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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.
Medieval Sweet and Sour Fish
2 pounds carp or another fish fillet
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste
Cut fillets into large chunks and dredge them in flour. Heat oil
in a large heavy frypan and saute onion until transparent. Add fish
chunks and brown. In a bowl, combine remaining ingredients for a
sauce. Pour over browned fish and onions.
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste
Cut fillets into large chunks and dredge them in flour. Heat oil
in a large heavy frypan and saute onion until transparent. Add fish
chunks and brown. In a bowl, combine remaining ingredients for a
sauce. Pour over browned fish and onions.
Garnish with chopped parsley
1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or dairy
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all-purpose flour,
blended with 1 Tablespoon water or warm milk
In a very large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for A quarter-hour.
Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or dairy
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all-purpose flour,
blended with 1 Tablespoon water or warm milk
In a very large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for A quarter-hour.
Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.
Tuesday, July 5, 2011
Ostrich and Shrimp in Roasted Garlic Sauce
12 items of ostrich, sliced medallion size and then pounded
into scaloppini
15-20 medium-sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Pepper and salt to taste
1 tbs. organic olive oil
1/2 cup chicken stock
Prepare ostrich and hang aside. Place garlic cloves inside the oven
at 400F and bake until soft and brown (about 10-15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and permit to cook until dry over medium
heat. When mixture has evaporated back off, add roasted garlic and
puree. Place back on heat and slowly add cream, pepper and salt.
Bring to slight boil as well as set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and hang aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
into scaloppini
15-20 medium-sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Pepper and salt to taste
1 tbs. organic olive oil
1/2 cup chicken stock
Prepare ostrich and hang aside. Place garlic cloves inside the oven
at 400F and bake until soft and brown (about 10-15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and permit to cook until dry over medium
heat. When mixture has evaporated back off, add roasted garlic and
puree. Place back on heat and slowly add cream, pepper and salt.
Bring to slight boil as well as set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and hang aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
Catfish with Parsley-Pecan Sauce
2 cups all-purpose flour
1 tablespoon red pepper cayenne
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley-pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup organic olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated dairy products
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, red pepper cayenne and salt. Spread on large platter and
dredge each fillet, shaking off excess. Put aside on sheet of
waxed paper. Heat half the oil and butter in the skillet large
enough to match 3 fillets. When butter is foaming and not
brown, add fillets and saute on one hand approximately 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; always saute until underside is browned, about another
4 minutes. Cover skillet for some minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in blender and process until coarsely
chopped, turning machine don and doff and scraping negative aspects. Add
all the ingredients except salt, and process until mixture makes
an easy paste. Store, tightly covered in refrigerator.
Makes about 2 cups.
1 tablespoon red pepper cayenne
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley-pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup organic olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated dairy products
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, red pepper cayenne and salt. Spread on large platter and
dredge each fillet, shaking off excess. Put aside on sheet of
waxed paper. Heat half the oil and butter in the skillet large
enough to match 3 fillets. When butter is foaming and not
brown, add fillets and saute on one hand approximately 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; always saute until underside is browned, about another
4 minutes. Cover skillet for some minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in blender and process until coarsely
chopped, turning machine don and doff and scraping negative aspects. Add
all the ingredients except salt, and process until mixture makes
an easy paste. Store, tightly covered in refrigerator.
Makes about 2 cups.
Baked Stuffed Clams Recipe
Ingredients
* 10 large chowder or quahog clams, rinsed, sand and grit removed
* 3 Tbsp minced onion
* 1/2 cup butter (1 stick)
* 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
* 1 clove garlic, minced
* 1 Tbsp fresh lemon juice
* 1 cup bread crumbs
* 1 Tbsp clam juice (or cooking liquid from steaming the clams)
* Salt and freshly ground pepper to taste
* 1/4 cup grated Dairy products
Method
1 Fill a substantial pot with 1 1/2 to two inches of water. Bring water with a
boil. Add the clams to the boiling water. Lessen the heat with a simmer
and permit the clams steam for approximately 6-10 minutes, before the
shells open. Remove clams in the pot and let cool enough to address.
Discard any clams which have not opened (if they haven't opened it
means we were holding dead in the first place and should not eaten).
2 Remove the clam meat from the clams (not the clam foot which is
attached to the shell) and mince finely. Falter the clam shells
from other hinges. Rinse. Pick 10-12 in the cleanest, nicest looking
clam shells as well as set aside.
3 Preheat oven to 350°F. Inside a sauté pan, melt the butter on medium
heat and add the minced onion. When the onions have softened (2-3
minutes), add the garlic. Cook the garlic for 1 minute, atart exercising . the
parsley, bread crumbs, minced clams, fresh lemon juice, and clam juice. Stir
until the stuffing mixture is totally moistened. (If too dry, put in a
extra butter or clam juice; if too wet, put in a extra bread
crumbs.)
baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg
4 Lay clam shells with a baking dish. Scoop a little stuffing mixture
onto each clam shell. Sprinkle with grated Parmesan. Bake for
approximately 20-25 minutes, until Parmesan is lightly browned on the top.
* 10 large chowder or quahog clams, rinsed, sand and grit removed
* 3 Tbsp minced onion
* 1/2 cup butter (1 stick)
* 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
* 1 clove garlic, minced
* 1 Tbsp fresh lemon juice
* 1 cup bread crumbs
* 1 Tbsp clam juice (or cooking liquid from steaming the clams)
* Salt and freshly ground pepper to taste
* 1/4 cup grated Dairy products
Method
1 Fill a substantial pot with 1 1/2 to two inches of water. Bring water with a
boil. Add the clams to the boiling water. Lessen the heat with a simmer
and permit the clams steam for approximately 6-10 minutes, before the
shells open. Remove clams in the pot and let cool enough to address.
