; peeled
2 oranges; peeled & sectioned
2 limes; peeled & sectioned
1 lemons; peeled & sectioned
1 cup red, green, and yellow bell
1 medium red onion; finely diced
1 tablespoon cilantro; chopped
1 tablespoon mint; chopped
1 oz tequila
1 tablespoon corn oil
1 dash salt
1 dash black pepper
Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation
Time: 1:00 STEP ONE: Prepare the Citrus Salsa-- Mix all ingredients
except swordfish, corn oil, salt, and pepper and let marinate for a
couple of hours.
STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt
and pepper to personal taste. Brush lightly with one tablespoon corn
oil. Grill.
STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish
steaks. Garnish with mint sprigs. Serve with saffron rice, fresh
asparagus, and baby carrots.
Charcoal Grilled Salmon With Spicy Black Beans
1/2 lb black beans; soaked
1 small onion; chopped
1 small carrot
1/2 celery rib
2 oz ham; chopped
2 jalapeno peppers; stemmed and diced
1 clove garlic
1 bay leaf; tied together with
3 sprigs thyme
5 cup water
2 cloves garlic; minced
1/2 teaspoon hot pepper flakes
1/2 lemon; juiced
1 lemon; juiced
1/3 cup olive oil
2 tablespoon fresh basil; chopped
24 oz salmon steaks
Combine in a large saucepan the beans, onion, carrot, celery, ham,
jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
until beans are tender, about 2 hours, adding more water as necessary
to keep the beans covered. Remove the carrot, celery, herbs and
garlic, and drain off the remaining cooking liquid. Toss the beans
with the minced garlic, hot pepper flakes and the juice of 1/2 a
lemon. Set aside.
While the beans are cooking, combine the juice of a whole lemon,
olive oil, and basil leaves. Pour over the salmon steaks, and
refrigerate for 1 hour. Grill the salmon over a moderately high flame
for 4-5 minutes per side, basting with some of the marinade every
minute. Serve each steak with a portion of beans.
Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
8g.
Chard-Wrapped Salmon & Duxelles
1/3 lb mushrooms; commercial, wild, or a m
2 tablespoon butter
1/2 cup onion; finely diced
1 clove garlic; minced
1 pinch dried savory; crumbled
1 pinch pepper
1/4 teaspoon salt
2 tablespoon dry sherry or madeira
12 oz salmon fillets; cross-cut
4 large swiss chard leaves; stemmed, blanched, rinse
1/2 cup brown veal or poultry stock
1 oz dry white wine
Finely dice the mushrooms (if using wild mushrooms with an interesting
shape, cut them into long strips or wedges.) Melt 1 tb of the butter
in a large non-stick skillet over medium-high heat. Add the mushrooms
and onion and cook, shaking or stirring, until the mushrooms begin to
wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
liquid given off by the mushrooms is nearly gone, then add the sherry
and cook until evaporated. Remove from heat, taste for seasoning, and
set aside to cool.
Remove any pin bones from the salmon fillets and season lightly with
remaining salt and pepper. Lay out 2 chard leaves in opposite
directions, slightly overlapping. Place a salmon fillet across the
middle, skin side up (if the belly flap is especially long or thin,
fold it double for a more compact, even shape.) Arrange 1/4 of the
mushrooms mixture on each side of the salmon. Fold the near end of
the leaves over the fish, tuck in the sides, then fold the whole
thing over the remaining leaf, forming an envelope. Trim off the
remainder of the leaf to form a neat package. Repeat with the
remaining salmon fillet.
Heat the stock and wine to a simmer in the same skillet used for the
mushrooms. Place the salmon packages in the pan, seam side down,
cover, and cook at a simmer until a skewer easily enters the center
of the fish, 8-12 minutes depending on the thickness.
Transfer the fish to plates, turn the heat under the skillet to high,
and reduce the stock slightly. Swirl in the remaining butter, taste
for seasoning, and pour over the fish.
Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber
: 2 g.
Charlene Prickett's Crab Salad With Yogurt Dr
----YOGURT DRESSING----
1 cup low-fat yogurt
1 tablespoon chives or spring onions
1 garlic clove,crushed
2 teaspoon lemon juice
1 vegetable salt
----CRAB SALAD----
1 butter lettuce head
2 lb crab meat
1 lb mandarin oranges,seedless
1 lb fresh peaches,peeled/sliced
4 shallots,minced
2 large cucumbers,sliced
1/2 lb snow peas
1 juice of lemon
----GARNISH----
1 lemon slices
1 fresh chives
Charlene Prickett combines brain with brawn on IT FIGURES, her
long-running exercise show for Lifetime Television. "I have a real
academic streak," says Prickett. "I have a lot of interest in science
and in keeping up with the research that's always changing. Every
year I go to fitness conferences and sports-medicine clinics
throughout the country, and I always like to share what I've learned
by including an information element in my shows." So what does the
latest research say about the most effective way to get a good
workout? Says Prickett, "In terms of being optimally effective,
cross-training - weight training, along with some stretching and
aerobic activity - has come to be thought of as important. The
advantage is that you don't stress the body in the same way every
single day, and it prevents injury as well as boredom."
Prickett also believes that women have to work harder than men at
battling the bulge. "When you're young or if you're a man, the
likelihood of your staying near ideal weight with exercise alone is
good. However, if you're female or over 25, it generally takes both
regular exercise AND good food choices. That doesn't mean you can
never have an ice-cream sundae, but to stay at or near ideal weight,
you need to make discriminating food choices."
For dressing: mix all ingredients and chill.
For salad: mix all ingredients except lettuce in a bowl, add
dressing, and chill for 1 hour. Arrange lettuce leaves in a salad
bowl, add salad.
Garnish with lemon slices and chives.
Cheer Up A Crab
2 10 ounce packages frozen
1 spinach, cooked and well
1 drained
1 10 ounce can rotel tomatoes
1 and green chiles
1 cup sour cream
1 cup grated cheese
1 cup crabmeat (canned, fresh
1 or frozen)
1/2 teaspoon nutmeg
1/2 teaspoon mrs. dash
1 teaspoon dill weed
2 tablespoon chopped onion
Place spinach in greased shallow 2 quart casserole. Mix all other
ingredients and pour over spinach. Bake at 350 degrees F for 25 to 30
minutes.
Cheese & Crabmeat Casserole
1 lb old english cheese
8 slice bread without crust
5 eggs
1 pint milk
1/2 cup melted butter
1 can frozen crabmeat
Cube bread and cheese. Alternate layers of cheese, bread and crabmeat
(twice) in buttered casserole. Beat eggs, milk and melted butter and
pour over the layered mixture. Bake in a pan of water at 350 degrees
for 1 to 1 1/2 hours. Serve with sauce: 1 can of mushroom soup,
undiluted and heated. Randy Rigg
Cheese & Salmon Bagel Ww
1 tablespoon cream cheese, light
1 bagel, mini (1 oz) cut in half hor; izontally toaste
1 teaspoon capers rinsed, drained
1 oz salmon, smoked (lox) thinly slice; d
2 slice tomato
2 slice onion, red
Spread cream cheese over one cut side of toasted bagel; top with
capers, salmon, tomatoe and onion. Top with remain half of toasted
bagel.
Weight Watcher's Exchanges: 1 Protein, 1 Vegetable, 1 Bread, 35
Optional Calories.
Nutritional Analysis per serving: 152 calories, 10 g.
protein, 4 g. fat, 19 g. carbohydrates, 42 mg.
calcium, 553 mg. sodium, 14 mg. cholesterol, 1 g.
dietary fiber (excludes capers).
Calories from fat: 22.5%
Original recipe from Weight Watcher's "Simply Light Cooking".
Conversion and additional nutritional analysis by Rick Weissgerber
[GEnie D.WEISSGERBE]
Cheese-Broiled Catfish
1/4 cup bread crumbs, soft
1/4 cup parmesan cheese, grated
1/2 teaspoon paprika
1/4 teaspoon curry powder
1/2 teaspoon salt
1 pepper, dash
1 lb catfish fillets
4 tablespoon butter, melted
Preheat broiler and broiling pan. Combine breadcrumbs, cheese and
seasonings. Spread mixture evenly over each fillet. Generously grease
hot broiling pan and place fillets on it. Drizzle 2 Tbsp melted
butter over fillets; set pan 3 in. from heat and broil for 3 minutes.
Baste with remaining butter and broil for 3 min. more. Remove to a
hot serving platter. Recipe date: 12/11/87
Cheesy Fisherman's Grill
213 gm canned red alaska salmon crab, or..; .
1 large crab*
15 gm butter or margarine
15 gm plain flour
1 milk for stock (see recipe)
2 fresh tomatoes; skinned de-seeded and ch
1 tablespoon freshly chopped parsley
1 salt
1 freshly ground black pepper
75 gm fresh parmesan, grated
*(ask the fishmonger to dress it for you, but retain the small legs
for garnish)
Drain the can of salmon, reserving the juice. Make the juice up to
150ml (1/4 pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour. Gradually add the
fish and milk stock to make a smooth sauce. Add the chopped tomatoes
and parsley, season well. Mix the sauce into the crab and salmon,
then pile this mixture into two individual serving dishes. Sprinkle
the Parmesan over the top of the salmon mixture and place under a
moderate grill for 6-8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes.
Serves 2. Approx 535 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Cheesy Garden Tuna-Filled Crepes (Microwave R
4 crepes
1/2 cup chopped celery
1/4 cup chopped onion
1 can (7 3/4 oz) tuna, drained
2 cup frozen broccoli,cut up
2 cup shredded cheddar cheese
Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole.
Cover and microwave as directed on pkg.;drain.Stir in 1 1/2 cups
cheese and the remaining ingredients.Microwave covered on high 1
minute. Spoon onto crepes;roll up.Arrange in square microwave dish,8
x 8 x 2"; sprinkle with remaining cheese.Cover loosely with plastic
wrap and microwave on high until cheese is melted,2 to 3 minutes.4
Servings.
Cheesy Salmon Supper
2 can salmon (7 3/4 oz cans)
1 tablespoon lemon juice
2 eggs, beaten
1 cup rolled oats
1 cup cheese, grated
1/4 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley flakes, dried
1 can cream of mushroom soup (8oz)
3/4 cup milk or 1/2 cream & 1/2 milk
Mix all ingredients except soup and milk. Bake in a loaf tin or a
casserole dish in a 350F oven for 40 - 45 minutes. Remove from pan.
Combine soup and milk, heat and pour over the loaf as a sauce.
Chesapeake Bay Crab Cakes
1 teaspoon sharp prepared mustard
1 tablespoon freshly squeezed lemon juice
6 tablespoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lb lump crabmeat, picked clean
1/2 cup dry, unflavored bread crumbs
1 pinch of cayenne pepper
4 tablespoon butter
Chesapeake Bay Crab Cakes
Parsley, lemon wedges, tartar sauce as desired
Using an electric blender or wire whisk, beat together mustard, lemon
juiceand egg until thoroughly combined. While beating vigorously,
gradually pour 4 Tbs of olive oil into the egg mixture in a thin
stream. When smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne
pepper. Shape into 8 patties, each about a half-inch thick. They will want
to fall apart, butthat's the idea of a good crab cake. You want only
enough non-crab stuff to just barely bind them.
Melt butter together with 2 Tbs of olive oil in
skillet over medium heat. When butter sizzles (but before it burns!)
gently ease the crab cakes into the skillet to cook. When well
browned (2 to 3 minutes), gently turn and cook other side. Drain on
paper towels. Serve immediately.
Makes 4 main-course servings, 8 appetizers
From: Captain's Galley, Main St.,
Chrisfield, Md.
Cheryl
Chesapeake Oyster Bisque
1 quart oysters
1 bay leaves
2 onions
2 celery stalks
1/2 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pint cream
1/4 cup sherry
Slice onions. Dice celery. Drain oysters and save liquid. Oysters
may be chopped or left whole as desired. Add water to oyster liquid
to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from heat; allow to
cool for about 1 hour, strain, and set aside. In butter, saute
remaining onion and celery; cook for about 5 minutes or till pale in
color. Add flour and stir well, but DO NOT BROWN. Add some strained
oyster stock: stir well tp prevent lumps from forming. Add remaining
stock and heat till hot and thickened (about 10-15 minutes). Add
oysters and cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.
Chesapeake Restaurant Crab Cakes
1 lb lump crabmeat, cooked
1 each egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, chopped
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon worcestershire sauce
1 cup bread crumbs
6 tablespoon butter
I personally like to add 1 ts of Old Bay seasoning to this and cut
back a little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8
ingredients in medium bowl. Using 1/3 - 1/2 cup for each cake, shape
mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes
on plate and refrigerate 2 hours. Melt butter in 10" skillet. Brown
crab cakes in butter until golden on both sides and heated through.
Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
To reheat, wrap in foil and warm in preheated 325 degree oven for 10
minutes or refry in a skillet with a little butter.
Chex Mix Oyster Crackers
10 oz oyster crackers
1/4 cup water
1/4 cup olive oil
1 teaspoon granulated chicken bouillon
1 teaspoon garlic powder
2 1/4 teaspoon worcestershire sauce
----- Recipe via Meal-Master (tm) v8.05
Title: CHEX MUDDY BUDDIES
Categories: Snacks, Chocolate
Yield: 9 Servings
9 c Chex cereal
1 c Chocolate Chips
1/2 c Peanut Butter
1/4 c Butter or Margarine
1 ts Vanilla
1 1/2 c Powdered sugar
Put cereal in large bowl and set aside. In 1-qu microwave-safe bowl,
combine chips, peanut butter, and butter. Microwave on HIGH 1-1 1/2
min. or until smooth, stirring after 1 minute. Stir in vanilla. Pou
chocolate mixture over cereals, stirring until all pices are evenly
coated. Pou cereal mixture in a large zipper bag with powdered sugar.
Seal sercurely and shake until all pieces are well coated. Spread on
waxed paper to cool.
Recipe By : Chex
Chicken & Oyster Casserole
1 large fryer (about 3 lbs.), cut up
1/4 cup all-purpose flour
1 1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoon shortening
1/2 cup boiling water
1/2 cup heavy cream
18 oysters
2 tablespoon toasted slivered blanched almonds
Reserve back, wings, and neck of chicken for later use. Wash remaining
pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8
teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart
casserole. Add boiling water, cover, and bake in preheated moderate
oven (350 F.) for 1 hour, or until tender. Add cream, remaining salt
and pepper, and the oysters. Cover and bake for 10 minutes longer.
Sprinkle with almonds and serve at once with hot baking powder
biscuits, if desired.
Makes 4 servings.
Chicken Sausage Oyster Gumbo
1 cup oil
1 cup flour
1 bell pepper; chopped
3 celery stalk; chopped
3 garlic clove; minced
2 onion; chopped
1 chicken; cut up
1 lb smoked sausage or andouille
1 1/2 quart ; water, boiling
2 bay leaf
1 pint oysters
1 salt
1 pepper
1 rice; cooked
Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic,
green onions, and onions. Saute until tender. Add chicken and brown.
Add sausage, boiling water, and bay leaves. Let simmer 1 hour. Remove
chicken from bones. Add chicken meat, salt, pepper, and oysters.
Cook 10 minutes more. Serve over rice.
--- per Ellen Cleary
Chicken Stuffed With Crab
8 chicken breast halves - skinned and; boned
3 tablespoon butter
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup canned chicken broth - diluted
1/3 cup chablis or other dry white wine
1/4 cup onion; chopped
1 tablespoon butter; melted
7 1/2 oz fresh lump crabmeat - drained and f; laked
3 oz can sliced mushrooms - drained
10 saltine crackers; crushed
2 tablespoon fresh parsley; chopped
1/2 teaspoon each salt and pepper
1 cup swiss cheese (4 oz.) - shredded
1/2 teaspoon paprika
Place chicken between 2 sheets of wax paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin. Set aside.
Melt 3 tb. butter in a heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk, chicken broth and wine; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Set sauce aside.
Saute onion in 1 tb. butter in a large skillet until tender. Add
crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper;
stir well. Add 2 tb reserved sauce, stirring well.
Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long
sides of chicken over crabmeat mixture; fold ends over, and secure
with wooden picks.
Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top
with remaining sauce. Cover and bake at 350 F. for one hour, or
until chicken is done. Uncover and sprinkle chicken with shredded
Swiss cheese and paprika. Bake an additional 2 minutes or until
cheese melts. Remove wooden picks and serve chicken immediately.
Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The
Kodiak Fishermen's Wives Association/Kodiak, AK. In _America's Best
Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1990. Pg. 250. ISBN 0-8487-1009-6. Electronic format by Cathy
Harned.
Chile Tuna Sea Shells
6 green chiles, skinned,
1 seeds removed, chopped
2 tablespoon prepared chile sauce
1 can white tuna, drained and
1 flaked
1/4 cup mayonnaise
2 teaspoon prepared horseradish sauce
4 green onions, chopped
1/4 cup green olives, sliced
1/2 lb sea shell macaroni
1 avocado, peeled, pit
1 removed, chopped
2 sprigs cilantro, chopped
Contributed to the echo by: Stephanie Dicamillo Originally from: "The
WholeChile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the
macaroni in 4 quarts of salted water until just done but still firm. Drain
and rinsein cold water.
