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Celtic Radio Community > From Your Kitchen to My Plate > Seafood Recipes


Posted by: DraconisMajore 03-Jan-2004, 12:55 PM

* Exported from MasterCook *

New Year's Steak 'n' Shrimp

Recipe By :Forrest Gump
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 unpeeled jumbo fresh shrimp
1 garlic clove -- sliced
1 tablespoon butter or margarine -- melted
3 tablespoons dry white wine
2 beef tenderloin steaks, 1" thick
Fresh parsley sprigs -- for garnish

Peel and devein shrimp, leaving tails intact. Cook garlic in butter in small skillet over medium heat, stirring constantly, 1 minute. Add shrimp; cook, stirring constantly, 5 minutes or until shrimp turn pink. Add wine; stir well. Cover mixture; set aside, and keep warm.

Place steaks on rack of a broiler pan; broil 5 1/2 inches from heat (with electric oven door partially opened) 4 to 5 minutes on each side or to desired degree of doneness.

Place steaks on individual serving plates. Arrange shrimp on steaks; spoon wine sauce over shrimp. Garnish, if desired.

This recipe yields 2 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 6g Fat (93.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


Posted by: DraconisMajore 03-Jan-2004, 12:57 PM

* Exported from MasterCook *

Sizzlin' Szechuan Shrimp

Recipe By :Forrest Gump
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds unpeeled medium-size fresh shrimp
1/2 cup water
1/2 cup catsup
1/4 cup sugar
1/4 cup chili sauce
2 tablespoons cornstarch
3 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
1/4 cup vegetable oil
6 green onions -- chopped
3 garlic cloves -- minced
1 can water chestnuts - (8 oz) -- drained, chopped
1 1/2 teaspoons dried crushed red pepper
1 teaspoon minced peeled gingerroot
1 teaspoon freshly-cracked black pepper
Hot cooked rice

Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.

Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice.

This recipe yields 6 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 176 Calories; 11g Fat (55.2% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 03-Jan-2004, 12:57 PM

* Exported from MasterCook *

Walnut Fried Shrimp

Recipe By :Forrest Gump
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 unpeeled jumbo fresh shrimp
2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup milk
2 large eggs -- lightly beaten
2 cups ground walnuts
Vegetable oil -- for frying
Commercial cocktail sauce
Commercial tartar sauce
Lemon wedges -- for garnish
Fresh parsley sprigs -- for garnish

Peel shrimp, leaving tails intact; devein, if desired. Combine flour, salt, and pepper; stir well. Combine milk and eggs; stir well. Dip shrimp into egg mixture, and dredge in flour mixture. Dip shrimp into egg mixture again, and dredge in ground walnuts. Place coated shrimp on a wax paper-lined baking sheet; cover shrimp, and freeze 2 hours.

Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 350 degrees. Fry shrimp, a few at a time, until golden. Drain on paper towels.

Arrange shrimp on a serving platter; serve with cocktail sauce and tartar sauce. Garnish, if desired.

This recipe yields 4 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 541 Calories; 27g Fat (44.7% calories from fat); 21g Protein; 56g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 126mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 03-Jan-2004, 12:58 PM

* Exported from MasterCook *

American Grill's N' Awlins Bbq Shrimp

Recipe By :Chef Gary Mlinarich, The American Grill Restaurant
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Main Dish
Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== FOR SHRIMP ===
2 dozen large shrimp - (abt 1 lb)
1/4 pound unsalted butter -- plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/4 cup beer -- at room temperature
=== FOR SEASONING MIX ===
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves -- crushed
1/8 teaspoon dried oregano leaves

Rinse the shrimp in cold water and drain well. Peel and devein shrimp.
Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stick
butter, garlic, Worcestershire sauce and seasoning mix in a large skillet
over high heat. When the butter is melted, add the shrimp. Cook for 2
minutes, shaking the pan (don't stir) in a back-and-forth motion. Add
remaining 5 tablespoons butter, cook and shake pan for 2 minutes. Add
beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on a
platter with cooked rice mounded in the middle and the shrimp and sauce
surrounding it.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.


Source:
"Kitcken Link (Copycat Collection) at
http://www.kitchenlink.com/copycat.html"
S(Formatted for MC5):
"08-13-1999 by Joe Comiskey - [email protected]"



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 678 Calories; 75g Fat (98.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 569mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 15 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 03-Jan-2004, 01:26 PM

* Exported from MasterCook *

Baked Cajun Catfish

Recipe By :Mary E. Ross, "Lighten Up: The Art of Low Fat Gourmet Cooking"
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds fresh or frozen catfish fillets
(2 large fillets cut in half
or 4 small fillets)
2 egg whites
(or 1 egg and 2 tbspns fat-free
egg substitute)
Cooking spray -- as needed
=== SPICY CAJUN BREAD CRUMBS ===
3 slices fresh Italian or sourdough bread made
without added fats or sugar
(or 1 1/2 cups herb or garlic seasoned
fat-free salad croutons)
2 tablespoons yellow corn meal
1/4 teaspoon salt - (to 1/2 tspn)
1 fresh garlic clove -- peeled
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
3/4 tablespoon cayenne pepper or Cajun seasoning -- or more to taste
1 tablespoon sweet Hungarian paprika

Beat egg whites together with 1 tablespoon water in a small bowl. Coat both sides of fillets in egg white and roll in seasoned bread crumbs. Place breaded fillets on a plate and chill for 30 minutes.