Discard any clams which have not opened (if they haven't opened it
means we were holding dead in the first place and should not eaten).
2 Remove the clam meat from the clams (not the clam foot which is
attached to the shell) and mince finely. Falter the clam shells
from other hinges. Rinse. Pick 10-12 in the cleanest, nicest looking
clam shells as well as set aside.
3 Preheat oven to 350°F. Inside a sauté pan, melt the butter on medium
heat and add the minced onion. When the onions have softened (2-3
minutes), add the garlic. Cook the garlic for 1 minute, atart exercising . the
parsley, bread crumbs, minced clams, fresh lemon juice, and clam juice. Stir
until the stuffing mixture is totally moistened. (If too dry, put in a
extra butter or clam juice; if too wet, put in a extra bread
crumbs.)
baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg
4 Lay clam shells with a baking dish. Scoop a little stuffing mixture
onto each clam shell. Sprinkle with grated Parmesan. Bake for
approximately 20-25 minutes, until Parmesan is lightly browned on the top.
Baked Shrimp with Tomatillos Recipe
Ingredients
* 2 tablespoons vegetable oil
* 1 medium onion, chopped, about 1 cup
* 1-2 jalapeno chiles, seeded, minced
* 3 garlic cloves, thinly sliced
* 1 lb tomatillos, chopped
* Salt
* 1/2 cup clam juice OR 1/4 cup water*
* 1 lb shrimp, cleaned, deveined
* 1 cup Cotija queso seco cheese (can substitute feta)
* 1/4 cup chopped cilantro
* Lime juice
* Black pepper
* An oven-proof sauté pan or cast iron pan
*One time we made this we used tequila as opposed to clam juice, it was good too!
Method
1 Heat oil within the pan you will use for baking. Add the onions and
jalapeños, cook for five minutes on medium high until the onions begin to
brown. Add the garlic and cook one minute more. Add the tomatillos,
reduce heat to medium and cook for Ten minutes, before tomatillos
are cooked through, but nevertheless hold their shape. Sprinkle salt over the
tomatillos because they are cooking.
2 If using clam juice, help to increase pan, show up the heat reducing by
half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan in the oven. If using a pan which has a handle, for instance a
cast iron frying pan, I would recommend cooling the handle with ice for
safety; it's all too easy to forget that pan just leave the oven,
so you grab the hot handle in error. Just before serving, add
the cilantro and sprinkle with lime juice and freshly ground black
pepper.
* 2 tablespoons vegetable oil
* 1 medium onion, chopped, about 1 cup
* 1-2 jalapeno chiles, seeded, minced
* 3 garlic cloves, thinly sliced
* 1 lb tomatillos, chopped
* Salt
* 1/2 cup clam juice OR 1/4 cup water*
* 1 lb shrimp, cleaned, deveined
* 1 cup Cotija queso seco cheese (can substitute feta)
* 1/4 cup chopped cilantro
* Lime juice
* Black pepper
* An oven-proof sauté pan or cast iron pan
*One time we made this we used tequila as opposed to clam juice, it was good too!
Method
1 Heat oil within the pan you will use for baking. Add the onions and
jalapeños, cook for five minutes on medium high until the onions begin to
brown. Add the garlic and cook one minute more. Add the tomatillos,
reduce heat to medium and cook for Ten minutes, before tomatillos
are cooked through, but nevertheless hold their shape. Sprinkle salt over the
tomatillos because they are cooking.
2 If using clam juice, help to increase pan, show up the heat reducing by
half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan in the oven. If using a pan which has a handle, for instance a
cast iron frying pan, I would recommend cooling the handle with ice for
safety; it's all too easy to forget that pan just leave the oven,
so you grab the hot handle in error. Just before serving, add
the cilantro and sprinkle with lime juice and freshly ground black
pepper.
Becca's Jambalaya Recipe
Ingredients
The components are indexed by amounts appropriate for a jambalaya
batch for serving 12 people. It is possible to double or triple the
recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included),
all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Cause them to become fresh and strong, or else, increase the)
* Whole cooked tomatoes - 1/3 of the 32-oz can, breakup the
tomatoes using your fingers since they go in, reserve the tomato juice to
add if necessary
* Diced tomatoes - 1/3 of your 14-oz can
* Tomato sauce - 1/3 of your 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to restore an easy task to remove from
shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in cold water
while shelling.)
* Lemon juice - juice of half a lemon per lb of shrimp
Method
1 Prepare the vegetables and shrimp. It can be profitable to have because the
prep work done ahead of time, particularly if you are generating a sizable
batch. Observe that Becca gets her shrimp fresh, not frozen, inside
shell, and butterfly cut to make it easy to de-shell. After chopping
up each of the vegetables, de-shelling the shrimp requires a lot of time
when you desire to make sure to get each of the shell pieces out. As
you de-shell the shrimp, put the shrimp in the bowl of cold water.