Combine all the ingredients, except the avocado and cilantro, and
allow to sit for 2 hours to blend the flavors. Garnish with the avocado
and cilantroand serve.
Serves: 4 Heat Scale: 5
Chili Crab Puff: Ladies Lunch
1 no ingredients
1 lb grated Monterey Jack cheese
1 c crab meat
8 oz diced green chilies --
: canned
1/3 c half-and-half
4 eggs
2 c flour
1 c Marinara Sauce or tomato
: sauce
Preheat oven to 400 degrees. Grease a deep 12- to 2-quart baking
dish. Set aside 2 cup of the cheese for the top. Place 1/3 of the
cheese on the bottom of the baking dish. Add 1/3of the crab and 1/3
of the chilies. Repeat, making 3 layers of each. Whisk the
half-and-half with the eggs and flour, and slowly pour into the
baking dish. Top with the marinara sauce and sprinkle with the
reserved cheese. Bake, uncovered, for 1 hour, or until hot and set in
center. Yield: 4 servings
Recipe By : Nathalie Dupree, Cooks, TVFN, 1996
From: Path
~0700 (P
Chili Fish Sauce
6 tablespoon thai fish sauce
5 tablespoon thinly sliced scallions
3 tablespoon fresh lime or lemon juice
3 tablespoon finely chopped cilantro
1 1/2 tablespoon minced serrano chilies
2 teaspoon roasted chili paste
1/2 teaspoon minced garlic
Combine all ingredients in a small bowl and mix well. Will keep in
refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine,
5/25/92. MM:MK VMXV03A.
Chili Seared Salmon With Sweet Pepper Salsa
1 sweet red pepper salsa
1 (recipe follows)
2 tablespoon chili powder
1/4 teaspoon salt teaspoon
1/8 black pepper
4 (6oz) salmon fillets
1 (about 1 inch thick)
2 teaspoon olive oil
Make salsa; set aside. Combine chili powder, salt and black pepper;
rub evenly over salmon fillets. Heat oil in a large nonstick skillet
over medium-high heat. Add fillets; cook 4 minutes on each tide or
until fish flakes easily when tested with a fork. Serve with salsa,
Makes 4 servings.
SWEET PEPPER SALSA: Combine in a bowl: 3/4 cup diced red onion, 1/2
cup diced yellow bell pepper, 1/2 cup diced red bell pepper, 1
tablespoon minced seeded jalapeno pepper, 1/2 cup diced plum tomato,
2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice,
2 teaspoons cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon
sugar, 1/8 teaspoon salt, 1/8 teaspoon ground coriander and 1/8
teaspoon ground red pepper. Stir well. Let stand at least 30 minutes,
stirring occasionally.
Per serving: Calories 348 Fat 18g Cholesterol 115mg Sodium 351 Percent
calories from fat 46%
Dallas Morning News 10/2/96 Typos by Bobbie Beers
Chili-Orange Fish Fillets With Banana
4 fish fillets - red snapper, turbo,; cod or other fillet
2 firm, ripe bananas - halved lengthw; ise, - then crossw
4 tablespoon fresh orange juice
2 tablespoon grated orange zest
2 tablespoon minced red onion
2 teaspoon minced, seeded fresh chilies
4 fresh lime wedges
Preheat the broiler. Arrange the fish fillets and bananas (cut side
up) on a lightly greased broiler pan.
In a small bowl, combine half the orange juice with the orange zest,
red onion, chilies, and a pinch each of salt and pepper. Spread
evenly over fish and bananas.
Broil 4 inches from the heat source, without turning, until fish and
bananas are well browned and the center of the thickest part of the
fish is opaque, about 10 minutes.
Transfer to a serving platter. Sprinkle with the remaining orange
juice. Garnish with lime wedges.
Approximate nutritional analysis: 210 calories per serving; 30 g
protein; 18 g carbohydrate; 2 g fat (10% of calories); 2 g fiber; 53
mg cholesterol; 246 mg sodium; 71 % of the Daily Value for vitamin
B12, 46% for B6, 41% for vitamin C.
Chilled Pappa Al Pomodoro With Crab Meat Cros
2 1/2 lb overripe tomatoes, cores removed
1 1/2 cup day old bread, torn up
1/4 cup fresh basil leaves
1 tablespoon fresh thyme leaves, chopped
1 salt and pepper to taste
8 oz fresh crab meat, dungeness or maryl; and
2 tablespoon extra virgin olive oil, plus 1/4 c; u, p
1 juice and zest of 1 lemon
1 teaspoon crushed red pepper flakes
2 scallions, thinly sliced
4 slice baguette, toasted, and cooled
In a food processor, blend tomatoes until liquid. Add day old bread,
basil, thyme and season aggressively with salt and pepper. If too
thick, thin with water. Allow to sit in a cool place.
In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin
oil, juice and zest of 1 lemon, red pepper and scallion gently
together and season lightly with salt.
Divide cool tomato soup among 4 bowls. Place 1 slice baguette in
center of each bowl. Float 2 ounces crab meat mixture on top of each
baguette slice and serve. Posted to MC-Recipe Digest V1 #
Recipe by: MOLTO MARIO
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Chilled Trout In Dill Sauce
4 whole cleaned trout
1 (each about 1/2 lb.)
1 basic poaching liquid
1 parsley sprigs
1 lemon wedges
1 cup sour cream
4 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon dillweed
----BASIC POACHING LIQUID----
1 medium onion (sliced)
6 whole black peppers
2 whole allspice
3 tablespoon lemon juice or white wine
1 vinegar
1 bay leaf
1 teaspoon salt
1/2 cup dry white wine (or water)
1 quart water
About 3-4 hours before you intend to serve, poach trout in basic
poaching liquid (recipe and directions follow). When done, transfer
to a serving platter and let cool; then cover and chill.
About 10 minutes before serving time, remove cover from fish and,
holding fish in place with wide spatula, drain off and discard any
juices that might have collected on platter. Wipe platter and garnish
with parsley sprigs and lemon wedges.
In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix
thoroughly. Serve sauce in small serving bowl to spoon over fish.
Basic Poaching Liquid In a poaching pan or 3-quart pan, combine
onion, whole black peppers, whole allspice, lemon juice or white wine
vinegar, bay leaf, salt, dry white wine (or water), (you will need
just enough to cover fish pieces, so amount of water and wine may be
varied accordingly). Cover and simmer ingredients for at least 20
minutes.
Recipe may be doubled or tripled if larger amounts are needed (if so,
simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be
reused several times - it will simply acquire more flavor, the more
often it is used. However, liquid should not be stored in the
refrigerator longer than 2 days; freeze in an airtight container if
longer storage is necessary. How to Poach Bring poaching liquid to a
boil in poaching pan on top of the stove. Lower fish into simmering
liquid - there should be just enough liquid to cover fish; if not,
add equal parts water and dry white wine (or all water) just to cover
fish. Reduce heat, cover, and simmer gently (water should never be
allowed to boil).
Cook until fish flakes readily when prodded in thickest portion with
a fork - for a 1-inch thick piece of fish (measured in thickest
portion), allow 10 minutes from the moment simmering resumes after
fish has been added. (Allow same ratio of thickness to time - 1
inch: 10 minutes - for fishes of all thicknesses.) When, done, lift
fish from liquid with a wide spatula, supporting it with cheesecloth
if necessary. Drain well; then open cheesecloth carefully and gently
remove it from fish.
Chinese Crab & Corn Soup
1 (16 oz.) pkg. frozen whole
1 corn
1 tablespoon cornstarch
1/4 cup water
3 can (10 1/4 oz.) chicken
1 broth
1 teaspoon gingerroot
1/2 lb fresh crabmeat
1/3 cup minced green onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon rice vinegar
Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)
Chinese Crab Rice
1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm, grated
4 tablespoon dry sherry
3 tablespoon light soy sauce
3 blue crabs
400 gm glutinous rice
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.
From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93. Courtesy Mark Herron.
Chinese Oyster Stew
1 can (10-3/4 ounces) condensed chicken b; roth
1 soup can water
2 tablespoon soy sauce
1/4 teaspoon grated gingerroot
1 pinch shucked large oysters, undrained
2 cup chopped chinese cabbage
8 ounces sliced mushrooms (about 2-1/; 2 cups)
1/2 cup bean sprouts
4 green onions (with tops), cu into; 1, -inch pieces
Heat broth, water, soy sauce and gingerroot to boiling in 3-quart
saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to
boiling reduce heat. Cover and simmer about 2 minutes or until
cabbage is c Ladle stew into bowls and garnish with green onions. 4
SERVINGS; 135 CALORIES PER SERVING.
Chinese Pasta Salad With Shellfish
1 1/2 cup snow peas
250 gm rice vermicelli
1 red pepper; sliced thin
1/2 cucumber; sliced thin
6 oz shrimp; cooked
130 gm crabmeat
1 tablespoon fresh ginger; chopped fine
1 centiliter garlic; chopped
2 tablespoon sesame oil
1/2 teaspoon black pepper
1 1/2 teaspoon salt
2 tablespoon lemon juice
3 teaspoon vegetable oil
1 teaspoon red wine vinegar
Wash and trim snow peas. Place them in a bowl and pour in enough
boiling water to cover them. Let stand 10 minutes; drain and set
aside. Cook the noodles in plenty of boiling water for 3 to 4
minutes. Drain in colander, rinse with cold water and set aside. In
large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp
and crabmeat. In a small bowl, combine ginger, garlic, sesame oil,
pepper, salt, vegetable oil, lemon juice and vinegar. Pour this
dressing over the other ingredients and mix thoroughly. Chill before
serving.
Chinese Steamed Cracked Crabs
1 crab, live in the shell, about 2 po; unds
2 green onions, bruised and cut in ha; lf
2 quart sized slices of ginger
1 tablespoon shao hsing wine or dry sherry
1 ginger, green onion and vinegar dip; ping sauce
4 tablespoon finely shredded green onion
2 tablespoon finely shredded ginger, preferably; young ginger
1/4 teaspoon sugar
1/2 teaspoon salt
5 tablespoon vinegar
3 1/2 tablespoon peanut oil
It's crab season here in the San Francisco bay area. Heap and heaps of
luscious Dungeness crabs are showing up all over the place. Steamed or
live++take your pick! I was in Oakland's Chinatown last weekend
shopping at the Sam Yick gorcery and saw a couple of boxes of stillkicking
Blue crabs for a buck seventy-nine a pound. Good eatin' ahead!
Kill and clean the crab. Place it, top shell down, on a heatresistant
plate. Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for 15 minutes. Remove and cool.
Disjoint and crack the crab and arrange on a platter. Dip the meat
into the dipping sauce and eat with green onions and ginger. Use the
tip of the leg to dig out the meat.
Serves 2 as a light meal.
GINGER, GREEN ONION and VINEGAR DIPPING SAUCE Scatter green onions in
a shallow saucer. Top with the shredded ginger. Sprinkle sugar and
salt evenly over the ginger. Pour the vinegar over the ginger. Heat
the oil until it's hot but not smoking, and pour it over the mixture.
It should sizzle lightly. If it is too hot, let it cool.
Makes about 2/3 cup.
Joyce Jue, San Francisco Chronicle, 12/5/90.
Posted by Stephen Ceideburg December 8 1990.
Chinese Style Mushroom Filled With Salmon Fil
1 salmon steak, fresh
----FILLING----
1 mushrooms, inoki, - julienne
1 carrot, julienne
1 mushroom, shitake, - julienne
1 celery, julienned
1 salt (to taste)
1 pepper (to taste)
1 oil, for frying
----BRAISING SAUCE----
1 lemon grass, white part - only, min; ced
2 tablespoon shallot, minced
2 tablespoon rice wine
2 tablespoon fish sauce
1 teaspoon sesame oil
2 tablespoon broth, chicken
1 teaspoon sugar
1 rice, cooked
1 cilantro (garnish)
Preparation: ============
First julienne the mushrooms and vegetables into thin, short
strips. Set aside.
Cut the salmon steak in half. Take each half and slice it most of
the way through horizontally so the two pieces fold back on a hinge
like a hamburger or hot dog roll.
Prepare a braising glaze by mixing the "sauce" ingredients above
in a small bowl and stir and set aside.
Assembly: =========
Into each of the two salmon "sandwich" pieces, add a touch of salt
and pepper to taste and then add portions of Shitake, and Inoki
mushroom, celery and carrot as filling for the "sandwiches."
Close up the "sandwiches" and set aside.
To Cook: ========
In a small saute pan, heat a bit of peanut oil over high heat
until it begins to smoke and then put the salmon sandwiches in to
brown both sides (about 1 minute each side.)
When both sides are browned, add the braising sauce to the salmon.
Cover and braise over medium heat until the salmon is done ( 2 to 3
minutes).
Transfer the cooked salmon sandwiches to a serving plate and serve
with cakes of sticky rice and garnish with julienne fans of Szechuan
pickle.
Top with drippings from the saute pan, and pieces of Cilantro.
Chinese 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
Chinese Tuna Steaks On The Grill
1 tuna steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white pepper
1 teaspoon cornstarch
2 tablespoon salted black beans
4 green onions with tops
2 teaspoon green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoon peanut oil
1 tablespoon peanut oil
2 teaspoon finely minced garlic
1 cup chicken broth (or fish
1 stock)
1 spinach or red-leaf lettuce
1 leaves
Contributed to the echo by: Bill Birner
Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides
offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover
& refrigerate 30 minutes.
Place black beans in bowl and cover with warm water. Stir about 2
minutes. Remove and drain. Discard water. Partially pulverize beans.
Chinese cooks use the back end of their cleaver handle.
Cut 3 of green onions on diagonal into 1 inch pieces,
remaining one into thin slices (strings).
Remove seeds and membranes from chilies. Cut chilies
into very thin slices.
Mix 1 Tbs cornstarch, water and sugar.
[If grilled fish is preferred, grill on charcoal
about 4-5 minutes each side or 10 minutes per inch of thickness, not too
close to coals - otherwise fry in wok]
Heat wok until hot & add 2 Tbs oil, tilting to
coat sides. Fry fish 2 minutes or until brown, turning once. Reduce
heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover &
remove from wok.
Bring wok back up to very hot over high heat.
Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green
onion pieces & stir fry all for 1 minute. Add broth/stock and heat to
boiling. Stir in cornstarch/sugar watermixture, stir cooking until
thickened. Add fish steaks turning to coat withsauce. Heat 2 minutes.
Line platter with
spinach/lettuce leaves, place fish on bed and garnish topwith green onion
slivers.
Chinese: Crab Meat Lion's Head - Shanghai
3 teaspoon oil
1 lb ground pork
6 oz chopped cooked or canned crab meat
2 eggs
2 teaspoon sherry
1 teaspoon salt
1 tablespoon cornstarch
1 black pepper
2 scallions
4 slice minced ginger
1 tablespoon light soy sauce
1 lb celery or chinese cabbage
1 tablespoon cornstarch mixed with 3 tb. water
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper,
scallion, ginger and soy sauce into 5 large meatballs. Heat oil then
fry meat mals until brown, approximately 8 minutes. Add broth and
cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch mixture to thicken.
Chinese: Won Ton In Oyster Sauce (Ho Yau Gon
40 won ton
2 quart water
1 1/2 tablespoon sesame oil
1 tablespoon thin soy sauce
2 tablespoon oyster sauce
1 green onion, chopped
In a large saucepan bring 2 quarts water to a boil.
Add won ton and boil for 5 minutes; then, remove with a Chinese
strainer or colander.
Put the cooked won ton in a deep serving bowl, and add all other
ingredients except the green onion, and mix carefully.
Garnish with the chopped green onion.
VARIATION: Heat sauce in wok; stir fry won ton briefly.
Chippewa Trout
6 small dressed trout
----Bacon marinade----
1/2 cup sherry
1/2 cup melted butter
2 tablespoon lemon juice
Salt the inside of the fish. Mix the sherry, melted butter and lemon
juice. Place the dressed fish in a wide pan and cover with the
marinade. Let stand for 1 hour.
Wrap bacon around the fish and hold in place with skewers. Cook over
a hot fire basting frequently. Cook until the bacon is crisp, turning
only once.
Serves 6.
(Adapted from a recipe of the Red Cliff Chippewas; from 'Old Times
Recipes')
Chop Suey With Tuna
2 stalks celery; cut small
1/2 onion; chopped fine
3/16 teaspoon pepper
2 tablespoon soy sauce
2 cup water +
2 tablespoon water
3/4 cup rice
3/4 cup tuna
Cook celery and onion in 2 tb water over low heat, covered. When
tender, remove from heat, add rice, 2 c water, and seasonings. Bring
to a boil. Turn heat to low and cook covered, until rice is tender
and liquid absorbed (about 1/2 hour). Add tuna. Mix and remove from
heat. Set aside, covered, for a few minutes before serving. Food
Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE
Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup
Brought to you and yours via Nancy O'Brion and her Meal-Master
The cookbook doesn't have the nutritional values as it 22 years old.