Preheat oven to 425 degrees. Lightly spray a non-stick or stick-resistant baking dish or baking sheet with cooking spray. Place fillets in dish or on sheet and bake for 20 to 35 minutes depending on thickness. Remove fillets from oven and serve with lemon and nonfat tartar sauce.

Spicy Cajun Bread Crumbs: Toast fresh bread if using and let cool until dried out. Combine bread or croutons in food processor with remaining ingredients and process until fine.

This recipe yields 4 servings.

Source:
"KSL TV, Salt Lake City, UT at http://www.ksl.com/TV"
S(Formatted for MC5):
"07-15-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 10 Calories; trace Fat (1.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 03-Jan-2004, 01:27 PM

* Exported from MasterCook *

Baked Scallops

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bay or calico scallops
(or sea scallops cut in quarters)
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/4 cup heavy cream
1/2 cup fresh bread crumbs -- mixed with
2 tablespoons melted margarine

Mix wine, lemon juice, salt, and pepper in medium bowl. Stir in scallops. Add cream and stir. Place mixture in shallow baking dish. Sprinkle with bread crumb mixture.

Bake at 400 degrees until scallops are done, mixture is bubbly and crumbs are browned (approximately 15 minutes).

This recipe yields 4 servings.

Source:
"New York Seafood Council at http://www.nyseafood.org"
S(Formatted for MC5):
"07-05-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 11g Fat (85.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : Recipe provided by the North Carolina Sea Grant Program

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Posted by: Shadows 03-Jan-2004, 07:19 PM
Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE Shadows

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

I was finally able to keep some of these for a photo... hope it posts!

user posted image


Posted by: Shadows 03-Jan-2004, 07:22 PM
This one comes from a good friend of mine and fellow 18th century camper.

Recipe Name: JOE'S FIRST NIGHT SHRIMP
Category: GRILL
Serves: 4

SOURCE JOE SABLE

1 Pound THAWED OR RAW LARGE SHRIMP PEELED.
1 Pound BACON CUT IN HALF.
12 8" BAMBOO OR WOODEN SQUERS.
As req YOUR FAVORITE BBQ SAUCE.

This is a camp favorite the first night in camp. Prepare in advance and cook on a braiser or grill.


WRAP 1 SHRIMP AT A TIME WITH 1/2 STRIP OF
BACON.
PLACE ON 2 SQUERS.
REPEAT SHRIMP WRAP AND PLACE ON SAME 2
SQUERS.
CONTINUE WITH 4 MORE SHRIMP, (6 SHRIMP
TO A PAIR OF SQUERS).
REPEAT PROCESS UNTIL ALL SHRIMP ARE USED.
THIS WILL MAKE ABOUT 4 RACKS OF SHRIMP.
GRILL UNTIL DONE THEN COVER WITH BBQ
SAUCE FOR THE LAST 5 MINUTES.

Posted by: valpal 59 03-Jan-2004, 08:39 PM
Yummmmm! Can't wait to try these. eat.gif

Posted by: maggiemahone1 03-Jan-2004, 10:14 PM
OHHH Myyyy, I love shrimp. All the recipes sounds delicious. Thanks!

maggiemahone1

Posted by: DraconisMajore 04-Jan-2004, 07:54 AM

* Exported from MasterCook *

Alaska King Crab Stir-Fry

Recipe By :n/a
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces king crab split legs -- thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 small garlic clove -- minced
2 tablespoons oil
1 cup fresh Chinese pea pods
(or thawed 6-oz pkg frozen
Chinese pea pods)
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water

Cut crab legs into 2 1/2- to 3-inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated.

Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear.

This recipe yields 2 servings. Recipe can be doubled.

Comments: About 6 ounces Alaska King crab meat can be substituted for the split crab legs; one green pepper, sliced vertically, can be substituted for the Chinese pea pods.

Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"
S(Formatted for MC5):
"04-06-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 14g Fat (75.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 04-Jan-2004, 07:55 AM

* Exported from MasterCook *

Au Gratin Potatoes With Smoked Salmon And Ale

Recipe By :Susan Volland
Serving Size : 8 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 onions -- sliced
3 pounds waxy potatoes -- peeled, and
thinly sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
3 cups grated Gruyere or sharp cheddar cheese
2 tart apples, such as Granny Smith -- peeled, cored,
and thinly sliced
1/2 pound hot-smoked salmon -- diced
1 bottle ale - (12 oz)
1 cup water
1 tablespoon chopped parsley -- for garnish

Seafood Alternatives: smoked trout

Heat the olive oil in a large skillet, add the onions and sauté until tender and lightly colored, 8 to 10 minutes; set aside. Preheat the oven to 350 degrees.

