Baked Flounder Barataria
4 tablespoon butter, divided
2 lb flounder filets
1 teaspoon salt
1/2 teaspoon tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs
Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in
baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese
into sour cream and spread over fish. Top with bread crumbs and dot
with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or
until fish flakes easily with fork.
Yield: 4 to 6 servings.
Thursday, April 17, 2008
Baked Fish With Orange-Chili Marinade recipe
Baked Fish With Orange-Chili Marinade
1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tablespoon olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste
Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness.
Recipe By : W. Park Kerr
1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tablespoon olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste
Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness.
Recipe By : W. Park Kerr
Baked Fish Cake recipe
Baked Fish Cake
1 1/2 lb potatoes; peeled
1 lb white fish fillet
1 salt; (to taste)
1 grd white or black pepper; freshly
2 tablespoon butter
4 tablespoon milk
1 grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract(optional)
3 tablespoon all-purpose flour
2 tablespoon oil
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7" across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve.
1 1/2 lb potatoes; peeled
1 lb white fish fillet
1 salt; (to taste)
1 grd white or black pepper; freshly
2 tablespoon butter
4 tablespoon milk
1 grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract(optional)
3 tablespoon all-purpose flour
2 tablespoon oil
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7" across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve.
Baked Eggs With Crabmeat recipe
Baked Eggs With Crabmeat
8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste
Pick over the crabmeat and remove all the stiff membranes. Beat
the eggs slightly with a wire whisk, add milk and seasonings, and
beat a little more. Stir in the crabmeat and pour into individual
buttered casseroles. Cover and bake in a medium oven (350 degrees F)
30 minutes. Serves four.
No nutritional information given.
I found this recipe in an old cookbook I picked up at a yard sale.
The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy
Gourmet and the authors are Marian and Nino Tracy and it was first
printed in 1940! The last print date is October 1950!
I hope that you get a kick out of some of these recipes. Trish.
Formatted to MM by Trish McKenna 4/7/95
Baked Fish
8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste
Pick over the crabmeat and remove all the stiff membranes. Beat
the eggs slightly with a wire whisk, add milk and seasonings, and
beat a little more. Stir in the crabmeat and pour into individual
buttered casseroles. Cover and bake in a medium oven (350 degrees F)
30 minutes. Serves four.
No nutritional information given.
I found this recipe in an old cookbook I picked up at a yard sale.
The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy
Gourmet and the authors are Marian and Nino Tracy and it was first
printed in 1940! The last print date is October 1950!
I hope that you get a kick out of some of these recipes. Trish.
Formatted to MM by Trish McKenna 4/7/95
Baked Fish
Baked Dilled Salmon On Rice recipe
Baked Dilled Salmon On Rice
1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray
Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF.
1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray
Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF.
Baked Crabmeat & Avocado recipe
Baked Crabmeat & Avocado
1 waldine van geffen
----VGHC42A----
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1 salt and pepper
2 avocados; peel -- slice
2 tablespoon bread crumbs
1 butter -- melted
1 can anchovy filets
Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,
salt and pepper and simmer 5 minutes longer. Line a baking dish with
avocado slices and pour crabmeat mixture over avocado. Sprinkle with
bread crumbs and brush with melted butter. Heat until brown,
approximately 15 minutes at 350~. Before serving sprinkle with a few
drops of anchovy oil and garnish with anchovy strips.
1 waldine van geffen
----VGHC42A----
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1 salt and pepper
2 avocados; peel -- slice
2 tablespoon bread crumbs
1 butter -- melted
1 can anchovy filets
Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,
salt and pepper and simmer 5 minutes longer. Line a baking dish with
avocado slices and pour crabmeat mixture over avocado. Sprinkle with
bread crumbs and brush with melted butter. Heat until brown,
approximately 15 minutes at 350~. Before serving sprinkle with a few
drops of anchovy oil and garnish with anchovy strips.