Only the calories: 145 per serving
Christmas Crab Quesadillas
1/4 lb butter or margarine,
1 divided
1 whole shallot (or 2 or 3
1 green onion), finely
1 minced
1 teaspoon chopped fresh chives
1/2 lb lump crab meat, picked over
1 to remove shells
2 tablespoon sour cream
1 teaspoon chopped fresh dill
1 salt, to taste
1 hot pepper flakes, to taste
6 10-inch flour tortillas at
1 room temperature
3/4 cup grated monteray jack cheese
----GARNISHES----
1/2 cup (each) finely chopped red
1 and green bell peppers
1 radicchio leaves, 3 per
1 plate
1 salsa
1 quacamole
1 sour cream
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a
sauce pan and melt over low heat. Add the shallots and chives. Saute
until translucent. Remove from the heat and add the crab, sour cream,
dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a
sprinkling of the grated chese. Fold the tortillas in half and place them
on a baking sheet. Brush the tops of the tortillas with the reserved
butter.
Bake in the preheated oven for about 5 minutes or until the tops are
golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream,
one with quacamole, and one with salsa. Place three triangles of
quesadilla on each plate. Sprinkle with a confetti of chopped green and
red bell peppers.
Serves 8.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
Christmas Oyster Soup
2 carrots; mediun peeled & grated in
1/2 cup celery; finely diced
1/4 cup butter; melted
4 cup milk; or 1/2 milk, 1/2 cream
4 cup oysters salt and pepper to taste
Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
enamelled cast iron pan over medium heat; do not boil. Pour into milk and
serve. Uase salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tend to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters
heated and served at the last minute.
To quote Mme. Benoit,"This traditional Quebec dish is still very much
alive. My grandmother's recipe is, as far as I am concerned, the best
there is.
Chuck's Clam Chowder
6 celery stalks, cut longways
2 onions, medium peeled & chop
2 tablespoon butter
1 quart chicken stock, (berta's)
1 black pepper, ground, add to
1/2 teaspoon thyme, leaves, not ground (u
1 1/2 lb potatoes, diced, skin left o
9 tablespoon butter
1/2 cup flour
1 quart half & half
1 quart whole clams, course chopped
2 cams, canned, gortons, 6 1/2
1/4 cup sherry
1/4 cup parsley, chopped for garnish
Saute celery & onions in 2T of butter for 10 minutes until opaque.
Add to chicken stock. Add the juice only from the clams reserving the
meat. Bring to a heavy simmer and add pepper and thyme. Add the
potatoes skin on and simmer until cooked but still firm. While the
potatoes are cooking in the soup, warm the milk. Make a roux with the
butter & flour and when cooked, add to the milk off heat. Stir and
return to the heat and stir until thickened. Set aside. When the
potatoes are just tender, add the clam meat, cook for 2 minutes then
add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer
for 2 minutes more, garnish w/ parsley and serve.
Cipate Au Salmon (Layered Salmon Pie)
1/4 lb salt pork
1 lb salmon streak; or fillets skinned & cut
2 tablespoon flour; all purpose
1/4 cup celery; chopped
1 tablespoon onion; finely chopped
1 potato; medium, peeled & sliced s
1 pastry for double crust 9 pie
Cipate au Salmon
"This traditional salmon dish comes from Auberge La Msrtre, an inn on the
north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie
France Crevier specialize in fish and game dishes."
Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt
casserole. Dredge salmon lightly with flour. Arrange half the fish on the
salt pork. Sprinkle with half of the celery, onion and potato slices;
season with salt and pepper to taste.
Roll out half of the pastry, slightly thicker than normal, to fit the size
of the casserole. Cover potato layer with the pastry, cutting two large
vents. Pour in water through the vents until level with the pastry. Layer
with the remaining fish, celery, onion and potato to taste. Cover with top
pastry crust and again cut out two vents. Pour water in vents until level
with pastry.
Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is
golden-brown. SERVES:4-6
Citrus Grilled Jumbo Scallops
1 melted butter -- as needed
1 fresh parsley -- chopped
12 jumbo scallops -- halved
1 widthwise
1 sauce --
1 cup water
1/4 lemon -- juiced
1 cup chardonnay
1 tablespoon butter
2 teaspoon honey
1 pinch salt
1/2 clove garlic -- diced
1 cornstarch -- dissolved in
1 water
In small saucepan, combine water, wine, juice, butter, honey with
peppers and garlic. Place over medium heat; reduce to almost half,
stirring frequently. Add cornstarch solution to thick to taste.
Remove from heat; keep warm.
Grill scallops over hot coals, brushing frequently with melted
butter. Cook to taste. Remove scallops from grill. Place 6 scallop
halves on each plate. Pour citrus sauce over scallops and garnish
with parsley.
Recipe By : Henry Yang, Chef, Fortune Cookie Restaurant,
Temecula, CA
From: Date:
Clam And Olive Dip
1 can black olives, drained
1 can chopped or minced clams, drained
1 pint sour cream
1 salt
1 powdered garlic
1 cayenne pepper
Open can of olives. Eat a handful, just to make sure. Eat a few more.
Aslong as you leave at least half the can, you've got enough. Chop them
up. Add the chopped olives to the rest of the ingredients, stir, and chill
for 2 hours before serving.
Quantities on the spices are left to you.
Btw, if you have never tried cream cheese and chopped olive sandwiches,
letme recommend them. Soften a package of cream cheese, add small can
choppedolives and a teaspoon or so of lemon juice. Stir well and spread.
Gutsy eaters add turkey.
Coconut Fish Roe Sambal (Sambal Kelapa Dengan
1 stephen ceideburg
1 cup desiccated or freshly grated cocon; u, t
1 oz fish roe, chopped
1/4 teaspoon turmeric
2 teaspoon ground chilli
1 lemon, juice only
2 oz hot water to moisten coconut
1 onion, grated
1 one-inch piece ginger, scraped and; grated
1 salt, to taste
Mix everything together in a saucepan. Cook on low heat for 20
minutes with the lid on. Stir occasionally to prevent it from burning.
From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd.,
Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book.
S.C.]
Coconut Rockfish
1/2 cup sweetened shredded coconut, dried
1 tablespoon minced or pressed garlic
3/4 cup sliced green onions
2 1/2 tablespoon olive oil
2 3/4 cup freshly cut corn kernels or
2 3/4 cup frozen corn kernels
1 cup minced red bell pepper
1 can black ripe olives, sliced/ pitted,d; rained
1/4 cup chopped parsley
1 1/2 lb rockfish fillets,1/2 thick, cut int; o 6 portions
2 tablespoon lemon juice
1 lemon wedges
1 parsley sprigs
1 salt
1 pepper
In a 3-4 quart pan over medium heat, stir coconut until golden, 3-5
minutes. Remove from pan; set aside.
Add garlic, onions, and 1 tablespoon oil to pan; stir often over
medium heat until onions are limp, 3-5 minutes. Add corn, bell
pepper, olives, and 2 tablespoons water; cook, covered, until corn is
tender to bite, about 5 minutes. Mix in chopped parsley; keep relish
warm.
Rinse fish and pat dry. Rub fillets with lemon juice and remaining 1
1/2 tablespoons oil. Arrange in a single layer in a 12x17" broiler
pan (without rack). Broil about 3" from heat for 3 minutes. Turn fish
over; broil until opaque still moist-looking in center of thickest
part (cut to test), 2-3 minutes longer. Transfer to a warm platter.
Spoon corn relish onto platter; sprinkle coconut over fish. Garnish
with lemon wedges and parsley sprigs. Season fish with lemon and salt
and pepper to taste.
Cod Fish Cakes
1 lb salt cod fish
6 potatoes
1 onion chopped
1 egg
1/2 teaspoon pepper
Soak codfish over night. In morning pour off water and add fresh, put
on heat and bring to boil, pour off water and put fresh on if need
be, (test fish for saltness). If o.k. mix with the boiled mashed
potatoes and egg. and onion. Make into cakes and fry in oil and
margarine.
Codfish Balls
2 cup cod, cooked and flaked
1 egg, beaten
1 dash pepper
1 tablespoon butter, melted
1 1/2 cup potatoes, mashed
1/2 teaspoon salt
1/2 tablespoon onion juice
1 hot deep canola oil
Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until
smooth. Shape lightly into small balls and deep fry in hot oil until
goldenbrown, approximately 1 minute. Drain on paper towels and serve with
lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish.
Serves 8 to10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking
time: Approximately 1 minute. "101 Simple Seafood Recipes" by Pam &
Bill Collins
Codfish Vegetable Casserole
1/4 cup chopped onion
2 cup white sauce
1/4 teaspoon paprika
1 cup corn kernels
1 tablespoon butter
1/2 teaspoon pepper
2 cup flaked codfish (fresh)
1 cup cooked vegetables
Fry onion in butter until tender. Combine with other ingredients and
season with salt to taste. Pour into greased casserole and cover with
pastry dough. Bake in 425f for 30 minutes.
Codfish With Couscous - Bsnx01a
1 1/2 lb atlantic cod, haddock or whiting fi; lets
1 1/2 teaspoon olive oil
1 lemon juice
1 1/2 teaspoon prepared mustard
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seeds
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1 1/4 cup water
1 teaspoon orange rind
1/2 teaspoon salt
1 cup couscous
1 can chick-peas; (16 oz) drained
3 tablespoon chopped pimento
1. Choose and oven proof dish that cod will fit into snugly. 2.
Combine olive oil, lemon. mustard, cumin, paprika, salt, pepper,
celery seed, coriander and ginger, brush mixture on both sides of cod
and place in dish. Bake at 375 degrees 15 minutes. 3. Meanwhile,
bring water, orange rind and salt to a boil. Stir in couscous, cover
and set aside 5 minutes. Stir well amd mix in chick-peas and pimento.
Arrange couscous on a serving dish and top with cod, spooning,
cooking juices over the fish. Makes 4 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by
Marie Bianco p65, January 13, 1993.
Cold Crabmeat Nacho
24 oz cream cheese
2 tablespoon mayonnaise; the real thing
1 dash tabasco
1/4 cup green onions; minced
1/4 cup celery; coarsely chopped
1 dash paprika
1 salt and pepper, to taste
1 can black olives; finely chopped (16 oz. c
1/2 lb crabmeat; flaked
1 nacho cheese flavor doritos
The best way to prepare this recipe in a food processor, because it
chops the ingredients finely enough and blends them together for you. But
if a food processor is not handy, you can use a blender and a chef's
kniofe. It will still come out great, no matter how you do it!
First, mix the cream cheese to a pasty consistency. It has to be soft
and pliable. THen, in a large mixing bowl, whip together the cheese and
the mayonnaise until the mixture is smooth. Toss in the Tabasco at this
point and blend it in, too. Next, add the minced onions, the celery, the
seasonings, the finely chopped black olives, and the crabmeat. Just put
them all together -- it's not necessary to add them one at a time. But is
*is* necessary to blend them all *gently*. If you get rough, you'll smash
the ingredients and you'll lose the crispness.
When you're ready to serve, lay out the *whole* bag of Doritos on a
pizza pan and stuff each one, heaping on the crabmeat mixture and
sprinkling the tops with paprika. To increase the flavor, put the stuffed
chips in the refrigerator for an hour or two. Author's note: ...While
crabmeat is used in the original dish, you can also substitute chopped
shrimp or crawfish for the crabmeat, and the basic mix is also excellent
for stuffing avocados, tomatoes, celery stalks, and just about anyting
yourtaste dictates. Note from me: I don't care for Nacho Cheese Flavor
Doritos but instead these are great with the unsalted style chips you get
with salsa at Mexican restaurants.
Cold Redfish Mold
2 lb redfish
1 each onion, sliced
1/2 each bell pepper, minced
2 each celery stalks, minced
1 teaspoon green onion tops, minced
1 teaspoon parsley, minced
1/2 each lemon, juice of
1/2 teaspoon mustard
1/2 teaspoon worcestershire sauce
Boil redfish in just enough water to cover, to which has been added
onions, salt and pepper, boiling about 15 minutes. Remove bones and
skin. Add bell pepper, celery, green onions and parsley. Season with
lemon juice, mustard and Worcestershire sauce. Add most of the fish
stock and place in mold in the refrigerater to congeal. Serve with
mayonnaise and crackers. Also for: Any edible fish. Best use of bony
types (Sheepshead etc)
Cold Trout In Aspic
6 trout
1 salted water
4 cup quick fish aspic
1 green onion stems and
1 hard-cooked egg whites
1 (sliced thin) for decorating
Cook the trout in simmering salted water for 4 to 6 minutes, or
until the fish flakes easily when tested with a fork. Place on a wire
rack. Make two diagonal incisions on one side of the fish a few
inches apaprt. Pry under the skin and peel it off, leaving the head
and tail intact. Chill the fish.
Spoon chilled but still-liquid aspic over fish.
Make a flower design on the skinned portion of fish as follows: Use
trimmed green parts of onions as stems. Cut the egg white slices with
a paring knife to simulate flower petals. Dip the decorations with
still- liquid aspic and arrange on the fish. Chill.
Cover with layers of aspic as desired, chilling after each layer is
applied. To serve, garnish the fish platter with chopped aspic and
serve with mayonnaise.
Cold Trout In Orange Marinade
3 trout (about 3/4 lb each),
1 gutted and scaled but with
1 heads and tails left on
1/2 cup extra virgin olive oil
1/2 cup flour, spread on a plate
2 tablespoon onion, chopped very fine
1 cup dry white italian vermouth
2 tablespoon chopped orange peel, using
1 only the rind, not the pith
1/2 cup freshly squeezed orange
1 juice
1 freshly squeezed juice of
1 one lemon
1 salt
1 freshly ground black pepper
1 1/2 tablespoon chopped parsley
1. Wash the gutted, scaled fish in cold water and pat thoroughly dry
with paper towels. 2. Put the oil in a skillet and turn on the
heat to medium. When the
oil is hot, lightly dredge both sides of the fish in flour and
slip
into the skillet. Don't overcrowd the pan; if all the fish does
not
fit loosely at one time, cook it in batches, dredging it in flour
only
at the moment you are ready to put it into the pan. 3. Brown the
fish well on one side, then turn it and do the other,
calculating about 5 minutes on the first side and
4 minutes on the
second. Using a slotted spatula or spoon, transfer the fish when
browned to a deep serving dish broad or long enough to accommodate
all of it without overlapping. Do not pour out the oil in the
skillet. 4. With a well-sharpened knife, make two or three
diagonal cuts on both
side of the fish. be careful not to tear the skin, and avoid
cutting
into the flesh. 5. Put the chopped onion into the skillet that
still contains the oil in
which you cooked the fish. Turn on the heat to medium and cook
the
onion until it becomes colored a pale gold. 6. Add the vermouth
and the orange peel. Let the vermouth bubble gently
for about 30 seconds, stir, then add the orange juice, lemon
juice,
salt, and a few grindings of pepper. Let everything bubble for
about
half a minute, stirring two or three times. Add the chopped
parsley,
stir once or twice, then pour the entire contents of the skillet
over
the fish in the serving dish. 7. Allow the fish to steep in its
marinade at room temperature for at
least 6 hours before refrigerating. Plan to serve the fish no
sooner
than the following day. Do serve it within 3 days at the latest
to
enjoy its flavor at its freshest. Take it out of the refrigerator
at least 2 hours before bringing to the table to allow it to come
to
room temperature. Before serving, garnish it, if you like, with
fresh slices of orange. ~--
Confetti Crab Salad
1 lb crab meat picked over to remove s; hells and cartil
1/2 cup mayonnaise
1/2 cup finely chopped radishes
2 tablespoon finely chopped fresh parsley
2 tablespoon finely chopped onion or scallions
2 tablespoon drained capers (finely chopped)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
IN A LARGE BOWL, combine all of the ingredients. Refrigerate until
serving time.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
Confetti Macaroni & Tuna Salad
3/4 cup mayonnaise -- non-fat
2 tablespoon lemon juice from
1 concentrate
3 cup macaroni shells -- cooked &
1 warm
3 hard-boiled egg -- chopped
7 oz can tuna in oil -- drained flaked
1 or 1 1/2 cups cubed chicken
1 or ham
1 or cheddar cheese
1 cup celery -- chopped
1/4 cup green bell pepper --
1 chopped
1 cup frozen green peas -- thawed
3 tablespoon pimiento -- chopped
1 teaspoon basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1 lettuce
In large bowl, combine mayonnaise and lemon juice; mix well. Stir in
macaroni, eggs, tuna, celery, bell pepper, peas, pimiento, basil
leaves, sugar and salt. Cover; chill thoroughly. Serve on lettuce.
Recipe By :
Cooked Clams
4 clams in shells
1/4 cup water
1. Scrub and rinse clams, suitable for steaming (about 1 1/2" wide).
in a 1 1/2 quart pan, bring water to a boil. Add clams; cover and
simmer until they open, about 5 minutes.#
2. Or, to cook in a microwave oven, place clams in a microwave-safe 1
quart container. Cover with plastic wrap and cook at full power (100
percent), checking every 30 seconds, until clams open, 2-3 minutes
total.#
3. Remove the clams as they open; continue cooking until all are
open. (If a clam doesn't open, discard it and cook another.) Use
clams warm or cool. Reserve
1/4 cup of the cooking liquid.
