seafood recipes 9
von Bremzen and Welchman
Vieiras A La Gallega - Scallops In Mustard-Olive Sauce
1 teaspoon olive oil
4 large sea scallops
1 teaspoon minced garlic
5 green olives stuffed, chopped
1 teaspoon small capers, drained
1 teaspoon dijon-style mustard
1 cup whipping cream
1 teaspoon unsalted butter
1 1/2 teaspoon seasoned fresh bread crumbs
Cook's notes: Green olives stuffed with anchovies are available at stores
that specialize in imported foods, Cost Plus.
Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in
medium skillet. Add garlic and scallops and cook on medium heat for 5
minutes. Add chopped olives (and anchovies if using them separately),
capers, mustard, cream and butter. Cook over medium heat for 8 to10
minutesor until reduced by half, stirring occasionally. Spoon scallops into
scallop shells or onto small ovenproof dish. Sprinkle with bread
crumbs andbake in a preheated 350-degree oven until top is nicely browned,
about 2 to3 minutes, watching carefully to prevent burning.
White Clam Sauce
1/4 cup olive oil
10 oz whole baby clams
2 garlic cloves,minced
1/3 cup dry white wine
4 teaspoon all-purpose flour
1/4 teaspoon red pepper flakes
16 oz minced clams
1/4 teaspoon salt
3 tablespoon chopped parsley
Drain and reserve juice in the cans of minced and whole baby clams. In
medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add
reserved clam juices, wine, red pepper flakes and salt. Bring to boil &
simmer for 10 min. Add minced clams, baby clams and parsley. Return to
boil, then keep warm while preparing linguine. When linguine is done, pour
sauce over top and toss gently and serve. I forget how many this will
serve. Probably at least 4.
Whole Salmon With Dill Sauce
1 whole salmon (about 6 lb)
2 quart court bouillon
2 cup cumbers
2 lemons
1 pint sour cream
1 cup mayonnaise
1/3 cup grated onion
1/4 cup lemon juice
1/4 cup chopped fresh dill
1 salt and pepper to taste
----~For decoration: ~For the dil--
POACH THE SALMON: To time the poaching, measure the fish and allow 10
minutes for each inch of thickness; begin timing when the liquid starts to
simmer. To check for doneness, insert a metal skewer into the thick flesh
behind the gill. It should slide in easily. A six-pound salmon needs
eithera fish poacher or a roasting pan fitted with a rack at the bottom for
easy fish lifting. I use a roaster. It usually means the fish has been
curved tofit in, and the benefit of this is that it retains this jaunty
pose once cooked so it fits more easily onto a platter. Chill it
carefully, then unwrap it, and gently pull off the skin. If the fat
underneath the skin is gray, scrape it away with a knife to reveal the
orange flesh. Cut down the center of the fish to the backbone, and then
ease one half of the fillet from the bones. Gently pull off the flesh,
then remove the backbone and replace the fish. This way it is easier to
serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds,
and then thinly slice them. Arrange cucumber on top of the salmon in a
pattern resembling fish scales. Slice a lemon, and arrange around the fish.
Chill well. For the sauce, combine the sour cream with the mayonnaise,
and whisk until smooth. Add theonion, lemon juice, dill, salt and pepper.
Serves 10 to 12, or more if there are other entrees. Note: The fish can
be cooked up to a day in advance and refrigerated, tightly covered.
The sauce can be made up to two days in advance and refrigerated.
Wined Fish Chunks In Broth
2 lb oily fish, such as mackerel
2 teaspoon salt
1/2 cup good quality dry white wine
3 cup chicken stock
1/2 teaspoon ginger root, minced
1/4 teaspoon salt
4 napa cabbage leaves
2 scallions
2 cubes hard beancurd
1 tablespoon cooked salad oil
1/2 teaspoon ground white pepper
Marinating: Have fishmonger clean fish, discard head and fins. Wash fish,
cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
2 hours, turn fish to mix with marinade.
Preparations: Wash cabbage; slice leaves down middle, then in 2"
sections.Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions,
greens and all. Peel and mince ginger. Heat salad oil to point of
smoking. Remove from heat; reserve.
Cooking: Rinse fish chunks, drain. Heat chicken stock,
beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and
simmer for 10 minutes. When you are ready to add fish and cabbage, turn up
heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and
cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be
bright lime green.
Ladle fish, cabbage and beancurd into warm
shallow serving bowl; add soup. Garnish with cooked oil, minced scallion
and pepper. Serve.
Anchovy-Grilled Salmon Steaks
4 salmon steaks
1 parsley sprigs
----Lemon wedges anchovy butter----
6 anchovy fillets
2 tablespoon milk
6 tablespoon butter
1 drop tabasco sauce
1 pepper
Pre-heat the grill to high heat. Oil the grill rack and place each
steak to ensure an even heat. Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes.
Turn the steaks with a fish slice and place another quarter of the
butter among the steaks. Grill on the second side 4 minutes. Reduce
the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.
Serves 4.
(Adapted from a recipe in "Classic Fish Dishes," by Myra Street)
Apple Tuna Pasta Casserole
2 cup macaroni
6 tablespoon butter or margarine
1/4 cup all-purpose flour
3 cup milk
2 cup processed american cheese
2 cup tuna in water -- drained
2 cup tart apples -- core/dice
2 tablespoon butter or margarine --
1 melted
1/2 cup bread crumbs -- soft
Cook macaroni according to package directions; drain. In saucepan,
melt 6 tb butter or margarine over low heat. Blend in flour and 3/4
ts salt. Add milk all at once. Cook quickly, stirring constantly,
until mixture thickens and bubbles. Add cheese; stir until cheese is
melted. Stir in tuna, diced apples and drained macaroni; turn into
12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle
on top of casserole. Bake in 350~ oven for 30 minutes, or until
apples are tender.
Recipe By :
Asparagus And Crabmeat Salad
1 cup mayonnaise
1 tablespoon lemon juice - fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot - minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus - trimmed
8 oz crabmeat - cooked
4 large boston lettuce leaves - or butter l; ettuce leaves
Calories per serving: Number of Servings: 4 Fat grams
perserving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted
wateruntil crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to
taste with salt. Arrange 1 lettuce leaf on each plate. Top with
asparagus. Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
Asparagus Crab Soup (Sup Mang Tay Cua)
2 1/2 quart water
2 lb pork bones
2 teaspoon salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or
2 scallions, chopped white part
1/2 lb crab meat, fresh, frozen, or canne; d
1/4 teaspoon freshly ground black pepper
2 teaspoon cornstarch dissolved in
2 tablespoon water
1 egg
1 can (15 ounces) white asparagus, undra; i, ned
1/4 cup chopped fresh coriander (chinese pa; rsley)
1/4 cup chopped scallion greens
The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is "Western bamboo," due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.
Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock.
Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the
black pepper. Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before
serving.
Makes 6 to 8 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
Posted by Stephen Ceideberg; May 24 1993.
Bacon-Broiled Scallops
----GOOD HOUSEKEEPKING----
24 large sea scallops, 1 1/4 lbs
12 slice bacon
1 salt
1 seasoned pepper
1 lemon wedges
Rinse scallops with running cold water to remove sand from crevices.
Pat dry. Preheat broiler. Cut each bacon slice crosswise in half,
wrap each half around a scallop. Secure with toothpick. Sprinkle
lightly with salt and seasoned pepper. Broil 8-10 mins, turning
frequently so bacon will brown evenly, until scallops turn opaque
through. Remove toothpicks. Arrange on platter, garnish with lemon
wedges. 205 cals per serving. Good source of iron
Bahama Fried Fish *
3 lb fresh fish fillets
1 lemon pepper
1 garlic salt
1 cup pancake mix
1 cup italian bread crumbs
1/4 cup water
1 egg; beaten
1 peanut oil
Preheat electric skillet to 350 degrees. Cut fish in bite-sized
pieces. Lightly sprinkle with lemon pepper and garlic salt. Combine
pancake mix and bread crumbs in a paper bag. Dip fish in water and
egg mixture. Shake fish in bag to coat with crumbs. Fry in oil for 7
minutes, or until golden brown, turning once. Serve immediately.
Posted by Patti Anderson, Prodigy.
Shared on rec.food.recipes by Judi M. Phelps, 6/15/95. Internet:
jphelps@shell.portal.com Submitted By JUDI MAE PHELPS
On MON, 19 JUN 1995 151156 GMT
Baked Bluefish
3 lb bluefish fillets
1/4 cup white wine vinegar
1 bermuda onion -- sliced
1/4 teaspoon peppercorns
1/4 teaspoon allspice
1/2 cup sour cream
Place bluefish fillets in a shallow ceramic or enameled baking dish.
Combine vinegar, onions, peppercorns, and allspice. Pour over fillet,
turning to coat. Marinate, skin side up, at room temperature, for 1
hour. Pour off vinegar, but not onions or spices. Turn skin side down
and spread top with sour cream. Bake at 350 degrees for 20-25
minutes, until fish flakes easily with a fork.
Recipe By : Elizabeth Powell
Baked Catfish & Pecans
2 lb catfish fillets
1 teaspoon salt
1 cup flour
1/4 teaspoon red pepper
1 teaspoon lemon rind; grated
1/2 cup butter
1/4 cup pecan; chopped
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
Make pecan sauce by combining 1/4 cup butter, chopped pecans, lemon
juice and Worcestershire sauce and blend well. Combine flour, salt,
pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4
cup butter in large skillet. Brown fillets over medium heat until
light brown; turn once to brown both sides. Place fillets in
well-greased 12"x8"x2" baking dish. Sprinkle pecan butter sauce over
fillets. Sprinkle with additional chopped pecans if desires. Bake
uncovered at 350 degrees for 12 minutes or until fish flakes easily
when tested with a fork.
Baked Catfish A'la Meuni`ere
4 each catfish fillets (5 oz ea)
1/4 cup parmesan cheese
1 each egg
1 tablespoon water
1/2 cup cracker meal
1 tablespoon lemon and herb seasoning
1 meuni`ere suace
1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten
Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin
dish; place fillets in dish, turning once or twice to coat both sides
well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish
flakes ea sily.
Baked Catfish Fillets With Horseradish Sauce
1 1/2 lb catfish fillets
1 tablespoon lemon juice
2 egg whites
2 tablespoon sour cream
1 tablespoon grated onion
1 clove garlic
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
2 tablespoon butter or margarine
2 tablespoon flour
1 cup milk
4 teaspoon prepared horseradish
Arrange fish on baking pan sprayed with nonstick
cooking spray. Sprinkle with lemon juice. In small
bowl beat egg whites until soft peaks form. Fold in
sour cream, onion, garlic, mustard and 1/8 teaspoon
white pepper. Spoon some of mixture on top of each
fillet. Bake at 375F for 20 minutes or until fish is
opaque or skewer glides easily through flesh.
Meanwhile in small saucepan melt butter. Blend in
flour until smooth. Stir in milk, hourseradish and
remaining 1/8 teaspoon white pepper. Cook and stir
over medium heat until mixture is bubbly and slightly
thickened. Serve over fish.
Baked Catfish Supreme
2 lb farm-raised catfish fillets
1 teaspoon salt
1/2 teaspoon white pepper
1 lemon; juice of
4 tablespoon minced parsley
1 cup mayonnaise
1/4 teaspoon paprika
Sprinkle fish fillets with satl and pepper; place in greased baking
dish. Add lemon juice and parsley to mayonnaise and spread over
fillets. Bake at 350 degrees for 30 minutes, or until fish flakes
easily when tested with a fork. Sprinkle with paprika before serving.
Baked Citrus Swordfish
1 citrus barbecue sauce; *
6 swordfish steaks; **
* See Sowest 2 for recipe. ** You can use swordfish or salmon
steaks but each should be about
1-inch thick and weigh about 5 ounces each. Prepare Citrus
Barbecue Sauce and set aside. Heat oven to 450 degrees F. Place fish
steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches.
Pour 1 cup of the sauce over the fish. Bake, uncovered, until the
fish flakes easily with a fork, 20 to 25 minutes. Serve with
remaining Citrus Barbecue Sauce.
Baked Clams
12 cherrystone clams
2 tablespoon butter or margarine
1/4 cup finely chopped onion
1 clove garlic, peeled and crushed
1 egg, slightly beaten
1/4 cup seasoned bread crumbs
1/8 teaspoon dried oregano leaves
1/3 cup seasoned dry bread crumbs
2 tablespoon butter or margarine, melted
1. Remove clams from half shell and chop coarsely. Set clams and
shells aside. 2. In a medium-sized, heat-resistant, non-metallic
mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30
seconds or until melted. 3. Add onion and garlic. Heat, uncovered, in
Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg,
the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture.
4. Spoon mixture into reserved shells. Place shells on a heatresistant,
non-metallic serving platter. 5. In a small bowl combine
the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted
butter. Sprinkle buttered bread crumbs on top of clam mixture. 6.
Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Baked Clams With Tasso Gratinee With Saffron
8 oz tasso; finely diced
1 cup bread crumbs
1 tablespoon essence
1/2 cup parmigiano-reggiano cheese
1 ; grated
12 medium calms, on the half shell
----SAFFRON SABAYON----
4 egg yolks
1 juice of 1 lemon
1 pinch saffron
1 salt and pepper
2 tablespoon chives; chopped
2 tablespoon brunoise re peppers
2 tablespoon brunoise yellow peppers
Preheat the oven to 450 degrees F. In a hot saute pan, render the
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers.
Baked Codfish With Spinach & Cheese Sauce
3 tablespoon butter
2 tablespoon flour
1 1/2 cup milk
1/4 cup heavy cream
1 cup gruy#re
1 egg yolk
1 salt
1 pepper, black
1/8 teaspoon nutmeg
1 pinch cayenne
1 lb spinach; fresh
2 tablespoon shallot; finely chopped
4 cod steaks
1/2 cup wine, white
2 tablespoon parmesan; grated
* The cod steaks should be boneless and skinless, about 6 oz each.
Melt 1 tablespoon of the butter in a saucepan. Add the flour and stir
with a wire whisk until blended.
Add the milk and cream all at once. Stir rapidly with the whisk.
Bring to a boil and add the Gruyere cheese. Stir until the cheese has
melted. Add the egg yolk, stirring rapidly with the whisk. Add salt,
pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set
aside, cover and keep warm. Pick over spinach and discard any tough
stems. Wash spinach thoroughly to remove any sand. Put spinach in a
large saucepan, add salt and cook on high heat, stirring, until
wilted, about 2 minutes. Drain well and squeeze out excess moisture.
Set aside and keep warm. Preheat the oven to 450 F. Grease a metal
baking dish with 1 tablespoon of the butter. Scatter the shallots
over the dish. neatly arrange the pieces of cod over the shallots.
Season with salt and pepper. Add the wine, cover with foil and bring
to a boil on top of the stove. Put the dish in the oven and bake for
5 minutes.
Select a baking dish large enough to hold the fish in 1 layer. Spread
the remaining 1 tablespoon of butter over the bottom of the dish.
Spoon the spinach over the bottom and carefully transfer the cooked
codfish over the spinach, reserving the wine liquid in the first dish.
Reduce by 1/2 the wine liquid in the metal baking dish and add it to
the cheese sauce. Bring to a boil stirring with a wire whisk. Spoon
the hot sauce over the fish, smoothing it over to cover the fish.
Sprinkle with Parmesan cheese. Turn on the broiler unit and put the
dish under the broiler with the door open until nicely browned and
bubbling.
Baked Cqthi Salmon (Welsh)
1 large fresh salmon
1 lemon
1 salt and pepper
5 oz butter
2 egg yolks
1 pinch cayenne pepper
1/2 cucumber
2 tablespoon lemon juice
EOG COTHI O'R FFWRN Wash the salmon in salted water, dry, trim and
cut into steaks. Line a roasting tin with baking foil and coat the
foil with butter. Place the fish steaks on the foil. Season with salt
and pepper and top each with a knob of butter. Cover with foil and
bake in a fairly hot oven (400/F. or Mark 6) for 20-25 minutes. Peel
and slice the cucumber and saute gently in butter in a saucepan. The
Sauce : Whisk the egg yolks, vinegar and seasoning in a basin
over hot water until the sauce thickens. Add 2 oz. butter, a small
piece at a time. If the sauce becomes too thick add a little hot
water. When the fish is cooked, place it on a large plate, and
surround with the cucumber slices. Serve with the egg sauce.
Baked Crab~ Pepper & Spinach Frittata
1 no ingredients
1 c Onion -- minced
2 ts Garlic -- minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg.Bunch)
: wash, stems removed
: Salt And Freshly Ground
: Pepper
: Freshly Grated Nutmeg
2 md Red Bell Peppers
1 TB Butter -- softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese --
: coarsely grated
8 oz Dungeness Crab Meat -- well
: picked over
Saute the onion and garlic in olive oil over moderate heat until soft
but not brown. While onions are cooking, blanch the spinach in
lightly salted boiling water for a few seconds until wilted. Drain
and immediately plunge into ice water to stop the cooking and set the
color. Drain again and gently squeeze as much of the moisture as
possible out of the spinach with a clean tea towel. Coarsely chop
spinach and combine with onion mixture. Season with salt, pepper and
nutmeg.
Over an open flame or under a broiler, char peppers on all sides.
Remove and cover loosely with plastic for a few minutes to sweat and
then scrape off charred skin with the point of a knife. Remove and
discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches)
and line the bottom with buttered waxed paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and
pepper. Layer one third of spinach mixture on bottom of pan. Top with
1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab.
Pour about a third of the egg mixture over and gently tap pan and
poke mixture to evenly distribute eggs. Continue layering in this way.
Place terrine in a larger baking pan and pour enough hot tap water to
come at least 2/3 of the way up the sides of the terrine. Place in a
preheated 325 degree oven, cover with parchment or foil and bake in a
preheated 325 degree oven until eggs are just set. Remove from water
bath and let sit 15-20 minutes before unmolding if serving warm.
Yield: 6 servings
~ - - - - - - - - - - - - - - - - -
NOTES : Show: 10/24
*chives, tarragon, dill or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746 From: Bill Spalding
Baked Fillet Of Catfish Creole
----58 oz. catfish fillets creole--
2 tablespoon butter
1 cup chopped onions
3/4 cup chopped celery
1/2 cup bell pepper; chopped
4 cl garlic; chopped
2 can tomato sauce; (8 oz. each)
2 bay leaves; (whole)
1 teaspoon chili powder
1 salt; to taste
1 cayenne pepper; to taste
1/2 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon sweet basil
1 cup water
1 salt
1 cayenne pepper
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute seasonings in butter until done (10 minutes).
Add tomato sauce and water, bring to a rapid boil, and reduce to
simmer. Stir occasionally and cook approximately one hour. Add water
to retain volume. Season with salt and cayenne pepper to taste.
Yields 4 servings.
Baked Fish
2 oz seasond coating mix for fish
1 lb fish fillets or serving
1 size pieces of fish
1 water
1. Lightly grease a shallow, 10-inch, heat-resistant, non- metallic
baking dish. 2. Empty seasoned coating mix into the plastic shaker
bag. 3. Moisten fillets with water. Shake off excess water. 4. Shake
1 or 2 fillets at a time in the bag until evenly coated. 5. Arrange
in greased baking dish. 6. Heat, uncovered, in Microwave Oven 7
minutes or until fish is easily flaked with a fork. Note: If frozen
fillets are used, partially defrost in Microwave Oven and do not
moisten with water.
Baked Fish Chowder
350 f.
Butter a deep baking dish. Peel and thinly slice three medium
potatoes and two onions. In bottom of dish, put half the potatoes
and onions. Salt and pepper and dot generously with butter. Cover
with a thick layer of fish fillet (or flaked, canned salmon). Season
and again butter generously. Layer with remainder of potatoes and
onions and season again. Pour in enough milk to reach top layer.
Sprinkle with paprika and bake one hour at
Baked Fish Steaks (Nz)
6 fish steaks, tamure (snapper), or h; apuka (gro
1/2 cup milk
1/2 teaspoon salt
1 cup dry breadcrumbs
2 oz butter
1 watercress or parsley
1 sliced lemon
1. Lay the fish in a shallow dish. Pour the milk over the steaks and
add salt and pepper. Leave to soak one hour.
2. Drain the milk away and sprinkle with breadcrumbs.
3. Lay the steaks in a buttered baking dish. Melt the butter and pour
over the fish.
4. Bake in the oven for 30 minutes at 350 degrees.
5. Serve garnished with sliced lemon and sprinkled with watercress.
Baked Fish With Almond Stuffing
5 1/2 lb whole bass or red snapper cleaned a; nd washed
1/4 cup chopped onion
2 tablespoon butter
3 cup soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
8 tablespoon butter
1 salt and fresh ground pepper
Preheat oven to 400=B0/ Saute onion in 2 Tablespoons butter until
soft Add bread crumbs, celery, green pepper, almonds, eggs, parsley
and tarragon and mix well. Stuff cavity of fish with mixture and sew
shut. Melt 8 Tablespoons butter, line a large shallow baking dish
with foil, and pour a little melted butter over the bottom. Place
fish on the foil and sprinkle with salt and pepper. Bake for 1 hour
and 15 minutes, basting frequently with remaining melted butter, or
until fish flakes easily with a fork. Do not overcook
Baked Fish With Spices
2 whitefish, whole (about 300 g eac; h, )
1 onion, chopped
1 garlic clove, crushed
1 teaspoon fresh ginger, chopped
1 teaspoon lemon rind, chopped
2 tablespoon tamarind sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
1. Place fish onto large pieces of foil. Make three deep incissions
with sharp knife on each side of fish.
2. In a food processor, combine onion, garlic, ginger, lemon rind,
tamarind sauce, light soy sauce and peanut oil, blend until the
mixture is smooth.
3. Spread mixture on both sides and inside the fish.
4. Wrap foil around fish, secure firmly. Place fish in a baking dish,
bake at 180 degrees C for 30 minutes, or until fish is just cooked.
Baked Fish With Sweet & Sour Onions W/Cousc
1/4 cup raisins
2 lb onions; about 4
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoon grated lemon zest
1 tablespoon grated orange zest
1 salt and pepper
4 salmon fillets; 1 1/2 lbs
1/4 cup toasted pine nuts
1 cup instant couscous
2 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cinnamon; optional
----NUTRITIONAL DATA PER SERVING---
526 *calories
39 *gm protein
29 *gm fat
29 *gm carbo
94 *gm chol
634 *mg sodium
For Fish: (4 servings)
Pour 1/2 cup warm water over raisins and set aside to plump. Slice
onions. In a large frying pan, heat oil over medium heat. Add onions
and cook until tender, about 20 minutes. Drain raisins, and add to
onions with vinegar and the grated zests. Cook 1 minute. Add 1
teaspoon salt and 1/2 teaspoon pepper. Heat oven to 375 degrees F.