If you are done de-shelling, strain the river from your shrimp and
put the shrimp inside refrigerator to stay cold. You'll not add the
shrimp for the jambalaya before the last 2 minutes of earning this dish.
cooking-sausage-web.jpg 2 In the large skillet, fry the sausage slices
on medium heat, in batches, until cooked through, about A quarter-hour for
each batch. While you finish each batch, pour the sausage and
whatever fat may be released in to a large stockpot. The dimensions of the
stockpot is determined by how much jambalaya you're making. To get a this
batch, I might readily 8-Qt stockpot.
tony-chacherres-mix-web.jpg 3 Add Tony Chachere's Creole Jambalaya
Dinner mix, and 2 1/4 servings of water for each and every box used. Add Uncle
Ben's long grain rice and a pair of 1/4 cups of chicken broth for every cup of
rice used. Add onions, peppers, and celery. Slowly bring mixture
to some simmer, on MEDIUM heat. That is slow cooking. You need it on
medium to prevent the jambalaya from burning. As the jambalaya is
cooking, stir it once in a while to ensure that absolutely nothing is
sticking to the bottom.
jambalaya-1-web.jpg 4 Add bay leaves, garlic, whole tomatoes (reserve
juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano,
cayenne. Slow cook on medium heat adding tomato juice and stock
as required, since the rice absorbs the liquid in the pot. You don't want
it to get dried up, nor do you want it to be too liquidy. Only at that
point, stir often to ensure nothing sticks towards the bottom. Contain the
temperature be simply a notch below a simmer. Whether or not this sets out to boil,
lower the heat, or add water. Cook slowly with an hour as the rice
absorbs the liquid.
becka-tony-chachere-web.jpg
Becca with all the Creole seasoning 5 As the jambalaya is cooking,
taste frequently and adjust seasonings. Becca likes her jambalaya
pretty hot; she says, "If you are not sweat'n, it's not hot enough!"
She adds Tony Chacher's Creole seasoning to create the heat. Increase
taste.
6 When the rice has absorbed as much
moisture mainly because it will, slowly fold inside shrimp. Add fresh lemon juice (1/2 a
lemon for each and every lb of shrimp). Cover and cook for two more minutes.
Remove from heat and you're done.
The components are indexed by amounts appropriate for a jambalaya
batch for serving 12 people. It is possible to double or triple the
recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included),
all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Cause them to become fresh and strong, or else, increase the)
* Whole cooked tomatoes - 1/3 of the 32-oz can, breakup the
tomatoes using your fingers since they go in, reserve the tomato juice to
add if necessary
* Diced tomatoes - 1/3 of your 14-oz can
* Tomato sauce - 1/3 of your 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to restore an easy task to remove from
shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in cold water
while shelling.)
* Lemon juice - juice of half a lemon per lb of shrimp
Method
1 Prepare the vegetables and shrimp. It can be profitable to have because the
prep work done ahead of time, particularly if you are generating a sizable
batch. Observe that Becca gets her shrimp fresh, not frozen, inside
shell, and butterfly cut to make it easy to de-shell. After chopping
up each of the vegetables, de-shelling the shrimp requires a lot of time
when you desire to make sure to get each of the shell pieces out. As
you de-shell the shrimp, put the shrimp in the bowl of cold water.
If you are done de-shelling, strain the river from your shrimp and
put the shrimp inside refrigerator to stay cold. You'll not add the
shrimp for the jambalaya before the last 2 minutes of earning this dish.
cooking-sausage-web.jpg 2 In the large skillet, fry the sausage slices
on medium heat, in batches, until cooked through, about A quarter-hour for
each batch. While you finish each batch, pour the sausage and
whatever fat may be released in to a large stockpot. The dimensions of the
stockpot is determined by how much jambalaya you're making. To get a this
batch, I might readily 8-Qt stockpot.
tony-chacherres-mix-web.jpg 3 Add Tony Chachere's Creole Jambalaya
Dinner mix, and 2 1/4 servings of water for each and every box used. Add Uncle
Ben's long grain rice and a pair of 1/4 cups of chicken broth for every cup of
rice used. Add onions, peppers, and celery. Slowly bring mixture
to some simmer, on MEDIUM heat. That is slow cooking. You need it on
medium to prevent the jambalaya from burning. As the jambalaya is
cooking, stir it once in a while to ensure that absolutely nothing is
sticking to the bottom.
jambalaya-1-web.jpg 4 Add bay leaves, garlic, whole tomatoes (reserve
juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano,
cayenne. Slow cook on medium heat adding tomato juice and stock
as required, since the rice absorbs the liquid in the pot. You don't want
it to get dried up, nor do you want it to be too liquidy. Only at that
point, stir often to ensure nothing sticks towards the bottom. Contain the
temperature be simply a notch below a simmer. Whether or not this sets out to boil,
lower the heat, or add water. Cook slowly with an hour as the rice
absorbs the liquid.
becka-tony-chachere-web.jpg
Becca with all the Creole seasoning 5 As the jambalaya is cooking,
taste frequently and adjust seasonings. Becca likes her jambalaya
pretty hot; she says, "If you are not sweat'n, it's not hot enough!"
She adds Tony Chacher's Creole seasoning to create the heat. Increase
taste.
6 When the rice has absorbed as much
moisture mainly because it will, slowly fold inside shrimp. Add fresh lemon juice (1/2 a
lemon for each and every lb of shrimp). Cover and cook for two more minutes.
Remove from heat and you're done.
Sunday, June 5, 2011
Salmon Pate
1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery
Mix salmon with all of the other ingredients. Press right into a fish
shaped mold or shape manually as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 60 minutes before serving.
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery
Mix salmon with all of the other ingredients. Press right into a fish
shaped mold or shape manually as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 60 minutes before serving.
Baked Shrimp in Tomato Feta Sauce Recipe
Ingredients
* 1 Tbsp organic olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* One to one 1/4 pounds mid-sized raw shrimp, peeled and deveined
(can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on
medium high heat. Add the onions and cook until softened, 3-5 minutes.
Add the garlic and cook until fragrant, about Thirty seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer
for 5-10 minutes, before juices thicken a lttle bit.