Lightly oil a 9- by 13-inch baking dish. Arrange one-third of the sliced potatoes in the dish and sprinkle lightly with salt and pepper. Add one-third of the cheese, one-third of the onions, half of the apples and half of the salmon.

Repeat with another third of the potatoes, salt and pepper, followed by the remaining salmon and apples and another third of the cheese and onions. Finish with the remaining potatoes and sprinkle with the last of the cheese and onions.

Pour in the ale and water along the edges of the pan and bake for 1 hour, until bubbly, brown and tender.

Sprinkle with the chopped parsley. Let stand a few minutes, cut and serve warm.

This recipe yields 8 servings.

Comments: This is a tasty variation of the classic scalloped potatoes often prepared with ham. The apples and ale add a nice tang and keep the dish from being too rich.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 3g Fat (73.8% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Posted by: DraconisMajore 04-Jan-2004, 07:56 AM

* Exported from MasterCook *

Baked Scallops And Mushrooms In Garlic Sauce

Recipe By :Kathleen Stang
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 garlic cloves -- minced or pressed
1 pinch crushed red pepper flakes -- or more to taste
1 pinch salt

Seafood Alternatives: shrimp

Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.

Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.

Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.

To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

This recipe yields 6 to 8 servings.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 7g Fat (74.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Posted by: Aon_Daonna 05-Jan-2004, 10:09 AM
I can't stand shrimp *shudders* my auntie makes a great mussle-gratin... I'll ask her for the recipe. So long you'll have to be satisfied with the fish.

this is the way my grandmother did it... always for the friday before easter:

Backfisch mit Bratkartoffeln und Remoulade
var.: mit Kartoffelsalat

Fish: seafish, take Sea-salmon, Cod, Hake or another white-fleshed fish that suits you. In my family it's traditionally Cod-fillets but since Cod is getting very scarce over here we take Hake-fillets

800 g Cod fillet, cut into 8 pieces
Lemonjuice
2 eggs
2 Tbs flour
salt, pepper

Sprinkle the codpieces with lemonjuice and a very small amount of salt.
Whisk the eggs, flour, some salt & pepper together (if you want it a wee bit of dill as well)
Heat some oil in a pan
Coat the fish with the batter and let it drip off a bit, then fry (backen) the fish for 4-5 minutes on each side.

Bratkartoffeln (fried potatoes): I'd guess everybody here knows how Bratkartoffeln go, but if not I'll write it again.. (I can only do it vaguely, it's something I just know how much I need for how many persons... sorry!)

Potatoes
Bacon
Onions
Eggs (1-2)
Salt, Pepper

Boil the potatoes in their skins and let them cool down (best take potatoes from the day before) thoroughly. Peel the potatoes (once they are cold) and cut into slices (thickness is a personal choice, I like mine thick, roughly a half inch or 1cm)

If you have a nice bit of bacon with fat streaks in it you don't need to heat oil in the pan before, if not you should do it.
Dice some bacon and onions and heat a (coated) pan. Put the Bacon and the onions in and fry until the bacon is browned and the onions are sautéed (?). Turn down the heat to medium.
Then scoop them to a side and lay out the potatoe slices. Season. Scoop the bacon and onions over it and fry until the potaoes a browned on the bottom. Then turn thoroughly and fry for another 10 -15 minutes (stir occasionally).
Whisk up the two eggs and slowly pour them over the potatoes. Stir.
After the eggs went solid it's ready to eat. (Love it!)

Kartoffelsalat: for this I have a recipe again

600g small potatoes
A good 2 handfull of Dill
6 Tbs White Wine vinegar
pepper
1 ts mustard
some oil
1/8l clear Stock
1/2 small Saladcucumber
5-6 bit of radish (the pinky things)
some Lettuce
Parsley

Boil the potatoes and let them cool down.
Wash the Dill and chop it. Mix it up with the vinegar with some salt, pepper and mustard and whisk 2 Tbs Oil under.
Peel the potatoes, cut into slices and put in a bowl. Pour the hot stock and marinade over them and mix well. Let draw flavour for some time.
Wash (and if necessary peel) the cucumber and radish, cut small and mix under the potatoes.
Wash some Lettuce leaves and let drip dry, then lay out on plates. Put the potatoe salad on it, garnish with some parsley.

Sauces both Remoulade & Dillsauce are very tasty

Remoulade

2 Eggyolk
1 egg
1 Ts Mustard
1/8l oil
2 Ts Lemonjuice
1 pinch sugar & salt
1 small onion
1/2 Tbs Capers
1/2 Tbs crushed pepper
1 Gherkin
1 tbs fresh Herbs (Dill, Estragon, Parsley)

Mix up 2 eggyolk with mustard. Then - first drip in then slowly & steady (very thin.. beam???) - stir in the oil until the creme thickens.
Season with lemonjuice, salt and sugar.
Chop the onion, capers and gherkin very fine and add together with the pepper to the sauce.
Finely chop the herbs and also stir into the sauce.
Boil one egg until hard, take the shell off and dice very small. Add to the sauce and put it into the fridge.