Sprinkle fish with salt and pepper and spread onion mixture on top.
Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with
pine nuts just before serving. Work Time: 30 minutes Total Time:
40 minutes
For Couscous:* (4 servings) Put the couscous in a 9" square baking
dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon
and 1 1/2 cup water and bring to a boil over high heat. Pour over the
couscous and stir once to combine. Cover with foil and let stand 10
minutes. Uncover and fluff the couscous with a fork before serving.
*You won't get the best results from following the instructions on
the box. This is an even simpler method for making couscous with just
a touch of cinnamon.
From the MM database files of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
From: Jphelps@slip.Net (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt
Baked Fish With Tomato-Orange Confit
4 sun-dried tomatoes -- (not
1 in oil)
1 tablespoon olive oil
1/2 cup onion -- minced
1 clove garlic -- peeled and
1 minced
2 large tomatoes -- peeled, seeded
1 and
2 tablespoon orange peel -- grated
2 tablespoon orange juice
2 tablespoon lime juice
1/2 teaspoon dried tarragon -- crushed
1 pinch cayenne pepper
1/2 teaspoon fennel seeds -- crushed
2 oranges -- peeled and
1 sectioned
1 tablespoon unsalted butter
1 ground black pepper -- to
1 taste
1 2/3 lb fish fillets
1 teaspoon olive oil
1 cut into cubes
Cover the dried tomatoes with boiling water and let sit until
softened, about 20 minutes. Drain and chop. In a medium pan heat 1
tbsp. olive oil over medium heat. Add the onion and garlic; saute 10
minutes. Stir in the dried and fresh tomatoes, orange peel, orange
and lime juices, tarragon, cayenne and fennel seeds. Cook over medium
heat 10 minutes. Stir in the orange sections, butter, pepper. Keep
warm. Place fish on a rack in a baking pan or use a broiling pan.
Brush with 1 tsp. olive oil and bake in a preheated 450-degree oven
12 minutes per inch of thickness. Serve with confit on top.
Recipe By : Sarah Leah Chase
Baked Fish With Vegetables
1 whole red snapper (2 lb) =or=- whol; e sea bass or f
1 salt, pepper
2 1/2 lemons; halved
1 bunch fresh fennel leaves or
2 teaspoon fennel seeds
1/2 cup butter or margarine
1 onion; thinly sliced
2 medium potatoes; peeled and very thinly sl
2 tomatoes peeled and quartered
1/2 cup white wine
3 tablespoon pernod
1 parsley; chopped
Season fish inside and out with salt and pepper to taste and juice of
1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper
and lemon juice. Place fennel leaves or seeds inside fish or sprinkle
over fillets. Melt butter in large skillet. Brown fish on both sides.
Transfer fish and juices to 13- x 9-inch baking pan. Arrange onion
and potato slices around fish and bake at 375F 30 minutes. Add
tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10
minutes longer or until fish flakes easily with fork and potatoes are
done. Serve from baking dish or arrange fish on large platter with
tomatoes, potatoes and onions. Pour juices over fish and sprinkle
with parsley. Garnish with remaining lemon halves.
Baked Flounder With Scallop Stuffing
1/2 cup butter
1 clove garlic -- minced
1 small onion -- finely chopped
1/2 lb scallops -- chopped
1 salt
1 fresh ground black pepper
1 dry white wine
1 dry bread crumbs -- fine
6 flounder fillets -- 5-7 oz
1/4 cup butter -- melted
1/2 cup hot water
1 white sauce:
2 tablespoon butter
2 tablespoon flour
1 cup milk
1 salt
1 fresh ground black pepper
1 dry white wine
In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and
onion and saute until onions are translucent. Add scallops and cook 2
or 3 minutes. Season with salt, pepper, and white wine to taste. Add
sufficient bread crumbs to prepare a moist stuffing. Place each
flounder fillet dark-side-up on a flat surface. Placing the scallop
stuffing in the center of each fillet, divide evenly among the
fillets. Fold both ends of each fillet over the stuffing, overlapping
the ends. Pour the melted butter and the hot water into a 9x12 inch
baking dish. Transfer the stuffed fillets to the baking dish and bake
20 minutes while you prepare a white sauce. WHITE SAUCE: In a small
saucepan, melt butter, then whisk in flour. Cook over low heat 2-3
minutes, whisking constantly. Then add milk, and salt, pepper, and
white wine to taste. Increase heat to medium, whisking constantly
until the sauce is thickened. Cook several minutes over low heat,
stirring. When the flounder has baked 20 minutes, pour the white
sauce over the stuffed fillets. Return the baking dish to the oven
briefly and heat until the sauce begins to bubble. -From Diana Rattray
Recipe By : Country Inns and Back Roads Cookbook
Baked Flounder(English)
4 flounders
2 tablespoon finely chopped parsley
2 tablespoon finely chopped chives
2 tablespoon finely chopped tarragon
1/4 teaspoon nutmeg
1 glass white wine
1 salt and black pepper
2 oz butter
4 oz fresh white breadcrumbs
1 parsley sprigs to garnish
If necessary, 4 small plaice can be substituted for the flounders.
Set oven to 450/F or Mark 8. Wash and dry the flounders. Mix the
herbs and nutmeg together. Butter an ovenproof dish and coat with the
herb mixture. Arrange the fish in the dish and pour the wine over.
Season to taste. Melt 1 oz. of butter, pour on to the fish and cover
with the breadcrumbs. Dot with the remaining butter and bake for 10
to 15 minutes, near the top of the oven, so that the breadcrumbs
brown, adding a little extra butter if they look dry. Serve,
garnished with parsley sprigs.
Baked Rockfish With Ginger-Lime Sauce
1 stephen ceideburg
1 1/3 lb rockfish fillets
1/4 teaspoon salt
1 freshly ground black pepper to tast; e
1 1/2 tablespoon butter or margarine
1 tablespoon finely grated fresh ginger
2 tablespoon lime juice
2 tablespoon ketchup
Place the fish fillets on a rack set in a pan (or use a broiling
pan), and sprinkle with salt and pepper. Bake in a preheated
450-degree oven 12 minutes per inch of thickness. Test for doneness.
While the fish is cooking melt the margarine in a small saucepan. Add
the ginger, lime juice and ketchup. Stir until blended and hot.
Spoon the sauce over the fish and serve. By Larry Brown of the Seattle
Times writing in the San Jose Mercury News. 6/9/93.
Posted by Stephen Ceideburg
Baked Salmon
1 lb salmon fillets
1 teaspoon oregano, dried
2 centiliter garlic; minced
1 pepper to taste
1 tomatoes; thinly sliced
1 small onions; thinly sliced
2 tablespoon parsley; chopped
1/4 cup dry bread crumbs
1 tablespoon vegetable oil
Spray shallow baking pan with non-stick coating. Place fish in baking
pan and sprinkle with oregano, garlic and pepper. Layer with tomato,
onion and parsley. Mix bread crumbs with oil and sprinkle on top of
fillets. Bake at 450^ F. for 8 to 10 minutes or just until fish
flakes easily.
Baked Salmon Packets
4 salmon filets
4 teaspoon butter
8 thyme sprigs, fresh
8 parsley sprigs, fresh
4 garlic cloves, minced
4 tablespoon white wine, dry
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
Preheat oven to 400 degrees. Place 4 large pieces of foil on a working
surface, shiny side down. Spray the inside with vegetable cooking
spray. Place a fish filet on each piece of foil. Evenly divide thyme,
parsley, garlic, salt, pepper, and wine among the fish. Dot each
filet with one teaspoon of butter and then securely fold and seal the
edges. Place the packets on a baking sheet and bake for 10-12
minutes. Place packets on plates and open carefully.
Baked Salmon Provencale
4 salmon steaks; 3/4-inch thic
1 teaspoon unsalted butter
1 teaspoon olive oil
2 teaspoon (1 gr) saffron thread
1 tablespoon minced garlic
1/2 teaspoon tarragon
1/4 teaspoon thyme
1 pinch sage
2 bay leaves; crushed
1 cup coarsely chopped plum tomato
9 greek olives; pitted;chopped
2 3/4 cup white wine
1 cup fish stock (see recipe)
1 teaspoon herbal salt substitute
Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.
2. In a large, deep, ovenproof skillet or stovetop casserole over
medium-high heat, saute salmon briefly on each side in butter and oil
(about 1 minute). Remove to a platter. Add saffron, garlic, tarragon,
thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt
substitute. Bring to a boil. Lower heat and simmer for 10 minutes,
uncovered.
3. Add salmon steaks. Remove pan from heat and place in oven. Bake
until salmon is lightly pink and done to taste (10 minutes).
4. To serve, place salmon steaks on platter and spoon sauce over them.
Baked Salmon With Caper Sauce
2 tablespoon plain lowfat yogurt
2 tablespoon reduced cal. mayonnaise
1 teaspoon capers drained
1/2 teaspoon white wine vinegar
1/4 teaspoon lemon-pepper seasoning
2 (4 oz.) salmon steaks
1 small onion thinly sliced
2 tablespoon dry white wine
1 teaspoon dried dillweed
1 lemon slices
1 fresh dill sprigs (opt)
Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse
Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking
Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon &
Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until
Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill
(If Fresh). Transfer To Individual Serving Plates.Spoon 2 T. Caper
Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill
If Desired.
Fat 8.6, Chol. 45.
Baked Salmon With Herb Sauce
1 1/2 lb salmon fillet
1 tablespoon butter
1 each salt and pepper
1/2 cup mayonaise
1 tablespoon parsley
1/2 teaspoon dill
1 each lemon wedges
1 each greens of onion, fine chop
Cut fillet in 4 serving pieces. Place large side of
fillet toward edge of pyrex baking dish with center
open. Pierce fish, dot fish with butter, and cover
with plastic wrap. Microwave Medium (50%) for 5
minutes. Mix mayonaise, parsley, onion, and dill
togerther. Spread mayonnaise mixture on top of
fillets and microwave Medium (50%) covered for 5-6
minutes before serving. Garnish with lemon wedges.
If steaks are used, arrange with thin ends toward
center of dish. One inch steaks should be microwaved
5 minutes a medium power, covered with mayonnaise
mixture and microwaved for 5-6 minutes longer.
Baked Sea Bass With Black-Olive Sauce
4 cloves garlic; minced
1 cup pitted black olives; chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoon minced parsley
1 salt
1 freshly ground pepper
1/4 cup olive oil
2 lb sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock -or- dry white win; e
Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper.
Heat oil in 13x9-inch glass baking dish at 425 degrees 1 minute.
Spread olive mixture evenly over bottom of baking dish. Arrange sea
bass, skin side up, on top. Pour vegetable stock around fillets.
Bake, basting occasionally with juices, 15 minutes or until done. To
serve, arrange fillets and olive mixture on heated serving plates.
Makes 4 servings. Each serving contains about: 361 calories; 393 mg
sodium; 145 mg cholesterol; 17 grams fat; 2 grams carbohydrates; 33
grams protein; 0.07 gram fiber.
Baked Sea Scallops
12 oz sea scallops
4 oz butter, melted
1 oz sherry
1 cup fresh bread crumbs
1 salt and pepper to taste
Slice scallops in half and place in a buttered casserole dish. Season
with salt and pepper. Combine butter, sherry and crumbs. Pour over
scallops. Bake at
350 degs for 10-15 mins.
From: Aw Shucks...Another Junior League Cookbook
Food & Wine RT [*] Category 3, Topic 6 Message 161 Sun Feb 23, 1992
P.T.MACELUCH [Blivet NJ] at 06:27 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Baked Stuffed Catfish
2 onions chopped
4 stalks celery chopped
1 bell pepper chopped
1/2 cup butter
20 oz can tomatoes with or without
1 chilies
8 oz tomato sauce (canned or home
1 made)
1 to taste salt, black pepper
1 and cayenne pepper
1/4 cup parsley chopped
1/4 cup green onion tops chopped
5 lb whole catfish, cleaned and
1 head removed
1 shrimp and crab stuffing
1 (recipe follows)
Saute onion, celery and bell pepper in butter until onions are
transparent; add remaining ingredients except fish and stuffing and
simmer 20 - 30 minutes Season fish with salt, black pepper and
cayenne pepper, then stuff cavity with shrimp and crab stuffing.
Place fish in foil lined baking dish and pour tomato mixture over
top; close foil over fish tightly and bake at 350 for about 30 to 45
minutes.
From: Nancy Coleman Date: 04-13-96
Baked Stuffed Clams (Pat Stockett)
12 chowder clams
1/4 cup butter
1 cup fine dry breadcrumbs
1 teaspoon parsley flakes
1/4 teaspoon lemon & pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 few drops of hot sauce
1 paprika
1 old bay seasoning (or any
1 crab spice)
Shuck and chop clams, strain and reserve liquid. Melt butter. in
pan. Add crumbs, parsley, lemon pepper seasoning, garlic powder,
oregano, and hot sauce; mix well. If mix is too dry, moisten with
clam liquor. Fill 12 clam shells with clam mix. Sprinkle paprika and
crab spice over top. Bake at 400 degrees for 12 -
15 min.
Baked Stuffed Flounder
1/2 cup celery, chopped
1 clove minced garlic
1 stick butter
1/2 lb boiled, chopped, shrimp
1/2 lb crabmeat
1 egg, slightly beaten
1/2 cup chopped green onions
1 cup progresso bread crumbs
2 tablespoon chopped parsley
1 salt,pepper,red pepper
Saute celery, onions and garlic in 1/2 stick melted butter. Add
bread crumbs, shrimp, crabmeat and parsley. Mix well. Season to taste
with salt, pepper and cayenne. Split thick side of each flounder,
lentthwise and crosswise, and loosen meat from bone of fish to form a
pocket for stuffing. Brush well with additional melted buttter, salt
and pepper. Stuff pocket with dressing. Melt remaining 1/2 stick
butter in shallow baking pan. Place fish in pan. Cover and bake at
375 F. for abt. 30 minutes. Remove cover and bake additional 5
minutes. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Baked Trout With Fennel
1 large fresh rainbow trout (2-3 lb) - hea; d, left on if desired
1/2 cup dry white wine
1 lemon; cut in slices
4 fennel sprigs (up to 6) - (the feat; hery fronds)
2 tablespoon butter; cut in small pieces
----MEUNIERE BUTTER WITH FENNEL----
1/3 cup unsalted butter
1/2 small lemon; juice of
1 salt and pepper; to taste
1 tablespoon chopped fresh fennel leaves
Wash and clean trout thoroughly, scraping skin with a dull knife. Pat
dry. Cut off fins with scissors or sharp knife and trim tails.
Place trout in a greased oblong baking dish. Place half the lemon
slices, half the fennel sprigs and some butter inside prepared trout.
Add wine and top with remaining lemon slices, fennel sprigs and
butter.
Bake at 350 F. until fish flakes when tested with a fork (12 to 15
minutes, depending upon size of trout.) Baste periodically.
Meanwhile, make meuniere butter: In a small, heavy saucepan, melt
butter. Cook slowly over low heat, shaking pan vigorously, until
butter is a light brown nut color. Add lemon juice, salt, pepper and
chopped fennel and serve at once, poured over baked trout.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2.
Typed for you by Cathy Harned.
Baked Trout With Yoghurt & Herbs
6 6-8 oz trouts
7 1/2 fl oz greek strained yoghurt
2 1/2 fl oz whipping cream
2 tablespoon fresh chopped parsley
2 tablespoon chopped chives
2 tablespoon chopped fennel
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped tarragon
1 clarified or unsalted butter
Choose a baking dish or other shallow oven-proof dish suitable for
bringing to table, which is just large enough to take the trout in a
single layer when they are arranged head to tail. Thoroughly dry the
fish with plenty of kitchen paper. Make a frying pan very hot,
barely smear it with fat and fry the fish briefly, one or two at a
time, just long enough to brown their skins well on both sides.
Transfer the fish to the ovenproof dish, arranging them neatly. Cover
and store in a cool place.
Chop the herbs and mix them gently in a small saucepan. Measure the
yoghurt and cream and pour them over the herbs. Add plenty of pepper
and some salt and stir to mix well. Cover and leave to infuse.
Everything up to this stage can be done in advance, but be sure to
bring both the pan of sauce and the dish of trout back to room
temperature about 1 hour before they are to be put back into the oven
for cooking. (Foods that are transferred straight from the fridge to
cooker take a very long time to heat through properly.)
About 1/2 hour before you plan to serve the trout, bring the
yoghurt-and- herb mixture very slowly to simmering point, stirring
all the while. Pour the aromatic mixture over the fish, cover the
dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the
fish are piping hot and cooked through. (To check a trout for
readiness, insert the tip of a knife into its flesh just behind the
head.) Serve with steamed new potatoes and other young summer
vegetables such as carrots and peas.
Baked Tuna Pie
1 cup all-purpose flour
1/3 cup enriched corn meal - (aunt jemima o; r quaker)
3/4 teaspoon salt (optional)
1/3 cup vegetable shortening or- margarine
1/4 cup cold water
10 oz frozen chopped broccoli - thawed
13 oz evaporated milk
1 can tuna (6-1/2 or 7-oz. size) - drain; e, d, flaked
1/4 cup grated parmesan cheese
1/2 teaspoon dillweed
Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt.
Cut in shortening until mixture resembles coarse crumbs. Add water, 1
tablespoon at a time, stirring lightly with fork until mixture forms
a ball. On lightly floured surface, roll out pastry to form 12-inch
circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges
under; flute.
Place broccoli between layers of paper towels. Pat gently to absorb
excess water. Combine broccoli, remaining 1/2 teaspoon salt and
remaining ingredients; mix well. Pour mixture into pastry shell. Bake
50 to 55 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving. Serve with lemon wedges, if
desired.
NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g
* protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg *
cholesterol 160 mg * dietary fiber 3 g
Baked Tuna Steaks
1 lb tuna, fresh; cut into 4 steaks
1 dash white pepper
Skin tuna. Sprinkle with pepper. Bake at 350 degrees until fish flakes
easily and is no longer pink.
164 calories per serving
-Trim & Thin 4-Ingredient Cookbook
Baked Whole Fish
3/4 lb salmon, whole; or trout
2 tablespoon butter; or margarine
2 cup asst vegetables; sliced
4 slice bacon
Cover broiler pan rack with foil. Place bed of assorted sliced
vegetables on foil. Lay fish on vegetables and put bacon slices on
fish. Bake at 425F for 20-30 minutes or until flesh flakes easily
with fork. Transport fish and vegetables to platter
Blackened Redfish
6 each 8-10oz redfish fillets
3/4 lb unsalted butter, melted
----SEASONING MIX----
1 tablespoon sweet paprika
2 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
NOTE: Fish fillets (preferably redfish, pompano or
tilefish) cut about 1/2 inch thick. Redfish and
pompano are ideal for this method of cooking. If
tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness. If you
can't get any of these fish, salmon steaks or red
snapper fillets can be substituted. In any case, the
fillets or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat
until it is beyond the smoking stage and you see white
ash in the skillet bottom (the skillet cannot be too
hot for this dish), at least 10 minutes. (FT - this
recipe is *NOT* for the faint of heart) Meanwhile,
pour 2 Tablespoons melted butter in each of 6 small
ramekins; set aside and keep warm. Reserve the
remaining butter in its skillet. Heat the serving
plates in a 250F oven. Thoroughly combine the
seasoning mix ingredients in a small bowl. Dip each
fillet in the reserved melted butter so that both
sides are well coated; then sprinkle seasoning mix
generously and evenly on both sides of the fillets,
patting by hand. Place in the hot skillet and pour 1
teaspoon melted butter on top of each fillet (be
careful, as the butter may flame up). Cook,
uncovered, over the same high heat until the underside
looks charred, about 2 minutes (the time will vary
according to the fillet's thickness and the heat of
the skillet). Turn the fish over and again pour 1
teaspoon butter on top; cook until fish is done, about
2 minutes more. Repeat with remaining fillets. Serve
each fillet while piping hot.
To serve, place one fillet and a ramekin of butter
on each heated serving plate.
I had this in K Pauls Restaurant in New Orleans. It
is a taste experience you will never forgive yourself
for missing should you ever be lucky enough to find
yourself in N'awlins and you don't go to K Paul's and
order this. Even people who don't like fish love this
dish. From Chef Paul Prudhomme's Louisiana Kitchen,
published by William Morrow and Company, Inc. ISBN
0-688-02847-0
Brittany Mixed Fish Soup
3 lb mixed fish, cleaned *
2 lge onions, peeled **
1 lge clove garlic, crushed
3 tablespoon butter or margarine
6 med potatoes, peeled,in 1/4s
10 cup water
2 med. bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried marjorin
4 sprigs parsley
2 teaspoon salt
1/2 teaspoon pepper
Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
'''''''''''''''''''''''''''''''''''''''''''''''''
Cut fish into chunks of equal size. Saute onions and
garlic in heated butter or margarine in a large kettle
until tender. Add potatoes, water, bay leaves, thyme
marjoram, parsley, salt and pepper. Bring to a boil.
Add prepared fish and lower heat to moderate. Cook,
covered, about 25 minutes, until fish and potatoes are
tender. Remove and discard bay leaves. Put slices of
bread in wide soup plates. Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.
Cajun Catfish
4 each catfish fillets (4 oz. each
1 oz wheat flakes cereal
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1 tablespoon oil
1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
Caribbean Fish Chowder
1/4 lb small shrimp
1/2 lb fish filets
1/4 lb clams
3 cup fish stock
1 cup clam juice
1/2 cup burgundy wine
1 tablespoon corn oil
3 cloves garlic, crushed
3 stalks celery, diced
1 potato, peeled & diced
1/3 cup stewed, chopped tomatos
1 green bell pepper, diced
1/2 teaspoon basil
1/2 teaspoon oregano
2 bay leaves
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon dried cilantro
Salt & pepper to taste
Many recipes come out of the Caribbean that people either like or
hate on first taste. This particular recipe is for a chowder that is
excellent.
Heat the oil in a large soup pot. Saute' the onion and garlic until
the onions are transluscent. Add all of the other ingredients except
the shrimp, clams and the fish. Simmer for 1 hour or until the
veggetables are tender. Add the seafood and cook for 7 to 10 minutes
at a low boil.