Baked Crab Quesadillas recipe
Baked Crab Quesadillas
1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2 jalapeno pepper,seeded
1 and finely chopped
1 centiliter garlic, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 8-inch flour tortillas
1/3 cup shrredded monterey jack
1 cheese with jalapeno peppers
Combine butter and oil; set aside. Saute' onions, peppers, and garlic
in 2 Tbl. reserved butter mixture in a medium saucepan over medium
high heat, stirring constanty, until tender. Remove from heat. Gently
stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and
sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each
tortilla into thirds. Serve warm.
1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2 jalapeno pepper,seeded
1 and finely chopped
1 centiliter garlic, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 8-inch flour tortillas
1/3 cup shrredded monterey jack
1 cheese with jalapeno peppers
Combine butter and oil; set aside. Saute' onions, peppers, and garlic
in 2 Tbl. reserved butter mixture in a medium saucepan over medium
high heat, stirring constanty, until tender. Remove from heat. Gently
stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and
sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each
tortilla into thirds. Serve warm.
Baked Crab Potatoes recipe
Baked Crab Potatoes
2 cup crabmeat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1 ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese
Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
2 cup crabmeat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1 ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese
Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
Baked Clams With Black Bean Sauce recipe
Baked Clams With Black Bean Sauce
24 clams
1 tablespoon sesame oil
2 teaspoon ginger, fresh; finely grated
2 teaspoon garlic; minced
1/2 teaspoon red pepper flakes
1/4 cup fermented black beans; rinsed & mashed
2 tablespoon wine, white
1 tablespoon soy sauce
3 tablespoon scallion; chopped white and green p
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately.
Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat,
0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
per Fred Peters
Echonet RECIPE_CORNER echo
24 clams
1 tablespoon sesame oil
2 teaspoon ginger, fresh; finely grated
2 teaspoon garlic; minced
1/2 teaspoon red pepper flakes
1/4 cup fermented black beans; rinsed & mashed
2 tablespoon wine, white
1 tablespoon soy sauce
3 tablespoon scallion; chopped white and green p
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately.
Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat,
0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
per Fred Peters
Echonet RECIPE_CORNER echo
Baked Catfish Creole recipe
Baked Catfish Creole
----FOR SAUCE----
3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste
----FOR COOKING----
4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley
FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
high heat. Saute onions, celery, bell pepper, garlic and bay leaves
until vegetables are wilted, approximately three to five minutes. Add
tomato sauce and fish stock, bring to a low boil, reduce to simmer
and cook thirty minutes, stirring occasionally. Add sugar, thyme,
basil, green onions and parsley. Continue to cook ten additional
minutes and season to taste using salt and pepper. Remove from heat
and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
catfish fillets in an ovenproof casserole dish large enough to hold
the four fillets. Sprinkle the shrimp evenly over the top of the
fillets. Spoon the Creole sauce generously until fish and shrimp are
well covered. Place covered baking dish in oven and cook
approximately thirty minutes or until fish is done. Heat rice under
hot tap water and place an equal amount in the center of each serving
plate. Serve catfish Creole on top of white rice and garnish with
chopped parsley. This dish may also be served over pasta.
----FOR SAUCE----
3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste
----FOR COOKING----
4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley
FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
high heat. Saute onions, celery, bell pepper, garlic and bay leaves
until vegetables are wilted, approximately three to five minutes. Add
tomato sauce and fish stock, bring to a low boil, reduce to simmer
and cook thirty minutes, stirring occasionally. Add sugar, thyme,
basil, green onions and parsley. Continue to cook ten additional
minutes and season to taste using salt and pepper. Remove from heat
and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
catfish fillets in an ovenproof casserole dish large enough to hold
the four fillets. Sprinkle the shrimp evenly over the top of the
fillets. Spoon the Creole sauce generously until fish and shrimp are
well covered. Place covered baking dish in oven and cook
approximately thirty minutes or until fish is done. Heat rice under
hot tap water and place an equal amount in the center of each serving
plate. Serve catfish Creole on top of white rice and garnish with
chopped parsley. This dish may also be served over pasta.
Baked Breaded Bluefish With Mock Tartar Sauce recipe
Baked Breaded Bluefish With Mock Tartar Sauce
1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
----MOCK TARTAR SAUCE----
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Calories per serving: 201
Fat grams per serving: 6.08 Approx.