Dillsauce

Butter
flour
Pepper, Salt
1 lemon
1 Eggyolk
1-2 handfull of Dill
1/3l Fish- or vegetable stock

Make a roux with the butter and flour and add the stock. Simmer for 5 minutes and season with salt, pepper and lemonjuice.
Chop the Dill finely and add to the sauce.
Take some sauce off (2-3 tbs) and mix up with the egg yolk, then thicken the sauce with it.

Posted by: Shadows 10-Jan-2004, 09:55 AM
Recipe Name: CRAB MUFFINS
Category: APPETIZER
Serves: 8

SOURCE KATHY STERLING
4 Whole English muffins / split with a fork
6 Ounce crab meat ( fresh or canned) drained
1 jar Old English Sharp Cheese Spread
2 Tblsp mayonnaise
3/4 stick butter
1/2 Tsp. garlic salt

Soften cheese and butter; mix all ingredients together. Spread mixture on muffin halves. Freeze at least 30 minutes. Bake at 325~ until lightly browned or put under broiler until lightly browned. To serve as appetizers cut each muffin half into quarters.


Posted by: Shadows 10-Jan-2004, 09:56 AM
Recipe Name: GRANDMA GARDINER'S CRAB SPREAD
Category: APPETIZER
Serves: 8

SOURCE GRANDMA GARDINER

8 Ounce crab meat
8 Ounce cream cheese
2 Tblsp onion, chopped
1/2 Tsp. horseradish
sliced almonds for garnish

Mix together the crab, cream cheese, onion and horseradish.
Place in oven proof pan. Sprinkle the sliced almonds on top. Bake in a 350f oven for 30 minutes.
Serve with crackers or party rye.

Posted by: Shadows 19-Jan-2004, 08:51 PM
Hope I have not posted this one before:


Recipe Name: CRAB STUFFED JALAPENOS
Category: APPETIZER
Serves: 30

1 lb Flaked crabmeat
1 cn Jalapeno peppers(1 lb 11oz)
2 tb Green pepper; finely chopped
2 tb Onions; finely chopped
1/4 c Cracker meal
1 Egg; beaten
1/4 ts Salt
1/4 ts Black pepper
1/8 ts Cayenne pepper
1 Clove garlic; minced
1/4 c Milk
BREADING MIXTURE:
2 c Cracker meal
1 c Milk
2 Eggs
1/4 ts Salt
1/4 ts Pepper

Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.


Posted by: Shadows 21-Mar-2004, 09:26 AM
Recipe Name: BUFFALO SHRIMP
Category: CAJUN
Serves: 4

2 cups all-purpose flour
2 tables Creole-style seasoning
1 tables garlic powder
1 tables ground cayenne pepper
1 teaspo onion powder
1 teaspo freshly ground
black pepper
1 pound large shrimp peeled
and deveined with tails attached
4 cups oil for frying

BUFFALO SAUCE:

4 cloves garlic minced
2 1/2 tables butter
6 ounces hot pepper sauce
1 teaspo ground cayenne pepper
1 teaspo onion powder

This is the BEST...you can adjust the intensity of the
buffalo sauce to your liking. We like it HOT!! Prep Time:
approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 45 Minutes


1 In a large resealable plastic bag, combine the flour,
Creole-style seasoning, garlic powder, ground cayenne pepper, onion
powder, and ground black pepper. Seal the bag and shake a few
times to combine the ingredients well.
2 Rinse the shrimp under cold water and place them in the
plastic bag with the flour mixture. Seal the bag and shake to
coat all of the shrimp well with the flour mixture.
3 Place the coated shrimp on a cookie sheet and place in
the refrigerator for 15 to 20 minutes. Save remaining
flour mixture in the bag.
4 In a mixing bowl, whisk together garlic, butter hot
sauce and cayenne pepper; set aside. In a pot, heat the oil
to 375 degrees F (190 degrees C).
5 Remove shrimp from refrigerator and shake a second time
in flour mixture.
6 Place the shrimp in hot oil and fry until pink, about 2
to 3 minutes. Immediately coat with buffalo sauce.

Posted by: Shadows 10-Apr-2004, 04:34 PM
Steelhead Trout is fresh water Salmon!
This recipe is my own creation and under copyright... share it but give credit where it is due!

Recipe Name: SMOKED STEELHEAD TROUT ( SALMON )
Category: FISH
Serves: 6

SOURCE Shadows

2 Pound Steelhead Trout or Salmon filet, fresh
1/8 Cup olive oil
4 Clove garlic, diced
1 1/2 Tblsp rosemary, crushed, either fresh or dried
1 Cup Morton Tender Quick
1 Quart water
pepper to taste

Alder smoking chips, soaked in water or wine

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well.
Let sit in fridge over night ( at least 8 hours ).
Make a brine of Mortons Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish.
Meanwhile, prepare your smoker or grill for a four hour slow burn ( 150f to start ).