3 Remove from heat. Stir inside the herbs, shrimp, feta cheese, and salt
and pepper to taste. Place pan in oven and bake, uncovered, until
shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread,
pasta, or rice.
* 1 Tbsp organic olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* One to one 1/4 pounds mid-sized raw shrimp, peeled and deveined
(can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on
medium high heat. Add the onions and cook until softened, 3-5 minutes.
Add the garlic and cook until fragrant, about Thirty seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer
for 5-10 minutes, before juices thicken a lttle bit.
3 Remove from heat. Stir inside the herbs, shrimp, feta cheese, and salt
and pepper to taste. Place pan in oven and bake, uncovered, until
shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread,
pasta, or rice.
Baked Scallops Recipe
Ingredients
* 2 lbs scallops (about 4 cups)
* 1 cup dry white wine
* Salt
* 6 Tbsp unsalted butter, separated 3 Tbsp and three Tbsp
* 1 medium onion, chopped fine
* 2 1/2 Tbsp flour
* 1/2 cup fine bread crumbs
Method
1 Preheat oven to 400°F. Place scallops in a very medium sauté pan. Add the
wine plus a pinch of salt. Give a boil, reduce heat to your simmer,
cover and simmer for 4 minutes. No longer. Take away the scallops to your
1.5 quart casserole baking dish. Pour over cooking liquid to some
separate container and reserve.
2 Heat 3 Tbsp butter inside sauté pan on medium heat. Add the onions
and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid in the butter
onion mixture, whisking vigorously while you achieve this. Once the
sauce is thickened, add it to the scallops inside casserole baking
dish. Stir to totally incorporate the scallops in to the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3
Tbsp butter. Bake inside the oven at 400°F until bubbly and brown,
approximately Quarter-hour.
* 2 lbs scallops (about 4 cups)
* 1 cup dry white wine
* Salt
* 6 Tbsp unsalted butter, separated 3 Tbsp and three Tbsp
* 1 medium onion, chopped fine
* 2 1/2 Tbsp flour
* 1/2 cup fine bread crumbs
Method
1 Preheat oven to 400°F. Place scallops in a very medium sauté pan. Add the
wine plus a pinch of salt. Give a boil, reduce heat to your simmer,
cover and simmer for 4 minutes. No longer. Take away the scallops to your
1.5 quart casserole baking dish. Pour over cooking liquid to some
separate container and reserve.
2 Heat 3 Tbsp butter inside sauté pan on medium heat. Add the onions
and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid in the butter
onion mixture, whisking vigorously while you achieve this. Once the
sauce is thickened, add it to the scallops inside casserole baking
dish. Stir to totally incorporate the scallops in to the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3
Tbsp butter. Bake inside the oven at 400°F until bubbly and brown,
approximately Quarter-hour.
Calamari Stewed with Tomatoes Recipe
Ingredients
* 2 pounds cleaned calamari (squid), tubes sliced into rings and
tentacles roughly chopped
* 4 Tbsp extra virgin olive oil
* 1 sliced onion
* 1 fennel bulb, chopped
* 3 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1/4 cup Sambuca or any other anise-flavored liquor
* 1 cup red
* 1 28-ounce can of crushed tomatoes
* Salt and pepper
* 1/2 cup parsley, chopped
* 1/4 cup fennel fronds, chopped
Method
1 Heat the essential olive oil in the large pot over medium-high heat. If the
oil is hot, add the onions and fennel. Stir to coat with oil and
sauté, stirring occasionally, until it begins to color, about 5-6
minutes. Sprinkle some salt regarding this. Add the garlic cloves and tomato
paste and stir well to combine. Cook this for one more 2-3 minutes,
stirring a couple of times.
2 Add the red, stir well, and boost the heat to high. Boil
prior to the liquid is reduced by half.
3 Add the Sambuca or any other anise-flavored liquor, and also the crushed
tomatoes. Stir inside the calamari and convey the pot with a gentle simmer.
Simmer for around An hour. After 1 hour, taste an item of calamari;
It should be tender. If it is not, keep simmering. Pay attention to tenderness
every A quarter-hour afterward.
4 When the calamari is tender, taste the stew for salt and pepper,
adding as required. Add the chopped parsley and fennel fronds. Stir well
to mix and serve.
* 2 pounds cleaned calamari (squid), tubes sliced into rings and
tentacles roughly chopped
* 4 Tbsp extra virgin olive oil
* 1 sliced onion
* 1 fennel bulb, chopped
* 3 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1/4 cup Sambuca or any other anise-flavored liquor
* 1 cup red
* 1 28-ounce can of crushed tomatoes
* Salt and pepper
* 1/2 cup parsley, chopped
* 1/4 cup fennel fronds, chopped
Method
1 Heat the essential olive oil in the large pot over medium-high heat. If the
oil is hot, add the onions and fennel. Stir to coat with oil and
sauté, stirring occasionally, until it begins to color, about 5-6
minutes. Sprinkle some salt regarding this. Add the garlic cloves and tomato
paste and stir well to combine. Cook this for one more 2-3 minutes,
stirring a couple of times.
2 Add the red, stir well, and boost the heat to high. Boil
prior to the liquid is reduced by half.
3 Add the Sambuca or any other anise-flavored liquor, and also the crushed
tomatoes. Stir inside the calamari and convey the pot with a gentle simmer.
Simmer for around An hour. After 1 hour, taste an item of calamari;
It should be tender. If it is not, keep simmering. Pay attention to tenderness
every A quarter-hour afterward.
4 When the calamari is tender, taste the stew for salt and pepper,
adding as required. Add the chopped parsley and fennel fronds. Stir well
to mix and serve.
