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Basic Fish Chowder
Salmon, halibut, rockfish or cod may be used for the fish.
Fry bacon until crisp; add onion and cook until tender.
Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender.
Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender.
Add milk and seasonings; heat thoroughly and serve immediately.
Serves six.
VARIATION: 2 cups grated cheddar cheese may be added before the milk is added.
Stir until melted and proceed.
2 tbsp of flour may be added for thickness.
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Category: Fish and seafood
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Basic Fish Mousse
PREHEAT OVEN TO 350F.
Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth.
Add the egg whites and blend until incorporated.
Transfer the mixture to a bowl, cover and chill for 30 minutes.
Stir in the cream until incorporated.
Divide the mousse between buttered ramekins.
Place the ramekins in a water bath, cover and place in oven for 20 minutes.
To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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Category: Fish and seafood
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Basic Fish Stock
BRING THE WATER AND WINE to a boil over high heat.
Wash all the fish trimmings.
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
Strain the stock, extracting as much liquid as possible from the solids.
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
Makes 3 qts.
The stock can be refrigerated up to four days, or frozen for up to six months.
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Category: Fish and seafood
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Blackened Redfish
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
Redfish and pompano are ideal for this method of cooking.
If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
Reserve the remaining butter in its skillet.
Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).
Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
Repeat with remaining fillets.
Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate.
I had this in K Pauls Restaurant in New Orleans.
It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this.
Even people who don't like fish love this dish.
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Category: Fish and seafood
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Boiled Crawfish
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
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Category: Fish and seafood
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Boiled Crawfish Justin Wilson
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
Justin Wilson writes, \"Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out.
During crawfish season, my finger stays yellow from one end to the other.
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Category: Fish and seafood
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Botvinia
Boil 3 quarts of water in a large pan.
When boiling briskly add the spinach and the sorrel.
Cook uncovered at a brisk boil for 6-8 minutes.
drain water off, wash vegetables in cold water, then puree in blender.
cool to room temperature.
Combine the other ingredients in bowl, except for the beer and vodka.
When mixed well slowly add the beer and the vodka stirring constantly.
Chill for a minimum of 2 hours before serving.
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Category: Fish and seafood
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Braised Fish England 15th Century
"Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked.
Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
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Category: Fish and seafood
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Braised Whole Fish With Shrimp Sauce
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes; drain.
Gently squeeze water from mushrooms then cut off and discard stems; thinly slice caps.
Set aside.
In a small bowl, combine 1 tablespoon soy sauce, wine and cornstarch.
Add shrimp and stir to coat.
Set aside.
Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or lightly sprinkle with cornstarch (fish does not need to be completely coated).
Place a wide frying pan (preferably with a non-stick surface) over medium-high heat.
Add 1 tablespoon of the oil; swirl to coat surface.
Add fish (skin side up if using fillets); cover and cook until golden brown on bottom, about 3 minutes.
carefully turn fish over and repeat to brown other side.
Remove fish and set aside.
Add the remaining tablespoon of oil to the pan.
Add ginger and cook, stirring, until fragrant, about 10 seconds.
Add shrimp and stir until shrimp are opaque and separated, about 1 minute.
Add mushrooms, broth and soy sauce and cook for 30 seconds.
Add cornstarch solution and stir until sauce boils and thickens.
Return fish to pan and spoon sauce over fish.
Cover and simmer until center of fish at thickest is just opaque, about 3 to 5 minutes.
Transfer fish to platter; pour sauce over fish.
Garnish with green onions.
Serves 4.
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Category: Fish and seafood
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Brittany Mixed Fish Soup
Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin
Cut fish into chunks of equal size.
Saute onions and garlic in heated butter or margarine in a large kettle until tender.
Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
Bring to a boil.
Add prepared fish and lower heat to moderate.
Cook, covered, about 25 minutes, until fish and potatoes are tender.
Remove and discard bay leaves.
Put slices of bread in wide soup plates.
Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.
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Category: Fish and seafood
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Broiled Fish Fillets
For easy, different flavors when broiling fish, brush with Herb or.
Set oven control to broil.
Sprinkle both sides of fish fillets with salt and pepper.
