Chili Crab In Won Ton Cups
1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded
Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.
Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.
Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).
Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Thursday, October 27, 2011
Saturday, September 17, 2011
Calmars en sauce tomate
Calmars en sauce tomate
2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
2 tablespoons olive oil
1 large carrot, diced
2 shallots, chopped
1 onion, chopped
1 garlic clove,chopped
1 can diced tomatoes
1/2 cup dry white wine
1 tablespoon concentrated tomato puree
1 bouquet garni
pinch (or two) of dried cayenne pepper
salt and freshly ground pepper
Defrost the calamari rings, then rinse with cold water and dry them with paper towel.
Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.
Add the squid and saute for 3 minutes, stirring frequently.
Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.
Serve hot on plain white rice.
Makes 4 to 6 servings.
2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
2 tablespoons olive oil
1 large carrot, diced
2 shallots, chopped
1 onion, chopped
1 garlic clove,chopped
1 can diced tomatoes
1/2 cup dry white wine
1 tablespoon concentrated tomato puree
1 bouquet garni
pinch (or two) of dried cayenne pepper
salt and freshly ground pepper
Defrost the calamari rings, then rinse with cold water and dry them with paper towel.
Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.
Add the squid and saute for 3 minutes, stirring frequently.
Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.
Serve hot on plain white rice.
Makes 4 to 6 servings.
Bouillabaisse Et Rouille
Bouillabaisse Et Rouille
3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves -- chopped
5 saffron threads -- (5 to 10)
1 pinch thyme
2 large onions -- coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots -- coarsely chopped
2 leeks -- coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams -- washed
1 teaspoon saffron threads
2 teaspoon pernod
2 baguettes (french bread) cut diagonally into thin slices
2 large garlic cloves -- peeled
1 rouille (see recipe)
* such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you. Save the bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.
Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water and 1 cup of the wine and bring to a boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones. Remove from the heat. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.
Add the clams and simmer until they just begin to open. Add the fish and the remaining wine and cook at a rolling boil for 10 minutes. Add the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual bowls.
Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic. Top the slices of bread with plenty of rouille and float them in the bowls of soup.
Serve immediately.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95
Yield: 6 servings
3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves -- chopped
5 saffron threads -- (5 to 10)
1 pinch thyme
2 large onions -- coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots -- coarsely chopped
2 leeks -- coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams -- washed
1 teaspoon saffron threads
2 teaspoon pernod
2 baguettes (french bread) cut diagonally into thin slices
2 large garlic cloves -- peeled
1 rouille (see recipe)
* such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you. Save the bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.
Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water and 1 cup of the wine and bring to a boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones. Remove from the heat. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.
Add the clams and simmer until they just begin to open. Add the fish and the remaining wine and cook at a rolling boil for 10 minutes. Add the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual bowls.
Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic. Top the slices of bread with plenty of rouille and float them in the bowls of soup.
Serve immediately.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95
Yield: 6 servings
Crab Cakes
Crab Cakes
Ingredients
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
Directions
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
*from allrecipes.com
Ingredients
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
Directions
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
*from allrecipes.com
TUNA & PASTA CHEDDAR MELT
TUNA & PASTA CHEDDAR MELT
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
Tuesday, August 30, 2011
Hot Tuna and Egg Salad Sandwich
Hot Tuna and Egg Salad Sandwich
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Friday, August 26, 2011
Fried Octopus with Persimmon, Chilli and Fennel Salsa
Fried Octopus with Persimmon, Chilli and Fennel Salsa Serves 4
Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional
Octopus
Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs
1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.
http://www.nzherald.co.nz/lifestyle
Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional
Octopus
Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs
1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.
http://www.nzherald.co.nz/lifestyle
Thursday, August 25, 2011
Wild Rice Seafood Casserole
Wild Rice Seafood Casserole
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
Monday, August 22, 2011
Regal Lobster Dip
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
Sunday, August 21, 2011
Seafood Alfredo Dip
Seafood Alfredo Dip
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Directions-
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Directions-
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.
Saturday, August 20, 2011
Nippy Shrimp
Nippy Shrimp
1/2 teaspoon garlic
1/2 cup chili sauce
30 small shrimp (shelled and cooked)
10 slices bacon (cut into thirds)
Combine garlic and chili sauce.
Pour over shrimp.
Cover and refrigerate several hours or overnight, stirring occasionally.
Fry bacon until partially cooked, but still limp.
Drain.
