Welcome Guest ( Log In | Register )



Reply to this topicStart new topicStart Poll

> Seafood Recipes, What else but the bounty of the sea?
Bookmark and Share
Shadows 
Posted: 10-Jan-2004, 10:56 AM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.


--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
PMEmail PosterUsers Website My Photo Album               
Top
Shadows 
Posted: 19-Jan-2004, 09:51 PM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.

PMEmail PosterUsers Website My Photo Album               
Top
Shadows 
Posted: 21-Mar-2004, 10:26 AM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.
PMEmail PosterUsers Website My Photo Album               
Top
Shadows 
Posted: 10-Apr-2004, 05:34 PM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.
PMEmail PosterUsers Website My Photo Album               
Top
Kamchak 
Posted: 23-Jun-2004, 08:56 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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.


--------------------
ΜΟΛΩΝ ΛΑΒΕ![SIZE=7][COLOR=green][CENTER]
PMEmail Poster               
Top
Kamchak 
Posted: 23-Jun-2004, 08:58 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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.
PMEmail Poster               
Top
Kamchak 
Posted: 23-Jun-2004, 08:59 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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.
PMEmail Poster               
Top
Kamchak 
Posted: 23-Jun-2004, 09:01 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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.
PMEmail Poster               
Top
Shadows 
Posted: 28-Jun-2004, 03:07 PM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.
PMEmail PosterUsers Website My Photo Album               
Top
Annabelle 
Posted: 28-Jun-2004, 05:30 PM
Quote Post

Member is Offline



Celtic Guardian
Group Icon

Group: Scotland
Posts: 4,920
Joined: 15-Jul-2003
ZodiacElder

Realm: Outer Space







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


--------------------
My heart will always be in the Highlands!

www.highlanderhouse.com
PMEmail Poster               
Top
Shadows 
Posted: 28-Jun-2004, 06:48 PM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





That does sound very good and refreshing , Annabelle.
PMEmail PosterUsers Website My Photo Album               
Top
Kamchak 
Posted: 28-Jun-2004, 07:35 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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!
PMEmail Poster               
Top
Kamchak 
Posted: 04-Jul-2004, 03:17 PM
Quote Post

Member is Offline



Master At Arms
Group Icon

Group: Scotland
Posts: 245
Joined: 13-Jun-2004
ZodiacHazel

Realm: Southern U.S.

male





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.

PMEmail Poster               
Top
freekenny 
Posted: 17-Jul-2004, 11:57 PM
Quote Post

Member is Offline



Celtic Guardian
********

Group: Celtic Nation
Posts: 724
Joined: 07-Jul-2004
ZodiacWillow

Realm: Beaches of North Carolina & Mountains of Kentucky

female





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!


--------------------
I always knew one day I would travel this road;I just did not know that today would be the day....

'Each man is good in his sight. It is not necessary for eagles to be crows' --Sitting Bull

'Why do you take by force what you could obtain by love?'
--Powhatan

'HeartAches mend, HeartBreaks are everlasting'-- my own quote, seeker
PMEmail Poster               
Top
Shadows 
Posted: 10-Aug-2004, 02:15 PM
Quote Post

Member is Online





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





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.
PMEmail PosterUsers Website My Photo Album               
Top
0 User(s) are reading this topic (0 Guests and 0 Anonymous Users)
0 Members:

Reply to this topicStart new topicStart Poll

 








Celtic RadioTM broadcasts through Live365.com and StreamLicensing.com which are officially licensed under SoundExchange, ASCAP, BMI, SESAC and SOCAN.
©2014 Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance, Ye O' Celtic Pub and Celt-Rock-Radio.
All rights and trademarks reserved. Read our Privacy Policy.
Celtic Graphics ©2014, Cari Buziak


Link to CelticRadio.net!
Link to CelticRadio.net
View Broadcast Status and Statistics!

Best Viewed With IE 8.0 (1680 x 1050 Resolution), Javascript & Cookies Enabled.


[Home] [Top]

Celtic Hearts Gallery | Celtic Mates Dating | My Celtic Friends | Celtic Music Radio | Family Heraldry | Medival Kingdom | Top Celtic Sites | Web Celt Blog | Video Celt