Ceviche Recipe
Ingredients
* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of pure freshly squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or perhaps a light pinch of red pepper cayenne
* Cilantro
* Avocado
* Tortillas or tortilla chips
Method
Inside a non-reactive casserole dish, either Pyrex or ceramic, position the
fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with
lime and lemon juice. Let sit covered inside refrigerator for an hour,
then stir, making sure a lot of fish gets subjected to the acidic
lime and lemon juices. Let sit for hrs, giving time to the
flavors to blend.
ceviche-1.jpg ceviche-2.jpg
Through the marinating process the fish can change from pinkish grey
and translucent, to whiter colored and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of pure freshly squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or perhaps a light pinch of red pepper cayenne
* Cilantro
* Avocado
* Tortillas or tortilla chips
Method
Inside a non-reactive casserole dish, either Pyrex or ceramic, position the
fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with
lime and lemon juice. Let sit covered inside refrigerator for an hour,
then stir, making sure a lot of fish gets subjected to the acidic
lime and lemon juices. Let sit for hrs, giving time to the
flavors to blend.
ceviche-1.jpg ceviche-2.jpg
Through the marinating process the fish can change from pinkish grey
and translucent, to whiter colored and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
Thursday, May 5, 2011
Chipotle Lime Bacon-Wrapped Shrimp Recipe
Ingredients
* 12 large, raw, peeled and deveined shrimp
* 2 Tbsp organic olive oil
* Zest from 1 lime
* Juice in one lime (about 2 Tbsp)
* 1/4 teaspoon chipotle powder (or more to taste)
* 6 strips thin bacon, cut in half (12 pieces)
* Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a bowl the lime zest, lime juice, organic olive oil,
and chipotle powder. Squeeze shrimp inside lime chipotle mixture; make
sure every bit is well coated.
2 Spread the bacon pieces out over several layers of paper towels on the
microwave-safe plate. Cover with another layer of paper towel.
Microwave on high before bacon fat sets out to melt however the bacon is
still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap one half part of microwaved bacon around
each bit of shrimp. If you are grilling, thread the shrimp onto
long, flat skewers (flat skewers make turning the shrimp about the grill
easier). Without flat skewers, I've used two thin bamboo
skewers (soaked in water for Thirty minutes beforehand) on the same
effect. If you work with the oven, secure each the bacon on top of the
shrimp with toothpicks. Position the bacon-wrapped shrimp on the slotted
baking pan (lined with foil inside for quick cleaning). Brush remaining
lime chipotle mixture on the outside of the bacon-wrapped shrimp.
bacon-wrapped-shrimp-4.jpg
5 Grill uncovered for five to 7 minutes on each side, or bake inside the oven
for 10-14 minutes, until shrimp is pink along with the bacon is crisp.
* 12 large, raw, peeled and deveined shrimp
* 2 Tbsp organic olive oil
* Zest from 1 lime
* Juice in one lime (about 2 Tbsp)
* 1/4 teaspoon chipotle powder (or more to taste)
* 6 strips thin bacon, cut in half (12 pieces)
* Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a bowl the lime zest, lime juice, organic olive oil,
and chipotle powder. Squeeze shrimp inside lime chipotle mixture; make
sure every bit is well coated.
2 Spread the bacon pieces out over several layers of paper towels on the
microwave-safe plate. Cover with another layer of paper towel.
Microwave on high before bacon fat sets out to melt however the bacon is
still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap one half part of microwaved bacon around
each bit of shrimp. If you are grilling, thread the shrimp onto
long, flat skewers (flat skewers make turning the shrimp about the grill
easier). Without flat skewers, I've used two thin bamboo
skewers (soaked in water for Thirty minutes beforehand) on the same
effect. If you work with the oven, secure each the bacon on top of the
shrimp with toothpicks. Position the bacon-wrapped shrimp on the slotted
baking pan (lined with foil inside for quick cleaning). Brush remaining
lime chipotle mixture on the outside of the bacon-wrapped shrimp.
bacon-wrapped-shrimp-4.jpg
5 Grill uncovered for five to 7 minutes on each side, or bake inside the oven
for 10-14 minutes, until shrimp is pink along with the bacon is crisp.
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.
Coconut Curry Mussels Recipe
Ingredients
* 2 lbs of mussels, cleaned and debearded
* 1 tablespoon of vegetable oil
* 1 yellow onion, chopped
* 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
* 3 teaspoons of ginger, minced
* 1 1/2 tablespoons of curry powder
* 1/2 cup of chicken broth
* 1 can of coconut milk (13.5 fl. oz.)
* Pinch of salt
* 1 stalk of lemongrass, chopped into four pieces and smashed
* 3 kaffir lime leaves* (optional)
* Chopped cilantro
* Lime wedges
*Kaffir lime leaf: a vital ingredient in Vietnamese, Thai, and Hmong
cuisine; are available in Asian Markets, though many markets now carry
them in the produce aisles to fresh herbs. The tastes is very
distinct and should not be substituted. However, you can create this dish
without the leaves and the mussels will still taste great.
Method
1 Place mussels in a very bowl of cold water hence the mussels will goes
any sand or mud. Permit them to take 10 mins. Drain and repeat. Toss
any mussels which are open because they are dead. Debeard the mussels,
pulling out their byssal threads (aka: their "beards") and place them
in a very bowl of cold water until premade.
2 Heat the oil inside a pan and add the onion and stir for a couple minutes
until they become soft and slightly translucent. Add the chilies,
ginger, and curry powder and stir for a minute until fragrant.
