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Friday, October 28, 2011
Monday, September 5, 2011
Baked Seafood Au Gratin
1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese
Lightly grease one 13x9x2 inch baking dish. In the heavy skillet,
saute the onion as well as the pepper in 1/2 cup with the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium
heat for 10 mins, stirring frequently. Add the crabmeat and stir
well. Press this mixture in to the bottom of the prepared baking dish
as well as set aside.
In a very large Dutch oven, bring the lake to your boil. Add the shrimp,
scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup
with the cooking liquid as well as set the seafood aside.
Preheat oven to 350F. In a very heavy saucepan, melt the remainder
1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus
the 1 cup reserved cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened and bubbly. Stir
inside shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,
pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture on the crabmeat crust and sprinkle with
the Dairy products. Bake in the preheated oven for A half-hour or
until lightly browned. Serve immediately.
1 green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese
Lightly grease one 13x9x2 inch baking dish. In the heavy skillet,
saute the onion as well as the pepper in 1/2 cup with the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium
heat for 10 mins, stirring frequently. Add the crabmeat and stir
well. Press this mixture in to the bottom of the prepared baking dish
as well as set aside.
In a very large Dutch oven, bring the lake to your boil. Add the shrimp,
scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup
with the cooking liquid as well as set the seafood aside.
Preheat oven to 350F. In a very heavy saucepan, melt the remainder
1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus
the 1 cup reserved cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened and bubbly. Stir
inside shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,
pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture on the crabmeat crust and sprinkle with
the Dairy products. Bake in the preheated oven for A half-hour or
until lightly browned. Serve immediately.
Coconut Shrimp with Sweet Chili Mayo Recipe
Ingredients
* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying
Method
One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.
jaden-coco-shrimp-1.jpg jaden-coco-shrimp-2.jpg
2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.
jaden-coco-shrimp-3.jpg
3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.
4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.
jaden-coco-shrimp-4.jpg jaden-coco-shrimp-6.jpg
jaden-coco-shrimp-5.jpg jaden-coco-shrimp-7.jpg
5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.
6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.
* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying
Method
One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.
jaden-coco-shrimp-1.jpg jaden-coco-shrimp-2.jpg
2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.
jaden-coco-shrimp-3.jpg
3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.
4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.
jaden-coco-shrimp-4.jpg jaden-coco-shrimp-6.jpg
jaden-coco-shrimp-5.jpg jaden-coco-shrimp-7.jpg
5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.
6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.
Cod Fish Cakes Recipe
Ingredients
* 1 lb of cod fillets
* 2 medium-sized russett potatoes
* 1 cup bread crumbs
* 1/4 cup chopped fresh parsley
* 2 tablespoons freshly grated Mozerella
* 2 garlic cloves, finely chopped
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 eggs, lightly beaten
* Grapeseed oil, or other high smoke point oil including canola oil,
for frying
Method
1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake the fish
having a fork. Make sure you remove all bones.
3 Mix the flaked fish, the potatoes as well as the remaining ingredients
together well yourself. If the mixture is just too crumbly, add another egg.
If too sticky, atart exercising . more bread crumbs.
4 From the mixture into cakes and fry them on medium high heat inside a
skillet coated with oil.
* 1 lb of cod fillets
* 2 medium-sized russett potatoes
* 1 cup bread crumbs
* 1/4 cup chopped fresh parsley
* 2 tablespoons freshly grated Mozerella
* 2 garlic cloves, finely chopped
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 eggs, lightly beaten
* Grapeseed oil, or other high smoke point oil including canola oil,
for frying
Method
1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake the fish
having a fork. Make sure you remove all bones.
3 Mix the flaked fish, the potatoes as well as the remaining ingredients
together well yourself. If the mixture is just too crumbly, add another egg.
If too sticky, atart exercising . more bread crumbs.
4 From the mixture into cakes and fry them on medium high heat inside a
skillet coated with oil.
Monday, August 8, 2011
Crab Stuffing
1/4 lb. sweet butter, melted
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat
Inside a bowl, use a small wire whisk to combine all ingredients except
crackers and crab. Lightly add in crackers and crab. This might be used
to stuff shrimp or another seafood for instance flounder or grouper. It's
ideal for stuffed mushrooms, too.
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat
Inside a bowl, use a small wire whisk to combine all ingredients except
crackers and crab. Lightly add in crackers and crab. This might be used
to stuff shrimp or another seafood for instance flounder or grouper. It's
ideal for stuffed mushrooms, too.
Friday, August 5, 2011
Spicy Blackened Catfish
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic herb, sliced thin
1 tablespoon organic olive oil
1 tablespoon unsalted butter
lemon wedges as a possible accompaniment
In a small bowl combine the paprika, oregano, thyme, cayenne,
sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
the spice mixture on both sides from the fillet, coating them well.
In a very large skillet saute the garlic in the oil over moderately
high temperature, stirring, until it's golden brown and discard the
garlic. Add the butter, heat it prior to the foam subsides, as well as in
the fat, saute the catfish for 4 minutes on them, or until
it is cooked through. Transfer the catfish fillets which has a slotted
spatula to 2 plates and serve them with the lemon wedges.
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic herb, sliced thin
1 tablespoon organic olive oil
1 tablespoon unsalted butter
lemon wedges as a possible accompaniment
In a small bowl combine the paprika, oregano, thyme, cayenne,
sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
the spice mixture on both sides from the fillet, coating them well.
In a very large skillet saute the garlic in the oil over moderately
high temperature, stirring, until it's golden brown and discard the
garlic. Add the butter, heat it prior to the foam subsides, as well as in
the fat, saute the catfish for 4 minutes on them, or until
it is cooked through. Transfer the catfish fillets which has a slotted
spatula to 2 plates and serve them with the lemon wedges.
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