Coquilles St. Jacques Au Gingembre (Scallops
6 oz puff pastry
1 egg; lightly beaten
1/2 cup sauternes
1 shallot; minced
1 1/2 teaspoon minced fresh ginger
10 oz bay scallops or- sea scallops, halv; ed (horizo
3 tablespoon whipping cream
3/4 cup unsalted butter; chilled, cut into small
1 salt
1 freshly ground pepper
2 teaspoon fresh lemon juice or to taste
2 green onions; sliced -or- leek, in 1/4
Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4
inch thick. Place on baking sheet and cut out 8-inch circle from
center, discarding excess pastry. Brush with egg. Cut concentric
circle 1 inch from edge and halfway through pastry. Chill pastry 10
minutes. Bake 15 minutes, reduce heat to 350 F and continue to bake
until pastry is golden brown, about 15 to 20 minutes. Return oven
temperature to 450 F. Carefully lift off pastry cover formed by
concentric circle and gently remove moist dough inside shell. Combine
wine, shallot and ginger in medium saucepan and bring to boil over
medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove
scallops using slotted spoon. Increase heat to medium-high and cook
liquid until reduced to 2 tablespoons, adding any juices drained from
scallops. Whisk in all but 1 teaspoon butter 1 piece at a time.
Season with salt and pepper. Add lemon juice. Set sauce aside. Melt
remaining 1 teaspoon butter in small skillet over high heat. Add
green onion and cook 30 seconds. Set aside. Stir scallops into sauce
and heat through. Reheat pastry shell and lid in oven for 2 minutes.
To serve, place pastry shell on heated platter and fill with scallop
mixture. Sprinkle with green onion and top with pastry lid.
Coriander Fish (Bharia Machli)
4 lb sole, flounder, rock cod, or
1 other white f
8 cloves garlic
3 hot chillies
1 inch ginger
1 medium bunch coriander
1 tablespoon coriander seeds
1 teaspoon brown sugar
1 teaspoon turmeric
1/2 teaspoon black mustard
1/2 teaspoon fenugreek seeds
1 tablespoon salt
1/2 cup lemon juice
1/2 cup vegetable oil
2 cup chopped onion
1 cup chopped tomato
1/2 teaspoon garam masala
1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside.
Preheat oven to 400f 2. Blend garlic, chili, ginger, 1/2 the
corriander, corriander seeds, brown sugar, turmeric, mustard seeds,
fenugreek seeds, salt and lemon juice till it all becomes a smooth
paste (add some water if needed.) 3. Fry onions till they are soft
and golden brown. 4. Add the blended masala and cook till most of the
liquid is gone and it starts to leave the sides of the pan. 5. Add
the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread
the rest of the masala over it. Cover tightly and bake for about 25
minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the
remaining coriander.
Recipe By : Somesh Rao
Corn & Crab Chowder
4 tablespoon unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
3 cup fresh corn kernels
1/4 cup water
1 1/2 tablespoon cornstarch
2 cup whole milk
3/4 cup lump crabmeat, about 4 ounces
1 cup whipping cream
2 poblano chili peppers, roasted and; diced
1 canned chipotle chili pepper, diced
Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and
cook over medium heat, stirring often until soft, 7 to 8 minutes.
Transfer to a blender and add corn kernels, water and cornstarch.
Blend until smooth.
Melt remaining butter in same pan. Add puree, and cook over medium
heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
Add milk and heat to a simmer. Cover partially and simmer 15 minutes,
stirring often.
Strain soup, pressing on solids to remove as mush liquid from the
corn as possible. Return strained mixture to pan, and add crab,
cream, poblano chilies, chipotle chili and salt. Heat to a simmer.
Serve hot, garnished with thyme or cilantro. Makes 4 cups
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
Corn And Crab Chowder
4 tablespoon unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
3 cup fresh corn kernels
1/4 cup water
1 1/2 tablespoon cornstarch
2 cup whole milk
3/4 cup lump crabmeat, about 4 ounces
1 cup whipping cream
2 poblano chili peppers, roasted and; diced
1 canned chipotle chili pepper, diced
Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook
over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to
ablender and add corn kernels, water and cornstarch. Blend until smooth.
Melt remaining butter in same pan. Add puree, and cook over medium heat,
stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and
heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as mush liquid from the corn as
possible. Return strained mixture to pan, and add crab, cream, poblano
chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished
with thyme or cilantro. Makes 4 cups
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
Crab And Corn Cakes
1 cup corn
2 cloves garlic,chopped
1 teaspoon dijon mustard
1 egg
1 teaspoon worcestershire sauce
1/2 cup crab
1/2 cup flour
2 green onions, chopped
Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender
until smooth. Add remaining corn, crab, onions and enough flour to make
thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg
whites instead of whole egg and substitute oat flakes for flour.
Crab Stuffed Mushrooms # 2
20 large mushrooms
1 italian dressing
8 oz crabmeat, well picked
3/4 cup fresh breadcrumbs
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup onion, minced
1 teaspoon lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
half-cupof breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
Yields 20 appetizers or 4 main course servings.
Cream Of Oyster Stew
4 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrots
1/4 teaspoon white pepper
1 oyster liquor
1 10-12 oz can cream of mushroom soup
1/2 cup milk
1/4 cup chopped parsley
1 pint maryland oysters, standards
Cream of Oyster Stew
Melt butter in a 2 quart saucepan. Saute celery, onion, and carrots
in melted butter for 5 minutes. Add white pepper and liquor that has
been drained from oysters. Add mushroom soup and milk; stir until
smooth. Heat to low simmer.
Add parsley and oysters. Heat until oysters are plump and begin to
ruffle.
Serve immediately. Makes 5 cups total. 4 servings of
1 1/4 c each.
Suggestion: Add a splash of sherry right before serving.
Creamed Flounder Tarragon
2 tablespoon butter or margarine
1/2 cup chopped onion
1/2 teaspoon dried tarragon leaves
8 oz can sliced mushrooms
1 cup sour cream
2/3 cup light cream
1 1/2 teaspoon paprika
1 teaspoon salt
1 tablespoon flour
1/2 tablespoon dried parsley flakes
1 1/2 lb flounder fillets
1. In a medium-sized, heat-resistant, non-metallic skillet. melt
butter in Microwave Oven 30 seconds. Add chopped onion and heat,
uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2.
Add tarragon leaves and mushrooms to onions and heat. covered, in
Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream,
light cream, paprika. salt and flour. Add to onion-mushroom mixture.
Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered,
an additional minute in Microwave Oven. 4. In a buttered, 3-quart,
heat-resistant, non-metallic baking dish, pour half of the mushroom
sauce. Arrange fillets on top. Spoon remaining mushroom sauce over
fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave
Oven 7 minutes, or until fish flakes easily with a fork.
Creamed Lobster & Clams
2 green onions, sliced
3 tablespoon butter
3 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1 1/2 cup half and half (cream & milk)
3 tablespoon dry white wine
1/2 cup cooked lobster
1/2 cup cooked clams, minced
1 pastry shells
1 can mushrooms (4 1/2oz) drained
In a saucepan, saute onion in butter until tender. Blend in flour,
salt and cayenne. Add the half and half all at once. Cook, stirring
constantly, until mixture is thick and bubbly. Add the wine, clams,
lobster and button mushrooms. Heat through and serve in warm pastry
shells.
Creamed Oysters
24 oysters
2 tablespoon butter
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon cracker crumbs
1/2 pint cream
1 1/2 oz wine, sherry
1/8 teaspoon mace
2 bay leaves
1 pint water, boiling
Scald and drain oysters. Put oyster water in saucepan with butter,
mace, bay leaves, salt and pepper. Bring to a boil, then add cracker
crumbs, cream and sherry. Boil and add oysters, cook two minutes
more. Serve on toast.
Creamed Salmon In Rice Ring
1 tablespoon minced onions
1 tablespoon butter
2 tablespoon flour
1 can mushroom soup
3/4 cup beer
1/2 teaspoon salt dash pepper
1 lb can salmon, flaked
2 hard-cooked eggs, diced
1 cup rice
2 cup water
2 tablespoon butter
2 pimentos, cut in strips
Cook onion in butter until lightly browned; add flour and blend.
Gradually add mushroom soup and beer. Cook over low heat until
thickened, stirring constantly. Season with salt and pepper. Add
flaked salmon and diced hard-cooked eggs.
Cook rice. Add 2 TBS butter and blend with fork; pack into buttered
ring mold and turn out on hot serving plate. Fill rice ring with
salmon mixture. Garnish with pimento or watercress.
From the files of Al Rice, North Pole Alaska. Feb 1994
Creamed Scallops In Wine Sauce (Coquilies St.
1/2 lb frozen scallops
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 few leaves dried marjoram, crushed
1 dash paprika
6 tablespoon white wine
4 oz can mushroom stems & pieces, drain; e, d
3 tablespoon butter or margarine
2 tablespoon flour
1/2 cup heavy cream
1 teaspoon finely chopped parsley
1. If scallops are frozen, partially defrost according to package
directions. 2. In a deep, 1 1/2-quart,heat-resistant, non-metallic
casserole place the 1 tablespoon butter or margarine and onion. Heat,
uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add
scallops. lemon juice, salt, marjoram, paprika and wine. Stir to
combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms
and heat. covered. in Microwave Oven 1 minute or until scallops are
tender. Do not overcook scallops as they will become tough. 5. Drain
liquid and reserve. Set scallops and liquid aside. 6. Melt the 3
tablespoons of butter or margarine in a small heat- resistant.
non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7.
Gradually stir in reserved scallop liquid and cream. 8. Heat,
uncovered in Microwave Oven 2 minutes or until thickened and smooth.
Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon
mixture into 4 serving shells or small non-metallic ramekins. 10.
Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired,
place under broiler of conventional oven several minutes or until
lightly browned.
Creamy Artichoke & Oyster Soup
2 cup artichoke hearts
12 oysters; jar, or fresh
4 tablespoon butter
4 tablespoon flour
1 cup milk
3 green onions; chopped
1 cl garlic
1/4 cup parsley; chopped
1 generous pinch of thyme
1 cup cream
1 salt and freshly ground pepp er to; taste
Reserve four artichoke hearts for garnish; cut each in two or
four pieces and set aside. Buzz the rest with their liquid in the
blender.
Make a white roux with the butter and flour, letting them cook
together, stirring, without browning. Stir in the artichoke puree, any
liquid from the oysters and 1 cup milk. Simmer with the green onions,
garlic, thyme and parsley, salt and pepper for about 10 minutes or
until the flavors are well blended. Add the oysters and the cream and
heat just until the oysters plump and curl around the edges. Serve in
deep bowls immediately, the top garnished with the reserved
artichokes.
Creamy Clam Sauce & Pasta
1 cup fresh mushrooms, sliced
2 centiliter garlic
1/4 cup butter
1 tablespoon olive oil
3 tablespoon flour
12 oz chopped clams, res. liquid
1 cup half and half
1/4 cup parmesan cheese
1/4 teaspoon fresh ground pepper
1 freshly chopped parsley
Brown mushrooms and garlic in butter and olive oil. Stir in flour.
Stir in clam liquid and cook until thickened. Add clams, cream,
cheese, pepper and keep warm.
This is best with half whole wheat or spinach pasta and half egg
pasta. Top with fresh chopped parsley and coarsely ground pepper.
Submitted By DRL@HALCYON.COM (DARLENE R. LINDGARD) On SAT, 24 JUN
1995 025511 GMT
Creamy Crab & Red Pepper Sauce
1 lb favorite pasta shape uncooked
1 cup dry white wine
1 shallot; or... yellow onion, fine
2 small cloves garlic; minced
4 tablespoon butter or margarine
4 tablespoon all-purpose flour
3 cup skim milk
4 oz jar pimientos; well-drained
8 oz crabmeat picked over for shells
1/2 teaspoon salt
Prepare pasta according to package directions; drain.
Pour the wine into a large, non-reactive saucepan. Add shallot and
garlic and place the saucepan over high heat. Boil until almost all
wine has evaporated. There should be a small amount of moisture in
the bottom of the pan. Stir in butter or margarine and cook over
medium-low heat until it melts. Stir in the flour and blend
completely. With a whisk, very gradually stir in the milk. Bring the
sauce to a simmer and cook slowly for five minutes.
In the meantime, puree the pimientos in a food processor or blender.
Stir the pimiento puree and the crabmeat into the sauce and season
with salt. Bring the sauce back to a simmer and cook slowly for 2 or
3 more minutes.
Toss sauce with cooked pasta and serve immediately.
Each serving provides: 735 Calories; 31 g Protein; 119 g
Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories
from Fat: 14%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Creamy Crab Fondue
8 oz pkg. cream cheese
1/2 cup dry white wine
6 oz shredded swiss cheese
1 teaspoon corn starch
7 oz can crab meat
3 tablespoon milk
2 teaspoon worcestershire sauce
1 teaspoon parsley (optional)
1 french bread, cubed
In a saucepan over low heat, melt together cream cheese and wine,
stirring constantly. Toss Swiss cheese and cornstarch to coat. Drain
crab flakes removing cartilage. Stir crab, Swiss cheese, milk,
Worcestershire sauce and parsley into wine mixture in saucepan, heat
through. Transfer to fondue pot. Keep warm. Spear bread cubes with
fondue fork, dip into fondue swirling to coat. Tested-a superb
flavour well liked by seafood lovers. Good and creamy.
Creamy Crab Soup
1 pkg (10oz/300g) frozen chopped
1 spinach
3 cup chicken broth
1/4 cup butter
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch nutmeg
2 cup light cream
1 cup imitation crabmeat; coarsely
1 chopped
1/2 cup bick's tangy dill relish
Cook spinach in chicken broth. Saute onion in butter in large saucepan
until tender. Add flour and seasonings, stirring until smooth. Stir in
spinach mixture. Cook, stirring constantly, until mixture just comes
to a boil and is thickened. Stir in cream, crabmeat and relish. Heat
through, do not boil.
Note: This soup freezes well. Reheat slowly, don't boil. It's also
nice with a can of crab meat or small shrimp.
Creamy Crab-And-Artichoke Dip
1/2 lb fresh lump crabmeat -- shell
1 pieces removed
1/3 cup low-fat sour cream
1/3 cup nonfat mayonnaise
3 tablespoon grated fresh parmesan
1 cheese
1 tablespoon lemon juice
1 1/2 teaspoon prepared horseradish
1 teaspoon worcestershire sauce
14 oz artichoke hearts -- (1 can)
1 drained
1 clove garlic -- minced
Combine all of the ingredients in a bowl, and stir well. Spoon
mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap,
and vent Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating
the dish a half-turn after 3 minutes. Yield: 2-1/2 cups (serving
size: 1 tablespoon).
Recipe By : Cooking Light, Nov/Dec 1994, page 153
Creamy Salmon Soup
418 gm canned pink alaska salmon
3 shallots; chopped or... onion, cho
450 ml vegetable stock
150 ml dry white wine
25 gm butter
25 gm plain flour
300 ml skimmed milk
100 gm curd cheese
4 tablespoon greek yogurt
1 seasoning
Drain can of salmon. Put the juice into a bowl with onion, stock and
wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.
Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for
30 seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk
well and cook on HIGH POWER for 1 minute between each addition. Add
stock to milk mixture with salmon, cheese and yogurt. Season.
Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on
MEDIUM POWER and serve.
Serves 4-6. Approx. 280 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Creamy Seafood Pasta Salad
12 oz medium shell pasta
1 lb mixed seafood(scallops,squid
1 shrimp, and/or firm white
1 fish fillets) cut into 2
1 pieces
1 1/2 cup diced sweet red peppers
1 cup diced sweet green peppers
3/4 cup diced red onions
3/4 cup thinely sliced carrots
1/2 cup chopped green onions
----DRESSING----
1 cup 2% yogurt
1/3 cup light mayonnaise
1/2 cup chopped fresh dill or
1 1 1/2tbsp dried
2 tablespoon lemon juice
2 teaspoon crushed garlic
1 teaspoon dijon mustard
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl. 2. In medium nonstick skillet sprayed with vegetable
spray, saute seafood just untill cooked, approximately 3 minutes. Set
aside. 3. Add red and green peppers, onions, carrots and green onions
to pasta. Add seafood. 4. Make the dressing: In small bowl combine
yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over
pasta. Toss and chill TIPS: firm fish filets can be used with or
instead of mxed seafood. Be careful not to over cool. Grilled fish
instead of sauteed makes an excellent variation. Make ahead>> Pasta
salad and dressing can be prepared early in day. Do not toss untill
ready to serve. From Rose Reisman Brings Home Light Pasta.
Creamy Smoked Salmon & Dill Tart
5 filo sheet; thawed
3 tablespoon butter, unsalted; melted
4 large egg yolks
1 tablespoon dijon mustard; plus
1 teaspoon dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 oz smoked salmon; chopped
4 scallion; chopped
1/4 cup dill, fresh; chopped, or
1 tablespoon dill, dried
1 dill sprigs
Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1
phyllo sheet on work surface (cover remaining pieces with plastic
wrap, then with clean damp towel). Brush phyllo sheet with butter and
fold in half lengthwise. Brush folded surface with butter. Cut in
half cross- wise. Place 1 phyllo rectangle, buttered side down, in
prepared pie plate, covering bottom and letting pastry overhang 1
section of edge by 1/2-inch. Brush top of phyllo in pie plate with
butter. Place second phyllo rectangle in pie plate, covering bottom
and letting pastry over- hang another section of edge by 1/2-inch;
brush with butter. Repeat process with remaining 4 phyllo sheets,
making certain entire surface of edge is covered to form crust. Fold
overhang under to form crust edge flush with edge of pie plate. Brush
crust edges with butter. (Can be prepared 4 hours ahead. Cover and
refrigerate.)