NOTE: I have added on occassion 1/4 cup rice to this recipe and it
is good that way too.
Serves 8 to 10.
Posted by Penny Plant. Courtesy of Fred Peters.
Carlos & Charlie's Tuna Dip
14 oz tuna, undrained
6 oz jalapenos, undrained
1 onion, diced
1/2 cup mayonnaise
1 cilantro
1 tortilla chips
Mix tuna, jalapenos, and onion in food processer, adding mayonnaise to
desired consistency. Garnish with cilantro and serve with tortilla
chips.
Carmelized Sea Scallops In Truffle Sauce
12 sea scallops, cut into half
2 oz port wine
1 oz veal stock
1/2 cup mussels stock
1 oz butter, unsalted
2 teaspoon chopped truffle
2 teaspoon truffle juice
1 tablespoon hazelnut oil
12 pieces baby carrots, glazed
4 oz spinach, sautéed with butter
Flame the port wine and add the veal stock, mussels stock and bring
to a boil and reduce by a third.
Monte with one ounce of butter and at the last moment, add the truffle
juice and chopped truffles.
Saute the scallops in hazelnut oil over high heat until golden brown
in color.
Arrange the garnish and scallops on plate and pour the sauce on the
plate.
Carrot Bundle Fish
4 medium carrots in strips
1 cup italian bread crumbs
1/3 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon lemon juice
1 lb sole or orange roughy
Heat Oven 375F. Add carrots and enough water to cover in saucepan.
Bring to full boil & cook over med. heat until carrots are crispy
tender (6-8min). Meanwhile, in sml bowl combine all ingrediants
except fish; set aside.
When carrots are done, seperate fish fillets & divide carrots equally
among fillets. Wrap each fillets around each portion of carrots.
Place fillets, seam down, in 9" sq. baking pan (slightly sprayed
w/grease). Sprinkle fish bundles with stuffing mixture. Cover and
bake for 10 minutes. Uncover; continue baking for 8-10 more minutes
or until fish flakes with fork.
The "Great Catch of the Week" Recipie from LandOLakes Country Recipies
Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100
Catfish And 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 of crawfish
aren't available. From Justin Wilson's "Outdoor
Cooking With Inside Help"
Chicken Wings In Oyster Sauce
1 chicken wings
3 slice fresh ginger root
1 vegetable oil
4 tablespoon oyster sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
2 1/2 tablespoon soy sauce
1 cup water
Recipe by: The Travelin' Gourmet Cut each wing into two pieces by
separating at the joint; discard the tips. slices from the wok. Add the
oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings
in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15
minutes with the lid off, basting frequentl with the sauce. When the wings
are tender and nicely glazed, they are read to be eaten.
Citrus Sauce For Fish
1 cup water
1/4 cup lime juice
1/2 cup soy sauce
1/4 cup orange marmalade, cut finely
3 tablespoon cornstarch
1/4 cup water
1 1/2 teaspoon finely grated lemon rind, i.e. lem; on zest
Bring water, lime juice, soy sauce, and marmalade to a gently boil
until marmalade dissolves. Mix 3 tablespoons of cornstarch with the
remaining 1/4 cup of water, and add to the mixture. Return mixture to
a gently boil until it thickens. Add lemon rind and stir. Remove from
heat, and let stand until the sauce reaches room temperature.
Citrus Trout Delight
2 medium trout, cleaned
1 1/2 lemons
1/4 tablespoon salt
1/4 tablespoon pepper
1 medium onion; sliced into rings
1 orange
1/3 cup dry white wine
Rub trout inside and outside with 1/4 cut lemon. Season trout inside
and out with salt and pepper. Place onion in bottom of casserole and
put trout on top of onion. Spread orange sections around trout.
Squeeze orange juice and lemon juice on trout. Pour wine in
casserole. Cover casserole in aluminum foil and bake at 450 F for 25
to 30 minutes.
Clam & Corn Chowder
1 small yellow onion; peeled diced
2 tablespoon butter
1 can minced clams (6 1/2 oz)
1 can cream-style corn (17 oz)
1 equal amt of milk (17 oz)
1 salt and pepper; to taste
1 teaspoon dried dill weed
Saute onion in butter until soft. Do not discolor. Combine other
ingredients and bring to a simmer. Simmer for 5 minutes and serve. Be
sure to add lots of freshly ground pepper.
Clam & 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. As long 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, let me recommend them. Soften a package of cream cheese,
add small can chopped olives and a teaspoon or so of lemon juice.
Stir well and spread. Gutsy eaters add turkey.
Clam Balls
3 can (6.5 oz) minced clams; drained, reserve liquid
3 celery stalks; minced
1 onion; minced
1 salt and pepper to taste
6 hard-boiled eggs; diced
1/2 lb moist bread crumbs
1 oil for deep frying
Add enough water to reserved clam liquid to make 2 cups liquid. Place
1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until
celery is soft.
Add clams, salt, and pepper to celery mixture; simmer for 10 minutes.
Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix
well, then remove from heat. When cool enough to handle, shape clam
mixture into small balls; refrigerate until well chilled.
Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until
golden brown. Drain on paper towels; serve immediately with wooden
toothpicks for appetizers, or in a basket as a side dish.
Clam Casserole
32 each ritz crackers
2 each eggs (beaten)
10 oz can of cream mushroom soup
2 1/2 cup minced clams w/juice
1/2 cup milk
Mix all together and pour into greased 2 qt. casserole. Crumble
additional crackers on top. Bake at 300F for 1 hour.
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
Clam Chowder - New England Home Style
1 bacon - slice
2 tablespoon onion
1 potato - small
1/2 cup water
1/2 teaspoon salt
1 dash pepper
1 can minced clams
1 cup milk
1 tablespoon butter
Cook bacon, drain on paper towels and reserve drippings. Saute onion in
reserved drippings until tender. Set aside. Combine potato, water, salt,
pepper and cook until tender. Stir in clams, milk, butter and onion. Heat
thoroughly. Springle crumbled bacon over each serving#
From: Charlotte Grunwald's Private Collection of Authentic New England
Cooking
Clam Chowder #1
1 cup chopped onion
1 cup chopped celery
2 cup chopped potatoes
2 can minced clams
1 tablespoon apple cider vinegar
3/4 cup butter/margarine
3/4 cup flour
1 quart half and half
1 salt and pepper
Pour clam juice and vinegar over vegetables, add water just to cover.
Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then
add half and half. Cook until smooth and thick. Add 1/2 ts salt and
pepper to taste/ Last add vegetables and clams, cook in crock pot at
least 1 hour until flavor is through.
Clam Chowder For Canning
1/2 lb salted port, diced
1 cup onions, chopped
3 quart to 4 qts. clams w/juice,
1 cleaned, and chopped
2 quart potatoes, pared, diced,
1 (about 8 medium size)
2 quart boiling water
1 salt and pepper to taste
Cook salt port until light borwn. Drain off excess fat. Add onions
and cook until tender but not brown in a large kettle, combine clams
and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season
to taste. Pour hot into hot pint Ball jars, leaving 1-inch head
space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds
pressure.
Yield: About 10 pints
NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2
cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before
canning.
For New England Chowder.....add 2 Tbs butter and 2 cups milk to each
pint Clam Chowder before heating for serving.
From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation
New Revised Edition 29
Typed in by Bobbie Beers
Clam Dip #1
3 8-oz pkg cream cheese
2 can minced clams
1 can drained clam juice
1 teaspoon horseradish sauce
1/2 cup chopped green onions
1 teaspoon worcestershire
1 sauce
Heat thoroughly until cheese melts in crock pot or similar. Cook on
low heat 3-4 hours. Serve hot.
Clam Dip #2
2 can 8-oz minced clams
50 ritz crackers
1/2 stick margarine
4 centiliter garlic
1 liberal oregano
Melt margarine in casserole dish in 350 degree oven. In bowl crush
crackers. Add all ingredients including melted margarine. Mix
together. Pour back in casserole dish. Sprinkle top with more
oregano. Bake 30-35 minutes. Serve with Ritz crackers.
Clam Puffs
10 oz can minced clams
1/4 cup butter
3/4 cup flour
2 eggs
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon crushed dillseed
1/4 teaspoon thyme
1/4 teaspoon paprika
1/2 teaspoon chopped chives
Drain clams and set aside, reserving 1/2 cup clam juice. Heat butter
and reserved clam juice in saucepan until mixture boils; reduce heat.
Add flour, stirring constantly until mixture leaves sides of pan and
forms a ball. Beat in eggs 1 at a time. Stir in clams, salt, pepper,
dillseed, thyme, paprika and chives. Drop by 1/2 teaspoonfuls into
greased baking pan. Bake at 400 degrees for 20 minutes or until
golden brown.
May freeze and reheat at 350 degrees for 10 to 15 minutes.
Clam Stuffed Mushroom Caps
1/2 cup butter
2 lb mushrooms, 1-1/2 to 2 in diameter
1 cup minced clams, with liquid
1 clove garlic, minced
1/2 cup dried bread crumbs
1/3 cup parsley, chopped
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon juice
Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps
in butter and place, rounded side down, on a rack on a cookie sheet.
Drain clams and reserve liquid. In melted butter, saute mushrooms
stems and garlic. Add clam liquid and simmer until mushroom stems
are tender. Remove from heat and stir in remaining ingredients. Spoon
mixture into mushroom caps. Broil about 6 " from heat for about 8
minutes, until mushrooms are tender and tops are lightly browned.
Sprinkle a few drops of lemon juice on each and serve hot.
From: The Clam Lovers Cook Book Shared By: Pat Stockett
Clams Casino
2 1/2 to 3 - dozen clams
1/2 teaspoon salt
1/2 teaspoon pepper
1 juice of lemon
1 cup water
1 clove garlic
1/4 cup butter
Squares of bacon
Scrub clams well.Place in clam broiler.In bottom,place water,garlic,
butter,salt and pepper.Cook on high heat until clams open.Layer clams on
half shell.Spoon the broth over clams.Squeeze lemon juice over clams Place
bacon squares on each one and broil until bacon is crisp.Serves 8
Clams In Black Bean Sauce
2 1/2 lb clams
2/3 cup chicken broth
2 tablespoon black bean sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 teaspoon szechwan chili sauce
1 tablespoon vegetable oil
1 scallions minced
2 teaspoon ginger root minced
Place clams on steamer rack over water in saucepan. Cover and bring
to boil. Cook 5 minutes, or just until shells open. Drain. Combine
broth, black bean sauce, sherry, cornstarch and chili sauce; set
aside. Heat oil in wok or large skillet over high heat. Add onion and
ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture;
cook and stir 30 seconds, or until sauce boils and thickens and clams
are hot. Serve plain or over hot, cooked noodles, as desired.
Clams With Spicy Butter
36 cherrystone clams
1/2 lb butter, room temperature
1/4 cup chopped shallots
1 tablespoon chopped garlic
1/2 teaspoon tabasco pepper sauce
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 tablespoon chopped fresh parsley
2 tablespoon chopped fresh basil leaves
1 salt to taste
1 pepper to taste
When renowned chef Pierre Franey visited Avery Island, he observed
some age-old local commercial enterprises ~ crawfish farming, oyster
shucking and boudin making ~ with great curiosity and enthusiasm.
Here he brings his incomparable touch to cherrystone clams, best
enjoyed with a loaf of crusty French bread and a carafe of wine. The
southermers defer to the Yankees on this one.
Clam-Stuffed Fish Fillets
2 lb fish fillets
1/2 cup butter
1/4 cup onion; chopped
1/4 cup celery; chopped
4 cup fresh bread crumbs
2 can (6.5 oz) minced clams; drained, reserve liquid
2 tablespoon lemon juice
1 salt and pepper to taste
Preheat oven to 375 F.
Arrange half of the fish fillets in buttered baking dish.
Melt 1/4 cup butter in frying pan. Add onion and celery; saute until
soft. Stir in bread crumbs until butter is soaked up. Cook over
medium heat, continuing to toss bread crumbs, until crumbs are
slightly browned. Add clams, lemon juice, and enough reserved clam
liquid to moisten stuffing.
Season stuffing with salt and pepper; spoon stuffing over fish
fillets. Cover with remaining fillets.
Melt remaining butter in small saucepan. Brush top layer of fillets
with melted butter. Bake for 15 minutes, or until fish is done.
Remove from oven and serve in baking dish.
Classic Fried Catfish
1 no ingredients
3/4 c Yellow Cornmeal 1/4 ts Garlic Powder 1/4 c
Flour 4
Farm-raised Catfish Fillets 2 ts Salt
-or whole catfish 1 ts Cayenne
Pepper Vegetable Oil
Combine cornmeal, flour, salt, cayenne and garlic powder. Coat
catfish with mixture, shaking off excess. Add 1" layer of oil to a
large skillet. Heat to 350 degrees. Add catfish in single layer and
fry until golden brown, about 5 to6 minutes depending on size. Remove
and drain on paper towels. Serve with lemon wedges and/or Tartar
sauce.
Clear Fish Soup
1/2 lb white fish fillets, fresh
1 or frozen
4 cup superior chicken broth
1 (clear)
1 tablespoon medium sherry
8 slices winter bamboo shoots
1 bunch fresh spinach
1 teaspoon salt
1 tablespoon cooked peanut oil
Preparation: Heat chicken broth. Cut fish fillets into 1" by 2"
pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo
shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15
seconds, reserve. Add salt to water. Blanch spinach for 10 seconds,
drain & reserve.
When stock reaches rapid simmer (don't let it boil), add fish,
spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over
flame. Mix oil into soup, transfer to serving bowl, & serve.
Cold Glazed Salmon
3/4 cup dry white wine
8 basil leaves
3 tarragon (plus more for garn sh)
3 shallots, minced
2 rosemary
2 lemon slices
3 celery leaves
7 lb whole salmon, cleaned, rinse , pat; t, ed dry
8 cup fish aspic (see recipe)
1 turnip
1 egg yolk, hard cooked, mashe
1 teaspoon unsalted butter
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose it,
crimping the edges tightly to secure them. Put the salmon on a large
bakingsheet or roasting pan and bake it in the middle of a preheated 375f
oven for 50-60 minutes or until the fish just flakes. Transfer the
package to a work surface, open foil carefully, and remove the skin from
the top of the salmon below the head to the bottom of the salmon at the
tail. Scrape away any brown flesh, leaving head and tail intact. Drain
liquid from the foil, and using the foil as a guide, invert the fish onto a
platter. Remove foil and skin and prepare the other side of the salmon in
the same manner. Chillthe fish, covered, overnight. Peel turnip and cut
into thin slices. Trim each slice to ressemble a flower or cut with a
flower cutter. Place in a bowl of ice water to hold until ready for use.
Mash the egg yolk with the butter and reserve at room temperature. Spoon a
thin coat of cool but liquid fish aspic over the salmon and arrange
the additional tarragon sprigs and turnip flowers decoratively on the
fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk
mixture to a pastry bag fitted with a decorative tip. Pipe the mixture
into the centers of the flowers. Chill the salmon for at least 2 hours
or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a
1964 Gourmet Mag. favorite
Cornmeal-Coated Catfish
1/3 cup yellow cornmeal
1/4 cup parmesan cheese,grated
1 tablespoon all-purpose flour
1 teaspoon dried leaf basil,crumbled
1 teaspoon salt
1/8 teaspoon ground red hot pepper
1 egg
4 catfish fillets (4 oz ea)
1 tablespoon vegetable oil
1. Combine cornmeal, cheese, flour, basil, salt and red pepper in
shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge
in cornmeal mixture.#
2. Heat oil in large nonstick skillet over medium heat. Working in
batches if necessary, place fish in skillet; cook 4 minutes on each
side until cooked through.
Cornmeal-Crusted Trout With Hazelnut Butter
1 cup cornmeal
1 cup all-purpose flour
4 boned trout, heads discarded
1 halved lengthwise
8 tablespoon butter
1 tablespoon vegetable oil
3/4 cup hazelnuts, chopped
1/3 cup fresh lemon juice
1/2 cup chopped fresh parsley
1 lemon wedges
Combine cornmeal and flour in pie pan. Season with salt and pepper.
Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2
teaspoon oil in heavy large skillet over medium-high heat. Add 4
trout pieces; cook until just cooked through, about 2 minutes per
side. Transfer to platter. Melt 1 tablespoon butter with 1/2
tablespoon oil in same skillet. Add remaining trout; cook until just
cooked through. Transfer to platter. Wipe out any burned bits from
skillet. Melt 6 tablespoons butter in same skillet over medium-low
heat. Add nuts and saute until brown. Add lemon juice and boil until
slightly thickened, scraping up any browned bits, about 1 minute.
Add parsley. Season with salt and pepper and pour over fish. Garnish
with lemon.
Counterfeit Tuna Salad
1 no ingredients
2 c Carrots -- finely shredded
1/2 sm Onion -- grated (1 tb)
1/2 c Celery -- chopped fine
2 TB Sweet pickle relish
1 TB Lemon juice
1/4 c Nayonnaise
: Salt & Pepper
In a medium bowl, combine carrots, onion, celery and relish. In a
small bowl, combine remaining ingredients. Add to carrot mixture,
mixing well. Chell several hours or overnight to blend flavors.
Recipe By :
Country Salmon Pie
----PARMESAN CRUST----
1 1/2 cup flour
1/2 cup parmesan cheese, grated
3/4 cup shortening
3 tablespoon water (more as needed)
----FILLING----
15 1/2 oz salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
2 tablespoon butter
2 cup sour cream
4 eggs
1 1/2 cup gruyere cheese, shredded
1 teaspoon dill weed
1/4 teaspoon salt
Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and
parmesan cheese. Cut in shortening until mixture resembles size of small
peas. Sprinkle with about 2 T water. Form into a dough, adding more
wateras needed. Press into an 8-inch springform pan. Bake at 375 degrees F.
for 10 minutes.
Make filling: Saute onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended. Drain salmon and break into
bite-size pieces. Stir into sour cream mixture along with vegetables,
about1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top
withremaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes.
Cool 15 minutes in pan. Remove sides of pan and serve.
NOTES:
* A salmon and cheese pie flavored with sour cream -- This is a
country cousin to the quiche, even real men will eat it. My mother says
this is called "country" salmon pie because it uses canned salmon, which
is the only kind you can catch out in the country.
: Difficulty: Easy.
: Time: 20 minutes to prepare, 1 1/4 - 1 1/2 hours to bake and
set. : Precision: Measure the ingredients.
: Moira Mallison
: Organization: Tektronix, Inc. Beaverton, Oregon, USA
: tektronix!moiram
Crab & Asparagus Soup
2 teaspoon reduced-calorie margarine
1/3 cup chopped onion
1/3 cup diced celery
2 tablespoon finely chopped carrot
1 garlic clove, minced
1/2 teaspoon minced shallots
1 tablespoon all-purpose flour
2 cup skim milk
1 tablespoon dry sherry
1/2 bay leaf
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon ground white pepper
1/8 teaspoon thyme leaves
3 oz thawed, well drained crabmeat, flak; ed
1/2 cup sliced asparagus spears
In 1 1/2-quart saucepan heat margarine over medium-high heat until
bubbly; add onion, celery, carrot, garlic, and shallots; saute,
stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with
flour and stir quickly to combine. Gradually add milk, stirring
constantly, and cook until sauce is smooth. Add remaining
ingredients, except crabmeat and asparagus and bring to a boil.
Reduce heat to low and add crabmeat and asparagus. Cover and cook,
stirring occasionally, until soup is thickened and vegetables are
tender, 20 to 30 minutes. Remove and discard bay leaf before serving.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Crab & Avocado Cocktail
1 cup crab meat; cooked
2 avocados; peeled & chopped
2 jalapeno chiles; *
1/4 cup tomato; chopped, 1 small
1/4 cup lime juice
2 tablespoon olive or vegetable oil
2 tablespoon onion; chopped
2 tablespoon cilantro; fresh, snipped
1 clove garlic; finely chopped
3/4 teaspoon salt
1 pepper; dash of
1 1/2 cup lettuce; finely chopped
1 lemon or lime wedges
* Jalapeno Chiles should be seeded and finely chopped.
Crab & Avocado Fritters
2 lb crabmeat
1 salt
1 cup diced green onions
1/4 cup dry breadcrumbs
1 medium avocado, peeled and cut into 1/4-i; n, ch pieces
1 corn oil for deep-frying
1 all-purpose flour
1 thinly slivered green onion(optiona; l)
2 eggs
1/2 cup hot chili salsa
Line baking sheet with parchment. Combine crab, 1 c green onions and
avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in
breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared
sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared
one day ahead and frozen. Do not thaw before cooking.)
Preheat oven to lowest setting. Line another baking sheet with paper
towels. Pour oil into large skillet to depth of 3 inches. Heat to 350
degrees. Dust fritters with flour. Carefully ad to oil in batches
(do not crowd) and cook until golden brown, about 2 minutes per side
for refrigerated fritters and about 3 minutes per side for frozen.
Drain on paper towels. Transfer to prepared sheet and keep warm in
oven until all are cooked. Garnish with green onion slivers and
serve immediately. From
Bon Appetit, Nov '86.
Makes 4 dozen
Crab & Cheese Salad
1 pkg (6oz) frozen crabmeat =or=-
1 can (6oz) crab, drained
1/2 cup (2oz) swiss cheese,
1 shredded
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell
1 pepper
2 hard boiled eggs
1/4 cup mayonnaise
1/4 cup french dressing or cocktail
1 sauce
1 salt to taste
If using frozen crab, drain about half the liquid off.
Combine all ingredients; chill and serve.
Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995
Crab & 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 & Corn Chowder
1 small onion, chopped
4 tablespoon margarine
1/3 cup flour
3 cup milk
2 medium potatoes
1 small green pepper
1 slice celery
1 cup half and half cream
4 slice bacon, crisp and crumbled
2 can crabmeat
1 can kernel corn
Saute onion in margarine until soft. Add flour and cook gently for 1
minute, remove from heat. Gradually add milk. Return to heat and cook
until thick. Add diced potatoes, celery, green pepper and cream.
Simmer 30 minutes. Add crabmeat and corn. Heat through.
Crab & Corn Soup
16 oz frozen whole corn
1 tablespoon cornstarch
1/4 cup water
3 can (10 1/4 oz) chicken
1 broth
1 teaspoon ginger root
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 & Ginger root in A Large Saucepan; Bring To A Boil. Add
Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice
Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes.
(Fat 0.6. Chol. 32.)