Cook Time: 0:30
Cholesterol per serving: 680
Preheat the oven to 350F. Combine the skim milk, egg white and
pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread
crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
NOTE: For me this dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered
container.
NOTES: This sauce will keep for a week if stored as suggested. Use
this as you would regular tartar sauce with any dish. Try it as a
replacement for mayonnaise on sandwiches and in salads.
1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
----MOCK TARTAR SAUCE----
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Calories per serving: 201
Fat grams per serving: 6.08 Approx.
Cook Time: 0:30
Cholesterol per serving: 680
Preheat the oven to 350F. Combine the skim milk, egg white and
pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread
crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
NOTE: For me this dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered
container.
NOTES: This sauce will keep for a week if stored as suggested. Use
this as you would regular tartar sauce with any dish. Try it as a
replacement for mayonnaise on sandwiches and in salads.
Baked Artichoke & Crab Spread recipe
Baked Artichoke & Crab Spread
14 oz can artichoke hearts-drained and c; h, opped
1 cup parmesan cheese -- grated
6 oz can crabmeat -- drained and flaked
1/2 cup mayonnaise
Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer
to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is
browned, about 30 mins. Serve hot with water crackers.
Recipe By : Bon Appetit
14 oz can artichoke hearts-drained and c; h, opped
1 cup parmesan cheese -- grated
6 oz can crabmeat -- drained and flaked
1/2 cup mayonnaise
Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer
to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is
browned, about 30 mins. Serve hot with water crackers.
Recipe By : Bon Appetit
Baked Almond Catfish recipe
Baked Almond Catfish
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo; r garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo; r garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
Baja Seafood Stew recipe
Baja Seafood Stew
1/2 cup onion; chopped, 1 medium
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes; *
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish; **
6 oz crabmeat; frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are
undrained and cut in ** The following fish can be
used: cod, sea bass, mahimahi or red *** Crabmeat
should be thawed, drained and cartilage removed.
1/2 cup onion; chopped, 1 medium
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes; *
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish; **
6 oz crabmeat; frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are
undrained and cut in ** The following fish can be
used: cod, sea bass, mahimahi or red *** Crabmeat
should be thawed, drained and cartilage removed.
Bailey's Bouillabaisse (Fish Stew) recipe
Bailey's Bouillabaisse (Fish Stew)
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Cook the onion, celery, and potatoes in the water for
10 minutes. Mix a little milk with the flour to form
a soupy paste and set aside. Add the remaining
ingredients and bring to a boil. Add the flour
mixture, stirring constantly. Simmer for 15 to 20
minutes.
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Cook the onion, celery, and potatoes in the water for
10 minutes. Mix a little milk with the flour to form
a soupy paste and set aside. Add the remaining
ingredients and bring to a boil. Add the flour
mixture, stirring constantly. Simmer for 15 to 20
minutes.
Badhapu Malu (Fried Fish) recipe
Badhapu Malu (Fried Fish)
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2 litre oil
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat
the oil and fry fish until it turns brown. Remove and drain well.
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2 litre oil
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat
the oil and fry fish until it turns brown. Remove and drain well.
Bacon & Smoked Oysters recipe
Bacon & Smoked Oysters
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick
through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick
through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
Bacon & Oysters recipe
Bacon & Oysters
12 oysters, selected
12 bacon slices, thin
Wrap each oyster, well-drained, in bacon. Skewer with wooden
toothpick. Bake on a pan in a medium oven until bacon browns.
12 oysters, selected
12 bacon slices, thin
Wrap each oyster, well-drained, in bacon. Skewer with wooden
toothpick. Bake on a pan in a medium oven until bacon browns.