Preheat oven to 350F. Whisk yolks and mustard in medium bowl to
blend. Beat in eggs, half and half, cream, salmon, onions and chopped
dill. Season to taste with salt and pepper. Pour into prepared crust.
Bake until center is set, about 50 minutes. Transfer to rack. Cool.
Garnish with dill sprigs and serve slightly warm or at room
temperature.
NOTE: Purchased phyllo pastry is used here instead of a regular pie
crust for quick and easy assembly. This tart is best when served at
room temperature.
Creamy Smoked Salmon And Dill Tart
5 sheet phyllo - thawed
3 tablespoon unsalted butter - melted
4 large egg yolks
1 tablespoon dijon mustard - plus 1 teaspoon
3 large eggs
1 cup half and half
1 cup whipping cream
6 oz smoked salmon - chopped
4 green onions - chopped
1/4 cup dill - fresh, chopped or 1 t. dried; dillweed
1 dill sprigs
Calories per serving: Number of Servings: 6 Fat grams
perserving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1
phyllo sheet on work surface (cover remaining pieces with plastic wrap,
then with clean damp towel). Brush phyllo sheet with butter and fold in
half lengthwise. Brush folded surface with butter. Cut in half
crosswise. Place 1 phyllo rectangle, buttered side down, in prepared
pie plate, covering bottom and letting pastry overhang 1 section of
edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place
second phyllo rectanglein pie plate, covering bottom and letting pastry
overhang another section of edge by 1/2-inch; brush with butter. Repeat
process with remaining 4 phyllo sheets, making certain entire surface of
edge is covered to form crust. Fold overhang under to form crust edge
flush with edge of pie plate. Brush crust edges with butter. (Can be
prepared 4 hours ahead. Coverand refrigerate.) Preheat oven to 350F. Whisk
yolks and mustard in medium bowl to blend. Beat in eggs, half and half,
cream, salmon, onions and chopped dill. Season to taste with salt and
pepper. Pour into prepared crust. Bake until center is set, about 50
minutes. Transfer to rack. Cool.Garnish with dill sprigs and serve slightly
warm or at room temperature.
NOTE: Purchased phyllo pastry is used here
instead of a regular pie crust for quick and easy assembly. This tart is
best when served at room temperature.
Recipe from Bon Appetit, April, 1991.
Creamy Tomato Bisque With Lump Crabmeat & B
1 no ingredients
3 lg ripe tomatoes -- chopped
: (1-1/2 cups)
1/3 c extra virgin olive oil
1 sm onion -- chopped (1/3 cup)
1 ts minced garlic
1/2 c all-purpose flour
3 c chicken broth
3/4 c fresh basil -- chiffonade
: cut
4 c tomato sauce
2 c tomato juice
1 c half and half -- or
: whipping cream
1 TB sugar
1/2 ts salt -- to taste
: White pepper -- to taste
8 oz lump crabmeat
Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into
thin strips.
Core and cut "x" in bottom of tomatoes; plunge into boiling water 20
to 30 seconds or until skin begins to peel back. Plunge into ice
water. Peel tomatoes; cut in halves. Seed andcoarsely chop tomato;
set aside. Heat olive oil in large heavy saucepan. Add onions and
garlic; cook 5 minutes or until transparent. Add flour, whisk over
low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth,
removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil;
reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato
sauce,tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
With large spoon, skim froth from top as it forms. Whisk in cream;
heat to a simmer. Skim again, if necessary. Add sugar and season with
salt and white pepper. Ladle into warm cups or bowls and garnish with
remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings
Recipe By : Cooks Tip, Charleston.net
From: Path Date: Mon, 30 Sep 1996 12:38:18
~0700 (
Creamy Vegetables With Tuna
1 pkg frozen vegetables w/onion
1/4 cup dry white wine
2 english muffins,split/toast
1/2 cup water
1 can tuna,drained/flaked(6 1/2oz)
1 shredded cheddar cheese
Heat frozen vegetables, water and wine to boiling in covered 10-inch
skillet. Remove from heat. Stir until sauce is smooth. Stir in butter
and tuna. Heat over low heat, stirring constantly, until hot and
bubbly.#
Place muffins cut sides up on ovenproof platter. Spoon tuna-vegetable
mixture over muffins; sprinkle with cheese. Set oven control to broil
and/or 550'. Broil muffins 5 inches from heat until cheese is melted.#
Creole Baked Fish
1 med. onion, chopped
2 tablespoon shortening
2 cup cooked whole tomatoes
1 bay leaf
2 lb fish filet
1/4 cup bell pepper, chopped
2 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
1 pkg frozen kernel corn or>>>
1 1/2 cup cooked corn
Saute onion and green pepper in shortening until tender. Add flour and
blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a
boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min.
longer, stirring occasionally. Remove bay leaf. Arrange fish in
greased shallow baking dish. Cover with vegetable mixture and abke at
400 F. for 30 min or until done.
Creole Crab
1 cup mushrooms,sliced
2 tablespoon butter or margarine
2 tablespoon onion,chopped
1/2 garlic clove,pressed
2 cup tomatoes,canned,drained
1 salt to taste
1 black pepper to taste
2/3 cup cream or half-and-half
1 tablespoon flour,all-purpose
2 tablespoon pimiento,diced
2 tablespoon red pepper,minced
1 lb crabmeat,lump,picked over
1 rice,hot cooked
1 pastry shells
1. In heavy skillet, saute mushrooms in half the butter; remove and
reserve.#
2. In same skillet, melt remaining butter; saute onion and garlic
until soft.#
3. Add tomatoes and season to taste.#
4. Stir in cream and flour, mixing until smooth; cook, stirring, until
mixture thickens.#
5. Add mushrooms, pimiento or red pepper and crabmeat; heat
thoroughly.#
6. Serve over rice or in heated pastry shells.#
Creole Crab & Rice
3/4 cup rice
2 tablespoon butter or margarine
1 small onion
1 small green pepper, cored and seeded and; chopped
1 15 oz can tomatoes, chopped, juice; included
1 teaspoon cajun seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon worchestershire sauce
1 bay leaf
1/8 teaspoon ground cloves
1 6 oz can crab meat, white or lump,; drained
3 tablespoon grated parmesan
cook rice in 1-1/2 cups water until just tender and water is
absorbed,about 18 minutes. Melt butter in medium skillet over
moderate heat. Add onions and green pepper and cook until onions are
transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning,
pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to
simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring
frequently. Remove bay leaf. Stir in rice and crab meat. Taste and
adjust seasonings. Transfer mixture to 1-1/2 quart casserole and
sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes
4-6 servings.
Origin: Province newspaper, February 24, 1993 Shared by: Sharon
Stevens.
Creole Fish
3/4 cup vegetable oil
1 cup celery,thinly sliced
1 each garlic clove,minced
1 each bay leaf,finely crushed
1 teaspoon black pepper
3 tablespoon salt
3 dash tabasco sauce
1/2 cup water,cold
32 each fish fillets,lg,breaded
1/3 cup lemon juice
1 cup onion,chopped
1 cup green bell pepper,thin slice
1 quart tomato puree
1 teaspoon thyme
3 tablespoon sugar
1 tablespoon worcestershire sauce
1/2 cup cornstarch
16 lb fish fillets
64 each fish fillets,sm,breaded
2/3 cup butter
1. Heat oil in large Dutch oven; lightly saute onions, celery, bell
pepper and garlic until soft (do not brown).#
2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt,
Worcestershire sauce and Tabasco.#
3. Stir well; bring to a boil, reduce heat, cover and simmer at least
1 hour.#
4. Correct seasoning.#
5. Blend cornstarch into water; stir briskly into sauce and cook until
translucent and thick.#
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce
of lemon juice and melted butter) in preheated 375'F. oven 20 to 30
minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing
1/3 to 1/2 cup per serving.#
NOTE: Unbreaded fish fillets may be baked directly in sauce, too.
Thaw fish if frozen; pat dry and place in well-oiled shallow baking
dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 minutes,
or until fish flakes easily.#
Creole Fish Soup
1 lb red snapper,boned/shredded
1 cup minced onion
1 cup cooked strained tomatoes
1 each bay leaf
1 cayenne pepper
2 tablespoon lemon juice
1 lb shelled shrimp,diced
1 cup diced potatoes
1 tablespoon butter or margarine
1 salt
6 cup water
1. Combine all ingredients except lemon juice in large saucepan.#
2. Simmer 40 minutes, or until vegetables are tender.#
3. Add lemon juice; stir and serve.#
Creole Redfish Courtbouillon
3 lb redfish
1 each onion, large, minced
1 tablespoon lard
6 each tomatoes, large, chopped
2 tablespoon flour
4 cup water
6 oz claret
1 each lemon, juice of
1 thyme, finely minced
1 parsely, finely minced
1 bay leaf
1 each garlic clove, finely minced
1 salt & pepper to taste
Put lard in a deep kettle. Stir in flour, don't burn. Add green
seasonings. Put in tomatoes, water, pepper and salt. Cook about 50
minutes. Add Redfish, slice by slice, and the juice of a lemon.
Simmer gently until fish is tender. Serve with mashed potatoes.
Creole Seafood Gumbo
1/4 cup butter; or margarine
2 tablespoon flour
2 cup liquid; (water/seafood liquor)
2 cup okra, cut
2 cup tomato; peeled & cubed
1 large onion; chopped
1 small bell pepper, green; chopped
1 teaspoon tabasco sauce
1/8 teaspoon thyme
1 bay leave
2 cup shrimp, crabmeat, oyster combo
3 cup rice; hot cooked
Make a dark roux of the butter and flour over low heat, stirring
constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme
and bay leaf; bring to a boil, then cover and simmer 30 minutes,
stirring frequently. Add seafood and cook, covered, 10 to 15 minutes
longer. Remove bay leaf and serve in soup bowls with mound of hot
rice in center.
Creole Seafood Seasoning
1/3 cup plus 1 tablespoon, salt
1/3 cup plus 1 tablespoon, paprika
1/3 cup cayenne pepper
1/4 cup black pepper
1/4 cup granulated garlic
3 tablespoon granulated onion
2 tablespoon thyme
Combine all ingredients in a small bowl and mix thoroughly. Can be stored
indefinitly in tightly lidded glass jar.
Great with Pat's Shrimp Creole.
Crepes With Salmon Filling
6 tablespoon margarine
1/2 lb mushrooms; sliced
1 cup celery; diced
1/2 cup yellow onions; diced
1/2 cup all-purpose flour
1 1/2 cup chicken broth
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
16 oz salmon, canned
1 cup sour cream
1 tablespoon pimientos; chopped
1 tablespoon fresh parsley; chopped
12 crepes; *see note
1 cup swiss cheese; shredded
1 lemon wedges; for garnish
already prepared or make your own from the "Basic Crepe Recipe" in
this [conference].
1. Melt margarine in skillet; add fresh sliced mushrooms and saute
about 2 minutes. Add the onion and celery and continue to saute for
3-4 minutes longer. Blend in the flour and cook, stirring constantly,
for 1-2 more minutes.
2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook
over low heat, stirring constantly, until mixture thickens.
3. Blend in the flaked salmon, sour cream, pimientos and parsley.
Heat 1 minute.
4. Place 1/4 cup filling on each of the crepes. Roll crepes and place
seam side down in greased baking pan in single layerd cheese is
melted.
5. Place under broiler for 2 minutes to brown cheese. Serve
immediately with lemon wedges.
Crepes With Tuna Sauce
1 can tuna; 6 1/2 oz, packed in oil
1 can anchovies; 2 oz
1 tablespoon parsley, italian; fresh, chopped salt fresh
1/2 cup flour; unbleached cold water
3 eggs; slightly beaten
1 teaspoon onion salt
1 oil
Drain oil form tuna and anchovies and finely chop the fish. Add
parsley, salt and pepper to taste, and mix well. Beat the flour with
half the water to avoid forming lumps. Add remaining water and mix
well. Add eggs, onion salt and 1/4 tsp pepper and beat well.
Heat a four inch skillet; brush bottom with oil. Pour 2 or 2 1/2
Tbsp of butter in skillet, tilting to spread the crepe evenly. Cook 3
minutes or until bottom is done but the top is still somewhat moist.
Place 1 Tbsp of tuna mixture off centre on edges; fold other edge on
top; with a fork seal the open semicircular edge.
Turn migliaccini onto ungreased baking sheet, as you make them.
Then bake in 450F oven for 5 to 6 minutes. SERVES: 6
Crisp Atlantic Salmon On Lentils With Morocca
1 pre-heat the oven to 350
1 degrees
1 pre-heat grill.
1 begin the sauce:
1/2 cup olive oil
1 cup shallots, peeled and chopped
1/4 cup garlic, peeled and chopped
1 salt and pepper to taste
1 tablespoon harissa
2 beefsteak tomatoes (or 6
1 plum), chopped
1 prepare the spice mix:
1/2 cup coriander seeds
1/4 cup cumin seed
1/2 cup fennel seed
2 tablespoon cloves
1/4 cup cardamom
Heat the olive oil in a saute pan over medium heat, add the shallots
and garlic, and season. Saute until the vegetables are translucent,
about 5 minutes. Add the harissa and stir.Cook for 3-5 minutes. Add
the tomatoes and 4 tablespoons of the spice blend Toast the above in
a pre-heated 350 degree oven for five minutes (or on the stove over
medium heat). Grind the mixture in a spice or coffee grinder. Coat
the salmon. Finish the Sauce: Working in batches, puree the mixture
in a food processor, until the liquid is smooth. Set aside until
ready to use. Makes enough for at least twelve fillets. Make the
lentils: 5 cups blanched lentils 1/2 cup chicken stock 1 tablespoon
butter Salt and pepper Show uncooked blend of red, yellow and green
lentils. Move to blanched lentils. Heat saute pan, add stock and
lentils and simmer until liquid almost evaporates. Stir in butter,
season and serve. Cook the salmon: Six 7-ounce skin-on boneless
fillets Salt Spice blend for seasoning Butter (1/2 teaspoon per
fillet) and olive oil for sauteing Bring two saute pans to high heat,
add the olive oil, and when hot, add salmon fillets, skin-side down
(do not crowd pan). Shake pans to be sure the fillets are not
sticking. Add the butter little bits at a time, shaking the pan to
incorporate the butter Make the tzatziki: 32 ounces yogurt 2 English
cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2
tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3
tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon
juice Salt and pepper to taste Place yogurt in cheese cloth, tie the
end closed with kitchen string and hang it on a rack, above a bowl,
in the refrigerator. Allow to drain for two hours or overnight.
Discard the liquid in the bowl, and blend the yogurt with the
remaining ingredients. Prepare the nan bread: 1/2 cup olive oil 2
cloves garlic, minced Salt 6 pieces nan bread (or other Mediterranean
flat bread) Combine oil, garlic and salt. Using a pastry brush, coat
the bread lightly with the oil and place on grill. Cook to mark
bread, turn to mark other side and serve. To serve: Mound lentils in
center of plate. Place salmon fillet on top, skin side up. Surround
with sauce. Present with side dishes of tzatziki and nan bread.
Yield: 6 main course servings. Posted to MC-Recipe Digest V1 #1
Recipe by: :CHEF DU JOUR RICK MOONEN SHOW #DJ9383
From: "Ed Bauman"
Date: Thu, 5 Dec 96 19:57:33 UT
Crisp Scallops With Horseradish Lime Sauce
1/2 cup mayonnaise
2 tablespoon bottled horseradish --
1 drained
1 1/2 teaspoon fresh lime juice
1/2 teaspoon lime zest -- freshly grated
1/8 teaspoon black pepper -- freshly
1 ground
6 5-by 2 1/2 graham crackers
1 teaspoon coarse salt
1 lb sea scallops -- about 24
1 vegetable oil -- for deep
1 frying
1 large egg -- beaten lightly
FOR SAUCE:
In a bowl, whisk together mayonaise, horseradish, lime juice, zest,
and pepper. Cover and chill.
FOR SCALLOPS:
Put graham crackers in a resealable plastic bag and with a rolling pin
lightly crush until crumbs are course. In a bowl, stir together
crumbs and salt. Discard small tough muscle from side of each scallop
and halve any large scallops. Pat scallops dry.
In a 4-quart heavy saucepan or heavy kettle, heat 1 1/2 inches oil to
365 degrees on a deep-fat thermometer. Working in batches of 6, dip
scallops in egg to coat, letting excess drip off, and roll in crumb
mixture. Fry scallops, stirring gently, 2 minutes, or until browned
and cooked through. Transfer scallops as cooked with a slotted spoon
to paper towels to drain and season with salt and pepper.
Serve scallops on a platter with sauce.
Makes about 24 hors d'oeuvres or 2-3 main course servings.