Crab & Cream Cheese Hors D'oeuvres
8 oz cream cheese, softened
8 oz backfin crabmeat
1 tablespoon milk
2 tablespoon chopped onion
1/2 teaspoon horseradish
2 oz slivered almonds
1 salt
1 pepper
Blend together all ingredients except almonds and put in shallow
baking dish (salt/pepper to taste). Sprinkle almonds over top and
bake at 350øF until slightly browned on top. Serve hot on crackers.
Makes
2 cups.
Crab & Cucumber Rolls
1 large cucumber
6 1/2 oz can crab meat
4 tablespoon mayonnaise
1 1/2 teaspoon finely grated onion
1 large pinch salt
1/2 teaspoon sugar
5 drop tabasco
Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer
or a sharp knife, making a large cavity.
Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into
cucumber. Wrap cucumber in plastic wrap and chill.
Slice into 1/2-inch-thick slices.
Crab & Green Onion Pie
1 pie crust
3/4 cup cheese, shredded
2 tablespoon butter
6 onions, green
1/2 lb crabmeat
4 eggs
1 cup half and half
2 tablespoon lemon juice
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
1/4 teaspoon dry mustard
3/4 cup cheese, shredded
Preheat oven to 350. Bake pie crust 10 minutes. Sprinkle bottom of
pie crust with cheese. Chop onions. Melt butter in frying pan. Add
onions and cook until soft. Gently mix with crab and spoon evenly
over cheese in pie crust. In bowl, beat eggs with half and half,
lemon juice, lemon peel, salt, and mustard. Pour over crab mixture.
Sprinkle with cheese. Bake 55-60 minutes, until center is set and
firm. Let cool 15 minutes. Serve warm. Can also be served at room
temperature.
Crab & Rice Salad
1/2 cup crab
1 1/2 cup cooked rice
1/4 cup celery
2 1/2 tablespoon mayo
Combine all ingredients. Add more mayo if needed.
Crab & Shrimp Seasoning
1 1/2 tablespoon celery seed
1 1/2 tablespoon salt
2 teaspoon cayenne pepper
1/2 teaspoon dry mustard -- coleman's
1/2 teaspoon whole thyme
1 tablespoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger --
2 bay leaves -- crushed
Grind all ingredients in an electric coffee grinder of in a
medium-sized food processor. Store in a covered container.
Recipe By : "The Frugal Gourmet Cooks American" - Jeff Smith
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Crab & Three Cheese Strata
1 1 loaf sourdough bread --
: cubed
1 c Ricotta cheese
1/4 lb Monterey Jack cheese
: shredded
1/4 lb Sharp cheddar cheese
: shredded
1/2 lb Dungeness crab meat
2 T Green chiles -- chopped
12 Eggs -- slightly beaten
6 c Milk
5 T Butter -- melted
1/4 ts Dry mustard
Butter a 9" x 14" baking dish. Layer the bread with ricotta, crab,
Jack and cheddar cheese and chiles.
Blend eggs, milk, butter and mustard in a large pouring bowl. Pour
over bread mixture, covering all of it.
Cover the Strata with plastic wrap and refrigerate overnight. Bake at
350 degrees for 30 minutes or until eggs are set.
Crab Avocado Melt
1 can crabmeat, rinsed
4 tablespoon mayonaise
1 tablespoon onion-green-chopped
1 tablespoon parsley-chopped
2 sl pumpernickle bread
2 sl avocado
2 sl colby or american cheese
In a small bowl mix crab, mayonaise, onion and parsley. Spread half
the mixture evenly on each slice of pumpernickel bread, top with a
slice of avocado and then cheese. Place one sandwich on. In a
microwaveable dish muicrowave at 50% power, 1 1/2 to 3 mins, or until
heated through and the cheese melts. Repeat for 2nd sandwich
Crab Balls (Mrs. Kitching's Smith Island Cook
1 lb crabmeat, special
1 egg
1 tablespoon prepared mustard
1 tablespoon old bay seasoning
3 tablespoon self-rising flour
3 drop drops hot pepper sauce
2 tablespoon mayonnaise
Put crabmeat in bowl, removing shell pieces. Add all ingredients and
mix gently until blended. Form into balls. Deep fry until golden.
Yields about 30 balls.
Crab Benedict
4 eggs
4 oz fresh or canned crabmeat
1 hollandaise sauce
2 split english muffins
Prepare the Hollandaise Sauce and set aside. Remove any excess
liquid from the crabmeat and set aside. Toast English muffins. Poach
eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on
top of each muffin half. Place a poached egg on top of crabmeat.
Cover each muffin with Hollandaise sauce. Place in microwave and heat
for 45 seconds. Serve immediately. To make traditional eggs
benedict, just substitute Canadian Bacon for the crabmeat. This is a
great breakfast or brunch dish. It is high in calories but we do
deserve a treat now and then. From: Syd's Cookbook.
Crab Burgers
2 each eggs; lg, hard cooked
1 cup crab meat
1 cup cheddar; md, grated
1 each green onion; md, diced
1/2 cup mayonnaise
1 catsup or bbq sauce; to taste
1 dash celery salt
1 dash onion salt
1 dash garlic powder
2 tablespoon sweet pickle juice
Mix the first 4 ingredients together. In a small bowl, combine the rest
of the ingredients and then add them to the crab mixture. Spread on
hamburger bun halves and broil until bubbly or slightly brown. Serve hot.
Crab Cakes With Basil Mayonnaise
40 basil leaves
1 1/2 cup mayonnaise
2 teaspoon dijon mustard
2 teaspoon lemon juice
----Cayenne pepper CRAB CAKES----
2 tablespoon olive oil
2 stalks celery; finely chopped
2/3 cup onion; finely chopped
1 lb lump crabmeat; picked clean
2 2/3 cup dry bread crumbs
1/4 cup chopped chives
2 tablespoon chopped parsley
6 tablespoon flour
3 large eggs
2 tablespoon vegetable oil
FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling
water for 30 seconds. Drain. Transfer leaves to medium bowl filled
with ice water to cool. Pat dry on paper towels. Finely chop basil.
Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside
1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and
refrigerate.
FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium
heat. Add celery and onion and saute until tender, about 5 minutes.
Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs,
chopped chives, and reserved mayonnaise. Season to taste with salt
and pepper. Using 1/3 cup for each, form into twelve 2 1/2" cakes.
Arrange cakes on a baking sheet.
Place flour in a small bowl. Whisk eggs in another bowl. Place
remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the
following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil
in large skillet over medium heat. Add crab cakes in batches,
cooking until golden, adding more oil as required. Serve with basil
mayonnaise.
Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g
Protein; 20g Carbohydrate; 182mg Cholesterol; 687mg Sodium
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Crab Cakes With Cilantro Butter
----CRAB CAKES----
1/2 cup olive oil
1/2 red pepper,finely diced
1/2 green pepper, finely diced
1 lb best-quality lump crab meat
2 large eggs, beaten
1 1/2 cup coarse ground homemade bread crumb; s
1 salt, freshly ground pepper
----CILANTRO BUTTER SAUCE----
1 cup dry white wine
1 shallot, minced
1 cup whipping cream
8 oz unsalted butter, softened
1/2 cup chopped fresh cilantro
----GARNISH----
1 chopped tomato
1 cilantro sprigs
1. Heat 1/4 cup of the oil in a large skillet; cook red and green
peppers in the oil until tender, 3 to 4 minutes. Remove from skillet
with a slotted spoon. Cool.
2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands,
shape crab mixture into 8 equal-size cakes. Place on a wax
paper-lined plate and chill up to several hours.
3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all
sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add
crab cakes in a single layer. Cook until nicely browned on bottom,
about 2 minutes. Carefully turn cakes over and then place in oven.
Bake until golden on all sides, 10 to 12 minutes.
4. Meanwhile, for sauce, boil wine with shallot in a medium
non-reactive saucepan until reduced to 1/3 cup. Stir in cream and
boil until reduced by about half. Working over very low heat, whisk
in the butter, 1 tablespoon at a time, until sauce is light and
thick. Do not allow sauce to boil at any time or it will separate.
Strain sauce through a fine wire mesh strainer into a warm bowl. Stir
in cilantro, salt and pepper. Keep warm by covering tightly with
plastic wrap and then placing bowl in a pan of warm water.
5. To serve, pour a few tablespoons of the sauce onto a warm serving
plate. Top with a crab cake. Garnish with chopped tomato and cilantro
sprig. Serve immediately.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Crab Cakes With Sweet Peppers & Capers
2 large eggs
1 cup flour
1 cup whole milk
1 teaspoon chopped fresh thyme
1 scallion; minced
1 tablespoon chopped fresh parsley
1 dash tabasco sauce
16 oz dungeness crab meat; cooked
1 pinch each salt and pepper - or to taste
2 teaspoon double-acting baking powder
7 oz butter; clarified
1 cup beurre blanc
1/4 cup red, yellow and green bell peppers; - julienned, 2 lon
1 tablespoon minced fresh chives
4 teaspoon capers
Making the batter: Using a small whisk, combine the flour with eggs
and milk. Strain through a fine strainer to remove any lumps. Add the
following ingredients: thyme, scallion, parsley and Tabasco. Season
with salt and pepper. Mix well.
Note: Batter can be made a few hours in advance up to this point.
Cover and refrigerate until ready to use.
Just before cooking the crab cakes, add crab meat and baking powder
to the batter, combining gently, using a wooden spoon.
To cook the crab cakes, heat 2 oz. of clarified butter in a large
frying pan, at medium heat. Using a 2-oz. ladle, make a batch of
three cakes. Fry gently on one side for 2 minutes, turn over and cook
another 2 minutes. Keep cakes warm, while cooking the various batches.
When serving crab cakes, spread 1/4 cup warm beurre blanc on each
plate. Arrange 3 cakes per serving and top off with the julienned
peppers and chives. Sprinkle some capers around the cakes; serve.
Suggested wines: Farniente Chardonnay.
Recipe by Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco.
Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY
HARNED) On 02 JAN 96 124006 -0800
Crab Casserole In A Clay Pot
1 1/2 lb fresh whole crab, preferably live
2 tablespoon peanut oil
5 unpeeled garlic cloves, crushed
2 unpeeled fresh ginger slices, 1/4 i; nch thick
3 whole scallions, cut into 2-inch pi; eces
3 tablespoon fermented black beans
2 fresh red chili peppers, seeded and; shredded
3 tablespoon rice wine
2 tablespoon light soy sauce
1/2 cup rich chicken stock
Well here it is, in all its glory. I've included Hom's method for
making stock both because it's good and to give more of a feel for
the book. Honk Kong is an extremely, almost excessively dynamic city
and this is reflected in the food. The book is interesting because
he has a finger on the development of the "new" Hong Kong cuisine and
notes traditional recipes from which the ones in the book spring.
BTW, Michael++my roommate++and I were talking about this dish last
night as we were munching up a plain old steamed Dungeness crab. He
said he *really* liked this recipe. I found it too heavy on the black
beans and spices. Here it is. You be da judge... ;-}
Here is an interesting, innovative technique employed by Hong Kong
chefs. The clay pot traditionally is used for the long simmering and
braising of foods; nowadays, however it is as often used to infused
intense flavors over high heat in a short length of time, as in this
recipe. the classic Cantonese dish is given a new twist; the fresh
crab is stir-fired with aromatic seasonings and then quickly finished
over high heat in the covered clay pot. The pungent black beans
permeate the rich crab meat, enhancing it and adding to its subtle
flavors. This delicious casserole is quite easy to prepare and turns
an ordinary dinner into a special occasion.
If you are using a live crab, prepare it according to the technique
on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the
body into quarters and lightly crack the claws and legs.
Heat a wok or large skillet until it is hot and add the oil. Add the
garlic, ginger, and scallions and stir-fry to flavor the oil. Then
add the black beans, chilies, and crab. Stir-fry for2 minutes and add
the chicken stock. Turn the contents of the wok into a clay pot or
casserole, cover, and cook over high heat for 5 more minutes or until
the crab shell turns bright red. Serve immediately.
Makes 4 servings.
From "Fragrant Harbor Taste", Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.
Posted by Stephen Ceideberg; October 22 1992.
Crab Cheesecake
1 cup crackers; ritz, crushed
3 tablespoon butter; melted
2 pkg cream cheese; (8 oz size)
1 softened
3 eggs
1/4 cup sour cream
1 teaspoon lemon juice; fresh
2 teaspoon onion; grated
1/4 teaspoon old bay or chowder seasoning
2 drop tabasco sauce
1/8 teaspoon ground pepper; fresh
1 cup lump crabmeat; canned
1/2 cup sour cream
Recipe by: The Travelin' Gourmet Preheat the oven to 350 degrees. Mix
together the crackers and butter and aside to cool. Reduce the oven to 325
degrees. With an electric mixer, bea together until fluffy the cream
cheese, eggs, and 1/4 cup sour cream. Add the cake sets. Remove from the
oven. Run a knife around the edge of the cake, loosening it from the pan.
Cool on a wire rack. Remove the sides of the pan. Spread the cake with
thesour cream.
Crab Cioppino Ala Guardino
3 tablespoon fresh parsley; - chopped
1 large onion; - diced
1/2 teaspoon sugar
50 ml garlic; - sliced
1/2 teaspoon sweet basil
1/4 cup olive oil
2 large crabs; - cracked
16 oz tomato paste
1 lb shrimp; - raw
80 oz water
1 lb fresh clams
1/2 teaspoon salt
1/2 lb halibut; - raw
1/2 teaspoon pepper
Saute the garlic and onion with the olive oil in a large pot until
soft. Add tomato paste, water, salt, pepper, parsley, sugar, and
basil. Stir well and simmer 40 minutes. Add all seafood and cook for
15 minutes. Cover pot and shake several times. Serve with French
bread and butter.
NOTE:Use fresh crab if available; boil it in the sauce for 15 minutes
before adding the rest of the seafood.
NOTE:This Cioppino has been served by the Guardino family on San
Francisco's Fisherman's Wharf for over a century. Chuck in Pok Sunday
02:59 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993,
formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
Crab Claw Marinade
1 cup olive oil
1/2 cup vinegar
1/4 cup lemon juice
1 teaspoon tarragon
3/4 teaspoon black pepper
3/4 teaspoon salt
3/4 teaspoon sugar
----FOOD PROCESSOR----
1 cup parsley
1 cup celery
1 cup scallions
4 each cloves of garlic (4-10)
Mix all together, pour over claws and serve.
Crab Combination Soup #1
1 oz dried mushrooms
1 boiling water
6 oz fresh or thawed frozen
1 crabmeat
4 oz frozen sea scallops
1/2 cup drained whole or sliced
1 bamboo shoots (1/2 of 8 oz
1 can)
8 scallions
1 teaspoon vegetable oil
1 egg, slightly beaten
6 cup chicken broth
1/2 teaspoon grated pared fresh ginger
1 root
3 tablespoon cornstarch
6 tablespoon water
1 1/2 tablespoon rice wine (or dry sherry)
4 teaspoon soy sauce
2 egg whites
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously.
Makes 6 servings.
Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:12:03
Crab Crepes
1/3 cup chopped green onions
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried whole thyme
1 tablespoon margarine, melted
1 1/2 teaspoon all-purpose flour
1/4 cup + 2 tbsp skim milk
2 tablespoon dry white wine
1/2 lb fresh lump crabmeat, drained/flaked
1 tablespoon chopped fresh parsley
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 light crepes, recipe follows
1 vegetable cooking spray
Saute onions, mushroms and thye in margarine in skillet until tender.
Reduce heat to Low; add flour. Cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over Medium heat, stirring
constantly until thickened. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp.
crabmeat mixture down center of each Light Crepe; roll up crepes;
arringe in baking pan coated with cooking spray. Cover; bake at 350
F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1
minutes until golden. Yield: 4 servings: Per 2 filled crepes: 262
calories, 8.3 gr. fat, 195 mg. cholesterol
Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt.
Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine,
beating until smooth. Refrigerate crepe batter for at least 2 hours.
Brush the bottom of 8 inch crepe pan with 1/8 tsp. oil; place pan
over Medium hat until oil is just hot. Pour 3 Tbsp batter in pan;
quickly tilt pan in all directions so batter covers pan in thin film.
Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe
is ready for flipping when it can be shaken loose from pan. Flip
crepe; cook 30 seconds on other side. Cool on towel. Stack between
layers of wax paper. Repeat procedure with remaining batter. Yield: 8
crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol
Recipe by: Cooking Light Card
From: Roberta Banghart
Crab Delights Stir Fry
8 oz crab delights flakes or chunks
10 oz frozen oriental style vegetables wi; th seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 soy sauce optional
Combine crab delights, vegetables with seasoning, garlic and ginger.
Heat according to directions on vegetables package. Stir and serve.
Season with soy sauce, if desired.
Crab Diablo
1 1/4 lb fresh dungeness crab meat
2 cup heavy cream
1 large shallot; minced
4 tablespoon dijon mustard
1 oz brandy or cognac
1 pinch cayenne pepper
1 tablespoon parsley; chopped
2 tablespoon pimento; chopped
1/2 tablespoon butter
1 tablespoon fresh bread crumbs
In a heavy saucepot, gently saute minced shallot over moderate heat in
butter for about 1 minute. Add heavy cream and reduce over moderate
heat until only about 1 1/3 cups remain. In a mixing bowl, whisk
together mustard with small amounts of the cream mixture. Add brandy,
parsley, pimento and cayenne pepper.
Preheat oven to 375øF. Combine sauce with fresh crab meat and divide
into four baking dishes. Sprinkle with bread crumbs and bake in the
oven about 12 minutes or until hot and bubbling. Garnish with lemon
and parsley. Serve with crusty French bread and a cool, crisp
sparkling wine.
Crab Enchiladas With Chipotle Cream Sauce
1 (40 min left), (h)elp
1 and picked over
1 more?
1 chipotle cream sauce - see
1 recipe
1 porcini and shiitake) or
1/4 cup snipped fresh chives
1 buttom mushrooms
1/4 teaspoon freshly ground pepper
2 stick unsalted butter (1
12 6-in blue corn or corn
1 cup)
1 tortillas
1 teaspoon shallot - minced
3/4 lb assorted fresh wild
1/2 cup dry vermouth
1 mushrooms (such as
1 lb cooked crabmeat - drained
1 chanterelle
Cut off any hard stems from mushrooms and discard. Thinly slice
mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
heat. Add mushrooms and shallot and cook until tender, stirring (40
min left), (H)elp, More? frequently, about 10 minutes. Add
vermouth and bring to boil. Reduce heat and simmer until almost no
liquid remains in pan, stirring occasionally, about 6 minutes. Melt
remaining 1/2 cup butter in heavy medium skillet over medium heat.
Add crab and stir until heated through. Combine with mushrooms. Mix
in 3/4 cup chipotle sauce, chives and pepper and bring to boil,
stirring constantly. (Can be prepared 1 day ahead. Cool completely.
Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack
tortillas and wrap in foil. Bake until heated through, about 10
minutes. Rewarm filling over low heat, stirring occasionally. Place
1 tortilla on each plate. Divide filling among tortillas. Fold
tortilla up as for letter, enclosing filling. Turn enchiladas seam
side down. Spoon remaining sauce over and serve. Makes 12 appetizer
or 6 main-course servings.
Crab Filled Cream Cheese Pastry
8 oz pkg cream cheese
2 teaspoon grated onion
1 teaspoon horseradish
1 teaspoon lemon juice
6 oz pkg shredded crabmeat
----PASTRY SHELLS----
1 cup softened butter
8 oz cream cheese
2 cup flour
Note: Lobster and shrimp may be substituted for the crab. Mix first
four ingredients. Fold in the crabmeat. Fill pastry shells, chill
and serve.
Pastry Shells:
Cream butter and cream cheese. Mix in flour and form into small
balls. Wrap in plastic wrap and chill for several hours. When ready
to use, let soften and roll out to 1/4 inch thickness. Press into
pastry cups and bake at 350 for 12 - 15 min. Fill and serve.
Sharon Bailly
Crab Filo Appetizers
3 tablespoon butter
2 cloves garlic; minced
3 tablespoon flour
1 cup whipping cream
1 lb fresh crab meat
2 tablespoon chopped chives
2 tablespoon chopped parsley
1 salt & pepper to taste
8 filo sheets
1/2 cup unsalted butter
In 3 Tbls butter, saute garlic, and then stir in the flour and cook
for about 1 minute. Add the cream and stir till thick. Stir in crab,
chives, salt and pepper. Fold the filo sheets so they are 6" x 6"
brushing each layer with melted butter. Put a big plop of the crab
mixture in the center of each square, and fold into triangles. Seal
and brush top with melted butter. Bake at 400~ for 15 to 20 minutes,
until they look perfectly browned.
Crab Fritters
1 3/4 cup all-purpose flour
1 1/2 cup warm water
2 tablespoon vegetable oil
2 teaspoon baking powder
1/8 teaspoon salt
1 lb crabmeat
3/4 cup fresh white breadcrums
4 large egg whites, divided
3 tablespoon chopped fresh parsley
1 salt and pepper, to taste
1 all-purpose flour, for
1 dredging
1 vegetable oil,for deep
1 frying
----CURRY SAUCE----
1 1/2 tablespoon olive oil
1 small garlic clove, minced
1 teaspoon curry powder
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoon orange juice
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon chutney
Mix the first five ingredients in a medium bowl to blend. Let the
bater stand for 1 hour at room temperature. Mix the crabmeat, bread
crumbs, two of the egg whites and the parsley in a large bowl. Season with
salt and pepper. Divide the mixture into 24 mounds. press each mound
firmly into a ball. Roll each crabmeat ball in flour; shake off excess.
Immediately before frying, beat the remaining egg whites in a small bowl
tostiff peaks. Fold the egg whites into the batter.
Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab
balls, one at a time, into the batter, coating completely. Carefully
lower into the oil. Repeat with the remaining crab balls, cooking until
pale andgolden brown, about 5 minutes. Use a slotted spoonto transfer the
frittersto paper towels and drain. Serve with Curry Sauce.
Makes 24 fritters.
NOTES:
Do not overcrowd the fryer or saucepan when making these crab
fritters. Make no more than 5 fritters at a time.
Be certain to slide the fritters gently into the hot oil. Dropping
them into the oil can can cause a dangerous splash.
Turn the fritters frequently as they fry, making sure that all
sides are browned.