Remove fish from brine and drain.
Place fish on foil shaped as close as you can to the contures of the filets. Place this on the rack of grill or smoker. Add alder chips to coals or heatbox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165f. Remove from grill or smoker and allow to cool for 20 minutes . Serve.

Posted by: Camchak 23-Jun-2004, 07:56 PM
Tony's Blackened Fillets
6 (10 oz.) fresh fish fillets
3 sticks butter, melted
Tony Chachere's Spice -n- Herb Seasoning

In a well-ventilated area, heat a 12-inch (seasoned) cast-iron skillet over very high heat to the smoking stage.

Meanwhile, dip each fillet in the melted butter in order to coat both sides. Sprinkle Tony Chachere's Spice -n- Herb Seasoning generously on both sides of the fillets. Place fillets in the hot skillet. Pour 1 teaspoon of butter on top of each. Cook, uncovered, until the underside looks lightly charred (about 2 minutes). Turn the fish over and pour 1 teaspoon butter on top. Cook until fish is cooked through. Repeat with remaining fillets. Serve piping hot. Yields 6 servings.

Posted by: Camchak 23-Jun-2004, 07:58 PM
Baked Red Snapper

1 (4 lb) red snapper
Tony Chachere's Spice and Herb Seasoning
2 tablespoons margarine
1 (8 oz) can tomato sauce
1 teaspoon sugar
1 cup chopped onions
? cup chopped bell pepper
4 cloves garlic, minced
1 cup chopped celery
? cup dry white wine

Season fish inside and out and place in open baking pan. In a saucepan, combine margarine, tomato sauce, sugar and vegetables. Cook over low heat for 30 minutes. Pour wine over fish, followed by the sauce. Place in 300 degree oven and cook for one hour, basting occasionally. Serve with oyster dressing. Yields 8 servings.

Posted by: Camchak 23-Jun-2004, 07:59 PM
Shrimp Creole

1 onion, chopped
? bell pepper, chopped
2 cloves garlic, chopped
1 rib celery, chopped
4 tablespoons margarine
1 cup water
1 small can tomato sauce
? teaspoon thyme
? teaspoon crushed bay leaf
? teaspoon basil
1 lb. peeled shrimp
Tony Chachere's Creole Seasoning

In a Dutch oven, saut頶egetables in margarine for 5 minutes; add water, tomato sauce, thyme, bay leaf, and basil. Cover and simmer for 45 minutes. Add shrimp seasoned with Tony Chachere's Creole Seasoning and cook covered for 30 minutes. If sauce is too thick, add water. Serve over steamed rice. 4 servings.

Posted by: Camchak 23-Jun-2004, 08:01 PM
Blend of the Bay

1 (8 oz) package cream cheese
4 Tbsp margarine
1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1 lb. lump crabmeat
1 lb. shrimp or crawfish
1 teaspoon hot pepper sauce
Tony Chachere's Creole Seasoning
2 tablespoons butter, melted
1 can cream of mushroom soup
1 ? cups steamed rice
Cooking spray
1 cup shredded sharp cheddar cheese
? cup breadcrumbs

Melt cream cheese and margarine in a double boiler. In a large saucepan, saut頯nions, bell pepper, and celery until tender. Remove form heat. Stir in next seven ingredients and mix well. Place in a 2-quart casserole dish coated with cooking spray. Top with cheese and breadcrumbs. Bake at 350 degrees for 20 minutes or until bubbly. Yields 12 servings.

Posted by: Shadows 28-Jun-2004, 02:07 PM
Recipe Name: SHRIMP AND GRITS
Category: SOUTHERN
Serves: 2

3 Cups Cooked grits
6 strips Bacon
1/3 cup Green bell pepper diced
1/4 cup Celery
1 pound Shrimp large peeled and deveined
1/3 cup Chicken broth
Dash Hot pepper sauce

Recipes similar to this are popular along the Southeast coast of America.

Prepare the grits according to the package direction. Set aside. In a heavy skillet, brown the bacon. Remove the bacon and drain on paper towels. Dice and reserve. Add the onion, green pepper, and celery to the bacon grease. Cook until just soft. Remove with a slotted spoon and reserve. Add the shrimp to the skillet and cook until just pink. Return the bacon and onion mixture to the pan. Add the broth and hot sauce and reduce slightly. Spoon the shrimp mixture over warm grits. Serve warm.

Posted by: Annabelle 28-Jun-2004, 04:30 PM
CALYPSO SHRIMP SALAD

1 CANTALOUPE, PEELED AND SLICED INTO 4 RINGS
1 POUND STEAMED SHRIMP THAT HAS BEEN PEELED AND CHILLED
2 FIRM BANANA'S
1 ORANGE, PEELED AND CHOPPED
1 POUND RED GRAPES CUT IN HALF EACH

DRESSSING
PUREE ON BANANA (RIPE) IN BLENDER ADD 1/2 CUP MAYONNAISE, 2 T CHUTNEY AND 1 T LEMON JUICE PROCESS IN BLENDER, REFRIGERATE AND SERVE OVER SSHRIMP AND FRUIT MIXTURE

THIS IS REALLY GOOD DURING THIS TIME OF THE YEAR WHILE IT'S HOT

ENJOY,
ANNABELLE

Posted by: Shadows 28-Jun-2004, 05:48 PM
That does sound very good and refreshing , Annabelle.