Brush with the margarine.
Broil fish with tops about 4 inches from heat for 5 to 6 minutes or until fish flakes easily with fork (do not turn).
4 SERVINGS; 340 CALORIES PER SERVING.
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Category: Fish and seafood
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Broiled Fish Steaks
Set oven control to broil.
Sprinkle both sides of fish steaks with salt and pepper.
Brush with half of the margarine.
Broil fish with tops about 4 inches from heat for about 5 minutes.
Brush fish with margarine.
Turn fish carefully and brush with margarine.
Broil 4 to 6 minutes or until fish flakes easily with fork.
4 SERVINGS; 340 CALORIES PER SERVING.
To Grill: Grease wire grill.
Place fish on grill.
Cover and grill fish steaks about 4 inches from medium coals 20 to 25 minutes, turning fish once and brushing with margarine, until fish flakes easily with fork.
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Category: Fish and seafood
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A 4 and 20 Meat Pie
Mix all base ingredients thoroughly.
Roll out to about 1/8" thickness.
Roll out puff pastry to 1/4" thickness.
Saute the beef.
Dissolve the stock cube in the water, add to beef.
Season to taste.
Sprinkle with flour and cook till flour is browned and incorporated well.
Adjust seasoning and coloring to taste.
Make pies by putting scoops of about 1/4 cup on the base crust.
Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets).
Cut around the filling, creating individual pies.
Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned.
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Category: Meat
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A Different Meatloaf
Combine chuck through seasonings.
Add milk and breadcrumbs.
If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up.
In small open roasting pan, form into oval.
Lay strips of bacon on top.
Bake at 450 for approximately 1 hour, or until bacon is crisp.
Remove to paper towels to drain before placing on serving platter.
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Category: Meat
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All American Meatloaf
Combine first 9 ingredients; shape into two 7 1/2x4" loaves.
Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min.
Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min.
Yields 2 loaves.
NOTE May freeze the second loaf.
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Category: Meat
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All Fruit Mincemeat
In a 4 1/2-quart Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water, honey, allspice, and salt.
Bring to boiling, reduce heat.
Cover and simmer for 50 minutes, stirring occasionally.
Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally.
Stir in the brandy.
Cool.
Stir, covered, in the refrigerator.
Makes about 8 cups.
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Category: Meat
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Apple Meatloaf
1 or 2 slices of Bread Preheat oven to 350.
Combine all ingredients except bread.
Soak bread in cold water, squeeze out moisture, shred, and add.
Place in loaf pan and bake 25-30 minutes.
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Category: Meat
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Apricot Meat Loaf Roll
Marg Fraser serves this glazed meat loaf in style by adding lightly steamed green onions, baby zucchini and carrots, along with sprigs of fresh thyme, for a complete and beautiful dinner entree.
Mix together beef, pork, onion, 1/4 cup of the bread crumbs, egg, slat and pepper.
On large sheet of foil or plastic wrap, roll out or pat meat mixture into 15x9 inch rectangle, about 1/2 inch thick.
Sprinkle with parsley and remaining crumbs.
Mix together apricots, almonds and green onions, spoon over meet mixture, leaving 2 inch border free of topping.
Starting at narrow edge and using foil to help, roll up meat as tightly as possible, jelly roll style.
Place on greased baking sheet.
Bake in 350 F oven for 30 minutes, covering loosely with foil if meat browns too quickly.
GLAZE: Mix together apricot jam and ketchup, spread half of the mixture over meat loaf.
Return meat loaf to oven for 15 minutes longer.
Remove meat loaf from oven.
Let stand for 5-10 minutes before before slicing.
Makes 6-8 servings.
**To plump very dry apricots, cover with boiling water and let stand for 10 minutes.
Drain before mixing with almonds and onions.
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Category: Meat
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Asparagus And Crab Meat Soup Mang Tay Nau Cua
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 fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
Set aside.
Bring the soup to a boil.
Add the cornstarch mixture and stir gently until the 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 crab meat 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.
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Category: Meat
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Asparagus And Crabmeat Salad
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.
) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
mix crabmeat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
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Category: Meat
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