Heat the oil in a small heavy skillet over medium heat. add
the garlic and saute for 1 minute. Add the curry powder and stir
for 1 minute.Transfer the mixture to a blender. Add all of the remaining
ingredients and blend until smooth. Pour into a bowl.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
Crab Gumbo
1 lb crabmeat
1 medium onion; chopped
1 large stalk celery; chopped
1 centiliter garlic; finely chopped
1/4 cup margarine or butter; 1/2 stick
6 cup canned whole tomatoes; three 1-pound cans; or
1 pkg frozen okra; (10 oz)
1 bay leaf
2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon whole thyme
1/4 teaspoon chili powder
1/4 teaspoon pepper
3 cup hot cooked rice
Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion,
celery and garlic in butter or margarine until tender. Add tomatoes,
okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and
heat through. Serve over hot cooked rice.
Formatted for you by: Bill Webster
Crab Meat Alma
1 each stick butter or margarine
1 each sm bunch chopped green onion
1/2 cup parsley, finely chopped
1/2 cup celery, finely chopped
1 can (small) mushrooms, drained
3 tablespoon flour
2 cup light cream
2 cup swiss cheese, grated
1/2 cup sherry or vermouth, dry
1 cayenne pepper
1 salt, to taste
1 lb white crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in
flourand add cream. Heat until thickened. Add cheese and heat until it
has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or
shrimp. Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a
terrific sense of humor, I garontee!" From Justin Wilsons Outdoor
Cooking With Inside Help
Crab Meat Lion's Head
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.
Crab Meat Roll Sushi
3 cup white medium grain rice
----VINEGAR SAUCE----
1 cup rice vinegar
1 cup white sugar
2 teaspoon salt (heaping)
----FILLING----
1 artificial crabmeat; mixed with mayonnaise
1 cucumber; cut in thin long strips
1 nori (seaweed)
Cook rice. Let steam after cooking for 20 minutes, then put into
large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice
lightly but thoroughly with vinegar sauce.
When rice is cooled, spread about 1 inch thick on a sheet of nori,
leving about 1 1/2 inches uncovered at one edge of nori to use as a
sealing flap. Wet finger tips in leftover vinegar sauce to make rice
easier to handle.
Place crabmeat and cucumber in a thin line across the rice. Roll
the rice into a cylinder, nori side out and crabmeat in the middle.
Use a bambo sushi roller or an acrylic sushi press. Slice across the
sushi roll into 8 pieces and serve. Makes about 6 rolls.
Crab Mousse
1 vegetable cooking spray
1 envelope unflavored gelatin
3 tablespoon skim milk
8 oz neufchatel cheese, softened
8 oz plain nonfat yogurt
1/2 lb fresh lump crabmeat, drained
1 cup minced celery
1/3 cup sliced green onions
1 tablespoon lemon juice
1 teaspoon pepper
1/2 teaspoon prepared horseradish
1 fresh radishes (optional)
Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin
over skim milk in a small saucepan; let stand 1 minute. Add
Neufchatel cheese, and cook over low heat, stirring until gelatin
dissolves and mixture is smooth. Add yogurt, stirring until well
blended. Remove yogurt mixture from heat. Add crabmeat, celery, green
onions, lemon juice, pepper, and horseradish, blend well. Pour
mixture into prepared mold. Cover and chill until firm. to serve,
unmold onto serving plate; garnish withfresh radishes, if desired.
serve with melba toast. Yeild: 4 cups. Note: Using Neufchatel cheese
rather than regular cream cheese lowers calories and fat in recipes.
to soften Neufchatel quickly, stir it vigorously. Or, if you have a
microwave oven, unwrap the cheese and place it in a microwave-safe
bowl. microwave, uncovered, at HIGH 15-20 seconds.
Crab Quiche
1/2 each recipe plain pastry
1 or 1 layer pie crust mix for
7 1/2 oz fresh lump crabmeat
1 (shells and cartilage remove
3 oz swiss cheese (grated)
4 each eggs
2 cup table cream
1/3 cup onion (minced)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley (chopped)
Preheat oven to 425 F.
CRUST: Prepare pie crust as directed. Place pastry on the bottom
and sides
of a 9-inch pie pan.
FILLING: Over the dough, sprinkle all of crabmeat, then all of
cheese.
In a bowl, beat eggs, cream, onion, salt, and cayenne until
blended. Pour
mixture over crabmeat and cheese. Sprinkle with parsley.
Place pan on a cookie sheet and set on middle rack in oven. Bake
at 425 F
for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or
until
knife, when inserted, comes out clean. Remove quiche from oven and
let
cool 10 minutes. Cut and serve warm. Yields 6 slices.
Crab Rangoon #2
1 pkg (8oz) cream cheese
1 can (6oz) crab meat, drained and flake; d, 2 green onions
CRAB RANGOON
including tops, thinly sliced 1 clove garlic, minced 2 tsp
Worcestershire sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton
skins vegetable spray coating
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from
drying out, prepare one or two rangoon at a time.) Place 1 tsp
filling in center of each won ton skin. Pull bottom corners down and
overlap slightly; moisten one corner and press to Lightly spray
baking sheet with vegetable coating. Arrange rangoon on sheet and
lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or
until golden brown. Serve hot with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
Crab Roll Hors D'oeuvres
1 lb backfin crabmeat
8 oz cream cheese, softened
Season slightly with your choice of the following: salt, cream, onion,
sherry, pepper, Tabasco, mustard, Worcestershire. Remove all
cartilage from crabmeat. Very gently mix crab with cream cheese,
being careful not to break the pieces. Shape into a log, sprinkle
with parsley, chill, and serve with crackers.
Crab Salad Croissants W/Peaches And Pecans
1 cup cooked crab meat in small pieces
1 (chicken or salmon can be substitut; ed)
1/4 cup chopped green onion
1/4 cup chopped celery
1 large peach
1/4 cup pecan halves
1 mayonnaise
1 salt
2 fresh baked croissants
1 leaf lettuce
1 alfalfa sprouts
Combine crab, green onion and celery. Peel peach, cut half into
slices for garnish, dice remaining half and add to crab mixture along
with half the pecans. Add just enough mayonnaise to moisten. Add a
little salt to taste if needed. Split croissants and fill with crab
salad plus a lettuce leaf. Garnish plate with alfalfa sprouts,
reserved peach slices and pecans. Yield: 2 servings.
Crab Souffle
1 grated parmesan cheese
2 tablespoon minced shallots or scallions
3 tablespoon butter
3 tablespoon flour
1 cup scalled milk
1/2 teaspoon salt
1/8 teaspoon ground white pepper
4 egg yolks
1/2 cup grated swiss cheese
3/4 cup flaked fresh crab meat
5 egg whites
1 pinch of cram tartar
1/8 teaspoon salt
1 grated parmesan cheese
Directions: Preheat oven to 400 F. Butter a 6 cup souffle dish and
dust with grated Parmesan cheese. Cook shallots in butter for several
minutes. Stir in flour and cook for 2 minutes. Remove from heat.
Gradually blend in milk, salt, and pepper. Cook, stirring, until
thick and smooth. Remove from heat and cool slightly. Beat in egg
yolks, one at a time. Add swiss cheese and cook, stirring, until
blended. Fole in crab meat. Cool. Beat egg whites until frothy. Add
cram of tartar and 1/8 tea salt. Beat until stiff peaks form. Gently
fold into souffle base. Pour the mixture into the prepared souffle
dish and sprinkle the top with grated Parmesan cheese. Place on the
middle rack of the oven and immediately lower heat to 375 F. Bake 30
to 35 minutes submitted marina
Crab Souffle Roll
1/2 cup butter
1/2 cup flour
2 cup milk
4 each egg yolks
1/2 teaspoon salt
1 each dash of red pepper
2 teaspoon snipped chives
4 each egg whites
1/4 teaspoon cream of tartar
1/3 cup parmesean cheese
----CRABMEAT FILLING----
4 each scllaions (finely chopped)
2 tablespoon butter
2 pkg (6oz. ea) crabmeat
1 each 3 oz. cream cheese
1/3 cup half and half
2 teaspoon snipped parsley
1 each dash of tabasco
1 each salt and pepper to taste
Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed
paper- grease lightly and flour. Heat butter and
remove from heat. Stir in flour. Cook over low heat,
stirring til smooth and bubbly. Remove from heat,
stir in milk. Heat to boiling, stir constantly. Boil
and stir 1 minute. Remove from heat, beat in egg
yolks, one at a time. Stir in salt, red pepper,
chives, and cheese. Cool at room temp, cover mix to
prevent film. Heat oven 350- Beat in whites with
cream of tartar, sitff not dry. Fold in 1/4 whites
into mixture, fold in remaining whites. Bake til
puffed and golden brown 35-45 minutes. Immediately
loosen souffle from edges of pan, invert on cloth
covered cooking rack. Spread with filling. Roll from
narrow end ~cut desired slices when cool.# Cook and
stir green onions in butter til tender. Stir in
remaining ingredients. Heat til hot.
Crab Soup With Sherry
1 tablespoon shallot,finely minced
2 tablespoon butter
1 teaspoon flour
5 cup milk,warm
1/4 teaspoon worcestershire sauce
1/8 teaspoon white pepper
1 lb crab meat,flaked
1 egg yolk,beaten
1 salt
1/2 cup sherry,at room temperature
1 lightly salted whipped cream
1 paprika
1. Saute the shallots in the butter in the top of a double boiler over
direct heat until very soft but not browned. Stir in the flour. Add
the warm milk slowly, stirring as added. Place over simmmering water,
add Worcestershire sauce, pepper, and crab meat. Let cook, stirring
frequently, over, not in, simmering water for 15-20 minutes. (May be
made ahead at this point up to about 1 hour before serving.) Cover
and keep over hot water. stirring occasionally.#
2. Add a little of the hot soup to the beaten egg yolks and stir
mixture back into soup. Season to taste with salt. Add the sherry and
heat to steaming hot.#
3. To serve, ladle soup into warm bowls. Top each serving with a
little whipped cream, sprinkle with paprika, and serve at once.
Crab Stew
2 egg yolks
1 qt. milk
1/8 lb butter
1 salt and pepper to taste
1 crab meat
1/2 cup sherry wine
1 lemon peel (garnish)
1 hard cooked egg (garnish)
1 tablespoon flour
PLACE FLOUR WITH 1 C. MILK IN A BOWL AND MIX INTO PASTE. PLACE THE
REST OF THE COLD MILK IN POT WITH BUTTER, SALT AND PEPPER, AND CRAB
MEAT. COOK ON LOW HEAT. MIX IN 2 EGG YOLKS. COOK SLOWLY FOR 1/2 HOUR.
ADD SHERRY. GARNISH WITH LEMON PEEL AND STRAINED HARD COOKED EGG
YOLK.
Food & Wine RT [*] Category 3, Topic 6 Message 143 Sun Feb 16, 1992
C.NORBERG [Kit] at 17:01 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Crab Stuffed Chicken Breasts
6 each chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoon butter
3 tablespoon white wine, dry
7 1/2 oz crabmeat, flaked
1/2 cup herb stuffing mix
2 tablespoon all-purpose flour
1/2 teaspoon paprika
1 pkg hollandaise sauce mix
3/4 cup milk
2 tablespoon white wine, dry
1/2 cup swiss cheese, shredded
1 salt
1 pepper
Skin & bone chicken breasts; pound to flatten.
Sprinkle with a little salt and pepper. Cook onion and
celery in 3T butter until tender. Remove from heat;
add 3T wine, the crab and stuffing mix, and toss.
Divide mixture among breasts. Roll up and secure.
Combine flour, paprika. Coat chicken. Place in 11" X
7" X 2" baking dish , drizzle with 2T melted butter.
Bake uncovered in 375 degree oven for 1 hour. Transfer
to platter. Blend hollandaise sauce mix, milk. Cook,
stirring, until thick. Add remaining wine and cheese.
Stir until cheese melts. Serve over chicken. Mrs.
Robert F. Lewis
Crab Tetrazzini
1 no ingredients
2 c Fettucine; cook -- drain
1/2 ts Dried Sweet Basil --
: crumble
3 TB Butter
1 cn Crab meat (6oz)
2 c Mushrooms -- sliced
1 TB Flour
1/2 ts Garlic salt
3/4 c Chicken broth
1/3 c Green onion -- sliced
1/4 c White wine -- dry
1/3 c Parsley; fresh -- minced
1/4 c Parmesan cheese -- grated
Place fettucine in a greased 1-quart casserole. Melt 2 tablespoons
butter in large skillet; saute mushrooms in butter until just tender.
Add garlic salt, green onion, parsley and basil to mushrooms; saute 1
minute. Spoon mixture over fettucine. Drain crab meat; arrange on
vegetables. Melt remaining butter in skillet; blend in flour.
Gradually add chicken broth; cook, stirring constantly, until smooth
and thickened. Blend in wine. Add cheese; cook until cheese melts.
Spoon sauce over crab; bake in preheated 400~ oven 15 to 20 minutes.
Recipe By :
Crab Tomato Sandwiches
1 topping
3 oz cream cheese, softened
1/2 cup crab meat, shredded
1 teaspoon lemon juice
1 egg, lightly beaten
6 slice sandwich bread-crust removed
3 tablespoon mayonnaise
2 tablespoon parsley minced
2 tablespoon parmesan cheese-grated
1 dash of cayenne pepper
2 large tomatoes, ripe, but firm
Directions; Preheat oven to broil. Combine topping ingredients and
blend carefully. Toast one side of the bread slices. Cut tomatoes
into thick slices and place on untoasted side of bread slices. Spread
with topping mixture and broil about 5 inches from heat until puffed
and browned. Bread slices may be cut into quarter triangles for
appetizers and broiled as directed. source marina
Crab With Snow Peas
2 tablespoon vegetable oil
1 lb fresh crab meat, diced
2 cloves garlic, crushed
1/2 lb fresh snow peas
1 can (8 oz) water chestnuts (or
1 cup jicama, cut in 1/2 cubes)
1/4 cup white wine
1 tablespoon soy sauce
1 tablespoon arrowroot
1/4 cup water
4 cup rice, freshly cooked
Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow
peas and water chestnuts; simmer 5 minutes. Stir together wine, soy
sauce, arrowroot and water until arrowroot is dissolved. Pour into
cooking crab mixture and simmer another 2 minutes. Serve immediately
over hot rice.
Crab Won Tons With Blackberry Szechuan Sauce
----SAUCE----
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt (to taste)
1/2 teaspoon red pepper flakes (to taste)
1/2 teaspoon ginger, grated
1 teaspoon lime juice
2 garlic cloves, minced
1 1/2 tablespoon honey
----FILLING----
3 oz spinach, fresh
1 tablespoon butter
4 tablespoon onion, chopped finely
3 oz cream cheese
2 tablespoon lemon juice
2 tablespoon breadcrumbs, dry
1/2 lb crabmeat, flaked, cooked
1 dash salt, pepper, tabasco (opt)
----WON TONS----
36 won ton wrappers
1 vegetable oil
BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen
blackberries in food mill, blender, or food processor ans process
until smooth. If desired, seeds may be removed by straining through a
medium sieve and using a rubber spatula to press pulp through while
scraping underside of sieve. Add sugar to taste. A good rule of thumb
for sweetening is about 2 T sugar per cup of whole berries. SZECHUAN
SAUCE: Mix all sauce ingredients in a saucepan. Bring to a boil over
medium high heat. Lower heat and cook until clear and thickened. (The
flavor of this sauce improves after standing overnight.) FILLING:
Remove stems and wash spinach. With water still clinging to the
leaves, place in a large pan over medium high heat. Cook until
spinach just begins to wilt and most of water has evaporated. Empty
onto cutting board and chop finely. Set aside. Melt butter in saute
pan. Saute onions until transparent. Cut cream cheese into small
chunks. Reduce heat to low, and add cream cheese. when cheese begins
to soften, add lemon juice to blend. Remove pan from heat and stir in
breadcrumbs. crab and spinach. WONTONS: Place 1 - 2 tsp. filling in
each wrapper and seal according to package directions. Place single
layer of wontons in hot oil (about 1/4" in bottom of wok)and fry 2 -
3 minutes until golden brown. Drain on paper bags or paper towels,
and serve immediately with blackberry sauce.
Crab~ Artichoke Heart & Pasta Casserole
1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling.
PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat
(9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.
Posted by Stephen Ceideburg
Crab-A-Leekie Crepes
----LEMON CREPES----
3 eggs
1 teaspoon sugar [optional]
2 egg yolks
1/2 teaspoon salt
1/4 cup lemon juice, fresh
1 1/2 teaspoon vegetable oil
3/4 cup milk
2 teaspoon lemon rind, grated
1 cup all-purpose flour
----FILLING----
1 lb crab or imitation crab
1 cup dry curd cottage cheese
1 small leek, thinly sliced
1/2 small tomato, finely diced
1 small lime - juice only
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon seafood seasoning
----WHITE WINE SAUCE----
3 tablespoon butter
3 tablespoon flour
1/2 cup chicken stock
1/2 cup sour cream, or heavy cream
1/2 cup white wine
1 salt & white pepper
Ingredient note: Imitation crab, has several commercial names but
generally consists of processed pollack with natural and imitation
flavouring. It is processed so as to resemble crab meat - a white
mean with a red exterior. This product is less expensive than natural
crab and makes an excellent substitute.
Lemon Crepes: Combine eggs, egg yolks, and lemon juice. Beat the
mixture to thoroughly combine ingredients and incorporate air into
the mixture. Add the milk and whisk again.
Sift flour, salt, sugar [if using]together in a separate bowl then
gradually incorporate into egg mixture. Add vegetable oil and blend
thoroughly. Batter should be very smooth and creamy. Do not allow
lumps to form [don't strained out lumps - they should be passed
through a sieve so as to break them down.)
Add grated lemon rind and allow the mixture to rest for one hour. If
mixture thickens during this period, 1-2 Tb of milk may be added. It
is important that the crepes do not become pancakes.
Use a large hot crepe pan [or lg round frying pan]. Add vegetable oil
to pan and swirl to coat. Gently pour in only sufficient batter to
coat the whole surface of the pan swirling to get a thin and even
coating. The crepe should be turned when the top is set and the
bottom is lightly browned. Only cook the other side until the desired
colour is achieved. Remove and set aside to cool.
Filling: Chop the crab, or imitation crab, into bite size chunks and
place in large mixing bowl. Thinly slice the white of 1 small leek.
Slicing should produce thin rounds. Press out the rounds so as to
separate the slice into small rings. Add to mixing bowl along with a
finely dice half of a small tomato.
To the mixture, add approx. 1 c of dry-curd cottage cheese, the
balsamic vinegar and the juice of one small lime. Add seasonings.
[The seafood seasoning is a commercial preparation available at most
stores.] Combine all ingredients in the bowl. Cover with plastic wrap
and allow to stand in fridge for up to 2 hrs.
Remove from fridge and toss lightly. Scoop out sufficient filling to
fill the centre of each crepe. Do not overfill. Roll the crepes up
into packages and place in a microwave dish, seam side down. Allow to
stand while making sauce.
Sauce: In top of double-boiler, over medium-high heat, melt butter
and add the flour. Cook, stirring constantly until thickened. Add
liquids. Whisk while simmering gently; until mixture is the desired
consistency. Reduce heat.
Microwave the stuffed crepes. Time will vary according to quantity.
For eight filled crepes allow approx. 6 minutes. Heat until very warm
throughout. Adjust time if necessary according to microwave
capability.
Allow one crepe per person for entree, two crepes per person if
serving with a garden salad, or three per person in serving alone
with sauce. Pour a generous amount of the hot sauce over the top just
before serving.
Foot-note: the quantity of leek, the balsamic vinegar and the lime
juice should not be eliminated from this recipe [at least not without
trial]. The combination of textures between the crepe, the seafood
and the barely cooked leek are a treat. The subtle flavour variations
created by the short marination of the filling ingredients in the
juice and the vinegar, are quite delightful and work well with this
sauce.
[-=PAM=-] [Crepe adapted from Lynn M Alford]
Crabapple Pickles
7 lb crabapples
7 cup beet or cane sugar
3 cup vinegar
2 cup ; water
1/2 cup broken stick cinnamon
1/4 cup whole cloves
Steam hard crab apples a short time before dropping into the syrup.
Combine all other ingredients to make a syrup. Tie spices in a little
cheesecloth bag and cook in the syrup for 5 minutes. Remove apples to
clean jars and add another layer, continuing until all apples are
cooked. Fill jars with syrup and seal.
Crabby Potatoes
1 1/2 lb red new potatoes
1/4 lb crab meat
2 tablespoon chives -- minced
1 tablespoon parsley -- chopped
1 teaspoon olive oil
2 tablespoon nonfat mayonnaise
2 tablespoon nonfat yogurt
2 teaspoon lemon juice
3 tablespoon parmesan cheese
Bake potatoes in a 350 degree oven until tender (30-45 min). Let
cool. Cut into quarters.
In a bowl, combine all other ingredients. Stir in potatoes. Place
into a shallow baking dish.
Broil 4" from heat until golden. Serve hot.
Recipe By : Sunset Light and Healthy
Crabmeat Fajitas
12 large jalapenos
4 oz crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup mexican beer
1 corn oil (for deep frying)
1 all purpose flour
1/2 avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise
Starting just below stem, cut chilies lengthwise in half, leaving
stems attached. Seed chilies. Place chilies in heavy medium
saucepan. Cover with cold water and bring to simmer. Drain. Repeat
process. Dry chilies. Combine crab, onion, bell peppers and
mayonnaise in small bowl. Season with salt and pepper. Fill chili
cavities with crab mixture. Press chili halves together to compress
filling,. (Can be prepared 4 hours ahead, cover and chill.) Place 1/2
cup flour in bowl. Gradually whisk in beer. Let stand 5 minutes.
Heat oil in heavy deep pot to 375 degrees. Whisk batter to smooth.
Dredge jalapenos in flour. Holding stem end, dip into batter to coat
completely and deep fry in batches until golden brown, about 3
minutes. Transfer jalapeno to paper towels and drain. Combine
avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange
chilies on platter. Garnish with salsa.
Crabmeat Goodies
1 can old english cheddar cheese spread
1 stick margarine
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1 tablespoon mayonnaise
1 can crab meat (drained)(6 oz)
1 pkg english muffins
Combine the first six ingredients. Spread on the muffins and cut each
into four pieces. Freeze the muffins on a cookie sheet, the put in
plastic bags. Use as needed. Bake frozen for 10-12 minutes at 400'F.