3 Add the chicken broth and reduce half. Add the coconut milk, salt,
lemongrass and kaffir lime leaves if using and provide to your boil. Drain
and add the mussels, reduce heat to medium and cover having a tight
fitting lid. Cook for 6-7 minutes until the mussels open. Discard any
which can be closed because these were dead before cooking. (Some may be
slightly open, if you should debate on whether it's good to consume or
not, toss it.) Spoon mussels into bowls and pour over and done with broth.
Garnish with chopped cilantro and juice from lime wedges.
* 2 lbs of mussels, cleaned and debearded
* 1 tablespoon of vegetable oil
* 1 yellow onion, chopped
* 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
* 3 teaspoons of ginger, minced
* 1 1/2 tablespoons of curry powder
* 1/2 cup of chicken broth
* 1 can of coconut milk (13.5 fl. oz.)
* Pinch of salt
* 1 stalk of lemongrass, chopped into four pieces and smashed
* 3 kaffir lime leaves* (optional)
* Chopped cilantro
* Lime wedges
*Kaffir lime leaf: a vital ingredient in Vietnamese, Thai, and Hmong
cuisine; are available in Asian Markets, though many markets now carry
them in the produce aisles to fresh herbs. The tastes is very
distinct and should not be substituted. However, you can create this dish
without the leaves and the mussels will still taste great.
Method
1 Place mussels in a very bowl of cold water hence the mussels will goes
any sand or mud. Permit them to take 10 mins. Drain and repeat. Toss
any mussels which are open because they are dead. Debeard the mussels,
pulling out their byssal threads (aka: their "beards") and place them
in a very bowl of cold water until premade.
2 Heat the oil inside a pan and add the onion and stir for a couple minutes
until they become soft and slightly translucent. Add the chilies,
ginger, and curry powder and stir for a minute until fragrant.
3 Add the chicken broth and reduce half. Add the coconut milk, salt,
lemongrass and kaffir lime leaves if using and provide to your boil. Drain
and add the mussels, reduce heat to medium and cover having a tight
fitting lid. Cook for 6-7 minutes until the mussels open. Discard any
which can be closed because these were dead before cooking. (Some may be
slightly open, if you should debate on whether it's good to consume or
not, toss it.) Spoon mussels into bowls and pour over and done with broth.
Garnish with chopped cilantro and juice from lime wedges.
Tuesday, April 5, 2011
Crab Bisque Recipe
Ingredients
Stock ingredients:
* 4-6 cups crab shells
* 1/2 cup dry white wine
* 1 large yellow onion, sliced or chopped
* 1 carrot, roughly sliced or chopped
* 1 celery stalk, roughly sliced or chopped
* 2 Tbsp tomato paste
* 2 sprigs of thyme
* Several sprigs parsley
* 1 bay leaf
* 10-15 whole peppercorns
* 2 teaspoons salt
Soup ingredients:
* 2 tablespoons butter, unsalted
* 1/3 cup shallots, chopped
* 3/4 cup dry white wine
* 4 servings of shellfish stock
* 1/4 cup white rice
* 2 tablespoons tomato paste
* 1 1/4 lb or maybe more of cooked crabmeat
* 1 1/4 cup heavy cream
* 1/2 teaspoon salt
* 1/8 teaspoon capsicum pepper
Method
Making the stock
Prior to making the bisque, you'll want to result in the shellfish stock (see
these instructions for details and photos).
1 Break crab shells into smaller pieces by applying a sealed, thick
plastic bag and only rolling having a rolling pin or hitting having a
meat hammer to crush. Don't crush too small. You may also skip this
step if you would like, if your shell pieces are actually well split up. Put
in a large stock pot and cover by having an inch (but at most an inch)
of water.
2 Place the stove temperature on medium high and slowly heat the shells
in water. When you note that little bubbles start to
approach the outer lining, reduce the heat to medium. Do not let it boil.
You wish to maintain the temperature at merely below a simmer, in which the
bubbles just occasionally reach the counter. Usually do not stir the
shells. Stirring will muddy inside the stock. Because bubbles approach
the surface a motion picture of foam will build up on top. Utilize a large
slotted spoon to skim away this foam. Let the shells cook like this
for about an hour or so; skim the foam every matter of minutes. The foam comes
from shells releasing impurities as his or her temperature increases.
3 Position the thyme, bay leaves, and parsley in cheese cloth. Secure with
kitchen string to create a bouquet garni.
4 As soon as the stock has stopped releasing foam, you can add the wine,
onions, carrots, celery, tomato paste, herb bouquet garni, and
peppercorns. Provide the lowest simmer and reduce heat in order that the stock
is constantly simmer, although not boil, for A half-hour. If more foam comes
for the surface, skim it well. Add salt and remove from heat.
5 Dampen a few layers of cheesecloth and set on the large, to be able to
strainer, on the large pot or bowl. Pour the stock to the strainer.
Discard the solids. Either use the stock right away, or cool for
future use. In case you aren't going to utilization in a few days, freeze
(be sure you leave some head room near the top of your freezer container
for that liquid to expand because it freezes.)
Makes 2-3 quarts. Reserve 4 cups for your crab bisque, refrigerate or
freeze the remainder.
Making the bisque
Now on to the bisque...
6 In a very large, 4 or 6 quart saucepan, melt butter on medium heat, add
the shallots and cook gently until translucent, about 5 minutes.
7 Add your wine, stock, white rice, and tomato paste. Improve the heat
and convey with a simmer; reduce heat to continue to simmer until rice is
completely cooked, about 25 minutes. Remove from heat and let cool for
several minutes.
8 Add about sixty-six per cent from the crab meat to the soup. Working in
batches, ladle the soup in a blender and purée until completely
smooth. Return puréed soup back to soup pan.