Recipe By : Gourmet May 1995
From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26
~0800
Crispy Meat & Seafood Roll
----BASKET GARNISH (OPTIONAL----
1 teaspoon sesame oil
6 small crabs
150 gm potato
1 cornstarch
1 cooking oil
----FILLING----
100 gm shelled prawns
100 gm raw chicken meat
100 gm water chestnuts (or canned water ch; estnuts, or celer
100 gm soaked sea cucumber (optional)
100 gm mushrooms
----SEASONING MIXTURE----
1 tablespoon chinese yellow wine (or sherry)
1 tablespoon cornflour
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
----LEGS----
50 gm bamboo shoots (or carrots)
300 gm pork caul lining (or bean curd skin; , or edible rice
100 gm chinese cured ham
10 gm coriander (12 sprigs)
----COATING----
4 egg whites
1 tablespoon cornflour
2 tablespoon water
----SWEET SAUCE----
1 tablespoon hoisin (barbecue) sauce
1/2 cup water
Here's another of the Winners series. This one might be a bit time
consuming, buy there aren't any really exotic ingredients and, unless
you get into garnishing it the way it shows in the book, not too much
hassle. These are "mock" chicken legs++a minced mixture of meat and
seafood rolled up and deep fried. I'd use the rice paper option for
wrappers as they are readily available, at least around here. The
basket garnish is an incredibly fussy little number actually woven
from strips of potatoes. I'd use the two seive potato nest trick for
that part if I bothered at all. The small crabs that go into the
basket really are small crabs++ about two inches across the shell.
They look neat, but add nothing to the dish aside from that.
Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F.,
Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.
Chinese Cuisine Practical Class Platinum Award - Meat "South of the
Yangtse River Crispy Leg" sounds prosaic in English, but to a Chinese
the geographic description has many happy associations++ scenic
beauty, ancient traditions, a land where poets found peace. The
promise of crispy legs in the dish evokes the image of Cantonese
favorite - crispy chicken drumsticks yet the diner senses that there
is a surprise treat in the dish.
1. Optional basket garnish: Steam crabs and put aside. Form
potatoes into basket shapes. This can be done by peeling them into
long strips, which are then interwoven', and sealed with cornstarch
paste. Deep-fry baskets over medium flame until golden. 2. Slice all
filling ingredients at an angle, and cut into dia- mond shapes (which
creates a better texture). Season with seasoning mixture. 3. Slice
bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
Divide pork caul lining into 12 triangular pieces (large enough to
wrap "legs"). Cut ham into 24 strips. On to each pork caul lining lay
one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut
filling ingredients. Place one strip of bamboo shoot on top, with
half of it left outside wrapping. Fold and mould each filled pork
caul lining into leg shape. 5. Mix coating ingredients with 2 tbs
water, and coat each "leg" with the paste. 6. Mix Hoisin sauce with
water, and simmer till thickened.
To cook Carefully slide "legs" into medium-hot oil (sufficient to
deep-fry all twelve at same time), with folded "leg" ends facing
centre of wok. Deep-fry for 3 minutes, then increase heat a little
and continue deep- frying for a further 3 minutes.
To present 1. Lay "legs" on a paper doily in serving dish, arranging
the potato baskets and crabs as a central garnish. 2. Serve the
Hoisin sauce mixture on the side. From "Champion Recipes of the 1986
Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 27 1992.
Crispy Pecan Fish Fillet
1 1/2 lb fillets (catfish, snapper,fl
1 cup milk
2 cup yellow cornmeal
1 teaspoon tabasco
1/2 teaspoon salt
1/4 lb (1 stick) unsalted butter
1/4 cup vegetable oil
1 cup chopped pecans
1 cup chopped parsley
1/2 cup freshly squeezed lemon juice
WASH THE FISH FILLETS under cold running water, and place them in a bowl
with the milk, Tabasco and salt. Allow them to sit at room temperature for
15 minutes. Just before cooking, drain the fillets and dredge them in the
cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over
mediumhigh heat. Fry cornmeal covered fillets until crispy and brown, about
2 minutes on a side--don't crowd the pan. Remove from the pan with a
slotted spatula, drain on paper towels. Repeat until all fish is fried.
Keep warm. Pour grease out of the skillet, and add the remaining butter.
Place over medium heat, and when it has melted, add the nuts. Stir
constantly while the nuts brown. Add parsley and lemon juice and stir to
combine. Pour sauceover fish fillets and serve immediately.
Crispy Salmon Potato Pancakes
1 can (14.75 oz's.) alaska salmon
2 medium baking potatoes
1/3 cup carrots, grated
2 eggs, lightly beaten
2 tablespoon flour
1/2 teaspoon black pepper
1/4 teaspoon salt vegetable oil for frying apple; sauce
Brown and crispy potatoes are everyone's favorite. You can make a
nutritious meal-in-one by combining grated potatoes with flaked Alaska
canned salmon. Make small pancakes for the kids and garnish with a
sweet and familiar ingredient such as applesauce. Sour cream mixed
with horseradish makes these irresistible for the adults at your
table.
Drain and flake salmon. Peel potatoes and grate using large holes of a
cheese grater. Combine salmon and grated potatoes with remaining
ingredients except vegetable oil and applesauce. Mix well. Heat
vegetable oil in a large non-stick pan over medium-high heat. Form
potato mixture* into thin patties using 1/3 Cup mixture for each. Fry
in heated skillet for 3 minutes on each side or until crisp golden
brown. Serve with applesauce. Makes 4-6 servings (10-12 salmon potato
cakes). potato mixture will form liqui d as it sits. Drain in
colander and squeeze out excess liquid when forming patties. From the
files of Al Rice, North Pole Alaska. Feb 1994
Crispy Scallops With Soy Dipping Sauce
1 large egg white
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
1/2 cup unseasoned dry breadcrumbs; (fine)
2 teaspoon sesame seeds
1/2 teaspoon ground ginger
1 1/4 lb sea scallops; sliced in half horizonta
----DIPPING SAUCE----
2 tablespoon reduced-sodium soy sauce
2 tablespoon rice-wine vinegar
1 tablespoon scallions; chopped
1 teaspoon honey
Preheat oven to 450 degrees F. Lightly oil a wire rack large enough
to hold scallops in a single layer. Put the rack on a baking sheet
and set aside.
In a bowl, whisk together egg white, vegetable oil, sesame oil, and
soy sauce until creamy. In a shallow dish, stir together
breadcrumbs, sesame seeds, and ginger.
Add the scallops to the egg-white mixture, tossing to coat them well.
Transfer the scallops to the breadcrumb mixture in two or three
batches, tossing each with a spoon to coat evenly. Place the scallops
on the prepared rack; they should not touch each other. Bake for 8-10
minutes or until the outsides are golden and the centers are opaque.
To Make Dipping Sauce: In a small bowl, stir together the sauce
ingredients. Serve alongside the hot scallops. Serves 4
Crockpot Crab Soup
1 judy garnett pjxg05a
2 cup crabmeat; flaked and picked
2 cup milk
2 cup half-and-half
3 tablespoon butter
2 lemon peel strips
1/2 teaspoon mace; ground
1 salt and pepper
2 tablespoon dry sherry; opt.
1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in
Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5
hours. Just before serving, stir in sherry and crumbs to thicken.
Makes about 2 quarts. Note: You may also add shrimp to this soup for
variation.
Crunchy Fish Fillets
12 saltine crackers; finely
1 . crushed
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 cup sour cream; reduced calorie
2 teaspoon lemon juice
10 oz grouper fillets; cut into
1 . strips
1 chili sauce (optional)
1. Preheat oven to 350øF. Spray baking sheet with nonstick cooking
spray.
2. On wax paper, combine crushed saltines, paprika and onion powder.
In small bowl, combine sour cream, lemon juice and 2 teaspoons water.
Stir grouper into sour cream mixture, coating on all sides; transfer
fish to crumbs, rolling to coat evenly. Place fish sticks on prepared
baking sheet.
3. Bake fish sticks 20-25 minutes, turning once, until golden. Serve
with chili sauce, if using.
Crunchy Hot Crab Bites
1 1/2 cup crab mead, drained, all bits of sh; e, ll removed
1 tablespoon fresh lime or lemon muice
1/2 teaspoon grated lime peel
1 green onion, minced
2 tablespoon minced parsley
1 teaspoon worcestershire sauce
1 teaspoon hot prepared mustard (or to taste)
1 several dashes of liquid hot-pepper; sauce (or to ta
2 tablespoon unsalted butter, melted
16 melba toast rounds
1/2 cup grated swiss or sharp cheddar chees; e
Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or
even deviled ham in place of the crab.
Preheat broiler. Combine crab, lime or lemon juice, lime peel, green
onion,parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste
and adjust seasonings. Brush melted butter on toast rounds and arrange
in a single layerin a broiler pan. Top each round with a portion of the
crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted
and crab mixture is hot. Makes 16 appetizers.
Crunchy Oven-Fried Fish
1 lb fresh orange roughy, or other white; fish fillets
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 egg white
1/4 cup dry bread crumbs
1/4 cup cornmeal
1 1/2 teaspoon grated lemon peel
1/2 teaspoon basil
Cut fish into serving-size pieces. In a shallow dish combine flour,
salt and lemon pepper and set aside.
Beat egg white until frothy and set aside. Combine bread crumbs,
cornmeal, lemon peel and basil. Dip one side only of fish fillets
into flour mixture, shaking off excess. Dip into egg white, then coat
with bread crumbs.
Spray a shallow baking pan with nonstick cooking spray. Place fillets
in baking pan coating side up, tucking under any thin edges. Bake in
a 450 degree oven 6 - 12 minutes or until fish flakes easily with a
fork.
Nutrition: 165 calories; 1 gram fat; 22 mg cholesterol; 319 mg
sodium; 18 grams carbohydrates
Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or
rec.food.cooking
Crunchy Potato Chip Tuna Salad
1 cup mayonnaise
2 tablespoon vinegar
2 cup cabbage; finely shredded
6 1/2 oz tuna; drained & flaked
1/3 cup carrot; shredded
1/3 cup bell pepper, green; chopped
2 tablespoon onion; minced
2 1/2 cup potato chips
In a medium bowl, combine mayonnaise and vinegar. Stir in cabbage,
tuna, carrot, green bell pepper and onion. Cover; chill. Just
before serving add potato chips; toss lightly.
Crunchy Tuna Salad
1 can (6 1/2 oz.) can solid
1 white tuna packed in water,
1 drained & flaked
1 can (8 oz.) water chestnuts
1 drained & chopped
1 cup chopped celery
1/2 cup shredded carrots
1/4 cup sliced green onions
1/4 cup low cal. mayonnaise
1 tablespoon dijon mustard
1 teaspoon soy sauce
1/4 teaspoon pepper
in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates
With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)
Crustless Seafood Quiche
4 eggs
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup parmesan cheese
4 tablespoon flour
1 teaspoon onion powder
1/4 teaspoon salt
4 oz canned mushrooms; drained
1/2 lb monterey jack cheese (shredded)
----CHOICE OF FILLING----
8 oz salad shrimp
1 teaspoon lemon rind
1 tablespoon green onion tops, chopped
8 oz crab or surimi
1 teaspoon lemon rind
1/4 cup sliced almonds
15 1/2 oz canned red salmon; flaked
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of h; alf the jack
In a blender combine first 7 ingredients. Blend until smooth. Arrange
cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended
ingredients over. Bake 350 degrees F. for 45 minutes or until knife
inserted in center comes out clean. Let stand 5 minutes before
cutting. serves 8.
For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
Cucumber Rounds With Smoked Salmon Mousse
8 oz cream cheese, at room temp.
2 oz smoked salmon
1 drop lemon juice (few drops)
3 tablespoon heavy cream
1 white pepper to taste
2 seedless english cucumbers
1 garnish watercress leaf(opt)
From Daniel's Restaurant. (Makes approximately 40 hor d'oeuvres)
Combine the mousse ingredients in the bowl of food processor and blend
until the mixture is smooth. Chill at least 30 minutes. Cut each
cucumber crosswise into approximately 20 slices, each slightly less
than 1/4" thick. Cucumbers can also be peeled, striated with fork
tines or cut into decorative shapes with biscuit cutters. Assemble
hor d'oeuvres no more than an hour before serving by softening the
mousse with a wooden spoon and putting it in a pastry bag with a leaf
tip. Pipe mousse on top of each cucumber slice and garnish with a
small watercress leaf.
NOTE: If you prefer, you can slice the cucumbers a bit thicker than
1/4" and make a small hollow for the filling in the center of the
slice with a melon-ball scoop.
Cured Salmon & Grouper Roulade W/ Mache Let
1 side fresh salmon
1 lb fresh grouper
2 quail eggs, hard boiled
2 oz mache lettuce
1 tomato, peeled and seeded
1 lb sugar
1/2 lb salt
----- Recipe via Meal-Master (tm) v8.05
Title: CURING OF HOME-GROWN OLIVES~ GREEK STYLE
Categories: Greek, Info/tips, Ethnic
Yield: 1 Servings
If you own an olive tree and do not want to go through the complicated
process of leaching olives with chemicals, follow one of these ancient
Greek methods to get rid of the bitterness.
SALTING METHOD: Place washed olives in a wicker basket or a plastic
container with holes. Cover with medium-coarse salt. Set basket in
sun and protect with a cheesecloth cover. Twice a day for a week,
toss olives to redistribute them, until the bitter fluid is drawn
from them. Bring olives in at night to prevent mold.
WATER METHOD: Cover washed olives with a solution of salt water - 1
cup salt to each quart water - in a crock or glass jar. Place a
weight, such as a small plate or washed rock, to keep olives
submerged. Olives may remain in this brine for months. Marinate in
Olive Marinade before serving.
Curried Salmon Steaks
4 each steaks salmon
1/4 cup butter
2 cup cream sour
1 pepper to taste
1 cup onion chopped
2 tablespoon curry powder
1 salt to taste
1 curry to taste
Saute onions in butter until transparent. Remove from pan. Mix some
flour, salt, pepper and curry into a powder and sprinkle all sides of
the salmon. Add butter to pan and saute salmon until done. Remove and
keep warm. Return onions to pan. Heat then slowly add the curry and
when mixed, slowly stir in the sour cream. Heat the sauce but do not
boil. Pour the sauce over the salmon and serve immediately.
Curried Salmon With Poppadoms
213 gm canned alaska salmon (pink or red)
2 tablespoon mayonnaise
2 tablespoon natural yogurt or- sour cream
1 lime; juiced
2 teaspoon medium hot curry paste (or more, if; desired)
2 pickled dill cucumbers - chopped
1 avocado; peeled and chopped
1 red apple core removed and chopped
1 salt to taste
2 tablespoon vegetable oil
6 poppadoms
Drain the can of salmon and flake the fish. Set aside.
Mix together the mayonnaise, yogurt, lime juice, curry paste, dill
cucumber, avocado and apple. Season lightly and stir in the salmon
flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly
or they will lose their shape and curl up unevenly. Cook until they
are crisp and the edges have curled up. Pile equal amounts of the
salmon curry onto each poppadom and serve on individual plates,
garnished with a little salad and lime slices.
Serves 6. Approx. 240 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Curried Scallops In Cream Sauce
8 large fresh scallops
1 1/4 cup water
1 slice lemon
1/2 bay leaf
1 1/2 lb potatoes, cut in pieces
5 tablespoon butter
1 salt to taste
1 fresh ground pepper to taste
3 oz button mushrooms, sliced
2 shallots, finely chopped
1 teaspoon curry powder
1/4 cup all-purpose flour
3 tablespoon whipping cream
2 tablespoon chopped fresh parsley
1 fresh bay leaves (opt)
1 lemon twists (opt)
1 lime twists (opt)
1 fresh dill sprigs (opt)
Wash scallops, remove roe. Pat scallops dry and cut in slices.
Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer
gently 20 minutes. Strain, reserving liquid. Discard lemon and bay
leaf. If necessary, add enough water to reserved liquid to make 1-1/4
cups liquid. Cook potatoes in boiling, salted water until tender.
Drain and return to pan. Mash with 1 tablespoon of butter. Season
with salt and pepper. Beat well; cool slightly. Transfer to a large
pastry bag.
Preheat broiler. Pipe potato around edges of 4 ceramic scallop
dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots
and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute.
Add reserved liquid and bring to a boil. Reduce heat and simmer 2
minutes, stirring constantly. Remove from heat and stir in scallops,
cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes
or until lightly golden. Garnish with bay leaves, citrus twists and
dill sprigs, if desired, and serve hot.
Curried Snow Crab Claws
1/4 cup oil, olive or
1/4 cup oil, vegetable
2 celery, stalks, chopped
1 medium carrot, chopped
1 cup tomato, chopped
1 large onion, minced
2 tablespoon parsley, minced
1 medium apple, diced
2 bay leaves
1 pepper (to taste)
1 salt (to taste)
2 tablespoon curry, powder, (or to - taste)
3 cup stock, fish
1 tablespoon arrowroot
1 tablespoon water
1/2 cup juice, pineapple
1 lb claws, snow crab
Heat the oil in a skillet and add 1/4 cup oil, celery, carrot,
tomato, onion, parsley, and apple. Cook over moderately high heat,
tossing continuously for 3 minutes.
Add bay leaves, salt, pepper and curry. Continue cooking for 4
minutes.
Add hot fish stock and bring to a boil. Reduce heat and simmer
for 30 minutes.
Add dissolved arrowroot. Strain into another saucepan, then add
the claws and pineapple juice. Simmer for 3 minutes, correct
seasoning with salt and pepper, and serve.
