---------- Recipe via Meal-Master (tm) v8.05 Title: Sadie's Shrimp Salad Categories: Cajun, Seafood, Salads Yield: 30 servings 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped 1 c Celery, finely chopped 2 c Black olives, finely chopped 2 c Dill pickles, chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 6 T Butter 2 ea Lemons, cut into wedges 1 T Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Newburg Categories: Cajun, Main dish, Seafood Yield: 8 servings 2 T Butter 2 T Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 t Salt 1/4 t Pepper 2 T Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 t Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crabs Categories: Cajun, Main dish, Seafood Yield: 4 servings 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Seafood Yield: 8 servings --------------------------------FOR THE BBOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crawfish 1 Categories: Cajun, Main dish, Seafood Yield: 10 servings 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live 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. 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." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Chili Categories: Cajun, Main dish, Meats, Seafood Yield: 16 servings 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole Categories: Main dish, Seafood, Creole Yield: 6 servings 2 lb Fresh shrimp, heads off 1 qt Water 1/2 c Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 t Salt 1 t Ground red pepper 1/2 t Ground black pepper 1/2 t Ground white pepper 1 T Fresh thyme or 2 t dried 1 T Fresh basil or 2 t dried 1 1/2 t Sugar 5 ea Bay leaves 1 c Green onions, chopped 1 c Parsley, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Redfish Categories: Cajun, Main dish, Seafood Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves 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. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- Title: Linguine Tuna Salad Categories: Salads, Seafood Yield: 6 servings 7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained 10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Fish in Foil Categories: Seafood Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter 1/4 c Lemon Juice 1 T Chopped Parsley 1 t Dill Weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Scallop Kabobs Categories: Seafood, Main dish Yield: 6 servings 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger 1 t Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef and Scallop Saute Categories: Beef, Seafood, Main dish Yield: 4 servings 2 T Peanut oil 1 pn Red pepper flakes 1 1/4 c Sliced green onion 1 pn White pepper 1 t Minced garlic 3/4 lb Sea scallops 1 T Water 1 t Salt 1 lb Beef cut for stirfry 1 pn Red pepper flakes 1 pn Fresh ginger Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Pasta Salad Categories: Low cal, Salads, Seafood, Pasta, Vegetables Yield: 4 servings 2 c Pasta, tri-colored spiral 1/2 c Zucchini, sliced 1 c Shrimp, cooked 1/3 c White wine worcestershire 1/3 c Green pepper, diced 1/3 c Mayonnaise 1/4 c Carrots, sliced salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tomato-Seafood Stew Categories: Low cal, Soups/stews, Seafood, Vegetables Yield: 6 servings 1/2 lb Shrimp, shelled 1 x Green pepper, medium, choppe 1 c Onion, chopped 1 x Carrot, medium, shredded 2 x Garlic cloves, minced 1 t Thyme, dried, crushed 1 T Oil, cooking 1/4 t Pepper 16 oz Tomatoes, cut up, can 4 x Hot sauce, bottled, (dashes) 8 oz Tomatoe sauce, sodium reduce 20 oz Whole baby clams,drained,can 1 x Potato, peeled, chopped 2 T Parsley, snipped 1 x Celery, stalk, chopped * fresh or frozen shrimp ~------------------------------------------------------ ~------------------ PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Crab Cakes Categories: Low cal, Seafood Yield: 4 servings 12 x Crackers, soda 2 t OLD BAY SEASONING * 2 x Eggs 1/4 t Pepper, red, crushed 2 T Mayonnaise 1 lb Crabmeat, lump 1 t Worcestershire sauce * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~------------------------------------------------------ ~------------------ PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallop Saute Categories: Seafood, Main dish Yield: 8 servings 2 lb Bay or sea scallops 2 T Minced garlic 1 x Oil 1 T Salt 3/4 c Butter 2 t Freshly ground white pepper 2 ea Bunches green onions chopped 1 x Pepper 1 ea White onion, chopped 1 ea Juice from lemon 2 lb Mushrooms, slice 2 c Dry white wine 2 T Minced shallot ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Venezuelan Peppers with Shrimp Categories: Seafood, Main dish Yield: 10 servings 3 lb Shrimp (16-20/lb) 1 ea Chili Pepper Seeded/Minced 3 c Spanish Olive Oil 1 ea Loaf French Bread 1" Slices 4 ea Large Red Bell Peppers * 1 x Feta Cheese (optional) 8 ea Cloves Garlic ** * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~------------------------------------------------------ ~----------------- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ginger-Garlic Shrimp, China Royal Categories: Seafood, Main dish Yield: 4 servings 16 ea Jumbo Shrimp, With Shell 3 ea Cloves Garlic Peeled/Crushed 1/4 c Vegetable Oil 2 ea Green Onions/Scallions ** 1 ea Piece Ginger * 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~------------------------------------------------------ ~----------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna Buns Categories: Main dish, Seafood Yield: 4 servings 2 ea Hardcooked Eggs, Chopped 2 T Finely Chopped Onion 6 1/2 oz (1 cn) Tuna, Drained 1/2 t Prepared Mustard 4 oz Shredded Cheddar Cheese 1/2 c Mayo or Salad Dressing 1/4 c Chopped Green Pepper 8 ea Hamburger Buns, Split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Linguine with White Clam Sauce Categories: Pasta, Main dish, Seafood Yield: 4 servings 2/3 c Margarine 1/4 t Salt 1/4 t Basil 3 ea (8 oz) cans minced clams dra 1/3 c Olive oil 1/3 c Finely chopped parsley 1/4 t Oregano 1 lb Linguine 3 ea Cloves garlic Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: All-In-One Tuna Casserole Categories: Main dish, Seafood Yield: 4 servings 1 ea Env. Golden Onion Soup Mix 8 oz Medium Egg Noodles ** 1 1/2 c Milk 6 1/2 oz Tuna, Drained & Flaked 10 oz Frozen Peas & Carrots * 2 oz Shredded Chedar Cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~------------------------------------------------------ ~------------------ Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Shrimp Cocktail Categories: Seafood, Appetizers, Mexican Yield: 6 servings 1 c Water 1/4 c Tomato; Chopped 1/3 c Lime Juice 2 T Onion; Chopped 1 ea Clove Garlic; Finely Chopped 2 T Carrot; Finely Chopped 2 t Salt 2 T Cilantro; Fresh, Snipped 1 x Pepper; Dash of 2 T Vegetable Or Olive Oil 24 ea Shrimp; Raw, * 1 1/2 c Lettuce; Finely Shredded 1 ea Avocado; Peeled And Chopped 1 x Lemon Or Lime Wedges 2 ea Jalapeno Chiles; ** * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Avocado Cocktail Categories: Seafood, Appetizers, Mexican Yield: 6 servings 1 c Crab Meat; Cooked 2 T Cilantro; Fresh, Snipped 2 ea Avocados; Peeled & Chopped 1 ea Clove Garlic; Finely Chopped 2 ea Jalapeno Chiles; * 3/4 t Salt 1/4 c Tomato; Chopped, 1 small 1 x Pepper; Dash Of 1/4 c Lime Juice 1 1/2 c Lettuce; Finely Chopped 2 T Olive Or Vegetable Oil 1 x Lemon Or Lime Wedges 2 T Onion; Chopped * Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish En Escabeche Categories: Seafood, Appetizers, Vegetables, Mexican Yield: 12 servings 1 lb Firm White Fish Fillets; * 1/4 t Pepper 1/3 c Lemon Juice 12 ea Stuffed Green Olives; **** 1/3 c Lime Juice 2 ea Jalapenos Chiles; ***** 1/4 c Olive Or Vegetable Oil 1/4 c Onion; Finely Chopped, 1 sm 1 T Cilantro; Fresh, Snipped, ** 1 ea Clove Garlic; Finely Chopped 1 t Oregano; Fresh, Snipped, *** 1 c Tomato; Seeded & Chopped 3/4 t Salt 1 ea Avocado, Peeled & Chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~------------------------------------------------------ ~----------------- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baja Seafood Stew Categories: Soups/stews, Seafood, Vegetables Yield: 6 servings 1/2 c Onion; Chopped, 1 Medium 1 t Basil Leaves; Dried 1/2 c Green Chiles; Chopped 1 t Salt 2 ea Cloves Garlic;Finely Chopped 1/2 t Pepper 1/4 c Olive Oil 1/2 t Oregano Leaves; Dried 2 c White Wine; Dry 28 oz Italian Plum Tomatoes; * 1 T Orange Peel; Grated 24 ea Soft-shell Clams; Scrubbed 1 1/2 c Orange Juice 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 T Sugar 1 lb Fish; ** 1 T Cilantro; Fresh, Snipped 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. ~------------------------------------------------------ ~----------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Cream Cheese Hors D'oeuvre Categories: Appetizers, Seafood Yield: 1 servings 8 oz Pkg Cream Cheese, softened 1/2 t Horseradish 8 oz Backfin crabmeat 2 oz Slivered almonds 1 T Milk 1 x Salt 2 T Chopped onion 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deviled Crab Croquettes Categories: Seafood Yield: 4 servings 1 lb Crabmeat 1 x Dash onion powder 1/2 t Salt 1 ea Sm. green pepper, chopped 1 c Mashed potatoes 1 T Parsley, chopped 1 x Old Bay seasoning 1 ea Egg, beaten 2 ea Eggs, hard boiled, chopped 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Casserole Categories: Seafood, Main dish Yield: 4 servings 1 lb Crabmeat 1 x Parsley or green pepper 2 ea Eggs, separated & beaten 1/2 t Tabasco 1 1/2 c White sauce 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Londontown Terrace Crab Pie Categories: Seafood, Main dish Yield: 6 servings 2 T Butter 3 ea Eggs 1 c Sliced onion rings 1 t Salt 1/2 c Celery, chopped 1/2 t Pepper 1 c Crabmeat 2/3 c "Half and Half" 1 1/2 c Shredded cheese 1 x Pinch red pepper 1 ea 9" unbaked pastry shell Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Cakes Categories: Seafood, Main dish Yield: 4 servings 1 lb Backfin crabmeat 1/4 c Cracker meal 1 t Worcestershire sauce 1 x Garlic to taste 2 T Mayonnaise 1 x Pinch cayenne pepper 1 ea Egg, beaten Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Golden Crab Puff Categories: Seafood, Main dish Yield: 10 servings 10 ea Slices white bread 2 T Minced parsley 1 lb Backfin crabmeat 3/4 t Dry mustard 6 ea Eggs 1/2 t Salt 3 c Milk 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters and Artichoke Casserole Categories: Seafood, Main dish Yield: 10 servings 2 pk Frozen artichoke hearts 1/2 c Browned flour 1/2 lb Mushrooms, sauteed in butter 1 x Dry white wine 1 qt Large oysters 2 T Lemon juice 1/4 lb Butter 1 ea Thinly sliced unpeeled lemon 1 ea Bunch green onions, minced 1 ea Pinch thyme, salt, pepper 1/2 c Fresh parsley, minced 1 x Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Stew Categories: Seafood, Soups/stews, Appetizers Yield: 6 servings 1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste 1 qt Milk 1 x Seafood seasoning (optional) 1/4 c Butter Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Shrimp Categories: Seafood, Main dish Yield: 4 servings 2 lb Large shrimp 1 T Chopped garlic 1/4 c Fresh parsley 4 x Drops hot sauce 1 c Olive oil 1 t Salt 1 T Oregano 1 T Tomato paste 4 T Lemon juice 1 x Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Rice Casserole Categories: Seafood, Main dish Yield: 5 servings 1 1/2 lb Cooked shrimp 8 T Catsup 2 c Cooked rice 3 T Worcestershire sauce 1 pt Light cream 1/4 t Tabasco sauce 1 t Butter Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Simple Scallops Supreme Categories: Seafood, Main dish Yield: 6 servings 2 lb Scallops 1/2 t Tarragon 4 oz Canned mushrooms 1 x Bread crumbs (topping) 1 cn (10 oz) Cream mushroom soup 1 x Grated cheese (topping) 1/4 c Sherry Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cream of Crab Soup Categories: Soups/stews, Appetizers, Seafood Yield: 6 servings 1 lb Crabmeat 1/4 c Chopped onion 1/4 t Celery salt 1 qt Milk 1 ea Chicken bouillion cube 1 c Butter 1 c Boiling water 1 x Chopped parsley 1 x Dash pepper 3 T Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Chowder Categories: Soups/stews, Seafood, Appetizers Yield: 4 servings 1 qt Steamed softshell clams 1/4 lb Butter 1 ea Onion 2 c Milk 3 ea Medium potatoes, diced 1 x Salt/pepper to taste 2 T Chopped parsley Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stuffed Chicken Breasts Categories: Poultry, Seafood, Main dish Yield: 6 servings 6 ea Chicken breasts 1/2 t Paprika 1/2 c Onion, chopped 1 pk Hollandaise sauce mix 1/2 c Celery, chopped 3/4 c Milk 3 T Butter 2 T White wine, dry 3 T White wine, dry 1/2 c Swiss cheese, shredded 7 1/2 oz Crabmeat, flaked 1 x Salt 1/2 c Herb stuffing mix 1 x Pepper 2 T All-purpose flour Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Dip Categories: Dips, Seafood Yield: 1 servings 10 oz Canned Shrimp, drained 3 ea Drops of Tabasco Sauce (or4) 1/4 c Dr. Pepper 8 oz Cream Cheese, softened 2 t Lemon Juice, fresh 3 T Mayonnaise 1/8 t Onion Salt 1 t Worcestershire Sauce 1 x Dash Garlic Powder Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Seafood, Cajun Yield: 4 servings 2 lb Catfish Fillets 1 ea Clove Garlic, minced 1 x Salt 2 t Horseradish 1 x Black Pepper 3/4 c Cornmeal 2 oz Hot Pepper Sauce 3/4 c Flour 1 1/2 c Strawberry Preserves 1/2 c Safflour Oil 1/2 c Red Wine Vinegar 1 x Fresh Strawberries, 1 T Soy Sauce 1 x Parsley Sprigs, optional 1/4 c Seafood Cocktail Sauce * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pan Fried Trout Categories: Seafood, Main dish Yield: 4 servings 2 lb Trout; Whole Or Fillets 3 tb Butter 1/2 c Cornmeal 1 x Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curried Oysters with Banana Salsa Categories: Seafood, Main dish, Sauces Yield: 4 servings 4 tb Curry Powder; Best Quality,* 4 c Water 4 tb Butter Or Margarine; Melted 1 ea Bay Leaf 2 tb Shallots; Minced 1 t Peppercorns 2 ea Cloves Garlic; Blanch&Pureed 1/2 t Fennel Seed 2 c Fish Fumet 2 ea Sprigs Parsley 2 c Heavy Cream 1 t Fresh Thyme; Minced 1 x Juice Of 1 Lime 4 ea Red Bananas; Ripe, ** 1 x Salt To Taste 2 t Serrano Chiles; Minced 20 ea Lg Wellfleet Oysters 2 tb Corn Oil 2 lb Whitefish Trimmings 2 tb Line Juice 1 c Sliced Mushrooms 2 tb Cilantro; Minced 1 ea Carrot; Sm, Chopped 2 t Mint; Minced 1 ea White Onion; Md, Sliced Thin 2 tb Tamarind Paste 1 c Oyster Liquor 1/2 c Red Bell Pepper; *** 1 c White Wine ~------------------------------FISH FUMET--------------------------------- ~-----------------------------BANANA SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chipotle Mussels with Orange Mayonnaise Categories: Seafood, Main dish Yield: 4 servings 4 lb Fresh Mussels; Washed,Abt 50 12 ea Sprigs Of Cilantro 3 tb Garlic; Thinly Sliced 1 ea Egg Yolk; Extra Large, **** 1 x Zest Of 2 Oranges; * 1 c Virgin Olive Oil 4 tb Chipotle Chiles; Canned, ** 1 tb Orange Zest; Very Fine Chop 4 c Water; *** 4 tb Fresh Orange Juice 3 tb Olive Oil 1 tb Fresh Lime Juice 4 tb Fresh Orange Juice 2 tb Cilantro; Finely Chopped ~--------------------------ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mock Hollandaise Sauce(Low Cholesterol) Categories: Sauces, Seafood Yield: 1 servings 1 c Hellmanns real mayonnaise 1/2 t Dry mustard 2 ea Egg whites 1/4 t Salt(optional) 2 tb Lemon juice In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cambell's Mock Hollandaise Sauce Categories: Sauces, Seafood Yield: 1 servings 1 cn Cream of celery soup 2 tb Lemon juice 1/2 c Milk 2 ea Egg yolks, slightly beaten 2 tb Butter or margarine In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Filet De Vivaneau Sauce D'algues Categories: Seafood Yield: 4 servings 1 tb Olive Oil 2/3 lb Fresh Seaweed 2 ea Medium Carrots, chopped 1 1/2 qt Water 1 ea Small Onion, chopped 1 x Salt 1/2 c Minced Fresh Mushrooms 1 x Ground White Pepper 2 lb Fish scraps 2 tb Cornstarch (optional) 1 ea Lobster head 1/4 c Skim Milk (optional) 1 ea Bouquet Garni 4 ea 3/4 in. Red Snapper fillets * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes. Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface. Strain fish stock through a fine sieve or a strainer lined with a tea towel. Season to taste with salt and pepper. If desired, blend cornstarch and milk together and stir into stock. Cook gently until the sauce is thickened. Blend smooth in blender or food processor. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat. Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork. Season with salt and pepper, serve with hot sauce. You may bake fillets in a heavy pan instead. Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in baking, steam for about 8 minutes. Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: The Peace Maker Categories: Main dish, Seafood, Breads Yield: 6 servings 1 c Rice 1 ea French bread loaf 36 ea Oysters 1 ea Butter, seasoning Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fettuccine with Tuna Sauce Categories: Seafood, Main dish, Sauces Yield: 4 servings 1 ea Red Onion; Md, Sliced 1/4 t Black Pepper 1 ea Garlic Clove; Minced 8 oz Fettuccine; Cooked, Drained 1/2 c Regular Margarine 3 c Red Leaf Lettuce; Torn 6 1/2 oz Tuna In Water; Drain, Flake In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Roughy in Parchment Categories: Seafood, Main dish Yield: 2 servings 1 ea Carrot; Julienned 1 x Paprika 6 ea Chinese Pea Pods; Whole 3 tb Stuffed Olives; Sliced 12 oz Orange Roughy Fillets; 2-6oz 2 tb Capers 1/4 c Lime Juice 2 tb Parsley; Chopped Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika. Scatter some of the sliced olives and capers over the top of the fillet. Sprinkle some of the chopped parsley on top of the capers. Fold the edges of the parchment or foil to completely enclose the fillet and seal them. Place on a baking sheet and bake 8 to 10 minutes. To serve, place the packet on a serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve. Each 1 package serving contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clarence's Crab Dip Categories: Appetizers, Seafood, Dips Yield: 1 servings 16 oz Sour Cream 2 t Horseradish (or 2" piece" 16 oz Philadelphia Cream Cheese 1 ea Half bottle chives 2 ea Onions, small, chop fine 8 oz Louis Rich Krab (or more) 3 t Garlic (Polaner/Fiesta) 2 t Lemon & Herb Seasoning 2 t White Pepper 1/2 cn Mushrooms 1 t Red Pepper Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broken Shrimp Jambalaya Categories: Cajun, Main dish, Seafood Yield: 6 servings 1 1/2 lb Broken shrimp (cooked) 2 t Paprika 1 c Peanut oil 1 x Red, black, white pepper 4 ea Onions, chopped 1 x Salt 5 ea Cloves garlic 1/4 lb Smoked sausage 3 c Ri 2 ea Bunches shallots 5 c Water 1 ea Bell pepper, chopped Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Zuppa Di Vongole (Clam Soup) Categories: Seafood, Soups/stews Yield: 4 servings 48 ea Clams 1 qt Fish stock 3/4 ea Bottle white wine (1 liter) 1 x Peeled, chopped tomato 1 x Leek 1 x Small bunch marjoram 1 x Small onion 1 x Leaf of celery 1 x Clove garlic 4 x Crusts of bread (croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Catfish Categories: Seafood, Cajun Yield: 4 servings 4 ea Catfish fillets (4 oz. each 1/2 t Cayenne pepper 1 oz Wheat flakes cereal 1/2 t Black pepper 1 T Paprika 1/2 t White pepper 1/4 t Salt 1/2 t Thyme 1/4 t Onion powder 1 T Oil 1/4 t Garlic powder 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curried Apples and Shrimp Categories: Main dish, Seafood, Fruits Yield: 4 servings 1 x Med Onion, chopped 2 t Flour 2 x Stalks Celery, chopped 3/4 c Water 4 T Butter or Margarine 1 x Chicken Bouillon Cube 2 x Apples, sliced 3/4 lb Med Shrimp, shelled & cleane 3/4 t Curry Powder Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fried Scallops and Apples Categories: Seafood, Main dish Yield: 4 servings 2 x Stalks Celery 3 T Margarine 1 lb Scallops 1 x Lemon 2 x Apples Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brittany Mixed Fish Soup Categories: Seafood, Soups/stews Yield: 6 servings 3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves 2 x Lge Onions, peeled ** 1 t Dried Thyme 1 x Lge clove Garlic, crushed 1/2 t Dried Marjorin 3 T Butter or margarine 4 x Sprigs Parsley 6 x Med potatoes, peeled,in 1/4s 2 t Salt 10 c Water 1/2 t Pepper 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maine Fish Chowder Categories: Soups/stews, Seafood, Main dish Yield: 6 servings 1/4 lb Salt Pork, diced 3 lb White fleshed Fish * 4 c Diced raw Potatoes 2 c Scalded Milk 3 x Med Onions, peeled & sliced 1 t Butter or margarine 2 t Salt 1/4 t Pepper, or to taste * Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Elegant Crabmeat Balls Categories: Appetizers, Seafood Yield: 4 servings 2 cn Crabmeat (6-7 oz cans) 1 t Dry Mustard 1 c Bread crumbs (fresh) 1/2 t Salt 3 T Sherry cooking wine 1 x Pepper 1 T Lemon juice 1 pk Bacon (cut into halves) 1 T Onion (grated) 1 x Parsley Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp-Cheese Roll Categories: Appetizers, Seafood, Dairy Yield: 28 servings 1 1/2 c Muenster Cheese (shredded) 1/8 t Pepper 1 c Cooked shrimp 1 pk Cresent Rolls 1/4 c Green onion (slice thin) 1 T Butter (melted) 2 ea Eggs 1 ea Egg yolk w/1 T water (opt) 1/2 t Salt In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Rollups Categories: Appetizers, Seafood Yield: 5 servings 7 3/4 oz Salmon (drained, flaked) 1/2 t Dill weed 1 ea Egg (beaten) 1 c Cresent rolls 1 t Parsley (dried) 1 x Cayenne pepper 1 t Instant minced onions Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Crab Dip Categories: Appetizers, Seafood Yield: 5 servings 8 oz Cream cheese 1/2 t Horseradish 1 pk Crabmeat 1/4 t Salt 1 T Milk 1 x Pepper 2 T Onions chopped Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Asparagus Salad Categories: Salads, Seafood, Vegetables, Asparagus Yield: 4 servings 1 lb GREEN OR PURPLE ASPARAGUS 1/2 t Celery seed 1 x TRIMMED & CUT IN 1/2 "Pieces 1/2 t Salt 1 lb Cooked, pealed & cleaned 1 T Prepared horseradish 1 x Shrimp.................. 1/4 c Freshly squeezed lemon juice 1/2 c Chopped red bell pepper 1 x Endive or Green leaf lettuce 1 c Mayonnaise (not salad dressg 2 ea Hard-cooked eggs, diced 1/4 c Finely chopped parsley 4 ea Lemon wedges 1/2 t Freshly ground white pepper Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Steaks with Wine Sauce Categories: Seafood, Main dish Yield: 1 servings 4 oz (1) Salmon Steak * 1/4 c Half & Half Light Cream 1 t Cooking Oil 1 ea Large Beaten Egg Yolk 1 1/2 t Butter Or Margarine 1 T Dry White Wine 1/4 t Cornstarch 1 x Seedless Green Grapes (Opt.) 1 x Dash White Pepper * Salmon Steak may be either fresh or frozen. ~------------------------------------------------------ ~----------------- Thaw salmon steak, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steak in the browning dish. Micro-cook, covered, on 100% powter for 30 seconds. Turn the salmon steak and micro-cook, covered on 50% power for 1 to 1 1/2 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steak stand, covered, while preparing the wine sauce. For wine sauce, in a 2-cup measure micro-cook the butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till the cream mixture is thickened and bubbly, stirring once. Stir HALF of the hot cream mixture into the beaten egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 50% of power for 30 seconds, stirring once. Stir till mixture is smooth. Stir in dry white wine. Transfer the almon steak to a plate. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab-Topped Shrimp Categories: Seafood, Main dish Yield: 1 servings 6 ea Lge. Shrimp * 1 x Dash Bottled HotPepper Sauce 1 T Sliced Green onion 2 1/4 oz Canned Crab Meat ** 1 T Butter or Margarine 1 T Fine Dry Bread Crumbs 1/2 t Lemon Juice 1 x Lemon Wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------ ~----------------- Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl micro-cook sliced green onion and butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Citrus-Buttered Lobster Tails Categories: Seafood, Main dish Yield: 2 servings 16 oz (2) Frozen Lobster Tails 1/2 t Finely Shredded Orange Peel 1/2 c Water 1/8 t Salt 1/4 c Butter Or Margaine 1 x Dash Ground Ginger 1 T Lemon Juice 1 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Welsh Trout and Bacon Categories: Seafood, Main dish Yield: 1 servings 1 ea Rainbow Trout (1 per person) 1 x Fresh sage 1 x Fresh rosemary 1 ea Rasher of bacon (per person) 1 x Fresh thyme 1 x A little butter 1 x Fresh parsley Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Welsh Pate of Menai Pride Mussels Categories: Appetizers, Seafood Yield: 4 servings 3 oz Cooked and shelled mussels 1 x Pinch mixed herbs 1 oz Celery 1 x Pinch dill weed 1 oz Carrot 1 x Pinch crushed garlic 1 oz Breadcrumbs 1 x Brandy & double cream to tst 4 ea Egg yolks 1 x Seasoning 2 oz Herring roe Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Welsh Prawn Patagonia Categories: Main dish, Seafood Yield: 8 servings 1 ea Small cauliflower 1 T Tomato ketchup 1 pt Thick Bechamel sauce 1 t Celery salt 1 ea Teacup double cream 1 t Ground bay leaf 1/2 lb Peeled prawns 1 t Turmeric 1/4 lb Caerphilly cheese 1 t Mustard powder 1 t Garlic salt Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed Fish and Spinach Categories: Low cal, Seafood, Main dish, Barbecue Yield: 4 servings 16 oz Pkg frzn Fish Fillets,thawed 1/4 t Dried Tarragon or Basil 1/2 c Chopped Onion 1/8 t Salt 1 x Clove Garlic, minced 1/8 t Pepper 1 T Olive or vegetable Oil 10 oz Pkg frozen chopped Spinach * 1/4 c Dry White Wine 1 x Green or Sweet Red Pepper ** * thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ******************************************************* ** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Citrus Shrimp and Scallops Categories: Low cal, Seafood, Barbecue Yield: 4 servings 1/2 lb Fresh or frozen Scallops 1 x Clove garlic, minced 1 t Finely shredded Orange Peel 1/4 t Ground Red Pepper 1/2 c Orange juice 12 x Fresh or frozen Pea Pods 2 T Soy Sauce 1 x Orange, cut in 8 wedges 1 t Grated Gingerroot 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. ******************************************************* *** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bailey's Bouillabaisse (Fish Stew) Categories: Seafood, Main dish Yield: 9 servings 1 ea Onion, large diced 2 c Broccoli, diced 2 c Celery, diced 2 c Cauliflower, diced 3 ea Potatoes, small diced 1 1/2 t Salt 3 c Boiling water 1/2 t Pepper 2 c Skimmed milk 1/2 t Marjoram 1 1/2 lb Cod or Flounder 1/2 t 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: So Easy Fish Categories: Seafood, Main dish, Low cal Yield: 2 servings 2 ea Fillets white fish, 8 oz 1 t Grated parmesan cheese 1/2 t Oil 1/8 t Garlic powder 1/4 c Fresh bread crumbs 1/8 t Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crispy Baked Fish & Herbs Categories: Seafood, Main dish, Low cal Yield: 4 servings 4 ea Fillets white fish, 1 lb 1/8 t Lemon pepper 1 ea Egg white 2 t Chopped fresh parsley 1 T Water 1 t Low fat margarine, melted 1/2 c Cornflake crumbs Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut Orange Categories: Seafood, Main dish Yield: 2 servings 2 lb Halibut, fresh or frozen 1 t Lemon juice 4 T Butter 1 ea Salt and pepper to taste 1 ea Rind of orange 1/8 t Nutmeg 1 ea Juice of orange 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Halibut Rolls Categories: Seafood, Main dish Yield: 2 servings 1 1/2 lb Halibut fillets 1/2 t Dijon mustard 3 T Butter 1 c Fresh tomatoes, minced 1/2 c Chicken broth or white wine 1/2 t Sugar 1 ea Clove garlic, minced 1/2 t Paprika 1/2 t Tarragon or basil 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Assam Spicy Shrimp Categories: Seafood, Main dish Yield: 6 servings ---------------------------------MARINATIING--------------------------------- 1 1/2 c Water 1/2 t Hot chili sauce 2 lb Headless shrimp 6 oz Tamarind 1 T Oyster sauce ----------------------------------COOKINGG---------------------------------- 3 oz Young ginger root 1 T Dark soya sauce 4 ea Large garlic cloves 1 T Hot chili sauce 1 t Blachan 3 T Oil 2 ea Small red onions 1/4 c Packed brown sugar 3 T Oyster sauce MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Angel Hair Pasta with Shrimp Categories: Pasta, Main dish, Seafood Yield: 4 servings 1 1/2 T Butter 1/2 t Salt 1 1/2 T Flour 1/2 t White pepper 1 1/2 c Milk 1 x Worcestershire and tabasco 1/2 c 35 per cent cream 2/3 lb Capellini 1 1/2 T Pesto sauce 1/2 ea Red pepper, cut in strips 1 1/2 T Chopped parsley 1/4 lb Snow peas, trimmed 1 T Minced garlic 1 lb Jumbo shrimp 2 T Grated paresan cheese In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed Fish with Ginger and Onions Categories: Main dish, Seafood Yield: 4 servings 1 1/2 lb Whole red Snapper, cleaned 6 ea Green onions, sliced 2 T Slivered fresh ginger 1/4 c Sherry, mirin or water -----------------------------------SAUCE------------------------------------ 2 T Soy Sauce 1 T Vegetable oil 1 t Sesame oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Seafood Yield: 4 servings 8 oz Pickled Herring; Drained 2 t Onion; Grated 1/2 ea Green Pepper; Seed And Dice 2 T Vegetable Oil 1 ea Apple; Tart, Core And Dice 1 T Vinegar 1 ea Orange; Sectioned And Diced 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad Categories: German, Salads, Seafood, Dairy Yield: 4 servings 1 T Butter 4 ea Eggs; Large, Hard Cooked 1 lb White Fish Fillets; * 2 ea Pickles; Dill 1/2 c ;Hot Water 1 T Capers -----------------------------------SAUCE------------------------------------ 2 T Mayonnaise 1 t Mustard; Dijon-style 2 T Sour Cream 1/2 t Salt 2 t Lemon Juice 1/4 t Pepper; White ----------------------------------GARNISHH---------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Acadian Peppered Shrimp Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 lb Butter 5 ea Garlic cloves, minced 1/2 c Lemon juice 1 ea Bay leaf, crumbled 2 t Fresh basil, chopped 1/2 c Black pepper, finely ground 2 t Cayenne pepper 1 x Salt 2 t Fresh oregano, chopped 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot and Spicy Shrimp Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 lb Butter 2 T Ground cayenne pepper 1/4 c Peanut oil 2 t Fresh ground black pepper 3 ea Cloves garlic, chopped 2 ea Bay leaves, crumbled 2 T Rosemary 1 T Paprika 1 t Chopped basil 2 t Lemon juice 1 t Chopped thyme 2 lb Raw shrimp in their shells 1 t Chopped oregano 1 x Salt 1 ea Small hot pepper chopped OR Shrimp should be of a size to number 30-35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Pilau Categories: Cajun, Main dish, Seafood Yield: 4 servings 4 T Butter 1 T Flour 1/2 c Finely chopped celery 1 x Salt 2 T Chopped bell pepper 1 x Fresh ground black pepper 2 c Medium whole shrimp 3 c Cooked white rice, hot 1 T Worcestershire sauce 4 ea Slices fried crisp bacon 1 t Ground cayenne pepper Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauteed Soft-Shelled Crab Categories: Cajun, Main dish, Seafood Yield: 1 servings 3 ea Soft shelled crabs 1 T Oil 5 T Butter 2 T Pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Stuffed Flounder Categories: Cajun, Main dish, Seafood Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 t Salt 1/2 t Dried thyme leaves 1/2 t Sweet paprika 1/2 t Sweet basil 1/2 t Black pepper 1/2 t Gumbo file (optional) ------------------------------MAIN INGREDDIENTS------------------------------ 3 ea Slices bacon, diced 1/2 lb Small shrimp 1 1/2 c Onions, chopped very fine 1 1/2 c Basic seafood stock 1 c Green bell peppers, chopped 6 ea Shucked oysters (med. size) 1/4 lb + 1 Tbsp unsalted butter 3/4 c All-purpose flour 3/4 t White pepper 1/2 c Green onions, chopped fine 3/4 t Ground cayenne pepper 1/4 c Grated Parmesan cheese ---------------------------FLOUNDER SEASOONING MIX--------------------------- 2 t Salt 1/4 t Ground cayenne pepper 1 t Sweet paprika 1/4 t Dried thyme leaves 1/2 t White pepper 1/4 t Dried sweet basil leaves 1/2 t Onion powder 6 ea Flounders (see note) 1/2 t Garlic powder 1 1/2 c Grated cheddar cheese 1/2 t Dry mustard 1 x Vegetable oil for frying NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Brown Sauce Categories: Cajun, Sauces, Seafood Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 ea Whole bay leaf 1/4 t Dried oregano leaves 1/2 t Salt 1/4 t Dried thyme leaves 1/2 t Garlic powder 1/8 t Ground cayenne pepper 1/4 t White pepper ------------------------------MAIN INGREDDIENTS------------------------------ 2 T Vegetable oil 1 t Worcestershire sauce 3 T All-purpose flour 2 c Hot basic seafood stock 1/4 c Finely chopped onions 2 T Burgundy wine 4 t Canned tomatoe sauce 2 T Unsalted butter, softened Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Shrimp Categories: Cajun, Main dish, Seafood Yield: 2 servings -------------------------------SEASONING MIX------------------------------- 1 t Ground cayenne pepper 1/2 t Dried thyme leaves 1 t Black pepper 1/2 t Dried rosemary leaves, crush 1/2 t Salt 1/8 t Dried oregano leaves 1/2 t Crushed red pepper ------------------------------MAIN INGREDDIENTS------------------------------ 1/4 lb + 5 Tbsp unsalted butter 1/2 c Basic shrimp stock 1 t Worcestershire sauce 1/4 c Beer at room temperature 1 1/2 t Minced garlic Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce Piquant Categories: Cajun, Sauces, Seafood Yield: 8 servings 2 T Unsalted butter 1 1/2 t White pepper 2 1/4 c Chopped onions 1 t Ground black pepper 1 1/2 c Chopped green bell peppers 1 1/2 t Minced garlic 3/4 c Chopped celery 2 1/4 c Basic seafood stock 3 c Peeled & chopped tomatoes 1 1/2 t Dark brown sugar 1 c Canned tomato sauce 3/4 t Salt 3 T Minced jalapeno (see note) 2 lb Peeled large shrimp 2 ea Bay leaves 4 c Hot basic cooked rice 5 1/2 t Ground cayenne pepper NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Checkerboard Square Clam Crunch Categories: Seafood, Cereals, Main dish Yield: 4 servings 1/4 c Flour; Unbleached 6 1/2 oz Clams;Minced,Canned (1 cn) * 1/2 t Baking Powder 1 ea Egg; Beaten 1/4 t Salt 2 c Rice Chex 1/8 t Pepper 1 x Oil For Frying 1 T Parsley; Chopped 1 x Sour Cream * DO NOT drain the clams. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: The Perfect Tuna Casserole Categories: Casseroles, Seafood, Main dish, Vegetables Yield: 4 servings 1 cn Cream Of Mushroom Soup 2 ea Eggs; Hard Boiled, Sliced 1/3 c Milk 1 c Peas; Cooked 6 1/2 oz Tuna; Drained And Flaked * 1 c Potato Chips; * * * As this is an old recipe, it calls for tuna packed in oil. ** Slightly crumble the potato chips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: He-Man's Tuna Noodle Casserole Categories: Casseroles, Seafood, Vegetables Yield: 6 servings 6 oz Egg Noodles; Medium 1/4 c Pimiento; Sliced 2 T Butter 1/2 c Green Bell Pepper;Fine Chop 1 cn Cream Of Mushroom Soup 1 c Celery; Chopped 1 c Milk 6 1/2 oz Tuna; Drained And Flaked * 1/2 c Sour Cream 15 ea Ritz Crackers; ** 1/2 t Salt 1 x Parsley; For Garnish 1/2 c Onion; Finely Chopped * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna-Casserole Supreme Categories: Casseroles, Seafood, Vegetables Yield: 6 servings 1/2 c Onion; Chopped 8 oz Mushrooms;Sliced and Drained 1/2 c Green Pepper; Finely Chopped 1 t Salt 1 c Celery; Chopped 1 c Green Olives; Stuffed 8 T Butter 6 1/2 oz Tuna; Drained And Flaked 1 cn Cheddar Cheese Soup 1 c Corn Flakes; Crushed 1/2 c Milk 1/2 c Almonds; Slivered Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Honey Broiled Sea Scallops Categories: Seafood, Main dish Yield: 4 servings 3 T Lime juice 1 T Soy sauce 1 T Vegetable oil 1/4 t Ginger 1 T Honey 2 T Toasted sesame seeds 1 lb Sea Scallops Combine lime juice, oil, honey,soy sauce, and ginger. Add scallops and toss to caot. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon in Dill Sauce Categories: Seafood, Main dish Yield: 6 servings 2 lb Salmon Steaks 1 c Sour cream 1 ea Salt and pepper 1/2 t Dill 1 T Butter Melt 1 tbsp. butter in skillet at 250 degrees. Cook salmon 10 minutes per inch of thickness. Turn twice, salt and pepper to taste. When salmon is done remove to hot platter. Put sourcream and dill in skillet and turn heat off. Sour cream should be warm after a few minutes. Pour over salmon and serve with new potatoes, green beans and fruit salad. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Salmon with Herb Sauce Categories: Seafood, Main dish Yield: 4 servings 1 1/2 lb Salmon fillet 1 T Parsley 1 T Butter 1/2 t Dill 1 ea Salt and pepper 1 ea Lemon wedges 1/2 c Mayonaise 1 ea Greens of onion, fine chop Cut fillet in 4 serving pieces. Place large side of fillet toward edge of pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonaise, parsley, onion, and dill togerther. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauted Salmon Steaks Categories: Seafood, Main dish Yield: 4 servings 4 ea Salmon Steaks 1/4 t Garlic powder 1 T Butter 4 ea Lemon slices 1 t Soy sauce In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp or Oysters Brochette Categories: Appetizers, Seafood Yield: 8 servings 1 ea Stick of butter 1 ea Juice of lemon 2 ea Cloves of garlic 1/2 ea Bacon for each shrimp Heat lemon juice, butter an garlic to boiling. Put 1/2 slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scamp 1 Categories: Appetizers, Seafood, Pasta, Italian Yield: 2 Servings 1/2 lb MEDIUM SHRIMP; IN SHELLS 2 tb FRESH PARSLEY; CHOPPED 1/4 c BUTTER 1 pn CAYENNE PEPPER 2 GARLIC CLOVES; CRUSHED 1 LEMON; JUICED PEEL SHRIMP, LEAVING ON TAILS. Heat the butter, oil and garlic in a broiler proof pan. Stir in the parsley, cayenne, and lemon juice. Add the shrimp, tossing to coat. Place under the broiler 6" from heat, and broil until done, about 5 minutes. Check half way through the cooking time and turn shrimp as necessary. Serve with crusty bread for dipping in the sauce. A Nathalie Dupree recipe. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish of Shrimp Etouffee Categories: Seafood, Main dish Yield: 4 servings -------------------------------SEASONING MIX------------------------------- 2 t Salt 1 t Black pepper 2 t Cayenne pepper 1 t Dried basil leaves 1 t White pepper 1/2 t Dried thyme leaves -----------------------------OTHER INGREDDIENTS----------------------------- 1/4 c Chopped onoins 3 c Seafood stock 1/4 c Chopped celery 1/2 lb Butter 1/4 c Chopped green peppers 2 lb Shrimp or crawfish 7 T Vegetable oil 1 c Finely chopped green onion 3/4 c All-purpose flour 4 c Cooked rice Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour , stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside. In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions;saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion. Add the remianing seasoning mix, stir well and remove from heat ( if sauce starts to separate, add about 2 T more of stick or water and shake pan until it combines) .Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crustless Crab Qiuche Categories: Main dish, Seafood Yield: 4 servings 8 oz Alaska Snow crab-frozen 1/3 c Melted butter 4 ea Slices of bacon 1 1/2 c Milk 3 ea Eggs 1/8 t Salt, dash pepper 1/2 c Bisquick 2 c Shredded swiss cheese Defrost and slice crab meat, save 2 T of crab meat liquid- or use canned ham. Fry bacon until crisp. Drain and crumble. Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 T of crabmeat liquid, until smooth. Pour into 9" pie plate. Sprinkle crab, cheese and bacon over top, pressing down gently. Bake 350 for 35-40 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffing for Flounder Categories: Seafood, Main dish Yield: 4 servings 1 lb Mushrooms(chopped) 1/8 t Pepper 6 ea Scallions 1 T Ketchup 1/4 c Butter melted 1 T Lemon juice 1 c Soft bread crumbs 1 c Flaked crabmeat 1 t Salt Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup. Pour in cream 1/2 and 1/2. Put in flounder. Bake 425 for 10-15 minutes/ Pat of butter on top and serve with mornaise sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Seafood Kabobs Categories: Appetizers, Barbecue, Seafood, Meats Yield: 4 servings 1 lb Large Shrimp (deveined) 1/4 c Honey 1 lb Freah Sea Scallops 4 T Stone Ground Dijion Mustard 1 lb Large Mushrooms 8 ea Wooden Skewers 17 oz Bottled Bar-B-Q Sauce 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Open-Faced Crab Sandwich Categories: Dairy, Main dish, Sandwiches, Seafood, Vegetables Yield: 6 servings 16 oz Cream Cheese; 2 Pks 24 oz Cheddar; Md. Sliced, * 1/2 c Ginger Ale 12 ea Tomato Slices 13 oz Crab; 2 Cns 2 tb Onion; Grated 6 ea English Muffins 2 tb Worcestershire Sauce * Slice the cheese into 12 2-oz slices. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Salmon & Cheddar Sandwiches Categories: Dairy, Seafood, Main dish, Sandwiches Yield: 4 servings 1 lb Salmon; 1 Cn 1 tb Onion; Grated 10 oz Cheddar; Md, * 1 tb Lemon Juice 1/4 c Mayonnaise * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Burgers Categories: Dairy, Main dish, Sandwiches, Seafood Yield: 4 servings 2 ea Eggs; Lg, Hard Cooked 1 x Catsup Or BBQ Sauce;To Taste 1 c Crab Meat 1 ds Celery Salt 1 c Cheddar; Md, Grated 1 ds Onion Salt 1 ea Green Onion; Md, Diced 1 ds Garlic Powder 1/2 c Mayonnaise 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Crab Sandwich Categories: Sandwiches, Seafood, Barbecue Yield: 4 servings 1 c Crab 8 oz Cheddar; Md, In Small Cubes 1/2 c Tomato Sauce 8 ea English Muffins 1/4 c Green Stuffed Olives; Sliced Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lower East Side Lox Categories: Appetizers, Dairy, Dips, Seafood, Vegetables Yield: 4 servings 1 c Cream Cheese; Softened 4 t Dried Chives; Crushed 1/2 c Sour Cream 1/8 t White Pepper 1/2 c Lox Or Smoked Salmon; Cubed 1 t Whipping Cream 1/4 c Fresh Chives; Chopped, OR 2 tb Onion; White, Chopped Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Sockeye Salmon Special Categories: Appetizers, Dips, Seafood Yield: 4 servings 3/4 c Fresh Salmon; Flaked, OR 1/2 t Dried Dill; Crushed 8 oz Salmon; Canned, Well Drained 1/2 c Mayonnaise 1/2 t White Onion; Finely Diced 1/4 c Whipping Cream 1 1/2 t Fresh Dill; Chopped, OR 1 tb Lemon Juice Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Olive Tapenade Categories: Appetizers, Dips, Seafood, Vegetables Yield: 4 servings 2 ea Anchovy Fillets 4 t Dried Parsley; Crushed 1 c Black Olives; Chopped 1/2 t Salt 4 t Worcestershire Sauce 1 tb Garlic; Minced 1/2 c Mayonnaise 3 tb Fresh Basil; Chopped, OR 1/4 c Fresh Parsley; Chopped, OR 1 tb Dried Basil; Crushed Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creamed Herring Categories: Appetizers, Dips, Fruits, Seafood, Vegetables Yield: 4 servings 4 oz Pickled HerringIn Sour Cream 1 c Sour Cream 1/2 c Apple; Tart, Finely Diced 1 tb White Onion; Finely Diced Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Contemplating Cape Cod Clam Dip Categories: Appetizers, Dairy, Dips, Seafood Yield: 4 servings 1/2 c Clams; Minced, OR 1/4 t Worcestershire Sauce 6 1/2 oz Clams; Minced, Well Drained 2 tb Clam Juice 1 c Cream Cheese; Softened 1 tb Chili Sauce 1/8 t Hot Sauce 1 tb Onion Juice 1 t Lemon Juice Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Saucy Sardine Categories: Appetizers, Dips, Seafood, Vegetables Yield: 4 servings 8 ea Sardine Fillets;Boned & Skin 2 tb Mayonnaise 1 c Sour Cream 1 tb Green Onion; Chopped, * 1/4 t Lemon Juice 1 tb Fresh Parsley; Chopped * Use both the green and white parts of the green onion when you chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cocktail Crab Dip Categories: Appetizers, Dairy, Dips, Seafood, Vegetables Yield: 4 servings 3/4 c Catsup 1 c Cream Cheese; Softened 1/8 t Hot Sauce 1/8 t Salt 1/2 c Crabmeat; Flaked, OR 2 tb Prepared Horseradish 6 oz Crabmeat; Flaked, Drain Well 3 tb White Onion; Diced Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Caesar Mayo Dip Categories: Appetizers, Dairy, Dips, Seafood Yield: 4 servings 2 ea Anchovy Fillets 1/4 t Black Pepper 1 1/2 c Mayonnaise 2 tb Parmesan Cheese 1 t Dijon Mustard 1 tb Lemon Juice 1 t Worcestershire Sauce Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Indian Sauce Categories: Indian, Main dish, Seafood Yield: 4 servings 1 1/2 lb Raw shrimp 1 ea Juice of a lime 2 T Butter 1 c Sour cream 1/2 c Finely chopped onion 1/2 c Plain yoghurt 1/4 t Dried red pepper 1/4 c Chopped fresh coriander 1/2 t Ground cumin 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stuffed Mushrooms Categories: Appetizers, Seafood Yield: 10 servings 20 ea Large Mushrooms 2 ea Eggs, beaten 1 x Italian dressing 1/4 c Mayonnaise 8 oz Crabmeat, well picked 1/4 c Onion, minced 3/4 c Fresh breadcrumbs 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Newberg Categories: Main dish, Microwave, Seafood Yield: 4 servings 2 T Butter 1 c Half and Half 2 T Flour 1/2 c Milk 1/2 t Salt 1/4 c Sherry 1/4 t Paprika 2 ea Egg Yolks, beaten 1 ds Cayenne Pepper 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Catfish Fillets with Horseradish Sauce Categories: Seafood, Main dish Yield: 4 servings 1 1/2 lb Catfish fillets 1/4 t Dry mustard 1 T Lemon juice 1/4 t White pepper 2 x Egg whites 2 T Butter or margarine 2 T Sour cream 2 T Flour 1 T Grated onion 1 c Milk 1 x Clove garlic 4 t Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Spicy Shark Categories: Seafood, Main dish Yield: 4 servings 1 lb Shark fillets (3/4" thick) 1 t Dried basil 1/3 c Lemon juice 1 x Clove garlic, minced 1/4 c Chopped parsley 2 T Seafood sauce or chili sauce 1 T Chopped fresh basil, or 1 T Light soy sauce Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cheesy Broiled Flounder Categories: Seafood, Main dish, Dairy Yield: 4 servings 2 lb Flounder or white fish 3 T Mayonnaise 2 T Lemon juice 3 ea Green onions, chopped 1/2 c Parmesian cheese 1/4 t Salt 1/4 c Butter, softened 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Fish a L'orange Categories: Seafood, Main dish Yield: 2 servings 6 ea Small chopped green onions 1/4 t Soy sauce 1/2 lb Fresh mushrooms, sliced 1/2 c White wine 1 lb Flounder 1/4 c Orange juice 1/4 t Salt & pepper 3 T Curacau liqueur 1/2 t Dried whole italian season 1 ea Paprika 2 T Olive oil 2 T Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish and Potato Platter Categories: Seafood, Main dish, Microwave Yield: 4 servings 8 oz Plain non-fat yogurt 1/2 t Pepper 1/4 c Chopped fresh dill 3/4 lb Small red potatoes, sliced 2 T Rice vinegar 1 lb Salmon filets, cut in pieces 2 T Chopped chives 1 c Broccoli florets 1/2 t Salt 2 T Lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Fillets Categories: Seafood, Main dish Yield: 1 servings 1/2 lb Fish fillets (any kind) 1 x Minced garlic 1/4 x Stick of butter 1 x Mrs. dash 2 T Lemon juice 1/2 t Chicken bullion 1 x Curry 2 T Water 1 x Cayanne pepper Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Florida Red Snapper Categories: Seafood, Main dish Yield: 6 servings 2 lb Red snapper fillets 2 t Grated orange rind 1/4 c Grated onion 1/2 t Salt 2 T Orange juice 1/8 t Nutmeg 2 T Lemon juice Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Foil Envelope Fish Categories: Seafood, Main dish Yield: 1 servings 1/2 x Green pepper, sliced 1 ea Salt 1/2 x Tomato, sliced 1 ea White pepper 1 x Green onion, sliced 1 x Filet firm white fish 1/2 T Basil 3 x Slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dilled Salmon Categories: Seafood, Main dish Yield: 6 servings 6 x Medium salmon steaks 1/4 t Dried dill weed 1/3 c Olive oil 1 t Salt 4 x Cloves garlic, crushed 1 c Fine dry bread crumbs 1/2 c Chopped parsley 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Shark To Die For Categories: Seafood, Main dish Yield: 6 servings 1/2 c Soy sauce 1/3 T Ground pepper 1/2 c Orange juice 2 x Cloves garlic, minced 1/4 c Catsup 6 x Shark steaks, or 1/4 c Chopped fresh parsley 6 x Swordfish or salmon steaks 2 T Lemon juice Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Swordfish with Barbecue Sauce Categories: Seafood, Main dish Yield: 6 servings 2 lb Swordfish fillets 1/2 c Chopped onion 1 c Catsup 1/4 c Water 1/3 c Lemon juice 1 t Sugar 1/4 c Oil 1/4 t Hot pepper sauce 2 t Worcestershire sauce 1 x Small bay leaf 1 x Clove garlic, minced Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grouper & Horseradish Sauce Categories: Seafood, Main dish, Microwave Yield: 4 servings 1 ea Small green pepper, sliced 1/3 c Catalina dressing 1 lb Grouper 2 T Prepared horseradish 1/4 t Pepper 1/4 t Hot sauce 4 ea Onion slices, thin 1 T Lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hamburg-Style Fish Salad Categories: German, Salads, Seafood Yield: 4 servings 1 T Butter 2 T Sour cream 1 lb White fish fillets; * 2 t Lemon juice 1/2 c ;hot water 1 t Mustard; dijon-style 4 ea Eggs; large, hard cooked 1/2 t Salt 2 ea Pickles; dill 1/4 t Pepper; white 1 T Capers 1 x ----------garnish----------- 1 x -----------sauce------------ 1 ea Egg; large, hard cooked 2 T Mayonnaise 4 ea Beets; canned, slices * Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Steaks with Cucumber Dill Sauce Categories: Seafood, Main dish, Microwave Yield: 2 servings 2 ea Salmon steaks 1/4 c Lite mayonaise 1/4 c Dry white wine 1 ea Small seeded grated cucumber 1 ea Bay leaf 1 ea Small onion, peeled & grated 2 T Fresh dill 1/8 t Dry mustard 1 ea Stalk celery, cut up 1/4 c Freshly chopped dill 1 x ----cucumber dill sauce----- 1 ea Salt & pepper 1/4 c Plain lo-fat yogurt Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Romesco Categories: Seafood Yield: 4 servings 4 ea Fillet of sole 3 ea Garlic, chopped 1/2 c Flour 2 T Chopped fresh mint 1 ea Salt and pepper to tast 1/2 t Salt 1/2 c Oil 1/4 c Olive oil 1 x -----------sauce------------ 1/4 c Dry sherry 2 ea Tomatos, peeled, chopped 2 T Vinegar 4 ea Chili peppers, chopped 1 ea Vinegar 10 ea Toasted hazelnuts To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vegetable Fish Filets Categories: Seafood, Vegetables, Main dish Yield: 2 servings 1 lb Sole or cod filets 1 T Lemon juice 1 T Oil 1/2 t Salt 1 c Sliced onion 1/2 t Basil 3 c Sliced zucchini 1/4 t Pepper 1 c Green pepper slices 2 x Drops hot pepper sauce 3/4 c Chopped tomatoes 1/4 c Parmesian cheese 3 T Dry sherry (optional) Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Dip 1 Categories: Appetizers, Seafood, Dips Yield: 12 servings 24 oz Cream cheese 1/2 c Mayonnaise 1 t Onion; chopped 1/2 c Sherry 1 lb Crab meat 2 t Mustard 1 x Salt & pepper to taste 1 t Sugar; powered 1. Combine all the ingredients but the sherry in the top of a double boiler and heat until creamy. Add sherry to taste; half a cup is not too much, depending on whether it is to be served from a chafing dish or as a dip, when the mixture should be slightly thicker. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Bisque Categories: Soups/stews, Seafood Yield: 8 servings 6 T Butter 1 1/2 c White rice 1/2 c Diced onion 1 t Salt; plus salt to taste 1/4 c Diced carrot 2 c Heavy cream 1 qt Shucked oysters; with liquor 1 x Black fresh ground pepper to 4 c Fish stock 1 x Few dashes tabasco sauce This is a rich , lovely cream bisque that is delicately flavored with sauteed vegetables and the oyster's own liquor. Not that the bisque is Briefly cooked at the end to preserve the integrity of the oysters. Whipped cream and Cayenne pepper for garnish * my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.( variation) In a cast iron skillet melt the butter and saute the onion, celery and carrot 5 to ten minutes. Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside . Add the chopped oysters to the skillet and cook 3 to 4 minutes. In a pot, bring the stock to a boil. Add the rice one tsp of salt and the contents of the skillet. Reduce the heat and simmer 40 minutes. Press the soup through a fine sieve. Return to the pot and place over the heat. Add the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or variation. Add the reserved oysters and heat briefly until the edges of the oysters begin to curl. Serve bisque in bowls. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper. Annapolitans are known to add a taste of dry sherry to this. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roast Lemon Chicken Categories: Poultry, Main dish Yield: 8 servings 3 lb Chicken 2 T Olive oil 2 ea Lemons 2 T Butter or margerine 1 ea Small garlic bulb; seperated 1 x Chopped fresh parsley 1 x Salt and pepper Cut up one lemon into 8 pieces. Rub the outside of a well cleaned and dry chicken with the peel side of the pieces and then put the lemon inside the chicken. Place the garlic in with the lemon. Season well with salt and pepper and pour a mixture of half olive oil (only use extra virgin if you can still find one around) and half butter on top and inside of the chicken. (This has to be slightly heated first. But, then I know I should not have to tell you all that) Roast for 1 1/2 hour in a preheated 325*F oven. Half an hour before taking the chicken out of the oven, pour freshly squeezed lemon juice from the second lemon over the top and sprinkle lightly with the fresh chopped parsley. That is it. So simple. We all love it so much and I hope you all do as well. Even our French roommate likes it, but then he can't cook either. DANA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Northwest Cioppino Categories: Soups/stews, Seafood Yield: 4 servings 2 t Olive oil 1 1/3 c White wine 1 c Onions; thinly slices 2 pk Chicken broth* 1 c Green pepper; thinly sliced 1 ea Bay leaf 1/2 c Carrot; thinly sliced 1/2 t Oregano 1/2 c Celery; thinly sliced 1/4 t Salt 1 cl Garlic; minced 1/4 t Pepper 1 1/2 c Tomatoes;(canned),crushed 1/8 t Red pepper (or hot sauce) 1 c Tomato sauce 15 oz Fish fillets 1 c Water In 3 1/2 or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving. 1 serving=212 calories. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Parmesan Fish Saute Categories: Main dish, Seafood Yield: 2 servings 1/4 c Buttermilk 1/8 t Garlic powder 1 oz Parmesan cheese; grated 1/8 t Pepper 2 t Flour 1/2 c Yellow cornmeal 1/4 t Salt 9 oz Fish* 1/8 t Onion powder 1 T Oil; vegetable In small bowl combine buttermilk and cheese; set aside. In separate small bowl combine flour and seasonings; set aside. Onto sheet of waxed paper or a paper plate, spoon cornmeal; set aside. Sprinkle flour mixture over fish* (haddock, flounder or sole fillets) then dip fish into buttermilk mixture, coating both sides and using all of micture. Dip fillets into cornmeal, turning to coat both sides and pressing cornmeal to make sure it adheres. In 12 in. skillet heat oil; add fish and cook until golden brown on bottom, about 3 minutes. Carefully turn fillets over and cook uintil other side is browned and fish flakes easily when tested with a fork. 1 serving=384 calories. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Tuna Burgers Categories: Seafood Yield: 4 servings 11 oz Tuna; drained & flaked 1 ea Egg; beaten 2/3 c Dry milk powder (non-fat) 1 1/2 t Oil; vegetable 12 ea Saltines; crushed 2 c Tomatoes; crushed 1/2 c Onion; chopped 1 t Chili powder 1/2 c Green chili peppers; chpd. 2 oz Monterrey Jack cheese; shrd In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium heat; add tuna burgers and cook, turning once, until lightly bowned, 2-4 minutes on each side. In measuring cup or small bowlcombine tomatoes and chili powder and pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof platter and sprinkle with cheese. Broil or until cheese is melted and lightly browned, 1-2 minutes. 1 serving=391 calories. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blue Shrimp Fettuccine Categories: Seafood, Main dish Yield: 4 servings 4 oz Blue cheese 1/3 c Dry white wine 8 oz Cream cheese 2 T Cream (1/2 & 1/2) 1/4 c Parsley; finely chpd frsh 1 t Pepper; frsh (to taste) 4 ea Green onions; finely chped 1 lb Shrimp* 1 cl Garlic 8 oz Fettuccine Combine room temperature cheeses with wine and cream in 2-qt. casserole. Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375* oven until heated through, about 20 minutes. Toss with 8 oz. fettucine which has been cooked according to package directions. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Sole (Stuffed) Categories: Seafood, Low cal Yield: 4 servings 4 ea Sole fillets (8 0z. ea) 1/4 t Salt 1/3 c Red or green pepper;chopped 1/8 t Pepper 2 t Green onions; sliced 1 c Cornbread stuffing mix 2 T Butter 2 T Chicken broth or water 1 T Parsley; chopped 1 cn Corn (8 oz.) drained 1/4 t Cayenne Fillets should be about 1/4 inch thick x 10 inches long. In 1 quart casserole combine chopped pepper, onions, butter, parsley, cayenne, salt and pepper. Micro at High 2 to 3 min. Add remaining ingredients except sole. Mix well. Spread 1/4 of this stuffing down center of each fillet. Roll up enclosing stuffing. Secure with wooden picks. Stand on end in 9 inch pie plate. Cover with plastic wrap. Micro at Medium-high for 8-10 min. Let stand, covered, for 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Microwave Scampi Categories: Seafood, Microwave Yield: 2 servings 24 ea Medium shrimp 1 ea Garlic clove 1/3 c Margarine 1 ea Green onion 1/2 ea Lemon Melt butter in microwave dish. Mince garlic and finely chopped onion. Microwave butter, garlic and onion on High for 1/2 minute. Let stand 1 minute. Add shrimp and juice from lemon. Microwave on High for 4 minutes, turning and stirring shrimp a couple of times. Serve with rice pilaf. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole (Microwave) Categories: Seafood, Creole Yield: 4 servings 1 c Green pepper; chopped 1 cn Tomato paste (6 oz.) 1/2 c Celery; chopped 2 t Parsley flakes 1 ea Garlic clove; minced 1/2 t Salt 3 T Butter or margarine 1/4 t Red pepper 1 cn Whole tomatoes (16 oz.) 1 lb Fresh shrimp; peel, devein Combine first 5 ingredients in 2 quart casserole dish. Cover with plastic wrap. Be sure to leave a corner uncovered to allow steam to escape. Micro on High for 3 min. Drain tomatoes and set aside 1/2 to 2/3 cup of juice. Chop tomatoes and add to juice. Add tomato paste and the rest of the ingredients. Add to vegetable mixture. Cover and micro at Med-High for 10 to 12 minutes or until shrimp are done, stirring after 5 min. Let stand 5 min. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken with Basil Categories: Poultry, Main dish Yield: 4 servings 2 ea Chicken breasts 1 x Chives; chopped 1 lb Mushrooms 1/4 c White wine-cheap 1 ea Lemon, sliced into thin wedg 1/2 c Mozarella cheese, shredded * 1 c Tomato sauce-8 oz 1 c Rice, uncooked 1 ea Basil; chopped fresh 1 x Parmesan cheese. 6 ea Sprouts Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done. Splash in rest of wine (or extra) as needed. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally. When done, lemon wedges should be thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a sprinkle of parmesan or mozarella (not too much) and a little sprinkle of chives. (It's good without the cheese, too.) Garnish with a fresh sprig of basil and wedges from unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be replaced with apple juice. As a matter of fact, I like mushrooms cooked in apple juice until it's reduced down to almost nothing. A lot less calories than cooking them in butter, and tastes great. Sometimes I'll put in a clove of garlic. (I haven't tried this when using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on First Capitol BBS (314)-928-9228 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Stuffed W/crabmeat Categories: Seafood, American, Main dish Yield: 4 servings 4 ea Lobsters (1 1/4 lb.) 1 c Milk 4 T Butter; melted 1 x Salt & pepper 1 ds Paprika 1/4 c Green pepper-diced 1 x Lemon 2 ea Pimentos-diced 1 x Parsley 1/2 T Worchestershire sauce 1 x Watercress 2 T Parsley-minced 1 x Crabmeat stuffing: 2 lb Crabmeat 1/4 c Butter 2 ea Egg yolks-well beaten 1/4 c Flour Put each live lobster on its back & split down the middle with a cleaver, being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws w/ a knife to let water out. Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 mins. until lightly browned Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake. Brown again under broiler for 2-3 mins. To serve, garnish w/ lemon, parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large saute pan over med. heat, melt butter, add the flour, & stir until smooth. Add the milk & continue cooking, stirring constantly, until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Salmon Steaks Categories: Main dish, Seafood, Marinades Yield: 4 servings 4 ea Salmon steaks; 1-inch thick 2 T Vegetable oil 1/3 c Orange juice 1 c Garlic; crushed 1/3 c Soy sauce 1/2 t Basil; crushed 2 T Parsley; minced Thaw fish if frozen. Place fish in shallow baking dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil. Pour over fish. Let stand at room temperature for 2 hours, turning steaks occasionally. Drain, reserve marinade. Place fish in a well greased wire grill basket or cook directly on grill. Grill over medium coals about 8-minutes or untill fish is light brown. Baste with marinade, then turn and grill an additional 8-10-minutes or until fish flakes easily when tested with a fork. reheat remaining marinade to boiling. Transfer fish to serving platter and drizzle with marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mussels Marinara Categories: Main dish, Italian, Seafood Yield: 2 servings 2 lb Mussels 1/2 c Red wine 2 lb Tomato 1 x Mushrooms My own creation. Clean 2lbs. mussels in H2O & lots of black pepper for an hour & then drain. Clean beards off mussels. In a large pan, saute garlic in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning, red pepper flakes, parsley,>> onions, mushrooms and green pep- pers. Everything should be fresh,esp mushrooms & add ingredientes to taste. I add a lot because I love full flavors. Saute for 15 minutes and then add 2- 1 lb cans or larger, of peeled tomatoes. Break the tomatoes with your hands & blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh, diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup of dry red wine &cook for another 10 minutes. Don't over-heat, don't dry up the sauce. I love my sauces watery as you seem to. Adjust seasonings to taste as you go. Use freshly grated parmasan AND romano cheese for the top- ping &add all on top of cooked pasta. Add fresh pepper- black &/or red. Serve with a DARK green salad and serve with a slightly chilled Chianti red wine. Add candle light and with Classical guitar in the background makes quite an >>>>>>> evening. I hope you can adjust the seasonings to your lik- ing because that's how I cook-according to my taste. I get rave reviews for my cuisian so it can work. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Sea Scallops Categories: Seafood Yield: 6 servings 2 ea Spinach; fresh about 3/4 l 2 T Chives; chopped 2 T Orange juice 1 x Salt; to taste 1 t Dijon mustard; fresly gr. 1 1/2 lb Sea scallops 1 x Black pepper; to taste 2 t Orange zest; finely grated 2 T Olive oil Hi all, This was in the Parade section of last Sunday's paper by Rossi & Lukins. Looks great and healthy. Remove tough stems from spinach, Rinse well. Soak & clean thoroughly. Shake off water and put in a pot with lid. In a small bowl, combine orange juice, mustard & pepper. Whisk well. Slowly drizzle in xtra v. olive oil., whisking well. Stir in 1 T. chives; season with salt. Set dressing aside. Place the pure olive oil in a large nonstick skillet. Over medium heat, add half the scallops. Cook 4 to 5 min, or until they are opaque and lightly golden, shaking the pan and turning scallops once. Proceed with the second batch. Keep warm. While scallops are cooking, wilt the spinach over medium heat about 3 min., covered, stirring once. When scallops are finished, drain the spinach well and set in the center of a large serving plate. Pull spinach apart a bit with 2 forks so it comes close to the rim. Center scallops attractively atop the spinach. Pour the orange dressing over all and garnish with remaining chives and the orange zest. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters a la Bookbinder Categories: Appetizers, Seafood Yield: 4 servings 12 ea Oysters 1/2 c Milk-warm 1 ea Mushroom-large, finely chopp 1/4 c Oatmeal-cooked 1 t Onion-minced 1 x Salt & pepper 3 T Butter 1 T Parsley-minced 1 t Flour 3 T Parmesan cheese-grated Wash & shuck oysters,putting them on the half shell. Saute the mushroom & onion in 1 tbs. butter until soft but not browned. Add flour & stir to blend. Add milk & stir until thickened. Add oatmeal & stir well. Season to taste w/ salt & pepper. Stir in parsley. Place oysters under broiler for 4 min. Remove & cover each oyster w/ some sauce. Sprinkle w/ Parmesan cheese. Melt 2 tbs. butter & drizzle a few drops over oysters. Return to broiler & cook for 5 min. or until browned. This recipe may be made w/ more oysters, depen- ding upon the rest of the dinner planned. It may also be served as a main course. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Clam Chowder Categories: Soups/stews, Seafood Yield: 4 servings 2 ea Potato; pared and diced 2 t Margarine; diet 1 c Leek; washed and sliced or 2 c Tomato; low sodium - canned 1/2 c Celery; sliced 1/4 t Thyme 1/2 c Carrot; sliced 1 ea Littleneck clams; rinsed In 4 qt microwave casserole, combine potato, leeks or onions, celery,carrot, and margarine;cover with plastic wrap and zap on high for 6 min, until potato is softened. Add tomatoes with liquid and thyme,recover with plastic wrap and zap again on high for 5 min until potato is soft and mixture is thoroughly heated. Arrange clams hinge side out and cover again...Zap 3 min turn... Zap 3 min.Let stand 5 min and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Burgers Categories: Main dish, Appetizers, Seafood Yield: 4 servings 15 1/2 oz Salmon ; drained and flaked 2 T Lemon juice 2 ea Egg; beaten 1/8 t Pepper 1 c Bread crumbs;dry divided 1 c Vegetable oil 1/4 c Green onion; chopped In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauteed Scallops on Red Pepper Sauce Categories: Main dish, Seafood Yield: 4 servings 1 x Red pepper sauce: 1 x Scallops 1 ea Sm Garlic; clove peeled and 1 x Pam 1 ea Lg Red bell pepper; peeled, 1 t Olive oil 1 T Yogurt ; non-fat plain yogu 1 lb Sea scallops ; patted dry 1 c Yogurt; non-fat plain yogur 2 T Dry vermouth 1/4 c Coriander; torn (cilantro) 2 T Lemon juice 1 x Black pepper; to taste 1 x Coriander leaves, for garnis 1 T Olive oil ; fruity MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. For the scallops, spray a medium-sized skillet with the non-stick coating. Add the olive oil, and heat until hot but not smoking. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. Pour in the vermouth and let it almost evaporate, then add the lemon juice. cooking a few seconds longer so the scallops are glazed. Spoon them onto the plates with the sauce. Sprinkle a few coriander leaves on top and serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops & Mussels Vinaigrette Categories: Seafood, American, Appetizers Yield: 6 servings 36 ea Bay scallops 1/2 t Salt 1 c Lemon juice, or more if need 1 x Sugar-pinch of 36 ea Mussells, cleaned and de-bea 1 T Onion-minced 36 ea Asparagus 1 ea Garllic clove-minced 1 ea Boston lettuce 2 t Shallots-minced 1 t Parsley-chopped 2 t Oregano 1 x Dijon mustard vinaigrette: 1 t Basil 1 ea Egg yolk 2 t Parsley-chopped 4 T Dijon mustard 1 c Olive oil 1 ea Egg-hard boiled, chopped 3 T White wine 1/2 t Pepper 3 T White vinegar Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops Ageganata Categories: Main dish, Seafood, Low cal Yield: 2 servings 3 T Bread crumbs; dried 1/2 t Margarine; reduced calorie 1 t Fresh parsley 8 oz Scallops; bay or sea 1/4 t Oregano; each & 1 T Lemon juice; freshly squee 1 x Lemon peel; grated 1 T Dry vermouth 1 T Margarine; reduced calorie 1 c Garlic; minced in mixing bowl, combine crumbs, parsley, oregano & lemon peel; add margarine & mix well until thoroughly moistened. Set aside. Preheat broiler; in shallow flameproof 1 1/2 c. casserole, arrange scallops; mix together remaining ingredients & pour over scallops. Broil 6 inches from heat until scallops are opaque, 4 to 5 minutes. Sprinkle crumb mixture evently over scallops & broil until crisp & lightly browned, about 1 minute longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops for Punky Categories: Seafood, Main dish Yield: 6 servings 1 1/2 lb Scallops; fresh or frozen 1/3 c Sugar 1 1/3 c Water 1 c Garlic; sliced 3 t Lemon juice 6 ea Salad greens 1 1/2 t Salt 3/4 c Radishes; sliced 3 ea Peppercorns 3 ea Egg; sliced - hard cooked 3 ea Sl Onion 1 pt Cherry tomatoes; cut in 1/2 1/2 c Tarragon vinegar 1/4 lb Cheese ; cheddar cheese - c 1/3 c Salad oil Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. combine water, juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to boil. Simmer 5 mins. Add scallops, cover and simmer gently 10 mins till tender. drain. Combine vinegar, oil sugar remaining salt and garlic; stir until sugar is disolved. Pour over scallops. 'Chill several hours. Add celery, mix and drain; saving marinade Arrange greens in salad bowl. pile scallops and celery in center, and arrange remaining foods in groups aroundscallops on greens. Serve with reserved marinade. or other favorite french or oil and vinegar dressing. This is easier to make than it looks, and well worth it. I serve it in a large shell salad bowl. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Lasagna Categories: Main dish, Seafood, Italian Yield: 8 servings 1/2 c Butter 2 c Mozzarella cheese; shredded 1/2 c Flour 1/2 c Green onion; sliced 1/2 t Salt 15 ea Lasagna noodles; uncooked 2 c Garlic; crushed 1 c Cottage cheese; small curd 2 c Milk 2/3 c Cooked shrimp \cut into bite 2 c Chicken broth 2/3 c Cooked bay scallops / siz 1/4 t Pepper 2/3 c Crabmeat / 1 t Basil 1/3 c Dry white wine This was originally posted 5/5 by Patti Anderson. I've just made it once, but we loved it and it will probably be a family favorite. Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat until boiling, stirring constantly. Boil for one minute. Stir in mozzarella, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with uncooked lasagna noodles, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce, and then with another 5 noodles. Top with seafood and another round of sauce. Add last 5 noodles and top with all remaining sauce. If desired top with 1/2 cup grated parmesan cheese. Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. When I made this, I just used 1 cup each of shrimp and faux crab meat, and skipped the scallops. The "crab" was just fine. I mashed the cottage cheese, since I don't like the texture of curds. Next time I'll use ricotta. Make sure when you measure the last sauce that you leave at least 1 1/2 cups for the top, so you don't have crispy noodle tips exposed. Also, we didn't want to overlap the noodles so much, so we just broke them to make a complete layer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Soup with Garlic and Ginger Categories: Soups/stews, Seafood Yield: 8 servings 2 ea Onion; peeled and quartered 8 oz Shrimp 2 c Garlic 8 oz Scallops 1 pn Ginger root; size of a quar 4 c Chicken broth 2 ea Leeks; white part only 1 x Salt & pepper; to taste 3 T Butter 6 ea Green onion 1. Use metal blade- Add onion, garlic, ginger and CHOP with4 or 5 quick pulses. Remove from bowl. 2. Refit w/ med slicing disc. Slice leeks through the small tube. Remove. 3. Heat butter in saucepan and add onion, garlic, ginger and leeks. Cook 10 min. until veggies are very tender and fragrant. 4. Cut seafood into approx. 1/2 in. pieces. Add to veggies and cook 1 min. 5. Add stock and bring to boil.Cook 5 minutes. Season w/ salt and pepper. Meanwhile, with workbowl fitted w/ thin slicing disc, slice green onions thru the small feed tube. Cook one minute and then serve. This has a wonderful flavor but may need some adoptions to make in quantity....I have thought I might try it w/ chicken instead of the seafood. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Wine-Sauced Spaghetti Categories: Main dish, Italian, Seafood Yield: 2 servings 2 ea Green onions; chopped 1/4 t Oregano 1 c Garlic; minced (or more) 1 ds Pepper 16 oz Tomatoes; cut up 8 oz Shrimp; peeled and cleaned 2 T White wine 1 T Cornstarch 1 t Sugar 4 oz Spaghetti; hot 1 t Basil 1 T Cheese; grated romano chees I probably post this recipe at least once a month....maybe even more...but I think it is wonderful. It was originally posted by Ann Miller. Cook onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook about 5 min. To tender. Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot spaghetti and sprinkle with cheese. This is also excellent made with scallops and/or chicken. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp /garlic Sauce Categories: Seafood, Main dish Yield: 4 servings 1/2 c Olive oil 3 T Lemon juice 4 c Garlic ; thinly sliced 3 T Dry sherry 1 ea Red bell pepper ; seeded an 1/4 t Red pepper flakes 1 1/4 lb Shrimp ; med 3 T Parsley ; finely chopped fr Fat grams per serving: Approx. Cook Time: :05 Heat the oil in a large skillet over medium-high heat. Add the garlic, pepper and shrimp. Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink. Increase the heat to high. Add the lemon juice, sherry, hot red pepper, and salt to taste and bring to a boil. Serve immediately, sprinkled with parsley. The total cooking time shouldn't be more than 5 minutes. Serve over rice with a salad for a delicious, quick meal. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Rice Categories: Main dish, Seafood, Italian Yield: 6 servings 1 1/2 lb Shrimp; med cooked and cut 3 c Rice; long grain - cooked 1 x Pam 3/4 c Sour cream; low-fat try the 2 c Mushrooms; sliced fresh 2 T Mayonnaise; reduced cal or 1/2 c Onion; chopped 2 t Mustard 1/2 c Green onions; sliced and s 1 c Cheese; shredded 4% less-fa 3 c Garlic; crushed 2 T Parsley; fresh chopped Coat a large non-stick skillet with pam;place over med-high heat till hot.Add mushrooms,onion,green onion and garlic;--> saute till tender.Set aside.Place the rice in a 2-qt.casserole coated with pam;place shrimp over rice.Combine sour cream,mayo,and mustard,spoon over shrimp.Top with mushroom mixture.Sprinkle the cheddar over the top.Cover and bake in 350 oven for 30 min or til heated through.Top with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Bisque Categories: Seafood, American, Soups/stews Yield: 6 servings 1/2 c Celery-diced fine 1/2 c Flour(scant) 1/2 c Onion-diced fine 1 pt Milk-whole,warm 1 c Mushrooms-fresh, sliced 1/2 c Tomato puree 1 c Shrimp-diced 1 x Salt & pepper to taste 1 pt Fish stock 2 T Sherry. or to taste Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Fried with Batter Categories: Seafood, Main dish Yield: 3 servings 12 ea Shrimp 2 T Cornstarch 1 c Garlic 6 T Oil 1/2 t Salt 1 c Water ; or beer ( approx.) 1 T Ginger root 1 x Oil; for deep frying 1 c Flour 1 x Gren onion; cut lengthwise 4 1/2 t Baking soda Shell shrimp but leave the tail segment of the shell, butterfly shrimp and devein. Crush garlic with salt to a >> paste and rub into shrimp, sprinkle with a little ginger root Blend flour, baking powder, cornstacrh; add oil gradually while stirring. Stir until mixture forms a ball. Add water, a little at a time, while srirring until the mixture has the consistancy of pancake batter. Heat oil, dip each shrimp into the batter and fry, two or three at a time until golden brown. drain before >> serving. Garnish with scallions strips this serves about 3 if all you want is the batter, still give this one a try. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Paesano Categories: Main dish, Seafood Yield: 4 servings 1 lb Shrimp ; deveined 1 ea Butter 2 pt Half & half 1 ea Garlic ; minced pods 2 T Oil 1/2 c Parsley ; chopped 2 c Flour. 1 x Chives 1 x Sauce: 1/2 ea Lemon juice 1 ea Egg yolk Never made this dish, but the rumor in San Antonio is that Joe Paesano's wife stole this prior to their divorce, she then proceeded to give it to anyone who would take it. Don't know if that is true or not, but here is the recipe. Pre-heat oven to 400. Soak shrimp in 1/2 & 1/2 for at least 30 minutes. Drain and roll shrimp in flour and saute in oil over medium heat for 5 minutes. Do not turn shrimp. Re- move and place shrimp in baking dish, sauted side down in pre-heated oven. Turn oven to broil and broil for 5 minutes. For sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of 1/2 & 1/2 to thicken). Add chives and parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scampi Primavera Categories: Main dish, Seafood, Italian Yield: 4 servings 1 lb Spaghetti 2 T Lemon juice 1/2 c Olive oil 3/4 t Salt 1/2 t Lemon peel ; (finely choppe 1/8 t Pepper 1 1/2 lb Shrimp ; med, cleaned 2 T Basil Cook and drain spaghetti as directed on package. Meanwhile, heat oil in large skillet and saute garlic and lemon peel about 30 sec- onds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min).Sprinkle with lemon juice, salt and pepper. Stir in basil & parsley. Spoonover pasta and toss well. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scampi/ritz Crackers. Categories: Main dish, Seafood, Italian Yield: 6 servings 1 ea Lg Shrimp ; (called u10) o 1 x Butter 1 x Ritz crackers 1 x Garlic Directions: Take the shrimp and split them thru the shell as you would a lobster >>>next tail. That is split them on the rounded part of the shell. DO NOT REMOVE shell. After they have been split pull them so that the meat isseperated from the shell and then lay them back in the shell. ONLY pull till you reach the tail. REMEMBER you do not want to remove from shell. >>>>>>NEXT Lay all of the opened shrimp on a baking pan and brush with a mixture of FRESH GARLIC AND BUTTER. Take a tube of ritz crackers and squeeze them like an accordian until they are crushed. Sprinkle the crackers on the buttered shrimp and then POUR GAR- LIC AND BUTTER over them again >>>>>NEXT This may be frozen at this point or placed in the fridge. Place the pan in a 400 degree (f) oven and bake until the crumbs start to brown. Take from oven and enjoy. PLEASE remind your guests that the shrimp are As many of the old fashioned ways have been listed, I would like to offer one which has been a favorite in our restau- rant in Orlando. still laying in their shells and they should just lift them out. Lobster Tails with GREAT results. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimply Delicious Categories: Appetizers, Seafood Yield: 5 servings 1 lb Large shrimp; (26-30) 15 ea Sl Bacon; cut in half 1 c Chili sauce Shell and devein shrimp. Marinate raw shrimp in chili sauce for 1 hour, or over- night. Wrap each shrimp in 1/2 piece of bacon and secure with a toothpick (I soak the toothpicks in water so they don't burn). Preheat oven to broil and place shrimp 6-7 inches from heat and cook for approximately 3-4 minutes or un- til bacon is browned. Turn over and brown other side. Serve hot. Even though you have to cook these at the last minute, the assembly can be done the day before. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimps Pacifica Categories: Main dish, Seafood Yield: 4 servings 1 lb Large raw shrimp in shell 1/2 t Seasoned pepper 1/2 c Peanut oil or salad oil 2 T Brown sugar 1/2 c Lemon juice 1 t Soy sauce 1 t Italian seasoning 1/4 c Green onions, thinly sliced 1 t Seasoned salt Wash shrimps under cold running water; remove feelers but do not shell; drain on paper toweling. Place in medium size bowl. Stir peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned salt and pepper together. Pour over shrimp and let stand for about 30 minutes -- stirring frequently. I prefer to let them stay in the marinade overnight in the frig. Lift shrimp from the marinade about 1/2 hour before barbecuing and let them drain. Place on grill about 6 inches from hot coals. Brush with marinade. Grill, turning once and brushing with marinade. Takes about 6 minutes per side or until pink. Pour remaining marinade into a small saucepan, stir in brown sugar and soy sauce. Heat to boiling, then stir in green onions. Serve separately as a dip for shrimp. Have plenty of napkins or damp washcloths. I use shrimp that is 12-16 per lb. I figure about 4 per person -- but sometimes for big eaters 6 per person. I then make an extra half of recipe of the marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Almondine Categories: Main dish, Seafood, French Yield: 4 servings 1 ea Butter/margarine 2 t Whiskey, rum, favorite "booz 1/3 c Almonds; sliced 1/4 t Salt 1/4 t Dill weed 1 lb Sole fillets 2 t Lemon juice And while you're posting elsewhere, here's a great MW fish recipe if you need to get fancy - or even if you want to treat yourself - while waiting for the guts to be back in your kitchen. Zap everything but fish in MW safe dish (I use clear glass) until almonds are brown (5-7 min.) Lay fish fillets on mixture & coat both sides, then zap for 6 min. (No need to turn them while cooking.) Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Feta Greek Style Pizza Categories: Italian, Main dish, Seafood, Greek Yield: 8 servings 1 lb Uncooked med. Shrimp 1 T Cornmeal 1 ea Can PB Pizza dough (or hmade 4 oz Shredded Mozzeralla cheese 1 T Olive oil 2 ea Minced Garlic cloves 2 1/2 oz Crumbled Feta Cheese 1/4 c Slice green onions 2 t Rosemary crushed 2 1/4 oz Can sliced ripe olives Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in greased pan; starting at center press out with hands. Sprinkle with mozzeralla cheese. Heat olive oil in large skillet over med-high heat. Add shrimp and garlic. Cook until shrimp are light pink, about 1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and olives over shrimp. Bake at 425 F for 18-22 min., or until crust is golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna-Broccoli Casserole Categories: Main dish, Seafood Yield: 6 servings 1 pk Frozen broccoli 1/2 c Milk 1 cn White tuna (7 oz.), 1/8 ts Salt Washed and drained Grated cheese 1 cn Cream of mushroom soup Mashed potatoes (10-1/2 Oz can) Cook enough potatoes for mashing to cover a 9x9x2" square pan. Cook broccoli until almost tender. Cut broccoli into bite-size pieces. Place in pan. Dot with butter. Cover broccoli with tuna. Mix soup, milk and salt. Pour over tuna. Sprinkle grated parmesan cheese over soup mixture. Top with mashed potatoes and bake in 450 degree oven for 15 minutes. Turn oven to broil and broil until the potatoes are golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scalloped Scallops Categories: Seafood Yield: 1 servings 1 pt Scallops 1/2 c Soft bread crumbs 1/2 c Butter 2/3 c Cream or top milk 1 c Cracker crumbs Salt 2 ts Worcestershire sauce Pepper Wash and pick over scallops. Melt buttter and add crumbs. Put layer of crumbs in buttered dish. Cover with scallops, add half the cream and season with salt, pepper and Worcestershire sauce. Repeat; cover with buttered crumbs and bake in moderate oven (350 degrees) until crumbs are brown (about 25 minutes). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hearty Tuna Casserole Categories: Seafood, Main dish Yield: 6 servings 2 cn (6-1/2 oz each) chunk-style 1/2 c Mayonnaise Tuna 1/2 ts Dried thyme leaves 3 c Uncooked egg noodles 1/4 ts Salt 1/2 c Chopped celery 1 sm Zucchini, scrubbed, sliced 1/2 c Sliced green onions 1 c Shredded MontereyJack Cheese 1/2 c Dairy sour crean 1 md Tomato, chopped 2 ts Mustard 1) Drain and flake the tuna. Set aside. 2) Cook noodles according to package directions. Drain and rinse in hot water. 3) Combine noodles with the tuna, celery and green onions. 4) Blend in the sour cream, mustard, mayonnaise, thyme and salt. 5) Spoon half the mixture into a buttered two-quart casserole. Top with half the zucchini. Repeat layers. 6) Top with the cheese. 7) Bake at 350 degrees for 30 minutes or until hot and bubbly. 8) Sprinkle with the chopped tomato. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops Provencale Categories: Seafood, Main dish, Low cal Yield: 4 servings 1 1/4 lb Scallops 1 Garlic clove, minced 3 tb All-purpose flour 2 md Tomatoes, cut into wedges 1/4 ts Salt 1 tb Dry vermouth plus 1/4 ts Pepper 1 ts Dry vermouth 1 tb Vegetable oil plus 2 ts Chopped fresh basil OR 1 ts Vegetable oil 1/2 ts Dried basil 2 ts Olive oil Rinse scallops in cold water; pat dry with paper towels. On sheet of waxed paper or on paper plate, combine, flour, salt and pepper; dredge fish in flour mixture, coating all sides and using up all of mixture. In 12-inch nonstick skillet, combine oils and heat over medium-high heat; add scallops and garlic and saute until lightly browned. Reduce heat, add remaining ingredients and cook until thoroughly heated. If desired, Substitute boned haddock for scallops. This Dish is scrumptious, and believe it or not, low in calories. (From Weight Watchers' Fast and Fabulous cookbook). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Family-Size Tuna Melt Categories: Main dish, Seafood, Dairy Yield: 6 servings 2 c Bisquick baking mix 1/2 c Finely chopped celery 1/3 c Mayonnaise or salad dressing 2 tb Sweet relish 1/3 c Milk 6 sl American cheese 13 oz Can tuna, drained Heat oven to 450 degrees. Mix baking mix, 1/3 cup mayonnaise and the milk until soft dough forms; beat vigorously 30 seconds. Turn onto surface floured with baking mix. Knead 10 times. Pat into rectangel, 12 x 8 inches, on greased cookie sheet. Bake until light brown, about 8 minutes. Mix remaining ingredients, except cheese. Spread over hot rectangle. Top with cheese slices. Bake until filling is hot and cheese is melted, about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crayfish Etouffee Categories: Main dish, Seafood, Cajun Yield: 12 servings 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 ea Cloves of garlic 4 t Salt 1 t Black pepper 1 t Cayenne pepper 1 t Sugar 1/4 c Tomato paste 3 T Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 ea Scallion, chopped 1 t Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baby Shrimp and Tarragon Mustard Categories: Appetizers, Dips, Seafood Yield: 4 servings 2 tb Dijon Mustard 1 t Lemon Juice 1 1/2 t White Wine Vinegar 2 tb Fresh Tarragon; Chopped, OR 2 t Dried Tarragon; Crushed 1 c Mayonnaise 3/4 c Baby Shrimp 1/2 c Sour Cream Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Drunken Tuna Dip Categories: Appetizers, Dairy, Dips, Seafood, Vegetables Yield: 6 servings 1 1/2 tb Brandy 1 c Cream Cheese; Softened 1/4 c Sour Cream 1/4 c Mayonnaise 3/4 c Fresh Tuna; Flaked, OR 6 1/2 oz Tuna; Flaked, Well Drained 2 tb Green Onion; Minced, Use All 1 tb Lemon Juice 1/8 t Hot Sauce 1/8 t Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamy Smoked Oyster Dip Categories: Appetizers, Dairy, Seafood, Vegetables, Dips Yield: 4 servings 1 tb Butter Or Regular Margarine 1/2 c Almonds; Sliced 1 c Cream Cheese; Softened 1 tb Milk 1 x Black Pepper; To Taste 1 1/2 t Horseradish; Prepared 2 tb White Onion; Chopped 7 oz Smoked Oysters; * * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Roll Hors D'oeuvre Categories: Appetizers, Seafood Yield: 1 servings 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Catfish A'la Meuni`ere Categories: Creole, Seafood Yield: 6 servings 4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal 1/4 c Parmesan cheese 1 T Lemon and herb seasoning 1 ea Egg 1 x Meuni`ere suace 1 T Water 1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Shrimp Etouffee Categories: Seafood, Main dish Yield: 4 servings 1 1/2 x Sticks margarine 3 ea Medium onions, chopped 1 ea Bell pepper, chopped 4 ea Ribs celery, chopped 1 c Ro-tel tomatoes 1 x Juice of 1/2 lemon 1 t Worcestershire sauce 1/4 c Parsley, chopped 2 x Garlic cloves, minced 2 lb Shrimp, peeled 1 c Cream of mushroom soup 1/4 c Green onion tops, chopped aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Elegant Southern Seafood Cake Categories: Seafood Yield: 8 servings 1 pk Cornbread mix, prepared 1 ea Red onion, small 1 ea Red bell pepper, small 1 ea Green bell pepper, small 2 ea Garlic cloves 2 T Olive oil 1 lb Lump crabmeat 1/2 lb Shrimp 1/2 lb Flounder fillets 1/4 lb Scallops 1/2 c Mayonnaise 2 T Lime juice 1/8 t Cayenne 1 x Salt to taste 1 x White pepper to taste 6 T Clarified butter ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Shrimp Balls Categories: Oriental, Appetizers, Seafood Yield: 4 servings 1 lb Fresh shrimp 4 ea Water chestnuts chopped fine 1/2 c Bamboo shoots chopped fine 1/4 t Fresh chopped ginger 1 t Salt 1 T White wine 2 t Corn starch 1 ea Egg white 1 x Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dom Yam Gung (Thai Shrimp Soup) Categories: Asian, Soups/stews, Seafood Yield: 4 servings 6 ea Peppercorns 8 ea Coriander roots 3 ea Lemon grass, stalks 4 c Fish stock 3 ea Ginger, siamese, slices 2 c Shrimp, uncooked 3 T Lime juice 3 T Fish sauce (nam pla) 2 ea Chilies, red, minced 2 T Coriander, chopped The red chilies are also known as "prik khee nu". Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Salmon & Marinade Categories: Seafood, Sauces Yield: 1 servings 1 1/2 lb Salmon fillets 1/2 c Oil 1/4 c Vinegar, red wine 3/4 t Garlic salt 1/4 t Salt 1/4 t Sugar 1/2 t Italian seasoning 1 ea Garlic clove, large, minced 1/8 t Pepper 1 t Water Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Shrimp & Marinade Categories: Sauces, Seafood, Appetizers Yield: 6 servings 2 T Olive oil 2 T Lemon juice 2 T Parsley, fresh, chopped 1 T Ginger, grated 2 t Coriander seeds, ground 12 ea Skewers 1 t Salt, coarse 1/4 t Pepper, red, crushed 1/4 t Black pepper 1/2 t Thyme, dried 45 ea Shrimp, large (2 lb) Soak bamboo skewers 1 hour before using. Devein shrimp with scissors leaving shell intact. Mix all ingredients except shrimp until blended. Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Cook 1-1/2 to 2 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Marinade for Shrimp Categories: Sauces, Seafood Yield: 1 servings 1 c Vinegar, rice 1/4 c Lime juice 1/2 c Olive oil 2 T Cilantro, chopped 2 ea Garlic clove, minced 1 t Oil, sesame 1 x Salt 1 t Chili paste, red 24 ea Shrimp, large, cleaned Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Mayonnaise Categories: Sauces, Seafood Yield: 4 servings 2 c Mayonnaise 2 T Parsley chopped 1 T Chives chopped 1 T Tarragon leaves chopped 1 t Chervil chopped 1 t Dill weed chopped All seasonings should be chopped fine. Combine all ingredients and mix well. Let stand in refrigerater for 2 hours before serving. Best with salmon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Anglers` Remoulade Sauce Categories: Wild game, Seafood, Sauces Yield: 1 servings 1 pt Mayonnaise 1 pt Mustard 1 oz Anchovy paste 1/2 oz Lemon juice 1 oz Onion, grated 1 oz Wine, sherry 1/4 oz Tabasco sauce 1/2 oz Worcestershire sauce Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Sauce for Fish Categories: Wild game, Seafood, Sauces Yield: 1 servings 1 ea Lemon, large, juice of 1/4 c Butter, scant 1/2 t Salt 1/2 t Pepper 2 ea Egg yolks, beaten Strain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Also for: Good for fine flavored fishes such as Kingfish. Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Sauce for Shark Categories: Wild game, Seafood, Sauces Yield: 1 servings 1/2 c Sour cream 1/4 c Pineapple, crushed, drained 2 T Lemon, peeled & diced 2 T Green pepper, finely chop 1 T Onion, chopped 1 T Sugar, light brown 1 1/2 t Lemon rind, grated 1/4 t Mustard, dry 1/4 t Celery salt 1/8 t Cloves, ground Combine all ingredients. Chill in refrigerator for 2 hours before serving. Makes 1 cup relish. Great with Buttermilk Fried Shark. Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mushroom Sauce for Fish Categories: Wild game, Seafood, Sauces Yield: 1 servings 6 ea Mushrooms 1 t Parsley 1 t Thyme 1 T Butter 3 ea Tomatoes, large (or 1 can) 12 ea Oysters 1 ea Onion, large, minced 1 x Salt & pepper to taste Brown onion in butter. Chop tomatoes and seasonings. Slice mushrooms thinly. Brown all with the onion. Add oyster liquor and oysters. Combine, add pepper and sauces. Simmer for 20 minutes. Also for: Use with any baked fish. Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Sauce for Baked Fish Categories: Wild game, Seafood, Sauces Yield: 1 servings 1 t Parsley, minced 1 t Onion, minced 2 T Butter 1/2 pt Oysters, drained 2 T Flour 1/2 c Cream 1 pt Milk and oyster liquor 1 x Salt & pepper to taste Parboil the oysters. Mix oyster liquor and milk. Cook flour in butter to make a roux. Add oyster liquor and milk. When smooth add cream. Stir in oysters, season and serve hot. Use as hot sauce for baked black drum, redfish, sheepshead. Source: FISHES AND FISHING IN LOUISIANA, pub 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Casserole Categories: Main dish, Seafood Yield: 4 servings 32 ea RITZ crackers 2 1/2 c Minced clams w/juice 2 ea Eggs (beaten) 1/2 c Milk 10 oz Can of cream Mushroom soup Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Lobster Dinner Categories: Seafood, Main dish Yield: 2 servings 4 ea Medium ears corn 1 ea Stick butter (4 oz.) 2 ea Large garlic cloves, smashed 2 ts Minced fresh oregano 1/8 ts Cayenne pepper 1/2 ts Salt 1 ea Large live lobster halved 1 tb Olive oil 1 x Lemon wedges 12 ea Littleneck clams, scrubbed Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes. In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and uncracked side of claws and knuckles with olive oil. Place lobster pieces cracked side up on platter, brush with some reserved herb butter. Drain ears of corn and place on center of grill. Cover and grill for 5 minutes. Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl. Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!). Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Tamarind Sauce Categories: Seafood, Indonesian Yield: 4 servings 1 lb Shrimp, fresh 2 t Cornstarch 1 t Sesame oil 1/4 c Tamarind liquid * 1 x Salt; pinch 2 T Fish sauce 1 T Sugar 1 T Lemon juice 2 T Ginger, fresh; minced 2 ea Thai chile; finely chopped 2 ea Shallot; chopped 1 1/2 c Oil 1 x Coriander leaves; for garnis * To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside. Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in a skillet or wok until hot but not smoking. Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander. Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger/chile combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced. Serve garnished with coriander leaves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curried Seafood Salad Categories: Salads, Seafood Yield: 1 servings 1/4 c Vinegar 1 T Honey 1 1/2 t Curry powder 1/3 c Oil 5 c Lettuce 3 c Spinach 1 c Celery 1/2 ea Cucumber 8 oz Shrimp, cooked 6 oz Crab meat 1/2 c Coconut 1/2 c Almonds, chopped 1/2 c Raisins Blend first four ingredients, adding oil gradually. Toss with all ingredients except last three. Sprinkle those on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gingered Shrimp Salad Categories: Seafood, Salads Yield: 1 servings 1 1/2 lb Shrimp, cooked 3/4 c Oil 1/4 c Vinegar, white wine 2 T Water 1 T Lemon juice 1 1/2 t Ginger 1 t Sugar 1/2 t Salt 2 c Celery 2 c Carrot Mix together all ingredients except shrimp and vegetables. Pour half over shrimp and half over the vegetables. Marinate for an hour, drain and serve over lettuce or sprouts. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Spicy Black Bean Spread Categories: Seafood, Appetizers Yield: 1 servings 11 oz Black bean soup/dip 2 T Oil 1 T Lime juice 1 T Jalapeno, chopped 1 t Mustard, dijon 1 ea Garlic clove, minced 1/8 t Lime peel, grated 30 ea Shrimp, medium (1 lb) 60 ea Crackers 60 ea Cilantro leaves Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fettucini with Shrimp and Herb Sauce Categories: Pasta, Seafood Yield: 2 servings 1 pk Lipton creamy herb soup mix 1 3/4 c Milk 8 oz Shrimp, partially thawed 1/2 c Peas, partially thawed 6 oz Fettucini, cooked 1/4 c Parmesan, grated Mix soup mix with milk and bring to boiling. Add shrimp and peas and simmer 3 minutes until shrimp are tender. Toss with hot noodles and cheese. Makes 2 servings. Date Entered: May 28, 1989 By: Donna Endreson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish Steak Marseillaise Categories: Seafood, Main dish Yield: 4 servings 4 ea Swordfish steaks (3-4 lbs) 1/2 c Mushrooms chopped 1 T Shallots chopped 1 T Parsley chopped 1 T Pepper green chopped 1 T Pimento chopped 1 T Onion chopped 1 T Celery leaves chopped 1/2 c Crab cooked 1/2 c Shrimp cooked 1/2 c Cod or whiting cooked 1/4 t Thyme 1/4 t Nutmeg 1/4 t Mace 1/4 t Allspice 1 T Butter 1 T Bacon fat 1 x Salt to taste 1 x Pepper to taste Combine all ingredients except swordfish, butter and bacon fat. Mix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Set aside. Brush both sides of the swordfish with oil and brown quickly under a broiler. Keep warm. Oil a large sheet of brown paper or vegetable parchment. Spread half the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavored with garlic. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Paella (Spanish Chicken, Seafood Casserole) Categories: Casseroles, Seafood, Main dish, Poultry Yield: 8 servings 4 lb Chicken-serving size pieces 1 T Szechuan chili sauce 1/4 c Sake plus 2T 1 lb Shrimp whole, raw 2 T Soy sauce 1/2 t Saffron threads crushed 5 3/4 c Chicken stock 1 1/2 lb Mussels in shell 16 ea Clams little neck in shell 1/4 c Oil, olive plus 2T 1 T Gingerroot, minced, fresh 1 1/2 T Garlic minced 1 c Onions, green, chopped 1/4 lb Sausage, Chinese pork 3 c Rice short grain uncooked 1 c Snow peas julienned 1/4 c Cilantro leaves chopped Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Con Ternera Categories: Seafood, Main dish, Casseroles, Meats Yield: 4 servings 4 ea Salmon steaks (4-6 oz) 1 ea Onion sliced in rings 1 ea Bayleaf 4 ea Peppercorns 1 x Salt to taste 1 lb Steak top round 4 T Crumbs bread 1 T Parsley chopped 2 ea Garlic cloves chopped 1 x Lemon juice to taste 3 T Butter melted 1/4 c Shrimp cooked 1 ea Ham slice diced In a shallow pan place salmon then add onion rings, bayleaf, peppercorns, salt and just enough water to cover the fish. Boil then simmer for 5 minutes. Drain and cool the salmon. Cut beef into 4 serving pieces then pound to flatten. Place in an ovenproof dish and lay salmon on top. Combine crumbs, parsley, garlic and one half the melted butter. Season with lemon juice to taste. Cover the steaks with the crumb mixture then top with the ham and shrimp. Pour the remaining butter on top. Bake at 400/F for 15 minutes or until steak is done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabcakes (Maryland Seafood Cookbook) Categories: Seafood Yield: 4 servings 1 lb Crabmeat 1/2 c Breadcrumbs 1 x Egg, beaten 5 tb Mayonnaise 1 tb Parsley, finely chopped 2 t Worcestershire sauce 1 t Prepared mustard 1 t Salt 1/4 t White pepper Remove cartilage form crabmeat. Mix breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and white pepper together well. Pour mixture over crabmeat and fold in lightly but thoroughly. Form into six cakes and deep fry at 350 F until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Balls (Mrs. Kitching's Smith Island Cookbook) Categories: Seafood Yield: 4 servings 1 lb Crabmeat, special 3 tb Self-rising flour 1 x Egg 3 dr Drops hot pepper sauce 1 tb Prepared mustard 2 tb Mayonnaise 1 tb Old Bay seasoning Put crabmeat in bowl, removing shell pieces. Add all ingredients and mix gently until blended. Form into balls. Deep fry until golden. Yields about 30 balls. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Pie (Mrs. Kitching's Smith Island Cookbook) Categories: Pies, Seafood Yield: 4 servings 2 x 9 inch pie crusts 10 x Chowder clams 3/4 c Milk 2 x Eggs, well beaten 1/2 c Soda cracker crumbs 1 t Salt 1/4 t Pepper 2 tb Butter Prepare pie crust, setting aside top crust. In bowl, combine clams, milk, eggs, crumbs, salt asnd pepper. Pour into pie shell and dot with butter. Cover with top crust, trimming overhanging pastry to 1/2 inch. Fold it under and flute to insure no leaking. Cut several 1 inch slits near center of pie. Place in 450 F degree oven for 15 minutes, then reduce heat andbake at 350 F for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Farmers Seafood Boil Categories: Seafood, Main dish Yield: 6 servings 2 lb Shell-on headless shrimp 12 Half ears frozed corn-on-cob 2 pk (3oz ea) Crab & Shrimp Boil 4 Whole onions (quartered) 1/4 c Salt 2 Eckrich or Italian sausage, 12 Whole new potatoes Cut into 1" pieces In a large pot, boil one gallon of water, crab & shrimp boil mix and salt. Add whole new potates and boil for 10 minutes. Add quartered onions and sausage links and boil for 5 minutes. Add shrimp and ears of corn, boil for an additional 5 minutes. Drain and serve with quartered sticks of butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 2 Categories: Poultry, Chinese, Main dish Yield: 6 servings 2 WHOLE CHICKEN BREASTS (2 LB) 1/2 c CANNED CHICKEN BROTH OIL 1/4 c HONEY 1 EGG 3 tb LEMON JUICE 3 tb CORNSTARCH PLUS 2 tb LIGHT CORN SYRUP 2 ts CORNSTARCH 2 tb VINEGAR 1 3/4 ts SALT 1 tb CATSUP 1 ts SOY SAUCE 1 CLOVE GARLIC, MINCED WHITE PEPPER 1/2 PEEL OF A LEMON 1/4 c FLOUR 1/2 LEMON, THINLY SLICED 1/4 ts BAKING SODA Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry to- gether approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, & the lemon peel to boil- ing. Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once. Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hamburgers with Egg and Anchovy Categories: Beef, Seafood, Meats Yield: 4 servings 1 1/2 lb Ground sirloin 12 Flat anchovy fillets 4 tb Plus 1/4 c butter 2 tb Capers, drained 4 Eggs 1 tb Parsley, chopped 1. Divide the meat into 4 equal portions. Shape each first into a ball and flatten into patties., like broad hamburgers, about 4-in. across and 1/2-in thick. 2. The hamburgers may be cooked on a hot grill such as a barbecue grill, under a hot broiler, or a very hot skillet without additional fat. Cook 2-5 min. on each side, according to taste, to the desired degree of doneness. Transfer the hamburgers to 4 warmed plates. 3. Heat 1 tbsp of butter at a time in 1 or more small skillets and add an egg to each skillet. Cook, without turning, until the white is firm and the yolk remains soft and runny. Slip an egg, yolk side up, onto each hamburger. 4.Use the anchovy fillets either whole or split in half lenghtwise. Arrange the anchovies around the egg yolks in a triangular fasion. 5. Heat the 1/4 cup of butter in a skillet until it is foamy. Stir in the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts over each egg-topped hamburger. This dish: Steak hache avec oeufs a cheval ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Cocktail Sauce Categories: Seafood, Sauces Yield: 1 servings 1 c Prepared salsa or ketchup 1 tb Lemon juice 1 tb Horseradish (or dbl. amt.) 3 ds Hot pepper sauce This is a basic seafood cocktail sauce, although using salsa in place of ketchup will give it an interesting twist. MIX ALL INGREDIENTS together and let stand 1/2 hour before serving. Makes 1 1/4 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut and Cucumber Sauce Categories: Seafood, Main dish, Sauces Yield: 4 servings 1/2 c Cucumber, Shredded 1 ds Pepper 1/2 c Sour Cream 2 lb Halibut, Fresh 1/4 c Miracle Whip 1/4 c Butter 1 tb Chives, Snipped 1 ts Salt 2 ts Lemon Juice 1/8 ts Pepper 1/4 ts Salt 1 Paprika Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon juice, 1/4 t salt and dash of pepper. Mix well and chill until serving time. Place the halibut in a well greased wire grill basket. In a sauce pan melt the butter. Stir in the 1 t salt and 1/8 t pepper. Grill the halibut over medium-hot coals for 5-8 minutes depending on thickness of steaks. Brush with butter mixture occasionally. Turn and baste with the remaining butter mixture. Grill the halibut until it flakes easily with a fork, 5-8 minutes more. Sprinkle halibut with paprika and serve with chilled cucumber sauce. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Grouper with Orange-Onion Confit Categories: Seafood, Main dish, Sauces Yield: 4 servings 1/4 c Fresh Florida Orange Juice 4 Grouper fillets (1 1/2 lbs) 1/4 c Chopped fresh chives OR 1 1/2 tb Olive oil 1/8 c Dried chives 1 lg Onion, cut into 1/4" slices 1 ts Grated orange zest 12 4.5" strips orange zest 1 ts Ground cumin Fresh chives for garnish 1 Garlic clove, crushed 4 Florida Orange Slices for 1/2 ts Salt -garnish 1/4 ts Freshly ground black pepper 1. In shallow pie plate combine orange juice, chives, grated orange zest, cumin, garlic, salt and pepper. Add grouper and coat completely with marinade. Refrigerate covered and marinate for 30 minutes. 2. Heat oven to 425 F. 3. In baking pan combine oil, onion and strips of orange zest. 4. Roast until onions begin to brown, about 25 minutes, stirring once. Add grouper with marinade, pushing onion mixture to one side of pan. Bake 10 to 12 minutes or until fish is just cooked through in center. 5. Transfer to warm platter. Garnish with fresh chives and orange slices and serve. Nutrition Information Per Serving: Calories: 229 Protein: 32 g Carbohydrates: 9 g Fat: 7 g (28% cal.) Cholesterol: 59 mg Sodium: 313 mg Fiber: 1.4 g FoodDigest, March 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charcoaled Squid Categories: Appetizers, Seafood, Asian, Sauces Yield: 4 servings 1 lb Whole Squid 1 tb Soy Sauce 2 tb Fish Sauce (Nam Pla) -----------------------------------SAUCE------------------------------------ 6 Cloves Garlic, Minced 3 tb Fish Sauce (Nam Pla) 1 tb Chopped Cilantro Leaves 3 tb Lime Juice 1 tb Chopped Onion 1 tb Palm Sugar The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Gumbo Categories: Seafood, Soups/stews Yield: 8 servings 8 oz Andouille sausage 1 ts Ground cumin - sliced 1-in thick 1/2 ts Cayenne pepper 1/3 c Olive oil 1/2 ts Salt 1 lb Okra; stems removed 1/2 ts Pepper 2 c Diced onion 1 Bay leaf 2 c Chopped green pepper 1 lb Shrimp, peeled and deveined 4 Garlic cloves; minced 12 oz Sea scallops 5 c Chicken stock 1 lb Lump crab meat 3 c Tomatoes, peeled, seeded - cartilage removed - (diced) 2 tb Chopped parsley Gumbo is one of those dishes which don't really suffer if an ingredient is added or subtracted--so feel free to modify. This specifies andouille (Cajun) sausage, but you could substitute kielbasa or even pepperoni. IN A LARGE POT, saute the sausage until well-browned. Remove from the pot. Add half the oil to the pot and add the okra. Cook until soft, about 15 minutes. Add the rest of the oil, the onion, green pepper and garlic, and cook 10 minutes more. Add the stock, tomato and spices. Simmer uncovered for 30 minutes. Add the shrimp and scallops and simmer for 5 minutes. Add the crab meat and parsley, simmer 2-to-3 minutes and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Diet Shrimp Bisque Categories: Seafood, Soups/stews, Low cal Yield: 4 servings 2 lb Fresh shrimp; -=OR=- 1 Garlic clove -Scampi, Lobster or Crayfish - peeled & minced 1 tb Safflower; -=OR=- 1 tb Tomato puree -Virgin olive oil 1 1/2 c Dry white wine 1 Leek 2 qt Water - cleaned & sliced coarsely 1 Chicken bouillon cube 1 sm Carrot; peeled and sliced - crushed 1 Celery stalk; sliced 1 pn Saffron 2 Shallots; peeled and chopped --------------------------------HERB BOUQQUET-------------------------------- 1/2 ts Thyme; and 6 Fresh parsley stems 1/2 Bay leaf, and -(tied in cheesecloth) -------------------------------FOR THE BIISQUE------------------------------- Salt and pepper to taste 4 Basil leaves; minced 4 tb Cornstarch 1 ts Tarragon, minced 4 tb Non-fat powdered milk 1 tb Minced chives 1/2 ts Cognac, Armagnac or brandy SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Veal-And-Crayfish Stew Categories: Meats, Seafood, Soups/stews Yield: 8 servings 2 1/2 lb Boneless veal stew meat 1/2 Lemon 6 c Low-sodium chicken broth 5 tb Unsalted butter -OR all or part Water 5 tb All-purpose flour 1 sm Onion; roughly diced 1/2 c Dry sherry 2 Celery stalks; sliced 1 c Whipping cream 1 md Carrot; roughly diced 24 sm Mushroom caps 1/2 ts Salt; or as desired 24 Cooked crayfish tails 1/2 ts Whole white peppercorns - shelled, -=OR=- 1/4 ts Ground nutmeg 12 oz -Cooked lobster meat COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a serving dish. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: California Bouillabaisse Categories: Soups/stews, Seafood, American Yield: 8 servings 1/2 c Oil 1 ts Salt 2 Garlic cloves; minced 1/4 ts Black pepper 1 lg Onion; sliced 2 tb Minced parsley 2 sm Leeks; thinly sliced 2 Lobster tails 1 Bay leaf - split through shells 2 c Peeled and chopped tomatoes 1 lb Red snapper; cut in chunks 2 c Fish stock 1 lb Halibut or sea bass chunks -=OR=- half water and 12 md Shrimp - half bottled clam juice 6 Dungeness crab legs 1 c Dry white wine 6 Clams 1/4 c Chopped fresh fennel; -=OR=- 6 Oysters 1/2 ts -Crushed fennel seeds 6 Mussels 1/8 ts Crushed saffron threads Crusty bread (optional) Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired. Makes 6 to 8 servings (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Luxe Bay-Scallop Stew Categories: Soups/stews, Seafood Yield: 6 servings 1/4 c Olive Oil (Ext.Virg. pref.) 1 tb Tarragon 1 Lg. Carrot* 3 tb Wine Vinegar (Champagne 1 Med. Onion -preffered, more to taste) 1 Fennel Bulb * ** Salt & Pepper to taste 1 Large Leek, white part only* 2 oz French Green Beans, blanced 6 cl Garlic, peeled & sliced thin - & cut into 1-1/4" peices 1/8 ts Saffron threads 1 Med. Potato (new or red)* 4 c Fish broth *** 1 Sm. Tomato, Seeded * 1 tb Fresh Basil 3/4 lb Bay scallops 1 tb Dill [ * peeled and cut into medium dice] [ ** stalks and outer layer removed, then cut into medium dice] [*** may substitute 2 cups clam juice plus 2 cups water] I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra for garnish II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables. III.Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.) IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion oout the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon. Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993 posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Martha Washington's Crab Soup Categories: Soups/stews, Seafood Yield: 6 servings 1 tb Butter 4 c Milk 5 ts Flour 1/2 lb Crabmeat; cooked 3 Eggs; hard boiled;sieved 1/2 c Heavy cream 1 Lemon; grated rind of 1/2 c Dry sherry 1 pn -Salt 1 ds Worcestershire sauce 1 pn -White pepper,freshly ground An historic recipe served during President Gerald Ford's administration. In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot. SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Chowder, Maine Style Categories: Soups/stews, American, Seafood Yield: 4 servings 1/4 lb Salt Pork 1 qt Water 1 1/2 c Onions -diced 2 c Clams 3 c Potatoes - Diced 12 fl Evaporated milk Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it ws good!) From: Charlotte Grunwald's private collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Chowder - From a New England Famous Restaurant Categories: Soups/stews, American, Seafood Yield: 8 servings 1/4 lb Salt Pork 1 qt Clams 1 Onion -large 1/8 lb Butter 3 Potato -medium Salt & Pepper 3 c Milk 1 1/2 c Water This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwald's Private Collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clam Chowder - New England Home Style Categories: Seafood, American, Soups/stews, Appetizers Yield: 2 servings 1 Bacon - slice 1 ds Pepper 2 tb Onion 1 cn Minced Clams 1 Potato - small 1 c Milk 1/2 c Water 1 tb Butter 1/2 ts Salt Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving From: Charlotte Grunwald's Private Collection of Authentic New England Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fiery Catfish Fingers Categories: Appetizers, Seafood, Spicy Yield: 6 servings 1 c Yellow Or Coarse Ground - Bite Sized Strips - Mustard Or A Combination 1/2 c Yellow Cornmeal - Of Both 1/2 c All-Purpose Flour 1 Egg White Lightly Beaten 1/2 ts Salt 2 ts Tabasco Pepper Sauce 1/4 ts Freshly Ground Black Pepper 1 1/2 lb Catfish Fillets, Cut Into 1 qt Vegetable Oil In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer. ~------------------------------------------------------------------------- In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour. In a shallow dish, mix together the cornmeal, flour, salt and pepper. Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF. Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels. Serve the catfish hot with spicy mayonnaise or picante sauce. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clams with Spicy Butter Categories: Appetizers, Seafood, Spicy Yield: 6 servings 36 Cherrystone Clams 1 tb Dijon Mustard 1/2 lb Butter, Room Temperature 2 tb Chopped Fresh Parsley 1/4 c Chopped Shallots 2 tb Chopped Fresh Basil Leaves 1 tb Chopped Garlic Salt To Taste 1/2 ts Tabasco Pepper Sauce Pepper To Taste 1 tb Worcestershire Sauce When renowned chef Pierre Franey visited Avery Island, he observed some age-old local commercial enterprises - crawfish farming, oyster shucking and boudin making - with great curiosity and enthusiasm. Here he brings his incomparable touch to cherrystone clams, best enjoyed with a loaf of crusty French bread and a carafe of wine. The southermers defer to the Yankees on this one. ~------------------------------------------------------------------------- Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Lemon Chicken Categories: Poultry, Main dish Yield: 4 servings 4 Boneless chicken breasts 1/2 c Minced onion 1 Stick of butter 1 Clove minced garlic 1/3 c Lemon juice 1 t Salt and pepper 1/2 c Flour Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Style Fish and Vegetables Categories: Seafood, Italian Yield: 4 servings 2 tb Olive oil 2 lb Fresh or frozen sole (thaw) 1 md Sliced onion 1/4 ts Salt 2 1/2 oz Jar sliced mushrooms, drain 1/4 ts Pepper 1/2 ts Basil 2 md Tomatoes, sliced 1/2 ts Fennel 1/3 c Grated parmesan cheese 2 c Frozen mixed vegetables In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min). Source: The warped mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Ala Tandy Pro Categories: Seafood Yield: 2 servings 2 Salmon steaks, 1" - 1 1/2" 4 tb Butter or margarine, melted -thick 2 tb Dill weed, ground Juice of 1/2 lemon This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner). Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side. "I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!" Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coconut Beer Batter Shrimp Categories: Appetizers, Seafood Yield: 8 servings -------------------------------SEASONING MIX------------------------------- 1 tb Cayenne pepper 1 1/4 ts Garlic powder 2 1/4 ts Salt 3/4 ts Onion powder 1 1/2 ts Sweet paprika 3/4 ts Dried thyme 1 1/2 ts Black pepper 3/4 ts Dried oregano -------------------------------FOR THE SHHRIMP------------------------------- 2 Eggs 4 Dozen medium shrimp, peeled 1 3/4 c Flour -and deveined, about 2 lbs. 3/4 c Beer Vegetable oil for frying 1 tb Baking powder 3 c Grated coconut (6 oz) 1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. 4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet. 5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. 6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade. Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Fish Fillets Categories: Seafood, Low cal Yield: 4 servings 2 tb Reduced calorie margarine -divided 1/4 c Chopped scallions 1/2 ts Salt 1/4 c Chopped green peppers Dash each nutmeg & redpepper 2 Slices white bread, crumbed 4 Red snapper or flounder 1 Egg, beaten -fillets (5 oz each) 1/3 c Chopped fresh parsley, 1 tb Lemon juice 1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min. Remove from heat and let cool slightly. 2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon 1/4 of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley. Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gravlax Categories: Seafood, Appetizers Yield: 10 servings 3 lb Smoked fresh salmon, center 1/4 c Sugar Cut and boned 2 tb Crushed white peppercorns 2 lg Bunches fresh dill Lemon wedges and pepper 1/4 c Coarse salt 1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up. 2. Cover with foil and weight with a board and a five pound weight. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices. 3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Roughy Veracruz Categories: Seafood, Low cal Yield: 4 servings 2 ts Olive oil Stewed tomatos w/jalapeno 1 c Sliced onion Peppers undrained 2 cl Garlic, minced 4 4 oz pieces orange roughy 1 c Yellow bell pepper rings Dash of garlic powder 1 cn (14.5 oz) mexican-style Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crispy Coconut Shrimp Categories: Seafood Yield: 4 servings 24 md Shrimp 3/4 c Flour 1/2 ts Garlic and herb seasoning 1 Egg, well beaten 1/4 ts Black pepper 1/4 c Shredded coconut 1. Preheat oven to 425F. Spray large baking sheet with nonstick spray. 2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. 3. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brigitte's Shrimp or Tuna Mousse Categories: Seafood Yield: 6 servings 2 tb Mayonnaisse 1/2 c Celery, finely chopped 1/2 c Water 1 tb Onion, grated 1 cn Tomato soup 1 ts Worchestershire Sauce 1 pk 8 oz cream cheese 1/4 ts Salt 1 ts Paprika 1 pk Unflavored gelatin in 1 lb Shrimp or 2 sm cns tuna Water as directed 1/4 c Peppers, finely chopped Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Snapper with Tomato Relish Categories: Seafood Yield: 6 servings 2 tb Tapenade; (olive paste, 6 Snapper fillets; skinned -available at speciality -3 1/4 lbs -food shops 2 Tomatoes; seeded, diced 1 tb Dijon mustard 2 tb Fresh basil; chopped ------------------------NUTRITIONAL INFORRMATION/SERV------------------------ x 209 calories x 3 g fat x 40 g protein x 71 mg cholesterol x 3 g carbohydrate x 317 mg sodium 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled North Sea Black Cod Categories: Seafood, Main dish Yield: 4 servings 1 1/2 lb Black Cod, Rock Cod, or Red 1 tb Cilantro; finely chopped Snapper Filets 1 tb Celery; finely chopped 3 tb Regular Soy Sauce 2 ts Sugar 1 tb Dark Soy Sauce 1 pn Ground White Pepper 2 tb Rice Wine or Sherry Cut fish into serving-size pieces. Combine remaining ingredients in a glass baking dish. Add fish, turning to coat both sides. Cover and refrigerate, turning once, for 4-6 hours. Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until center of fish is opaque. Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1 g, Cholesterol: 61 mg, Sodium: 1108 mg. Source: East Ocean Seafood Restaurant, Emeryville CA Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon in Cabbage Leaves Categories: Seafood, Main dish, Low cal Yield: 4 servings 12 oz Salmon Fillet 1/4 c Green Onions; sliced 2 tb Light Soy Sauce -diagonally 2 tb Dry Sherry 1 tb Fresh Cilantro; minced 1 tb Ginger; peeled and minced 1/4 ts Salt 2 Cloves Garlic; minced 1/8 ts Ground White Pepper 4 lg Chinese Cabbage Leaves 2 tb Lemon Juice Cut fillet into 4 equal portions, and place in a shallow baking dish. Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again. Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with 1/4 of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice. Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg. Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Roughy with Basil and Peppers Categories: Seafood, Main dish, Microwave Yield: 4 servings 2 Red or Green Bell Peppers; 1/4 ts Ground Pepper -seeded and julienne sliced 1 lb Orange Roughy Fillets 1 sm Onion; thinly sliced 1 ds Paprika 1 tb Fresh Basil; chopped or 1 Lemon; cut in wedges 1 ts Dried Basil Leaves Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until vegetables are partially tender. Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish 1/2 turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges. Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Fillets with Mustard Cream Sauce Categories: Seafood, Main dish Yield: 4 servings 2 tb Whipping Cream; chilled 1/4 c Unsalted Butter; in pieces 1 c Dry White Wine 2 tb Dijon Mustard 1/4 c Dry Vermouth 1/4 c Fresh Chives; chopped 3 Shallots; minced Salt 1 c Whipping Cream Ground Pepper 24 oz Salmon Fillets Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate. Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm. Place skillet with poaching liquid over high heat. Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Spoon sauce over fish. Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Florentine Categories: Seafood, Main dish, Microwave Yield: 4 servings 20 oz Frozen Chopped Spinach 1/4 ts Ground Pepper 2 tb Onion; minced 1 lb Red Snapper Fillets 1 1/2 ts Lemon Juice 1/2 tb Butter or Margarine 1/2 ts Dijon Mustard 1 ts Dried Parsley Flakes 1/4 ts Salt 1/2 ts Paprika Place unopened spinach packages in microwave; cook at HIGH (100%) setting for 5-7 minutes, or until packages bend easily, rotating and turning over after 3 minutes. Turn spinach into a colander and drain well. Place spinach in an 8" round glass pie plate. Stir in onion, lemon juice, mustard, salt and pepper, then spread spinach mixture evenly over bottom of dish. Arrange snapper fillets over spinach. Dot with butter or margarine and sprinkle with parsley and paprika. Cover with plastic wrap, leaving one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4 minutes. Stir and rearrange spinach around edges of dish. Replace cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or until fish flakes easily. Serve with hot cooked rice. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Poached with Tomatoes and Swiss Chard Categories: Seafood, Main dish, Vegetables Yield: 6 servings 1 1/2 lb Salmon Fillet; skinless 1 1/2 Inch Cube Ginger; slivered Salt 8 Canned Plum Tomatoes; Ground Pepper -chopped 12 oz Swiss Chard 1/2 c Thick Coconut Milk 4 tb Olive Oil 2 c Water 1 lg Onion; thinly sliced Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Swiss chard. Cut green into 1/4" strips. Cut stems into 1/8" strips. Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute. Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chard-Wrapped Salmon and Duxelles Categories: Seafood, Main dish Yield: 2 servings 1/3 lb Mushrooms; commercial, wild, 2 tb Dry Sherry or Madeira -or a mixture of both 12 oz Salmon Fillets; cross-cut 2 tb Butter 4 lg Swiss Chard Leaves; stemmed, 1/2 c Onion; finely diced -blanched, rinsed in cold 1 Clove Garlic; minced -water, drained and patted 1 pn Dried Savory; crumbled -dry 1 pn Pepper 1/2 c Brown Veal or Poultry Stock 1/4 ts Salt 1 oz Dry White Wine Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool. Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 chard leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange 1/4 of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet. Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness. Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish. Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber : 2 g. Source: San Francisco Chronicle Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Citrus Salad Categories: Seafood, Salads, Main dish Yield: 4 servings -----------------------------------SALAD------------------------------------ 1 lb Large Fish Fillets; such as -into rings -salmon, halibut or shark 4 md Oranges; or White Wine 2 Grapefruit 1 lg Onion; sliced and separated 2 md Avocados ----------------------------------DRESSINNG---------------------------------- 1/3 c Olive Oil Salt 1/4 c Grapefruit Juice Ground Pepper 1 ts Mustard Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine along with the onion slices for about 8 minutes. Let them cool in the liquid, then strain it off. Peel the oranges and slice thinly crosswise. Remove the seeds. For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. Peel the avocados and cut into cubes. Toss the avocado in a bit of the grapefruit juice. To make the dressing, blend the oil, juice, and mustard. Salt and pepper to taste. To serve the salad family-style, toss the ingredients with the dressing and serve. For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center. Drape the onions over the fish and drizzle with the salad dressing. Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat: 39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g. Source: San Francisco Chronicle Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pasta with Tuna Categories: Seafood, Main dish, Italian Yield: 4 servings 8 oz Tubular Pasta -drained 2 tb Olive Oil 1/3 c Fresh Parsley or Basil; 2 tb Onion; minced -chopped 2 tb Flour 1/3 c Green Onions; chopped 1 1/4 c Non-Fat Milk 1/4 c Parmesan Cheese; grated 1 c Frozen Peas; thawed 1 dr Hot Pepper Sauce 6 1/2 oz Can Water-Packed Tuna; Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once. Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg. Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Malaysian Fish with Pears Categories: Seafood, Main dish Yield: 2 servings 1 lb Pan-Sized Trout; or other 3 Green Onions; smashed and -white-fleshed fish -slivered 2 Bartlett Pears; peeled, 3 Quarter-Size pieces Ginger; -seeded and quartered -cut into matchstick pieces 2 tb Dry White Wine 4 Cloves Garlic; peeled and 2 tb Light Soy Sauce -minced 1/2 ts Sesame Oil 1 tb Lemon Grass; minced 1 ts Chile-Garlic Paste 1/2 c Cilantro Leaves; chopped 1 tb Rice Vinegar 1/2 Lime; in wedges 1/2 ts Granulated Sugar 6 c Water Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes. Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges. The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish. Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed Fish with Fish Gravy Categories: Seafood Yield: 4 servings 1 Whole red snapper or 2 md Onions, thinly sliced -similar fish, 2 to 4 1 sm Green pepper, thinly sliced -pounds, gutted and split 1 lb Shrimp With the head on 1 Fish head 1 Lime 3 c Water 1 ts Salt 1 Stalk celery 1 ts Freshly ground pepper 2 tb Vegetable oil 8 Garlic cloves, minced 1 c Flour 2 tb White wine vinegar 1 Bay leaf 1 Fresh hot pepper, minced 1/2 ts Thyme Here's one that I though you might like as it's African in origin. Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised. Wash the fish with the juice of the lime. Rinse, drain and pat dry. Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward toward the head. Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat glass baking dish and cover with the onions (reserving a few), the green pepper and the remaining garlic and hot pepper. Marinate for one hour. Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes. Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, for 3 to 4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm. Add 2 tablespoons flour to the skillet and stir. Cook slowly, scraping the bottom of the skillet, until the gravy starts to thicken. Strain the gravy and return it to the now clean skillet. Add the shrimp and cook until they turn pink and the gravy is thick. Serve the shrimp gravy over the fish. Serves 4 to 6. From the "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster. 1990). The author recommends that if you can't get another fish head, decapitate the fish and use it to make the stock. Snapper is called for but he says that Hawaiian relatives of snapper ++onaga, opakapaka or ta'ape can be substituted as can Pacific rockfish. Posted by Stephen Ceideburg; January 23 1991. --- þ KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ ====================================================================== ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages Conf: (40) KN-BeverageC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kalamaria Parayemista Categories: Greek, Seafood, Main dish, Appetizers Yield: 6 servings 1 kg Small squid 1 sm Cinnamon stick 1/2 c Corn oil 2 Cloves 1 md Onion; finely chopped Salt 1/2 c Short-grain rice Freshly ground black pepper 1/2 c Tomato puree 1/2 c Dry white wine 1/4 c Water Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos : ISBN: 1-86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Calamaria Gemista (Stuffed Squid) Categories: Seafood, Greek Yield: 4 servings 3 lb Large fresh squid Salt & freshly ground pepper 1/2 c Olive oil -to taste 1 c Coarsely chopped onion 3/4 c Chopped fresh parsley -(packed) -(packed) 1/3 c Long-grain rice 1/4 c Chopped fresh dill, packed 1/4 c Pine nuts 4 tb Chopped fresh mint 2 lg Garlic cloves; chopped 2 c Peeled, seeded tomatoes 1/4 c Currants -(chopped) 3/4 c Dry white or red wine Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the oilve oil and saute onion until wilted. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a woodent spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad. SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari. Serve with wild greens (horta), 'horiatiki salata (village salad), and a beautiful olive bread. Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7 Posted by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Aegean Sea Chowder (Psarosoupa Kakavia) Categories: Soups/stews, Greek, Seafood Yield: 8 servings 1 lb White fish 2 Garlic cloves; pressed -- cut into 2-inch pieces 2 lb Canned peeled tomatoes 1/2 lb Clams (if desired) -- including liquid 1/2 lb Crab (if desired) 1 c Chopped mushrooms 1/2 lb Lobster (if desired) 4 Celery stalks; chopped 1/2 lb Scallops (if desired) 2 ts Salt 1/2 lb Mussels (if desired) 1/8 ts Cayenne pepper 1/2 lb Shrimp (if desired) 1 Bay leaf 1/2 lb Baby octopus (optional) 1/2 c Wine, red preferably 1/4 c Olive oil 4 c -Water 3 Onions; chopped Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kalamarakia Tursi (Pickled Squid) Categories: Greek, Seafood, Appetizers Yield: 6 servings 12 md Squid 1/4 c Chopped fresh parsley 3 tb Olive oil Few sprigs fresh rosemary Salt 2 c White vinegar (approx.) Freshly ground pepper --------------------------PICKLING SPICESS & HERBS-------------------------- 8 Black peppercorns 1 Bay leaf 2 Garlic cloves 1 Sprig fresh rosemary Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kalamarakia Pilafi (Squid Baked with Rice) Categories: Greek, Seafood, Main dish Yield: 4 servings 1 lb Medium squid 3 tb Butter Salt 1 c Raw long-grain white rice 1/4 c Olive oil Chopped parsley 3 Garlic cloves; sliced 1 tb Chopped fresh rosemary 1/4 c Dry white wine Freshly ground pepper 2 Tomatoes; peeled & seeded Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes). Transfer to a baking dish. Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender. Sprinkle with additional chopped parsley and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oktapodi Maratho Krasato (Octopus and Fennel in Wine) Categories: Greek, Seafood, Main dish, Appetizers Yield: 4 servings 1 md Octopus 1 bn Fennel; chopped 1 md Onion; chopped; *OR* 4 Tomatoes (fresh or canned) 5 (scallions; chopped) - peeled, seeded & chopped 1/3 c Olive oil Salt & freshly ground pepper 1 c Dry red wine Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Squid in Wine, Cyprus Style Categories: Greek, Seafood, Appetizers Yield: 8 servings 1 lb Small squid 2 Cinnamon sticks 1/4 c Olive oil or corn oil 4 Whole cloves 3 Onions; peeled, sliced 1 Bay leaf 1/4 c Vinegar Salt & freshly ground pepper 1/2 c Dry red wine Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly. Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary. Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Stuffed Squid Categories: Greek, Seafood Yield: 5 servings 1 lb Squid 2 tb White wine Salt 1/4 c Pine nuts 6 tb Olive oil 1/4 c Black raisins 1 Onion; chopped Freshly ground pepper 1/3 c Raw long-grain white rice 4 Peeled tomatoes; drained 1/2 c Chopped fresh parsley 1/3 c White wine 1/4 c Chopped fresh mint leaves Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oktapothi Toursi - Pickled Octopus Categories: Seafood, Appetizers, Greek Yield: 8 servings 1 Octopus (about 1 kg) 1/2 c Vinegar 1 Garlic clove; crushed Salt & pepper to taste 1/2 c Olive oil Serves: 6-8 Cooking time: 45-60 minutes To clean octopus, pull of tentacles, remove intestines and ink sac. Cut out eyes and beak. Remove skin and rinse well. Place head and tentacles in a pan over low heat until it turns deep pink and is tender (about 45 to 60 minutes). Drain and when cool enough to handle strip off suckers from tentacles if desired. Cut head and tentacles into bite-sized pieces and place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and pepper to taste. Mix well, cover and leave to marinate in refrigerator for 12 hours before using. Stir occasionally. To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges and parsley. Supply cocktail picks for your guests' convenience. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cuttlefish with Spinach Categories: Greek, Seafood, Main dish Yield: 6 servings 750 g Cuttlefish or squid Freshly ground black pepper 1/3 c Olive oil 750 g Spinach Water 1 c Chopped spring onions Salt 1/2 Lemon (juice only) Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour - the ink rinses off easily. Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off. Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender. Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boned Oysters Categories: Greek, Seafood Yield: 1 servings 12 Oysters 1/2 c Oil 1 c Flour Salt and pepper; to taste Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs. Use the delicious white meat only. Discard the round white bone sometimes discovered inside the shell -- or give it to some Persian. They seem to prefer these bones to gold; they call them "pearls". ********************************************************************* Drain oysters. Roll in flour. Heat oil until hot in a large frying pan. Fry oysters on medium-high heat for 5 minutes turning over once. Sprinkle with seasonings and serve. Source: Chares of Mytilene, Lesbos (an historian of the third century) The Complete Greek Cookbook, by Theresa Karas Yianilos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kalamarakia Me Krassi (Squid in Red Wine) Categories: Greek, Seafood Yield: 4 servings 2 lb Squid 1/2 ts Salt, Pepper, Sugar 2 tb Olive Oil 1 1/2 tb Parsley, Chopped 3/4 c Dry Red Wine Clean squid, discard tenacles, wash bodies and drain. Place squid in a heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hearty Halibut From Joan Johnson Categories: Low cal, Seafood, Main dish Yield: 6 servings 2 lb Fresh or frozen halibut 3 T Finely chopped pimento -thawed 1/2 c Dry white wine 3/4 c Thinly sliced onion 2 T White vinegar 1 cn 4 oz. sliced mushrooms, 1 t Salt -drained, or 1 c fresh slice 1/8 t Fresh ground pepper -mushrooms 2 T Light margarine 3/4 c Chopped fresh or canned 1/4 c Minced parsley -tomatoes Lemon wedges to garnish 1/4 c Chopped green pepper 1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan. 2. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine. 3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges. 1 serving = 4 oz cooked fish. Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Newburg -*- Categories: Seafood Yield: 4 servings 3 T Butter 1/2 c Milk 1/2 T Flour 2 Egg yolks, lightly beaten ds Nutmeg, to taste 2 T Dry sherry ds Paprika 1 1/2 c Seafood: Shrimp, Crab, 1/2 t Salt Lobster, or any combination 1 c 1/2&1/2 -MIKE'S KITCHEN- Melt butter in a large saute pan. Make a roux by adding the flour, paprika, nutmeg and salt, stirring until smooth. Add the 1/2&1/2 and milk. Stirring constantly, bring just to the boiling point, on medium heat, and hold on the heat for a couple minutes. Remove and keep warm. In a bowl, combine egg yolks and the sherry. Stir in a little of the hot sauce-mixture; Then, return all to the sauce. Add the seafood of choice and heat thoroughly. In addition to heating the seafood, this will help cook off some of the alcohol. The resulting Newburg should be only slightly thickened. It will thicken more as it cools. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish a la Lyle Categories: Seafood Yield: 4 servings 3 Eggs -pepper to taste Splash of milk Vegetable oil to fry 1 pk Golden Dipt Breading Mix 4 Fillets of fish (perch, 4 c Bread crumbs -walleye pike, etc) Garlic powder, salt and "Here's my quick and dirty recipe to cook fresh fillets... Soak your fish in a pan of milk first, overnight if you have time. Mix the eggs in a bowl with just a splash of milk. Mix in equal portions Golden Dipt Fish Style breading and 4 cups of bread crumbs. Note -- do NOT read the Golden Dipt box, mix it dry with the bread crumbs. Add garlic powder, salt and pepper to taste. For older men (Pat) use more garlic powder... this really does help (g). Put about 3/4 inch of oil in a frying pan and heat for about 10 minutes on medium/high or until water sizzles when splashed in the grease (carefully). Take your fillets from the pan of milk and dip it in the egg/milk mixture. Then take it from there to the dry batter and make sure that the entire fillet gets a good coating. Place it in the pan of hot oil until golden brown. After you have repeated the process for all of the fillets, eat your heart out!!" Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally posted on Cyberealm BBS July 23, 1992 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Squid Mediterranean Categories: Seafood, Main dish, Low cal Yield: 4 servings ------------------------------FROM LOIS FFLACK------------------------------ ------------------------CYBEREALM BBS (3115)786-1120------------------------ * * * * * * Tomatoes, drained & chopped 2 lb Cleaned, whole Squid (body 3 tb Sliced Black Olives -and tentacles) 1 tb Capers 1 tb Olive Oil 1/2 ts Dried Oregano 3/4 c Finely chopped onion 1/4 ts Dried Majoram 1 Clove garlic, minced 1/8 ts Red Pepper 2 cn (16 oz. each) Italian-style Cut body of squid into 1/2-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK! Serve over a bed of rice. Makes 4 servings. Source: "Off Duty" magazine who's source was the National Fisheries Institute. Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Tomatillo Shrimp Categories: Seafood Yield: 1 servings 5 ea Tomatillo; 6 x Mesquite chip; 1 ea Avocado; 1/4 c Safflower oil 1 ea Green tomato;cored & quarter 1/4 c Butter 2 ea Garlic;cloves 2 tb Chili powder 1 ea Jalapeno chili;seeded; 2 tb Fresh lemon juice 1 x Cilantro;sprigs; 1 lb Shrimp;large 1 x Salt; For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer to heavy medium saucepan. Simmer until beginning to soften, stirring occasionally, about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled. Soak mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with white-hot coals (or set gas grill on high). For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool marinade slightly. Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.) Serve with green salsa. *Available at Latin American markets. (The Fergusons) Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Almond Fried Shrimp Categories: Seafood, Appetizers Yield: 4 servings 1 c All purpose flour 12 ea Uncooked jumbo shrimp 1 pn Salt 1 1/2 c Sliced almonds (5 oz) 2 c Milk 6 c Vegetable oil 4 ea Eggs Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Casserole Charleston Categories: Casseroles, Seafood Yield: 8 servings 1/2 lb Mushrooms; sliced 1/4 c Sherry 2 tb Butter 1 tb Worcestershire sauce 1 ea Onion; minced 3 lb Shrimp; cooked and peeled 2 ea Tomatoes, chopped 1/2 c Buttered bread crumbs 1/2 c Half & Half 1 x Salt and pepper to taste 2 tb Flour 1/2 ts Paprika or to taste Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Orleans Shrimp Creole Categories: Seafood, Main dish, Creole Yield: 6 servings 2 tb Butter 1 ts Parsley; finely chopped 2 tb Flour 3 c Water 1 ea Onion; large, chopped 1 ea Bay leaf 1/4 c Celery; finely chopped 1 x Salt to taste 2 ea Garlic cloves; minced 1/4 ts Cayenne pepper 3 oz Tomato paste 2 c Shrimp; peeled 8 oz Tomato sauce Melt butter in saucepan, stir in flour and cook until golden brown. Add onions and celery and saute until onions are clear and tender. Add remaining ingredients except pepper and shrimp. Simmer 55-60 minutes. Add shrimp and pepper. Cook 15-20 minutes. Serve over rice. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charleston Shrimp Supreme Categories: Seafood, Main dish Yield: 6 servings 4 tb Butter 1/2 ea Juice of 1 lemon 4 tb Flour 8 tb Tomato catsup 1 1/2 c Milk 4 tb Worcestershire sauce 1 ea Bay leaf 1 x Salt & pepper to taste 1 ds Red pepper 2 lb Shrimp; cooked Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Scallops in Wine Sauce Categories: Seafood, Main dish Yield: 12 servings 3 lb Medium shrimp; cleaned 4 ea To 6 cups milk - depending 3 lb Bay scallops -upon desired consistency 4 tb Butter 1 1/2 c White wine 1/2 c Cornstarch 6 c White rice; cooked Cook shrimp and scallops until done; set aside; slowly melt butter in a saucepan adding cornstarch, then milk, stirring constantly; add wine, shrimp and scallops serve over rice. Yield 12 servings. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Herb Barbecued Shrimp Categories: Seafood Yield: 6 servings 1 1/2 c Catsup 1/8 ts Paprika 1/2 c White vinegar 1 x Cayenne pepper to taste 1 tb Gravy Mstr or Ktchn Bouquet 2 lb Lge shrimp; (20 -25 count) 1 ts Sugar 6 ea Bamboo skewers - soaked in 1 ts Ground coriander -water for 30 min. 1/2 ts Ground cumin seed 1/4 lg Lemon; seeded and finely 1/4 ts Ground ginger - minced, incldg rind Combine all ingredients except shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing frequently with lemon mixture; DO NOT OVERCOOK! Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Delgado Categories: Seafood, Italian Yield: 6 servings 1 lb Shrimp; peeled 1 tb Salt 1 lb Fresh pasta, cooked al dente 1/4 ts Garlic powder 2 ea Green onions; chopped 1/4 ts Paprika 1 pt Heavy cream 1/4 ts Thyme 1/2 pt Half & half 1 ts Pepper 4 oz Butter; melted Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Gingered Shrimp Categories: Seafood Yield: 1 servings ---------------------------MAKES 60 TO 655 SHRIMP--------------------------- 1 1/2 lb Frozen shrimp;shelled,devein 2 tb Sugar 1/4 c Soy Sauce 2 tb Sweet Sake (sherry o.k) 3 oz Ginger root; chopped 1 1/2 ts Salt 1/4 c Vinegar 3 tb Green onion; thinly sliced Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Hot Shrimp Cocktail Categories: Appetizers, Seafood Yield: 6 servings 1 c Catsup 1 ts Garlic powder 1 1/2 tb Horseradish 1/2 ts Cayenne pepper 2 tb Lemon juice 1 lb Fresh shrimp, cooked drained 2 ts Chili powder -and cooled 1 ts Hot sauce Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl. Mix well. Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2 cups. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scotch Scallops Categories: Seafood Yield: 4 servings 1 lb Ground Beef 1/2 c Milk 2 tb Minced Onion 1 ts Salt 1/2 c Oil 1/4 ts Pepper (The Scotch recipe featured is from a series of radio talks on "Menus of Allied Nations" in World War II.) Brown ground beef and minced onion in hot oil. Then mix, stirring very little, with milk, salt and pepper. Cover; simmer until meat is done (15 min.). Serve hot on platter... in border of fluffy mashed potatoes. Allied tip: All you have to do to make ground meat go further: mix it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback crackers, and moisten with a little milk. From: Betty Crocker's Picture Cookbook, first edition (1950). Typed for you by: George Fassett, Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Flounder Categories: Main dish, Seafood Yield: 4 servings 4 x Double Filets of Flounder 4 tb Pickle Relish 2 x Eggs, separated 1 tb Parsley, chopped 1 pn Salt, Pepper, Dry Mustard 1 tb Lemon Juice 1 c Peanut Oil 1 ds Tobasco 1) Place the egg yolks in a blender, food processor or deep bowl. 2) Blend in the salt, pepper and mustard. If blending by hand, use a small whisk. 3) If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition. 4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk. 5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4. 6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets. 7) Spread the sauce over each filet and broil for 3-5 minutes longer, or until the sauce puffs and browns lightly. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish Kebabs Categories: Main dish, Seafood Yield: 4 servings 2 1/4 lb Swordfish Steaks 4 x Tomatoes cut in thick slices 6 tb Olive Oil 2 x Lemons cut in thin slices 1 ts Oregano, chopped Salt and Fresh Ground Pepper 1 ts Marjoram, chopped Lemon Slices/Italian Parsley 1 x Juice & rind from 1/2 lemon 1) Cut the swordfish steaks into 2 inch pieces. 2) Mix the olive oil, herbs, lemon juice and rind together and set it aside. Thread the swordfish, tomato slices and lemon slices on skewers, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook under a preheated broiler for about 10 minutes, basting frequently with the lemon and oil. Serve garnished with lemons and parsley. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Fish with Garlic Sauce Categories: Main dish, Seafood Yield: 4 servings 2 lb Fresh Anchovies or Whitebait 1 pn Salt 1 c All-purpose Flour Oil for Frying 5 tb Cold Water --------------------------------GARLIC SAAUCE-------------------------------- 4 sl Bread, crusts trimmed 4 1/2 tb Olive Oil (soaked in water for 10 min) 1 1/2 tb Water (optional) 4 cl Garlic, Salt and Pepper (peeled and roughly chopped) 2 ts Fresh Parsley, chopped 2 tb Lemon Juice Lemon Wedges for garnish 1) Sift the flour into a deep bowl with the salt. Gradually stir in the water in the amount needed to make a very thick batter. 2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan is ideal. 3) Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape. 4) Lower them carefully into the oil. Fry in several batches until crisp and golden. Continue in the same way with all the remaining fish. 5) Meanwhile, squeeze out the bread and put in a food processor with the garlic and lemon juice. With the processor running, add the oil in a thin steady stream. Add water if the mixture is too thick and dry. Add salt and pepper and stir in parsley by hand. When all the fish are cooked, sprinkle lightly with salt and arrange on serving plates with some of the garlic sauce and lemon wedges. From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fishfilet on Cabbage Salad Categories: Seafood Yield: 4 servings 22 oz Fish Filet 1 bn Thyme 6 tb Lemonjuice 4 tb Olive Oil 1/2 Cabbage head 4 tb Flour 1 Pepper, red 2 oz Butter 1 Pepper, yellow Black Pepper to taste 1.Wash the fish, dry with papertowl and sprinkle with two tablespoons of the lemonjuice. 2.Clean the cabbage and cut into small stripes;blanch the cabbage in boiling saltwater for a couple minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme and rip off the leaves;discard the stems. 4.Clean and core peppers; slice into small stripes. 5.Mix the left over lemonjuice with the salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the cabbage with the peppers and mix in the marinade and arrange on a platter. 7.Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve, still warm, on the cabbage salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish with Capersauce Categories: Seafood Yield: 4 servings 2 Lemons,juice and grated peel Pepper 2 tb Capers,chopped,finely 1 Egg 2 Garlic Cloves, smashed 22 oz Fishfilet 8 tb Bread Crumbs Oil for frying Salt 1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb mix until coated very good. 4. Heat oil and fry the fish crispy brown on both sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish with Vegetable Sauce Categories: Seafood Yield: 4 servings 9 oz Carrots,grated 5 tb Breadcrumbs 1 Egg 22 oz Fish Filet Salt 2 tb Lemonjuice Pepper Oil for frying Curry powder 1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Filets with Winter Salad Categories: Seafood Yield: 1 recipe 2 oz Lettuce Pepper 3 1/2 oz Radishes Sugar ,to taste 2 oz Red Onions 3 tb Oil 4 Sage Leaves 6 oz Fish Filets 2 tb Wine Vinegar Flour to coat Salt 1 oz Butter 1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it sweet and sour to taste.Mix in the oil;add the lettuce and onions and radishes and mix well. 5.Salt fish filets;roll in flour until well coated and fry in the butter ,on both sides about 4 minutes. 6.Put sald on a plate and arrange the fish on top,serve. 7.Serve with fresh bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Golden Fish Fillets Categories: Seafood Yield: 4 servings 1 Egg 1 1/2 lb - 2 lbs white fleshed fish 2 tb Prepared mustard -fillets (sole, flounder, 1/2 ts Salt -perch, orange roughy) Instant potato flakes to Vegetable oil -coat Lightly beat together the egg, mustard, and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork. Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typists note: This is the absolute best fish recipe we've ever eaten!! Don't be fooled by the potato flakes. It's great!!! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Parmigiana Categories: Seafood, Low cal Yield: 4 servings 1/2 c Chablis/dry white wine (or Romano cheese) 1/2 ts Dried whole thyme 1/4 ts Salt 1/4 ts Crushed red pepper 1/4 ts Pepper 3 Cloves garlic, crushed Vegetable cooking spray 4 (4 oz) red snapper fillets 1 1/2 ts Olive oil 1/4 c All purpose flour Lemon wedges 1/4 c Fresh grated Parmesan cheese 1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. 2. Combine flour and next 3 ingredients in large zip-top plastic bag. Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Northern Pike Categories: Seafood Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 4 (4 oz) northern pike fillets 2 tb Worcestershire sauce [«" thick] Seafood seasoning mix 2 tb Butter [melted] [optional] 1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2« min. each side or until fish flakes easily... from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Oven-Baked Perch Categories: Seafood, Italian Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 2 c Flour 1 c Milk 1/4 c Seafood Seasoning Mix 2 lb Perch fillets (recipe follows) 3 c Italian bread crumbs 2 md Eggs [beaten] 1/4 c Butter 1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350ø oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley... Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poor Man's Shrimp Categories: Seafood, Appetizers Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- Salt 2 lb Salmon [cut into 1" cubes] 2 qt Cold water 1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce... From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon and Potato Pie Categories: Seafood, Main dish Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 1 pk (11oz) Pastry mix 1 1/2 ts Salt 2 lb Potatoes [peeled, sliced] 1/4 ts Pepper 4 lg Carrots [peeled, sliced] 2 c Milk 3 md Onions [sliced] 1 lb Cooked or canned salmon 2 tb Butter 2 tb Butter 1/4 c Butter 1 Egg yolk 1/3 c Flour 1 tb Water 1/8 ts Paprika 1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg. From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Herring Pot Categories: Seafood Yield: 4 servings 8 Hering Filets 1 ts Mustardseeds 2 Apples 2 Bayleaves 2 Onions 3 tb Suggar 1/2 c Vinegar 1 Onion 1 ts Peppercorns 3 1/2 oz Sweet Cream 1 ts Juniperberries 3 1/2 oz Sour Cream 1 ts Pimentcernels 1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions and the apples into fine sticks. 