9 Add cream and gently heat soup until it really is hot enough for serving.
Add the remaining a third with the crab meat. Add salt and cayenne
pepper to taste (about 1/2 teaspoon salt and 1/8 teaspoon cayenne).
Stock ingredients:
* 4-6 cups crab shells
* 1/2 cup dry white wine
* 1 large yellow onion, sliced or chopped
* 1 carrot, roughly sliced or chopped
* 1 celery stalk, roughly sliced or chopped
* 2 Tbsp tomato paste
* 2 sprigs of thyme
* Several sprigs parsley
* 1 bay leaf
* 10-15 whole peppercorns
* 2 teaspoons salt
Soup ingredients:
* 2 tablespoons butter, unsalted
* 1/3 cup shallots, chopped
* 3/4 cup dry white wine
* 4 servings of shellfish stock
* 1/4 cup white rice
* 2 tablespoons tomato paste
* 1 1/4 lb or maybe more of cooked crabmeat
* 1 1/4 cup heavy cream
* 1/2 teaspoon salt
* 1/8 teaspoon capsicum pepper
Method
Making the stock
Prior to making the bisque, you'll want to result in the shellfish stock (see
these instructions for details and photos).
1 Break crab shells into smaller pieces by applying a sealed, thick
plastic bag and only rolling having a rolling pin or hitting having a
meat hammer to crush. Don't crush too small. You may also skip this
step if you would like, if your shell pieces are actually well split up. Put
in a large stock pot and cover by having an inch (but at most an inch)
of water.
2 Place the stove temperature on medium high and slowly heat the shells
in water. When you note that little bubbles start to
approach the outer lining, reduce the heat to medium. Do not let it boil.
You wish to maintain the temperature at merely below a simmer, in which the
bubbles just occasionally reach the counter. Usually do not stir the
shells. Stirring will muddy inside the stock. Because bubbles approach
the surface a motion picture of foam will build up on top. Utilize a large
slotted spoon to skim away this foam. Let the shells cook like this
for about an hour or so; skim the foam every matter of minutes. The foam comes
from shells releasing impurities as his or her temperature increases.
3 Position the thyme, bay leaves, and parsley in cheese cloth. Secure with
kitchen string to create a bouquet garni.
4 As soon as the stock has stopped releasing foam, you can add the wine,
onions, carrots, celery, tomato paste, herb bouquet garni, and
peppercorns. Provide the lowest simmer and reduce heat in order that the stock
is constantly simmer, although not boil, for A half-hour. If more foam comes
for the surface, skim it well. Add salt and remove from heat.
5 Dampen a few layers of cheesecloth and set on the large, to be able to
strainer, on the large pot or bowl. Pour the stock to the strainer.
Discard the solids. Either use the stock right away, or cool for
future use. In case you aren't going to utilization in a few days, freeze
(be sure you leave some head room near the top of your freezer container
for that liquid to expand because it freezes.)
Makes 2-3 quarts. Reserve 4 cups for your crab bisque, refrigerate or
freeze the remainder.
Making the bisque
Now on to the bisque...
6 In a very large, 4 or 6 quart saucepan, melt butter on medium heat, add
the shallots and cook gently until translucent, about 5 minutes.
7 Add your wine, stock, white rice, and tomato paste. Improve the heat
and convey with a simmer; reduce heat to continue to simmer until rice is
completely cooked, about 25 minutes. Remove from heat and let cool for
several minutes.
8 Add about sixty-six per cent from the crab meat to the soup. Working in
batches, ladle the soup in a blender and purée until completely
smooth. Return puréed soup back to soup pan.
9 Add cream and gently heat soup until it really is hot enough for serving.
Add the remaining a third with the crab meat. Add salt and cayenne
pepper to taste (about 1/2 teaspoon salt and 1/8 teaspoon cayenne).
Crab Dip Recipe
Ingredients
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup cooked crab meat
* 2 tablespoons minced shallots (or green onions or red onions)
* 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
* 1 teaspoon grated lemon peel
* 1 teaspoon freshly squeezed lemon juice
* 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
* 1/2 teaspoon of Worcestershire sauce
* Salt and pepper
Method
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon
juice, white wine vinegar, and Worcestershire sauce in a very bowl. Fold in
the crab meat. Salt and pepper to taste. Chill for just two hours or
overnight. Serve with crackers or carrots and celery.
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup cooked crab meat
* 2 tablespoons minced shallots (or green onions or red onions)
* 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
* 1 teaspoon grated lemon peel
* 1 teaspoon freshly squeezed lemon juice
* 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
* 1/2 teaspoon of Worcestershire sauce
* Salt and pepper
Method
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon
juice, white wine vinegar, and Worcestershire sauce in a very bowl. Fold in
the crab meat. Salt and pepper to taste. Chill for just two hours or
overnight. Serve with crackers or carrots and celery.
Cioppino Recipe
Ingredients
Seafood
* 3 pounds halibut, sea bass, or other firm white fish, cut into
inch-long cubes
* 1 large (2 lb or maybe more) cooked Dungeness crab (hard shell) or even a
cooked lobster
* 1 pound (or more) of huge shrimp
* 2 pounds little neck clams, mussels, or oysters or seventy one
Sauce
* 1/2 cup organic olive oil
* 1 1/2 cups chopped onion (1 large onion)
* 1 cup chopped green bell pepper (1 large green bell pepper)
* 3 coves garlic, minced
* 1 teaspoon salt
* 1 28 ounce can tomatoes
* Broth in the mollusks
* 2 cups red wine
* 2 cups tomato juice
* 2 cups fish or shellfish stock
* An herb bouquet of bay leaf, parsley, and basil covered with a
layer of cheesecloth and secured with kitchen string
* Pepper and salt to taste
* 1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
Method
1 Steam mollusks (clams, mussels, oysters) in a small amount of water
(with regards to a cup) until they just open. Schedule. Strain and reserve the
cooking broth.