Bacalaitos (Salt Codfish Fritters)
Bacalaitos (Salt Codfish Fritters)
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the
the saltiness and hardness of the fish. Drain, rinse and place in a
small saucepan. Pour boiling water over the fish and allow to stand 5
minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic,
water and annatto oil and mix to a smooth batter. Add the shredded
fish and mix well. Heat oil to 370F in a deep fryer or large, heavy
saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the
the saltiness and hardness of the fish. Drain, rinse and place in a
small saucepan. Pour boiling water over the fish and allow to stand 5
minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic,
water and annatto oil and mix to a smooth batter. Add the shredded
fish and mix well. Heat oil to 370F in a deep fryer or large, heavy
saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears *
1 tablespoon shredded coriander
1 scallion, thinly sliced
* cut into 1-inch sections with canning liquid reserved
This soup was probably created by some homesick Frenchman. White
asparagus(a French import), packed in jars or cans, is used for this
recipe. Traditionally, crumbled, salted duck egg yolk is added to
season the soup.
If white asparagus is unavailable, use frozen or fresh
asparagus (in this case, add the fresh asparagus to the broth from the
very beginning and cookuntil tender, before adding the remaining
ingredients).
Combine the broth, 1 tablespoon of the
fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic. Add the
crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste.
Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the
cornstarch mixture and stir gently untilthe soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus
with its canning liquid; cook gently until heated through.
Transfer the soup to a
heated tureen. Sprinkle on the coriander, scallion and freshly ground
black pepper.
Yield: 4 to 6
servings.
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears *
1 tablespoon shredded coriander
1 scallion, thinly sliced
* cut into 1-inch sections with canning liquid reserved
This soup was probably created by some homesick Frenchman. White
asparagus(a French import), packed in jars or cans, is used for this
recipe. Traditionally, crumbled, salted duck egg yolk is added to
season the soup.
If white asparagus is unavailable, use frozen or fresh
asparagus (in this case, add the fresh asparagus to the broth from the
very beginning and cookuntil tender, before adding the remaining
ingredients).
Combine the broth, 1 tablespoon of the
fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic. Add the
crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste.
Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the
cornstarch mixture and stir gently untilthe soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus
with its canning liquid; cook gently until heated through.
Transfer the soup to a
heated tureen. Sprinkle on the coriander, scallion and freshly ground
black pepper.
Yield: 4 to 6
servings.
Artichoke Oyster Soup recipe
Artichoke Oyster Soup
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk
well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring
to a boil. Add oysters and parsley. Simmer on medium, partly covered, for
exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook
byJean Durkee. It's an intriguing combination of modern American
ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters arebigger than a small bite-size, cut them up before adding them to
the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the
entire (about 1-cup) container of whipping cream into the soup, even
though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly
critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
Antoine's Oysters Rockerfeller recipe
6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur; or anisette
1/4 teaspoon salt
3 drop tabasco
18 large oysters
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until
smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until
lightly browned.
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur; or anisette
1/4 teaspoon salt
3 drop tabasco
18 large oysters
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until
smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until
lightly browned.
Tuesday, April 15, 2008
Asparagus and Chicken Carbonara recipe
Asparagus and Chicken Carbonara
Raw egg yolks and whipping cream traditionally add the creaminess and fat to pasta carbonara. This lighter version achieves the same texture with egg substitute and nonfat evaporated milk. Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.
Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Yield
5 servings (serving size: about 1 1/4 cups)
Nutritional Information
CALORIES 416(23% from fat); FAT 10.8g (sat 3.7g,mono 4.4g,poly 2g); PROTEIN 34.7g; CHOLESTEROL 60mg; CALCIUM 236mg; SODIUM 700mg; FIBER 3.1g; IRON 3.4mg; CARBOHYDRATE 41.9g
Raw egg yolks and whipping cream traditionally add the creaminess and fat to pasta carbonara. This lighter version achieves the same texture with egg substitute and nonfat evaporated milk. Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.
Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Yield
5 servings (serving size: about 1 1/4 cups)
Nutritional Information
CALORIES 416(23% from fat); FAT 10.8g (sat 3.7g,mono 4.4g,poly 2g); PROTEIN 34.7g; CHOLESTEROL 60mg; CALCIUM 236mg; SODIUM 700mg; FIBER 3.1g; IRON 3.4mg; CARBOHYDRATE 41.9g
Angel Hair Pasta With Sea Scallops recipe
Angel Hair Pasta With Sea Scallops
1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).
1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).
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