Crabmeat Mousse
1 jim vorheis
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup undiluted mushroom soup
8 oz cream cheese, softened
1 cup mayonnaise
3/4 cup finely chopped celery
6 1/2 oz can alaskan king crab meat, drained
1 tablespoon grated onion
1 1/2 teaspoon worcestershire sauce
Soak gelatin in cold water to soften. Heat soup. Stir gelatin into
hot soup, making sure it is dissolved. Add cream cheese and
mayonnaise. Beat until smooth. Add celery, crabmeat, onion and
Worcestershire. Pour into mold and chill. Serve with club crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Crabmeat Patties
1/2 cup butter or margarine
2 each celery ribs,chopped
1 can mushrooms(5.5oz)
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 cup cream
1 lemon juice
1 each onion,chopped
1 lb crabmeat,lump,picked over
1 each pimiento,chopped
1/4 teaspoon mace
1 cup milk
2 each egg yolks,well beaten
1 cup bread crumbs,buttered
1. Melt butter in saucepan with onion and celery; cook until
vegetables are golden.#
2. Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and
cream and cook slowly 15 minutes.#
3. Add beaten egg yolks, a small amount at a time; cook 10 minutes
longer, stirring.#
4. Spoon hot mixture into four to six buttered ramekins or shells;
sprinkle with lemon juice and cover with buttered bread crumbs.#
5. Bake in preheated 450'F. oven a few minutes to brown crumbs.#
Crabmeat-Artichoke Casserole
3 tablespoon butter
3 tablespoon flour
1 1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup parmesan cheese
1 tabasco, dash
4 eggs, hard-boiled, chopped
1 lb artichoke bottoms, can
2 cup crab meat
1 bread crumbs, seasoned
Make white sauce by melting butter, adding flour, and gradually adding
milk, stirring constantly. Season with salt, pepper, cheese and hot
sauce. Add eggs, artichoke bottoms and crab meat. Pour into 1-1/2 qt
casserole dish. Sprinkle top with bread crumbs and dot with butter.
Bake at 350 degrees for 30 minutes.
Crabmeat-Stuffed Pork Loin
1/8 tablespoon salt
1/8 tablespoon ground white pepper
1/8 tablespoon ground red [cayenne] pepper
1/8 tablespoon ground thyme
1 lb boneless pork loin
1/2 cup finely chopped onions
1/2 cup finely chopped bell pepper
1 (or substitute jalapenos)
1/2 cup beef stock or water (or
1 chicken
1 broth)
1 teaspoon low-sodium soy sauce
1 teaspoon lemon juice
2 slice stale bread, cut in 1/2
1 cubes
1/2 lb fresh lump crabmeat, picked
1 over
Preheat oven to 350. In a small bowl, combine the salt, white pepper,
red pepper and thyme; mix well and set aside. Place the pork on a
flat surface and cut a deep 3" long slit in the center to form a
pocket, being careful not to cut all the way through the meat.
Sprinkle the seasoning mix on the outside surface and inside the
pocket; set aside. Spray the inside of a medium skillet with nonstick
vegetable cooking spray (or use some olive oil)and place over high
heat. Add the onions and bell pepper and saute for 5 minutes,
stirring often. Add the stock and the remaining seasoning mix. Reduce
the heat to simmer; stir in the soy sauce, lemon juice, bread cubes
and crabmeat. Cook for 1 minute, or until the mixture is firm but not
dry. Remove from the heat. Spoon into the pocket and secure with
toothpicks or tie up with some cotton string. Spray the inside of an
8"square baking dish with nonstick vegetable cooking spray or oil
with some olive oil. Place the pork in the dish and cover with
aluminum foil. Bake for 30 minutes, turning once during cooking.
Uncover and cook for 10 minutes more. Turn the pork over and cook for
10 minutes longer, or until brown. Remove the toothpicks before
serving.
Recipe By : Cajun Cooking, Hearst Books
From:
Crab-Potato Salad
1/2 lb lump crabmeat
3 large idaho potatoes
3/4 cup mayonaise
3 tablespoon sour cream
1 juice of 1/2 a lemon
2 scallions
1 parsley sprigs
1 salt & pepper
Pick any bits of shell out of the crabmeat and set aside. Cut the
potatoes into thirds, place in a medium saucepan, cover with salted
water, and bring to a boil over medium-high heat. Cook until tender,
about 20 minutes. Drain and, when cool enough to handle, peel and cut
into 1/4 inch-thick slices.
in a small bowl, combine mayonaise, sour cream, and the lemon juice;
season to taste with salt and freshly ground pepper. Finely chop 2
whole scallions and a few sprigs of parsley.
To serve: Arrange several slices of potato on a platter and season
with salt and pepper. Smooth some dressing on top, sprinkle with
scallions and parsley, then add a layer of crab. Repeat, making
several layers and ending with crab on top. (I'm sure you could just
mix everything together as well)
Reprinted from Saveur Magazine - July/Aug 1996.
Crabs Carribbean-Style
8 tablespoon butter
4 scallions chopped
1 teaspoon to 2 ts chopped garlic
1 hot green chili, finely chopped and; seeded
1 (or use dried red pepper flakes)
1 tablespoon curry powder
3/4 to 1 lb crab meat, shredded
2 tablespoon chopped fresh coriander leaves, if; possible
2 tablespoon finely chopped parsley
1 salt nd freshly ground pepper
6 tablespoon to 8 tb crab liquid or clam broth
2 cup bread crumbs
Melt butter in skillet; add scallions, garlic and chili peppers and
cook until scallions are wilted. Add curry powder to this mixture and
blend thoroughly. Add crab, coriander and parsley. Add salt, pepper
and crab liquid (if more is needed, add melted butter). Blend in
bread crumbs. Fill the mixture in 8 clam shells and bake at 400
degrees F about 10 minutes or until browned. Serves 8 as an appetizer
or 3 to 4 as a main course.
///\/\\\ From the hearth in Sandee's Kitchen...
Crab-Stuffed Chicken
4 oz crabmeat(or imitation) chop
2 tablespoon fine dry bread crumbs
1 tablespoon snipped parsley
6 med chicken breast halves *
1/4 cup water chestnuts, chop finely
2 tablespoon mayonnaise or salad dressing
1/4 teaspoon dijon-style mustard
2 tablespoon white wine worcestershire
* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green
onion
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise,
parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound
with meat mallet till 1/8" thick. Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half. Fold in
the sides and roll up. Arrange chicken, seam side down, in a 12x7x2"
bakingdish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no
longer pink. Brush with remaining Worcestershire sauce and sprinkle with
green onion.
Microwave Directions: Prepare as above, except microcook chicken
rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till
chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.
******************************************************** Per
serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg
cholesterol, 324 mg sodium, 282 mg potassium.
Crab-Stuffed Sole
8 sole fillets (two pounds) filling
1 lb crab meat
5 tablespoon minced chives
5 tablespoon minced parsley
5 tablespoon butter, melted
1/4 cup chopped celery
1/2 cup plus two tablespoons heavy cream
1/2 teaspoon salt fresh ground pepper, to taste; sauce
3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cup milk l/3 cup dry white wine topping
1 cup grated swiss cheese
1/2 teaspoon paprika minced parsley
Preheat oven to 400 degrees. Combine filling ingredients and spread
over fillets. Roll each fillet into a tube shape and place seam-side
down baking dish
To make sauce, melt butter saucepan, then blend in flour and salt.
Simmer for two minutes. Stir in milk and wine, and simmer until
mixture thickens, stirring constantly.
Pour sauce over fillets and bake at 400 degrees for 15 minutes.
Sprinkle with cheese. Bake until cheese melts. Sprinkle with paprika
and parsley.
From the files of Al Rice, North Pole Alaska. Feb 1994
Crawfish Bisque
----GRAVY----
1 cup cooking oil
2 large onions
4 ribs celery
4 cloves garlic
2 1/2 cup ground crawfish tails
9 cup hot water
5 teaspoon salt
2 cup flour (about)
6 green onions
1/4 bell pepper
10 sprigs of parsley
1/2 of crawfish fat
2 teaspoon red pepper
4 teaspoon (heaping) tomato paste
----STUFFING FOR HEADS----
1 rest of ground crawfish tail
3 ribs celery
1/4 bell pepper
4 cloves garlic
10 sprigs parsley
2 cup dry bread crumbs (or more)
2 teaspoon red pepper
2 large onions
6 green onions
1 rest of crawfish fat
1/4 cup cooking oil
2 eggs, beaten
4 teaspoon salt
1 flour
Use 1 sack crawfish (about 40 lbs.) Scald crawfish in almost
boiling water for about 15 min. Drain and cool. Peel crawfish and
save the fat in a separate bowl. Clean abt. 200 heads to stuff.
To make gravy: Grind onions, celery bell pepper, garlic and parsley.
Make roux with oil and flour. Stir constantly until browned. Add
ground seasonings. Cook on low fire abt. 30 min. Add tomato paste and
crawfish fat. Cook abt. 30 min more. Add hot water and let cook on
low fire. Add ground crawfish tails, add salt and pepper. Cook on
high fire abt. 20 min. Add baked crawfish heads. Cook on low fire
abt. 1 hr. More hot water may be added if too thick. Stir carefully.
Serve in soup bowls over rice.
To make stuffing for heads: Grind onions, celery, bell pepper,
garlic and parsley. Fry crawfish and ground seasonings in hot cooking
oil; cool. Add cawfish fat and eggs. Mix in bread crumbs, salt and
pepper. Stuff heads. Dip the stuffed part of head in flour and place
on cookie sheet. Bake for 20 min in 400 F. oven.
Crawfish Etouffee
2 lb crawfish tails
1/4 cup oil
1 cup chopped onions
2 tablespoon crawfish fat (or more)
2 teaspoon cornstarch
1/4 cup parsley, chopped
1/4 lb oleo
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cup cold water
1/4 cup chopped green onion tops
1 salt, red & black pepper
Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower
heat and cook slowly 30 minutes, stirring occasionally. Dissolve
cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops
and parsley. Cook for additional 10 minutes. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
Crawfish File Gumbo
1 cup shortening
1 cup flour
1 onion, minced
1/4 cup parsley, minced
3 pods garlic, minced
1/4 cup celery leaves, minced
1 lb crawfish tails, cleaned
8 cup water
1/2 cup crawfish fat
1 seasonings to taste
Make a roux by cooking shortening and flour together to make a
golden brown color while stirring constantly. Add onions and cook
until soft. Add crawfish fat. Stir constantly while cooking over low
heat until shortening floats on top. Add water and seasonings. Simmer
over a low heat for 30 min. About 1/2 hr. before serving, add garlic
and crawfish tails and let simmer for 25 min. longer. Add parsley,
green onion tops, celery leaves and simmer 5 min. longer. Just before
serving, add about 3/4 tsp. file powder, if desired. Serve in soup
plates with hot steamed rice and Tabasco sauce, if desired.
Crawfish Of Shrimp Etouffee
----SEASONING MIX----
2 teaspoon salt
2 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
----OTHER INGREDIENTS----
1/4 cup chopped onoins
1/4 cup chopped celery
1/4 cup chopped green peppers
7 tablespoon vegetable oil
3/4 cup all-purpose flour
3 cup seafood stock
1/2 lb butter
2 lb shrimp or crawfish
1 cup finely chopped green onion
4 cup cooked rice
Throughly combine the seasoning mix ingredients in a
small bowl and set aside. In a separate bowl combine
the onions, celery, and bell peppers.#
In a large skillet (preferably cast iron), heat the
oil over high heat until it begins to smoke, about 4
minutes. With a long handled whisk, gradually mix in
the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about
3-5 minutes. Remove from heat and immediately stir in
the vegetables and 1 T of the seasoning mix with a
wooden spoon; continue stirring until cooled, about 5
minutes.#
In a 2-qt. saucepan bring 2 cups of the stock to a
boil over high heat. Gradually add the roux and whisk
until thoroughly dissolved. Reduce heat to low and
cook until flour taste is gone, about 2 minutes,
whisking almost constantly. Remove from heat and set
aside.# In a 4-qt. saucepan melt 1 stick of butter
over medium heat. Stir in shrimp and the green
onions;saute 1 minute, stirring almost constantly.
Add the remaining stick of butter, the stock mixture
and the remaining 1 cup stock; cook until butter melts
and is mixed into the sauce, about 4-6 minutes,
constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove
from heat ( if sauce starts to separate, add about 2 T
more of stick or water and shake pan until it
combines) .Serve immediately.
Crawfish Pie
1 each onion; diced
1/4 cup green onion; minced
2 each garlic; cloves
1/2 each bell pepper; diced
2 each celery stalks; diced
1/2 cup butter
1/2 teaspoon pepper
1 cup milk
1 lb crawfish tails; coarsely ch
1/4 cup parsley; minced
1 tablespoon salt
1/2 cup bread crumbs; seasoned
1/2 teaspoon red pepper
1 each egg
1/4 cup tomato sauce
1 each 10 pie plate (double crust)
Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time:
1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and
celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook
slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.
Crawfish Stuffing
1/4 cup butter or margarine
1 tablespoon flour
1/2 cup onion,minced
1 tablespoon garlic,minced
1/2 cup parsley,chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 egg,beaten
4 cup white bread,chopped
4 cup breadcrumbs
2 lb crawfish tails,chopped
1. Melt butter in large saucepan; add flour and stir over heat until
light brown.#
2. Add onion and garlic; saute.#
3. Remove from heat; add parsley, seasonings, egg, chopped bread and
crawfish tails and stir until mixed.#
Crawfish Yvonne
1 1/2 cup roux: peanut-butter colored
1 lb butter
4 medium onions -- chopped fine
3 medium bell peppers -- chopped
1 fine
3 celery ribs -- chopped fine
3 lb crawfish tails -- peeled
3 oz crawfish fat
5 cup water
1 tablespoon salt
2 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
5 drop tabasco sauce -- (5 to 6)
1 cup green onions -- chopped
1 cup parsley -- chopped
3 cup rice -- cooked
In a heavy 6-8 quart pot, melt the butter over high heat. Add the
onions, bell peppers and celery and cook, stirring often, until the
vegetables are very soft, 30-45 minutes. While the vegetables are
cooking, place the crawfish tails in a large bowl and add the water.
Agitate thoroughly with your hands to rinse the crawfish and to
separate any remaining fat from them. Pick out any veins or other
debris. Drain the crawfish, reserving the liquid, and place the tails
in a separate bowl. Lower the heat under the vegetable mixture and
add the roux, salt, peppers and Tabasco sauce. Cook over medium heat,
stirring constantly, until the roux is completely blended in, 3-4
minutes. Stir in the crawfish fat and let the mixture simmer 4-5
minutes more, stirring frequently. If the oil begins to separate out,
just stir it back in until the mixture is smooth. Pour in the
crawfish liquid and bring to a heavy simmer. Cook for 10 minutes,
stirring often to keep the oil from separating. You can prepare ahead
to this point, returning the mixture to a simmer when you are ready
to proceed. Add the crawfish tails and simmer for 5 minutes. Stir in
the green onions and parsley and simmer for 1 minute more. Serve over
cooked rice. Festival: New Orleans Wine & Food Experience; June
13-16, 1995 Recipe: Alex Patout's Louisiana Restaurant
Recipe By : New Orleans Recipes
From:
Crayfish & Poached Quail Eggs Salad & Truffle
----VINAIGRETTE----
1/4 oz truffles
1 oz vinegar, red wine
3 oz oil, peanut
1 oz shallots, finely chopped
1 bunch dill, chopped
1 salt (to taste)
1 pepper (to taste)
----COURT BOUILLON----
1 gal water
8 oz carrots
8 oz celery
1/2 leek
2 garlic, cloves
8 oz onion
10 peppercorns
2 bay leaves
1 salt (to taste)
1 pepper (to taste)
----SALAD----
1 gal court bouillon
16 crayfish
8 eggs, quail
1 endive, belgian, head
1 chicory, red, head
1 vinaigrette dressing
Vinaigrette: ============
Put the truffles, shallots, dill, salt and pepper in a bowl.
While whisking, add vinegar. Continue whisking and add oil to
taste.
Court Bouillon: ===============
Coarsely chop all the vegetables. Place all ingredients in a
pot and cover with water. Cook over medium heat for 20 - 30 minutes.
Strain.
Salad: ======
In boiling water with a touch of vinegar, poach the quail eggs
until soft. Place them in a bowl with ice water to cool. Arrange the
endive and red chicory on a plate. Decorate with quail eggs and
crayfish tails. Serve with vinaigrette on the side.
Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette
----VINAIGRETTE----
1/4 oz truffles
1 oz vinegar, red wine
3 oz oil, peanut
1 oz shallots, finely chopped
1 bunch dill, chopped
1 salt (to taste)
1 pepper (to taste)
----COURT BOUILLON----
1 gal water
8 oz carrots
8 oz celery
1/2 each leek
2 each garlic, cloves
8 oz onion
10 each peppercorns
2 each bay leaves
1 salt (to taste)
1 pepper (to taste)
----SALAD----
1 gal court bouillon
16 each crayfish
8 each eggs, quail
1 each endive, belgian, head
1 each chicory, red, head
1 vinaigrette dressing
Vinaigrette:
Put the truffles, shallots, dill, salt and pepper in a bowl.
While whisking, add vinegar. Continue whisking and add oil to
taste.
Court Bouillon:
Coarsely chop all the vegetables. Place all ingredients in a
pot and cover with water. Cook over medium heat for 20 - 30 minutes.
Strain.
Salad:
In boiling water with a touch of vinegar, poach the quail eggs
until soft. Place them in a bowl with ice water to cool. Arrange
the endive and red chicory on a plate. Decorate with quail eggs and
crayfish tails. Serve with vinaigrette on the side.
Crayfish Etouffee
3/4 lb butter
2 cup chopped green pepper
4 teaspoon salt
1 teaspoon cayenne pepper
1/4 cup tomato paste
1 1/2 cup water
4 lb crayfish tail meat
1 teaspoon kitchen bouquet
6 cup chopped onion
5 each cloves of garlic
1 teaspoon black pepper
1 teaspoon sugar
3 tablespoon cornstarch
1 1/2 cup white wine
1 each scallion, chopped
In large heavy pot, melt butter and saute onions, celery, green pepper
and garlic until soft. Stir in salt, black and cayenne pepper, sugar and
tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve
cornstarch in water; add wine to mixture. Cook for 20 minutes or until
sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate
overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish:
Discard any dead crayfish in the sack. Wash crayfish in clean, cool water
just before cooking. They do not need to be purged with salt during
washing. Place the live crayfish in boiling water and boil for 10
minutes. (Season the water with one pound of salt per five gallons of
water. Add other seasoning to taste, including cayenne, garlic, onions,
lemons, lemon juice and crab boil.) Don't begin timing cooking until
watterreturns to a buil after adding crayfish. It's usual to add potatoes
and corn on the cob to the boil. Crayfish are easiest to peel when still
warm.
Crayfish Tails A La Carlton
1 quart water
1 teaspoon salt
1 tablespoon sugar
1 parsley leaves
12 each stalks of fresh dill
24 each frozen crayfish tails (2 lbs
----SAUCE----
1 cup hollandaise sauce
1 tablespoon finely chopped dell
1/2 teaspoon sugar
1/3 cup dry white wine
1.In skillet boil: 1 quart water with 1 teaspoon salt, 1 table- spoon
sugar, a handful of parsley leaves, and 12 stalks of fresh dill.
Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish
tails, bring to a boil and
simmer for 5 minutes. Let the crayfish cool in the liquid. When
cool enough to handle, remove meat and discard intestinal vein
which runs down back. The easiest way is to slit covering on
underside of tail on both sides with kitchen scissors, then peel
off shells. SAUCE: Put into small saucepan: 1 cup hollandaise
sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon
sugar. Whisk the sauce over low heat until warm, then whisk in
gradually: 1/3 cup dry white wine. Be careful not to let the sauce
get too hot. Pour sauce over crayfish and serve with cooked white
rice.
Cream Of Clam & Leek Soup
36 littleneck clams; smaller th
2 tablespoon butter
3 cup leeks, cut crosswise into fi
3/4 cup finely chopped onion
1 cl garlic; finely minced
2 cup dry white wine
1 freshly ground pepper; to ta
1 salt; to taste
2 cup heavy cream
1 cup milk
1 small dried hot pepper; optional
2 tablespoon ricard or pernod liqueur
Recipe by: Craig Claiborne - The New New York Times Cook Book 1.
Rinse the clams in several changes of cold water. Drain well. Heat
the butter in a heavy casserole or kettle and add the leeks. Cook for
about 2 minutes, stiring often. Add the onion and garlic. Cook
briefly, stirring. Add the wine, a little salt (the clams will give
up their liquid, which is salty) and pepper. Cover and bring to the
boil. Let simmer for about 5 minutes.
2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and
cover closely. Let cook for about 10 minutes or until the clams
open. Add the Ricard and stir. Serve piping hot with a soup spoon and
oyster fork.
Crispy Baked Fish & Herbs
4 each fillets white fish, 1 lb
1 each egg white
1 tablespoon water
1/2 cup cornflake crumbs
1/8 teaspoon lemon pepper
2 teaspoon chopped fresh parsley
1 teaspoon low fat margarine, melted
Preheat oven 400F. Lightly spray a medium size
shallow baking pan with vegetable spray. Rinse fish
and pat dry. In small bowl, beat egg white with a
little water. Dip fish in egg white, then roll in
crumbs. Arrange fish in baking pan. Sprinkle with
lemon pepper and parsley, then drizzle margarine over
all. Bake uncovered 20 min or until fish flakes
easily. Cal: 135; Fat: 2 g.
Crustless Crab Qiuche
8 oz alaska snow crab-frozen
4 each slices of bacon
3 each eggs
1/2 cup bisquick
1/3 cup melted butter
1 1/2 cup milk
1/8 teaspoon salt, dash pepper
2 cup shredded swiss cheese
Defrost and slice crab meat, save 2 T of crab meat
liquid- or use canned ham. Fry bacon until crisp.
Drain and crumble. Beat together-eggs, bisquick,
butter, milk, salt, pepper, and 2 T of crabmeat
liquid, until smooth. Pour into 9" pie plate.
Sprinkle crab, cheese and bacon over top, pressing
down gently. Bake 350 for 35-40 minutes.