2 If using crab, removed the crab legs from the body and rehearse a nut
cracker to compromise the shells so that the meat can be removed
once it's served (leave the meat inside shell). Break your body in
half, and then cut each half again into either halves or thirds. Keep
the most notable shell of the crab in making stock.
If you are using lobster, cut the tail in pieces and reserve the body
and legs to create stock.
Note you should use prepared fish or shellfish stock, or perhaps you may make
your personal. If you aren't making your personal stock, it is possible to discard the
crab top shell or lobster body. If prepared shellfish stock is not
available, I would combine some prepared fish stock (offered by many
markets, including Trader Joe's) with clam juice.
3 Split the shrimp shells down the back and remove the black vein.
(Observe how to peel and devein shrimp.) I ran across the simplest way to complete
this, without treatment of shell, is to lay the shrimp on its side and
insert a tiny knife into the large end in the shrimp, with the blade
pointing outward through the back (outside the shrimp and your hands).
After you have split the shrimp shells, you can turn the knife toward
the shrimp, and cut in the little to obtain the black vein. Take out the
vein around you are able to. You are able to probably also use a couple of kitchen
scissors to chop the backs from the shrimp.
Alternatively, you are able to shell the shrimps and devein them. Shell-on
imparts more flavor; shell-off is simpler you can eat.
4 Inside a deep 8-quart covered pot, sauté onions and green pepper on
medium heat in extra virgin olive oil until soft. Add the garlic, sauté 1 minute
more. Add tomatoes, broth from your mollusks, burgandy or merlot wine, tomato juice,
fish or shellfish stock, the herb bouquet, and pepper and salt to
taste. Provide a simmer and cook, uncovered, for 25 minutes. Remove
herb bouquet. Taste and proper seasoning.
5 Add the fish and cook, covered, prior to the fish is just cooked
through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and
shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until
they may be bright pink). Don't overcook.
6 Serve in large bowls, shells included. Sprinkle with minced parsley.
Serve with crusty French or Italian bread and a robust red. Have
plenty of napkins available, a few extra bowls to the shells, and nut
crackers and tiny forks for that crab.
Seafood
* 3 pounds halibut, sea bass, or other firm white fish, cut into
inch-long cubes
* 1 large (2 lb or maybe more) cooked Dungeness crab (hard shell) or even a
cooked lobster
* 1 pound (or more) of huge shrimp
* 2 pounds little neck clams, mussels, or oysters or seventy one
Sauce
* 1/2 cup organic olive oil
* 1 1/2 cups chopped onion (1 large onion)
* 1 cup chopped green bell pepper (1 large green bell pepper)
* 3 coves garlic, minced
* 1 teaspoon salt
* 1 28 ounce can tomatoes
* Broth in the mollusks
* 2 cups red wine
* 2 cups tomato juice
* 2 cups fish or shellfish stock
* An herb bouquet of bay leaf, parsley, and basil covered with a
layer of cheesecloth and secured with kitchen string
* Pepper and salt to taste
* 1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
Method
1 Steam mollusks (clams, mussels, oysters) in a small amount of water
(with regards to a cup) until they just open. Schedule. Strain and reserve the
cooking broth.
2 If using crab, removed the crab legs from the body and rehearse a nut
cracker to compromise the shells so that the meat can be removed
once it's served (leave the meat inside shell). Break your body in
half, and then cut each half again into either halves or thirds. Keep
the most notable shell of the crab in making stock.
If you are using lobster, cut the tail in pieces and reserve the body
and legs to create stock.
Note you should use prepared fish or shellfish stock, or perhaps you may make
your personal. If you aren't making your personal stock, it is possible to discard the
crab top shell or lobster body. If prepared shellfish stock is not
available, I would combine some prepared fish stock (offered by many
markets, including Trader Joe's) with clam juice.
3 Split the shrimp shells down the back and remove the black vein.
(Observe how to peel and devein shrimp.) I ran across the simplest way to complete
this, without treatment of shell, is to lay the shrimp on its side and
insert a tiny knife into the large end in the shrimp, with the blade
pointing outward through the back (outside the shrimp and your hands).
After you have split the shrimp shells, you can turn the knife toward
the shrimp, and cut in the little to obtain the black vein. Take out the
vein around you are able to. You are able to probably also use a couple of kitchen
scissors to chop the backs from the shrimp.
Alternatively, you are able to shell the shrimps and devein them. Shell-on
imparts more flavor; shell-off is simpler you can eat.
4 Inside a deep 8-quart covered pot, sauté onions and green pepper on
medium heat in extra virgin olive oil until soft. Add the garlic, sauté 1 minute
more. Add tomatoes, broth from your mollusks, burgandy or merlot wine, tomato juice,
fish or shellfish stock, the herb bouquet, and pepper and salt to
taste. Provide a simmer and cook, uncovered, for 25 minutes. Remove
herb bouquet. Taste and proper seasoning.
5 Add the fish and cook, covered, prior to the fish is just cooked
through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and
shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until
they may be bright pink). Don't overcook.
6 Serve in large bowls, shells included. Sprinkle with minced parsley.
Serve with crusty French or Italian bread and a robust red. Have
plenty of napkins available, a few extra bowls to the shells, and nut
crackers and tiny forks for that crab.
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