Posted by: Camchak 28-Jun-2004, 06:35 PM
New Orleans Style Barbecued Shrimp
This is always a big hit at casual dinner partys. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those that want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this!
Submitted by Janet Dillingham

Ingredients:
4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
1 lb butter
1 cup olive oil
4 tsp cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp ground oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 cup fresh chopped parsley

--------------------------------------------------------------------------------

Cooking Instructions:
Rinse shrimp and drain.
Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted.
Pour over shrimp.
Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.

Enjoy the taste of New Orleans!

Posted by: Camchak 04-Jul-2004, 02:17 PM
Salmon Patties

A tradition at my house when I was coming up.

1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1teaspoon Old Bay Seasoning
salt and pepper to taste
Vegetable Shortening for frying

Pick any bones out of salmon.In a mixingbowi, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.

Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.


Posted by: freekenny 17-Jul-2004, 10:57 PM
QUOTE (Annabelle @ 28-Jun-2004, 05:30 PM)
CALYPSO SHRIMP SALAD

1 CANTALOUPE, PEELED AND SLICED INTO 4 RINGS
1 POUND STEAMED SHRIMP THAT HAS BEEN PEELED AND CHILLED
2 FIRM BANANA'S
1 ORANGE, PEELED AND CHOPPED
1 POUND RED GRAPES CUT IN HALF EACH

DRESSSING
PUREE ON BANANA (RIPE) IN BLENDER ADD 1/2 CUP MAYONNAISE, 2 T CHUTNEY AND 1 T LEMON JUICE PROCESS IN BLENDER, REFRIGERATE AND SERVE OVER SSHRIMP AND FRUIT MIXTURE

THIS IS REALLY GOOD DURING THIS TIME OF THE YEAR WHILE IT'S HOT

ENJOY,
ANNABELLE

This sounds absolutely FANTASTIC! Going to make it this coming week! Ni Ya We for a truly different way to prepare one of my favorite foods, shrimp! biggrin.gif And I love fruits so..hand in hand shrimp and fruit, this has to be scrumpsous!

Posted by: Shadows 10-Aug-2004, 01:15 PM
Recipe Name: CRAB WITH DILL ON CAYENNE TOASTS
Category: HOR D`OEUVRE
Serves: 6

For toasts:

6 slices firm white sandwich bread
3 tables unsalted butter
1/8 teaspo cayenne
1/4 teaspo salt

For crab:

6 ounces jumbo lump crab meat
1 tables minced shallot
1 tables chopped fresh dill leaves
2 tables mayonnaise
2 tables sour cream
2 teaspo fresh lemon juice
Garnish: 24 fresh dill sprigs

Make toasts:
Preheat oven to 350F.

Stack bread slices and cut off crusts. Quarter slices to
make twenty-four 1 1/2-inch squares and arrange squares on
a baking sheet. In a small saucepan melt butter and stir in
cayenne and salt. Brush tops of squares with butter mixture
and bake in middle of oven until pale golden, about 10
minutes. Cool toasts on a rack. Toasts may be made 1 day
ahead and kept in an airtight container at room
temperature.

Make crab:
Pick over crab meat to remove any bits of shell and
cartilage (being careful not to break up lumps). In a small
bowl stir together remaining ingredients with salt to taste
and gently stir in crab. Crab mixture may be made 6 hours
ahead and chilled, covered.

Just before serving, mound about 1/2 tablespoon crab
mixture on each toast and garnish with dill.

Makes 24 canapes.

Posted by: freekenny 19-Aug-2004, 08:47 PM
O'siyo,
Some days it's just too darn hot to cook fireman2.gif...that is when I enjoy a cool salad..here is one that I make and made up for something 'quick' and healthy rolleyes.gif
The amount is going to depend on how many people are going to be sharing, etc..I don't usually measure out ingredients, I just make and add to taste biggrin.gif
Take some shrimp, fresh and peeled, throw in a bowl...cut up and add mandarine oranges, pineapple, kiwi, celery, shredded carrots, black olives and sesame seeds to the shrimp.. Next, mix in a bowl, extra virgin olive oil, black pepper, orange and pineapple juice....mix well then pour on top of all ingredients...a nice bed of fresh spinach makes a wonderful 'bowl' for this salad to rest on eat.gif Use your favourite green!~ A nice french/wheat bread dipped in olive oil, garlic and onion just top if off perfectly~ biggrin.gif Serve with ice cold tea~~
~~Sty-U red_bandana.gif

Posted by: Shadows 15-Oct-2005, 08:51 AM
JEWISH METHOD OF FRYING FISH
Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer and leave them there for an hour.


Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil or butter. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs and finally fry until browned.

In frying fish very hot oil is required. If a crumb of bread will brown in twenty seconds the oil is hot enough. Put fish in a frying basket, then into the hot oil and cook five minutes. Drain on brown paper and arrange on platter. Do not stick knife or fork into fish while it is frying.


When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.



Posted by: stoirmeil 17-Oct-2005, 05:49 PM
This is just a really simple-minded New England way to serve schrod, or baby cod. It works well with mature cod too, but the schrod is tender and nice. It tastes incredibly good, and it's hearty when it gets really cold out. For the rest of the meal -- some veggies with a good complementary flavor, maybe beets, green peas with little pearl onions, green beans with almonds. Broccoli with a cheddar sauce would be nice too. Cod is not too delicate for a strong flavor next to it.

8 big potatoes -- better if they are older and a bit dry

2 whole big heads of garlic

one very fresh large schrod fillet, whole (really a young cod), or cut into serving sizes if you don't have the right long baking dish (but it looks cool in one piece); or several smaller fillets

butter, cream, salt, pepper. A little olive oil and lemon juice.

Bake the potatoes in their skins. While they bake, peel the garlic (I do mean two whole HEADS of garlic, not two cloves) and gently cook it in water to cover it until it is quite soft (add water little by little as it cooks down). It will taste interesting and nutty, sweet, and no bite. Mash the cooking water and garlic together into a paste. When the potatoes are done, remove skins and mash til very smooth. Add butter and cream a little at a time as you mash, til the tatties won't take up any more -- this is why we wanted old leathery potatoes. smile.gif And salt and pepper, don't be too shy with the pepper. Whip the garlic paste into the mashed potatoes. Turn this mix into the baking dish and lay the schrod filet over it. Give the filet a light coat of oil and sprinkle with lemon juice, salt and pepper. Bake at 400 til the fish is done -- fish takes less time than you think, so check it at 10 to 12 minutes. (It also depends on whether you used one big fillet or several smaller ones). Or if you have a flameproof dish you could run the whole thing under the broiler for 4 or 5 minutes (4" from flame). When the schrod begins to flake into sections at the thickest part but is still moist, you know it's done. Serve it just like that at the table: a portion of fish with the potatoes under it.

I tried this once with salmon, but sadly it's not as good. This is just the spirit of coastal New England in the winter -- cod and potatoes and butterfat and pepper, more or less like the white chowders, with just the little frenchy twist of garlic instead of onion. If you came in out of the cold you could have yer hot buttered rum while it bakes.

Posted by: Aaediwen 24-Jan-2007, 04:44 PM
Here's something I got from Larry Morris, of Emerald Rose. I was looking for a chowder recipe after we got back from Ireland, and he send me this wonderful mix. It's a bit pricy where I'm at, and takes some effort to fix. But it's definately worth it. And it's not the end of the world if you can't find everything.

IRISH SOUPS & BREADS -NUALA CULLEN
SouPS
SEAFOOD CHOWDER
WITH SAFFRON
A classic chowder with a hint of saffron.

375 g/.75lb cod or other white fish
1OO g/4 oz salmon
450 g/1lb mixed mussels and prawns
4 pieces streaky bacon, cut in fine strips
1 each carrot, leek, onion, celery
2 large potatoes
900 ml/1.5 pints/3.25 cups water or fish stock
300 ml/.5 pint/1.25 cups cream
7 g/.5 oz carrageen moss,* optional
150 g/2 oz/4 tablespoons butter
I large tablespoon flour
I pinch saffron
salt and black pepper
I tablespoon finely chopped parsley
*Carrageen: reddish purple sea vegetable, also known as Irish moss, rich in
calcium and other essential vitamins and minerals.
. .
. .
Heat the cream, put in the saffron and leave to infuse.

Bring the water or fish stock to a boil and poach the cod and salmon for 5
minutes. Lift out, carefully remove any bones or skin, flake the fish and
set aside. If the mussels and prawns are uncooked, poach them in the stock
for 3 minutes or 50 until all the mussels have opened, then remove and
shell the prawns. discard any mussels that have not opened, and set aside.
Strain the stock carefully and reserve.

Melt the butter in the saucepan and cook the bacon until crisp. Remove and
drain on kitchen paper. Add the peeled and chopped vegetables to the
saucepan, tossing around to absorb the butter for a few moments. Stir in the
flour. mix well, then gradually add the strained stock, stirr1ng until
smooth. Cover and cook gently until the vegetables are tender, about 10-15
minutes. Pour in the cream and saffron and simmer gently for a few minutes.

Taste for seasoning, return the fish and shellfish to the saucepan and
reheat gently.

Serve in deep soup plates scattered with the bacon and parsley, with freshly
baked brown soda bread and lots of butter.

Posted by: CelticRose 27-Jan-2007, 01:00 AM
I knew there was a seafood thread in here somewhere. Despite looking for it, I still managed to miss it! Thanks Shadows for steering me to here! Sorry about that, Shadows. I am reposting my recipe in here.