Curried Oysters With Banana Salsa
4 tablespoon curry powder; best quality,*
4 tablespoon butter or margarine; melted
2 tablespoon shallots; minced
2 each cloves garlic; blanch&pureed
2 cup fish fumet
2 cup heavy cream
1 juice of 1 lime
1 salt to taste
20 each lg wellfleet oysters
2 lb whitefish trimmings
1 cup sliced mushrooms
1 each carrot; sm, chopped
1 each white onion; md, sliced thin
1 cup oyster liquor
1 cup white wine
4 cup water
1 each bay leaf
1 teaspoon peppercorns
1/2 teaspoon fennel seed
2 each sprigs parsley
1 teaspoon fresh thyme; minced
4 each red bananas; ripe, **
2 teaspoon serrano chiles; minced
2 tablespoon corn oil
2 tablespoon line juice
2 tablespoon cilantro; minced
2 teaspoon mint; minced
2 tablespoon tamarind paste
1/2 cup red bell pepper; ***
----~FISH FUMET----
----~BANANA SALSA----
* Use the best curry powder that you can find. Also the freshest.
** Cut the red bananas into 1/4-inch dice.
*** Cut the red pepper into 1/4-inch dice.
In a very heavy skillet, saute the curry powder in the butter until
fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the
mixture until 1/4 cup remains. Whisk in the cream and continue reducing
until slightly thick. Whisk in the lime juice and salt. Broil or grill
the oysters over pecan or mesquite until they open. Remove the top shell,
pour the curry sauce over them and top with the Banana Salsa. Serve.
FISH FUMET:
Combine all of the ingredients in a large saucepan and bring to a boil.
Lower the heat and simmer for 40 minutes. Remove from the heat and let
sit for another 30 minutes. Strain and reserve the liquid.
BANANA SALSA:
Mix all of the ingredients together blending well.
From the Coyote Cafe Cookbook By Mark Miller
Deep-Fried Catfish
2 lb catfish
1 teaspoon salt
2 eggs, lightly beaten
1 cup all-purpose flour
1/8 teaspoon pepper
1 cup dry bread crumbs
Heat oil to 375 degrees in deep fryer. Stir together flour, salt and
pepper. Coat fish with the mixture; dip into eggs, then coat with the
bread crumbs. Fry each piece for about 4 minutes or until golden
brown.
VARIATION: Prepare thin batter by mixing 1 cup all-purpose flour, 1
tsp baking powder, 1/2 tsp salt, 1 cup milk and beat till smooth.
Coat fish with flour mixture then dip into batter mixture.
Date: 04-08-91 Area: Cooking
Deep-Fried Crab Balls With Vinegar Dip
1/2 lb fresh cooked crab meat
2 oz pork fat from loin
6 peeled water chestnuts
1 scallion
2 eggs
2 tablespoon dry sherry
1 teaspoon salt
2 tablespoon cornstarch
1/2 teaspoon minced ginger root
2 cup deep-frying oil
1 vinegar dip:
2 tablespoon black chinjiang vinegar
1 tablespoon yellow rice vinegar
2 teaspoon thin soy sauce
1/2 teaspoon sugar
You can serve this dish hot or cold. We prefer the crab balls hot,
when their exterior is crisp and the meat hot and moist. They also go
better with the vinegar dip when hot. If you prefer to serve them
cold or at room temperature, delete the dip, or substitute something
like mustard and catsup.
Preparation: If you're using food processor, crab and pork fat should
be cold. Cut pork fat into cubes. Trim and cut scallion into 1"
sections, including greens. Using steel blade, place water chestnuts
and scallion in bowl; pulse/start to chop vegetables. Add crab meat
and pork fat; pulse/start to mince. Add eggs, sherry, salt, cornstarch
and minced ginger. Pulse/start 3 or 4 times to blend. Don't
overdo it; you don't want a puree.
Deep-frying: In wok or deep-fryer, heat oil until bubbles form around
a bamboo chopstick held upright in oil. Using teaspoon, form small
ball of crab mixture. Test cooking temperature; it should brown and
cook through in about 5 minutes; adjust heat if necessary. Proceed
with deep-frying about 6 balls at a time; avoid crowding them. Drain
on bamboo strainer or towel. If you can't serve them immediately,
refry briefly to crisp skin. Avoid overcooking.
Vinegar dip: Mix ingredients in a shallow bowl; place on serving
platter and surround with crab balls.
Deli Seafood Sandwich
8 oz crap flakes or chunks
1/3 cup mayonnaise
1 cup sliced celery
2 tablespoon finely chopped onion
6 uncut round sandwich buns
Shred the crab. Combine with mayonnaise, celery and onion. Cut top
1/3 off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture.
Replace top. 240 calories per serving
Denjang Jiege Keh (Spiced Crab Soup)
2 cup water
2 tablespoon denjang paste
1 soft bean curd; in 1/2 cube
1 teaspoon hot red chili powder; mix with 1 tb water
1 slice ginger; size of a quarter
1 small onion; sliced (1/3 cup)
1 garlic clove; crushed
2 crabs; each in 4 pieces
1/2 cup zucchini; sliced
"The people of Kwangju where this recipe originates like their food
salty and chili-hot. The fermented denjang paste provides the basis
of the seasonings, aided by the chili and ginger. The fresh crabs
absorb the flavors and the entire soup is enormously attractive. I
went to my teacher's house one August in the middle of a three day
pre-typhoon downpour. Sheets of water poured out of the sky as my
taxi wended its way to the edge of town. The rice fields in this
rice-growing region shimmered with an intense green as the rain
engulfed the paddy. It had a wild, wet beauty but I was glad when I
arrived and could concentrate in comfort on the crabs and the soup."
1. Put the water and bean paste (denjang) into a pan and simmer over
low heat, covered, for 10 minutes. Add the bean curd and cook for 5
minutes more.
2. Now add all the other ingredients and cook for 15 minutes more.
Serve in 4 individual bowls with rice and an assortment of side
dishes.
Deviled Codfish Patties
1 1/2 lb cod fillets, fresh or frozen
1 cup boiling water
1/4 teaspoon salt
1/2 cup breadcrumbs, soft
2 tablespoon parsley, chopped
1/2 cup salad dressing (mayonnaise)
1 cup egg
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1/8 teaspoon pepper
1 paprika, as desired
Thaw frozen fish.
Preheat oven to 400 F (hot).
Grease baking sheet.
Add fish to boiling, salted water. Cover and bring to a boil. Reduce
heat and cook 4 minutes or until fish flakes easily. Drain and flake.
Remove bones, if present.
Mix fix, breadcrumbs, and parsley.
Mix salad dressing (mayonnaise), egg, mustard, lemon juice, worcestershire
sauce, and pepper thoroughly. Stir into fish mixture. Mix well.
Form into 12 patties about 3 inches in diameter and 3/4 inch thick on
baking sheet. Sprinkle with paprika. Bake 15 to 20 minutes or until
lightly browned.
Calories per serving (2 patties): About 235
Deviled Crab
1 lb louisiana crabmeat
2 tablespoon onion,chopped
2 tablespoon flour,all-purpose
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
3 drop tabasco sauce
1 pinch cayenne pepper
1 tablespoon parsley,chopped
3 can crabmeat(6.5oz ea)
3 tablespoon butter or margarine,melted
3/4 cup milk
1 teaspoon mustard,powdered
1/2 teaspoon salt
1 pinch black pepper
1 each egg,beaten
1/4 cup bread crumbs,dry
1. Thaw frozen crabmeat or drain canned crabmeat; pick over.#
2. Cook onion in tablespoons butter until soft, then blend in flour.#
3. Add milk gradually and cook until thick, stirring constantly.#
4. Stir in lemon juice and seasonings.#
5. Stir a little of the hot sauce into beaten egg; add egg mixture to
remaining sauce, stirring constantly.#
6. Add parsley and crabmeat; blend well.#
7. Divide among six well-greased individual shells or 5-ounce custard
cups.#
8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over
mixture in each shell.#
9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.#
Deviled Crab Quiche
2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili seasoning
1/4 cup cold margarine, diced
1/4 cup lard, diced
1/2 cup finely grated cheddar cheese
3 tablespoon cold water
6 slice bacon, chopped
2 onion, chopped
4 oz crabmeat, flaked
3 eggs
2/3 cup half-and-half
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1 salt to taste
1 tomato slices (opt)
1 italian parsley sprigs (opt)
Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and
chili seasoning. Cut in margarine and lard until mixture resembles
bread crumbs. Add cheese and mix well. Stir in cold water and mix to
form a fairly firm dough. Knead gently on a floured surface and roll
out pastry. Set a 10" flouted flan pan with a removable bottom on a
baking sheet. Press pastry into flutes and trim edge neatly. Prick
base with a fork. Line pastry with waxed paper and fill with dried
beans.
Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes
more or until dry and lightly golden. Fry bacon 3 minutes. Add onion;
cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture
into flan shell. Whisk eggs, half-and-half, mustard, cayenne and
salt. Pour into flan shell. Bake 30-35 minutes or until set and
lightly golden. Garnish with tomato and parsley, if desired, and
serve warm or cold.
Deviled Oysters I
24 oysters
1/2 cup cracker crumbs, rolled
1/2 cup bread crumbs
1 teaspoon butter, melted
1 tablespoon butter
1 1/2 oz cream
1 salt & pepper to taste
Chop oysters finely; put in saucepan with 1 tsp butter and cream.
Season and add rolled cracker crumbs. Simmer five minutes, stirring.
Put in baking dish, sprinkle bread crumbs and bits of butter (1 Tbsp)
over the top and bake in moderate oven until rich brown..
Deviled Smelt
12 oz smelt, thawed if frozen
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 finely grated lemon peel
1 vegetable oil for frying
2 tablespoon chopped fresh parsley
1 lemon wedges
1 lemon peel strips (opt)
1 fresh dill sprig (opt)
Rinse smelt under cold running water. Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika
andlemon peel. Add smelt and shake well until fish are evenly coated. Half
fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds.
Place 1/2 of smelt in a frying basket. Lower basket gradually into hot
oil and fry 1 minute, shaking basket frequently. Drain on paper towels.
Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of
smelt into basket and fry 1-2 minutes more or until lightly golden and
crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle
with choppedparsley and serve hot with lemon wedges. Garnish with lemon
peel strips anddill sprigs, if desired.
Devilled Crab In Tomato.
2 cup cooked crab meat.
1/2 cup shallots, peeled, chopped.
1/2 cup lemon grass, sliced thin.
1/4 cup nam-prik pao.
1/4 cup fish sauce.
1/4 cup lime juice.
2 tablespoon sugar.
1/2 cup mint leaves, chopped fine.
1/4 cup scallions, sliced fine.
1/4 cup coriander leaves, chopped.
1 tablespoon chilli peppers, chopped.
30 each italian tomatoes.
Wash the tomatoes and dry. Cut in half lengthwise, and scoop out
seeds and pulps.#
Mix all remaining ingredients and fill the tomato halves. Arrange on a
platter, on a bed of lettuce leaves, and decorate with mint leaves.#
Diakon & Tuna Salad
1 no ingredients
3 c Daikon -- cut into 1 1/2"
: rub in 1/2 tbls -- of salt
: and drain
1/2 c Onion; thinly sliced --
: soak
: water for 10 minutes --
: drain
10 Okura -- rub in 1/2 tb
: salt
: cook, drain -- chopped
1 cn Tuna -- drained (keep 1 tb
: from tuna for -- dressing *
: DRESSING-----
1 1/2 TB Rice vinegar
1 1/2 TB Soy sauce
1 TB Juice from tuna* -- mix
: well
Put well-drained tuna flakes into a bowl and add daikon, onion and
okura; mix well. Pour in dressing to the tuna mixture and mix. Toss
and put into a serving platter and serve.
Recipe By :
Dijon Baked Salmon With Mousse Topping
----MOUSSE TOPPING----
1/2 lb filet of sole,cut 1 pieces
1 each egg
1/4 cup heavy cream
2 tablespoon dijon style mustard
----SALMON MIXTURE----
4 each salmon steaks,1 thick
3/4 cup dry white wine
1 tablespoon chopped onion
1/4 cup heavy cream
2 tablespoon butter or margarine
2 tablespoon dijon style mustard
Mousse Topping: In a blender or food processor,combine all
ingredients.Blend until smooth.
Salmon Mixture: Arrange salmon in a shallow baking dish,spoon
mousse on salmon.Add wine.Bake in a preheated 450 degree oven for 20
minutes.Remove salmon to serving platter.Keep warm.Pour fish liquid
into a large skillet.Add onion,cream and butter.Boil,stirring,until
reduced by one half.Mix in mustard.Serve salmon with sauce.
Dilled Salmon Salad
----FOR THE DRESSING----
1 cup plain nonfat yogurt
2 tablespoon finely chopped fresh dill
1 tablespoon red wine vinegar
1 salt and freshly ground pepper
----FOR THE SALAD----
1 2-lb salmon fillet(1 thick) cleaned; of skin and sinew
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 medium cucumber
1 curly leaf lettuce
4 ripe tomatoes; finely sliced
2 medium red onions; peeled and sliced thinly
1 lemon; halved lengthwise and th
Make the dressing: Stir together the yogurt, dill, vinegar, salt and
pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides
with oil, salt and pepper. Heat grill until very hot. Place salmon on
the grill and cook, covered, until flaky, about 3 1/2 minutes on each
side. Transfer to a serving plate and allow to rest for at least 5
minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss
with the dressing. Cover and refrigerate. Just before serving, peel
cucumber and cut in half lengthwise. Using a small spoon, scrape down
the center to remove seeds. Thinly slice. Mound salmon mixture in
center of a large platter lined with lettuce leaves. Surround with
cucumber, tomatoes, onions, and lemon slices. Garnish with additional
dill if desired.
Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat
(35%)
Dobi's Linguini & White Clam Sauce
1/4 cup butter
1 tablespoon onion, grated
1 clove garlic, minced
2 tablespoon flour
1/4 teaspoon tabasco sauce
1/2 cup white wine
1/4 teaspoon marjoram (dried)
1 tablespoon sugar
1 can baby clams (crown prince)
1 parsley (bunch)
Saute onion and garlic in butter. Sprinkle with flour and blend
well. Add the liquid from clams, wine, and Tabasco. Let mixture
thicken. Add sugar and marjoram. When blended, add claims stiring
until sauce begins to boil. Reduce heat and add parsley. Pour over
hot linquini.
Note: I started with a simple recipe and experimented with several
batches until I ended up with this one. My family loves it!
Drago's Char-Broiled Oysters
16 oysters, fresh; shucked, half of shells r
3 tablespoon butter; melted
2 garlic clove; chopped
3 tablespoon parmesan; grated
2 tablespoon parsley, fresh; chopped
Heat coals in outdoor grill to medium-hot. Place grill rack 4 inches
above coals. If using indoor broiler, heat.
Wash and dry reserved shells well. Replace oysters in shell halves. If
broiling, place shells on baking sheet.
In small bowl, combine butter and garlic; spoon over oysters. Sprinkle
oysters with Parmesan cheese. Grill or broil oysters just until they
begin to puff. Remove from heat and top with chopped parsley. Serve
immediately. Klara and Drago Setanovich opened the doors of their
seafood restaurant 22 years ago, and Louisiana locals have been
crossing its threshold ever since. This popular oyster dish was added
to Drago's menu by his son, Tommy, manager of this family-run eatery.
Dried Kingfish
1 stephen ceideburg
1 kingfish, 1 to 1-1/2lb
1 tablespoon finely sliced shallot
2 tablespoon shredded green mango
1 teaspoon shredded hot chilli
2 tablespoon fish sauce
3 tablespoon lime juice
1 teaspoon palm sugar
2 cup cooking oil
Snagged an excellent new Thai cookbook yesterday. It's
"The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.
This is a big, well-illustrated-with-color=photos book. Mike hauled
it home yesterday with another one, "Keo's Thai Cuisine". (Being no
dummy, he realizes that new cookbooks inspire me to cook so every so
often he'll grab something for me to avoid having to cook himself.)
But it wasn't that simple... He'd bought them both, but intended to
keep one and send one on as a thank-you gift to a fellow that took
him and Laurie sailing a couple of weeks ago.
"You get to choose one to keep."
The dreaded words...
I paled, started to shake. Sweat beaded my brow. I grabbed the
fanciest one--the hard bound "Keo's" book--and paged through it, awed
by the illustrations, impressed by the recipes. Then I grabbed
"Elegant Taste" and started on the first page, intending to skip
through it. Instead I went through the entire book, page by page,
from start to finish. I slammed it shut.
"This one."
"Elegant Taste" explains Thai ingredients (and gives both the Thai
names and spells them out using the Thai alphabet), makes sensible
recommendations for substitutions and has relatively simple but very
good and authentic looking recipes, each of which is illustrated by a
beautiful color photo. This can be really helpful when one is cooking
a new dish and isn't sure of what it should look like and what
garnishes to use. Garnishes are particularly important in Thai
cooking as they're meant to be eaten with the dish but often are not
referred to in the recipe. For instance, in the following recipe the
dish is presented on a platter with a half dozen or so scallion
brushes and tomato slices, neither of which are referred to in the
recipe.
As for this recipe, some of you might remember a while back when I was
raving about a dried, fried fish dish I'd had in a Thai place, but
couldn't find in a cookbook. It was in "Elegant Taste" and here it is.
Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
Preparation:
Wash, clean and butterfly the fish leaving the two sides joined along
the belly. Open the fish out flat so that the skin is downward,
remove the bones, and score the flesh with a knife.
After allowing it to dry, lay the fish opened out flat in strong
sunshine for five to six hours, turning regularly so the sun strikes
both the skin side and the interior.
Pour the oil into a deep frying pan and place on medium heat. When
the oil is hot, place the fish, still opened out, in the oil. When
the lower side becomes crisp and golden, turn the fish and continue
frying until it is done on both sides; then, remove from the pan,
drain, place on a serving dish.
Toss the shallots, mango and chilli together, seasoning with fish
sauce, lime juice and palm sugar so that a sour taste is the
predominant one. Spoon into a bowl and serve with the fish.
Serves two to three.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.
This dish is very savoury with a crunchy/chewy texture. The version I
had in the restaurant still had bones but was so well fried that I
just munched up the bones and all.
Incidentally, I'm going to buy the "Keo's" book as well. It looks
quite good too but seems to be tailored more toward Western kitchens.
For instance, it calls for brown sugar rather than palm sugar in most
recipes. Now that's a perfectly adequate substitution, but why bother
when I have palm sugar on hand? (Smug grin.)
Drunken Crab Bisque
3/4 lb crab meat
1/4 cup butter
1 cup whipping cream
1/4 cup scotch whiskey
1 quart milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 finely chopped parsley
Flake crab meat, picking over to remove any cartilage. Set the crab
meat aside.
Melt 1/4 cup butter in a large saucepan. Stir in flaked crab meat,
cream and whiskey. Over medium heat, stir until heated but do not
boil.
Stir in milk and season with salt and pepper. Cook until very hot,
but do not boil. Pour into a tureen or serve in individual bowls.
Garnish with chopped parsley.
Elegant Baked Fish
1 1/2 cup hellmann's mayonnaise
1 tablespoon creole mustard
1 tablespoon lemon juice
1 tablespoon tabasco
1 tablespoon worcestershire sauce
2 teaspoon garlic powder
3/4 teaspoon curry powder
Ritz crackers
Mix well and spread over eight fish fillets. Sprinkle with crumbled
Ritz crackers and bake at 400 degs for about 20 mins uncovered. Fish
is done when it flakes easily with a fork.
From: Best of the Best from Texas
Food & Wine RT [*] Category 3, Topic 6 Message 110 Fri Jan 17, 1992
P.T.MACELUCH [Blivet NJ] at 20:11 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Elegant Crabmeat Balls
2 can crabmeat (6-7 oz cans)
1 cup bread crumbs (fresh)
3 tablespoon sherry cooking wine
1 tablespoon lemon juice
1 tablespoon onion (grated)
1 teaspoon dry mustard
1/2 teaspoon salt
1 pepper
1 pkg bacon (cut into halves)
1 parsley
Drain and flake crabmeat; combine remaining
ingredients except bacon. Mix well. Shape into walnut
sized balls. Wrap in bacon half; secure with
toothpicks. Broil under medium heat until bacon is
crisp, approximately 10 minutes, turning to brown
evenly. Garnish with parsely ans lemon. Makes
appromately 2 dozen.
Elegant Southern Seafood Cake
1 pkg cornbread mix, prepared
1 each red bell pepper, small
2 each garlic cloves
1 lb lump crabmeat
1/2 lb flounder fillets
1/2 cup mayonnaise
1/8 teaspoon cayenne
1 white pepper to taste
1 each red onion, small
1 each green bell pepper, small
2 tablespoon olive oil
1/2 lb shrimp
1/4 lb scallops
2 tablespoon lime juice
1 salt to taste
6 tablespoon clarified butter
ell in advance, prepare cornbread according to package directions. ool and
process in food processor or blender to make fine crumbs. et aside. Finely
chop Onion. Remove seeds and veins from Peppers and hop into
approximately1/2 inch pieces. Peel, chop, and finely crush arlic. aute
Onion in 10 inchfrying pan in hot olive Oil until soft, about 4 inutes. Add
Peppers and Garlic and continue cooking until Peppers re almost tender.
Meanwhile, peelshrimp. Coarsely chop shrimp, callops and flounder. Remove
Onion/Pepper mixture from heat and add eafood, mayonnaise and lime
juice. Stir gently toprevent breaking p crab. Season to taste with Salt,
Pepper and cayenne. Shape into atties and coat both sides with cornbread
crumbs. (May now be placed n a plate and refrigerated for up to an hour)
When ready to serve, eat 2 tablespoons of the clarified Butter in the
frying pan over a oderately high flame. Saute 3 cakes at a time
until golden on both ides, about 2 minutes. Add more Butter as necessary.
May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and
place eafood cake on top.
Ellen's Seafood Chowder
3 medium onions, chopped
1 each red pepper, diced
4 medium potatoes, peeled and cubed
4 cup chicken broth
6 cup milk
4 tablespoon butter (or more)
4 tablespoon flour (or more)
1/2 lb scallops (1/4 pieces)
1/2 lb sealegs (artificial crab)
1 can baby clams
2 tablespoon parsley
1/2 cup dry sherry
1 black pepper to taste
2 tablespoon green peppercorns (optional)
Par-boil potatoes until tender and drain. In a 5 quart stock pot,
saute onions in butter together with the garlic, parsley, red pepper
and green peppercorns until onions are clear. Drain clams, and
reserve the juice. Add clams, crabmeat (cut in small chunks) and
scallops. Simmer until scallops loose their glassy appearance. Add
broth, clam juice, and potatoes, and bring to a boil. Combine
remaining butter and the flour in a saucepan to make beurre manie.