Curried Tuna Melts
----FROM JONI'S KITCHEN----
6 oz can water packed tuna; drain and flake
3 hard cooked eggs; chopped
1 3/8 cup onions; green and chopped
1/3 cup reduced calorie mayonaise
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices rye bread
1 cup 4oz-monterey jack cheese shredded
Combine first 7 ingredients; spread evenly onto 4 slices of Rye bread
slices. Sprinkle cheese evenly over tuna mixture, and top each with a
bread slice. Heat a large nonstick skillet over medium heat. Add
sandwichs; grill 2 minutes on each side or unti cheese melts and
sandwichs are golden. Serve immediately. Yield: 4 servings.
Curried Tuna Salad
2 can (7 oz) tuna in oil
14 1/2 oz (1)cn aparagus pieces; drained
1/2 medium head lettuce; separated
1/4 cup curry dressing or dip
3 hard-cooked eggs; sliced
1 paprika
Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain
asparagus pieces well. Arrange lettuce on six salad plates. (not me,
a big bowl will nicely, thank you.) One each salad plate place 1/2
cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry
Dressing; top with 3 slices of egg. Garnish with a sprinkle of
paprika.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182;
Low-sodium diets: Substitute low-sodium canned tuna and low-sodium
canned asparagus. Omit salt from Curry Dressing or Dip.
Cuttlefish With Spinach
1 karen mintzias
750 gm cuttlefish or squid
1/3 cup olive oil
1 water
1 salt
1 freshly ground black pepper
750 gm spinach
1 cup chopped spring onions
1/2 lemon (juice only)
Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for
this dish, though either may be used. Cleaning cuttlefish can be a rather
messy business as these marine molluscs have an ink sac from which the
pigment sepia is obtained. The sac ruptures easily and is usually
rupturedby the time you purchase them, so don't be put off by their colour
- the ink rinses off easily.
Rinse cuttlefish or squid and remove head, attached tentacles and
intestines; discard intestines. Pull out cuttle bone or fine
transparent bone if squid is being prepared. Pull off fine skin and
rinse. Remove eyes and beak from head, leave head attached to tentacles
and pull or rub off skin from tentacles, or as much skin as will easily
come off.
Slice hood or body into strips. If squid are large,
slice head and tentacles - cuttlefish tentacles are usually small
and these are left intact. Place prepared cuttlefish or squid in pan
and set on medium heat. Cover and cook for 15 minutes in its own juice.
Add half the oil, just enough water to cover, and salt and pepper to
taste, cover and simmer gently for 45 minutes or until tender.
Meanwhile trim spinach and wash thoroughly.
Drain well and chop leaves andstalks coarsely.
Heat remaining oil in a separate pan and
gently fry spring onion until soft, add spinach and stir over heat
until it wilts. Add spinach mixture to cuttlefish or squid with lemon
juice and adjust seasonings with salt andpepper. Cover and simmer for
further 10-15 minutes. Serve hot.
From: "The Complete Middle
East Cookbook" by Tess Mallos. ISBN: 1 86302 0691
Typed for you by Karen
Mintzias
Cuttyhunk Paprika Scallops
3/4 cup seasoned bread crumbs
1 tablespoon paprika
1/4 cup flour
1 3/4 lb scallops
4 tablespoon butter
1/2 cup scallion -- chopped
2 tablespoon parsley -- chopped
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the
scallops and toss thoroughly to coat. Melt the butter over medium
high heat in a large frying pan. If you do not have a pan large
enough to hold scallops in 1 layer, cook them in 2 batches. Add the
scallops and cook for 5 minutes, stirring gently. Let them brown
nicely, then add the scallions and parsley. Cook for 3 minutes and
serve on hot plates, garnished with lemon slices. The nutty flavor of
short grain brown rice is perfect with this scallop dish.
Recipe By : Seafoods Secrets Cookbook
Dallo ( Cuttle Fish Curry)
450 gm cuttle fish
25 gm onions
1 fresh chilli
1 tomato
4 cloves garlic
2 cardamoms
1 clove
3 teaspoon coriander
2 teaspoon cumin
1 teaspoon fenugreek
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon turmeric sprig curry leaves
250 ml thin coconut milk
125 ml thick coconut milk
Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon
salt 1/4 teaspoon chilli powder
1/4 teaspoon turmeric
Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare
the stuffing by roasting the gram and then grinding it coarsely.
Crush the garlic and mix this, together with the gram, in a bowl with
the coriander, salt, chilli powder and turmeric. Stuff the cuttle
fish with this mixture and then secure with toothpicks. Chop onion,
chilli and tomato and crush the garlic, cardamoms and the clove. Mix
the onion together with the chilli, tomato, garlic, cardamom,
clove, coriander powder, cumin powder, fenugreek, chilli powder,
paprika powder, turmeric, curry leaves and thin coconut milk. Put in
a pan, add the stuffed cuttle fish and bring to the boil. Reduce the
heat and simmer until the cuttle fish are tender, approximately 30
minutes. Pour in the thick coconut milk and cook until the gravy
thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962
224 010 0
Dartmouth Crab & Lobster Salad
8 oz cooked, shelled, crabmeat
8 oz cooked, shelled, sliced -
1 lobster tail
1 dash lemon juice
1 pinch salt and pepper to taste
1 fennel and orange salad:
2 large navel oranges
1 medium fresh fennel
1 tablespoon olive oil
1 pinch salt and pepper to taste
1 courchamps sauce:
2/3 cup flaked cooked crabmeat
2 tablespoon lemon juice
4 teaspoon anisette or dry white wine
2 teaspoon chopped fresh parsley
2 teaspoon chopped fresh tarragon
1 or
1/2 teaspoon dried tarragon
2 teaspoon soy sauce
2 teaspoon dijon mustard
1/4 cup olive oil
1 dash salt and pepper to taste
1 garnish:
1 bunch italian parsley, fennel -
1 sprigs, and lemon wedges
In medium bowl, combine lump crabmeat and lobster. Season to taste
with lemon juice, salt and pepper, tossing gently to mix. Cover and
refrigerate. Fennel and Orange Salad: Using a vegetable peeler,
remove 1/4 of the zest from 1 orange. Cut in very fine julienne
strips. Blanch in small pan of boiling water 5 minutes. Drain and
set aside in medium bowl. Peel oranges. Section oranges into same
bowl, then squeeze in juice from membranes. Set aside. Trim fennel,
reserving tops. Remove tough outer layers of fennel bulb. Cut fennel
bulb in thin slices. Add to orange mixture. Chop 1 teaspoon feathery
fennel tops and add to salad. Drizzle with 1 tablespoon olive oil.
Add salt and pepper to taste. Cover and refrigerate. Courchamps
Sauce: In blender, combine flaked crab, lemon juice, anisette,
chopped parsley, tarragon, soy sauce, and mustard. Blend until
pureed. With blender running, gradually add 1/4 cup olive oil in a
thin stream until blended. Stir in salt and pepper to taste. To
serve: On each of 4 serving plates, arrange mounds of crab salad and
fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and
lemon wedges.
Duck Webs In Oyster Sauce
1 stephen ceideburg
5 to 6 duck webs
1/2 lb broccoli
2 to 3 chinese dried mushrooms, soake; d
2 slice ginger root, peeled
2 scallions (spring onions)
2 tablespoon rice wine (or sherry)
1 teaspoon soy sauce
1/2 tablespoon sugar
1 teaspoon salt
1 star anise
2 tablespoon oyster sauce
1 teaspoon sesame seed oil
1 tablespoon cornstarch (corn flour)
4 tablespoon oil
Remove the outer skin of the duck webs; wash and clean well. Crush the
ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the
crushed ginger root and onions followed by the duck webs; stir a few
times; add rice wine or sherry and soy sauce. After 5 minutes or so,
transfer the entire contents to a sand-pot or casserole. Add sugar, a
little salt, star anise and a little stock or water. Simmer gently
for 3 hours. Just before serving, stir-fry the broccoli or greens
with the Chinese dried mushrooms, a little salt and sugar. Place them
on a serving dish, then arrange the duck webs on top of that.
Meanwhile heat a little oil in a saucepan, add oyster sauce and
sesame seed oil. Thicken with cornstarch (corn flour) mixed with a
little cold water; when it is smooth, pour it over the duck webs and
serve. The oyster sauce enriches the subtle taste of the duck webs
Duke's Clam Chowder
1/4 lb potatos, new, diced
4 ea. bacon slices, diced
6 tablespoon butter
3 ea. celery ribs, diced
1 ea. onion, medium, peeled and diced
2 teaspoon chopped fresh basil
1 teaspoon dried marjoram
1 teaspoon dried italian seasoning
1/2 teaspoon dried thyme
2 each bay leaves
1 each pinch chopped fresh garlic
1 white, black and cayenne peppers to; taste
1/3 cup flour
4 cup whipping cream
1/2 cup half and half
1 1/4 cup clam nectar or broth
2 oz clam concentrate (or 1 addtl. c. cl; am nectar)
1 1/2 cup clams, chopped, fresh or frozen
1/4 teaspoon dill
2 tablespoon parsley, fresh, chopped
1. Blanch the potatoes in boiling water for 5 minutes, or until
tender. Drain and set aside.
2. Cook bacon until transparent. Add butter, celery, onion, basil,
marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to
taste. Cook until vegetables are tender, about 10 minutes.
3. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in
the cream, half and half, clam nectar and concentrate. Heat to just
under boiling.
4. Add potatoes and chopped clams. Bring to slow boil and cook for
2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve.
Makes 8 servings.
Posted by Bob Stein. Courtesy of Fred Peters.
Dulse Fried Oyster Mushrooms
----FLOUR MIXTURE----
1 teaspoon dulse flakes, pulverized
1/2 teaspoon garlic powder
1/4 cup all-purpose flour
1 salt & black pepper
----LIQUID MIXTURE----
1/2 teaspoon dulse flakes
1/4 teaspoon garlic powder
1/2 cup water
----BREAD CRUMB MIXTURE----
2 cup fresh breadcrumbs
4 teaspoon dulse flakes
1/2 teaspoon garlic powder
1 1/2 cup safflower oil
4 oz oyster mushrooms, rinsed
Combine the ingredients for the three mixtures separately & set
aside. Line a baking sheet with absorbent towels. Heat oil to 350F in
a medium-sized saucepan, about 5 minutes over medium heat. Dredge
mushrooms in flour mixture. Shake off excess flour & dunk in the
liquid, before rolling in the breadcrumbs. Fry in the hot oil for 45
seconds each side, they should be golden brown. Drain & serve.
Dungeness Crab Dijonnaise
1 lb dungeness crabmeat
4 tablespoon butter
4 cloves fresh garlic, minced
1/2 lb fresh mushrooms, sliced
2 tablespoon chopped shallots
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon dijon-style mustard
1 salt and pepper to taste
1 lemon juice to taste
1 minced fresh parsley
In skillet, saute crab in butter for 3 to 4 minutes. Remove crab and
keep warm. Add garlic, shallots and mushrooms. Cook for 1 minute.
Deglaze pan with wine. Reduce to 2 tbsp. Add cream and reduce until
thick. Whisk in mustard. Do not boil. Add salt, pepper and lemon
juice. Return crab to pan and toss quickly in sauce. Serve over
fettuccine. Sprinkle with parsley.
Dungeness Crab Lasagna
1 lb ricotta cheese
1/4 cup sour cream
1/2 cup parsley; minced
1 lb dungeness crab meat; picked over
1 teaspoon salt
3 teaspoon garlic; minced
1 freshly ground pepper
1/2 lb spinach lasagna noodles; fresh if possible
1 1/2 cup bechamel sauce*
1 1/4 lb mozzarella cheese; grated
1 cup grated parmesan cheese
Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan.
Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon
minced garlic and a generous amount of pepper, and set aside. Cook
pasta in rapidly-boiling salted water, until is it three-quarters
cooked. Remove from water and place in cold water until ready to use
(drain very well before putting in baking pan). Add the remaining 2
teaspoons of garlic to the bechamel sauce.
In the baking pan, layer the lasagna as follows: sauce, pasta, sauce,
half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining
Mozzarella and the Parmesan cheese. Cover with foil and bake for 30
minutes. Uncover during the final 10 minutes to brown the top. This
may be made ahead and reheated before serving. Serves 12.
*See separate recipe for Bechamel Sauce.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
East: Calcutta Curried Fish With Crisp Vegeta
1 stephen ceideburg
1/2 teaspoon to 3/4 ts cayenne pepper
3 tablespoon mustard oil or light olive oil
1 lb fresh salmon or red snapper filet
1/2 cup broccoli florets
1/4 cup red bell pepper julienne
1/2 cup peeled, sliced carrots
1/4 cup petite peas, fresh or frozen
5 whole cloves
1 two-inch piece cinnamon stick, brok; en
2 green cardamom pods
1 bay leaf
1/2 cup finely chopped onion
2 teaspoon grated fresh ginger
1 tablespoon dijon-style mustard
4 tablespoon unflavored yogurt
1/2 teaspoon salt
2 teaspoon lemon juice
1 fresh mint leaves for garnish
This bountiful combination of fish, simmered with plenty of fresh
vegetables, comes from the bay of Bengal. The whole spices used in the
recipe are not meant to be eaten; remove them just before serving.
Combine cayenne and tablespoon of the oil and rub over fish. Cover and
marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper,
carrots and peas in a steamer over boiling water. Steam until
crisp-tender, about 4 minutes.
Heat remaining 2 tablespoons oil in a large, heavy skillet over
medium-high heat. Add cloves, cinnamon, cardamom and bay leaf. Cook,
stirring until fragrant, about 1 minute. Add onion and ginger; cook
until onion is soft, about 3 minutes. Add fish in single layer. Stir
in mustard. Cook for about 1 minute per side. Stir in yogurt and
salt. Simmer over low heat stirring constantly, for 3 or 4 minutes.
Mix in steamed vegetables. Transfer fish into a heated serving
platter. Spoon sauce and vegetables over. Sprinkle with lemon juice
and mint leaves.
PER SERVING (4 servings): 260 calories 25 g protein, 7 g
carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg
sodium, 2 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Eastern Shore Crab Cakes
1 lb crab meat
1 salt; to taste
1 pepper; to taste
1 egg
1/4 lb butter
1 tablespoon lemon juice
1 egg; hard boiled
1 tablespoon worcestershire sauce
1 bread crumbs
Put crab meat in a bowl and season to taste with salt and pepper. Add
slightly beaten egg, melted butter, lemon juice, cut-up hard-boiled
egg, and Worcester sauce. Then add just enough soft bread crumbs to
make it into cakes (2 or 3 slices of bread). Pan-fry the cakes a
golden brown.
-- Mrs. William W. Paca
Weston, Anne Arundel Co., MD
from The Hammond-Harwood House
cookbook
Easy Clam Sauce With Low-Calorie Version
6 1/2 oz can minced or diced clams see note
1 tablespoon olive oil
1 clove garlic minced
1 tablespoon oregano or basil -- or
1 mixture
1/4 teaspoon salt
1 few grinds of pepper
* drain juice into small saucepan, and set clams aside.
Add garlic and seasonings to clam juice, bring to a simmer, and let
cook while the pasta cooks. Drain pasta and return to pot in which
it was cooked. Remove juices from heat, add clams, and pour over
cooked pasta. Toss well and let stand a few minutes so juices can
permeate the pasta well before you serve it. I understand that it is
not chic to use grated parmesan or romano cheese with a seafood
sauce, but we love romano on this. These canned clams must not be
cooked--they turn into rocks if you do.
Recipe By : esther@rochgte.fidonet.org (Esther Vail)
Easy Crab Imperial
2 cup crab meat [flaked]
1 cup mayonnaise
4 egg whites [stiffly beaten]
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 bread crumbs
1) Mix the crab meat and the mayonnaise in a bowl, then fold in
the egg whites, salt & pepper... 2) Pour into a greased baking dish,
and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for
45 min.
Easy Fish Casserole
1 pkg halibut,frozen(14.54oz)
1 pkg noodles,wide egg(8oz)
1 pkg vegetables,mixed,frozen(10oz
1/2 cup half-and-half
1/2 cup milk
1 can cream/mushroom soup(10.75oz)
1 cup dairy sour cream
2 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1 salt to taste
1 pepper to taste
1. Bake halibut (breaded or batter-dipped) according to package
directions; set aside.
2. Cook noodles and vegetables according to directions on each
package.
3. Meanwhile, combine remaining ingredients in a shallow 2-quart
casserole.
4. Drain noodles and vegetables; add to casserole, stirring to
combine.
5. Bake in preheated 350'F. oven 20 minutes.
6. Remove dish from oven and place fish on top; bake, uncovered, 10
minutes longer, or until heated through.
Easy Fish Marinade
1 lemon juice
1 soy sauce
1 white wine
1 fish for broiling
Mix marinade to taste. Pour over fish for 45 minutes. No oil or
butter is needed for cooking. To retain moisture, pour 3/4 inch of
water into bottom of broiling pan.
Easy Mini-Salmon Burgers
7 1/2 oz salmon, canned
4 oz saltines, finely crushed
1 onion, finely diced
1 egg
1 tablespoon lemon juice
2 teaspoon dill
2 teaspoon pepper
Trim canned salmon of large bones and skin as desired. Mix well with
other ingredients, except oil. Form into 3" x 1/2" patties and fry
lightly in oil until golden brown. Makes approximately 12 minisalmon
burgers.
Serves 4 as an appetizer or 2 as a main course.
Created and typed for you by Lawren Freebody @ Salata BBS.