Wrap each marinated shrimp in a bacon piece.
Secure with a wooden toothpick.
Broil 2-3 inches from heat until bacon is crisp.
This recipe will serve 4.
Source : The Recipe-riot mailer on cooking-lists.com
1/2 teaspoon garlic
1/2 cup chili sauce
30 small shrimp (shelled and cooked)
10 slices bacon (cut into thirds)
Combine garlic and chili sauce.
Pour over shrimp.
Cover and refrigerate several hours or overnight, stirring occasionally.
Fry bacon until partially cooked, but still limp.
Drain.
Wrap each marinated shrimp in a bacon piece.
Secure with a wooden toothpick.
Broil 2-3 inches from heat until bacon is crisp.
This recipe will serve 4.
Source : The Recipe-riot mailer on cooking-lists.com
Wednesday, August 17, 2011
Crab Sandwiches
Crab Sandwiches
Yield: 4 Servings
1 cn (6 oz) crab meat, drained
2 Ribs celery, finely chopped
4 Green onions (scallions,-white and green parts),-finely chopped
1/2 c Chopped mushrooms
1 ts Caraway seed
4 tb Mayonnaise
Salt and freshly ground-black pepper to taste
4 sl Bread
8 sl Bacon, fried crisp and-drained
1/2 c Grated Cheddar cheese
Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise, salt and pepper in a bowl and mix until thoroughly combined. Toast the bread on one side under the broiler. Spread the crab mixture on the untoasted side, top with the bacon and the Cheddar cheese, and heat under the broiler until the cheese is melted.
Yield: 4 Servings
1 cn (6 oz) crab meat, drained
2 Ribs celery, finely chopped
4 Green onions (scallions,-white and green parts),-finely chopped
1/2 c Chopped mushrooms
1 ts Caraway seed
4 tb Mayonnaise
Salt and freshly ground-black pepper to taste
4 sl Bread
8 sl Bacon, fried crisp and-drained
1/2 c Grated Cheddar cheese
Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise, salt and pepper in a bowl and mix until thoroughly combined. Toast the bread on one side under the broiler. Spread the crab mixture on the untoasted side, top with the bacon and the Cheddar cheese, and heat under the broiler until the cheese is melted.
Wednesday, August 10, 2011
Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing
Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing
Recipe courtesy Ana Gachero, Oakland, CA
6 servings
Coconut Rice:
* 3 cups long grain rice
* 2 cups coconut milk
* 2 cups water
* 1 teaspoon coconut oil
* 1 teaspoon salt
Marinated Garlic Shrimp:
* 2 pounds shrimp, raw
* 1 teaspoon salt
* 1 teaspoon black or white pepper
* 1 teaspoon balsamic vinegar
* 2 fresh oranges, squeezed
* 6 cloves garlic 3 pressed and 3 chopped
* 6 skewers
Mango Cucumber Salad with Guava Dressing
* 1/2 cup guava jelly
* 3 tablespoons any dark vinegar
* 1 teaspoon lemon juice
* 4 fresh cucumbers, cut into chunks
* 1 tomato,diced
* 1 clove garlic, sliced
* 4 fresh mangoes, peeled and sliced
* Pinch black pepper
* 1/2 cup chopped scallions
Coconut Rice:
Directions
Combine all ingredients in a saucepan . Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water.
Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
Recipe courtesy Ana Gachero, Oakland, CA
6 servings
Coconut Rice:
* 3 cups long grain rice
* 2 cups coconut milk
* 2 cups water
* 1 teaspoon coconut oil
* 1 teaspoon salt
Marinated Garlic Shrimp:
* 2 pounds shrimp, raw
* 1 teaspoon salt
* 1 teaspoon black or white pepper
* 1 teaspoon balsamic vinegar
* 2 fresh oranges, squeezed
* 6 cloves garlic 3 pressed and 3 chopped
* 6 skewers
Mango Cucumber Salad with Guava Dressing
* 1/2 cup guava jelly
* 3 tablespoons any dark vinegar
* 1 teaspoon lemon juice
* 4 fresh cucumbers, cut into chunks
* 1 tomato,diced
* 1 clove garlic, sliced
* 4 fresh mangoes, peeled and sliced
* Pinch black pepper
* 1/2 cup chopped scallions
Coconut Rice:
Directions
Combine all ingredients in a saucepan . Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water.
Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
Tuesday, August 9, 2011
Angry Shrimp and Shells
Angry Shrimp and Shells
1 pound medium pasta shells
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 pound small (51- to 60-count) shrimp, peeled and deveined
1 (1 lb 10 oz) jar spaghetti sauce
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add red pepper flakes and shrimp. Cook and stir until shrimp starts to turn pink, about 2 minutes.
Reduce heat to medium. Stir in spaghetti sauce. Continue to cook, stirring occasionally, until shrimp is opaque and firm and sauce is heated through, about 4 minutes. Stir cooked and drained pasta into
sauce and stir to combine.
Serves 4 - 6
1 pound medium pasta shells
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 pound small (51- to 60-count) shrimp, peeled and deveined
1 (1 lb 10 oz) jar spaghetti sauce
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add red pepper flakes and shrimp. Cook and stir until shrimp starts to turn pink, about 2 minutes.
Reduce heat to medium. Stir in spaghetti sauce. Continue to cook, stirring occasionally, until shrimp is opaque and firm and sauce is heated through, about 4 minutes. Stir cooked and drained pasta into
sauce and stir to combine.
Serves 4 - 6
Saturday, August 6, 2011
Angel Hair Pasta and Crab with Alfredo Sauce
Angel Hair Pasta and Crab with Alfredo Sauce
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Friday, August 5, 2011
African Adobo-Rubbed Tuna Steaks
African Adobo-Rubbed Tuna Steaks
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to BahÃa in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to BahÃa in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Monday, August 1, 2011
Acqua Restaurant's Chicken Stuffed with Lobster Meat
Acqua Restaurant's Chicken Stuffed with Lobster Meat
1 x steamed lobster (1 1/2 pound)
4 tbl unsalted butter
6 x scallions finely chopped
1/4 cup white wine
1 1/2 tbl flour
1/4 cup heavy cream
1 pch cayenne pepper
Salt and freshly ground pepper to taste
8 x boneless chicken breast halves about 3 pounds with or without skin
Olive oil for glazing
Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat.
Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream.
Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up
the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Yield: 6 to 8 servings
1 x steamed lobster (1 1/2 pound)
4 tbl unsalted butter
6 x scallions finely chopped
1/4 cup white wine
1 1/2 tbl flour
1/4 cup heavy cream
1 pch cayenne pepper
Salt and freshly ground pepper to taste
8 x boneless chicken breast halves about 3 pounds with or without skin
Olive oil for glazing
Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat.
Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream.
Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up
the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Yield: 6 to 8 servings
Tuesday, July 26, 2011
ACADIAN PEPPERED SHRIMP
ACADIAN PEPPERED SHRIMP
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted, raise the heat, and add all ingredients except the shrimp. Cook until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 6 to 8 minutes. Serve shrimp in their shells, peeling them at the table.
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted, raise the heat, and add all ingredients except the shrimp. Cook until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 6 to 8 minutes. Serve shrimp in their shells, peeling them at the table.
Friday, July 22, 2011
Cajun Barbeque Shrimp
Cajun Barbeque Shrimp
4 slices bacon chopped
1/2 lb butter or margarine
2 T Dijon mustard
1 1/2 tsp chili powder
1/4 tsp. dried basil
1 tsp. black pepper
1/2 tsp. oregano
2 garlic cloves, crushed
2 TBS crab boil
1/2 tsp. Tabasco sauce
1 1/2 lbs large uncooked, unpeeled shrimp
Preheat oven to 375. Fry bacon, add butter, Dijon mustard, chili powder, basil, pepper, oregano, garlic cloves, crab boil and Tabasco sauce. Simmer for five minutes, stirring occasionally. In a large baking pan pour the ingredients over the shrimp. Bake uncovered for 20 minutes, tossing the shrimp mid-way through cooking.
4 slices bacon chopped
1/2 lb butter or margarine
2 T Dijon mustard
1 1/2 tsp chili powder
1/4 tsp. dried basil
1 tsp. black pepper
1/2 tsp. oregano
2 garlic cloves, crushed
2 TBS crab boil
1/2 tsp. Tabasco sauce
1 1/2 lbs large uncooked, unpeeled shrimp
Preheat oven to 375. Fry bacon, add butter, Dijon mustard, chili powder, basil, pepper, oregano, garlic cloves, crab boil and Tabasco sauce. Simmer for five minutes, stirring occasionally. In a large baking pan pour the ingredients over the shrimp. Bake uncovered for 20 minutes, tossing the shrimp mid-way through cooking.
Creamy Seafood Lasagna
Creamy Seafood Lasagna
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
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