Remove a small amount of broth and whisk into the beurre manie. Add
milk to the chowder and bring to a simmer. Whisk in the
broth/butter/flour mixture a little at a time until desired
consistency is reached. Add sherry and pepper to taste. Simmer for 5
more minutes then serve garnished with a sprinkle of cayenne and a
sprig of parsley.
Erby`s Steamed Crawfish
35 lb crawfish
1 gal water
1 pint vinegar
24 oz dixie beer
1 1/2 cup seafood seasoning
Put water, vinegar, beer in bottom of pot. Should measure 4 inches.
Layer crawfish in steamer basket with seasoning every 10 inches. When
water starts to steam, add basket of crawfish and continue to cook
for 10 minutes after steam resumes. Turn out onto tray and sprinkle
again with seasoning.
Fancy Fish
1 mayo
1 lemon juice
1 dill weed
1 rehydrated dried tomato halves; chopped
1 dash hot pepper sauce
Mix all and serve as a sauce with fish or even fish sticks.
Fast With Five: Almond Trout
2 tablespoon butter
1/2 cup sliced almonds
1 1/2 lb trout fillets
2 tablespoon lemon juice
1/4 cup green onions, finely chopped
In a large nonstick skillet, heat butter over medium-high heat until
browned and sizzling stips. Stir in almonds; cook, stirring, for 1-2
minutes or until golden. With slotted spoon, remove and set aside.
Add trout fillets, skin side up; cook for 4-5 minutes or until edges
are opaque and bottom is browned. Turn fillets and cook for 2
minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2
minutes or until fish flakes easily when tested with fork. With
slotted spatula, remove fillets to serving platter.
Return almonds to pan; stir in green onions. Pour over fish.
Add a green vegetable such as frozen asparagud, plus rice fluffed and
wellseasoned with fresh parsley.
Makes 4 servings for $14.13CDN [Nov 94]
Per Serving: about 335 calories, 38 g protein, 19 g fat, 4 g
carbohydrate, excellent source iron
Faux Smoked Salmon
1 lb salmon, raw
2 tablespoon sugar
4 tablespoon salt *
1 tablespoon hickory salt
Mix sugar and salts together. Cover fish with this mixture and wrap
in plastic wrap. Place in a plastic bag; tie; and put in dish in the
refrigerator, meat side up, for two days. Turn the whole bag over and
keep in the refrigerator for four more days. Wash off brine. Slice
diagonally.
* Add more salt if desired. This recipe makes Nova-type lox (smoked
salmon).
Fettuccine With Scallops & Peas
2 cup fresh peas (or 10-oz pkg fro en)
3/4 lb fettuccine
1 1/4 lb sea scallops, rinsed, patted ry
2 tablespoon unsalted butter, cut into bi s
1 saffron butter sauce (see r cipe)
In a saucepan of boiling salted water, cook peas for 3-5 minutes
(fresh may take slightly longer.) or until they are just tender.
Drain well. In a kettle of boiling salted water, cook the pasta until
it is al dente, drain, and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water, season
them with salt and pepper and steam them, covered, for 2-3 minutes,
or until they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste.
Heat the mixture through, over low heat, tossing it well. Add the
scallops and the saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
Fillet Of Fish A L'orange
6 each small chopped green onions
1/2 lb fresh mushrooms, sliced
1 lb flounder
1/4 teaspoon salt & pepper
1/2 teaspoon dried whole italian season
2 tablespoon olive oil
1/4 teaspoon soy sauce
1/2 cup white wine
1/4 cup orange juice
3 tablespoon curacau liqueur
1 each paprika
2 tablespoon minced parsley
Layer half of each of green onions and mushrooms in a
greased 9-inch baking dish. Add fish, and sprinkle
with salt, pepper and Italiian seasoning. add
remaining onions and mushrooms. Combine olive oil and
next 4 ingredients, pour over vegetables and fish.
Cover and bake at 350 for 40 minutes or until fish is
opaque. Sprinkle with paprika and parsley.
Fish And Potato Platter
8 oz plain non-fat yogurt
2 tablespoon rice vinegar
1/2 teaspoon salt
3/4 lb small red potatoes, sliced
1 cup broccoli florets
1/4 cup chopped fresh dill
2 tablespoon chopped chives
1/2 teaspoon pepper
1 lb salmon filets, cut in pieces
2 tablespoon lemon juice
Combine first 6 ingredients in a small bowl; cover and chill.#
overlap potato slices around edge of a round 12 inch platter. Cover and
microwave at high for 3 minutes. Uncover and place fish in a ring inside
potatoes with pieces end to end. Mound broccoli in center of platter.
Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8
minutes or until fish is cooked through and potatoes are tender, giving
dish a half-turn at 4 minute intervals. Serve with a dill sauce.
Fish Brown Sauce
----SEASONING MIX----
1 each whole bay leaf
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground cayenne pepper
----MAIN INGREDIENTS----
2 tablespoon vegetable oil
3 tablespoon all-purpose flour
1/4 cup finely chopped onions
4 teaspoon canned tomatoe sauce
1 teaspoon worcestershire sauce
2 cup hot basic seafood stock
2 tablespoon burgundy wine
2 tablespoon unsalted butter, softened
Serve this delicious sauce over broiled, fried or
baked fish fillets or broiled, fried or baked oysters.
Combine the seasoning mix ingredients in a small
bowl and set aside. Heat the oil in a heavy 1-quart
saucepan over high heat just until the oil starts to
smoke, about 1 to 2 minutes. With a metal whisk, mix
in 2 tablespoons of the flour, whisking constantly and
scraping pan bottom well, until the roux is dark
red-brown to black, about 2 minutes, being careful not
to let it scorch or splash on your skin. (Remove from
heat momentarily if it is browing too fast for you to
control, continuing to stir constantly.) Immediately
whisk in the onions; reduce heat to low and continue
stirring and cooking about 1 minute. Add the tomato
sauce and stir and cook 1 minute. Then stir in the
seasoning mix and the Worcestershire (the mixture
should now be thick and dark red-brown); cook 2 to 3
minutes, stirring constantly. Add the stock; turn
heat to high and bring to a boil, stirring often.
Reduce heat to maintain a simmer and cook about 6 to
8 minutes, stirring often. Stir in 1 tablespoon of
the burgundy and remove from heat. In a small bowl
mix the butter and remaining 1 tablespoon flour until
creamy. Return sauce to low heat; gradually add the
butter mixture to the sauce, whisking until well
blended each time. Return sauce to a simmer and
simmer 10 minutes, stirring often. Add the remaining
1 tablespoon burgundy. Remove from heat and discard
bay leaf. Serve immediately.
From Paul Prudhomme's "Louisiana Kitchen"
Fish Devine
4 fillets of white fish
1 salt and pepper to taste
3 ripe but firm bananas
1 half ripe papaya, large
1/2 cup margarine
1/3 cup fresh chopped parsley
Arrange fillets in single layer in a buttered broiling platter.
Sprinkle with salt and pepper. Peel bananas and cut into 1/2 inch
diagonal slices and dip in lemon juice. Pell and de-seed papaya and
cut into 1/2 inch thick lengthwise slices. Arrange fruits alongside
fish. Dot fish and fruit with 1/4 c of the margarine. Broil about 3
inches from the heat for about 5 minutes, or just until the fish
flakes easily with a fork. Meanwhile, heat the remaining butter until
it foams and browns. Stir in 2 T lemon juice and parsley. Pour over
the broiled fish and fruits.
Taken from back of a 1974 calendar from local Hawaiian newspaper.
Fish Dish
1 1/2 lb turbot, or other lean fish
3/4 cup butter, melted
1 each lemon, juiced
1/2 cup grated parmesan cheese
1 cup fine bread crumbs
Cut fish into steaks. Combine melted butter and lemon. In a separate
bowl, mix Parmesan cheese and bread crumbs. Dip each piece of fish into
melted butter and then roll in crumb mixture. Bake at 350 degrees for 15-
20 minutes. Serves 4.
Fish Fillets
1/2 lb fish fillets (any kind)
1/4 stick of butter
2 tablespoon lemon juice
1 curry
1 cayanne pepper
1 minced garlic
1 mrs. dash
1/2 teaspoon chicken bullion
2 tablespoon water
Put fillets in microwave safe baking dish. Sprinkle
with lemon juice, assorted spices, and bullion. Place
butter on top of fillets, so it will melt over them.
Add a little water, cover with plastic wrap and punch
with holes. Microwave on high for 3-5 minutes or until
fish will flake witha fork.
Fish In Hot Fanny Sauce
4 tablespoon butter, unsalted
1 teaspoon cayenne pepper
1 tablespoon tabasco sauce
1 teaspoon black pepper, ground
1 teaspoon white pepper, ground
1 teaspoon paprika
1 teaspoon oregano
1/4 cup onion, minced
3 garlic cloves, in thin slices
1 tablespoon pecans, chopped fine
1/4 cup pecans, sliced
2 teaspoon lemon juice
2 fish steaks or tournedos, cut about; 1 inch thick)
Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika
and diced pecans. Cook over medium heat until onions are clear. Add
Tabascosauce.
Turn heat to high, add sliced pecans and fish pieces cut about 1
inch thick. Cook on high 4-5 minutes per side. Smear uncooked side
with sauce before turning. Add lemon juice and oregano after turning.
NOTES:
* Fish in a hot garlic/pecan sauce -- The Cajun Cafe in
Portland Oregon serves a sauce whose recipe they got under license from
K-Paul's in New Orleans. They devoutly refused to answer all of my
questions about the sauce or its ingredients, so I've tried to formulate
it on my own, at home.This stuff doesn't taste exactly like what the
restaurant serves, but it's delicious in its own right. Maybe it's best to
title the recipe "fish withsomething not entirely unlike hot fanny sauce."
This sauce is best served with a moderately
strong fish: I would recommendsturgeon, swordfish, or tuna.
* If you are cooking more pieces of fish
than will fit in the skillet at once, make the sauce ahead, put it aside
(keep warm) and add it before cooking each piece of fish.
* Serve with a simple rice or pasta
dish. I use saffron rice with snow peas, or linguine with shrimp meat
and pesto.
: Difficulty: moderate.
: Time: 45 minutes.
: Precision: no need to measure.
: Steven McGeady
: Intel Corp., Hillsboro, Oregon,
USA : mcg@omepd.intel.com
: Copyright (C) 1986 USENET
Community Trust
Fish Marinade
2 cup chablis wine
2 tablespoon lemon juice
2 teaspoon salt
2 tablespoon creole mustard
1/2 teaspoon ground cayenne pepper
Mix all ingredients together and stir well. Use as a marinade,
Then as a basting sauce when you cook fish.
From Justin Wilson's "Outdoor Cooking With Inside Help"
Fish 'n Flakes
2 each 3 oz fish fillets
1/8 cup skimmed milk
1/3 cup crushed corn flakes
1/2 teaspoon saffflower oil
1 season to taste
RINSE AND PAT DRY FILLETS. DIP FILLETS IN MILK THEN ROLL IN CORN FLAKES
LET STAND BRIEFLY SO CRUMBS ADHERE. BRUSH THE OIL AROUND THE BOTTOM
OF A 9
X 9 PAN. PLACE FILLETS IN PAN, SEASON, AND BAKE (UNCOVERED) AT 400 F. FOR
10 MINUTES, TURNING AFTER 5 MINUTES. SERVE IMMEDIATELY. NOTE: DO NOT
TRY
TO KEEP THE FILLETS WARM BY COVERING. THE CORN FLAKES VALUES PER
SERVING
CHOLESTEROL: 43 mg. TARTER SAUCE 1/4 CUP LOW FAT PLAIN YOGURT 2
TABLESPOONS SWEET PICKLE RELISH MIX TOGTHER AND SPREAD OVER FISH
VALUES
PER SERVING CALORIES: 12 ADDED FAT: 0 CHOLESTEROL: 1 mg.
Fish Stew
1 1/2 lb monkfish (or see note)
1 seasoned flour
3 tablespoon vegetable oil
1 tablespoon sesame oil
1 oz ginger root - peeled & finely slice; d
5 garlic cloves; peeled,sliced
2 dried chilies; broken
1 tablespoon mustard seeds
1 teaspoon asafoetida
1 teaspoon tamarind; soaked in water
8 oz mushrooms
2 1/2 pint water
1 lb potatoes; peeled & diced
1 sea salt
1 freshly ground pepper
1/4 oz coconut, grated
2 tablespoon chopped coriander leaves
*Note: Any dense white fish, or 4 large shark steaks may be substituted
formonkfish.
Cut the fish into chunks and toss in the seasoned flour. Heat the two
oilstogether and throw in the ginger, garlic, chilies, mustard seeds and
asafoetida. Cook for a moment then add the fish, saute for another
moment,then add the mushrooms, tamarind and the 2 1/2 pints of water with
the pototoes. Bring to the boil and simmer for 20 minutes. Taste and
season if necessary. Add the coconut to thicken slightly, then throw in
the coriander leaves. Serve with saffron rice.
Fisherman's Bouillabaisse
1/4 cup olive oil
2 each med. cloves garlic fine chop
1 cup water
1/2 cup dry white wine
1 each env. soup mix *
1 tablespoon finely chopped parsley
1 teaspoon thyme leaves
14 1/2 oz (1 can) tomatoes **
1 1/2 lb lobster tails ***
1 lb fish ****
6 each clams, well scrubbed
6 each mussels, well scrubbed
* Soup mixes to be used. Choose one. Onion or
Onion-Mushroom. ** Canned tomatoes should be
whole peeled tomatoes, undrained and *** There
should be about 3 lobster tails that are cut into
3-inch **** Fish that can be used. Choose one.
Red Snapper, cod, hallibut, or
Fishfilet On Cabbage Salad
22 oz fish filet
6 tablespoon lemonjuice
1/2 cabbage head
1 pepper, red
1 pepper, yellow
1 bunch thyme
4 tablespoon olive oil
4 tablespoon flour
2 oz butter
1 black pepper to taste
1.Wash the fish, dry with papertowl and sprinkle with two tablespoons
of the lemonjuice. 2.Clean the cabbage and cut into small
stripes;blanch the cabbage in boiling saltwater for a couple
minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme
and rip off the leaves;discard the stems. 4.Clean and core peppers;
slice into small stripes. 5.Mix the left over lemonjuice with the
salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the
cabbage with the peppers and mix in the marinade and arrange on a
platter. 7.Cut the fish in stripes and roll in flour and fry in the
butter untill golden brown and serve, still warm, on the cabbage
salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY
315-786-1120
Foil Envelope Fish
1/2 green pepper, sliced
1 green onion, sliced
1 each salt
1 filet firm white fish
1/2 tomato, sliced
1/2 tablespoon basil
1 each white pepper
3 slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and
green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon
basil,salt and pepper. Place fish on vegetables. Sprinkle with remaining
basil,salt and pepper. Top with lemon slices. Fold upper half of foil
over fishand vegetables. Double fold edges of foil to make a tight 1/2
inch seal. Place foil envelope on baking sheet and bake at 450F for 15
minutes or until envelope puffs. To serve, Cut an "X" in top of
envelope and fold foil back.
French Quarter Catfish
24 catfish fillets
1 quart white wine
1 cup vegetable oil
2 tablespoon thyme
3/4 cup butter,margarine,bacon fat
1 paprika
----LOUISIANA EPICURE'S SAUCE----
2 quart heavy cream,whipped
2 cup mayonnaise
1 cup tomato sauce
1/2 cup dijon mustard(or to taste)
1/2 cup horseradish,prepared
2 tablespoon sugar
1 teaspoon cayenne pepper
1. Thaw frozen fish according to package directions.#
2. Blend wine, oil and thyme in large non-aluminum bowl or dish;
marinate catfish in mixture 4 hours.#
3. Remove catfish and drain.#
4. Place fillets on baking sheets; dot with butter and sprinkle with
paprika.#
5. Either broil until fish is brown, sizzling and flakes easily (time
depends on heat of broiler), or bake in preheated 350'F. oven 30
minutes, or until fish flakes.#
6. Serve with Louisiana Epicure's Sauce.#
*** LOUISIANA EPICURE'S SAUCE ***#
1. Combine all ingredients; store in refrigerator until ready to use.#
2. Just before serving fish, spread 1/4 cup sauce on each fillet; pass
under broiler.#
Fresh & Smoked Salmon Pate
1/4 cup heavy cream
1/4 cup dairy sour cream
3 cup cold water
1 peeled and sliced thin
1 carrot
1 thin sliced small onion
1 bay leaf
3 thin lemon slices
1 fresh red chili pepper
1 lb fresh salmon fillets w/skin
4 shallots fine chopped
1 1/2 tablespoon + 1/2 cup (1 stick)
1 unsalted butter at room
1 temperature
8 oz smoked salmon diced
2 tablespoon lemon juice
1 1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fine chopped fresh dill
1 plus a few sprigs for
1 garnish
6 tablespoon clarified butter
Whish together heavy cream and sour cream in small bowl. Refrigerate.
Combine cold water, carrot, onion, bay leaf, lemon slices and chili
pepper in skillet large enough to hold the salmon fillets in one
layer. Bring to boiling; continue to boil 10 minutes. Lower to
simmer. Add salmon, skin side up. Simmer very gently over medium low
heat until salmon is just cooked, about 10 minutes. Do not overcook.
Remove salmon from poaching liquid; remove and discard skin. Cool
completely. Saute shallots in the 1 1/2 tablespoon butter in small
skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor. Add salmon, smoked salmon and
cream mixture to food processor. Puree until smooth. With processor
running, add remaining 1/2 cup butter, bit by bit, until smooth. Add
lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup
souffle dish or decorative serving dish. Smooth top with rubber
spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf
and small sweet red pepper strips, if you wish. Pour clarified butter
over top of pate to cover completely. Refrigerate 4 hours to set
pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan
over medium heat. Remove from heat; skim off foam from top. With
small ladle, spoon clear liquid butter into a dish, leaving milky
solids behind. Discard milky solids. Use clear butter.
Fresh Halibut Baked With Smoked Salmon
1/8 lb kippered salmon (soft-smoked) cut; in 1/4
2 tablespoon lemon juice
4 tablespoon sherry
2 lb halibut steak, 1 thick
4 oz butter
2 tablespoon coarsely chopped walnuts (optional; )
1 pepper
Melt butter in skillet over medium flame; when very hot but not
smoking, brown steaks quickly, 2 minutes on each side; add lemon
juice and sherry; season with pepper to taste; heat 1 minute only;
remove from heat. Place halibut in shallow glass dish; pour pan
juices over; garnish with nuts and smoked salmon. Bake at 350 for 10
minutes or until fish flakes with a fork.
Fresh Salmon Pate
1 1/2 lb boned and skinned salmon
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground bay leaves
1/2 lb butter
1 fresh lemon juice
1 chopped parsley or chives for decor; ation
Check that as many bones as possible really have been removed, then
put the salmon into a large saucepan of cold water with a pinch of
salt and a squeeze of lemon juice.
Bring it to the boil, then turn the heat down and poach gently for 10
to 15 minutes - one large piece of salmon will take longer than a
couple of smaller pieces.
Turn off the heat and allow to cool in the water for another 10
minutes. If the skin is still on, you will find it lifts away
effortlessly at this point.
Put the salmon into a big bowl and mash it with a fork, or use a food
processor. gently melt the butter in a saucepan and add to it all the
other seasonings - the ground bayleaves, white pepper, cloves, mace
or nutmeg and the salt. Stir thoroughly and pour it into the salmon.
If you are using a food processor, give it another quick whizz,
otherwise stir with a fork until it is thoroughly amalgamated.
If you want to serve the salmon pate in slices, spoon the mixture
into a loaf shaped container lined with cling film, otherwise put it
into a round bowl of souffle dish.
Smooth the top and sprinkle with a little parsley or chives for a
lovely contrasting colour, and chill in the fridge for at least four
hours.
Serve with lots of crusty french bread.
Fresh Trout Florentine
1 teaspoon safflower oil
1/4 cup minced green onions; incl top
1 teaspoon olive oil
1/4 cup dry sherry
2 cup chopped spinach
1/4 cup pine nuts
1 1/4 cup whole-wheat bread crumbs
4 tablespoon nonfat milk
1/4 teaspoon lemon juice
2 1/2 lb fresh trout (about 4 fish) cleaned
1 cup white wine
1/4 teaspoon pepper
2 teaspoon unsalted butter
Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking
pan with safflower oil.
2. In a medium skillet over medium-high heat, saute green onion in
olive oil and sherry until soft. Add chopped spinach and pine nuts,
and cook until spinach has wilted (2 minutes). Remove from heat. Add
bread crumbs, milk, and lemon juice and mix well.
3. Wash and pat trout dry, inside and out. Stuff cavity of each trout
with one fourth of the spinach mixture. Cut 4 sheets of parchment and
place 1 trout on each. Set aside.
4. In the same skillet combine wine, pepper, and butter. Bring to a
boil over high heat, and cook until alcohol has evaporated (2
minutes). Pour equal amounts of wine mixture over trout and seal
parchment packets. Place packets on prepared baking sheets and bake
for
12 minutes. Serve hot.
Fresh Tuna Salad
----BILLS20086----
2 lb fresh tune
1 1/2 teaspoon liquid crab boil
6 eggs; hard-boil, chop
1 cup onion; chop fine
1/2 cup celery; chop fine
1/2 cup dill pickle relish
1 mayonnaise
1 creole seasoning; to taste
Boil tuna in a pot of water seasoned with crab boil until it flakes
apart. Remove from heat and soak for 15 to 20 minutes. Drain, cool
and break into small pieces. Mix tuna with all ingredients to desired
consistency. Serve on sandwich or with crackers.
Fresh-Tuna Salad Nicoise
1 tablespoon olive oil
3 eight-ounce tuna steaks
1 salt and pepper
24 whole cherry tomatoes
7 whole scallions -- cut into
1/2 wedges
6 cup watercress leaves -- torn
1 into pieces
3 teaspoon capers
1/2 cup nicoise olives -- pitted
3 whole anchovy fillets --
1 rinsed and minced
1/4 cup nicoise vinaigrette (see
1 recipe)
Brush grill lightly with oil. Heat grill to medium hot. rub tuna with
oil. Sprinkle with salt and pepper. Sear until just pink in center, 3
to 3 1/2 minutes per side. Let cool. slice across into 1/4-inch
strips. Toss tuna, tomatoes, scallions, watercress, capers, olives
and anchovies with vinaigrette. Serve at room temperature.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31
~0500
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