Easy Poached Fish
1 quart water
1/2 medium onion; sliced
6 whole black peppercorns
3 whole allspice
3 tablespoon lemon juice
1 bay leaf
1 teaspoon salt
1/2 cup dry white wine
Combine all ingredients in large skillet or Dutch oven. It may be
necessary to double or triple recipe if larger amount of liquid is
needed to be sure fish is just covered during poaching. Simmer for
20-30 minutes to blend flavors. Add fish; cover and simmer over low
heat for 15-25 minutes, or until fish flakes easily when tested with
a fork. (NOTE: Avoid using high heat. Boiling action will break up
fish.) Lift cooked fish carefully from liquid with wide spatula.
Drain well, patting excess moisture from fish with paper towels if
necessary. Poached fish may be served hot or cold with a
complementary sauce or flaked/chunked and used in casseroles,
spreads, etc.
Easy Salmon Chowder
6 slice bacon; diced
1/2 cup onion; chopped
10 3/4 oz condensed chicken broth
5 1/2 oz au gratin potato mix
2 cup water
17 oz whole kernel corn
1/8 teaspoon black pepper
15 1/2 oz red sockeye salmon; drained
1 boned, skinned, and broken
1 into chunks
1 1/2 cup milk
1/3 cup evaporated milk
Fry the bacon in a 10-inch skillet until crisp, about 8 minutes.
Remove the bacon and drain on paper towels. Combine the onion,
chicken broth, au gratin potato mix (both the potatoes and sauce
mix), water, undrained corn, and pepper with the bacon in a 3
1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours.
Add the salmon, milk and evaporated milk. Cover and cook, on the high
setting, 15 minutes or until thoroughly heated.
Easy Seafood Stew
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, pressed or minced
13 oz canned chopped or minced clams, und; rained
6 oz canned white crab, drained and rins; ed
6 oz canned shrimp, drained and rinsed
10 3/4 oz canned condensed sodium reduced tom; ato soup
2 oz jar pimientos, undrained
1 1/3 cup hot water
1/4 cup fresh parsley, optional
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon red pepper flakes
1. Heat the oil in a large, heavy saucepan. Add the onion and garlic
and cook, covered, over low heat for about 15 minutes, or until the
onion is soft and translucent. 2. Stir in all remaining ingredients
and continue to cook, covered, over low heat for about 10 minutes, or
until hot.
Ecrevisse (Crawfish) Strudel With Two Sauces
1 tablespoon sesame oil
1 yellow onion -- juilliened
1 red bell pepper --
1 juilliened
1 yellow bell pepper --
1 julienned
1 green bell pepper --
1 juilliened
1 bunch green onion -- sliced
6 oz bok choy -- juilliened
4 oz can bamboo shoots
2 oz shiitake mushrooms --
1 sliced
2 carrot -- julienned
1 lb crawfish tails
2 tablespoon hoisin sauce
3 tablespoon soy sauce
2 tablespoon fresh ginger
2 cloves garlic -- mince
1/2 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 teaspoon pink peppercorns
1 salt to taste
1 lb melted butter
1 lb filo dough
In large heavy sauce pan heat sesame oil. Add red, yellow, and green
bell pepper and saute. Add green onions, bokchoy, bamboo shoots,
shiitake mushrooms and carrots, and saute. Add remaining ingredients,
cook until al dente. Place mixture in collander, allow to drain and
cool. Melt butter, place filo sheets on work surface. Brush melted
butter in between sheets (7 sheets total) Place crawfish mixture at
bottom end. Roll tightly and seal with melted butter. Place in 350
degree oven and cook until phyllo dough browned. Place sauces, each
on one side of plate, and serve studel on top of the sauces. Can add
less ginger, if desired. Can also substitute shrimp
Serve with Plum Ginger Sauce and Leek Mustard Sauce
Eddy's Oyster Loaves
3 small loaves french bread
1/2 teaspoon garlic powder
2 tablespoon melted butter
3 doz fresh oysters
2 tablespoon melted butter
1 milk
First, almost split the loaves lengthwise, leaving a hinge. Scoop out
the soft middle and save the crumbs. Then add a 1/2 tsp of garlic
powder (not salt) to 2 Tbls melted butter, and brush the cavities.
Next, drain the oysters and save the liquid. Saute' them in the rest
of the butter till the edges curl - about 5 minutes. Put the oysters
into the loaves, mix the crumbs you saved with the oyster liquid you
saved, and add them, too. Shut up the loaves now. STOP HERE.
Then wrap them in cheesecloth dipped in milk, twisting the ends and
tucking them under the loaf. Bake them on a baking sheet for half an
hour at 350^. Cut them in half before you serve them.
6 servings
(Note from the book: Eddy was a San Franciscan who owned a bar and
made small oyster loaves for his married male customers to take home
to their wives. These were pacifiers. But Eddy is dead now, and
Mother must pacify herself. This is good for a special lunch. I also
know a family who has it traditionally as Christmas Eve supper.)
From: The Compleat I Hate To Cook Book by Peg Bracken
Food & Wine RT [*] Category 3, Topic 6 Message 168 Fri Mar 06, 1992
YLR.ROSE [Cafe Queen] at 19:25 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Egg & Smoked Haddock Pate.
2 oz 60 g cooked smoked haddock,
1 skin and bones removed.
1 egg, hard boiled, chopped.
2 oz 60 g low fat soft cheese.
1 teaspoon chopped fresh parsley or
1 quarter tsp dried.
1 pinch cayenne pepper.
1 salt and pepper.
1 sprigs of watercress or
1 parsley to garnish.
1. Place the fish in a medium sized bowl and flake it with a fork.
Add the chopped egg, soft cheese parsley and cayenne pepper. Mix well
until thoroughly blended and season to taste.
2. Keep covered in the fridge and use within 3 days. Use as a topping
for crisp breads or open sandwiches garnished with watercress or
parsley.
Preparation 15 minutes Serves 1 (makes 2 portions) 95 calories
Eggplant Stuffed With Oysters
2 large eggplants, split lengthwise
2 jars (10 ounces each) oysters
3 tablespoon olive oil
1 1/2 cup finely diced onion
2 large garlic cloves, minced
1/2 teaspoon herbes de provence
1/2 teaspoon creole seafood seasoning
2 tablespoon dry white wine
1 i cup fresh bread crumbs
1 tablespoon minced chives
1/4 cup grated parmesan
Creole-style seafood seasoning blends are sold in most markets; you
can use a mixture of salt and red, white and black peppers.
Chesapeake- style seasonings, such as Old Bay, are another option.
Bake the eggplant halves in a 400F oven until just tender. Scrape out
the pulp, leaving a shell about 1/2 inch thick attached to the skin.
Discard any big clumps of seeds and chop the pulp coarsely. Drain the
oysters, reserving the liquor. Chop oysters into bite-sized pieces.
Heat the oil in a skillet; add the onion and garlic and cook until the
onion softens. Add the herbs and seasoning mix, then stir in the
oyster liquor and wine. Reduce slightly, then stir in the eggplant
pulp, bread crumbs, oysters and chives. Cook for 1 minute, then
taste for seasoning and adjust to taste. Spread the mixture evenly in
the eggplant shells and top with Parmesan. Return to the oven and
bake until nicely browned.
Serves 4.
PER SERVING: 320 calories, 17 g protein, 30 g carbohydrate, 15 g fat
(3 g saturated), 66 mg cholesterol, 416 mg sodium, 7 g fiber.
Bay Area resident Jay Harlow is the author of "Jay Harlow's Beer
Cuisine " (Harlow & Ratner) and "Shrimp" (Chronicle Books).
From the San Francisco Chronicle, 2/17/93.
Posted by Stephen Ceideberg; February 23 1993.
Eggs Benedict With Salmon
8 slices rye or pumpernickel bread, t; oasted & buttered
8 thin slices smoked salmon
8 hot poached eggs
1 yogurt hollandaise *
1 fresh parsley sprigs
1 capers
1 yogurt hollandaise:
3/4 cup plain low-fat yogurt
2 teaspoon lemon juice
3 egg yolks
1/2 teaspoon dijon mustard
1/4 teaspoon each salt and granulated sugar
1 pinch of pepper
1 dash of hot pepper sauce
Place hot slices of toast on warm plates. Top each with slice of
smoked salmon, then hot poach egg. Drizzle with Yogurt Hollandaise.
Garnish with parsley and capers. Makes 8 servings.
YOGURT HOLLANDAISE: In top of double boiler, whisk together yogurt,
lemon juice, egg yolks, mustard, salt, sugar, pepper and hot pepper
sauce; cook over simmering water, stirring constantly, for 6 to 8
minutes or until sauce is thick enough to coat back of spoon. (Sauce
can be set aside at room temperature for up to 1 hour; reheat gently
in double boiler.) Makes 1 cup
Eileen's Salmon Steaks
1/4 cup orange juice
1 teaspoon orange rind
1/4 cup lemon juice
1 teaspoon lemon rind
1/4 cup lime juice
1 teaspoon lime rind
1 small onion grated
1 teaspoon honey
1/4 cup oil,vegetable
1 dash tobasco sauce
1 pinch pepper
8 salmon steaks,1
Mix all of the above ingredients together except for the Salmon.In a
glass baking dish arrange the Salmon steaks and pour the above
marinade over the Salmon.Place in fridge for one hour.After one
hour,turn the Salmon steaks over and marinate for one more hour in
fridge.Allow the glass tray to come to room temperature and broil in
oven with the marinade.Turn over after they are done and broil the
other side.Serve some of the marinade on the Salmon as a garnish.If
you have never loved fish,this will convert you. Remove the skin and
bones before serving. NOTE:Use a glass dish to marinate,as metal
dishes or pans may give an off taste.
Fettuccine With Shellfish, Tomatoes And Olives
6 tablespoon olive oil
2 lb ripe romatoes, peeled, seeded, cho; pped
3 tablespoon drained capers
2 tablespoon chopped anchovies
1 tablespoon chopped garlic
3/4 lb medium uncooked shrimp, peeled, de; veined
1/2 lb sea scallops, halved horizontally
2 tablespoon chopped pitted kalamata olives **
3/4 lb fettuccine
Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute' just until cooked through, about 2 minutes.
Mixin Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste
with salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.
Fiery Catfish Fingers
1 cup yellow or coarse ground mustard or; a combination
1 egg white lightly beaten
2 teaspoon tabasco pepper sauce
1 1/2 lb catfish fillets, cut into bite siz; ed strips
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 quart vegetable oil
In the South Folks grow up loving catfish, which is plentiful in the
bayous and rivers. Now it's farm-grown, and northerners are
discovering its mild and versatile flavor. We coat bite-size fingers
of catfish fillets with plenty of Tabasco sauce and deep-fry them for
a knock-your-socks-off appetizer.
Filet Of Beef & Oysters
4 filet mignon steaks
2 tablespoon butter or olive oil
1 quart oysters, reserve liquid --
1 shucked
2/3 cup white wine to deglace
2 garlic cloves -- thinly
1 sliced
1 juiced lemon
1 tablespoon chopped parsley
1 salt and pepper to taste
Pan fry the filets in the butter or olive oil until rare or medium
rare over medium to med. high heat. For me, about two minutes per
side is fine. Use a non-stick pan. Remove the filets to a serving
plate, reserving the pan drippings in the frying pan.
Deglace the pan with the white wine. Add the thinly sliced garlic and
the lemon juice. Add the oysters and the oyster liquid and simmer for
approx. 6 - 8 minutes until the oysters are just cooked; until the
edges of the oysters are just beginning to curl. Do not over-cook!
Carefully remove, with a slotted spoon, the oysters and arrange
around and over the filet, reserving the liquid in the pan.
Put the remaining liquid back on the stove-top, over med/high heat and
reduce to half. The sauce will slightly thicken. At the last minute
add the chopped parsley, salt and pepper. Be very careful with the
salt as the oysters and liquid have a salty flavor.
Pour the sauce over the filets and oysters, garnish with parsley and
serve. Sounds weird but WOW!!! it's good.
Recipe By : Kip Jones
Fillet Of Catfish Bayou Lafourche
4 each catfish fillets(5-7oz ea)
1 cup flour,all-purpose
1 cayenne pepper to taste
1/2 cup white wine,dry
2 each juice of lemon
2 tablespoon tarragon,chopped fresh
2 tablespoon green onion,chopped
2 tablespoon chives,chopped
1/2 cup butter,clarified
1 salt to taste
1/2 cup champagne
12 each oysters,fresh shucked
2 tablespoon shallots,chopped
1/2 teaspoon tarragon,dried
1/2 cup butter,unsalted
1. Thaw frozen fish according to package directions.#
2. Season catfish with salt and cayenne; dust with flour, shaking off
excess.#
3. Heat clarified butter in large heavy skillet.#
4. Place fillets in skillet, flat side up; saute over medium heat
until brown.#
5. Turn fillets and continue to saute until brown, then remove to
heated plates.#
6. Deglaze skillet with champagne or wine; add oysters, oyster liquor,
lemon juice, shallots, fresh or dried tarragon, and green onions.#
7. Cook until oysters begin to curl, then remove and place 3 on each
fillet.#
8. Reduce liquid in skillet until a glaze forms, then add cold
butter, a few chips at a time, swirling pan constantly (do not stir,
as spots will develop and butter solids and liquids will separate).#
9. Continue adding butter; butter will emulsify, creating a smooth
creamy sauce.#
10. Add chives, adjust seasoning with salt and cayenne, and pour over
oysters.#
NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville,
Louisiana.#
Fillet Of Catfish In Wine
1/3 cup golden raisins
24 oz catfish fillets
1/4 cup all-purpose flour
1/2 teaspoon dried whole sage
1/2 teaspoon ground pepper
1 vegetable cooking spray
1 tablespoon margarine
3 tablespoon lemon juice
1/4 cup chablis; or other dry white wine
1/4 cup dry sherry
1 tablespoon light soy sauce
1 fresh sage leaves
Place raisins in a small bowl; add enough water to cover. Let stand 10
minutes. Drain, and set aside. Rinse fillets with cold water, and pat
dry. Combine flour, sage and pepper; dredge fillets in flour mixture
to coat well. Coat a skillet with cooking spray; add margarine, and
place over medium heat until margarine melts. Add fillets, lemon
juice, and reserved raisins. Cover; reduce heat, and simmer 10
minutes. Remove cover, and turn fillets.
Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce
heat, and simmer 5 minutes or until wine mixture is slightly
thickened. Carefully transfer fillets and wine mixture to a serving
platter. Garnish with sage leaves, if desired.
Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g,
Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.
Fillet Of Fish Amandine
1/4 cup butter (or marg.)
1/4 cup almonds; sliced
1 1/2 teaspoon lemon juice
16 oz fish fillets; thawed
1 salt; to taste
1 lemon slices; opt.
1 parsley sprigs; opt.
Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
Microwave at HIGH for 6 to 8 minutes or until almonds are golden,
stirring twice. Remove almonds with a slotted spoon, reserving butter
mixture in baking dish; set almonds aside.
Sprinkle fillets with salt, and coat with butter mixture. Arrange in
dish with thickest portion to outside (thinner portions may overlap,
if necessary). Cover with clear plastic wrap.
Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking.
Carefulle remove fish to a serving platter; spoon almonds over top.
Fillet Of Fish Florentine
21 oz frozend spinach, cooked per
2 lb fish fillets
1 1/2 cup court bouillon
3 tablespoon butter
2 tablespoon flour
1/3 cup cream
1/2 cup grated swiss cheese
1 salt and pepper to taste
2 tablespoon grated parmesan cheese
HEAT THE OVEN TO 350F. Make the spinach according to package directions,
and drain in a colander, pressing with the back of a spoon to extract as
much liquid as possible. Place the fish fillets in a baking dish, and
bringthe court bouillon to a simmer on the stove. Pour the liquid into the
baking dish, cover with a sheet of buttered wax paper, buttered side
down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve.
Melt the butter in a saucepan over low heat. Add the flour and cook,
stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid,
and bring to a boil. Add the cream and cheese to the sauce, and stir until
smooth andbubbly. Season with salt and pepper to taste. Preheat an oven
broiler. Stirhalf the sauce into the spinach, and arrange the spinach on an
ovenproof serving platter. Arrange the fish on top of the spinach, and
then top each fillet with some of the sauce. Sprinkle the Parmesan on top
of the sauce, and place under the broiler for 1 to 2 minutes, or until
lightly browned. Serves 6. If assembled a day in advance, refrigerate
covered. Then, rather than broiling, heat dish in a 350F oven until hot,
about 15 minutes.
Fillet Of Fish Provencale
2 tablespoon olive oil
1 onion, peeled and sliced
2 teaspoon minced garlic
2 red bell peppers
3 ripe tomatoes, diced
1 salt and pepper to taste
1/2 teaspoon thyme
2 lb fish fillets
1 court bouillon
HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat.
Add the onion, garlic and red peppers and saute, stirring constantly, for
7minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with
salt, pepper and thyme, and cook covered for 5 minutes. Place the fish
fillets in a baking dish, and cover with the vegetable mixture. Add enough
simmering court bouillon to cover the fillets, cover with a sheet of
buttered wax paper, buttered side down, and bake for 7 minutes. Pour the
juices into a saucepan, and reduce by half. Serve the fish and vegetables
with the sauce on the side. Serves 6.