Season Salmon Steaks

6 salmon steaks (1 inch thick)
1/2 cup butter, melted
2 tsp seasoned salt
2 tsp Italian seasoning
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tso grated lemon peel
dash cayenne pepper (more if you like)

Put salmon on a greased broiler rack. Combine everything else. Brush half on top of salmon. Broil for 8-10 minutes. Turn salmon over and brush remaining butter mixture on salmon and broil for 10 minutes longer.

Posted by: Shadows 06-Aug-2007, 06:48 PM
Bringing this topic back to the top... it is the time of year for seafood!

Posted by: coastman 15-May-2008, 02:50 PM
Here on Georgia's coast I catch those delicious Blue Crabs. Here are some receipes that have been handed down from grandmama to daughter to son. Wow!

Crab Stew-this is a killer. I don't know if I am violating the family code on this one. Try it and you will love it.

Crab Stew

3 cups of finely chopped potatoe-I like Yukon Gold
2 cups of finley chopped onions
1 cup of finely chopped celery
1 or 2 finely chop japlapeno Peppers(optional for wimps)
11/2 sticks of butter-we don't use plastic(margarine)
3 teaspoons of Savannah Spice-substitute Old Bay Seasoning
3 cans of celery soup
2 cans of mushroom soup
2 lbs of crab meat
4 or 5 cups of milk-I use half and half
pepper to taste

Saute potatoes, onions, celery and japlapeno papers until soft, mash to touch. Add soups and enough milk to consistency you like. Add the crab meat last, then simmer. DO NOT BOIL for 30 minutes. This will feed about 8 people.

Hope y'all will try this. It is good year 'round.

Posted by: Shadows 07-Jun-2008, 11:16 AM
This was grand!!!!

You have anymore family secrets???

Posted by: CelticRose 09-Jun-2008, 03:53 PM
Woo! that was indeed a good one! Thanks coastman.

I just learned of a new one on TV. Kind of a seafood pasta dish. Hope it fits here.

1 pkg tortellini
6 oz salmon
9 oz artichoke hearts
1/4 cup Parmeson cheese
Wishbone Bountifuls Hearty Italian dressing

Mix all together.

Posted by: stoirmeil 26-Jul-2008, 04:58 AM
OK, this is for salmon, which doesn't technically come from the sea, but it looks so good I'm sticking it here anyway. Found it on the net. Two recipes that involve salmon and whiskey, one savory, one sweet. The two main ingredients alone should warm our scottish hearts:


Whiskey Salmon
2 servings

1 T. butter
1/4 to 1/2 sweet red onion, minced
2 salmon fillets (6 to 8 oz. each)
salt
pepper
1/4 cup whiskey (the smoother the better)
1 t. white balsamic vinegar (or apple cider vinegar)
1 T. minced fresh tarragon or dillweed
1/4 cup whipping cream (or half and half)
lime wedges (garnish)

Melt butter in medium skillet. Add onion and saute 2 to 3 minutes. Season salmon with salt and pepper to taste. Saute salmon 2 to 4 minutes per side, depending on how done you like it (we like it on the rare sushi side). Salmon should not be completely cooked to your preference yet. Remove the salmon to a plate. Add whiskey, vinegar and tarragon (or dill) to skillet and simmer 1 minute. Add cream. Season with salt and pepper. Carefully return salmon to skillet; cover and cook 1 to 2 minutes per side. Top with sauce and serve with lime wedges on the side; rice and wild rice, and green salad.



Whiskey Maple Baked Salmon
1/2 cup pure maple syrup
1/4 cup bourbon whiskey
2 tsp rosemary
1 tsp thyme
2 Tbsp canola oil
1 lb salmon fillet (walleye and perch work well, too)


Heat oven to 450 degrees. Place salmon fillet on large sheet of heavy-duty foil and crimp sides to make a bowl. (The trick is to keep the fish submerged in liquid and keep liquid from leaking; you can also use a glass ovenproof dish if desired.) Blend maple syrup, whiskey, rosemary, thyme, and oil in small bowl. Pour over fish until covered. Add more whiskey or syrup if necessary. Bake uncovered at 450 degrees for 10 minutes (for a 1-inch thick fillet).

Posted by: Shadows 20-Jan-2012, 02:57 PM
The woman that gave me this recipe is now dead and gone from breast cancer that spread to her bones... I post it here in her memory...

Recipe Name: CRAB LOAF
Category: SEAFOOD
Serves: 6

SOURCE KATHY STERLING

1 Pound Crab meat
1/2 green pepper , diced
1 Cup cream
1/2 Tsp. Old Bay Seasoning
3 Tblsp mayonnaise
1 Tblsp Worcestershire sauce
3 Tblsp flour
2 Tsp. sugar
1 roll Ritz crackers

Mix all ingredients except crackers well. Pour into a buttered baking dish. Top with 1 roll crushed Ritz crackers and dot with butter. Bake 25 - 35 minutes at 375°.

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