3. Mix the vinegar with the other finely chopped onion, the seasons and the sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the liquid through a sieve and mix together with the creams. 5. Put the fish,apples and onions into a bowl and pour the cooled marinade over all. 6. Let stand, at least, one day in the fridge. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Teriyaki Salmon Steaks Categories: Seafood, Main dish Yield: 6 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 1 c Teriyaki sauce 1 Clove garlic [crushed] 1 tb Peanut oil 1/2 ts Pepper [freshly ground] 3 tb Parsley [chopped] 6 Salmon Steaks 1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold... From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'... re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pan Fried Brown Trout Categories: Seafood, Main dish Yield: 6 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 2 lb Brown trout fillets 1 1/2 ts Pepper [freshly ground] 1 1/2 c Pancake flour 1/2 c Peanut oil 1 ts Salt 1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Crab Imperial Categories: Main dish, Seafood Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 2 c Crab meat [flaked] 1/4 ts Salt 1 c Mayonnaise 1/8 ts Pepper 4 Egg whites [stiffly beaten] 1/2 Bread crumbs 1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min. From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Newburg From Fred Goslin Categories: Main dish, Seafood Yield: 4 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 4 c Lobster meat [chopped] 1 ds Cayanne pepper 1/4 c Butter 1 ds Mace 1 ts Salt 1 c Whipping cream 1/4 ts Pepper 3 Egg yolks [beaten] 1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole Ala Fred Categories: Main dish, Seafood, Creole Yield: 10 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 1 c Flour 1/2 ts Pepper 1 c Oil 28 oz Canned tomatoes [chopped 2 c Onions [chopped] .fine] 1 c Celery [chopped] 2 cn (6oz each) tomato paste 1/2 c Green bell Pepper [chopped] 6 c Water 2 Cloves garlic [chopped] 4 lb Shrimp [peeled & deveined] 1 tb Salt 1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Saut‚ until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min... 3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired) From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Etouff‚e Ala Fred Categories: Main dish, Seafood Yield: 6 servings -----------------------------FROM CHEF FRREDDY'S----------------------------- 1/2 c Butter 1 1/2 c Water 3 tb Flour 2 Chicken bullion cubes 1 c Onion [chopped] 2 lb Shrimp [peeled & deviened] 3/4 c Green onions tops [chopped] Black pepper to taste 1 c Celery [chopped] Cayenne pepper to taste 1 ts Paprika 1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Fish in Foil From Fred Goslin Categories: Seafood, Main dish Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 2 tb Margarine Or Butter 1/4 c Lemon Juice 1 tb Chopped Parsley 1 ts Dill Weed 1 ts Salt 1/4 ts Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Scallop Kabobs From Fred Goslin Categories: Seafood, Main dish Yield: 6 servings 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 tb Chopped Crystalized GingerOR 1 1/2 ts Ground Ginger 1 ts Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuscan Tuna Salad Categories: Seafood, Salads, Mexican Yield: 4 servings 1 Can (13 oz) white tuna 1/2 c Sliced green onions & tops Packed in water, drained 1/2 c Pace Picante Sauce 1 Can (8 oz) dark red kidney 1/3 c Bottled Italian dressing Beans, rinsed and drained 1/2 ts Dried basil, crushed 1 lg Tomato, seeded and diced 3 c Shredded spinach leaves 1/2 c Ripe olives, sliced Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baby Leeks with Tomato Confit Categories: Side dishes, Vegetables, Seafood Yield: 4 servings ---------------------------------LEEK MOLLDS--------------------------------- 72 Baby Leeks -------------------------------TOMATO GELLATIN------------------------------- 1 pk Unflavoured Gelatin 16 Cherry Tomatoes, halved 3/4 c Cold Water -------------------------------TOMATO CONNFIT------------------------------- 1 c Chopped Onion 2 tb Fresh Thyme, chopped or 2 tb Olive Oil 1 ts Dried Thyme 32 Cherry Tomatoes, quartered 1 ts White Wine Vinegar 2 tb Fresh Basil, chopped or Salt and Pepper 1 ts Dried Basil ----------------------------HERBED CREAM FILLING---------------------------- 1/4 c Sour Cream Deveined 1 tb Fresh Chives, chopped Deep-Fried thin strips of Salt and Pepper Carrot, Zucchini, leek, 20 Prawns, cooked, shelled and & Eggplant for garnish Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside. Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils. Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour. Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft. Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each souffle. Cover and refrigerate 2 to 3 hours until set. To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon with Chantrelles Categories: Seafood Yield: 4 servings ------------------------------COOKED MUSHHROOMS------------------------------ 1 tb Unsalted Butter Lengthwise 12 oz Chantrelle Mushrooms, sliced -------------------------------POACHED SAALMON------------------------------- 24 oz Salmon Fillets or Steaks, 1/4 c White Wine Cut 3/4" to 1" thick 1 tb Shallots, chopped 3/4 c Fish Stock ------------------------------CHANTRELLE SAUCE------------------------------ 2 tb Lemon Juice Salt and Pepper 1/2 ts Dijon Mustard Chopped fresh chervil, 1/4 c Heavy Cream Chives and Parsley Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm. Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly. Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Emerald Dip and Shamrock Shrimp Categories: Appetizers, Dips, Seafood Yield: 8 servings ------------------------------------DIP------------------------------------- 1 lb Spinach, stems removed, or 1/2 c Nonfat Sour Cream 10 oz Package Spinach 1/4 c Nonfat Mayonnaise Dressing 2 Green Onions and Tops, 1 ts Anchovy Paste Sliced 1/8 ts Ground Nutmeg 1/2 c Packed Parsley Sprigs 1/8 ts Salt 1/2 ts Dried Dill Weel 1 pn Ground White Pepper 1/2 c Plain Nonfat Yogurt 3 tb Fresh Lemon Juice -----------------------------------SHRIMPP----------------------------------- 1 c Parsley Sprigs 1/8 ts Cinnamon 1 c Water 1/8 ts Salt 2 tb Fresh Lemon Juice 1 lb Large Shrimp, in shells 1 Clove Garlic, halved Vegetable Cooking Spray 1 ts Dried Tarragon Leaves ----------------------------------CRUDITEES---------------------------------- 2 c Broccoli Florets Rings or strips 4 oz Snow Peas 1 md Zucchini, cut into spears or 2 Green Peppers, cut into Sliced Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudites arranged on a platter. Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol: 90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg. Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fishrolls with Peppers Categories: Seafood Yield: 4 servings 10 Pearlonions 8 Fishfilets 6 oz Butter 4 sm Peppers, green, red,yellow 5 tb Sherry 2 sl White Bread 1 bn Parsley 1 Clove Garlic 2 tb Mustard, spicy 1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and serve. Out of "Die Actuelle" magazine Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabcakes From Brigitte Categories: Seafood, Low cal Yield: 4 servings 1/2 c Scallions Tops,chopped 1/2 ts Paprika 2 tb Parsley, chopped 1/4 ts Red Pepper 2 tb Non-Fat Yogurt 1/4 ts Dry Mustard 1 tb Lemonjuice 1 lb Lump Crab Meat 1 tb Fat-free Majonnaise 1 1/4 c Breadcrumbs, fresh 1 ts Worshestershire sauce 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Stew Categories: Soups/stews, Seafood Yield: 8 servings 2 c Onion, chopped 1 c Chablis 1 c Celery, chopped 1 lg Potato, cubed 1/2 c Green Bell Pepper, chopped 14 1/2 oz Whole Tomatoes, chopped 1 Clove Garlic, minced 1/4 ts Salt Vegetable Cooking Spray 1 Bay Leaf 1 1/2 c Water 1 1/2 lb Snapper, skinned 1 ts Chicken Boullion Parsley, chopped Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley. Alternate fish: Pollack, sea bass, rockfish, cod, grouper. Source: Safeway Nutritional Awareness Programme ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Portuguese Fisherman's Stew Categories: Soups/stews, Main dish, Seafood Yield: 6 servings 3 Onions, sliced 16 oz Chicken Stock 1/2 ts Garlic, minced 16 oz Stewed Tomatoes 2 tb Margarine 1 1/2 ts Thyme 16 oz White Beans, drained 1 lb White Fish 2 qt Water 1/4 c Lemon juice 2 Bay Leaves 1/2 c Water In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes. In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes. Drain lemon water; add fish to stew and heat thoroughly before serving. Source: Medford Mail Tribune, 16 November 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Paella Categories: Seafood, Main dish Yield: 6 servings 1 lg Onion [chopped] 3 c [or more] chicken broth 2 Cloves garlic [chopped] 1 lb Shrimp [peeled/deveined] 1/4 c Veg. oil 18 Clams 1 1/2 c Rice [uncooked] 18 Mussels [washed] 1/8 ts Saffron 2 tb Pimentoes [chopped] 1 Bay leaf 1 c Baby peas 1) Saut‚ onions and garlic in the oil in a skillet `til tender, then add the rice and saffron and saut‚ for 5 more min... Stir in the bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min... 2) Add the remaining broth and the shrimp, simmer for 5 min... add the clams and the mussels and any additional broth (if necessary)... Cook for 10 min... or `til the shells open... 3) Discard the shells and the bay leaf, adding the pimento and the peas... salt and pepper to taste... heat to desired serving temp... and serve... Cal... 449 Prot... 33.3 Carbo... 46.7 Fat... 23.7 Chol... 158 Potas... 675 Sodium... 649 Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tunasauce with Noodles Categories: Sauces, Seafood Yield: 4 servings 5 oz Mozarella Cheese 1 bn Parsley, chopped finely 2 cn Tuna In Water, drained Salt 1 tb Tomatopaste Pepper 6 oz Cottage Cheese, pureed Noodles, cooked for 4 1/2 c Cofecream Servings. 1. Put the cheese, tuna, tomatopaste, cottage cheese, cofecream and parsley into a skillet and mix well. 2. Season with salt and pepper to taste. 3. Bring to a boil and serve immedietly over the noodles. Out of "D'Chuchi" Magazine Typed by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Fra Diavolo Categories: Italian, Seafood Yield: 6 servings 2 ea Large onions, chopped 1 ea Can(29 oz) tomato sauce 4 ea Cloves garlic, chopped 2 ts Sweet basil 2 tb Olive oil 1 ts Mexican oregano 1 ts Red pepper flakes 1 pound shrimp, peeled 1 ea Can Italian-style tomatoes Pasta of choice 1 ea Can Pasta-style tomatoes Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce. We topped this dish with shredded cheddar cheese and black olives. Enjoy! Adapted and modified from Family Circle, June 28, 1994 by Loren Martin ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops and Vegetables Categories: Seafood, Vegetables Yield: 4 servings 2 ea Strips bacon, cut up 2 ts Cornstarch 1/2 c Onion, chopped 1 tb Water 1/2 lb Bay scallops 1 tb Lemon juice 1/2 lb Mushrooms, sliced 1/2 ts Salt 1/2 lb Snow peas Rice 1 tb Dry sherry Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice. Adapted from Family Circle, June 28, 1994, by Loren Martin ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Walnut Shrimp Categories: Seafood Yield: 4 servings 1 lb Medium shrimp, peeled and 1/2 c Walnuts, unsalted cashews, Deveined Or almonds, roasted Coating: 1/2 ts Salt 1 Egg white 1 tb Hoisin sauce 1 ts Salt 1 tb Rice wine 2 ts Cornstarch 6 tb Chicken stock Other ingredients: 1/2 ts Cornstarch mixed with 1/2 1/2 c Peanut oil, for velveting Ts water 2 ts Fresh ginger, finely chopped 1 ts Sesame oil 2 tb Fresh scallions chopped fine Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp o sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds. Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once. Serve with fried rice Modified from: Great Food Without Fuss by Frances McCullough and Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren Martin for Cyberealm's KookNet ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Walnut Chicken/shrimp Stir-Fry Categories: Seafood, Poultry Yield: 6 servings 1 c Walnut halves Thick slices 3 tb Soy sauce 6 ea Stalks celery, cut into 2- 3 tb Cornstarch Inch julienned pieces 1/2 ts Salt 2 lg Onions, cut in half and 1 ts Sugar Sliced thin 1 1/2 lb Shrimp or skinned, boned 1 lb Snow peas or sugar snaps Chicken breast cut into 1 ea 8 oz can sliced water Strips Chestnuts, drained 2 tb Peanut oil 1/2 c Chicken broth 3 ea Small heads chinese cabbage, 2 tb Fresh tarragon,chopped Cut crosswise into 1/8 inch- In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles. Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chive Potato Pancakes with Smoked Salmon and Golden Cavia Categories: Seafood, Main dish Yield: 6 servings 2 lb Russet Potatoes; peeled and 4 tb Fresh Chives; chopped -cubed 2 ts Salt 1 md Onion; cut into chunks 1/2 ts White Pepper 2 tb Matzo Meal; or All-Purpose 2/3 c Corn Oil; for frying -Flour 6 oz Smoked Salmon; thinly sliced 2 Eggs; separated 3 oz Golden Caviar Preheat oven to 325øF. Place 2 large cookie sheets in oven to heat. Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter. Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary. Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve. Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Sauteed with Zinfandel Butter Categories: Seafood Yield: 2 servings 1/4 c Butter or Margarine -boneless, cut into 2 pieces 1/4 lb Common Mushrooms; thinly 2 tb Shallots; finely chopped -sliced or 2/3 c Zinfandel Wine 1/4 lb Angel Trumpet Mushrooms Chives for garnish 3/4 lb Salmon Fillet; skinless and Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan, swirling until melted. Add salmon and cook, turning once, until fish is just slightly translucent or wet in thickest part (cut to test,) 7-10 minutes total. Remove from pan and keep warm. In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, until mixture is reduced to about 1/2 cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat, stirring, until butter is melted and sauce is smooth. Place salmon on 2 warm dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon. Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate: 5.6 g, Sodium: 317 mg, Cholesterol: 156 mg. Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shad in Mustard Crumbs Categories: Seafood, Main dish Yield: 4 servings 1 1/2 lb Shad Filets; skinless and 1 c Seasoned Bread Crumbs -boneless 2 tb Olive Oil 6 tb Brown Mustard 1 Lemon; in wedges Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading. Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges. Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat: 29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg. Source: San Francisco Chronicle Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Pompano with Rum Raisins Categories: Seafood, Main dish Yield: 4 servings 6 tb Unsalted Butter Salt 1/2 c Raisins Ground Pepper 1/2 c Dark Rum 1/4 c All-Purpose Flour 24 oz Pompano or Sole Fillets Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes. Remove from heat and keep warm. Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charcoal Grilled Salmon with Spicy Black Beans Categories: Seafood, Main dish Yield: 4 servings 1/2 lb Black Beans; soaked 3 Sprigs Thyme 1 sm Onion; chopped 5 c Water 1 sm Carrot 2 Cloves Garlic; minced 1/2 Celery Rib 1/2 ts Hot Pepper Flakes 2 oz Ham; chopped 1/2 Lemon; juiced 2 Jalapeno Peppers; stemmed 1 Lemon; juiced -and diced 1/3 c Olive Oil 1 Clove Garlic 2 tb Fresh Basil; chopped 1 Bay Leaf; tied together with 24 oz Salmon Steaks Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g. Source: San Francisco Chronicle Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gulf Snapper with Avocado and Tomatillo Salsa Categories: Seafood, Main dish Yield: 4 servings 5 Tomatillos; husks removed 1/2 Avocado; peeled and pitted -and coarsely chopped 1 sm Bunch Cilantro; chopped 1/4 White Onion; peeled and 1 Lime; juiced -roughly chopped Salt 2 Cloves Garlic; peeled Ground Black Pepper 2 Serrano or Jalapeno Chilies, 32 oz Gulf Snapper Fillets -stemmed, seeded, and 4 ts Dried Oregano -coarsely chopped Vegetable Cooking Spray 1 c Water 2 Limes; cut in wedges 1 tb Red Wine Vinegar Sprigs of Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bass with Avocado Sauce Categories: Seafood, Main dish Yield: 4 servings 1 sm Ripe Avocado; coarsely 1 tb Light Soy Sauce -chopped 1 ts Lemon Rind; grated 1/4 c Skim Milk 1 ts Dijon Mustard 1 tb Lime Juice 16 oz Bass Fillets 1 Clove Garlic; minced 1/3 c Fine Dry Bread Crumbs 1 ds Hot Sauce Vegetable Cooking Spray 2 tb Lemon Juice Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Alternate Fish: Jumbo Cod, Orange Roughy, Grouper. Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat: 6 g, Cholesterol: 63 mg, Sodium: 332 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Catfish Steaks Categories: Seafood, Main dish Yield: 4 servings 16 oz Catfish Steaks 1/4 ts Pepper 1/4 c No-Salt Added Tomato Sauce 1/2 ts Worcestershire Sauce 1/4 c Vinegar 1/2 ts Vegetable Oil 1 1/2 ts Sugar Vegetable Cooking Spray 3/4 ts Fresh Dill; minced Lemon Slices 1/8 ts Paprika Fresh Dill Sprigs Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4-5" from heat. Carfully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork. Garnish with lemon and dill, if desired. Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g, Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Catfish in Wine Categories: Seafood, Main dish Yield: 6 servings 1/3 c Golden Raisins 3 tb Lemon Juice 24 oz Catfish Fillets 1/4 c Chablis; or other Dry White 1/4 c All-Purpose Flour -Wine 1/2 ts Dried Whole Sage 1/4 c Dry Sherry 1/2 ts Ground Pepper 1 tb Light Soy Sauce Vegetable Cooking Spray Fresh Sage Leaves 1 tb Margarine Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired. Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Filet of Sole Bonne Femme Categories: Seafood, Main dish Yield: 6 servings 1/2 c Butter or Margarine 1 tb Lemon Juice 2 tb Shallots or Green Onions; 2 tb Parsley; chopped -chopped 1 ts Salt 1 lb Mushrooms; chopped 1/4 ts White Pepper 3 lb Sole Filets 1 1/2 tb Flour 1 1/2 c Dry White Wine 1 c Heavy Cream Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm. Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from heat. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425øF oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.) Source: Unknown Typed by Katherine Smith ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna Tetrazzini Categories: Seafood Yield: 8 servings 8 oz Spaghetti; 2-inch long 1/4 c Marsala wine (optional) 1/4 c Butter 1/4 c Parmesan cheese; grated 1/4 c Flour 2 cn Tuna; drained, flaked Salt 1/4 c Green pepper; chopped 1 ts Nutmeg 1/2 lb Fresh mushrooms; sliced 2 c Cannd chicken broth 1 Egg yolk 1 c Light cream 1/2 c Parsley; chopped Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirn in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend throroughly. Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving. From: The Tuna Cookbook Charring off the Ol' Point! ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 08-10-93 (11:28) Number: 61787 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Tetrazzini Categories: Seafood Yield: 6 servings 1/2 lb Thin spaghetti 2 cn Tuna; drained, flaked 10 1/2 oz Condensed cream of mushroom 1 c Soft bread crumbs 2 oz Mushrooms; sliced, canned 1/4 c Parmesan cheese; grated 1 c Light cream; or 2 tb Butter; melted 1 c -canned milk Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly. From: The Tuna Cookbook Charring off the Ol' Point! ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 08-10-93 (11:29) Number: 61788 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spaghetti Squash with Mushrooms and Shrimp Categories: Seafood, Vegetables, Microwave Yield: 6 servings 1 Spaghetti squash, about 2 lb 3/4 c Milk, 2% (low fat) 4 oz Fresh mushrooms 1 tb Dry sherry 1 lb Medium shrimp 1/2 c Grated parmesian cheese 2 tb Margarine, divided Fresh ground black pepper 1 1/2 tb Flour 1/4 c Corn flake crumbs Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shread. Set aside. Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined. Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap. Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well. Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash; toss to combine. Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs. Distribute over the top of squash. Microwave on high for 1 minute, or until hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Seafood Yield: 8 servings --------------------------------FOR THE BBOIL-------------------------------- 40 lb Live crawfish 1/2 c Ground black pepper 1 c Salt 5 lb Small white onions 1/2 c Ground white pepper 12 ea Ears of corn, shucked 1/2 c Ground red pepper 5 lb Small new potatoes ----------------------------------SPRINKLLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground black pepper 1/2 c Ground red pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" ~- Random House ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crawfish 2 Categories: Cajun, Main dish, Seafood Yield: 10 servings 4 ea Boxes salt (no size mentione 1 x Garlic 6 ea Pouches crab boil 24 ea Small potatoes 9 ea Lemons 1 x Smoked sausage 8 oz Cayenne pepper 1 x Corn 5 lb Small white onions 50 lb Live 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. 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." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Loaf Categories: Seafood, Main dish, Meats Yield: 6 servings 15 1/2 oz SALMON 8 oz SOUR CREAM 1/2 c MELTED BUTTER OR MARGARINE 1 ea EGG BEATEN 2 1/2 c CORN FLAKES MEASURE THE CORN FLAKES AND THEN CRUSH INTO CRUMBS. DRAIN OFF HALF OF LIQUID OF THE SALMON. COMBINE ALL INREDIENTS. PLACE IN A LOAF PAN, BAKE 40 MINUTES AT 350 DEGREES. IF FIRMER TEXTURE LOAF IS DESIRED, USE LESS BUTTER OR MARGARINE AND ADD 1 MORE EGG. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Fish Categories: Seafood Yield: 999 servings 1 x Whole fish or fillets 1 x Fresh parsley 1 x Celery leaves 1 x Thinly sliced onions 1 x Pepper 1 x Seasoned salt 1 x Lemon juice 1 x Margarine Select whole fish or fillets suitable for baking. Wash and dry well. Make a bed of parsley, celery leaves, and thinly sliced onion on a sheet of heavy duty foil. Place fish on foil; sprinkle with pepper, seasoned salt, and lemon juice. Dot with margarine; cover with parsley, celery leaves, and onions. Seal foil with double fold. Preheat gas grill. Cook, with cover down, on medium setting for 30 minutes or until fish flakes easily when tested with a fork. "note" the number 1 and x means as desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Roughy with Lemon Sauce Categories: Seafood Yield: 2 servings 2 Orange roughy fillets (4 oz 1/3 c Water -each or use any white fish 1/4 c Dry white table wine -of your choice) 1 T Each parsley and fresh lemon 1 Egg white -juice 3 T Seasoned dried bread crumbs 1/2 t Instant chicken broth mix 2 t Olive or vegetable oil 1 Garlic clove minced 1. Dip 1 fish fillet in the egg white, and then into bread crumbs. Coat both sides evenly; repeat for the remaining fillet. Be sure all sides are covered evenly! 2. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3-5 minutes on each side. Transfer fish to a platter and keep warm. 3. To the same skillet add garlic and cook over medium heat until golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about 1/4 cup, about 4-5 minutes. Pour over fish and serve. This recipe is great with wild rice and steamed carrots in honey and brown sugar!! calories: 240 per serving ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon with Creamy Horseradish Sauce Categories: Low cal, Seafood Yield: 2 servings 1/4 c Dry white wine 2 T Sour cream 2 T Chopped onion 2 t Horseradish 1 T Lemon juice 1 t Flour 1 t Peppercorns 1 t Chopped fresh mint 2 Salmon steaks 5 oz. each 1/8 t White pepper 1. In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil. 2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon). 3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside. 4. Transfer salmon to serving platter; keep warm. 5. Pour cooking liquid through sieve into bowl discarding solids. Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon. Source: Weight Watcher Healthy Lifestyle Cookbook Each serving provides: 3 proteins, 65 optional calories per serving: 267 calories ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven "Fried" Scallops Categories: Low cal, Seafood Yield: 4 servings 15 oz Sea scallops, cut in 1/4's -bread crumbs or seasoned 3 T Low fat buttermilk -crushed corn flake crumbs 1/3 c Plus 2 tsp seasoned dried 1/2 t Ground thyme 1. Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside. 2. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate. 3. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both sides. Arrange scallops on baking sheet. 4. Bake carefully turning scallops over until browned on all sides, about 5 minutes. Source: Weight Watchers Healthy Life Style Cookbook Each serving provides: 3 proteins, 1/2 bread, 5 optional calories Per serving: 139 calories ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster or Shrimp Fra Diavolo*** Categories: Italian, Seafood, Pasta, Main dish Yield: 4 servings - G. Granaroli XBRG76A 1/4 ts Red pepper flakes -MM:MK VMXV03A 1 ts Dried thyme 2 lb Shrimp or lobster (raw, 1/2 c Fresh chopped parsley -shelled and cleaned) 1 ts Dried basil 4 tb Olive oil 1 Bay leaf 1/2 Stick butter 1 ts Oregano 2 Cloves garlic crushed 28 oz Can crushed tomatoes -(or more to taste) 1 c Red or white wine 1 Onion chopped Salt and pepper to taste 1 Hot pepper halved and seeded Melt butter in oil and sautee onion and garlic until golden. Add tomatoes and mix well. add all other ingredients and mix well. Simmer for 30 mon. Remove bay leaf and hot pepper halves. Add shrimp /and/or lobster and simmer 15 minutes. Turn off heat and let sit for 10 min. Cook pasta (your choice) according to directions. Drain and toss with sauce. Top with extra sauce and fish and serve immediately with grated cheese on the side. ***Serve with PLENTY OF BREAD AND WINE. A nice salad with dinner and some cold fruit after are perfect. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New England Clam Chowder*** Categories: Soups/stews, Seafood, Italian, Main dish Yield: 1 servings - G. Granaroli XBRG76A 5 c Liquid (water & clam juice) - MM:MK VMXV03A 4 Heaping tbls flour 2 cn Whole baby clams (8 oz)(use 1 1/2 c Milk -juice for part of liquid) 1/3 c Fresh chopped parsley 1/4 lb Salt pork diced (or bacon) Pinch of thyme 1 lg Onion chopped Salt and pepper to taste 4 Potatoes peeled and diced **Saute salt pork on med heat until golden brown. Add onion and saute on low until golden. Add potatoes and saute another 2 min. Add liquid, thyme and parsley.Cover and cook 20 min. In a jar, add flour to milk and shake well. Lower the heat on the soup and gradually add milk and flour mixture to soup stirring constantly. Cook on low heat 15 min stirring often. When soup has thickened, turn the heat off and add the clams. Cover and let stand 5 minutes. Serve in bowls with a dot of butter on the top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mixed Fried Fish Categories: Seafood, Italian, Main dish Yield: 1 servings - G. Granaroli XBRG76A -any other small small fish -MM:MK VMXV03A Olive oil for frying 1 1/2 lb Fresh or frozen small squid Salt to taste 1 lb Fresh med. shrimp Lemon wedges for serving 1 lb Fresh or frozen smelts or Defrost and clean the fish if necessary. Dredge all pieces in flour by shaking them in a sturdy bag with the flour. Bring the oil to a high heat (425) Drop the fish a few at a time into the oil so the pan is not full. Scoop out with a slotted spoon and drain on brown paper. Lightly salt immediately. Serve on a hot platter with lemon wedges. Serving suggestions Spaghetti w/ garlic and oil fresh green salad crispy Italian bread ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bouillabaise Categories: Italian, Seafood, Main dish Yield: 1 servings - G. Granaroli XBRG76A 4 Cloves garlic finely chopped - MM:MK VMXV03A 28 oz Can tomatoes (coarsely 1 lb Fin fish (red snapper, -chopped) with liquid -flounder, trout) 2 c Fish stock, clam juice or 1/2 To 1 lb shrimp, lobster, -chicken broth -scallops,crab meat-any or 1/2 c Dry sherry -all 2 ts Salt 18 sm Clams, mussels, or lobster 1/2 ts Each thyme, basil, saffron -claws-any or all Pepper to taste 1/4 c Olive oil Fresh chopped parsley for 1 lg Onion finely chopped -garnish 2 Shallots minced Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Fish Categories: Seafood, Main dish Yield: 1 servings G GRANAROLI (XBRG76A) Oil Pancake mix, complete Fish fillets Water Add enough water to some pancake mix to make a somewhat thick batter. Heat some oil in a frying pan until hot but not smoking. Dip the fillets into the batter and right into the hot oil. By the time the outside is crispy and golden the inside will be done. It only takes about 1-2 min. on each side. Drain well on paper towels and serve with a tarter sauce or a hot cocktail sauce or, do what I do and serve both! 04/25 09:08 pm:Cookin` and Lovin` it! Mrs. G. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Linguine Gamberini (Garlic Shrimp Sauce) Categories: Italian, Pasta, Seafood, Sauces Yield: 6 servings ---------------------------ALYCE MANTIA -- KRBS41A--------------------------- 1 lb Shrimp; peeled, deveined 1/2 c Dry Marsala 3 Cloves garlic; finely minced 1 c Chicken broth 1 Onion; finely chopped 1/2 c Italian parsley; minced 3 tb Olive oil Salt and pepper 2 tb Flour 1 lb Linguine Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked according to package direction. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna Sauce Categories: Sauces, Seafood, Italian, Main dish Yield: 1 servings -G GRANAROLI (XBRG76A) 2 tb Fresh chopped parsley 7 oz Italian tuna packed in oil 1/4 c White wine 1/4 Stick butter x Salt and pepper to taste 2 cl Garlic chopped 28 oz Can chopped peeled tomatoes Melt butter and tuna oil in pan. Sautee garlic for 2 min, until golden. Add tuna and cook 5 min. Add tomatoes, wine and parsly, salt and pepper and cook on low heat 30 min. Serve over cooked, drained pasta. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Seafood Sauce Categories: Seafood, Sauces, Pasta, Main dish Yield: 1 servings -G GRANAROLI (XBRG76A) 2 ts Jarred chopped garlic 1 lb Shrimp, lobster, crab, or 1 sm Onion; chopped -combination 1 c White table wine 1/4 Stick butter 3 tb Fresh chopped parsley 1/4 c Olive oil x Salt and pepper to taste 2 cl Garlic; crushed or 12 oz Thin spaghetti; cooked In a saucepan melt butter in olive oil on low heat. Add onion and garlic and sautee for 3 min. Add wine, parsley and salt and pepper. simmer for 5 min. Add seafood and simmer for 5 min.Pour over cooked pasta. Options: To make a red sauce- add 1-4 oz can tomato sauce with wine...proceed. To make a real white sauce Add 1 pint heavy cream at the end of cooking when the heat is turned off. (heating cream may cause it to separate) (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Cheese Stuffed Bread Categories: Breads, Seafood, Dairy, Main dish Yield: 1 servings -G GRANAROLI (XBRG76A) 8 oz Crab meat; flaked 1 16" French bread; halve 6 tb Chopped green onion -lengthwise, hollowe out 1/4 c Mayonaise 12 oz Cheddar cheese; grated 1/8 ts Hot sauce Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle cheese over halves of bread. Combine remaining ingredients in a small bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20 min. Cut each piece in half and serve hot. VARIATION-Crab melt sandwich- Use the same crab mixture as last recipe. 2 slices rye bread per sandwich 2 slices swiss cheese per sandwich Butter one side of each piece of bread. This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread. Top one slice with crabmeat filling. Close to make a sandwich. On a non-stick pan grill the sandwich butter side to pan. Brown slightly on each side and cook until cheese is melted. Serve hot. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pasta W/mussels Categories: Pasta, Seafood, Main dish Yield: 1 servings -G GRANAROLI (XBRG76A) 1/2 c Red wine 3 tb Butter 28 oz Can Italian tomatoes; crush 3 tb Olive oil -by hand 2 cl Chopped garlic 1/4 c Chopped fresh parsley 6 oz Canned or frozen mussels x Cheese for topping 1 sm Green pepper; diced Melt butter in olive oil. Sautee garlic and pepper for 2-3 min. Add tomatoes and wine and simmer for 30 min. Add mussels and cook on low heat for 15 min. Mix in fresh parsley and turn off heat. Let sit for 10 min. Season w/salt and pepper to taste. Serve over hot pasta. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pasta with Mussels*** Categories: Italian, Pasta, Seafood Yield: 1 servings - G. Granaroli XBRG76A 1 sm Green pepper diced - MM:MK VMXV03A 1/2 c Red wine 3 tb Butter 28 oz Can Italian tomatoes 3 tb Olive oil -(crushed by hand) 2 Cloves garlic chopped 1/4 c Chopped fresh parsley 4 To 6 oz canned or frozen Cheese for topping (Opt.) -mussels Melt butter in olive oil. Sautee garlic and pepper for 2-3 min. Add tomatoes and wine and simmer for 30 min. Add mussels and cook on low heat for 15 min. Mix in fresh parsley and turn off heat. Let sit for 10 min. Season w/ salt and pepper to taste. Serve over hot pasta. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bisque Lobster or Other*** Categories: Seafood, Soups/stews Yield: 1 servings - G. Granaroli XBRG76A 2 c Plain tomato sauce-(canned - MM:MK VMXV03A -is fine) 4 lb Lobster 1 c Dry white wine 2 tb Olive oil 4 c Chicken broth 4 tb Butter 2 tb Tomato paste 1/2 c Finely chopped onion A dash of hot sauce 1/2 c Finely chopped carrot 2 c Heavy cream 1/2 c Finely chopped celery 1/4 c Cognac 1/2 ts Dried thyme Salt & fresh ground pepper 1 Bay leaf -to taste 3 Cloves finely chopped garlic *Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Bisque Categories: Soups/stews, Seafood Yield: 4 servings 2 lb Crab, in shells 1 pn Saffron 1 Leek, sliced coarsely 1 Herb bouquet 1 Carrot, sliced 1 tb Safflower or olive oil 1 Celery stalk, sliced 4 tb Cornstarch 2 Shallots, chopped 4 tb Non-fat powdered milk 1 Garlic clove, minced 4 Basil leaves 1 tb Tomato puree 1 ts Tarragon, minced 1 1/2 c Dry white wine 1 tb Chives 2 qt Water 1/2 ts Cognac or brandy 1 Chicken bouillon cube Remove meat from shells. In a large saucepan, heat the oil over moderate heat, then add the crab shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to a boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet (1/2 ts thyme, 1/2 bay leaf, 5-6 fresh parsley stems, tied in cheesecloth). Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and crab shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to a boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring stock to a simmer. Add the crabmeat and cook for 3 minutes. Remove immediately with a slotted spoon and divide among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the crabmeat. Garnish each dish with an equal amount of the herbs. Cookin` and lovin` it! Mrs. G. 10:35 am on 06/10/93 FOOD AND WINE BB TOPIC: ETHNIC TIME: 06/10 10:50 AM TO: ALL FROM: G GRANAROLI (XBRG76A) SUBJECT: ASK MRS. G. ITALIAN ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Melt Sandwich Categories: Italian, Seafood Yield: 1 servings - G. Granaroli XBRG76A 8 oz Crab meat, flaked - MM:MK VMXV03A 6 tb Chopped green onion 2 Slices rye bread/sandwich 1/4 c Mayonnaise 2 Slices swiss cheese per 1/8 ts Hot pepper sauce -sandwich Butter one side of each piece of bread. This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread. Combine remaining ingredients. Top one slice with crabmeat filling. Close to make a sandwich. On a non-stick pan grill the sandwich butter side to pan. Brown slightly on each side and cook until cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pasta with Crab Sauce Categories: Italian, Pasta, Seafood Yield: 1 servings - G. Granaroli XBRG76A 4 oz Tomato sauce (canned) - MM:MK VMXV03A 1 c Sparkling white wine 3 tb Butter 1 Flavor cube (fish flavor 3 tb Olive oil -if possible) 1 Shallot chopped Salt and pepper to taste 1 Stalk celery chopped 12 oz Pasta cooked according to 6 To 7 oz crab meat -directions 1 tb Tomato paste Melt butter in oil and sautee shallot and celery until translucent. Add paste and tomato sauce. Mix well. Add flavor cube and wine and cook over low heat 5 min. Add crab and cook for 5 more min. Salt and pepper to taste. Serve over hot pasta. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Bisque/or Other Categories: Seafood Yield: 1 servings - G. Granaroli XBRG76A 2 c Plain tomato sauce-(canned - MM:MK VMXV03A -is fine) 4 lb Lobster 1 c Dry white wine 2 tb Olive oil 4 c Chicken broth 4 tb Butter 2 tb Tomato paste 1/2 c Finely chopped onion A dash of hot sauce 1/2 c Finely chopped carrot 2 c Heavy cream 1/2 c Finely chopped celery 1/4 c Cognac 1/2 ts Dried thyme Salt & fresh ground pepper 1 Bay leaf -to taste 3 Cloves finely chopped garlic *Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Giffilte Fish Categories: Seafood, Jewish, Appetizers Yield: 18 servings -ELAINE RADIS BGMB90B 4 Eggs 5 lb Fish; equal amounts 2 tb Matzo meal -pike, carp, etc 1 Salt to taste 3 Onions; sliced 1 White pepper to taste Celery stalk; sliced 1/4 c Water 3 Large carrots; sliced Carrots; sliced for pan 1 -Water; to cover Onions; sliced for pan 1 -Salt; to taste 1 bn Beets; sliced (optional) 1 White pepper; to taste Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and pike;and a small amount of carp or buffle carp; In a large kettle: heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish. Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don't want mush but distinct tiny peices. Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots. Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2 hours. When cool,remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish. NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things; keep the fish from 'catching' on the bottom and give the broth a ruby red color; but not the fish; they remain white. I have never served it with anything but plain freshly grated horseradish. Now if you want to be lazy...take the jarred fish (a good brand like MOTHERS or MANACHEVITZ) and do EXACTLY the same thing...layer as above and use the jar's broth instead of the fish stock..cook for about 45 minutes. Honestly it is good. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Salmon Categories: Seafood, Jewish Yield: 4 servings -JOYCE MYERS (FTTT35B) 1 c Sugar 4 c -water 3 Bay leaves 3/4 c White Passover vinegar 1 tb Salt 8 Slices salmon 2 Onions 1/2 ts Allspice Place all the ingredients except the salmon in an 8 qt. pot and bring to a boil; then add salmon and simmer for 20 mins. Formatted by Elaine Radis; 3/92 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout Appetit with Remoulade Sauce Categories: Appetizers, Seafood Yield: 6 servings 1 1/2 lb Smoked trout ------------------------------REMOULADE SSAUCE------------------------------ 4 tb Horseradish mustard 1 ts Salt 1/2 c Tarragon vinegar 1 Clove garlic 2 tb Catsup 1 c Salad oil 1 tb Paprika 1/2 c Shallots 1/2 ts Cayenne pepper 1/2 c Chopped celery Remove skin and bones from fish. Flake and place in cocktail glasses or iced supreme bowls lined with lettuce. Place all ingreds. for Remoulade Sauce in blender and blend thoroughly. Chill well before serving. Smoked trout may be purchased at kosher deli. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bayou Baked Red Snapper Categories: Cajun, Seafood, Main dish Yield: 8 servings 1 Whole Red Snapper (4 Lb.) 1 cn Button mushrooms OR 1 Stick margarine, pareve 8 Large fresh mushrooms 1 bn Shallots, chopped Salt and pepper to taste. 1/2 ts Oregano Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven. Baste several times with pan juices. Serves 8 to 10. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mock Crawfish Salad Categories: Cajun, Salads, Seafood Yield: 8 servings 3 lb Red snapper fillets 1 sm Onion minced 4 Slices lemon 3/4 c Chili sauce 1 sm Onion sliced 2 ts Salt 1 c Celelry, chopped fine 1/4 ts Pepper 1 Large carrot, grated 1 c Mayonnaise 2 qt Water Bring water to boil in large kettle. Add red snappes, lemon, sliced onion, sald, and pepper. Continue to boil for 20 min. Drain fish; cool and flake. Toss fish with minced onion, celery, carrot, chili sauce, and mayonnaise. Adjust salt and pepper to taste. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Redfish Courtbouillon Categories: Cajun, Main dish, Seafood Yield: 6 servings 1 5-6 lb. whole redfish 2 Sprigs thyme 1/2 c Salad oil 2 Ribs celelry, chopped 1/2 c Flour 2 tb Fresh chopped parsley 2 lg Onions, finely chopped 1 ds Hot pepper sauce 4 Shallots, chopped Salt & pepper to taste 2 Cloves garlic, fine chop Lemon slices 2 Bell peppers, chopped Pimento strips 2 1/2 c Whole tomatoes, canned Parsley sprigs 2 Bay leaves Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for abt. 1 hr. Place fish in rectangular pyrex baking dish or roasting pan. Pour mixture over fish and baake in 350 F. oven for 45 min. or until fish is tender when tested with fork. Pemove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Moskowitz Categories: Cajun, Appetizers, Main dish, Seafood Yield: 6 servings 2 cn 1 lb. Salmon 2 c Seasoned bread crumbs 6 Shallots, chopped 1/4 lb Pareve margarine 1 1/2 tb Worcestershire sauce Salt & pepper to taste 1 Clove garlic, chopped Drain juices from salmon and set aside. Place salmon in deep bowl. Mix shallots, garlic, Worcestershire sauce, salt, pepper, and margarine and cook in skillet until well blended, 5 to 10 min. Put salmon back in skillet and simmer until done, abt. 10 min. Add bread crumbs and enough salmon liquid until moist but not loose. Place in ramekins while hot and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kosher Creole Seafood Gumbo Categories: Soups/stews, Seafood, Main dish, Creole Yield: 8 servings 1 Lge. onion, chopped 1/2 ts Chili powder 1/2 Green pepper, chopped 1/2 ts Basil leaves 1 Clove garlic, chopped 1 lb Trout fillets 2 tb Veg. oil 1 pk Frozen sliced okra part thaw 2 tb Flour 1/2 lb Redfish fillets 1 cn Stewed tomatoes (15 oz.) 3 c Water 1 cn Tomato paste (6 oz.) 1 tb Worcestershire sauce 2 ts Salt 3 c Hot cooked rice 1 Bay leaf Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice. Recipe may be easily doubled. Freezes well. Better next day. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Etouffee Categories: Cajun, Seafood, Main dish Yield: 10 servings 2 cn Salmon--15 1/2 oz. 1/4 ts Tabasco sauce 6 tb Pareve margarine 1/4 ts Pepper 2 tb Flour 1/2 ts Salt 1 1/4 c Onions, chopped 1/4 c Parsley, chopped 1 ts Tomato puree 1 c Water 1 Clove garlic, chopped 1/2 c Celery, chopped 2 Shallots, chopped Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to 15 min., stirring often. Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Flounder Barataria Categories: Cajun, Main dish, Seafood Yield: 4 servings 4 tb Butter, divided 1 tb Paprika 2 lb Flounder filets 1/4 c Grated cheddar cheese 1 ts Salt 1 c Sour cream 1/2 ts Tabasco sauce 1/4 c 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Mock-A-Feller Categories: Cajun, Appetizers, Seafood Yield: 6 servings 18 Gefilte fish pcs. in a jar 1 tb Worscestershire sauce 1/3 Bunch spinach 1 ts Anchovy paste 6 Shallots 1 ds Tabasco sauce 3 Ribs celery 3/4 oz 80 proof absinthe (Anisette) 1/3 Bunch parsley 1/3 ts Salt 1/3 Head of lettuce 1/2 c Seasoned bread crumbs 1 Stick pareve margarine,soft Chop all greens fine and mix with margarine and half of bread crumbs. Reserve remaining bread crumbs. Add remaining ingredients, except fish pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse kosher rock salt. Spread sauce over fish pieces and sprinkle with remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under broiler to brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Baked Fish Categories: Seafood, Main dish, Creole Yield: 6 servings 1 Med. onion, chopped 2 tb Flour 2 tb Shortening 1 ts Salt 2 c Cooked whole tomatoes 1/8 ts Pepper 1 Bay leaf 1 pk Frozen kernel corn OR>>> 2 lb Fish filet 1 1/2 c Cooked corn 1/4 c Bell pepper, chopped Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and abke at 400 F. for 30 min or until done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: File' Gumbo Lafayette Categories: Cajun, Soups/stews, Seafood, Main dish Yield: 4 servings 1 pk Okra,frozen,sliced (10 oz.) Salt to taste 1/3 c Beef Frye drippings 1/4 ts Pepper 1 c Green onions w/tops,chopped 1 Bay leaf 1 c Celery, diced Tabasco to taste 1 Clove garlic, minced 1 cn Salmon (15 1/2 oz.) 1/4 c Flour 1 ds File' or to taste 2 c Hot water 1 1/3 c Cooked rice 1 cn Stewed tomatoes (16 oz.) Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more. Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabmeat Au Gratin 1 Categories: Main dish, Seafood, Cajun Yield: 6 servings 1 Stalk celery, chopped fine 1/2 Stick butter 1 c Onion, chopped fine 1/2 sm Bell pepper, chopped fine 2 c Milk 1/4 c All-purpose flour 1 ts Salt 2 Egg yolks, beaten 1/4 ts Black pepper 1/2 ts Red pepper 1 lb White or lump crabmeat 1/4 c Cheddar cheese, grated Saute vegetables in butter until well done, but not brown. Blend flour well into mixture. Pour in milk gradually and stirring constantly. Add egg yolk, salt, red and black peppers and cook for 5 minutes. Add crabmeat to sauce, blend well and transfer into a lightly greased casserole dish. Sprinkle top with cheese and bake in 375 F. oven for 15 or 20 minutes or until light brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabmeat Au Gratin 2 Categories: Main dish, Cajun, Seafood Yield: 4 servings 1 lb Crabmeat 8 tb Butter 1 Stalk celery, chopped 2 Onions, chopped 2 Green onions, chopped 2 tb Chopped parsley 1 cn Cream of mushroom soup 1 cn Mushroom pieces 1/2 c White wine 1 c American cheese, grated Saute onion and celery in butter until soft. Add crabmeat, soup and mushrooms. Blend well, add remaining ingredients. Mix and pour into casserole dish. Bake at 350 F. until hot and bubbly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Shrimp Au Gratin Categories: Main dish, Cajun, Seafood Yield: 4 servings 4 tb All-purpose flour 2 c Milk 1/2 ts Pepper 1/8 ts Tabasco sauce (or more) 1/3 c Process cheese spread 1/4 lb Crabmeat 1 c Cheddar cheese, shredded 1/2 lb Cooked shrimp 1/2 ts Salt Hot cooked rice Combine flour, salt, pepper and 1 cup milk. Stir until smooth. Combine cheese spread and remaining milk in top of double boiler, cook over hot water until cheese melts. Add flour mixture and hot sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat. Pour into a greased 1 1/2 qt. casserole dish and top with shredded cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stuffing Categories: Main dish, Seafood, Cajun Yield: 1 servings 1 lb Crabmeat, fresh or frozen 1/2 c Chopped onion 1/3 c Chopped celery 1/3 c Chopped green pepper 1/3 c Melted fat 2 Cloves garlic, fine chop 2 c Bread crumbs 1 tb Chopped parsley 3 Eggs, beaten 2 ts Salt Drain crabmeat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegs. and crabmeat. Mix well. Fill crab shells with mixture, bake at 350 F. for about 30 minutes. This can be used as a casserole also. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Etouffee Categories: Main dish, Seafood, Cajun Yield: 4 servings 2 lb Crawfish tails 1/4 lb Oleo 1/4 c Oil 1/2 c Chopped celery 1 c Chopped onions 4 Cloves garlic, chopped fine 2 tb Crawfish fat (or more) 2 c Cold water 2 ts Cornstarch 1/4 c Chopped green onion tops 1/4 c Parsley, chopped Salt, red & black pepper Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Jambalaya Categories: Main dish, Seafood, Cajun Yield: 4 servings 1 lb Crawfish tails 1/2 c Chopped celery 1 1/4 c Long grain rice (raw) 1/2 c Chopped bell pepper 1 tb Flour 1/4 c Crawfish fat 2 tb Salad oil 1 1/2 c Water 1 c Onion, chopped fine 2 1/2 ts Salt 1/2 c Chopped parsley (2ts.flakes) 1/2 ts Black pepper 1/2 c Chopped green onion tops 1/4 ts Red pepper, or to taste Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Fish Categories: Main dish, Cajun, Seafood Yield: 4 servings 1 1/2 lb Fresh fish fillets 1 tb Parsley flakes 1/2 c Catsup 1 sm Onion, chopped fine 1 ts Horseradish 1 Rib celery, chopped fine Juice of 1 lemon Lemon pepper seasoning Salt and lemon pepper fish to taste. Place fillets in buttered bakin dish. Combine remaining ingredients and pour over fish. Bake at 350 F. for 35 minutes or until fish flakes when pierced with a fork. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish Barrios Categories: Main dish, Cajun, Seafood Yield: 1 servings 6 Fresh mushrooms 2 lb Catfish 1 sm Onion Salt, Pepper, Parsley flakes 4 Stalks celery 1 tb Flour 1 Block butter 1 c White cooking wine Slice mushrooms, onions and celery paper thin. Place butter in deep frying pan and melt. Add mushrooms, onions and celery. Cook on low fire until tender. Add flour and wine to make gravy. Add salt and pepper to taste. When gravy begins to bubbble, add fish which has been salted and peppered. Cook until fish is firm. Serve with fresh hot French bread and ice cold beer. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Stuffed Flounder Categories: Main dish, Seafood Yield: 1 servings 1/2 c Celery, chopped 1 Egg, slightly beaten 1 Clove minced garlic 1/2 c Chopped green onions 1 Stick butter 1 c Progresso bread crumbs 1/2 lb Boiled, chopped, shrimp 2 tb Chopped parsley 1/2 lb Crabmeat Salt,pepper,red pepper Saute celery, onions and garlic in 1/2 stick melted butter. Add bread crumbs, shrimp, crabmeat and parsley. Mix well. Season to taste with salt, pepper and cayenne. Split thick side of each flounder, lentthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing. Brush well with additional melted buttter, salt and pepper. Stuff pocket with dressing. Melt remaining 1/2 stick butter in shallow baking pan. Place fish in pan. Cover and bake at 375 F. for abt. 30 minutes. Remove cover and bake additional 5 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Fritters Categories: Seafood Yield: 20 servings 1 c Pancake mix 1 Egg 1 pt Oysters & juice Salt & pepper to taste 2 tb Onion, finely chopped 1/4 c Cooking oil 1 ts Baking powder Combine pancake mix, oysters, onion, baking powder, egg, salt and pepper. Drop by tablespoonsful into hot oil. Brown on both sides. Drain on paper towels. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Patties 1 Categories: Seafood, Main dish Yield: 24 servings 1 Stick butter or oleo 3/4 Bunch parsley, chopped 8 Cloves garlic, chopped 2 Bunches green onions chopped 3 tb Flour (or more) 1/4 ts Pepper 1/2 ts Salt 2 Dozen medium patty shells 1/4 ts Oregano 5 Dozen oysters 1 lg Onion, chopped Saute onions, greeen onions, garlic in butter until golden brown. Add flour and brown. Chop oysters; reserve liquid. Add oysters, parsley and oregano, simmer 15 to 20 minutes. Add salt and pepper. If mixture is too thick, add oyster water for desired consistency. If mixture is too thin, thicken with a little flour and water. Fill patty shells and bake 325 F. about 15 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Patties 2 Categories: Main dish, Seafood Yield: 48 servings 1 sm Bunch green onions,chop fine 1 tb Flour 2 tb Parsley, finely chopped 1/4 ts Lemon juice 1 sm Onion, grated or fine chop Black & red pepper as needed 48 Small patty shells 48 Oysters--cut in half if sm.> 2 tb Butter or oleo Diced if large. 1 cn Cream mushroom soup Saute green onions in oleo until tender. Blend in flour until smooth. Add onions, mushroom soup, black and red pepper, parsley, oysters and lemon juice. Simmer 10 minutes. Spoon into patty shells. When ready to serve, bake at 250 - 300 F. for 15 minutes. These freeze well and can be frozen on cookie sheet; then place in plastic bag for easy storage Yield: 4 dozen Oyster Patties Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Pie Categories: Main dish, Seafood, Pies Yield: 6 servings 4 Doz. oysters with liquor 1 c Cooked, chopped chicken>>>> 2 Cloves garlic, chopped Leftovers are best. 1 Bunch green onions,fine chop 1/2 c All-purpose flour 2 tb Chopped celery 1/2 ts Salt 1 ts Cayenne pepper (or to taste) 1 9" double crust pie shell Make roux of flour and oil until dark brown. Add green onions, saute 3 min. only, stirring constantly. All at once, add oysters, oyster liquid and the chopped chicken (or turkey). Bring to medium boil, cook until ingreds. thicken heavily, about 15 minutes. Add salt and pepper to taste. Pour into bottom crust and cover with top crust. Slit top crust to prevent blistering, and brush with milk or 1 egg beaten with 1 tbs. of water. Bake at 425 F. until crust is golden brown. Serve hot or at room temperature. Most people prefer room temperature. A young, white burgundy, such as Pouilly-Fousse, goes well with this dish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Cakes Categories: Main dish, Seafood Yield: 1 servings 3 c Salmon 1 tb Chopped parsley 2 c Soft bread crumbs 2 tb Butter 2 Well beaten eggs. Salt & pepper to taste 1 tb Chopped onion 2 ts Baking powder Mix thoroughly. Chill. Shape and fry in deep fat. 365 F. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Escalloped Salmon Categories: Main dish, Seafood Yield: 1 servings 1 cn Salmon (1 lb.) 3 tb Butter 1 c Bread or cracker crumbs 3 tb Flour Salt & pepper to taste 2 1/2 c Milk Drain salmon; reserve juice. Melt butter, add flour, stirring until smooth. Add milk, stir until thickened, add salmon liquor. Season to taste. Flake salmon, add to sauce and place in greased bakin dish. Sprinkle with bread crumbs. Bake at 350 F. for abt. 20 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Au Gratin 1 Categories: Main dish, Seafood Yield: 1 servings 1 1/2 c Cooked, cleaned shrimp 1 tb Chopped parsley 2/3 c American cheese, grated 1/2 c Buttered bread crumbs 1 c Thick white sauce Alternate layers of shrimp, white sauce and 1/2 of the cheese in greased deep baking dish. Sprinkle top with remaining cheese and parsley, then with buttered crubms. Bake at 400 F. for 20 minutes or until crumbs are brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Au Gratin 2 Categories: Main dish, Seafood Yield: 4 servings 1 1/2 c Shrimp 2/3 c American cheese, grated 1 c Thin white sauce 1 tb Parsley, finely chopped 1/2 c Buttered bread crumbs Alternate layers of cleaned, cooked shrimp, white sauce and 1/2 cup of the cheese in greased baking dish. Sprinkle with parsley and remaining cheese. Sprinkle buttered crumbs over top. Bake at 400 F. for 20 minutes or until crumbs are brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Au Gratin 3 Categories: Main dish, Seafood Yield: 4 servings 2 tb Butter or oleo 3 tb Flour 1 c Milk 1 ts Lea & Perrins sauce Dash of Tabasco sauce 1 Green onion, chopped fine 1 c Sharp cheese, grated 2 c Shrimp, cleaned, boiled Buttered bread crumbss Salt & pepper to taste Make white sauce of butter, flour and milk. Add seasonings, cheese and shrimp. Place in casserole or ramekins. Cover with buttered bread crumbs. Bake at 325 F. about 30 minutes or until hot and bubbly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Canlis Shrimp Categories: Main dish, Seafood, Appetizers Yield: 1 servings 2 lb Large shrimp, shelled 1/4 ts Salt 1 oz Butter 2 oz Dry vermouth 1 oz Olive oil Juice of 2 lemons 1/4 ts Fresh groun pepper 1 Small garlic clove, crushed Into large skillet, place olive oil. When simmering, add shrimp; allow to cook until golden brown. Reduce heat; add butter, salt pepper. When you think you have too much salt, add more. This is one dish you cannot oversalt. When well blended, raise heat to very hot. Add lemon juice and dry vermouth and cook for about 1 minute, constantly stirring. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Crab Rolls Categories: Main dish, Seafood Yield: 1 servings 3/4 c Chopped raw shrimp 1/4 c Celery, chopped 3/4 c Crabmeat, cooked 1/4 c Onion, chopped 1 Egg 1/4 c Bell pepper, chopped 2 sl Dry bread 1 ts Worcestershire sauce ds Cayenne pepper or to taste Salt & Pepper to taste Mix all ingredients together. Pick up small handful and squeeze into 2 1/2" roll. Mix about 1 cup corn meal with 1/2 cup pancake mix. Coat shrimp patty in corn meal and fry in deep fat. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Crab Spaghetti Categories: Grains, Seafood, Main dish Yield: 4 servings 2 lb Peeled shrimp 12 Crabs, cooked or raw 2 Med. onions, chopped 1 Clove garlic, minced 2 tb Vegetable oil 2 cn Tomato sauce (8 oz.) 1 c Tomato paste 1 tb Chili powder 1 ts Basil 1/2 ts Sugar 1/2 ts Salt 1/4 ts Pepper 1 Stick butter 1 pk Spaghetti Brown onions and garlic in hot oil. Add remaining ingredients, except shrimp, crabs and spaghetti. Bring to boil and simmer 30 minutes, stirring constantly. Remove outer shell and legs from crabs, leaving meat in bottom part; break in half. Add shrimp and crabs to sauce, simmer additional 30 minutes. Add uncooked spaghetti to sauce, stir constantly until done and pour sauce over cooked spaghetti. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bayou Shrimp Creole Categories: Main dish, Seafood, Creole Yield: 16 servings 1 c Salad oil 2 cn Tomatoes (#303) 1 Stalk celery, diced 3 lg Green peppers, sliced 5 c Onions, sliced 1 Stalk celery leaves, chopped 1 c Chili sauce 1 ts Thyme 1 ts Curry powder Salt, red & black pepper 3 Lge. bay leaf 1/2 c Chopped parsley 2 pk Frozen sliced okra 5 lb Shrimp, cleaned & deveined Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Skillet Shrimp Creole Categories: Main dish, Seafood, Creole Yield: 6 servings 1 cn Whole tomatoes (1 lb.) 1/8 ts Pepper 1/2 c Celery, chopped 1/2 ts Salt 1/4 c Green peppers, diced 1 Bay leaf 1/4 c Onion, chopped 1 Sprig parsley 3 tb Butter 1/4 ts Worcestershire sauce 3/4 lb Shrimp, cleaned-split 1 1/3 c Minute Rice 1 ts Sugar Drain tomatoes, measuring liquid. Add water to liquid to make 1 1/3 cups. Saute celery, green pepper and onion in butter until lightly browned. Add shrimp, cook until shrimp turns pink. Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, Worcestershire sauce. Cover and let simmer 3 minutes. Stir in Minute Rice. Cover and simmen an additional 5 minutes. Remove bay leaf and parsley before serving. Sprinkle with fine chopped parsley as garnish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Shrimp Etouffee Categories: Main dish, Seafood, Cajun Yield: 2 servings 1 lb Shrimp, cleaned-deveined 1/2 c Finely chopped parsley 1 sm Can tomatoes 1 tb All-purpose flour 4 Cloves garlic, minced Salt & pepper to taste 1/2 c Butter or oleo Blend tomatoes including liquid until fine. In skillet, make roux of flour and butter. Add garlic and continue browning until tender. Add tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 min. Add chopped parsley before removing from heat. Serve over hot fluffy rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Seasoned Shrimp Categories: Seafood, Main dish, Italian Yield: 6 servings 2 lb Lge. raw, unpeeled shrimp 2 Sticks melted butter 1/4 c Olive oil Dash of Tabasco sauce 1 tb Rosemary 2 tb Worcestershire sauce 1/2 ts Oregano 1/2 ts Thyme 2 Bay leaves, crumbled 1/2 ts Basil 1/2 Lemon, squeezed 1/8 ts Crushed red pepper (or more) 3 Cloves garlic, sliced 1/4 c Dry white wine 1 ts Accent 1 ts Sugar 2 lg Bell peppers, quartered 2 lg Onions, quartered Salt to taste 2 Ribs celery, cut into chunks Lots of black pepper Melt butter in saucepan and remove from heat. Combine all ingredients, except shrimp and black pepper. Pour sauce mixture into shallow baking pan. Place shrimp over sauce and cover with black pepper. Mix well and refrigerate for several hours or overnight. Stir occasionally to allow shrimp to be well coated with marinade. Preheat over to 425 F. and cook shrimp uncovered for abt. 25 minutes or until shells are soosened around shrimp. Stir twice while cooking, remove from oven and serve with hot French bread and cold beer. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Shrimp Categories: Appetizers, Seafood, Salads, Main dish Yield: 15 servings 5 qt Water 1/2 c Lemon juice 1 Stalk celery cut 1" slices 1 1/2 c Apple cider vinegar 2 ts Pepper, divided 1 c Sugar 1 tb Salt 1 ts Paprika 1 lg Onion--separate into rings 1 Bottle salad oil (38 oz.) Lettuce leaves 5 lb Jumbo shrimp, unpeeled 1/4 c Chopped onion Combine water, celery, onion, lemon juice and 1/2 ts. pepper in Dutch oven; bring to boil. Add shrimp and return to boil. Cook for 5 minutes; drain shrimp and cool. Shell and devein shrimp. Combine shrimp and remaining ingredients, except lettuce, in airtight plastic container. Refrigerate 1 week, shaking container twice each day. Drain shrimp, discarding marinade. Serve shrimp and onion rings in lettuce lined bowl.0 Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dirty Rice with Shrimp Categories: Grains, Main dish, Seafood, Cajun Yield: 1 servings 1/2 lb Raw rice, long grain 1 lb Red onions, chopped 1/8 c Shortening 2 Cloves garlic, chopped fine 1 Bunch green onions,fine chop 1/4 Pod red pepper, chopped 1 lb Shrimp, chopped 3/16 Bunch parsley, chopped fine Butter Water Cook rice until almost done. Saute onions in shortening, add shrimp and cook until brown. Add garlic, green onions, parsley, salt, red pepper and water. Pour over rice. When water is absorbed, place in large baking dish and dot with butter. Brown at 350 F. about 15 minutes. Recipe makes a bunch!! Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Red Snapper Italian Style Categories: Main dish, Seafood, Italian Yield: 1 servings 3 lb Red Snapper or Bass 1/4 c Grated cheese (Romano, etc.) 1 Clove garlic, chopped fine Mint leaves Salt & pepper to taste 1 tb Oil Italian cheese Onion slices 1 sm Can tomatoes 3 Lemon slices 1 1/2 c Bread crumbs (Progresso) Mix bread crumbs, grated cheese and 3 finely chopped mint leaves (optional); stuff fish, close and fasten with toothpick(s). Grease baking pan with tablespoon of oil and place fish it it, slit fish on upturned side and in each slit, place 1 small pc. cheese, 1 small slice on onion and 1 mint leaf. Pour tomatoes over fish and arrange 3 thin slices of lemon on top. Bake at 350 F. for 1 hr., basting regularly. Cover during last 15 minutes of cooking. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout Amandine Categories: Main dish, Seafood Yield: 6 servings 6 Fillets of trout 3/4 c Milk 1/3 c Flour Salt & pepper 1/4 c Butter 1/2 c Almonds, chopped Dip trout in milk. Season with salt & pepper, roll in flour. Cook trout in butter until evenly browned on both sides. Remove fish and saute shopped almonds in drippings. Sprinkle over fish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna Au Gratin Categories: Main dish, Seafood Yield: 1 servings 1 cn Tuna (9 oz.) 1 ts Paprika 1/2 c Cottage cheese 1 1/2 c Milk 5 sl Bread, cubed 1/2 c Cheddar cheese, shredded 2 tb Butter 2 tb Melted butter 3 tb Flour Preheat oven to 350 F. Combine tuna cottage cheese and half the bread crumbs. Spread tuna mixture in bottom of casserole. In saucepan, combine butter, flour and paprika to a smooth paste. Gradually heat and add milk, stirring until thick. Add cheese, stir until melted. Pour sauce over tuna. Top with remaining bread crumbs. Pour melted butter over bread crumbs. Bake 25 to 30 minutes at 350 F. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna Wiggle Categories: Main dish, Seafood Yield: 1 servings 1 cn Carnation milk 1 cn Peas (#303) 1 lg Can tuna 10 oz Whole milk 1 Can water (milk can) Mix ingredients and heat over low flame until hot. Thicken to desired consistency with flour and water paste. Serve over egg noodles or saltine crackers. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Scallop Casserole Categories: Main dish, Seafood, American Yield: 16 servings 2 lb Haddock 1 c Butter or margarine; 2 lb Scallops - about 6 cups 2 lb Lobster meat; cooked - (1/2 pound) ~-- =========================================================================== BBS: COLOSSUS Date: 12-04-92 (00:01) Number: 2244 From: ROBERT ROSTRUP Refer#: NONE To: ALL Recvd: NO Subj: RECIPES *CR* Conf: (125) COOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Christmas Casserole Categories: Seafood Yield: 4 servings 1 cn Salmon; 6 1/2 oz or 233 g 1/4 c Green pepper, cubed 2 c Soda crackers-coarsely crush 1 Egg 1 cn Corn; creamed, 14 oz 1/8 ts Pepper 1 c Cheddar cheese; grated 1 ts Butter 1/4 c Milk 2 tb Almonds; thin sliced Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds. Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes. Good if you don't want to bother making stuffing. This is based on my grandmother's recipe and was originally made with oysters (they came in on trains to Iowa at Christmas time at the turn of the century and were only available then. Unfortunately, they fairly expensive here in Toronto :) Serves:4 Source: Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Fish Casserole Categories: Casseroles, Seafood Yield: 8 servings 1 pk Halibut,frozen(14.54oz) 1 c Dairy sour cream 1 pk Noodles,wide egg(8oz) 2 ts Worcestershire sauce 1 pk Vegetables,mixed,frozen(10oz 1/2 ts Onion powder 1/2 c Half-and-half Salt to taste 1/2 c Milk Pepper to taste 1 cn Cream/mushroom soup(10.75oz) 1. Bake halibut (breaded or batter-dipped) according to package directions; set aside. 2. Cook noodles and vegetables according to directions on each package. 3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole. 4. Drain noodles and vegetables; add to casserole, stirring to combine. 5. Bake in preheated 350'F. oven 20 minutes. 6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quickie Salmon-Potato Casserole Categories: Casseroles, Seafood Yield: 4 servings 1 cn Red salmon(16oz) 1/8 ts Black pepper 1 cn Potato soup,condensed(10.5oz 1 1/2 Shredded wheat biscuits 1/2 c Milk,evaporated 1 tb Butter 1/4 ts Celery salt 1. Drain salmon; remove dark skin and bones. 2. Break salmon into 1-inch pieces. 3. Heat potato soup with milk, celery, salt and pepper; add salmon. 4. Pour mixture into a well-greased casserole. 5. Cover with shredded wheat; dot with butter. 6. Place under broiler a few minutes to brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maine Lobster Casserole Categories: Seafood, Main dish, Casseroles, American Yield: 4 servings 2 Chicken lobsters,boiled 2 tb All purpose flour 1/2 c Milk 5 sl Bread 1/2 ts Dry mustard 1 c Milk or cream 2 tb Butter Salt and paprika to taste Bread crumbs or crushed cereal flakes for topping Melt butter in top of double boiler. Add flour, mustard, salt and paprika. After making a paste of these, slowly, add cream or milk. Stir constantly to make smooth and continue to stir and cook until thickened. Add the lobster meat which has been cut into serving pieces. To the creamed lobster, add the bread, crusts removed, which has been broken into pieces, not too small. Mix well and pour into casserole dish. Top mixture with buttered coarse bread crumbs or crushed cereal flakes. Bake in a 350 degree oven only long enough to reheat mixture and lightly toast topping. Makes 4 generous servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mediterranean Seafood Casserole Categories: Seafood, Dairy, Main dish, Casseroles Yield: 6 servings 1/4 c Olive oil 2 tb Fresh chopped parsley 1 Clove garlic; minced Salt and pepper to taste 1 Onion; chopped 1 lb Large raw shrimp 1 Bay leaf; crumbled 1 1/2 lb Halibut steak 1/2 ts Thyme 1/2 lb Feta cheese 1 ts Sugar 1/2 c Bread crumbs 1/4 c Dry white wine (or stock) 1/4 c Melted butter 1 cn (28 oz) tomatoes 1/4 c Chopped fresh parsley Heat oil in pan, and cook onion and garlic 3 minutes. Stir in bay leaf, thyme, sugar, wine, tomatoes, parsley (2 TB) and bring to a boil. Simmer covered, 30 mins. Shell and clean shrimp. Skin and bone halibut and cut into 1" cubes. Butter a large shallow baking dish. Crumble Feta cheese and spread it into the dish evenly. Pour tomato mixture over the Feta. Set the shrimps and halibut in the pan in a single layer, pressing down so each piece is covered by the sauce. Combine bread crumbs, melted butter and parsley. Spread this mixture over the top of the fish. Bake for 20-25 minutes until the fish is tender. From: "Recipes Only" Cookbook of the Home Maker's Magazine ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Mold Categories: Appetizers, Seafood, Cajun Yield: 1 servings 3 Doz. fresh shrimp boiled>>>> 1 cn Tomato soup In crab boil (Zatarain's) 1 c Mayonnaise 1 lg Pkg. cream cheese 3 Ribs celery, chopped fine 1 sm Pkg. cream cheese 1 Bunch green onions, chopped 1 c Cold water Salt,pepper and cayenne to>> 4 pk Knox gelatine (plain) Taste. Warm undiluted soup until simmering. Remove from stove. Mix gelatine in cold water. Add pkgs. of cream cheese, mix well with soup. Cheese will be a little lumpy; stir well. Add cleaned cooked shrimp, seasoning, mayonnaise. Mix well and put in Tupperwzare ring mold. Chill in 'fridge until ready to serve. Serve on Ritz or Encore crackers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Paste Categories: Appetizers, Seafood, Cajun Yield: 1 servings 1 sm Can cooked shrimp Until juicy). 1 pk Cream cheese (8 oz.) 1 1/2 tb Chili sauce 1 Very samll onion (grate>>>> 1 1/2 ts Horseradish Rinse and clean shrimp, breaking it into small pieces. Begin mixing softened cream sheese with other ingredients, except the shrimp. Mix well, then add shrimp and continue mixing, leaving the shrimp in chunky bits. This is not a dip, but it is used as a spread for crackers or potato chips. It should be made several hours ahead of serving time and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Remoulade 1 Categories: Salads, Appetizers, Seafood, Cajun Yield: 1 servings 6 tb Olive oil 2 Ribs celery, chopped fine 1 tb Paprika Chopped parsley to taste 4 Green onions, chopped 1/4 Hd. lettuce, shredded 4 tb Creole style mustard 2 lb Shrimp,boiled,cleaned,cold 2 tb Vinegar 2 Hard cooked eggs, chopped>>> 1/2 ts White pepper Keep white & yolk separate. 1/2 ts Salt Combine all ingreds., except lettuce, eggs and shrimp. Chill. Place shrimp on plate of shredded lettuce. Pour remoulade over shrimp and garnish with eggs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Remoulade 2 Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 6 tb Oil 1/2 ts Creole mustard 1 tb Paprika 1/2 ts White pepper 1/2 ts Salt 1/2 White onion, chopped finely 1/2 Heart of celery, fine chop Chopped parsley 2 tb Vinegar Mix all ingredients well and chill. Serve on cold boiled shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sally's Remoulade Sauce Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 2 Cloves garlic, pressed 1 tb Vinegar 1 c Mayonnaise 1 sm White onion, grated 1 ts Black pepper 1/2 c Wesson oil 1/2 c Catsup 1/2 c Chili sauce 1 ts Lemon juice Dash of paprika Dash of Tabasco 1 tb Worcestershire sauce Horseradish to taste 1 ts Mustard Blend all ingreds. together in blender--serve over cold boiled shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Remoulade Sauce Categories: Appetizers, Sauces, Seafood Yield: 1 servings 1/2 c Celery (5 ribs) 1/3 c Vinegar 4 Cloves garlic 1 ts Salt 1 tb Paprika 3 tb Catsup 1 tb Mustard 1 tb Horseradish Put ingreds. in blender about 3-5 min. until well blended. Chill. Serve over cold, boiled shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce 1 Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 2 1/2 lb Shrimp, boiled, chopped 2 oz Chopped mushrooms 3 Strips raw bacon, chopped 3 sm Green onions, chopped 2 Cloves garlic, minced 1 tb Seafood seasoning 2 c Milk, scalded 1 ts Parsley flakes 2 dr Yellow food color 1/2 c Flour 1/4 Stick butter or oleo 1/4 c Lemon juice 1/4 c Sherry Fry bacon, add green onions and saute until soft, not brown. Add mushrooms. Add garlic. Let cook a few minutes. Add butter, then flour. Reduce heat and saute until light brown. Add milk gradually. Add lemon juice and wine. Add chopped shrimp and seafood seasoning. Mixture will be thick. Cook over low heat for 5 min. Freeze or refrigerate until ready to use. Stuffs 100 bite sized patty shells or can be used over toast or as sauce for broiled fish. Thin with milk if using for sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce 2 Categories: Salads, Sauces, Dressings, Seafood, Cajun Yield: 1 servings 3/4 c Chili sauce 1 ts Worcestershire sauce 3/4 c Wesson oil 3/4 c Catsup 1 ts Black pepper 1/2 ts Red pepper 1/2 ts Paprika 1 Onion 3 Cloves garlic 1 ts Salt 1 c Mayonnaise Put all ingreds. into blender and set on liquefy for abt. 2 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: King's Brown Sauce Categories: Sauces, Main dish, Seafood Yield: 1 servings 3 sm White onions, minced 1 Bottle (5 oz.) Picappeppa>>> 1 Winesap apple, grated OR>>> Sauce--NO SUBSTITUTIONS. 3 tb Mincemeat 4 oz Olive oil 3 oz Kikkoman soy sauce Red & black pepper, salt 2 Cloves garlic, crushed Saute onion and garlic in oil, add remaining ingredients and simmer 30 minutes. Use for crab legs or cook shrimp in sauce. Serve shrimp in brown sauce with toasted hard rolls and garlic butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Coctail Sauce Categories: Sauces, Appetizers, Seafood Yield: 1 servings 1 c Catsup 1/4 ts Tabasco sauce 3 tb Horseradish 1 tb Lemon juice Combine ingreds. and use sauce to make oyster or shrimp coctails, or use with raw oysters on half shell. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stew Categories: Main dish, Seafood, Cajun Yield: 6 servings 12 Whole crabs, cleaned 1/2 Bunch parsley, chopped 4 Cloves garlic, minced 4 Stalks celery, fine chop 1/2 c Cooking oil 2 lg Onions, chopped fine 1 Bay leaf 3/4 c Flour 1 tb Cayenne pepper 1 ts Salt 1 c Rice 8 c Water (more or less) To clean crabs, remove shell, gills and break in halves or quarters and wash clean. Remove all fat from body and shell and save for later. Heat oil to medium, add flour and make roux, stirring constantly until dark brown. Add onions, stirring constantly for 5 minuters or until onions become clear. Add celery and garlic, saute 1 minute. Add water, 1 cup at a time, stirring well until desired consistency is reached. Add salt and pepper to taste. Drop in bay leaf. Add remainder of water and bring to boil. Reduce heat immediately. Cover and simmer for 20 min. or until gravy thickens. Add crabs and simmer for 15 min. more. Add crab fat and parsley and continue to simmer for 10-15 minutes, or until the crabs are fully cooked, and season gravy. The desired taste appears and matures during the last 10 minutes of cooking. Cook rice accorting to directions. Serve stew over rice. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Stew Categories: Main dish, Seafood, Cajun Yield: 1 servings 1 c Flour 1 c Onion, chopped 1 lb Shrimp, shelled, cleaned 1/2 c Bell pepper, chopped fine 3 c Hot water 1/2 c Green onion & tops, chopped Salt to taste 1 ts Garlic powder OR>>> Tabasco sauce to taste 1 Clove garlic, minced 1 c Cooking oil Make roux of flour and oil. Brown in iron skillet. Add onion, bell pepper and green onion. Add hot water and simmer on low heat. Add remaining ingreds. and cook on low heat until done. P.R.--Terrebone Parish, Houma, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Mcnuggetts Categories: Appetizers, Seafood Yield: 12 servings -----------------------------------DRENCHH----------------------------------- 1 Med. egg 1 ts Salt 1 c Milk 1/2 ts Ground cayenne pepper -----------------------------------DREDGEE----------------------------------- 1/2 c Corn FLOUR (not corn meal) 1/4 ts Garlic POWDER 1/2 c Flour 1/2 ts Onion powder 1/2 ts Ground cayenne pepper 2 lb Fish fillets, cubed 1 inch 2 ts Salt or to taste 1 qt Oil for frying Preheat oil to 350 F. In med. size bowl, beat egg, milk, salt, and pepper together. In another med. size bowl, combine all dry ingreds. Dip nuggets into drench mix.,drain and coat well in dredge. Carefully place few nuggets at a time into hot oil. Fish will float when golden brown and done. Abt 2 min. Best to use elec fryer with basket. Drain onto paper towells, serve right now with tartar or coctail sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Au Gratin Categories: Cajun, Main dish, Seafood Yield: 12 servings 1/4 c Butter 1 lb Crab meat 1/2 c Flour 1 lb Fish, cut into bite size pc. 1 c Chopped onion 1 lb Shrimp,cleaned,deveined 1/2 c Chopped fresh parsley 1 c Grated mozzarella cheese 1/2 c Chopped onions 1 c Grated cheddar cheese 1 c Chopped mushrooms Salt to taste 1 tb Chopped garlic Louisiana hot sauce to taste 2 c Milk 2 tb Lemon juice 1 tb Worstershire sauce Preheat oven to 350 F. in a large saucepan over med. heat, heat oil, the add the flour and make a light brown roux. Add the onions, parsley, and green onions, and saute until the onions are clear. Stir in the mujshroooms and garlic, and cook 10 min. more. Slowly stir in the milk and Worscestershire. Continue to stir until the mixture begins to thicken, the gradually stir in the seafood, cheeses, salt, and hot sauce. Turn into a large casserole dish -spray with food release first-cover, and bake at least 1 hr. Remove cover, pour lemon juice over and bake abt. 20 min. more, so top gets brown and crusty. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbequed Shrimp and Chicken Categories: Poultry, Main dish, Barbecue, Seafood Yield: 2 servings 1 ts Minced Garlic 1/2 ts Onion Powder 1/2 ts Ground Cumin 1/4 c Melted Butter 1/2 lb Medium Shrimp 1 lb Boneless Chicken Breast powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texmex Red Snapper Categories: Mexican, Seafood, Main dish Yield: 4 servings 2 tb Olive or salad oil 1 tb Cornstarch 1 Large onion, chopped 2 Jalapenos,seeded,chopped 2 Cloves garlic, minced 2 tb Capers 4 ts Sugar 5 1/2 lb Red Snapper,cleaned, scaled, 1 ts Salt Head removed 1/4 ts Cinnamon, ground 1/3 c Pimento stuffed green olives 1/4 ts Cloves, ground Sliced thin. 5 c Peeled,seeded,chopped tomato 3 tb Chopped fresh cilantro 1 1/2 ts Each: water & lemon juice Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes. Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.). Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until mixture boils and turns clear; remove from heat. Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 400 F. oven until fish flakes when prodded with fork in thickest part (abt. 45 min). Baste frequently with sauce during last 15 min. of baking. Skim watery juices off sauce with a spoon; then stir sauce to blend. Lift foil, fish , and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan. Garninsh with olives and cilantro. To serve, cut fish to bone, then lift off each serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jambalaya Casserole Categories: Pasta, Seafood, Casseroles Yield: 4 servings -BETTY PINDER (TKHN51B) 2 1/4 c Canned tomatoes 1 pk Elbow macaroni, cook, 5oz 1/2 lb Boiled ham 2 sl Bacon, chopped 1 c Cooked cleaned shrimp 1/2 c Chopped onion 1/4 c Breadcrumbs 1/2 c Chopped green pepper 2 tb Grated Parmesan cheese 1/2 Clove garlic, minced 2 tb Melted margarine 2 tb Flour Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and brown. Stir in flour; add tomatoes and cook until thickened, stirring constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over casserole. Bake at 350 for about 30 minutes. ~---- FOOD BB TOPIC: FOOD SOFTWARE TIME: 09/08 9:53 AM TO: WALDINE VAN GEFFEN (VGHC42A) FROM: WALDINE VAN GEFFEN (VGHC42A) SUBJECT: R-MM SEAFOOD RECIPES ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Classic Fried Catfish Categories: Seafood Yield: 4 servings -Waldine Van Geffen VGHC42A 1/4 ts Garlic Powder 3/4 c Yellow Cornmeal 4 Farm-raised Catfish Fillets 1/4 c Flour -or whole catfish 2 ts Salt x Vegetable Oil 1 ts Cayenne Pepper Combine cornmeal, flour, salt, cayenne and garlic powder. Coat catfish with mixture, shaking off excess. Add 1" layer of oil to a large skillet. Heat to 350~. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes depending on size. Remove and drain on paper towels. Source: The Catfish Institute. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Stuffed Pistolettes Categories: Sandwiches, Seafood Yield: 1 servings -Waldine Van Geffen VGHC42A 1 c Water 1/2 lb Butter 3 lb Shrimp; cook; grind 2 c Onions; chopped 1 lb Crabmeat; white or claw 1/2 c Bell Pepper; chopped 1 ts Salt 3/4 c Celery; chopped 1 ts Black pepper 1/4 c Green onions; chopped 1/2 ts Granulated garlic 3 c Evaporated milk 1/2 ts Cayenne 1 lb Velveeta cheese; cubed 12 Pistolettes* *Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. Saute onions, bell pepper, celery and shallots in butter until translucent. Add milk, velveeta, water, shrimp, crabmeat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately. Source: TV show with Frank Davis, N.O. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Crab and Rice Categories: Seafood, Rice, Creole Yield: 6 servings -Waldine Van Geffen VGHC42A 1/2 ts Sugar 3/4 c Rice 1/2 ts Worcestershire sauce 2 tb Butter or margarine 1 Bay leaf 1 sm Onion; minced 1/8 ts Ground cloves 1 sm Green pepper; core,seed,chop 1 cn Crab meat; white or lump, 1 cn Tomatoes w/juice; chop, 15oz -drain, 6oz 1 ts Cajun Seasoning 3 tb Parmesan cheese; grated 1/4 ts Black pepper Cook rice in 1-1/2 c water until just tender and water is absorbed, about 18 minutes. Melt butter and add onions and green pepper and cook until onions are transparent, 2 to 3 minutes. Add tomatoes with juice, Cajun seasoning, pepper, sugar, Worcestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, for 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2-quart casserole and sprinkle with cheese. Bake, uncovered, at 375~ for 20 minutes. NOTE-This would be much better with fresh crab meat. Source: Times-Picayune (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole a la Masson's Categories: Seafood, Casseroles, Creole Yield: 6 servings -Waldine Van Geffen VGHC42A 1 pn Thyme 1 tb Cooking oil 3 Bay leaves 1 Onion; medium, chopped 1 pn Cayenne pepper 1 pk Green onions; chopped 16 oz Can tomatoes 2 Celery ribs; chopped 3 oz Tomato paste 1 Bell pepper; sliced thin 3 lb Shrimp; peeled 2 Garlic cloves; chopped 6 x Cooked rice servings Saute onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves in cooking oil. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice. From: Masson's Restaurant Francais, New Orleans (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Cannelloni Categories: Pasta, Seafood, Meats Yield: 10 servings -Waldine Van Geffen VGHC42A 1 ts Tabasco 1 lb Ricotta cheese SAUCE 1/2 c Parmesan cheese; grated 1/2 c Red wine 2/3 c Romano cheese; grated 3 c Tomato sauce 1/2 lb Mozzarella cheese; shred 2 sm Cans tomato paste 1/4 lb Crawfish tails; cut small 1/2 c Butter -pieces 4 tb Olive oil 1/4 lb Crabmeat 1/4 c Onion; diced 1 lg Link boudin (or smoked) 1/4 c Shallots; slice thin -sausage; chop small pieces 1 ts Fresh ground white pepper 1 lb Link Italian sausage; cut 1/8 c Garlic; chopped -small pieces 1/4 c Mushrooms; chopped 28 Canneloni shells TOPPING 4 Eggs 1/4 c Parmesan cheese; grated 2 Jalapeno peppers; chopped 1/4 lb Mozzarella cheese; shred Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more. Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.. Cook canneloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm. Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350~. Put under broiler for last 5 minutes to brown cheese topping. Source: Times-Picayune ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Shrimp Categories: Seafood Yield: 1 servings -WALDINE VAN GEFFEN-VGHC42A Celery, green onions; chop 1 lb Crabmeat Onions; chopped 1 pt Milk Cream Butter; melted Flour Garlic; minced x Nutmeg Remove crab shells from meat and poach in pint of milk on low until soft. STUFFING-In melted butter, saute garlic, onions, celery, and green onions. When onions are translucent, add flour, stirring to blend. Add nutmeg and crabmeat. This should be rather thick. Set aside. Peel shrimp and leave tail section on. Cut center of shrimp and fill with stuffing. Mix a cup of milk with a beaten egg and season with salt and white pepper. Dust stuffed shrimp in all-purpose flour, egg wash then in Italian bread crumbs. Saute in butter until golden brown. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Chicken Supreme Categories: Poultry, Seafood, Rice Yield: 6 servings 1/4 c Butter 1 c Cheddar Cheese; shredded 8 oz Fresh Mushrooms; Sliced 2 c Shrimp; cooked, shelled 2 tb Scallions; sliced 2 c Chicken Pieces; cooked 2 cn Cream of Chicken Soup 2 ts Parsley; chopped 1/2 c Sherry Hot Buttered Rice 1/2 c Light Cream -OR- Half & Half In a large saucepan melt butter, add mushrooms and scallions and saute 5 minutes. Add soup and stir in sherry and cream, mixing thoroughly. Add cheese and stir over low heat until cheese has melted. Add chicken and shrimp and heat but do not boil. Just before serving stir in parsley. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kathryn's Lemon Chicken Categories: Poultry, Chinese Yield: 4 servings 18 oz Chicken Stock 3 tb Sugar 3 ea Boneless Skinless Chicken 1 pn Baking Soda Breasts 1 bn Scallions 1/2 c Soy Sauce 1 ea Lemon 1/3 c Flour 1 ts Chicken Boullion Powder 3 tb Corn Starch 1/2 ts Garlic Powder 1/4 ts Baking Powder Canned chicken stock is fine for this receipe, but be aware it contains much more salt than if you make your own. Cut chicken breasts into bite size pieces, and marinate in soy sauce for 15 minutes. Prepare a thin batter using flour, 2 tb corn starch, baking powder, baking soda, 1/2 cup water and 1 tb hot oil. Stir until batter reaches a silky consistancy. Drench bite size chicken in batter, and deep fry in wok a few pieces at a time. In seperate sauce pan heat stock, and add scallions, 1 tb corn starch, 3 tb sugar, boullion, lemon slices and garlic powder to stock. As chicken pieces are done, put them on paper towels to drain. Serve chicken bites, and lemon sauce over rice ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chinese: Spiced Shrimp (Laht Ha) Categories: Main dish, Meats, Seafood Yield: 4 servings 1/2 lb Fresh prawns 1/2 ts Sugar 2 Cloves garlic, chopped Dash of white pepper 1/2 ts Salt 1 tb Oil --------------------------------------------------------------------------- 2 c Oil for deep-frying -----------------------------------BATTERR----------------------------------- 1 lg Egg 1 1/4 tb Cornstarch 2 tb Flour -----------------------------------SAUCE------------------------------------ 2 tb Thin soy sauce 5 Dried chili peppers, finely 1 tb Cider vinegar - chopped, or 1-1/2 tsp. 1 tb Sesame oil - crushed red pepper 1 1/4 tb Sugar Shell, devein and wash prawns. Drain and pat dry with paper towels. Add salt, sugar and pepper, mixing well. While oil is heating to 350-degrees, prepare the battter by beating the egg, adding the flour and cornstarch. Mix thoroughly. Dip prawns in batter, drop in hot oil and deep-fry for 4 minutes. Remove and drain off excess oil. Prepare sauce by combining the listed ingredients. Heat wok, add 1 tablespoon oil, and stir-fry garlic for 1 minute. Add sauce and bring to a boil. Add deep-fried prawns, mix thoroughly, and serve. FOR DEEP FRIED PRAWMS ONLY: Follow steps 1 and 2 above. 1/2 cup Sitjar's Crispy Mix or any type of deep fry chicken batter. Purchase at any Chinese grocery store. Add 1/4 cup and 2 tablesoon cold water. Mix well. Heat 2 cups oil to 350-degree. Dip prawn in batter and fry for 4 minutes, and serve. SOURCE: Chopstick, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Croquettes Categories: Main dish, Seafood Yield: 4 servings 1 cn Salmon (15 oz) 1 lg Onion 1 lg Potato 1 c Matzoh meal 1 Egg Cube a large potato and an onion. Then put in a food processor and chop until grated. Add egg and mix. Remove to a bowl and add the can of salmon. I washed the salmon off to remove the salt as much as I could. This optional. Then I mixed the salmon and potato mixture and slowly added matzoh meal until mixture was solid enough to make patties. After I made patties then I dipped each patty into a dish of matzoh meal. Coating all around. Let the patties stand for a while. It is a good idea to chill them for about 1/2 to 1 hour to set. Then fry patties in hot oil until brown and turn to the other side and brown. About 10 minutes on each side. This made me 8 patties. I drained the patties on paper towels. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curried Scallops in Cream Sauce Categories: Main dish, Seafood Yield: 4 servings 8 lg Fresh scallops 2 Shallots, finely chopped 1 1/4 c Water 1 ts Curry Powder 1 sl Lemon 1/4 c All-purpose flour 1/2 Bay leaf 3 tb Whipping cream 1 1/2 lb Potatoes, cut in pieces 2 tb Chopped fresh parsley 5 tb Butter Fresh bay leaves (opt) Salt to taste Lemon twists (opt) Fresh ground pepper to taste Lime twists (opt) 3 oz Button mushrooms, sliced Fresh dill sprigs (opt) Wash scallops, remove roe. Pat scallops dry and cut in slices. Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cream of Leek Soup with Mussels Categories: Soups/stews, Main dish, Vegetables, Potatoes, Seafood Yield: 6 servings 2 c Water 1 teaspoon dried, crumbled 1 c Dry wine 1 1/2 lb Mussels, scrubbed, debearded 3 Fresh Thyme springs or --------------------------------------------------------------------------- 1/4 c (1/2 stick) butter 1 lb Russet potatoes, peeled, 4 lg Leeks, chopped (white and Coarsely chopped Pale greenparts only) 3/4 c Bottled clam juice --------------------------------------------------------------------------- 3/4 c Half and half Chives, parlsey and/or 3 tb Chopped fresh herbs (such as Thyme) Bring two cups water, white wine and fresh thyme sprigs to boil in large pot. Add mussels, cover and boil until opened, about 4 minutes. Using slotted spoon, transfer mussels to bowl. Discardy any unopened mussels. Strain and reserve cooking liquid. Remove meat from shells and reserve. Discard shells. Melt butter in heavy large saucepan over medium heat. Add leeks and saute' until just tender, about 4 minutes. Mix in potatoes and reserved mussel cooking liquid. Cover and cook until potatoes are tender, about 35 minutes. Transfer leek-potato mixture to food processor. Add clam juice and puree until smooth. (Can be prepared 1 day ahead. Cover mussels and soup separately and then refrigerate.) Return soup to heavy large saucepan and bring to simmer. Stir in half and half and reserved mussels. Cook until just heated through. Season to taste with salt and pepper. Mix in chopped herbs and serve. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Cakes Categories: Seafood Yield: 1 servings 1 lb Haldock 1 tb Onion, finely chopped 1 1/2 c Mashed Potatoes Lemon Juice 1 ts Prepared Mustard 1 Egg, beaten Salt & Pepper to taste For every cup of haldock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs. Refrigerate uncovered until firm, then fry or bake. Source: "The Yankee Kitchen" 03-24-93 (#3) [Meg] ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster in Wild Watercress Dressing Categories: American, Seafood Yield: 2 servings 1/2 c Fresh laurel (bay leaf) 1/2 c Fresh fennel 1/2 c Fresh chervil 1/2 c Fresh Italian parsley 1/2 c Fresh sorrel 1 c White vermouth 1/2 c Fresh tarragon 1 (2- to 3-lb) lobster 1/2 c Fresh basil --------------------------WILD WATERCRESSS DRESSING-------------------------- 1 Sprig chervil Salt 1 Bunch wild watercress * Fresh. ground white pepper 1/2 Sm. Spanish onion; chopped 1 Tomato; julienned 1/4 c Chardonnay wine vinegar 1 Yel.bell pepper; julienned 1 Egg yolk 1 Red bell pepper; julienned 1/4 c Olive oil Additional fresh herbs *Note:If any of the fresh herbs called for are not available, choose any seasonal herbs desired. **Watercress (Upland watercress) should have stems trimmed. Scatter herbs in bottom of large saucepan. Add white vermouth. Top with lobster. Cover and bring to boil. Steam until lobster is done, about 20 to 25 minutes. Meanwhile, to make dressing, in food processor or blender, combine chervil, watercress, onion, wine vinegar, egg yolk, olive oil and salt and pepper to taste. Blend until mixture is emulsified, being careful not to blend too much or dressing will separate. Set aside. Remove lobster from pan. Crack shells and claws (if any). Pour some of watercress dressing on bottom of platter. Arrange lobster tail and claws over dressing. Combine tomato and yellow and red peppers. Toss with remaining dressing. Place around lobster. Garnish with additional herbs. Created by: Joe Venezia, Hotel Bel-Air, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charlene Prickett's Crab Salad with Yogurt Dressing Categories: Salads, Seafood Yield: 8 servings ------------------------------YOGURT DRESSSING------------------------------ 1 c Low-fat yogurt 2 ts Lemon juice 1 tb Chives or spring onions Vegetable salt 1 Garlic clove,crushed ---------------------------------CRAB SALLAD--------------------------------- 1 Butter lettuce head 4 Shallots,minced 2 lb Crab meat 2 Large cucumbers,sliced 1 lb Mandarin oranges,seedless 1/2 lb Snow peas 1 lb Fresh peaches,peeled/sliced 1 Juice of lemon ----------------------------------GARNISHH---------------------------------- Lemon slices Fresh chives Charlene Prickett combines brain with brawn on IT FIGURES, her long-running exercise show for Lifetime Television. "I have a real academic streak," says Prickett. "I have a lot of interest in science and in keeping up with the research that's always changing. Every year I go to fitness conferences and sports-medicine clinics throughout the country, and I always like to share what I've learned by including an information element in my shows." So what does the latest research say about the most effective way to get a good workout? Says Prickett, "In terms of being optimally effective, cross-training - weight training, along with some stretching and aerobic activity - has come to be thought of as important. The advantage is that you don't stress the body in the same way every single day, and it prevents injury as well as boredom." Prickett also believes that women have to work harder than men at battling the bulge. "When you're young or if you're a man, the likelihood of your staying near ideal weight with exercise alone is good. However, if you're female or over 25, it generally takes both regular exercise AND good food choices. That doesn't mean you can never have an ice-cream sundae, but to stay at or near ideal weight, you need to make discriminating food choices." For dressing: mix all ingredients and chill. For salad: mix all ingredients except lettuce in a bowl, add dressing, and chill for 1 hour. Arrange lettuce leaves in a salad bowl, add salad. Garnish with lemon slices and chives. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab-And-Pink Grapefruit Salad Categories: Salads, Seafood, Fruits Yield: 6 servings 2 Heads butter lettuce; -=OR=- - peeled and sectioned -Boston lettuce, 1 lb Cooked crab meat - washed and dried - picked over to 3 Pink grapefruit - remove bits of cartilage ----------------------------GRAPEFRUIT DRRESSING---------------------------- 2 ts Grated grapefruit peel 1 tb Balsamic vinegar 1 Shallot; minced 1/2 ts Salt 1 tb White wine vinegar 1/2 c Olive oil SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Impossible Seafood Pie Categories: Seafood, Pies Yield: 8 servings BETTY GARNES 2 oz Chopped pimento, drained, if 1 pk (6 oz) frozen crabmeat 2 c Milk 1 cn (6 oz) tuna drained 1 c Bisquick 1 c Shredded process sharp Ameri 4 Eggs 3 oz Cream cheese, cut into 1/4" 3/4 ts Salt 1/4 c Green onions; sliced Nutmeg; dash Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Impossible Tuna Pie Categories: Seafood, Main dish Yield: 8 servings 6 1/2 oz Tuna; drained 2 c Milk 1 c Sharp Am. Cheese; shredded 1 c Bisquick 3 oz Cream cheese; cut up 4 Eggs 1/4 c Green onions; sliced 3/4 ts Salt 2 oz Pimiento; chopped;drained 1 ds Nutmeg Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and pimiento in plate. Beat trmaining ingred. 15 sec. in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes. FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B --- ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Impossible Creole Pie Categories: Pies, Seafood, Main dish, Creole Yield: 1 servings 1 (6-1/2 oz) crabmeat; * 1/8 ts To 1/4 t red pepper sauce 1 pk (10-oz) okra, frozen; ** 1 c Milk 1 cn (16-oz) whole tomatoes; *** 2/3 c Bisquick baking mix 1/2 c Green pepper; chopped 2 Eggs 1/3 c Green onions; sliced 1 ts Salt 1/2 ts Chili powder 1/2 ts Pepper * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Impossible Tuna and Cheddar Pie Categories: Seafood, Dairy Yield: 6 servings 2 c Onions; chopped 1 1/4 c Milk 1/4 c Butter 1 c Bisquick 2 cn Tuna; 6/2 oz -drained 1/4 ts -Salt 2 c Cheddar; shredded 1/8 ts -Pepper 3 Eggs 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Source: _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa Categories: Seafood, Main dish Yield: 4 servings *GINGER SAUCE* 1 tb HONEY 1 c NONFAT YOGERT 1/4 ts GROUND RED PEPPER 2 tb LIME JUICE *TUNA CAKES* 1 tb GRATED FRESH GINGER 2 ea 6 OZ. CANS TUNA, DRAINED AND 1 tb COARSE GRAIN MUSTARD FLAKED 2 ts CANOLA OIL 1/2 c FAT-FREE EGG SUBSTITUTE 1/2 ts GROUND CUMIN 1/4 c CHOPPED SCALLIONS *PAPAYA SALSA 1 c FINE DRY BREAD CRUMBS 1 1/2 c CUBED PAPAYA 1 tb CANOLA OIL 1/2 c CHOPPED SWEET RED PEPPERS FRESH CILANTRO SPRIG TO USE 2 tb CHOPPED FRESH CILANTRO AS GARNISH 1 tb LIME JUICE SAUCE PREPARATION: IN A SMALL BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE,GINGER, MUSTARD, OIL, AND CUMIN. SET ASIDE SALSA PREPARATION: IN A SMALL BOWL, MIX THE PAPAYA, SWEET RED PEPPER, CHOPPED CILANTRO, LIME JUICE, HONEY, AND GROUND RED PEPPER. SET ASIDE. TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 2/3 OF BREAD CRUMBS, AND 1/4 CUP OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR 1/2 INCH THICK PATTIES. COAT WITH REMAINING 1/3 CUP BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, WARM THE OIL. ADD TUNA PATTIES AND SAUTE FOR 3 MINUTES PER SIDE, OR UNTIL GOLDEN BROWN. TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO. FROM PREVENTION MAGAZINE, MARCH 1994 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Carbonnade 1 Categories: French, Beef, Meats Yield: 6 servings 6 sl Bacon 1 1/2 ts Sugar 3 lb Boneless beef chuck or rump 1 tb Vinegar Cut into 2-inch chunks 1 ea Large bay leaf 5 tb Butter 3 ea Large cloves garlic 5 tb Flour 4 ea Parsley sprigs, chopped 4 ea Large onions 1/8 ts Ground cayenne pepper 1 1/2 c Beef stock Salt and pepper 2 10 oz. cans of beer In a heavy iron dutch oven fry bacon til crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat a few pieces at a time. If needed, add a little more bacon fat. When all the meat is browned, remove the meat and add butter to the pot. When the butter melts, stir in flour until well blended and light brown. Add onions and saute until soft and lightly browned. (you may need a little more bacon fat) Add beef stock, beer, and cayenne pepper. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for 2 to 3 minutes, then taste the sauce to see if the salt and pepper are sufficient. Stir in parsley. Return the meat to the pot. There should be enough sauce to cover the meat, but if you are a little short, add beer. Stir gently, cover and place in the lower part of the oven at a temperature to keep it simmering for 1 1/2 to 2 hours. The meat should be fork tender when ready. Serve with rice or noodles if you prefer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Carbonnade 2 Categories: French, Beef, Meats Yield: 4 + servings 2 lb Beef shoulder or round, cut 2 c Beer, or to taste, preferaby Into 1/4" slices, the edges A dark beer Slashed 1 c Stock (canned is fine) 4 md Onions, halved lengthwise 2 sm Bay leaves And thinly sliced 2 t Finely crumbled mixed dried 1/3 c Olive oil Herbs (thyme, savory, and Salt Marjoram) 2 t Brown sugar Pepper 3 T Flour The objective of a Carbonnade is to build up carbonized glazes in the skillet used to brown the meat and onions. The deglazing produces a rich liquid used to subsequently braise the ingredients in the oven. The type and amount of beer used will determine the sharpness of this dish. In any event, the beer will lend a slightly bitter undertone, which is desirable. But an overly strong beer flavor will overwhelm the sweetness of the onions. Select the beer accordingly. Any will work, even flat beer, but a dark beer will give a rich color and flavor to the dish. Stout or porter is perfect. Saute the onions in about 3 tablespoons of the oil over low heat in a large skillet. Stir regularly until softened and lightly carmelized. If necessary, turn up heat to color the onions. When done, empty onions into a sieve placed over a bowl, and return the drained oil to the skillet. Make sure no onion bits remain in the skillet. If needed, add more oil to skillet, and brown slices of beef that have been salted. Do not crowd the beef. If you have to, brown in two or three shifts. Remove browned pieces to the sieve with the onions, to drain. Continue pouring the drained fat and oil back into the skillet. When all the meat has been browned and removed, turn heat to low and add the brown sugar and stir to dissolve. Add flour, stirring for a few more moments. Deglaze with the beer, adding slowly, and stirring to scrape all the carmelized bits from the skillet. Stir in the stock. Taste for salt. Assembly: Layer the meat in a casserole, alternating with the onions, ending with a layer of meat. With each layer of onions, place a bay leaf and sprinkle some of the herbs. Finally, pour over all the deglazing liquid. The meat and onions should be barely immersed. If more liquid is needed, add more beer, stock, or just water, depending on your taste. Bring to a boil on top of the stove. Then, cover tightly and place in a 325 oven for about three hours, testing for tenderness after about 2 1/2 hours. Before serving, skim the fat from the surface. Season with pepper at the table. The resulting dish is a bit of Heaven! Serve with steamed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: "Grilled" Glazed Tuna Steaks Categories: Seafood, Microwave Yield: 4 servings 1/3 c Dry sherry 1 tb Low sodium soy sauce 10 Garlic minced Pieces 1 tb Minced gingerroot 1 ts Honey 1 lb Tuna steaks; cut in quarters Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered at High 1 Min. OR until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Akotonshi (Stuffed Crabs) Categories: Seafood, African Yield: 6 servings 1 ts Salt pn Paprika 1 Fresh ginger root 1 ts Cayenne pepper 6 Whole cloves 1 tb Dried shrimp; from oriental 4 tb Vegetable oil -shop 1 sm Onion; minced 1/2 c Bread crumbs; whole wheat 1 ts Ground ginger 1 Egg; hard boiled chopped 2 Tomatoes; finely chopped 1 Parsley 1 tb Tomato paste 2 lb Crab meat 2 Bell peppers; finely chopped Recipe by: African News Cookbook-African Cooking for Western Kitchens [I think this recipe assumes raw crabmeat to start; refer to instructions below about boiling crab meat and alter technique if using pre-cooked crab meat, perhaps by just boiling some ginger and cloves in small amount of water and adding a bit to flavor crab. -- cmt] Put crab meat in boiling salted water along with ginger piece and cloves. Cook about 15 minutes, until meat is tender enough to flake with a fork. Drain, flake and set aside. In a heavy pot, heat oil to a moderate temperature and add other ingredients in the following sequence, stirring for a minute or so between each: onions, ground ginger, tomatoes, tomato paste, green pepper, paprika, cayenne, and dried shrimp. Reduce heat and simmer for 4-5 minutes, stirring constantly, until vegetables are cooked. Add crab meat and stir another couple of minutes to heat it through. Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes). Sprinkle bread crumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. Garnish with egg and parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Avocado Seafood Sauce Categories: Sauces, Seafood Yield: 1 servings 2 Avocados; ripe Salt; to taste Juice of 1 lemon Freshly ground black pepper 1 cl Garlic; minced --- to taste 1 c Sour cream 3 tb Chives; minced Recipe by: Rebecca Radnor Preparation Time: 15:0 1. Peel, pit and mash the avocados with the lemon juice and garlic. Stir in the sour cream slowly. Add salt and pepper to taste. 2. For a cold sauce, stir in the chives. Fold with crab meat or lobster meat for a great salad or serve alongside cold salmon. For a warm sauce, heat gently in a double boiler until hot but do not allow to boil. Stir in the chives and serve. Yield: About 2 cups This sauce is excellent for salmon, shrimp, crab or lobster. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Avocado with Smoked Fish Categories: Appetizers, Seafood, African Yield: 4 servings 1/2 lb Smoked fish 1/3 c Vegetable oil 4 Eggs; hard boiled 2 tb Olive oil 1/4 c Milk 2 lg Avocados; ripe 1/4 c Lime juice 1 lg Red bell pepper; or 12 1/4 ts Sugar -pimientos -can 1/2 ts Salt Recipe by: African News Cookbook-African Cooking for Western Kitchens Remove the skin and bones from fish and flake the flesh with a fork. In a deep bowl, mash the egg yolks with the milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time. Add the olive oil in the same gradual manner. chop egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently. Just before serving, cut the avocados in half, remove pits, and fill cavities with the fish mixture. Garnish with pepper or pimento, and pass around the remaining lime juice to sprinkle on individual servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Fish with Vegetables Categories: Seafood Yield: 4 servings 1 lb Flounder fillets; *see note 1 tb Lemon juice 1 c Onions; sliced 1/2 ts Salt 3 c Zucchini; sliced 1/2 ts Ground basil 1 c Green peppers; sliced 1/4 ts Black pepper; freshly ground 3/4 c Chopped tomatoes 1 ds Hot pepper sauce 3 tb Dry sherry; optional 1/4 c Grated parmesan cheese Recipe by: Jo Anne Merrill (changed) Preparation Time: 0:45 * Use any firm-fleshed fish, such as cod or flounder. Cut fillets into serving sized pieces. Place fillets in a layer in greased 9-inch baking dish. Sauté onion, zucchini and green pepper until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. This recipe can be doubled. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bbq Shrimp with Pernod Sauce Categories: Seafood Yield: 4 servings 2 lb Jumbo shrimp (24) shelled Salt; to taste -deveined 4 tb Spicy mustard 1/4 ts Red pepper flakes 2 tb Mayonnaise Black pepper; to taste 2 tb Olive oil In a mixing bowl, combine all ingredients, except the olive oil and butter sauce. Blend well. Arrange 6 shrimp neatly on each of 4 skewers so that they lie flat. Brush both sides with olive oil. Place shrimp on grill or under the broiler about 4 inches from heat source. Cook for about 2min. and turn. Continue grilling for about 2 min, more. Serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Breaded Fish Categories: Seafood Yield: 4 servings 1 tb Margarine; melted 1/4 c Parmesan cheese 1 Egg Or 2 tb Mustard 1/4 c Sesame seeds 1 c Fine bread crumbs Recipe by: Net Mix margarine, egg, and mustard. Mix crumbs with cheese or sesame seeds. Dip fish first in the egg then roll in the bread crumbs. Place on a lightly greased baking dish. Bake cat 350 degrees for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Salmon Teriyaki Categories: Oriental, Seafood Yield: 4 servings 1/4 c Chicken broth 2 tb Sugar 2 tb Low sodium soy sauce Skinned 1/4 c Rice wine or dry white 2 tb Grated gingerroot 4 (4 oz.) salmon fillets Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cooking Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Shrimp Categories: Seafood Yield: 4 servings 1 1/2 lb Large shrimp 1 cl Garlic; minced 1 tb Paprika 8 tb Butter; melted 1/4 ts Each salt & pepper Oil for greasing grill Butterfly shrimp, leaving shell intact, slit underside of shrimp lengthwise but don't cut all the way through. (remove legs if any) Marinate shrimp: Combine paprika, salt pepper, and garlic, and stir into melted butter. Pour mixture into shallow dish. Add the shrimp and stir to coat evenly. Marinate shrimp for 1 hour turning once. Groll shrimp: Shake off and reserve any extra marinade and arrange shrimp on prepared grill or in a double hinged grill basket. Grill shrimp for 3-4 min., brush with reserved marinade, and continue cooking 1-2min. or till done. Arrange shrimp on plate and garnish with lettuce leaves and parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carmen's Shrimp with Feta Categories: Main dish, Seafood Yield: 6 servings 1/3 c Olive oil; pref. greek 3 tb Dry white wine 3 lb Shrimp; shelled and deveined 1/2 c Flat leaf parsley; fine chop 1 Onion; large; thinly sliced Salt and pepper 1 Garlic clove; peeled/crushed 3 Tomatoes (additional) 2 1/2 lb Tomatoes; peeled/chopped 6 oz Feta cheese; crumbled 1 tb Sugar Heat enough olive oil in a large skillet to coat the bottom of the pan. Toss the shrimp in the oil until they turn color (about 1-2 minutes). Remove shrimp and set aside. In a saucepan, prepare the sauce by heating 1/4 cup of the oil and cooking the onion over medium-high flame, stirring frequently, until it is translucent. Coarsely chop the tomatoes (peel if you like first) and blend with the sugar. Now, add the garlic clove and the sugared, chopped tomatoes, and cook over medium-high flame until some of the liquid has evaporated; about 15 minutes. Add white wine and most of the parsley (reseving some for garnish). Season to taste with salt and pepper and simmer the sauce until most of the liquid has evaporated, about 20 additional minutes. Adjust seasonings as necessary. Using 6 individual bake and serve casseroles, divide the sauce among them, discarding the crushed garlic clove. Set the shrimp on top, then the sliced tomatoes (the three that you have peeled and sliced thinly), and the feta. Dribble a bit of olive oil on top and bake at 350 degrees until the feta begins to darken, the sauce bubbles and the shrimp are cooked through; about 15 minutes. Garnish with the reserved parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ceviche De Palapa Adriana - Acapulquito Style Categories: Appetizers, Chili, Seafood, Mexican Yield: 6 servings 1 1/2 lb Any white fish fillet; 1/4 c Canned peas -chopped 1/4 c Carrots; finely diced 8 Mexican (key) limes; juiced 2 ts Fresh cilantro; minced 2 Serrano chilies; seeded and Salt and pepper; to taste -minced 10 Corn tortillas; fried very c 1 Tomato; finely chopped -risp 1/2 Onion; finely chopped Recipe by: Chile Pepper Magazine - Oct. 1992 If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chilies. Place the fish in a shallow container. Pour the lime juice over the fish, cover, and refrigerate the mixture for about two hours, stirring occasionally, until the fish is opaque. Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve. Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas. Variation: Use tiny cocktail shrimp or sliced bay scallops in place of white fish. Reduce the marinating time to 30 minutes or less. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cioppino Categories: Italian, Seafood, Soups/stews Yield: 1 servings 1 Onion; chopped 1 Bay leaf 1 Green pepper; chopped 1 ts Salt 1/2 c Celery; sliced 1/4 ts Black pepper 1 Carrot; shredded 1 lb Halibut steak; skinned & 3 cl Garlic; minced -boned 3 tb Olive oil 1 Clams or mussels; in shells 2 1 lb cans tomatoes, canned 1/2 lb Shrimp; cleaned 1 8 oz can tomato sauce 1/2 lb Scallops 1 ts Basil leaves; crumbled 1/2 c Dry white wine Recipe by: jdholmes@access.digex.net (J. David Holmes) In a heavy soup pot, sauté onion, green pepper, celery, carrot and garlic in olive oil until soft. Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered, for 2 hours. Remove and discard bay leaf. Add the halibut, shrimp, scallops and wine, simmer 10 minutes Place clams in pot and steam 5 - 10 minutes until the clams open and the fish is flaky (or steam the clams in a separate and add to the soup). Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Citrus Salmon Categories: Microwave, Seafood Yield: 4 servings 1 lb Salmon fillets -concentrate Salt and pepper 1 tb Lemon juice 1 tb Cornstarch 1/4 c Brown sugar 1 tb Water 1 Orange; sliced, for garnish 2 tb Frozen orange juice Parsley; for garnish Recipe by: Net Preparation Time: 0:20 Sprinkle both sides of the salmon fillet with salt and pepper. Mix the cornstarch and water in a small bowl to form a paste. Add the orange juice concentrate, lemon juice and brown sugar. Stir mixture well until all the ingredients are dissolved. Set aside. Pour half of the sauce into the bottom of a microwaveable dish. Place the salmon fillet in the dish on top of sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. Microwave on high for 7-10 minutes ( depending on microwave ). Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coriander Fish (Bharia Machli) Categories: Seafood Yield: 1 servings 4 lb Sole, flounder, rock cod, 1/2 ts Black mustard -or other white f 1/2 ts Fenugreek seeds 8 cl Garlic 1 tb Salt 3 Hot chillies 1/2 c Lemon juice 1 Ginger 1/2 c Vegetable oil 1 md Coriander 2 c Chopped onion 1 tb Coriander seeds 1 c Chopped tomato 1 ts Brown sugar 1/2 ts Garam masala 1 ts Turmeric Recipe by: Somesh Rao 1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f 2. Blend garlic, chili, ginger, 1/2 the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.) 3. Fry onions till they are soft and golden brown. 4. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. 5. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6. Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the masala over it. Cover tightly and bake for about 25 minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: East Indian Shrimp in a Tandoori Marinade Categories: Seafood Yield: 4 servings 4 lb Shrimp medium, shell, 1 1/4 ts Turmeric -deveined 1 1/4 ts Curry powder 16 oz Plain yogurt 4 ts Paprika 6 tb Fresh lemon juice 1/2 ts Salt 1 1/4 ts Cayenne 2 ts Garlic; finely minced 1 1/4 ts Pepper 2 ts Ginger root; minced Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min. Turn and continue cooking 3 min. more until done. serve immediately with lemon wedges and onion slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Pescado Viscayena (Fish with Vegetables) Categories: Seafood, Mexican, Southwest Yield: 6 servings 8 Boneless fish fillets (cod, 1 c Frozen peas and carrots -sole, snapper) -- 6 oz each 1/2 ts Tabasco sauce 1/2 c Margarine; melted 1/2 c White onion; chopped Salt and pepper; to taste 2 tb Garlic puree; * 1/4 c Fresh lime juice Salt and pepper; to taste 1 White onion; sliced into 1/2 c Fresh cilantro -rings 6 Green chiles; roast, peel, ---sauce--- -chop 1/4 c Oil 1 c Reserved fish broth 2 Green bell pepper; sliced ---garnish--- -into rings 1 bn Fresh cilantro 2 Potatoes; cook, peel, dice 8 pn Lime 1/4 c Lime juice Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine. Arrange fillets in one layer in pan. Sprinkle with salt and pepper and lime juice and scatter onion over all. Cover with foil and bake at 325 degrees 30 minutes. Drain off 1 cup broth and reserve. Assemble and prepare sauce ingredients while fillets are baking. Fifteen minutes before serving, combine sauce ingredients in a large skillet and bring to the boil. Add drained fillets and simme 15 minutes. Serve with cilantro and lime garnish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Curry Categories: Seafood Yield: 4 servings 6 Tilapia or other freshwater 1 1/2 c Milk -fish 1/2 ts Turmeric 1 ts Salt 2 cl Garlic; crushed 1/2 ts Chili pepper 1 lg Onion; finely chopped 1/4 ts Black pepper 4 tb Oil 1/2 ts Ground coriander seed 2 tb Lemon juice 1/2 ts Ground cumin 1 ts Sugar 3/4 c Desiccated coconut Recipe by: Mrarchway@aol.com Bring the milk to a boil and pour over the coconut, soak for 15 minutes, drain and squeeze all milk from the coconut. Discard the coconut and set milk aside. Simmer together the onions, salt and spices in oil for 3 minutes. Add the lemon juice, sugar and coconut milk and stir well. Place the fish in a baking dish, pour over the sauce and bake in a 350 degree oven until the fish is tender. Serve with white rice, nsima, or ugali. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Florentine Categories: Seafood Yield: 4 servings 1 lb Fish fillets; flounder or so 2 tb Wheat germ -le 1 pk Frozen chopped spinach; 10 Whole wheat crackers; -thawed and drained ( -crushed 3 tb Parmesan cheese Recipe by: Net Arrange the fillets in the bottom of a shallow baking dish. Cover the fish with the well-drained spinach. Combine the cracker crumbs, wheat germ and cheese and pour over the fish and spinach. Bake, uncovered, at 400F for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish in Tomato-Wine Sauce Categories: Seafood Yield: 6 servings 1 md Onion; diced 1/2 c Dry white wine 2 cl Garlic; minced 1 ts Oregano 2 tb Fresh basil; chopped Fresh ground black pepper 8 oz Tomato sauce 1 1/2 lb Flounder fillets; sliced 1/2 c Tomato paste -into 3 inch s 3/4 c Water Recipe by: Net In very large skillet, saute onion, garlic until tender. Add basil and saute for another few minutes. Add everything else except fish. Bring to a boil and stir so that paste is mixed in. Simmer on low for 10-15 minutes. Add fish and simmer for an additional 15 minutes or until fish is completely cooked. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Stir Fry Categories: Seafood, Chinese Yield: 6 servings 3/4 lb Tuna steak Sesame oil 3/4 lb Halibut steak Rice flour 10 oz Baby carrots. Juice of 1/2 lemon 1 cn Water chestnuts 1 tb Soy sauce 2 cl Garlic 1/2 c White wine Recipe by: Net Cut the fish into bite size pieces. Dredge the pieces in the rice flour and let stand. Crush the garlic. Heat 1T of sesame oil in the bottom of a wok or heavy skillet. Stir fry the carrots and water chestnuts until NOT quite done. Place vegetables aside. Put more oil in the wok, add the garlic and cook fish until done. Cubes should be golden brown on surface. Return vegetables to wok. Add juice of lemon to the wok. Add the soy sauce and wine. This will thicken immediately. Serve immediatly with steamed rice. ~- ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish with Tomatoes Categories: Seafood Yield: 4 servings 1 Sole filets 1/2 t Thyme 1 Tomatoes 1/2 t Basil 3 cl Garlic 1/2 t Rosemary Juice from 1/2 lemon 1/4 t Cinnamon 1/2 t White pepper Recipe by: Net Plunge tomatoes into boiling water for a few seconds, then remove, cool and peel. Chop them finely. Add the garlic (I slice mine but many prefer to mince it) and the spices. Pour 3/4 of this into a lightly oiled baking dish, top with the fish, sprinkle with the lemon juice and cover with the remaining tomato mixture. Bake at 350F for 30 minutes, check the fish for flakiness and, if it's not done, bake it in 10 minute increments until it's nicely cooked through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Florida Sauce Categories: Barbecue, Poultry, Seafood, Sauces Yield: 1 servings 1 c Butter 6 oz Horseradish 1/2 c Brown sugar; packed 1/2 c Lime juice 1 c Tomato puree 1 tb Worcestershire sauce 1/2 c Vinegar 2 ts Tabasco sauce In a large saucepan melt butter and add remaining ingredients. Simmer slowly for 20-25 min., stir frequently to prevent burning. Sauce can be used immediately. Use this sauce the same day becauce flavors fade quickly. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fruited Fish Categories: Seafood Yield: 4 servings 1 lb Fish fillets 2 tb Fresh parsley; minced (or 1 1/4 c Frozen orange juice -of drie -concentrate. 1/2 c Water 2 tb Lemon juice 4 tb Orange marmalade 1 ts Dried dill 1 ts Arrowroot 1 ts Paprika Recipe by: Net Place fish in shallow non-metal casserole. Combine the rest of the ingrediants except the arrowroot and marmalade and stir till OJ dissolves. Reserve 1/2 cup of sauce and pour the rest over the fish. Let the fish marinate for at least 45 minutes, turning once. Preheat broiler. Remove fish from marinade and put in broiler pan. Add 3 tablespoons of marmalade to the marinade and heat. Broil fish 4 inches from heat for 10-15 minutes, basting with marinade several times, until fish flakes. Add 3 teaspoons of marmalade to reserved sauce, and add the arrowroot, stirring until the sauce begins to thiken. Put fish on serving dish, pour sauce on top or serve on the side. Yield 4 servings, Calories 163 Fat 1 gram %CFF 5% Cholesterol 23 mg Sodium 23 mg Fiber .2 g ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled 'napalm' Shrimp Categories: Seafood Yield: 1 servings 2 lb Shrimp 20-26 count 1 ts Lemon juice 1 lg Habanero chile stem removed 1/2 ts Pepper --- chopped 1/2 ts Paprika 1/2 Butter 1/2 ts Cumin seed; ground 1 1/2 tb Onion; chopped 1 tb Brown sugar 1 tb Cayenne Bamboo skewers 2 ts Worcestershire sauce Frist, peel and devein shrimp. Wash,drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove for heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin. brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and let marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Salmon Categories: Seafood, Main dish Yield: 6 servings 6 Medium salmon steaks 1/4 ts Dried dill weed 1/3 c Olive oil 1 ts Salt Cloves garlic, crushed 1 c Fine dry bread crumbs 1/2 c Chopped parsley 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Salmon with Honey Mustard Glaze Categories: Seafood Yield: 1 servings 6 oz Salmon fillets; brushed 2 tb Water; warm -with oil 2 ts Soy sauce 2 tb Honey 1 pn Salt; to taste 2 pn Dry coleman's mustard 1 pn Black pepper; to taste Recipe by: Gordon Restaurant, Chicago Preparation Time: 0:10 STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh sid e of fish with glaze before removing from grill. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Seafood, Meat, Poultry Seasoning Categories: Seasonings, Seafood Yield: 1 servings 1/4 c Salt 3/4 ts Granulated onion 1 tb Granulated garlic Or powdered onion Or powdered garlic 1/4 ts Cayenne pepper 1 tb Fresh ground black pepper 1/4 ts Dried thyme; crumbled 1 tb Paprika 1/4 ts Dried oregano; crumbled Use this on roasted or grilled seafood, meat and poultry. Makes about 3/4 cup. Mix all ingredients. Store in glass jar. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Guy's Paella Categories: Spanish, Seafood, Rice Yield: 6 servings 1 1/2 Shrimp; prawns - raw 1/4 ts Saffron; spanish 1 1/2 Clams; live 2 ts Salt 3 lb Chicken; - cut frying up and 2 c Rice; uncooked 1/3 c Olive oil 6 c Hot water 2 Lg onion; - chopped 1 c Sweet red pimientos 4 c Garlic; mashed to a paste Recipe by: Prodigy - GUY ATTWOOD (NFWF89A) OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside. Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells. Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked. The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen. GUY ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ham with Honey Mustard Glaze Categories: Main dish, Seafood Yield: 1 servings 1/2 ts Finely shredded orange peel 1 tb Honey 1 tb Dijon-style mustard 2 Ly cooked lean boneless ham 1/8 ts Ground ginger -s 1 tb Orange juice ts /4" thick (1 lb total) Halve each ham slice, forming 4 equal pieces. For glaze, in a small bowl combine orange peel, mustard, honey, and ginger. Brush over ham slices. Grill ham on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill ham 8-10 minutes more or till heated through. Brush often with glaze. BROILING DIRECTIONS: Place ham on the unheated rack of a broiler pan. Broil 3" from the heat for 6 minutes. Turn and broil 6-8 minutes more or till heated through. Brush occasionally with glaze. Per serving: 187 calories, 24 g protein, 6 g carbohydrates, 6 g fat, 60 mg cholesterol, 1,476 mg sodium, 341 mg potassium ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Indonesian Shrimp Sate with Peatnut Sauce Categories: Seafood Yield: 4 servings 1 tb Oil ***marinade*** 2 tb Onion; fine chop 2 tb Oil 2 lg Garlic; minced 6 cl Garlic 1 ts Fresh ginger root; chopped 2 tb Onion; fine chop 1/2 ts Cayenne 2 ts Turmeric 3/4 ts Salt 1/4 ts Cayenne 1/8 ts Cumin; ground 1 ts Salt 2 tb Light soy sauce 4 tb Peanut butter 3 tb Corn syrup, dark 8 tb Fresh lemon juice 3 tb Fresh lemon juice ***shrimp*** 1/2 c Peanut butter 4 Medium shrimp shelled 6 oz Canned cocnut milk -deveined Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 min. over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 min. and transfer to bowl or food processor container. Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut butter and the coconut milk. Mix very well. At serving time, if sauce is to thick, add addittional coconut milk or lemon juice to thin to desired dipping consistancey (serve at room temp.). Sauce will keep in fridge if covered. Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and salt. Saute over low heat for about 4-5 min. Transfer to bowl and mix with peanut butter and lemon juice. Spoon over skewered shrimpand marinate for 30-60min. Grill shrimp: Place shrimp on prepared grill and cook about 1 min. or until done on each side or until slightly charred. Serve shrimp with ample lemon wedges and peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kentumere -- (Fish & Spinach in Tomatoes) Categories: Seafood, African Yield: 4 servings 1 c Palm oil; no substitutes 1 c Tomatoes 1 c Onion; coarsely chopped 1 c Kippered herring 1/2 ts Cayenne pepper 1 c Fresh spinach; chopped Recipe by: African News Cookbook-African Cooking for Western Kitchens Heat the oil in a large skillet or heavy pot, then saute onions and pepper together. Mash or grind the tomatoes and stir them in, along with the remaining ingredients. Cook at a moderate temperature for 15 minutes, or until fish is tender and flaky. If there is too much oil on the surface for your liking, skim some off with a spoon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Broiled Fish Categories: Seafood Yield: 4 servings 1/2 c Margarine; melted 1 tb Chopped parsley 1/4 c Lemon juice, bottled; 1/2 ts Paprika -(concentrate) 1 lb Orange roughy fillets; 2 c Fresh bread crumbs; (4 -thawed -slices) Recipe by: Debbie Collin Preparation Time: 0:10 Combine margarine and lemon juice in measuring cup. In separate bowl, mix together bread crumbs, parsley, and 1/4 cup of the lemon juice mixture. To the remaining lemon juice mixture, add paprika, and dip fish. Broil until fish easily flakes with a fork (about 5 minutes). Top fish with crumbs. Broil until heated through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinade for Fish and Poultry Categories: Marinades, Seafood, Poultry Yield: 1 servings 1 tb Ginger; fresh 1/4 c Olive oil 1 cl Garlic 1/4 c Lemon juice 1/4 c Soy sauce Pepper to taste Combine ingredients together in food processor or blender. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Matata (Clam and Peanut Stew) Categories: Seafood, African Yield: 4 servings 1 lg Onion, finely chopped 1 tb Salt 2 oz Peanut oil 1/2 ts Black pepper 4 c Clams; chopped 1 ts Red chile; crushed 1 c Peanuts; chopped 1 1/2 lb Fresh pumpkin leaves (or 2 Tomatoes; chopped -spinach) -- chopped Recipe by: Mrarchway@aol.com Saute the onions in oil in a large saucepan until soft. Add the clams, peanuts, tomatoes, salt, pepper and crushed chilies and simmer for 30 minutes. Prepare the leaves by washing and peeling. What peel a pumpkin leaf? Yes, and it is easy to do. Turn the leaf on its back and using a paring knife cut just underneath the cuticle at the tip of the stem. Pull the fibrous covering of the stem off along the stem and up the veins of the leaf. It should peel off in one piece. It is easy once you get the hang of it. Add the chopped and peeled leaves to your soup, cover tightly and serve when wilted. Serve with white rice, nsima, or ugali. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Fish Categories: Seafood Yield: 1 servings Fish White wine Veggies Herbs Recipe by: Net Poach fish by laying it on top of a steaming pot of soup/stew which you make with cubed veggies (try: eggplant, onions, zuchinni, tomatos, mushrooms, garlic, etc), herbs, white wine, and water. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Prawn (Shrimp) Curry Categories: Seafood Yield: 1 servings 1/2 kg Prawns 1/4 ts Garlic powder 2 Onions diced into small 1/2 ts Ginger powder -pieces 1 bn Fresh corriander 1/4 Cinnamon 1 ts Salt 1/4 ts Chilli powder 1/4 ts Turmeric powder 1/2 ts Dhania powder 1 tb Oil Recipe by: Somesh Rao 1. Clean the prawns and squeeze out the water 2. Add chilli, dhania, garlic, ginger, turmeric powder, salt and mix well 3. Boil prawns on low heat 4. Add 1 tsp of oil to the boiling prawns 5. When water evaporates and the prawns are dry remove from stove 6. Heat the oil in and put the cinnamon bit 7. Add prawns and fry for 2 minutes 8. Add onions and fry till they turn brown 9. Sprinkle corriander leave and remove from fire ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quickie Tartar Sauce Categories: Sauces, Seafood Yield: 1 servings 3/4 c Miracle whipr 1 tb Lemon juice, bottled; 2 tb Pickle relish -(concentrate) Recipe by: Debbie Collin Combine all ingredients. Cover, chill, and serve with fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Rio Grande Catfish Categories: Barbecue, Seafood, Southwest Yield: 4 servings 2 Jalapeno peppers; stemmed 1/2 c Lime juice; freshly squeezed -and minced 1/2 tb Cumin powder 3 Serrano peppers; semmed and 2 tb Cilantro; minced -minced 4 8 oz catfish fillets; skinle 1/2 md Onion; diced -ss & boneless 2 cl Garlic; pressed 1 c Tomatoes; peel, dice, chill 1 c Vegetable oil Recipe by: Chile Peppe Magazine - Sep/Oct 1990 In this part of the country, the table fish of choice is the catfish--at least it's the most common. You can usually order this fish prepared any way that you like it, as long as it's fried. Now, I've no complaints with a well-fried catfish, but there had to be another way. So a couple of nights ago, a few friends were over and we tried out this idea. Our "impartial" panel of judges decided that this was a definite keeper, and we are pleased to pass it on to you, literally, hot off the grill! Combine the first eight ingredients in a blender and coarsely blend. Place the filets in a non-reactive container large enough to hold them in a single layer. Pour the marinade over the filets and cover. Turn the filets once after thirty minutes. After a total marinating time of no more than one hour (any longer and they'll start to fall apart), grill them quickly over very hot mesquite coals, about 2-4 minutes per side, basting with the marinade. Place each filet on a plate, and top with 1/4 cup of chilled chopped tomatoes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rellenong Bangus Categories: Seafood Yield: 4 servings 800 Bangus; * see note 12 Pepper 1 Soy sauce 1 Butter 1 Salt 13 Peas; drained 1 Lime juice 14 Raisins 14 Water 14 Potato; finely chop & fried 1 Cooking oil 2 Eggs; beaten 2 Garlic; crushed 12 Flour 1 Onion; finely chopped 12 Cooking oil 13 Tomato; finely chopped Recipe by: Nila Sweeney * If you can't get fresh bangus (milkfish) try any fine-boned freshwater fish. Carp is good. 1. Clear and gut fish and pound until soft. Slit back of fish open with a very sharp knife and remove backbone. Scrape meat with a spoon and remove and keep skin in one clean piece. 2. Soak skin in mixture of line, soy and pepper. Set side. 3. Boil fish with a pinch of salt and 1/4 cup water until colour changes. Set aside. Drain when cool and pick out bones. 4. Sauté garlic, onion and tomatoes in hot oil. Add fish and season. Cook 5 min. Remove from heat. 5. Add butter, peas, raisin, potatoes and eggs. Mix thoroughly. 6. Stuff fish skin with mixture and sew opening. Dredge in flour and fry quickly until brown. Arrange on platter and serve garnish with corriander, lime, and lemon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Soup with Ginger Broth Categories: Seafood, Soups/stews Yield: 8 servings 1 ts Oil 1 tb Lemon juice 2 Garlic cloves; minced 3 Carrots; sliced thinly 1 tb Ginger root; minced 1/4 Lb. Scallops; diced 1 ts Lemon peel; grated 1/4 Lb. Shrimp; diced 1/4 ts Red pepper flakes 1 ts Sesame oil 4 c Chicken broth 4 Green onions; chopped fine 2 tb Fish sauce 2 tb Cilantro; chopped Recipe by: Bonnie Stern, Simply HeartSmart Cooking Preparation Time: 0:30 Heat oil in large saucepan or Dutch oven, Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant. Add stock, fish sauce and lemon juice and bring to boil. Add carrots. Reduce heat and simmer gently for 15 minutes. Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked. Serve sprinkled with cilantro. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shermula (Spicy Fish with Honey and Raisins) Categories: Seafood, African Yield: 2 servings 3 ts Cayenne pepper 6 tb Wine vinegar 1/4 ts Ground cumin 2 tb Water 1 ts Salt 1/2 ts Ground cinnamon 1 Lb. Firm-fleshed fish * 1/2 ts Black pepper Flour 1/2 c Honey 2/3 c Olive oil 1/4 c Raisins 1 Lg. Onion, finely sliced Recipe by: Los Angeles Times Spring 91 * (shark, snapper, halibut) in steaks or fillets This recipe is a knockout winner! Serve with couscous prepared with toasted almond slivers, currents and chopped Italian parsley. Mix 1 tsp cayenne, cumin and 1/2 tsp salt. Rub fish with mixture and let stand in refrigerator 1 hour. Dredge fish in flour. Heat olive oil in skillet over medium-high heat until hot but not smoking. Fry fish, turning halfway through, for total cooking time of 10 minutes per inch of thickness. Remove from pan and set aside. Pour off all but 2-3 TBS oil. Fry onion in remaining oil until golden, about 5 minutes. Add remaining 2 tsp cayenne, wine vinegar, water and remaining 1/2 tsp salt. Cook 5 minutes at medium heat. Add remaining ingredients and simmer until water is nearly evaporated and only oil and honey-onion paste remain in skillet, about 7 minutes. Add fish and warm briefly before serving. Makes 2-3 servings. Uploaded 16 June 1991 by Lon Hall mrarchway@aol.com ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Kebobs Categories: Appetizers, Seafood Yield: 1 servings 2 Lb. Large shrimp 1/2 ts Sugar 1/3 c Sherry 1/4 ts Garlic 1/3 c Sesame oil 1/4 ts Ginger 1/3 c Soy sauce Peel and devein shrimp and place in a large shallow container. Combine remaining ingredients, stirring well; pour over shrimp. Cover and refrigerate for 2-3 hours, stirring occasionally. Remove shrimp from marinade, reserving marinade. Thread shrimp on skewers. Grill over medium-hot coals 3-4 min. for each side or until desired degree of doneness, basting frequently with marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole in Wine Categories: Main dish, Seafood Yield: 2 servings 10 oz Sole fillets; 2 pieces 2 tb Parsley; chopped 2 tb Tomatoes; peeled & chopped Salt & pepper 5 Mushrooms; chopped 2 tb Shallots; chopped 1/2 c Dry white wine Recipe by: Net Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The Mixture. Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30 Minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sweet and Sour Fish Categories: Seafood Yield: 4 servings 1/4 c Carrot; grated 2 tb Water 2 tb Vinegar 1 lb Fish fillet,; cut in 1" cube 1 sm Tomato; peeled and chopped -s 1/2 tb Sugar 1/4 t Salt 1/4 c Green pepper; diced 2 tb Ketchup Recipe by: Net Fry fish in srayed skillet. Combine first column ingredients in pot and simmer five minutes. Add vegetables and cook a few more minutes. Pour over fish and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sweet and Sour Pork Kabobs Categories: Main dish, Seafood Yield: 1 servings Med carrots; cut 1" pieces 8 oz Can pineapple slices 1/4 c Red wine vinegar 1 tb Cooking oil 1 tb Soy sauce 1 1/2 ts Cornstarch 1 ts Sugar Garlic clove; minced 12 oz Lean boneless pork; 1"pieces Sm green pepper; 1" squares Sweet red pepper; 1"squares Cut carrots, pork, green and sweet red pepper into 1" pieces. In a saucepan, cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-14" skewers, leaving 1/4" between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or till pork is no longer pink. (or, broil 4-5" from the heat for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce. Per serving: 250 calories, 22 g protein, 18 g carbohydrates, 10 g fat, 62 mg cholesterol, 322 mg sodium, 560 mg potassium ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tagliatelle with Salmon and Horseradish Sauce Categories: Pasta, Seafood Yield: 2 servings 150 Tagliatelle, green -pieces 2 Salmon steaks (cross 1 Milk --sections) -- 150g each 1 ts Horseradish Salt and pepper, to taste 1/2 ts Dill 1 pk Cream cheese (100g); cut in Recipe by: Tip magazine Preparation Time: 0:20 Cook the pasta according to instructions. Poach the salmon in simmering, salted water, for about 10 minutes, until just done. In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth. Bring the sauce just to a boil and remove from the heat. Stir in the horseradish and dill. Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces. Divide the pasta on two plates, topped with salmon and sauce. Lekker with spinach. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout in Foil Categories: Seafood Yield: 2 servings 2 Trout; cleaned 50 Butter. 1 md Onion; diced. Salt & pepper 1 Carrot; diced. 2 cl Garlic. 1 tb Parsley; . 1 md Lemon; peeled and sliced in 4 tb Dry white wine. Recipe by: Net Take one sheet of aluminum-foil that is longer by about 15 cm than the fish (on both ends), and put half of the diced carrot, half of the onion and half the parsley on it. Put the fish on top. Mince and then smear one of the garlic colves over it, add salt and pepper. Slice half the butter into thin slices that will cover the fish (one next to the other). Do the same with the peeled lemon slices. Make a sort of boat with the foil, add half the wine, carefully, and closa the boat tightly. Cook for 15min at 220 C, and serve. You can marinade fish in lemon and white wine before cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vegetable Stuffed Sole Categories: Seafood Yield: 6 servings 1 1/2 ts Salt; (or less) 1/4 c Dry white wine 1/2 ts Dill weed 1 tb Cornstarch 1/4 ts Pepper 1/2 ts Salt 6 Sole fillets; (about 2 lbs.) 1/8 ts Pepper 2 md Carrots; cut in strips, each 1 c Skim milk 1 md Green pepper; cut in 1/4 c Dry white wine -strips, each Recipe by: Net Heat oven to 350 degrees. Mix 1/2 tsp. salt, dill weed, and 1/2 tsp. pepper and sprinkle over sole fillets. Divide vegetables among fillets and roll up. Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour 1/4 cup wine over fish, cover with foil and bake until fish flakes very easily with fork, about 40 minutes. Combine cornstarch and milk in a 1.5 quart saucepan and stir in flour, salt, and pepper. Stir in remaining wine, heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange fish on serving platter, pour sauce over fish, garnish with fresh dill weed if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yucatan Bbq Sauce Categories: Barbecue, Poultry, Seafood, Sauces Yield: 1 servings 2 Lemon peel and juice -(chimayo) 5 Oranges peel and juice 1/2 c Powdered californa chile 1 tb Achiote seed softened in 6 cl Garlic large -warm water 1 c Olive oil 1 ts Cayenne 3 tb White wine vinegar 1/2 c Powdered chile ancho 2 ts Salt 1/2 c Powdered new mexico chile Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processer or blender and process until its chopped to a coarse sticky paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear thickly on chicken of fisk. let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or bbqing. Basting occasionally during the cooking. Covers 3-4 chickens. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Chicken Jambalaya Categories: Cajun, Seafood, Rice, Poultry Yield: 6 Servings 1 1/2 c Popcorn shrimp 1/8 c Birds eye peppers 2 tb Olive oil 1/8 c Chili peppers 1/2 c Chopped cashews 1/2 ea Large spanish onion 1/2 c Lotus seeds (optional) 3 ea Chives sliced in 1 cl Crushed garlic 1/8 inch pieces 1 ea Boneless chicken breast 1/4 lb Of bacon Chopped into squares 2 c Long grain rice 1 c Dry sherry Put in olive oil with the crushed garlic in a skillet put in shrimp with lightly breaded chicken. Add onions about 3 min later with chives the add pre cooked bacon with lotus seeds. Add in rice and simmer for 4 minutes. Add all other items and cook until the rice is done. Garnish with sliced oranges and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Blackened Spice Mix and Blackened Fish Categories: Seasonings, Seafood Yield: 1 Servings 1 T Paprika 3/4 t Black pepper 2 1/2 t Salt 1/2 t Thyme 1 t Onion powder 1/2 t Oregano 1 t Garlic powder 1/4 t Sage 1 t Cayenne pepper -White fish fillets 3/4 t White pepper -Vegetable oil Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Trout with Fennel Categories: Seafood Yield: 2 Servings 1 lg Fresh rainbow trout (2-3 lb) 4 Fennel sprigs (up to 6) -- head left on if desired -- (the feathery fronds) 1/2 c Dry white wine 2 tb Butter; cut in small pieces 1 Lemon; cut in slices ------------------------MEUNIERE BUTTER WWITH FENNEL------------------------ 1/3 c Unsalted butter Salt and pepper; to taste 1/2 sm Lemon; juice of 1 tb Chopped fresh fennel leaves Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter. Bake at 350 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2. Typed for you by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blue Cheese-Stuffed Shrimp Categories: Appetizers, Dairy, Seafood Yield: 2 Dozen 6 c ;Water 1/2 ts Prepared mustard 24 Fresh jumbo shrimp; unpeeled 1 ts Green onion; finely chopped 3 oz Cream cheese; softened 3/4 c Parsley; finely chopped 1 oz Blue cheese; crumbled Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp, leaving tails intact. Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour. From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dill Medallions Categories: Seafood Yield: 4 Servings 4 Salmon medallions 1/2 ts Grated lemon peel 1 sm Zucchini 1 ds Cayenne pepper 2 tb Butter Salt; to taste -----steaming liquid----- -----dill butter----- 2 c Water 6 tb Butter; softened 2 tb Salt 1/8 ts Dried dill weed 1 1/2 ts Dill weed To form the medallions, place two deboned fillets flat on the table and back to back. Roll from the narrower belly end and secure with toothpicks, forming a salmon roll. Slice the roll into 1 inch thick medallions. Combine dill, lemon peel, pepper and salt and sprinkle over the medallions. Place on a greased rack over the liquid, steaming for 10 minutes. In a small bowl, blend the butter and dill together. Spoon butter onto plastic wrap and shape into a roll. Refrigerate until firm. Slice zucchini into thin pieces, removing any seeds. Saute lightly in butter. Remove the medallions from the steamer and place on a serving platter covered with fresh spinach. Surround with the sliced zucchini and top with dill butter. Serves 4. UW Sea Grant Advisory Services. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Drunken Fish Categories: Seafood, Chinese, Main dish Yield: 4 Servings 1/2 oz BLACK FUNGI 1 1/2 c CHICKEN STOCK 1 (2-lb) SEA BASS OR 1/4 ts SALT 1/2 lb SOLE FILLET 2 tb SUGAR 2 tb CORNSTARCH 3 tb PALE DRY SHERRY 1 EGG WHITE (1/2 EGG WHITE IF 1 1/2 c SOYA BEAN OIL -SOLE FILLET IS USED) The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish in Adobo Sauce Categories: Seafood, Spicy Yield: 6 Servings 2 Ancho Chiles; Dried, OR 1 Clove Garlic; Minced 1/2 ts Red Peppers; Crushed 1 ts Salt 2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed 1/4 c Vegetable Oil 1/4 ts Cumin; Ground 8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground 1 c Orange Juice 1 ds Cloves; Ground 1 c Onion; Cut Up, 2 Md. ---------------------------------GARNISHEES--------------------------------- Lettuce; Shredded, Half Head Radish Roses 1 Orange; Thinly Sliced, 1 lg * Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish in Cilantro Sauce Categories: Seafood Yield: 6 Servings 2 lb Fish Fillets; * 1/2 Pickled Jalapeno Pepper; ** 1 Onion; Sliced, 1 small 1/2 ts Salt 1 Clove Garlic; Small, Minced 1 ds Pepper 1 tb Vegetable Oil Salt 1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped 2 tb Lime Juice * Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fresh Salmon with Tricolored Peppercorn Sauce Categories: Seafood Yield: 4 Servings 1/2 Fresh lemon 1 ts Fresh lemon juice Salmon steaks or fillets 1 tb Tricolored peppercorns -- (to serve 4) -- finely crushed 1/3 Stick butter* 1 tb Fresh dill; finely chopped 1 ts Dijon mustard *No substitutions. Squeeze juice from lemon half over salmon and barbecue or broil. Don't overcook. Melt butter; mix in mustard and lemon juice. When salmon is done, sprinkle evenly with crushed peppercorns, add dill, and drizzle melted butter sauce over all. Serve immediately. From 1994 "Shepherd's Garden Seeds Catalog." Pg. 84. Typed for you by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Seafood Flautas Categories: Mexican, Seafood Yield: 5 servings 1 x Roasted Tomato Sauce; * 1/2 c Monterey Jack Cheese; Shred 8 oz Crab Meat; ** 14 oz Artichoke Hearts; *** 1/2 c Green Onions w/tops; Sliced 10 ea Flour Tortillas; **** 1 T Butter Or Margarine 4 T Butter Or Margarine 1/2 c Dairy Sour Cream * See recipe #462. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed (about 1 1/2 cups). *** Artichoke hearts should be drained and cut into quarters. Use one 14 oz can. **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nasi Goreng (Indonesian Fried Rice) Categories: Indonesian, Seafood, Rice Yield: 6 Servings 2 c Long-grain rice 1 tb Kecap manis** 4 c Chicken stock or water 2 Green peppers; chopped 1 tb Cooking oil 1 c Shredded cabbage 1 md Onion; peeled and chopped 6 lg Fresh shrimp (opt'l.) 1 Celery stalk; chopped -- peeled and deveined 2 Garlic cloves -- cut in quarters -- peeled and chopped 1 c Diced, cooked chicken or 1/2 ts Grated fresh ginger -ham or pork or lamb 1 tb Sambal oelek* Salt; to taste 1 ts Java curry *Hot pepper sauce. **Sweet soy sauce. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping. In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning. Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce." From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 58. ISBN 0-88862-788-2. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vermecelli with Hot Sauce Categories: Pasta, Seafood Yield: 1 Servings 2 tb Olive oil 2 tb Capers 3 Cl Garlic; minced 1 ts Basil leaves; crumbled 2 oz Anchovies; drained 1/4 ts Hot pepper flakes; or to tas 6 c Tomatoes, peeled; pureed 1/4 c Chopped parsley 1 c Green olives; pimiento-stuff 1 1/2 lb Vermicelli 1/2 c Black olives; chopped Heat the oil in a large heavy saucepan and saute the garlic until pale gold in color. Add the anchovies and stir, breaking them apart with the back of a wooden spoon. When the anchovies have dissolved, add the tomatoes and bring quickly to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in green and black olives, capers, basil and hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for 15 minutes. Adjust seasonings. Stir in the parsley and cook until the sauce has thickened. Cook the vermicelli according to directions until al dente. Drain. Toss with enough of the sauce to coat the pasta well. Serve any remaining sauce on the side. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Salmon with Horseradish Sauce Categories: Seafood, Sauces Yield: 4 Servings 4 c Water 1 Stalk celery, sliced 1 Lemon, sliced 1 ts Peppercorns 1 Carrot, sliced 4 (4 oz) salmon steaks Horseradish Sauce Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutess. Add salmon steaks; cover and simmer 10 minutes. Remove skillet from heat; let stand 8 minutes. Remove salmon steaks to serving plate; serve with Horseradish Sauce. Yield: 4 servings (186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce). 23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg cholesterol 155 mg sodium 27 mg calcium Horseradish sauce 1/4 cup reduced calorie mayonnaise 1/4 cup plain nonfat yogurt 2 tsp prepared horseradish 1 1/2 tsp lemon juice 1 1/2 tsp chopped chives Combine all ingredients; cover and chill. Yield 1/2 cup (25 calories per Tbsp) 0.4 gram protein 1.9 grams fat 1.2 grams carboyhydrate 2 mg cholesterol 49 mg sodium 15 mg calcium From Charlotte Moret, St. Louis, MO Source: Southern Living, August 1991 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Prawn Curry Categories: Seasonings, Seafood Yield: 6 Servings 2 Tamarind pods 1 tb Fenugreek 1/4 c Warm water 1 Tomato; cut into wedges 2 tb Fish curry powder 1 lb Prawns; shelled and deveined 2 tb Vegetable oil 1 Lime; juiced 1 Medium onion; finely choppe 1/2 c Coconut milk 1 ts Fennel seeds Recipe by: Tina Kanagaratnam Soak the tamarind in 1/4 cup warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract the juice and strain out any seeds or fibrous matter. Set aside. Mix the curry powder with a little water to form a paste. Set aside. Heat the oil in a wok over medium heat. Saute the onion, fennel, and fenugreek until the onion is translucent, about 5 minutes. Add the curry powder and continue frying. Add the tamarind water, mix well, and fry for minute or so longer. Add the tomato wedges and cook until softened, about minutes. Add the prawns and lime juice, and cook for 8 minutes or more, un the prawns are done. Add coconut milk, stir until thickened, and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Veracruz Style Categories: Seafood Yield: 6 Servings 2 lb Fish Fillets; * 1/2 c Pimento Stuffed Olives; ** 12 New Potatoes; Small, 1 lb 1/4 c Water 1/3 c Flour; Unbleached 1 tb Lime Juice 1 ts Salt 1 Pickled Jalapeno Pepper; *** 1/8 ts Pepper 1/2 ts Sugar 1/4 c Olive Or Vegetable Oil 1/8 ts Cinnamon; Ground 1 Onion; Large, Sliced 1/8 ts Cloves; Ground 1 Clove Garlic; Minced 1 Bay Leaf 15 oz Tomato Puree; 1 cn ---------------------------------GARNISHEES--------------------------------- Toast; Buttered * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through. Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Steaks Almondine Categories: Seafood Yield: 4 Servings 4 Salmon steaks 1/8 ts Peppercorns -----court bouillon----- 1 Bay leaf 6 1/2 c Water -----almondine butter----- 1 lg Carrot; cut in 1" pieces 1 tb Butter 1 1/2 c White wine 1/4 c Almonds; sliced 1 md Onion; sliced or chopped 5 tb Butter 2 Lemon slices 1 tb Fresh lemon juice 1 tb Parsley; snipped 1 ds Cayenne Combine the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about 1/3. Strain the liquid through cheese cloth. Use 1-2 cups for steaming the steaks, about 9-10 minutes. The rest of the court bouillon may be saved by freezing. In a small skillet, melt 1 tablespoon butter over medium heat. Add almonds. Cook and stir over medium heat until almonds are light brown, about 4 minutes. Add 5 tablespoons of butter, the lemon juice and a dash of cayenne pepper. Stir until the butter melts and then pour over the steamed salmon steaks. Serve with a fresh fruit salad, au gratin potatoes, broccoli spears and fresh Italian bread. Serves 4. (Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops with Garlic, Ginger and Chives Categories: Appetizers, Dairy, Seafood Yield: 4 Appetizers 1 lb Small, fresh bay scallops* -- peeled & finely chopped 1/2 Lemon; juice of 1 ts Finely chopped fresh ginger 1/4 c Unsalted butter 1/4 c Fresh bread crumbs 1 ts Oil 1 tb Fresh, snipped chives 1 lg Garlic clove 1/4 c Freshly grated Parmesan *If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready and buttered 4 individual coquille dishes or a medium gratin dish. Place scallops, along with butter-ginger juices into dish; spread evenly. Sprinkle with bread crumbs, chives and, lastly, the Parmesan. Place dish 5" below broiler element and broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes. Serve at once. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN 0-88862-788-2. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Adobo Sauce Categories: Seafood Yield: 6 Servings 3 lg Dried Ancho chiles, stems 1/4 ts Ground cumin -and seeds removed 1/4 c Vegetable oil 1 Dried Pasilla chile, stem 1/4 c Distilled white vinegar -and seeds removed 1 1/2 ts Sugar 1 lg Onion, chopped 1 1/2 lb LARGE shrimp, shelled 2 Cloves garlic, chopped -and deveined 1/2 ts Dried oregano Serves 6 Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste. Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes. Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done. The Whole Chili Pepper From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp With Pumpkin Seed Sauce Categories: Seafood, Sauces Yield: 4 Servings 1 lb Shrimp; * 1 1/2 ts Coriander Seed; Ground 1/2 c Onion; Finely Chopped, 1 Md 1 ts Salt 1 Clove Garlic; Minced 1/2 ts Instant Chicken Bouillon 2 tb Vegetable Oil 1/2 ts Sugar 2 tb Flour; Unbleached 1/2 c Pumpkin Seeds, Toasted, *** 8 oz Tomatoes; Cut Up, 1 cn 2 tb Lime Juice 1 Pickled Jalapeno Pepper; ** ----------------------------------GARNISHH---------------------------------- Rice; Hot, Cooked * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimps Peppino Categories: Seafood Yield: 4 Servings 2 c Large, homemade croutons -- peeled and quartered 1 lb Large shrimp (abt. 24) 1/3 c Dry white wine -- shelled and deveined 2 md Tomatoes; peeled 1 tb Flour -- seeded, coarsely chopped 1/4 c Olive oil 1 tb Chopped fresh basil 1/2 c Unsalted butter 1 tb Chopped fresh oregano 2 Garlic cloves Salt and pepper; to taste Cut thick slices (about 4) of French bread into quarters. Drizzle with some olive oil. Bake in a hot oven until golden brown, turning several times. Can be made in advance and kept in a sealed container for several days. These will be your croutons. To cook tableside, choose a large chafing dish or skillet that sits securely over a flame. Prepare ingredients ahead of time and place in individual bowls. Lightly sprinkle shrimp with flour. Heat oil and butter in skillet until bubbling. Add quartered garlic cloves and cook, stirring, over medium heat for several minutes, to infuse butter with garlic essence. Remove garlic. Add shrimp and cook briefly on one side - just until they turn pink. With tongs, quickly turn and cook other side. Add white wine, tomatoes, herbs, salt and pepper. Cook 2 minutes longer, stirring frequently. Place croutons in and around the shrimp. Turn to let both sides of croutons absorb some of the butter-garlic juices. Serve at once, giving each person several shrimp and croutons, then spooning over some of the tomatoes and sauce. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 51. ISBN 0-88862-788-2. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimps with Basil, Leeks and Tomatoes Categories: Seafood, Rice Yield: 2 Servings 6 Jumbo fresh shrimp (1/2 lb.) 2 tb Unsalted butter -- peeled and deveined 2 tb Olive oil 1/3 c Lemon juice or white wine 2 Tomatoes; peeled 1 Garlic clove; peeled -- seeded and chopped -- finely chopped Salt and pepper; to taste 2 tb Fresh basil; chopped Whole basil sprigs; garnish 2 Leeks; white part only Prepared rice "With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice." Marinate prepared shrimp several hours in lemon juice or white wine, with half the garlic and half the basil. Meanwhile, cut leeks lengthwise and wash well under running cold water, then chop. Heat 1 tb. butter and 1 tb. oil in large skillet until hot. Add leeks and saute 5 minutes, or until soft. Add remaining garlic and the tomatoes; cook over medium heat 6 to 8 minutes. Add remaining basil and salt and pepper to taste. Cook until thick. Mixture can be refrigerated at this point, overnight, if desired. Several minutes before serving, reheat leek-tomato mixture over medium-high heat in skillet. In separate pan, heat remaining butter and oil until sizzling. Add shrimp and cook on first side 40 seconds, or until they turn pink. Turn and cook on remaining side 40 seconds more. Pour heated leek-tomato mixture over top of shrimp and cook, stirring, 1 minute. Serve at once over rice pilaf, if desired, garnished with whole basil sprigs. Yield: Serves 2 as an entree, or 3 as an appetizer. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 10. ISBN 0-88862-788-2. Posted by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Salmon Bites with Lemon Balm on Pumpernickel Categories: Appetizers, Dairy, Seafood Yield: 6 Appetizers 6 sl Pumpernickel bread Salt and pepper; to taste -- cut in squares 4 oz Cream cheese; at room temp. -- 4 squares per slice 1/4 lb Canadian smoked salmon Unsalted butter -- thinly sliced 1 tb Chopped fresh lemon balm 1 sm Red onion 1 ts Lemon juice -- thinly sliced in rings ----------------------------------GARNISHH---------------------------------- Lemon slices Lemon balm sprigs Spread pumpernickel squares with butter. Blend lemon balm with lemon juice, salt, pepper and cream cheese. Spread evenly onto buttered squares. Place a small piece of salmon on top of each square, then a red onion ring. Arrange on serving platter; garnish. Variation: Use chopped chives or dill instead of lemon balm. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 61. ISBN 0-88862-788-2. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Steamed in Corn Husks Categories: Seafood Yield: 6 Servings Chipotle Mayonnaise; * 3/4 c Tomato; Seeded & Chopped 12 Corn Husks; Dried 2 Cloves Garlic;Finely Chopped 2 Poblano Chiles; ** 1/4 ts Salt 2 Red Bell Peppers; Chopped 2 lb Orange Roughy Or Cod Fillets * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Whole Baked Fish with Dill Categories: Seafood, Rice Yield: 4 Servings 3 lb Whole fish Lemon juice; to taste -- preferably fresh Butter 4 Shallots; peeled 1 c Clam juice or fish stock -- finely chopped White wine 8 md Mushrooms; sliced 1/2 c Whipping cream 6 Fresh dill sprigs 2 To 3 tb. beurre manie Salt & white pepper to taste ----------------------------------GARNISHH---------------------------------- Whole dill sprigs Dilled lemon slices Enright writes: "In Canada, fresh whiting is sold most months, while springtime and summer bring a selection of...salmon, trout, pickerel and perch. Fresh or frozen fillets (sole, perch, haddock, turbot) may be substituted, but be sure to reduce cooking time." Have the fish "dressed," that is, scaled, eviscerated and fins removed. To behead or not is up to you. To bake fish, the rule of thumb is: 10 minutes per inch thickness of fresh fish (measured at its thickest point) or for frozen fish, 20 minutes cooking time for each inch thickness. Butter an oval baking dish large enough to hold fish. Sprinkle pan with half the shallots, mushrooms and dill sprigs. Lay fish on top. Season with salt, pepper and lemon juice. Place remaining shallots, mushrooms and dill sprigs on top of fish; dot with butter. Combine clam juice or stock with white wine; pour around fish. Loosely cover pan with foil and bake at 450 F. until fish flakes when tested with a fork. Remove fish to heated platter. Debone and keep warm in low oven. Strain pan juices into a medium, heavy saucepan. Discard dill but reserve shallots and mushrooms. Add cream and boil over high heat to reduce sauce by one third. Whisk in beurre manie a bit at a time until the sauce is sufficiently thick. Season with salt, pepper and lemon juice. Add reserved shallots and mushrooms. Pour some sauce over baked fish and serve remainder separately. Garnish with whole dill sprigs and dilled lemon slices. (For these, mince dill and place on cutting board. Gently fold a lemon slice in half and roll onto the minced dill to form a center band of dill.) Serve with white rice seasoned with fresh lemon thyme and sauteed baby carrots or broiled tomato halves. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 40. ISBN 0-88862-788-2. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Shrimp Appetizer Supreme Categories: Garlic, Appetizers, Seafood Yield: 6 Servings 2 lb Extra-large shrimp 1 1/2 c Fine dry bread crumbs 1 t Salt 1 t Crushed basil leaves 1/2 t Pepper 2 t Chopped parsley 4 T Lemon juice 1/2 t Dill weed 3 Cloves fresh garlic, crushed 1/2 c Melted butter 4 T Mayonnaise 4 T Olive oil Shell and devein shrimp. Mix salt, pepper, lemon juice, garlic and mayonnaise. Stir in shrimp and refrigerate for 1 to 2 hours. Mix bread crumbs, basil, parsley and dill. Coat each shrimp with crumbs and place in single layer in shallow baking dish. Stir melted butter and olive oil into remaining marinade. Pour over shrimp. Bake at 400 degrees for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Clams Categories: Garlic, Seafood Yield: 2 Servings 12 Cloves fresh garlic, minced 1 t Italian seasoning 1 Bunch green onions, minced 1 c Dry white wine 1/2 c Butter 1 c Clam juice 1/4 c Vegetable oil 1 c Water 1/2 c Chopped parsley 24 Cherrystone clams, cleaned In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fettuccine with Shrimp and Cream Sauce Categories: Garlic, Pasta, Seafood, Appetizers Yield: 4 Servings 1 lb Fettuccine Noodles 1 c Chopped green onions 1/2 c Oil 1 T Red pepper 1/4 c Butter 2 T Flour 24 Cloves fresh garlic, chopped 1/2 c Dry white wine 1 lb Fresh jumbo shrimp, 1 pt Heavy cream Butterflied 1 sm Wedge (5 oz.) Parmesan 1 c Chopped fresh parsley Cheese, grated 2 c Chopped fresh mushrooms Salt to taste Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Marinated Shrimp for a Crowd Categories: Garlic, Seafood, Salads Yield: 30 Servings 10 lb Small shrimp in shell 1/4 c Lemon juice 1 1/2 c Dehydrated, sliced or 2 T Sugar Chopped onion 2 T Worcestershire sauce 1 1/2 c Water 2 t Salt 1 qt Olive oil 3/4 t Granulated garlic 1 1/2 pt Cider vinegar Few drops hot pepper sauce 1 pt Capers with juice Cook shrimp, peel, devein and rinse well. Reconstitute the dehydrated onion in 1 1/2 cups of water. Alternate layers of shrimp and onions in large flat pan. Combine remaining ingredients and pour over both shrimp and onions. Cover and refrigerate overnight. Drain and serve in lettuce cups. Garnish with tomato and cucumber. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Shrimp Au Gratin Categories: Garlic, Seafood Yield: 4 Servings 2 lb Raw shrimp 4 Cloves fresh garlic, pressed 1 1/2 Sticks butter Salt and pepper to taste 2 c Fine dry bread crumbs 1 c Dry sherry 1/2 c Finely chopped parsley Shell and devein shrimp. Toss into boiling water, return to boil and cook for about 2 minutes until shrimp turn all pink. Drain. In large skillet melt 1 stick butter (1/2 cup) over low heat. Add bread crumbs, parsley, garlic and salt and pepper. Stir a few minutes over low heat; pour in sherry and cook 1 minute more. Place alternate layers of shrimp and bread crumbs in well-buttered gratin dish, ending with bread crumbs. Dot with remaining butter. Bake at 350 degrees for 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Scallop Saute Categories: Garlic, Seafood, Main dish Yield: 4 Servings 1 lb Scallops 10 Fresh mushrooms, sliced 3/4 c Milk or enough to cover 2 Shallots, chopped 1/3 c Flour 1 t Lemon juice 4 T Each butter and oil Sherry 4 Cloves fresh garlic, minced Wash scallops well to remove sand. Place in small bowl and cover with milk. Let stand for 10 minutes. Drain well and coat with flour. shake off excess flour and set aside. Melt butter in large skillet, add oil and half the garlic and cook a few seconds. Add mushrooms, shallots and remaining garlic. Stir constantly until done. Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done. Remove scallops to serving platter and keep warm. Add a dash of sherry and deglaze the pan. Pour over scallops and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clams Sailor Style Categories: Garlic, Seafood, Appetizers Yield: 4 Servings 20 md Clams 2 T Fine dry bread crumbs 8 Cloves fresh garlic, minced Salt to taste 6 T Olive oil 1 c White wine or sherry 3 T Chopped parsley 1 Chile, chopped Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Cornmeal Pancakes Categories: Mexican, Seafood Yield: 6 servings 3 ea Poblano Chiles; * 1 t Sugar 2 ea Tomatoes; Medium, ** 1/4 t Salt 1 ea Onion; Cut Into quarters,Med 1/8 t Red Pepper; Ground 1 ea Clove Garlic 1/2 c Dairy Sour Cream 1/4 c White Wine; Dry 1 lb Shrimp; Cooked, Medium -----------------------------CORNMEAL PANNCAKES----------------------------- 2 ea Eggs; Large 1/4 c Margarine Or Butter; Melted 1 c Yellow Or Blue Cornmeal 2 t Baking Powder 1/4 c Unbleached Flour 1 t Baking Soda 2 c Buttermilk ------------------------GARNISHES-------------------------------------------- 1/2 c Monterey Jack Cheese; Shred * Chiles should be roasted and peeled and seeded. ** Tomatoes should be roasted, peeled, cut into halves and then seeded. Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Chilaquiles Casserole Categories: Mexican, Seafood Yield: 6 servings 1/2 c Vegetable Oil 1/4 t Pepper 10 ea Flour Or Corn Tortillas; * 2 c Half & Half Light Cream 1/2 c Green Onions w/tops; Sliced 1 ea Chipotle Chile; ** 1/4 c Margarine Or Butter 1 lb Bay Scallops 1/4 c Unbleached Flour 1 lb Raw Shrimp; Medium, Shelled 1/2 t Salt 4 ea Bacon Slices; *** * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch strips. ** Chipotle Chile should be a canned one in adobo sauce and be finely chopped. *** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steak and Oysters a la Creole Categories: Meats, Seafood, Main dish, Creole Yield: 6 Servings 6 oz Filet mignon steaks 4 tb Prepared horseradish 1 qt Fresh oysters, drained 2 tb Creole mustard 1 1/2 c Xvirgin olive oil, divided 2 tb Chili sauce 2 c Dry vermouth 1 1/2 c Green onions, thinly sliced 4 Cloves of garlic 1 c Fresh parsley, finely minced 3 tb Tony chachere's creole 2 Dozen fresh spinach leaves, Seasoning Cleaned and crisped 2 c Sour cream 4 lg Lemons, wedged Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic and Creole seasoning. Let stand 20 minutes, turning steaks occasionally. In mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green onions and parsley. Saute steaks in heavy skillet on high heat in remaining olive oil. Cook 3 minutes on each side for medium rare. While steaks are cooking, place oysters and marinade over medium heat 6 minutes or until edges curl. Decorate 6 heated serving plates with spinach. Arrange oysters next to steaks on plates. Spoon sour cream sauce beside steaks and oysters and over cooked rice. Garnish with lemon. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Cantonese (Aka Shrimp in Lobster Sauce) Categories: Chinese, Seafood Yield: 4 Servings 1 lb Shrimp, shelled, tailed, 2 Scallions, minced -deveined, rinsed, and 5 ts Soy sauce -towel dried 2 tb Dry sherry or rice wine 1 Egg white beaten with 1/4 ts Sugar 1 ts Cornstarch 1/2 c Chicken broth 3 tb Vegetable oil 1 tb Cornstarch dissolved in 8 oz Ground pork 2 tb Cold chicken broth 4 ts Salted black beans 1 Egg beaten with 2 tb Garlic, minced 2 ts Sesame oil 1 ts Fresh ginger, minced fine Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry in 3 T oil just until done. Remove to a warming oven with a slotted spoon. In the same oil (if it's not too yucky) brown the pork. Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened. Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately. You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3. Adapted from a recipe by Ken Hom and posted by Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Michael Loo's Lobster Stew Categories: Seafood, Soups/stews Yield: 6 To 8 11 oz Can lobster meat Sherry to taste 1 qt Milk 1 tb Beurre manie (equal flour 3 c Cream -and butter creamed 4 tb Butter -together, optional) Salt, pepper, For 1 can of lobster meat, allow 3 times that amount of milk, 2 times that amount of cream, and 1 teaspoon of butter per ounce of lobster. Also salt, pepper, sherry to taste. Also, if you like a thick soup, you can make a beurre manie: mash together 1 1/2 t each flour and butter until it's a smooth paste. Heat milk and cream together to the boiling point. In a soup kettle, saute the lobster in half the butter for a very brief time. Then add the simmering liquid. Taste for seasoning, adding salt and pepper as necessary, and a splash of sherry or brandy if you wish. Thicken as desired by raising the heat to the boil and stirring in the beurre manie, then lowering the heat to low and cooking until thick: I would not do this, because I like thin stew. But I might be inclined to reverse the ratio of cream to milk, or just use cream for the whole thing. Pour into warmed soup plates or bowls and float a pat of butter on each serving. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Casserole (Aka Lazy Man's Lobster} Categories: Seafood, Casseroles Yield: 4 Servings 11 oz Can lobster meat -dry 5 oz Coarse white breadcrumbs, 3 tb Butter, melted Toss breadcrumbs with butter. Put lobster in a casserole. Mix in 1/2 the buttered crumbs, and put the rest on top. Heat in a 400 oven until heated through, about 10 min. Easier than pie. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Irma Rombauer's Lobster Thermidor, Fixed Up By Me Categories: Seafood Yield: 4 Servings 11 ts Butter Salt, white pepper, 2 ts Flour Paprika, cayenne, 11 oz Lobster meat, in dice Tabasco, and/or 4 oz Heavy cream Celery salt 6 oz Stock (fish or meat 2 tb Sherry -or even vegetable) 1 1/2 c White bread crumbs Melt 2 t butter and add the flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 min. Season to taste with the seasonings in any combination you wish. Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm. In the cooking pan, add the sherry and the remaining 3 T butter. When butter is melted, stir in the breadcrumbs. Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scaollops in Sherry Categories: Seafood Yield: 1 Servings 4 oz Bay scallops 1/2 oz Dry white breadcrumbs 1 tb Sweet sherry 1 ts Dry sherry 1/8 ts Salt Pepper 1 oz Butter, melted Preheat oven to 550. Turn setting to Broil. If using cheap scallops, add sweet sherry and salt and marinate for awhile. Melt the butter. Put half into a serving casserole and mix the other half with the breadcrumbs. Put scallops into butter-bottomed casserole and top with crumbs. Sprinkle sherry and pepper over. Broil until crumbs are golden, just a few minutes. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: West Lake Fish Categories: Chinese, Seafood Yield: 2 Servings 1 Fresh-water bass * 6 tb Chekiang vinegar ** 1 tb Dry sherry or rice wine 1 tb Soy sauce 4 Ginger slices 1/4 oz Knob ginger Lots of water, boiling Juice of 1 garlic,mashed -in a kettle 2 tb Cornstarch 4 tb Sugar (sweet-sour Hangchow dish, adapted from Joyce Chen's restaurant) * other fresh-water fish may be substituted; a small striper may be substituted in a pinch; look for 15-18" (1 1/2 to 2 lb) fish, preferably one you caught yourself. You could also probably use 2 or 3 bluegills ** substitute cider vinegar, white wine vinegar, or possibly balsamic Clean, gut, scale, and rinse fish. Cut through skin three diagonal cuts on each side like so /// . Put fish, sherry, and ginger slices into kettle of boiling water. Water should cover the fish. Cover tightly and immediately turn off heat. Let stand 15 min. Meanwhile, mix all the rest of the ingredients and cook over medium-high heat until sauce thickens. Remove garlic if used. Keep very hot. Remove fish carefully from water. Drain and gently pat dry. Pour boiling sauce over and serve immediately. Variation: cut sugar to 1 T; cut vinegar to 2 T. Increase soy sauce to 3 T; add 2 T dry sherry to sauce ingredients; add 2 T chicken broth to sauce ingredients. This obviously is no longer West Lake fish but a more standard soy sauce fish. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jansson's Frestelse (Jansson's Temptation) - Mshol Categories: Seafood, Side dishes, Casseroles Yield: 4 Servings 7 md Boiling potatoes; peeled & 16 Flat anchovy fillets;drained -cut into 2" X 1/4" strips White pepper 2 1/2 tb Butter 2 tb Fine dry bread crumbs 2 tb Vegetable oil 2 tb Butter; cut into 1/4" bits 2 lg (to 3) yellow onions; thinly 1 c Heavy cream -sliced (4 cups) 1/2 c Milk Preheat oven to 400øF. Place the potato strips in cold water to keep them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10-12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl‚ or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed. .\\ichele's notes: I hate anchovies. With a passion. But this is one of the best dishes I ever had. The cream and milk leech the salty anchovy taste right out and it turns into what can only be described as heaven. A definite Swedish Christmas staple at our house! Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gravlax (Salmon Marinated in Dill) - Mshol Categories: Seafood, Appetizers, Main dish Yield: 8 Servings 3 lb Fresh salmon fillet; center -regular is necessary) -cut, cleaned & scaled 1/4 c Sugar 1 lg Bunch Dill; fresh, whole 2 tb White peppercorns (or black) 1/4 c Kosher salt (coarse, or -crushed Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish dealer to do it for you. Leave the skin on. Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserole. Wash and then shake dry the bunch of dill and place it on the fish. (If the dill is of the hothouse variety and not very pungent, chop the herb coarsely to release it's flavor and sprinkle it over the fish instead.) In a separate bowl, combine the salt, sugar and crushed peppercorns. Sprinkle this mixture evenly over the dill. Top with the other half of the fish, skin side up. Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon. Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days. Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside. Replace the platter and weights each time. When the gravlax is finished, remove the fish from it's marinade you can scrape away the dill and seasonings and pat dry with paper towels, or leave the dill and seasonings in place. Place the separated halves skin side down on a carving board and slice the salmon thinly on the diagonal, detaching each slice from the skin. Gravlax is served as part of a smorgasbord or as an appetizer and is usually accompanied by a mustard-dill sauce (see recipe). When gravlax is presented as a main course, it is garnished with lemon wedges as well as the mustard-dill sauce and served with toast and perhaps a cucumber salad. .\\ichele's Notes: This is one of the easiest recipes to make. Long as you start it in advance it's basically a no-brainer. Just remember to turn and baste every 12 hours. And slice thin. Mmmmmmm, its great! Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crispy Oat Herrings and Apple Rings (Irish) Categories: Seafood, Fruits, Irish, Asparagus Yield: 2 servings 3 x Whole herrings 1 ea Parsley sprig to garnish 2 oz Medium-ground oatmeal 1 x Salt and pepper 1 ea Egg 1 x Melted fat or oil to fry 2 x Red apples Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Potted Herrings in Guinness (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 10 ea Filleted fresh herrings 10 x Cloves 600 ml Guinness (pref. draft) 4 x White and black peppercorns 5 fl Vinegar 1 x Salt as required 1 x Onion cut into rings 1 t Brown sugar 2 x Bay leaves Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout with Cream and Honey Sauce (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 250 g Trout 4 T Fresh heavy cream 1 t Honey 1 T Lemon juice 50 g Butter 100 g Flour (seasoned to taste) 50 g Whole almonds, skinned 300 ml Milk (to soak trout in) Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cider Sauce for Oat Herrings (Irish) Categories: Sauces, Seafood, Irish, Asparagus Yield: 3 servings 1 oz Butter 2 T Milk or cream 1 oz Flour 1 x Salt and pepper as desired 10 fl Cider or apple juice Melt butter, add flour and cook for 2-3 minutes so that the raw flavor of the flour has time to mellow. Remove from heat and slowly add the cider, stirring all the time. Season to taste, bring to the boil, and cook for a few minutes. Remove from heat again, add the milk or cream, and reheat carefully. Serve in a hot sauce boat. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Mackerel (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 4 x Large mackerel (or 8 small) 1 x Butter for frying 1 x Clove garlic 1 x Lemon juice 1 x Seasoned flour Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Buttered Mussels (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 2 pt Mussels 1 x Salt and pepper 4 oz Butter 2 T Chopped chives Wash mussels thoroughly under running water. Remove "beards" and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with chopped chives. Serve with fresh brown bread and butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Cod Pie (Irish) Categories: Seafood, Pies, Irish, Asparagus Yield: 4 servings 1 lb Smoked cod 1 oz Flour 1/2 lb Onions 1 t Dry mustard 1/2 lb Shelled peas 1 oz Butter 10 fl Milk * 2 lb Mashed potato * (or substitute 5 oz milk and 5 oz cream) . Chop onions roughly and fry in butter until tender. Remove from heat an stir in flour and mustard. Add milk. Return to heat and stir until thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at 400F/200C, for 35-45 minutes, or until golden brown. . (Though not traditional, the addition of 2-3 oz of cheddar cheese to the sauce makes this an extremely tasty dish.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cod Cobbler (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 1 1/2 lb Skinless filets of cod 2 oz Grated cheese (for scones) 2 oz Butter 2 oz Butter (for scones) 2 oz Flour 1 t Baking powder (for scones) 1/2 l Milk 1 pn Salt (for scones) 3 1/2 oz Grated cheese 1 x Egg (for scones) Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mackerel with Rhubarb (Irish) Categories: Irish, Seafood, Asparagus Yield: 4 servings 2 lb Mackerel filets 1 x Toasted breadcrumbs 2 oz Margarine 1 lb Rhubarb (for the sauce) 1 ea Lg. onion, chopped 2 T Sugar (for the sauce) 1/2 lb Rhubarb, chopped 1 x Grated lemon rind (for sauce 1 x Pepper and salt 2 T Water (for the sauce) Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.  . Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.  . While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Stuffed Herring (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 4 T Breadcrumbs (heaping) 1 x Salt and pepper 1 t Parsley, chopped 8 x Herrings, cleaned 1 x Small egg, beaten 300 ml Hard cider 1 x Juice and rind of lemon 1 x Bayleaf, well crumbled 1 pn Nutmeg 1 x Fresh ground pepper First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dublin Lawyer (Irish) Categories: Seafood, Irish, Asparagus Yield: 2 servings 1 x Fresh lobster/about 2 1/2 lb 150 ml Cream 3 T Butter 1 x Salt and pepper 4 T Irish whiskey The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Thackeray's Lobster (Irish) Categories: Irish, Seafood, Asparagus Yield: 4 servings 1 ea Very large lobster 1 T Catsup 1/2 lb Butter 1 c Vinegar (white wine if poss) 1 T Mustard 1 x Cayenne pepper to taste (Amounts are approximate: the above measurement should be increased or decreased depending on the size of the lobster. You want about a cup of sauce per two people.) Thackeray's original follows: . "You take a lobster, about three feet long if possible, remove the shell, cut or break the flesh of the fish in pieces not too small. Someone else meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne pepper. You produce a machine called a "despatcher" which has a spirit lamp underneath it that is usually illuminated with whiskey." (He appears to be talking about a chafing dish with a pretty aggressive flame.) "The lobster, the sauce, and near half-a-pound of butter are placed in the despatcher, which is immediately closed. When boiling, the mixture is stirred up, the lobster being sure to heave about the pan in a convulsive manner, while it emits a remarkable rich and agreeable odour through the apartment. A glass and a half of sherry is now thrown into the pan, and the contents served out hot, and eaten by the company. Porter (i.e. stout) is commonly drunk, and whisly-punch afterwards, and the dish is fit for an emperor." . Unfortunately the day of inexpensive three-foot-long lobsters has passed, even in Ireland (lobsters of this size are still taken off the west coast, however). In modern terms: Clean and shell the lobster as indicated above. Mix the mustard, vinegar, catsup and cayenne to taste (some people might prefer to cut the sourness of the vinegar by substituting a half-and-half mixture of vinegar and dry white wine). Melt the butter in a large saucepan, saute the lobster briefly in it, not allowing it to color at all; then add the mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew over medium heat for 15-20 minutes. Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice. Thackeray and his friends seem to have not eaten anything else with the dish, but they seem to have drunk a great deal; he remarks in the next paragraph of the excerpt on ways to deal with the hangover.... ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallop Pie (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 8 x Large scallops* 1 T Flour 300 ml Milk 1/2 lb Mushrooms, sliced 2 x Salt and pepper 4 T Med.sweet white wine 2 T Butter 1 lb Fresh mashed potatoes * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like.  . Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout Baked in Wine (Irish) Categories: Seafood, Irish, Asparagus Yield: 4 servings 1 x Rainbow trout (about 2.5 lb) 1 x Pinch each of herbs* 2 c White wine *Whichever ones you like -- parsley, thyme, herbes de provence....& Garlic.  . Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Fish with Puerto Rican Sauce (Mojo Isle¤o) Categories: Main dish, Seafood, Sauces Yield: 12 Servings ----------------------------------SAUCE ((A---------------------------------- 1/2 c Olive oil 1 cn 4 oz pimientos, cut in tiny 2 1/2 lb Onions, peeled and sliced -slices in their juice 1 1/2 c Water 2 cn (8 oz) tomato sauce 24 Stuffed olives with 2 T Vinegar -pimientos 1 T Salt 2 T Capers 2 Bay leaves --------------------------------THE REST (B-------------------------------- 4 lb Fish slices 1 inch thick 1 c Olive oil -white meat fish "Chillo" 4 lg Cloves garlic, peeled and 2 T Salt -crushed Let's start with some fish (this is a normal all year around recipe.): 1. Prepare sauce by mixing ingredients (A) and cooking over modearte heat about 1 hour. 2. When sauce is nearly done, season fish with salt included in B and slightly cover with flour and fry as follows: Put oil and garlic into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish fit on it. Brown at moderate heat on both sides, reduce heat to low and cook for 15 minutes or until fish flakes easily when tested with fork Fry remaining fish the same way. 3. Place fish in a mold and cover with hot sauce and let it stand for 5 minutes. Ricardo Landrau, Carolina PR, Fidonet 1:367/28 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Citrus Swordfish Categories: Seafood, Main dish, Fruits, Mexican Yield: 6 servings 1 x Citrus Barbecue Sauce; * 6 ea Swordfish steaks; ** * See Sowest 2 for recipe. ** You can use swordfish or salmon steaks but each should be about 1-inch thick and weigh about 5 ounces each. Prepare Citrus Barbecue Sauce and set aside. Heat oven to 450 degrees F. Place fish steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches. Pour 1 cup of the sauce over the fish. Bake, uncovered, until the fish flakes easily with a fork, 20 to 25 minutes. Serve with remaining Citrus Barbecue Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Red Snapper Categories: Seafood, Mexican, Main dish, Vegetables Yield: 8 servings 2 lb Red Snapper Fillets; * 1/4 c Lemon Juice 1 c Milk 2 T Capers 1 t Oregano Leaves; Dried 1 t Cumin; Ground 1 ea Onion; Medium, Sliced 1/2 t Salt 1/4 c Olive Or Vegetable Oil 1/4 t Pepper 1/2 c Ripe Olives; Pitted 4 c Tomatoes; Chopped, 4 Large 1/4 c White Wine; Dry 2 ea Cloves Garlic;Finely Chopped * Red Snapper Fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sea Bass in Cilantro Categories: Mexican, Seafood, Main dish Yield: 8 servings 2 lb Sea Bass Or Red Snapper; * 1 c Green Chiles; ** 1 c Milk 1/4 c Fresh Cilantro; Snipped, *** 1 t Cumin; Ground 3/4 t Salt 1 c Onion; Chopped, 1 Large 1/4 t Pepper 1/4 c Vegetable Oil 1 x Lemon Or Lime Wedges * Bass Or Red Snapper fillets should be cut into 8 serving pieces. ** Green chiles should be canned, drained and finely chopped. *** You can use up to 1/2 cup of the snipped Cilantro. To Taste. Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Paella-Stuffed Snapper Categories: Mexican, Seafood, Main dish Yield: 10 servings 1 x Fish * 2 T Lime Juice 1 x Lime Juice 1 x Lime Wedges 1/4 c Margarine Or Butter; Melted ------------------------------PAELLA STUFFFING------------------------------ 1/2 lb Chorizo SausageLinks;Chopped 1/2 c Almonds; Slivered, Toasted 1 c Onion; Chopped, 1 Large 1/4 c Fresh Cilantro; Snipped 2 ea Cloves Garlic;Finely Chopped 1/4 c Tomato Sauce 2 ea Serrano Chiles; ** 1/4 t Saffron; Ground 2 T Margarine Or Butter 6 oz Frozen Medium Shrimp; Cooked 2 c Rice; Cooked * Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 1/2 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cod with Garlic Categories: Mexican, Seafood, Main dish Yield: 8 servings 2 lb Scrod Or Cod Fillets; * 1/4 c Lemon Juice 8 ea Cloves Garlic;Finely Chopped 1 t Salt 2 T Margarine Or Butter 1 x Fresh Cilantro; Snipped 2 T Vegetable Oil * Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. Cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut with Cilantro Pesto Categories: Mexican, Seafood, Main dish Yield: 6 servings 1 x Cilantro Pesto; See Sowest 2 2 T Margarine Or Butter; Melted 6 ea Halibut Steaks; * 2 T Lemon Juice * Fish steaks should be cut about 1-inch thick and weigh about 5 oz each. Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches. Mix margarine and lemon juice. Pour the mixture over the fish. Bake, uncovered, until the fish flakes easily with a fork, about 20 to 25 minutes. Serve with Cilantro Pesto. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish in Orange Juice Categories: Mexican, Seafood, Fruits, Main dish Yield: 6 servings 2 lb Frozen Fish Steaks; * 1 t Salt 1/2 c Onion; Finely Chopped 1/8 t Pepper 2 ea Cloves Garlic; Minced 1/2 c Orange Juice 2 T Vegetable Oil 1 T Lemon Juice 2 T Fresh Cilantro; Snipped 1 ea Egg; Large, Hard Cooked, ** * Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Shrimp in Avocado Halves Categories: Mexican, Seafood, Main dish, Vegetables Yield: 4 servings 12 oz Shrimp;* 1/4 c Onion; Thinly Sliced,1 small 2 T Vinegar 1 ea Clove Garlic; Halved 1 1/2 t Lemon Juice 3 T Vegetable Oil 1/4 t Salt 1 ea Jalapeno Pepper; Pickled, ** 1/8 t Mustard; Dry 2 ea Avocados; Halved & Seeded 1 x Pepper; Dash Of 1/2 c Tomato; Chopped, 1 Medium * Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice with Crab Categories: Mexican, Seafood, Main dish Yield: 4 servings 3/4 c Long Grain Rice 1/4 t Salt 1/4 c Onion; Finely Chopped, 1 sm. 1 x Hot Pepper Sauce; To Taste 1 ea Clove Garlic; Minced 1/2 c Frozen Peas 2 T Cooking Oil 7 1/2 oz Crab Meat; 1 can, *, OR 1 1/4 c Water 7 1/2 oz Frozen Shrimp; ** 8 oz Tomatoes; Cut up, 1 can 2 T Sherry; Dry 1 1/2 t Instant Chicken Bouillon * Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Stew with Vegetables Categories: Mexican, Main dish, Seafood, Vegetables Yield: 4 servings 1 pt Oysters; Shucked 1/2 c Olives; Sliced, ** 1 c Onion; Chopped, 1 Large 2 T Capers 1 ea Green Bell Pepper; Chopped,* 1 t Salt 1 ea Clove Garlic; Minced 1/4 t Marjoram; Dried, Crushed 2 T Margarine Or Butter 1/8 t Cinnamon; Ground 8 oz Tomatoes; Cut Up, 1 can 1 x Cayenne; Dash Of 2 ea Potatoes; Peeled, Chopped 2 t Vinegar * Bell pepper should be of a medium size. ** Olives should be the green pimento-stuffed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Fritters Categories: Main dish, Mexican, Seafood Yield: 6 servings 1/2 c Onion; Finely Chopped, 1 Md 1 ds Pepper 1 ea Clove Garlic; Minced 3 ea Eggs; Large, Separated 2 T Cooking Oil 2 T Flour; Unbleached 8 oz Tomatoes; Cut Up, 1 cn 4 1/2 oz Shrimp; Drained,Chopped,1 cn 4 oz Green Chile Peppers; 1 cn, * 1 x Vegetable Oil For Frying 3/4 t Salt * Green Chile Peppers should be rinsed seeded and chopped. In a saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm. Meanwhile, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pickled Fish Categories: Seafood, Main dish, Mexican Yield: 8 servings 2 lb Fish Fillets;Fresh Or Frozen 1/4 c Orange Juice 1/2 c Vinegar 1/4 c Onion; Chopped, 1 sm. 4 oz Green Chile Peppers; 1 cn, * 2 ea Bay Leaves 1 T Orange Peel; Finely Shredded 2 ea Cloves Garlic; Minced ---------------------------------GARNISHEES--------------------------------- 1 ea Orange; Thinly Sliced, 1 lg * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish. Serve cold, garnished with the orange slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pompano in Paper Categories: Seafood, Main dish, Mexican Yield: 6 servings 6 ea Fish Fillets; * 3 T Lemon Juice 1 x Parchment or Brown Paper 2 oz Pimento; 1 Jar, ** 1/2 c Onion; Chopped, 1 md 1/4 c Ripe Olives; Pitted, Chopped 1/2 t Annatto Seed, Crushed 2 T Parsley; Snipped 1 T Vegetable Oil 2 ea Eggs; Hard Cooked, Chopped 1/4 c Orange Juice * Use fresh or frozen Pompano or other fish fillets in this recipe. ** Pimentos should be drained and chopped. There should be about 1/4 cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper over the fillet. Seal by turning the edges up and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated 350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on the top, fold back each segment. Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spanish Style Codfish Categories: Seafood, Main dish, Mexican Yield: 4 servings 1 lb Salt Cod 2 T Pimentos; Chopped 1/4 c Onion; Chopped, 1 sm. 1 ds Pepper 1 ea Clove Garlic; Minced 2 T Sherry; Dry 1/4 c Vegetable Oil 1/4 c Pimento Stuffed Olives; * 8 oz Tomatoes; Cut Up, 1 cn * Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp, Chicken, and Pinapple Kebabs Categories: Seafood, Poultry Yield: 6 servings 3/4 c Jalepeno baste** 1 1/2 lb Boneless chicken breast 2 tb Fresh lemon juice 1 Pinapple 36 Jumbo shrimp; shelled Vegetable oil **Jalepeno baste: Seed and coarsely chop 2 jalepeno peppers. Saute in oil until soft, and add 1 heaping tb of sugar. Puree. Add a little oil if the mixture seems too thick. Cut chicken into 3/4 inch chunks. Peel and core pinapple and cut into chunks. Combine jalepeno baste with with lemon juice and heat through. Thread the shrimp, the chicken, and the pinapple, alternating them, onto the skewers. Brush with the jalepeno mixture, sprinkle with salt and pepper, and grill for 6 - 7 minutes over glowing coals until done. OR broil in the oven. OR cook 10 minutes in the Jet-Stream Oven. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Shrimp Enchilada W/red Pepper Cream, Barbecue Sauce Categories: Seafood, Barbecue Yield: 4 servings 1 Wood chips for smoking; soak 1 Red bell pepper -ed in water 1 c Sour cream 1 Chipotle pepper Salt and pepper; to taste 2 Serrano peppers 2 oz Sun-dried tomatoes; soaked 2 Tomatoes; seeded -and diced 1 Red onion 3 oz Sweet onions; diced 3 Red bell peppers; split and 1 c Fresh corn kernels -seeded 1 c Mushrooms; diced 1 Turnip 1/2 c Green onions; thinly sliced 4 cl Garlic 15 Smoked shrimp; diced 1 ga Beef stock 4 Flour tortillas 2 tb Dry mustard 1 pt Heavy whipping cream; 3 Carrots; chopped -reduced by half 1/2 c Raspberry vinegar 2 tb Lime juice; use fresh-squeez 1/2 c Brown sugar -ed 1 c Ketchup 1 tb Unsalted butter 2 c Heavy whipping cream Salt and pepper; to taste Recipe by: Mark Haugen of Tejas, Minneapolis, MN Preparation Time: 1:30 STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in outdoor grill. When coals are white-hot, cover with soaked wood chips. Place chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers, turnip, and garlic on grill and cover. Adjust dampers to reduce heat and smoke vegetables for about 20 minutes. (When vegetables are done, smoke shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and raspberry vinegar to syrup consistency. Strain vegetables from stock and discard. Add carrots, mustard, and vinegar-sugar mixture to stock and simmer until carrots are done. Puree sauce in blender and strain. Return to heat, add ketchup, and reduce until sauce coats the back of a spoon. Add salt and pepper to taste. CHEF'S NOTE: Adjust amount of chiles for hotter sauce. STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell pepper until skin is charred black and begins to loosen from the pepper. Immediately immerse pepper in ice water. When cool, peel and seed pepper and place in blender with sour cream. Puree until smooth and add salt and pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas-- Saute sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green onions in butter until slightly soft. Add shrimp,cream and lime juice and reduce. Taste for salt and pepper. Place equal amounts of fillings in center of tortilla and roll the tortilla in a cylinder. Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue sauce around the enchilada. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Stuffed Red Snapper Categories: Seafood Yield: 8 Servings 1/2 lb Red Snapper 1/8 ts Sage 6 sl White bread 2 tb Chopped tomato 2 tb Butter Few drops tabasco sauce 2 tb Chopped parsley 4 tb Finely minced celery 1/8 ts Thyme -------------------------------BASTING SAAUCE------------------------------- 3/4 c Salad oil 1 1/2 ts Salt 3 tb Melted butter 3 tb Worchestershire sauce 1 1/2 ea Lemons, juiced Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, Parsley, Thyme, Sage, Salt and bread that has soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake uncovered in 350 degree oven, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to a serving platter. For the basting sauce, blend butter, lemon juice, salt, worchestershire sauce and tabasco sauce, adding oil a little at a time. Pour over fish before baking, and baste often during baking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Fajitas Categories: Main dish, Seafood, Low fat Yield: 4 Servings 1 lb Med shrimp, shelled 1 tb Olive Oil 1 c Chopped Cilantro 2 lg Bell Peppers, thinly sliced 2 cl Minced Garlic 1 lg Onion, thinly sliced 1/3 c Lime Juice 1/2 c Plain Nonfat Yogurt 4 Flour Tortilla (9 inch) Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes. Meanwhile, wrap tortillas in foil and place in a 350 degree oven until hot (about 15 minutes). Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp. Spoon shrimp mixture into tortillas, top with yogurt, and roll up. Per serving: 220 calories; 17g protein; 28g carbohydrates; 4g total fat (0.6g saturated fat); 94mg cholesterol; 285mg sodium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 3 Categories: Main dish, Poultry Yield: 4 Servings 1 Whole Chicken Breast 3 c Oil For Deep-Frying 1/2 md Lemon ----------------------------------BATTER::---------------------------------- 1 Egg White 1/2 ts Baking Powder 2 1/2 tb Cornstarch 1 tb Cold Water 1/4 ts Baking Soda ---------------------------------SEASONINNG:--------------------------------- 1/2 ts Salt 1 ts Oyster Sauce 1/2 ts Sugar 2 ts White Wine or Chicken Broth 3/4 ts Soy sauce -----------------------------------SAUCE::----------------------------------- 1/3 c Cold Water 1/4 c Sugar 3 tb Lemon Juice 1 ts Catsup 1 ts Soy Sauce 1 ts Sesame Oil ---------------------------------THICKENEER:--------------------------------- 1 3/4 ts Cornstarch, mixed well with 2 ts Cold Water To prepare batter, lightly beat egg white with a fork. Add cornstarch, baking soda, baking powder, and water. Mix thoroughly. Set aside at room temperature for at least 5 hours, or as long as overnight. Skin and bone chicken breast. Cut into pieces 1 1/2" by 1/2". Place chicken in bowl. Add seasoning ingredients to chicken. Mix well. Cut lemon into thin slices. Cut each slice into half to make about 10 half slices. Combine sauce ingredients in small pan. Add lemon slices and bring to a boil. Stir in thickener. Cook for 30 seconds. Set aside. Heat oil in a wok or large skillet to 325 degrees. Add chicken pieces to batter and coat thoroughly. Drop chicken, a piece at a time, into hot oil, stirring after each addition to keep chicken from sticking to pan bottom. Deep-fry for 3 minutes. Remove chicken and drain on paper towels. Arrange on serving platter. Meanwhile, reheat sauce (including lemon slices) to a boil. Pour over chicken and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ginger Shrimp Kabobs Categories: Appetizers, Seafood Yield: 4 Servings 12 lg Uncooked Shrimp, in shells 3 cl Finely Chopped Garlic 1 tb Grated Fresh Ginger root 1 md Red Pepper, in 12 1" squares 2 tb Lime Juice 12 sm Whole Mushrooms 2 ts Soy Sauce 6 Green Onions, in 1" pieces 1 ts Dark Sesame Oil 1 md Yellow Pepper, 1/4 ts Crushed Red Pepper In 12 1" squares Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Mix ginger root, lime juice, soy sauce, sesame oil, red pepper, and garlic in glass or plastic container. Stir in shrimp until well coated. Cover and refrigerate one hour. Heat grill or set oven to broil. Remove shrimp from marinade; reserve marinade. Alternate red pepper, mushroom, shrimp, onion, and yellow pepper on each of 12 six-inch skewers. Brush lightly with marinade. Grill or broil about 4 inch from heat about 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender. Discard any remaining marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yucatan Style Ceviche Categories: Seafood Yield: 6 Servings 1 1/2 lb Firm White Fish Fillets 3 To 4 Habaneros, Toasted -Such As Halibut, Cod or -Lightly On An Ungreased -Sea Bass -Skillet For About 5 Minutes 3/4 lb Large Shrimp, 16-24 Count 1 c Fresh Lime Juice 1 lg Sweet Onion Such As Vidalia, 1/2 c Fresh Orange Juice -Maui, or Walla Walla Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions. Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Serve at cool room temperature. From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN 0-934026-93-9 Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper with Achiote Paste Categories: Seafood, Sauces, Barbecue Yield: 4 Servings 1 c Annato Paste OR other firm-fleshed fish, 2 (1 lb) fillets red snapper Skin on ---------------------------CITRUS-HABANERRO SAUCE--------------------------- 1/2 c Orange juice, fresh squeezed - seeds removed, slivered 1/2 c Lime juice, fresh squeezed 1/4 c Cilantro; chopped 1/2 c Water Salt 1/3 c Onion; chopped 3 tb Oil, optional 1 Habanero chile; veins & -------------------------------ACHIOTE PAASTE------------------------------- 1 c Annatto (achiote) seeds 4 ts Coriander seeds 10 lg Cloves garlic 10 Whole allspice berries 1/3 c Quintana Roo oregano, OR 1 1/4 c White vinegar, OR equal Mexican oregano - combination OF 5 tb Peppercorns Fresh orange juice 4 ts Ground cumin Fresh lime juice "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Barbeque fish over hot coals, skin-side down, until seared, 2 minutes. Or heat 3 tablespoons oil in skillet large enough to acocommodate fish until very hot, then place fish in pan, skin-side down, and fry until seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour citrus-habanero sauce over. Bake until fish is firm to touch and thoroughly cooked, about 5 minutes. Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups. Each serving contains about: 274 calories; 203 mg sodium; 67 mg cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein; 1.86 grams fiber. Presented by: Zarella Martinez, L.A. Times article, "Home Ground", 10/6/94, page H16. "The ricado used in this dish is the basis for many Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling pig, marinated with this spice paste and wrapped in banana leaves, baked in a Mayan earth oven called a pib. Large fish and venison or other wild game are also baked in pibs. I slather this paste on guinea hens and broil them on the rotisserie, or wrap marinated chicken breasts or fish fillets in banana leaves with slices of orange and steam the packets. One of my favorite appetizers is chicken drummettes baked with this recado. "... Quintana Roo oregano comes from a tree, not a shrub, and the long leaves turn black when they dry. Mexican oregano can be substituted for it." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Salmon with Spicy Sauce Verde Categories: Seafood Yield: 4 Servings Stephen Ceideburg -drained 4 Green New Mexican chilies 2 ts All-purpose white flour -or: 1/2 c Dry white wine 1/2 sm Green bell pepper plus: 1/4 c Skim milk 2 Jalapenos 1 tb Hot-pepper sauce, preferably 2 ts Chopped scallions, including -habanero chili sauce -green tops 1 tb Chopped fresh dill 2 ts Vegetable oil 4 Salmon steaks, 6 oz each 3 tb Green peppercorns in brine, Note: In place of the fresh chilies, you can use canned green ones, which do not need to be roasted and peeled. Drain them well. Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds. Chop finely. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened. Add green peppercorns and saute for 2 minutes more. Add flour and cook for 2 minutes, stirring constantly. Stir in wine and milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened. Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque. Remove the skin from the steaks before serving. Place some of the sauce on a plate and place the salmon on top of it. 268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE; 100 MG SODIUM; 56 MG CHOLESTEROL. Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of Little, Brown and Company (Inc). Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Frituras De Caracol (Columbian Conch Fritters) Categories: Seafood, Appetizers Yield: 20 Fritters 2 c Conch meat; pounded, chopped 3 ds Habanero Hot Sauce -fine (or substitute clams) 1 Chile, habanero; seeded, 1/4 c Onions; grated -stemmed, minced 1/4 c Olives, ripe; chopped fine 1 ts Baking powder; sifted 4 ts Pimiento; chopped fine 1/2 c Flour, all-purpose; sifted 1 ts Garlic cloves; minced 1 Eggs; well beaten 1/2 ts Basil Oil, olive; for frying 1/2 ts Tarragon In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside. In another bowl, sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ginger Tuna Categories: Main dish, Seafood Yield: 4 Servings 4 1" Thick Tuna Steaks 1 tb Grated Fresh Gingerroot 1/2 ts Salt 1/8 ts Red Pepper Flakes 1/4 ts Black Pepper 2 ts Grated Lemon Zest 3 tb Olive Oil 3 tb Chopped Shallots 4 tb Butter 1/2 c White Wine 4 cl Garlic, chopped 2 tb Chopped Italian Parsley Sprinkle the tuna steaks with 1/4 teaspoon salt and the pepper. Heat the olive oil in a large saute pan over medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes per side. The steaks will be well-browned on the outside but still raw inside. Transfer to a plate and cover with foil. Set aside. Melt 1 tablespoon of the butter in the same pan set on high heat. Add the garlic, ginger, red pepper flakes, lemon zest, and shallots. Cook for 1 minute. Stir in the wine, scraping up any brown bits from the bottom of the pan. Add the parsley and remaining 1/4 teaspoon salt and cook until reduced by half, about 2 minutes. Remove from the heat and stir in the remaining butter until it's completely melted. Place the tuna on serving plates and top with the sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mushroom Baked Fish Categories: Main dish, Seafood Yield: 4 Servings 1 lb Fish Fillets 1/2 c Sliced Green Onions 2 tb Margarine or Butter 1/4 ts Dried Tarragon, crushed 1 c Sliced Fresh Mushrooms Paprika Thaw fish if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange fish in a 2-quart rectangular baking dish baking dish, turning under thin edges. Sprinkle with salt. In a small saucepan melt margarine; add mushrooms, onions, and tarragon. Cook over medium heat till tender. Spoon mushrooms mixture fish; sprinkle with paprika. Bake, covered, at 450F degrees for 12 to 18 minutes or until fish flakes easily with a fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Surfside Salmon Loaf Categories: Main dish, Seafood Yield: 8 Servings --------------------------------SALMON LOOAF-------------------------------- 2 cn Salmon (1 lb. each) 2 tb Minced parsley -- drained and flaked 2 ts Salt 1 1/2 c Quaker Oats, uncooked 1/2 ts Pepper -- (quick or old-fashioned) 1 1/2 c Milk 1/2 c Chopped onion 2 Eggs; beaten --------------------------------CREAMED PPEAS-------------------------------- 1/4 c Butter or margarine 1 ds White pepper 1/4 c All-purpose flour 2 c Milk 1/2 ts Salt 10 oz Frozen peas; cooked, drained For salmon loaf, combine all ingredients thoroughly. Pack firmly into greased 8-1/2" x 4-1/2" x 2-1/2"-loaf pan. Bake in preheated moderate oven (350 F.) about 1 hour and 15 minutes. Let stand 5 minutes before slicing. For creamed peas, melt butter in medium-sized saucepan. Stir in flour, salt and pepper; blend well. Gradually add milk, stirring constantly until mixture comes to a boil and is thickened. Stir in peas; heat throughly. Serve hot over salmon loaf slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Lemon Chicken Categories: Poultry Yield: 1 Servings 8 Pieces of chicken Lemon Marinade 3/4 ts Salt In glass baking dish, toss chicken with half the marinade; reserve remaining marinade. Cover chicken; refrigerate 6 hours or overnight. Drain. Cook chicken skin side down, with grill covered, 25 minutes or until done, turning once & basting several times with reserved marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Recipe Secrets Golden Lemon Chicken Categories: Poultry Yield: 1 Servings 4 Boneless chicken breasts Soup mix 1 Beaten egg 1 c Water Flour 4 Lemon slices 3 tb Butter Hot cooked rice 1 Env Golden Herb with Lemon Dip chicken in egg, then flour. In 12" skillet, brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered 10 minutes or until chicken is done. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Trout Tartlets Categories: Seafood Yield: 1 Servings 1 lg Egg white 1/2 lb Trout fillets; smoked, skin 2 tb Olive oil & pin bones removed 1/4 ts Salt 1/3 c Scallions; chopped 8 Phyllo dough sheets (14x18" 4 ts Horseradish; well drained Smoked Trout Filling: 1 c Cucumber; shredded 2 Packs cream cheese To make phyllo tartlet shells: Preheat oven to 325. Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil & salt. Lay a sheet of phyllo on a work surface & with a pastry brush, lightly coat it with the egg- white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved.) Brush with the egg- white mixture & repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it. With a knife, cut the dough into 4 strips lenghtwise & 5 strips crosswise, making 24 squares. Press squares into muffin cups & bake for 8 to 12 minutes, or until golden brown & crisp. Transfer the tartlets to a rack & let cool. Repeat the procedure with the remaining 4 sheets of phyllo & egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.) To make smoked trout filling: In a food processor, combine cream cheese & smoked trout; process until fairly smooth. Add scallions & horseradish & pulse until just combined. (Alternatively, finely mince the smoked trout with a knife & combine with the cream cheese, scallion & horseradish in a small bowl.). (The smoked filling may be made ahead & refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell & garnish with shredded cucumber. Phyllo Tart Shells: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lomi-Lomi Salmon Categories: Seafood Yield: 1 Servings 1/4 lb Smoked salmon 2 Tomatoes, cubed 1/2 Onion, thinly sliced 6 Ice cubes 2 Green onions, chopped Shred salmon with fingers. Place in bowl. Add onions & tomatoes. Press or mash slightly with fingers. Put ice cubes on top. Refrigerate. Serve in small side dishes with some of liquid. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: A Jellie of Fyshe Categories: Seafood Yield: 1 Servings 8 oz Hake, cod, haddock, or other 1 Oz)ginger root, peeled & Well-flavored white fish Finely chopped 3 Scallops 1/3 ts Sea salt, 3 oz Prawns (shrimp) 1/4 ts White pepper 2 Onions, roughly sliced 2 c Each white wine & water 1 tb White wine vinegar 3/4 oz Gelatine Put the white fish in a pan with the onions, vinegar, ginger root, spices, wine & water. Bring it gently to the boil & simmer for 10 minutes. Add the scallops & prawns & cook for a further 3 minutes. Remove the fish; bone & skin the white fish & set it all aside. Strain the cooking juices & set aside to cool for several hours by which time a lot of the sediment will have settled in the bottom of the bowl. Carefully pour off the juices, leaving the sediment, & then strain several times through a clean teacloth. You should have appoximately 3 cups of liquid left. Melt 3/4 oz of gelatine in a little of the liquid, cool it to room temperature, then mix it into the rest of the juices. Pour a thin layer 1/2" of the juice into the bottom of a 5 cup souffle dish or fish mold & put it in the fridge to set. Flake the white fish into smallish flakes; remove the coral from the scallops & cut the white flesh into three of four pices. Once the jelly is firm, arrange the most decorative of the fish in the bottom of the dish- some scallop coral in the middle, prawns around the outsides, flakes of white fish in between or however you feel inspired. Spoon a little more of the juice & return it to the fridge to set. Continue to layer the fish in the mould, setting each layer with a covering of juice until you have used up all the fish & juices. Leave the jelly to set for at least 4 hours in a fridge. Unmold & decorate with fresh herbs; serve as a starter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Trout with Herbs Categories: Seafood Yield: 1 Servings 6 Fresh cleaned trout 2 ts Dried thyme 1 Or 2 Tbls. dried rosemary 1 Scant tsp. dried sage 3 oz Soft butter 1 Or 2 tsp. coarse sea salt 2 ts Dried mint leaves 6 Grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs & seasonings & mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned & the flesh flaking off the bone. Baste now & then with the butter which runs off. Serve at once with lot of fresh bread & a salad or a simple green vegetable. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bacon Scallops Categories: Seafood Yield: 1 Servings 10 Bacon slices 2 tb Dijon mustard 20 lg Sea scallops 2 tb Pure maple syrup 1 c Whipping cream Snipped fresh chives Preheat oven to 350-degrees. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half. Cool. Wrap 1 bacon piece around sides of each scallop & secure with a toothpick. Preheat oven to 400-degrees. Place scallops on baking sheet & bake until cooked through, about 10 minutes. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 cup., about 3 minutes. Add mustard & syrup & boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt & pepper. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce. Sprinkle with chives & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Fettucini Categories: Seafood Yield: 1 Servings 2 tb Butter 1 Pack Louis Kemp Crab 4 ts Flour Delights 1 1/2 c Half & half 6 oz Cooked fettucini 1/4 c Parmesan cheese 1 tb Chopped fresh parsley Melt butter, stir in flour. Gradually add 1/2 & 1/2, stir until thickened. Add cheese; cook & stir until smooth. Fold in crab meat, heat 3 minutes, stir occasionally. Toss fettucini with sauce, sprinkle with parsley. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brisket Carbonnade Categories: Meats Yield: 1 Servings 4 lb Beef brisket 1/8 ts Pepper 3 md Onions, sliced 1 Clove garlic, minced 1 1/2 c Beer 1 Bay leaf 1 tb Brown sugar 1/4 ts Dried thyme, crushed 2 ts Instant beef bouillon 1/4 c Flour Season meat with salt & pepper. Place in a 13*9*2 baking pan; cover with onion slices. Sprinkle lightly with salt. Reserve 1/3 cup beer. Combine next 6 ingredients; pour over meat. Cover with foil. Bake at 350 for 3 to 3 1/2 hours or till tender. Remove meat to a platter; keep warm. Skim off excess fat from pan jucies; remove bay leaf. In a saucepan cook jucies down to 2 cups. Combine reserved beer & flour; stir into pan jucies. Cook & stir until thick & bubbly. Cook & stir 1 to 2 minutes more. Season. Slice meat across grain; pass gravy. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Flounder Skillet Categories: Seafood Yield: 1 Servings 1/2 c 100% corn oil margarine 1/2 c Water 1 tb Dill weed 1/4 c Lemon juice 2 c Thinly sliced potatoes 3/4 ts Salt 1 c Sliced onion White pepper 1 pk (9oz) green beans Lemon slices (for garnish) 1 lb Flounder fillets Melt all margarine except 1 Tbls. in skillet; stir in dill weed. Layer potatoes, onions & green beans in skillet; top with flounder. Sprinkle top with water, lemon juice, salt & white pepper; dot with remaining margarine. Cover, reduce heat & simmer until potatoes are done about 20 minutes. (Do not overcook.) Garnish with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fry Flounder Categories: Seafood Yield: 1 Servings 1 lb Flounder fillets 1 c Sliced mushrooms 1/4 c Soy sauce 1/4 c Sliced scallions 2 tb Dry sherry Hot cooked rice 1 ts Cornstarch Slivered lemon peel (for 1 ts Sugar Garnish) 1/4 ts Garlic powder 1/4 c Toasted almonds (for 1/4 c Corn oil Garnish) 1 1/2 c Diagonally sliced celery Cut flounder into 2" strips. In bowl, combine soy sauce, sherry, cornstarch, sugar & garlic powder. Add fish, stirring gently to blend; let stand 15 minutes. In wok or heavy skillet, heat oil. Add marinated fish mixture, celery, mushrooms & scallions; cook over high heat, stirring gently until fish is cooked & vegetables are fork tender, about 5 minutes. Serve over cooked rice; garnish with lemon slices & almonds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Simple Stuffed Flounder Categories: Seafood Yield: 1 Servings 1 lb Flounder 1/2 ts Salt 6 oz Crabmeat 1/2 ts Pepper 1/2 c Ritz cracker crumbs THICK WHITE SAUCE 2 tb Melted butter Mix crabmeat, buttered crumbs, salt & pepper in a bowl. Lay fish flat. Spread mixture on top, then roll like a jelly roll. Place fish in shallow baking dish lined with butter, then pour white sauce over fish. Cover & bake at 350 for 15-20 minutes. This dish may be prepared in individual baking dishes & served from oven to plate. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Halibut with Herbed Dressing & Egg Mustard Sauce Categories: Seafood Yield: 1 Servings 2 c Dried bread crumbs 1/2 c Chopped onion 1/4 c Chopped parsley 3/4 c Chopped celery 1 ts Salt 2 tb Vinegar 1/8 ts Pepper 2 tb Water 1/2 ts Sage EGG MUSTARD SAUCE 1/2 ts Rosemary 2 sl Lean bacon 1/4 c Butter 1 Thick halibut steak (2 lb) Combine bread crumbs, parsley, salt, pepper, sage & rosemary: set aside. Melt butter; add onion & celery, sauteeing until tender. Add vinegar & water; heat. Pour liquid over bread crumbs & toss lightly. Place mixture in bottom of greased baking dish; place fish on dressing & top with bacon. Bake, uncovered, in 350 oven for 40 minutes. Serve with Egg Mustard Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bbq Halibut Steaks Categories: Seafood Yield: 1 Servings 2 lb Halibut steaks 2 tb Fresh lemon juice 1/4 c Chopped onion 1 tb Sugar 2 tb Chopped green pepper 1 tb Worcestershire sauce 1 Minced garlic clove 2 ts Salt 2 tb Melted butter 1/4 ts Pepper 1 cn (8oz) tomato sauce Cut fish into serving size pieces. Cook onion, green pepper & garlic in butter until tender. Add remaining ingredients; simmer 5 minutes, stirring occasionally. Cool. Place steak pieces in single layer in shallow baking pan; pour sauce over fish & let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. When coals are ready, place fish in well greased, hinged wire grills. Cook on bbq grill 4" from heat for 8 minutes. Baste with remaining sauce, turn, & cook for 7-10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grapefruit Sesame Baked Halibut Categories: Seafood Yield: 1 Servings 2 Halibut steaks (1/2 lb ea) 3 tb Melted butter 1/4 ts Salt 2 tb Sesame seeds Pepper 1/4 ts Crumbled thyme 1/2 c Soft bread crumbs 6 Fresh grapefruit sections Place halibut in buttered shallow baking pan; sprinkle with salt & pepper. Mix bread crumbs with 1 Tbls. butter, sesame seeds & thyme; sprinkle over fish. Drizzle with 1 Tbls. butter. Bake in 450 oven for 15 minutes per inch of thickness. Top with grapefruit sections & brush with remaining butter; return to oven for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fruited Halibut & Rice with Sparkling Fruit Sauce Categories: Seafood Yield: 1 Servings 2 lb Halibut steaks Chunks 1/3 c Chopped onion 1/4 c Toasted slivered almonds 5 tb Butter 2 tb Minced parsley 3/4 ts Curry powder 1 1/2 ts Lemon juice 1 1/2 c Rice Salt & pepper 3 c Chicken broth SPARKLING FRUIT SAUCE 1 cn (13 1/4 oz) pineapple Saute' onion in 3 Tbls. butter; add curry powder & cook 1 minute. Add rice & chicken broth; bring to boil & stir. Cover & simmer 20 minutes, or until liquid is absorbed. Drain pineapple, reserving 1/2 cup pineapple chunks & syrup for Sparkling Fruit Sauce; dice remaining pineapple & add to rice along with almonds & parsley. Spoon rice into baking dish; top with fish. Melt remaining butter & lemon juice; pour over fish. Sprinkle with salt & pepper. Bake in 375 oven for 20 minutes, or until halibut is fork tender. Spoon Sparkling Fruit Sauce over fish; serve with remaining sauce on the side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut Tempura Categories: Seafood Yield: 1 Servings 2/3 c Flour 1 c Ice water 2/3 c Cornstarch 2 lb Fish fillets, cut in 1*1*1/2 1/2 ts Salt Cubes 1/8 ts White pepper Soy sauce (optional) 1 Egg Lemon slices (optional) Vegetable oil Combine flour, cornstarch, salt & pepper. Beat together egg, 1/4 cup oil & ice water; add egg mixture all at once to dry ingredients, beating with mixer. (Do not overmix. Batter will be lumpy.) Set bowl of batter inside larger bowl filled with ice water. Dip fish into batter; deep fry in oil heated to 375 for 3 minutes, or until golden brown. Drain well on paper towels; serve immediately. Serve with soy sauce & lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut in Vegetable Wine Sauce Categories: Seafood Yield: 1 Servings 2 lb Halibut 1 Chopped large onion 1/4 c Flour 1 Grated carrot 1/2 ts Salt 2 Stalks chopped celery White pepper 1 lg Chopped tomato 1 tb Chopped parsley 1/4 c Water 1/4 c Olive oil 3/4 c Dry white wine 1 Crushed garlic clove Combine flour, salt, pepper & parsley: dredge fish with flour mixture. Heat olive oil in skillet; add halibut & fry until golden brown on both sides. Remove from skillet & set aside. Add garlic, onion, carrot & celery to skillet: saute' 10-15 minutes, until tender. Add tomato & water, simmer 10 minutes. Remove sauce from heat & pour into blender; puree. Stir in wine. Return to skillet: place fish in sauce. Cover & simmer 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Teriyaki Grilled Halibut Categories: Seafood Yield: 1 Servings 1/2 c Low sodium soy 2 ts Honey 2 Minced garlic cloves 4 Halibut steaks 1/4 c Sherry In shallow baking dish combine soy, garlic, sherry & honey. Marinate fish for 30 minutes each side. Place fish in oiled grill basket. Grill 5 minutes, turn & baste with marinade. Grill another 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Perch with Cucumber Butter Categories: Seafood Yield: 1 Servings 2 lb Perch 1 c Water 1/2 ts Salt 1 Slightly beaten egg yolk 1/4 ts Pepper 1 Well beaten stiff egg white 1/2 c Flour Corn oil 2 tb Cornstarch CUCUMBER BUTTER Carefully wash fish; drain. Sprinkle with salt & pepper: set aside. Combine flour & cornstarch. Blend together water & egg yolk; stir into flour mixture until smooth. Fold in beaten egg white. Dip fish into batter; deep fry at 350 for 2-3 minutes, depending of size of fish, or until fish is golden brown. Drain on paper towel. Serve with Cucumber Butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven Fried Perch Categories: Seafood Yield: 1 Servings 1/2 c Margarine 1 Well beaten egg 8 Perch, cod or haddock 1 c Fine bread crumbs Fillets weighing a total of Salt & pepper 1 1/2 Lb Lemon wedges (for garnish) Melt margarine in baking dish in 325 oven. (Do not allow margarine to brown.) Dip fish in melted margarine, then in egg, then in crumbs, coating well; season with salt & pepper. Bake in 375 oven for 15-20 minutes. Garnish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ocean Perch Creole Categories: Seafood, Creole Yield: 1 Servings 2 lb Ocean perch fillets 1/2 ts Salt 1/4 c Minced onion Sugar 3 tb Melted butter Pepper 2 tb Flour 1 Bay leaf 1 cn (1 lb) tomatoes 1 Whole clove 1/4 c Chopped green pepper Cook onion in butter until tender; blend in flour. Add remaining ingredients (except fillets) & cook until thick, stirring constantly. Remove bay leaf & clove. Arrange fillets in well greased shallow baking dish; cover with sauce. Bake in 350 oven for 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Baked Perch Categories: Seafood Yield: 1 Servings 1/2 c Melted butter 3/4 ts Garlic salt 1/2 c Lemon juice 3/4 ts Dried dill weed 1/2 c Sliced green onions 2 lb Ocean Perch 4 tb Water Preheat oven to 400. In baking dish combine all ingredients except fish. Add fish; marinate 1 hour, turning once. Bake fish in marinade 10-12 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Perch Fillets with Shrimp Sauce Categories: Seafood Yield: 1 Servings 1 lb Perch fillets 1 c Heavy cream 1 c Flour 1/2 c Fish stock 1 Egg 1/4 c Sherry 1/2 c Milk 1/2 Taspoon salt 1 1/2 c Fin e crumbs 1/2 lb Baby shrimp 3 tb Butter 1 c Oil 3 tb Flour Wash & dry fish; dust with flour. Mix egg with milk. Dip fish into egg/milk mixture. Dredge in crumbs. Reserve. Heat butter in pan. Add 3 Tbls. flour & stir into paste (roux). Cook 2 minutes. Add cream, stock & sherry. Simmer until thick. Add salt & shrimp. Simmer 5 minutes. Heat oil in skillet. Fry fish in oil for 1 1/2-2 minutes each side. Place on platter. Pour half the sauce over fish. Serve remainder separately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tangy Broiled Salmon Categories: Seafood Yield: 1 Servings 2 tb Melted butter 1 tb Worcestershire sauce 2 tb Vinegar 1 lb Salmon fillets 2 tb Catsup Lemon wedges Combine butter, vinegar, catsup & Worcestershire. Place fish, skin side down, on broiler: brush with sauce. Broil 6" from heat for 15 minutes, brushing often with sauce. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Alaska Bbq Salmon with Zesty Sauce Categories: Seafood Yield: 1 Servings 1 Whole dressed salmon (5-8 1/2 Sliced lemon Lb) Several sprigs parsley Salt & pepper Corn oil 2 tb Softened butter ZESTY SAUCE 1/2 Sliced med onion Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Quiche Categories: Seafood Yield: 1 Servings 1 c Heavy cream 1 tb Fresh lemon juice 2 Eggs 1/2 ts Salt 1 cn (7 1/2oz) flaked & drained 1/8 ts White pepper Salmon 1 Prepared 9" pie shell 2 tb Minced onion Beat together cream & eggs; add salmon, onion, lemon juice, salt & pepper. Pour into shell. Bake at 375 oven for 30-35 minutes or until knife comes out clean. Let stand few minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cold Salmon Platter with Tarragon Marinade Categories: Seafood Yield: 1 Servings 3 Potatoes, cooked & halved 1/2 Sliced cucumber 2 tb Minced white onion 2 Hard boiled eggs, halved TARRAGON MARINADE Chilled lettuce 1 cn (7 1/2oz) salmon, drained & 1 tb Minced parsley Chunked 1 tb Chopped green onion 1 lg Sliced tomato Sprinkle warm potato halves with onion: pour marinade over all. Cover & refrigerate several hours. Drain, reserving marinade. Arrange salmon, tomatoes, cucumbers & eggs on lettuce lined platter; sprinkle parsley on potatoes & green onion on salmon. Serve with reserved marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Salmon Provencale Categories: Seafood Yield: 1 Servings 6 Salmon steaks 2 tb Flour Salt & white pepper 1 cn (16oz) stewed tomatoes 3 tb Chopped mild onions 1/2 c Dry white wine 1 sm Pressed garlic clove 2 tb Minced fresh parsley 2 tb Butter Thin lemon slices (for 1 cn (4oz) drained sliced Garnish) Mushrooms Hot cooked rice 1/4 Teapoon thyme Season fish generously with salt & white pepper. Broil lightly; keep warm. Meanwhile, saute' onion & garlic in butter until golden; stir in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low heat until slightly thickened, about 5 minutes. Stir in parsley; taste to correct seasonings. Spoon hot sauce over fish; garnish. Serve with hot cooked rice. Cod or haddock may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Salmon with Shrimp Sauce Categories: Seafood Yield: 1 Servings 2 c Water 2 tb Butter 1 ts Salt 1/4 lb Cooked shrimp (peeled & 6 Bruised peppercorns Deveined) 2 Sprigs parsley 1/2 ts Dried dill weed 4 Salmon steaks (6-8oz ea) 1 ts Rinsed, chopped capers 1 pn Sugar Salt & pepper to taste 1/2 c Dry white vermouth Fresh cooked vegetables 1/2 c Half & half Boil water in large skillet with salt, peppercorns & parsley; ease in steaks & cover. When water begins to reboil, adjust heat to low; poach fish 5 minutes. Remove from heat & pour off all but 1/2 cup liquid; add sugar & vermouth. Baste fish with mixture; let stand, covered, 5 minutes. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & discard. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half & half to heat it up; pour mixture back into skillet. Heat, beating with wire whisk, until it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 minutes, until shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Tarragon Categories: Seafood Yield: 1 Servings 4 Salmon steaks 1 tb Minced onion 2 c Water Lemon slices (for garnish) 1/4 c White wine vinegar Dairy sour cream (optional) 1/2 ts Dried tarragon Minced fresh parsley 1 tb Minced parsley (optional) 4 Peppercorns Place salmon in large skillet: add wine, wine vinegar, tarragon, minced parsley, peppercorns & onion. Simmer 15 minutes, uncovered part of the time, until fish flakes easily with a fork. Carefully lift out salmon & place on platter; garnish with lemon slices. Serve hot or cold, plain or with dairy sour cream spiked with minced fresh parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pear Salmon Paprikash Categories: Seafood Yield: 1 Servings 2 Fresh Bartlett pears Paprika 4 Salmon steaks (2 lb) 1/4 c Butter 1 c Dry white wine Minced fresh parsley (for Flour Garnish) Salt & pepper Lemon (for garnish) Cut pears lengthwise into halves; remove cores with melon baller or 1/2 tsp. measuring spoon. Set aside. Marinate salmon in wine for 15 minutes; turning & marinate 15 minutes longer. Dry steaks, reserving marinade, & shake with flour; coat both sides with salt & pepper; sprinkle with paprika. Heat butter in skillet; add steaks & brown quickly on both sides. Add reserved wine marinade. Arrange pears around salmon in skillet; simmer, covered, about 10 minutes. Sprinkle with parsley & garnish with lemon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon with Pesto Sauce Categories: Seafood Yield: 1 Servings 1 c Fresh basil leaves 3 Peeled garlic cloves 1/2 c Pine nuts 1/4 ts Salt 1 c Freshly grated Parmesan 6 tb Olive or vegetable oil Cheese 8 Salmon fillets Combine all ingredients (except fillets) in blender; blend briefly. Broil fish about 4" from heat 6-8 minutes per side, depending on thickness. Serve on heated platter; pass Pesto Sauce to spoon over broiled fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven Fried Salmon Cakes Categories: Seafood Yield: 1 Servings 1 cn (15oz) salmon, drained & 1/4 c Minced scallions Flaked 2 tb Fresh lemon juice 1 c Fresh bread crumbs 1 ts Worcestershire sauce Heat oven to 400. Spray cookie sheet with vegetable cooking spray. Beat egg with fork in med bowl. Add remaining ingredients & mix until well blended. Shape into 8 patties. Place on sheet & bake 10-12 minutes, turning once, until golden on both sides. 1 large egg or whites from 2 large eggs ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon on the Grill with Lemon Butter Categories: Seafood Yield: 1 Servings 8 Salmon steaks 1/4 ts Crushed rosemary or Olive oil Marjoram 1/4 c Melted butter 1/4 ts Salt 2 tb Lemon juice 1/8 ts Coarsely ground pepper 2 tb Chopped parsley Brush fish lightly with oil. In bowl combine remaining ingredients. Place salmon in well-oiled, hinged grill & lay on hot grill. Baste salmon with lemon butter mixture & cook 5 minutes; then turn & continue cooking 5 minutes. Baste with lemon butter several times during cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon with Ginger Categories: Seafood Yield: 1 Servings 2 Salmon fillets White parts) 1 tb Cornstarch 1 tb Soy 2 tb Oil 1 tb Hoisin sauce 1 tb Minced gingerroot 1/4 c Chicken broth 1/4 c Minced scallions (green & Salt & pepper Dust fish with cornstarch & set aside. Heat oil in large skillet. Add fish & brown over high heat for 1 minute per side. Heat ginger, scallions, soy, hoisin & broth in small saucepan. Pour over salmon. Reduce heat to med & cook, covered, 8-10 minutes, turning over often 4 minutes. Season with salt & pepper. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Salmon Timbali with Lobster Cream Categories: Seafood Yield: 1 Servings 1/2 lb Smoked salmon fillet 1/4 c Heavy cream 3/4 c Whipped cream 6 oz Cooked chopped lobster meat 1 ts Butter 1/2 ts Salt 2 tb Diced shallots 1/4 ts Pepper Preheat oven to 275. Finely dice salmon; chill thoroughly & process in processor. Beat in whipped cream. Keep cool. Heat butter in pan. Add shallots & cook until soft. Add cream & reduce until thick. Strain through sieve. Add lobster, salt & pepper. Generously grease 4 timbali molds. Cover bottom & sides with salmon mixture. Fill with lobster mixture & top with remaining salmon. Bake in water bath 15 minutes. Serve with Mornay sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Striped Bass with Rice Stuffing Categories: Seafood Yield: 1 Servings 1 Cleaned striped bass (2 1/2 1 ts Paprika Lb) 4 ts Minced parsley 1 ts Salt 1 tb Lemon juice 1/2 ts Pepper 2 ts Drained capers RICE STUFFING 6 tb Melted maragrine Wash & dry fish; split & clean cavity. Season inside & out with salt & pepper. Stuff loosely with Rice Stuffing; close with skewers or string. Place stuffed fish on baking pan; dust outside with paprika. Bake in 425 oven 30-40 minutes. While fish bakes, blend parsley, lemon juice, capers & margarine; divide into 4 parts & serve in small cups with fish, or spread on each individual portion at serving time. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice Stuffing Categories: Seafood Yield: 1 Servings 2 c Hot cooked rice 1 Cube or envelope vegetable 2 tb Margarine Bouillon 2 ts Instant onion flakes 1 ts Worcestershire sauce 4 ts Minced chives Combine all ingredients & toss lightly. (If bouillon cube is used, dissolve in small amount of boiling water.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sea Bass Almondine Categories: Seafood Yield: 1 Servings 2 lb Sea bass fillets 2/3 c Slivered blanched almonds Fresh lemon juice Salt to taste Flour Pepper to taste 6 tb Butter Chopped parsley Dip fillets in lemon juice, then in flour; saute' in butter until delicately browned on both sides. Remove to heated platter. Add almonds to pan & brown very quickly; add salt & pepper to taste, a dash of lemon juice & parsley. Pour almond mixture over hot fillets; serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Sea Bass, Portuguese Style Categories: Seafood Yield: 1 Servings 3 lb Sea bass fillets, 1" thick Minced 1 ts Salt 1 ts Prepared yellow mustard 2 tb Flour 2 tb Dried parsley 2 md Sliced onions 1 tb Fresh lemon juice 1/4 c Olive oil 1/4 c Dry white wine 1/3 c White wine vinegar 1/4 ts Ground coriander 3 Cloves garlic, mashed or Sprinkle fish with salt; lightly dust with flour. Arrange fish in shallow 8*12" baking dish. Saute' onions in olive oil in skillet until limp; place over fish. Combine wine vinegar, garlic, oregano, mustard, parsley, coriander & lemon juice; mix well & pour over fish. Pour wine around fish; bake, uncovered, in 350 oven for about 45 minutes. Pollock or halibut may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sea Bass with White Wine Sauce Categories: Seafood Yield: 1 Servings 6 Sea bass fillets (6 oz ea) 1 c Cream 1/2 c Butter 2 ts Flour 1 c Dry white wine 1 tb Cold water 2 c Clam juice Pat fillets dry with paper towels. Melt butter in 13*9*2" baking pan; dip fish in butter & arrange in pan, skin side down. Pour wine over fish. Bake in 350 oven for 10 minutes, basting frequently with pan juices. Transfer fish to heated platter; keep warm. Strain broth into saucepan; add clam juice & boil 10 minutes. Add cream; boil rapidly to reduceliquid, about 7 minutes. Combine flour & water, whisk into hot mixture & cook until thickened. Serve wine sauce on side. Red salmon or bluefish may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Crepes with Medium White Sauce Categories: Seafood Yield: 1 Servings 2 c Med WHITE SAUCE 3 c Bite sized pieces fish 1/4 c Dark rum (cooked crab, lobster, 1/4 c Snipped parsley Shrimp, scallops or cooked 2 tb Fresh lemon juice Fish) 1/4 ts Dry mustard 1/2 c Grated Parmesan cheese Salt & white pepper to 12 Crepes, each 6" in diameter Taste Combine in saucepan 1 1/2 cups med White Sauce with all ingredients except crepes, heat. Spoon mixture into each crepe, fold. Place crepes in greased 8*11" baking dish; spoon remaining med White Sauce over rolled crepes & sprinkle with Parmesan cheese. Bake in 350 oven for 20 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rock Lobster Newburg Categories: Seafood Yield: 1 Servings 2 pk (8oz ea) frozen rock 1/4 c Sherry Lobster 1/4 c Mayonnaise Boiling salted water 1 ts Aromatic bitters 1/2 c Sliced celery Salt & pepper 1/4 c Butter 6 sl Bread 1/3 c Flour Soft butter 2 c (1 pint) half & half Drop frozen lobster into boiling salted water. When water reboils, boil 2 minutes, then drain & drench with cold water. With scissors, remove underside membrane & pull out meat in one piece; cut into 1/2" crosswise slices. Saute' celery in butter until soft: stir in flour. Gradually stir in 1/2 & 1/2, sherry, mayonnaise & bitters; cook over low heat, stirring constantly until thick. Stir in lobster: add salt & pepper. Reheat only until bubbly. Trim crusts from bread, butter & toast until brown. Spoon Newburg over toast. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mussels in Garlic Butter Categories: Seafood Yield: 1 Servings 3/4 c Softened sweet butter 3 tb Minced shallots Juice of 1/2 lemon White pepper Grated peel of 1 lemon Nutmeg 1/3 c Minced fresh parsley 4 Dz mussels, well scrubbed, 4 Crushed garlic cloves Steamed & cooled Combine butter with lemon juice, lemon peel, parsley, garlic & shallots; season to taste with pepper & nutmeg. Combine butter-herb mixture in food processor fitted with steel blade; process until well blended. Arrange mussels, in their shell halves, in shallow individual baking dishes; spread each with some mixture; run under hot broiler 2-3 minutes, watching carefully. Or bake in 425 oven for 10 minutes or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Williamsburg Scalloped Oysters Categories: Seafood Yield: 1 Servings 1/2 c Butter 1/2 Minced green pepper 1/2 c Flour 1/2 Minced garlic clove 1 1/2 ts Paprika 1 ts Lemon juice 1/2 ts Salt 1 tb Worcestershire sauce 1/4 ts Pepper 1 qt Oysters with liquid 1 ds Cayenne 1/4 c Fine cracker crumbs 1 sm Minced onion Melt butter in saucepan; add flour, cooking & stirring until light brown. Stir in paprika, salt, pepper & cayenne. Add onion, green pepper & garlic; cook over low heat 5 minutes, stirring. Remove from heat & add lemon juice, Worcestershire & oysters (which have been picked over & heated in own juice). Pour into greased 1 1/2 quart casserole; top with cracker crumbs. Bake in 400 oven for 30 minutes or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Loaf Categories: Seafood Yield: 1 Servings 1 Loaf French bread 1 pt Oysters, plus juices 1 ts Prepared mustard 1 c Grated mild cheese 1 Minced garlic clove 1 tb Chopped onions 1/4 c Melted butter Lemon slices (optional) Slice off top of French bread; scoop out center, leaving 1" thick shell. Combine mustard & garlic with melted butter; brush over the inside of bread. Simmer oysters in their own juices until edges begin to curl; combine with cheese & onion. Fill cavity in loaf with oyster cheese mixture; replace top. Use sharp knife to slice partway through bread at 1 or 2" intervals. Wrap in foil & bake in 350 oven for 30 minutes. Unwrap & serve with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Scallops Categories: Seafood Yield: 1 Servings 3/4 lb Scallops (optional) 1/4 c Chopped parlsey 2 ts Melted butter 4 Crushed round crakers Salt & pepper to taste 1 Pressed garlic clove Mix scallops with parsley & crackers. Saute' garlic in butter 1 minute; add to scallop mixture. Sprinkle with salt & pepper. Place in small shallow casserole; bake 350 oven for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Scallops Categories: Seafood Yield: 1 Servings 2 c Water 1 ds Thyme 1/2 c Dry white wine 1/2 Bay leaf 1 sm Quartered onion 1/4 lb Fresh bay scallops 1 ds Oregano Lemon juice Combine water, wine, onion & herbs; bring to boil. Add scallops; cook until firm & white. Sprinkle with lemon juice; serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops Tarragon Categories: Seafood Yield: 1 Servings 1/2 tb Butter 1/2 ts Pepper 3 Fresh finely chopped garlic 1/4 c Dry white wine Cloves 1/2 lb Fresh scallops 1/2 ts Garlic salt 1 ts Cornstarch 1/2 ts Crushed tarragon 1/2 c Dairy sour cream Melt butter in small saucepan. Add garlic, garlic salt, tarragon, pepper & wine; stir well & bring to boil. Add scallops; saute' 3 minutes. Thicken sauce with cornstarch, reduce heat. When mixture stops boiling, stir in sour cream. Serve in small bowls. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Marinara Categories: Seafood Yield: 1 Servings 2 lb Fresh fish or seafood (one 1 tb Soft bread crumbs Or a combination) 1 sm Chopped tomato 2 tb Olive oil 1/2 c Minced parsley 1 md Chopped onion 1/2 c Dry sherry 3 Pressed garlic cloves 1/2 c Water 3/4 ts Salt Saute' fish or shellfish in olive oil over med heat, just until delicately browned. As soon as fish has started to brown, add onion, garlic, salt & bread crumbs; cook 1 minute. Add tomatoes & parsley; lower heat & simmer 3 minutes. Add sherry & water; simmer, uncovered, 3 minutes longer. Serve alone or spoon over hot rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Lobster Kabobs Categories: Seafood, Poultry Yield: 1 Servings 6 Skinless & bonesless chicken 1/3 c Chopped chutney Breasts 1 tb Soy sauce 4 (4oz ea) rock lobster tails 1 tb Wine vinegar 1 sm Navel orange, cut into 6 Chopped scallions (for Pieces Garnish) Salt & pepper to taste Pineapple slices (for 1 c Peach preserves Garnsih) Cut each chicken breast into 4 pieces; cut each lobster tail crosswise through shell into 4 pieces. Alternately spear chicken pieces, lobster slices & orange wedges on heatproof skewers; sprinkle kabobs on all sides with salt & pepper. Mix remaining ingredients in a bowl; stir until well blended. Place kabobs 6" above grey coals; grill 5 minutes. Brush with sauce; turn & grill 5 minutes longer. Repeat & grill 2 minutes. Serve kabobs garnished with chopped scallions & pineapple slices, grilled over coals on a square of foil after brushing with sauce. Heat remaining sauce; spoon over kabobs or serve as dip. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charcoal Broiled Shrimp Categories: Seafood Yield: 1 Servings 1 c Olive or corn oil 1 pn Oregano 1/2 c Fresh lemon juice 2 lb Jumbo green shrimp 1 tb Worcestershire sauce (deveined) 1/2 ts Pepper COCKTAIL SAUCE 1/2 ts Garlic salt Combine lemon juice, Worcestershire, pepper & garlic salt; marinate shrimp 1 hour. Grill on rack over coals 5 minutes per side, or until shrimp turns pink. (Do not overcook.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole with Rice Wheat Germ Ring Categories: Seafood, Creole Yield: 1 Servings 1/2 c Chopped onion 1 tb Sugar 1/2 c Diced green pepper 1 ts Salt 1/2 c Thinly sliced celery 1/2 ts Crushed marjoram 1 Minced garlic clove 1 tb Cornstarch 2 tb Butter 2 tb Water 2 1/4 c (18oz) tomato juice 1 1/2 lb Cooked shrimp (3 cups) 1 cn (8oz) tomato sauce RICE WHEAT GERM RING Saute' onion, green pepper, celery & garlic in butter over low heat until tender but not browned, about 15 minutes. Stir in tomato juice & sauce, sugar, salt & marjoram; heat thoroughly. Combine cornstarch & water, stir into tomato mixture & cook 3-5 minutes until thickened. Stir in shrimp; heat mixture to serving temperature. Fill center of Rice Wheat Germ Ring with shrimp & sauce; pour remaining sauce over ring. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice Wheat Germ Ring Categories: Seafood, Side dishes Yield: 1 Servings 6 c Hot cooked rice 1/2 c Regular wheat germ Mix together & pack into well greased 6 cup ring mold. Unmold onto serving plate. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Tempura Categories: Seafood Yield: 1 Servings 1 c Frozen pancake batter Strips 1/4 c Beer 1 lg Sweet potato, cut into 1 lb Cleaned cooked shrimp Strips oil 1 md Green or red pepper cut into Soy sauce (optional) Thaw pancake batter according to directions. Combine batter & beer, dip shrimp & vegetables. Fry in deep fat until golden brown. Drain on paper towels, serve at once with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Savory Seafood in Scallop Shells Categories: Seafood Yield: 1 Servings 2 cn (6 oz ea) crab meat or 2 1 tb Minced celery c Cooked seafood 1 ts Scraped onion 4 tb Butter 1/4 ts Angostura aromatic bitters 2 tb Flour 1 ts Dry mustard 1/4 c Milk 1 ts Catsup 2/3 c Heavy cream 1/2 ts Salt 1 tb Minced green pepper Pepper & bread crumbs Pick over crab meat & discard cartilage. Set crab aside. Melt 2 Tbls. butter in saucepan; blend in flour, stirring constantly. Gradually add milk & cream; stir over med heat to desired thickness. Saute' green peppers & celery in remaining butter; add to white sauce, along with onion, crab meat, Angostura & remaining seasonings. Fill scallop shells with mixture, sprinkle with bread crumbs & dot with additional butter. Run under broiler to brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: California Sand Dabs Categories: Seafood Yield: 1 Servings 2 lb Cleaned sand dabs Salt & white pepper to Beaten egg yolk or milk Taste Seasoned bread crumbs or Chopped parsley (for Cornmeal Garnish) Softened butter Lemon wedges (for garnish) Dip sand dabs in egg yolk or milk; roll in seasoned crumbs. Line shallow pan with buttered aluminum foil; place dabs on foil. Broil 3 minutes each side. Or bake in 375 oven 12-15 minutes. Or pan fry 3 minutes on each side in small amount of butter. Season with salt & pepper to taste. Serve garnished with chopped parsley & lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Surf & Turf Kabobs Categories: Seafood Yield: 1 Servings 3 Packs (8oz ea) lobster 1/4 c Water Tails 1/4 c Vegetable oil 1 1/2 lb White raw boneless turkey ( 1 tb Sugar Cut into 1" cubes) 1/4 c Vinegar 2 Green peppers, cut in 1" 1 sm Grated onion Squares 1 Mashed garlic clove 24 Whole mushrooms 1 tb Chili powder 1 cn (10 3/4 oz) tomato soup Cut lobster tail, while frozen, into 3 pieces, shell & all. Thread lobster & turkey pieces, green peppers & mushrooms on skewers. Combine remaining ingredients; place skewers in shallow pan & brush heavily with sauce; let stand 1 hour. Place kabobs 6" about grey coals; broil 5-6 minutes on each side, brushing occasionally with sauce until brown & crusty. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fried Bay Scallops Categories: Seafood Yield: 1 Servings 1/3 c Butter 1 lb Bay scallops 1 c Sliced mushrooms 3 tb Lemon juice 2 Finely chopped garlic 2 tb Dry sherry Cloves In skillet, melt butter; saute mushrooms & garlic in butter until tender. Add scallops & lemon juice. Cook & stir until scallops are opaque, 3-5 minutes. Stir in sherry; heat through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Broiled Scallops Categories: Seafood Yield: 1 Servings 1 lb Bay scallops 1/2 ts Dill 1 tb Lemon juice 2 tb Dry white wine 1 ts Thyme 2 ts Chopped fresh parsley 1/4 ts White pepper In bowl combine lemon juice, thyme, pepper, dill & wine. Add scallops & toss lightly. Place scallops on oiled broiler pan; broil 3-4 minutes. Sprinkle with parsley & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bay Scallops Saute Categories: Seafood Yield: 1 Servings 1 lb Bay scallops 1/2 c Chopped fresh parsley 2 tb Butter Freshly ground pepper 1 Minced garlic clove In skillet melt butter & add garlic. Cook until garlic is golden brown. Add scallops & parsley. Cook 2-3 minutes, stirring often. Sprinkle with pepper & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maryland Deviled Crab Cakes Categories: Seafood Yield: 1 Servings 1 lb Flaked crab meat 1 ds Cayenne pepper (optional) 1/2 c Minced onion 1/4 c Flour 1/4 c Minced green pepper 1 1/4 c Light cream 2 tb Margarine 2 Beaten egg yolks 1 tb Dry mustard 1/2 c Fresh bread crumbs 1 ts Worcestershire sauce 1/2 ts Paprika 1/4 ts Tabasco sauce 1 tb Melted butter 3/4 ts Salt Corn oil 1/4 ts Pepper Pick over crab carefully: set aside. Saute' onion & green pepper in margarine until tender; stir in mustard, Worcestershire, Tabasco, salt, pepper & cayenne. Stir in flour; gradually blend in cream. Heat mixture to a boil; stirring constantly; boil 1 minute. Stir in crab meat. Add a little hot sauce mixture to egg yolks; return to pan & heat until thickened, stirring constantly. Chill mixture. Combine bread crumbs, paprika & melted butter in bowl. Shape crab mixture into 8 crab cakes; dip into crumb mixture. Cook cakes in 1" hot oil over moderate heat until golden brown on both sides. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Croquettes Categories: Seafood Yield: 1 Servings 1/3 c Chopped mild onion 1 ts Fresh lemon juice 6 tb Butter 1 Chopped sprig of parsley 1/4 c Flour 2 cn (7 oz ea) crab meat 1 ds Cayenne Salt 1/2 ts Worcestershire sauce 1 Beaten egg 1/2 ts Dijon style mustard 2 tb Water 1 c Milk Fine bread crumbs Saute' onion in 4 Tbls. butter for 5 minutes; blend in flour & seasonings. Add milk & cook until thick, stirring constantly. Remove from heat; stir in lemon juice, parsley & crab meat; season to taste with salt. Chill. Shape into croquettes with hands; dip into egg, then in crumbs. Fry slowly in remaining butter until browned on both sides. Serve piping hot with lemon wedges. Tuna or salmon may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maryland Crab Fondue Categories: Seafood Yield: 1 Servings 1 lb Maryland crab meat Salt to taste 1 pk (8oz) cream cheese Pepper to taste 1 pk (8oz) grated Gruyere cheese 1/4 c Dry sherry 1/2 c Milk 1 Loaf French bread, cut into 1/4 ts Lemon & pepper seasoning 1 " cubes Remove all cartilage from crab meat. Combine cheeses, milk, seasonings & sherry in fondue pot, set on low; stir until blended & smooth. Add crab meat, stirring occasionally, until hot & bubbly, 5-10 minutes. Spear cubes of bread on fondue fork & swirl in a figure eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.) If you do not have a fondue pot, mixture may be made in a double boiler & served from that or transfer to a chafing dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Croaker Fillets Categories: Seafood Yield: 1 Servings 2 lb Croaker fillets 1/2 c Fine crumbs 1/4 c Sliced green onions & tops 1 ts Salt 1 Minced garlic clove 1 tb Butter 1/4 c Fresh lemon juice Cut fillets into serving size pieces. Cook onions & garlic in butter until tender: add lemon juice. Combine crumbs & salt in bowl. Dip fish in lemon butter mixture, roll in crumbs. Arrange fish in well greased 15*11*1" baking pan; drizzle remaining lemon butter mixture over fish. Bake in 350 oven for 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deviled Croaker Categories: Seafood Yield: 1 Servings 2 lb Croaker 1/3 c Chopped shallots 1 ts Salt 3 Minced garlic cloves 1/4 ts Pepper 3/4 c Dry white wine 1/3 c Flour 4 ts Dijon style mustard 1/4 c Butter 3/4 ts Thyme 1/4 c Corn oil 1/2 ts Sage Wipe fish with damp cloth; sprinkle inside & out with salt & pepper; dip in flour. Heat half the butter & oil in large skillet; fry fish, until lightly browned, about 5 minutes per side. Remove fish to heated platter. Continue cooking remaining fish, adding more butter & oil as needed. Add shallots & garlic to pan juices; cook until tender. Combine wine, mustard, thyme & sage: add to shallots & cook until sauce is slightly thickened. Pour over fish & serve piping hot. Bass, lake trout & scup may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish & Chips in Beer Batter Categories: Seafood Yield: 1 Servings 1 1/2 lb Cod fillets Vegetable oil 1/3 c Fresh lemon juice BEER BATTER 1/2 Minced large white onion 1/2 c Flour Salt to taste 1 ts Paprika Pepper to taste Cayenne pepper 6 md Potatoes Malt vinegar (optional) Cut fish into serving pieces & place in flat bowl. Sprinkle fish with lemon juice, onion, salt & pepper to taste, marinate 1 hour. Wash & peel potatoes; cut into strips & rinse in cold water: drain well. Fry potatoes in deep oil heated to 375 until nearly tender; drain & spread on paper towels. Sift together flour, 1 tsp. salt, pepper & cayenne to taste into flat dish; dust fish in flour. Dip fish into beer batter & fry until golden brown & crisp. Refry potatoes until golden brown: drain. Serve with malt vinegar. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish & Chips Categories: Seafood Yield: 1 Servings 1 1/2 lb Fillet (flounder, cod, 1 c Beer Halibut) 3 lg Baking potatoes 1 tb Fresh lemon juice Ice water 1 1/2 c Flour Oil 1 ts Salt 1 ts Coarse salt Pepper Malt vinegar 1 ts Paprika Cut fish into med sized pieces; sprinkle with lemon juice. Combine 1 cup flour, salt, pepper, paprika & beer in mixing bowl; beat with wire whisk until smooth. Set aside. Peel potatoes & cut into slices, then into strips. Place potato strips in bowl of ice water for 5 minutes; drain on paper towels. Heat oil to 375; fry potatoes in wire basket in deep fat until tender, but not browned. Drain on paper towels. Dredge fish in remaining flour, then dip in batter. Fry fish quickly in same oil; remove. Increase heat until oil regains temperature of 375; lower fish into basket in hot oil & continue cooking 3-4 minutes or until crisp & golden. Drain fish well on paper towels; keep warm in 300 oven. Return chips to oil, fry 3-4 minutes until tender, crisp & golden. Drain & sprinkle with coarse salt. Serve with malt vinegar. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cheesy Oven Fried Smelts Categories: Seafood Yield: 1 Servings 3 lb Pan-dressed smelts 1/4 c Freshly grated Parmesan or 1/2 c Milk Romano cheese 1/2 ts Salt 1/3 c Melted butter 1 1/2 c Flavored bread crumbs Paprika Wash & dry fish. Combine milk & salt: combine bread crumbs & cheese. Dip fish in milk, roll in crumbs. Place fish in a single layer in well greased 15*10*1" baking dish; pour butter over fish & sprinkle liberally with paprika. Bake in 500 oven 8-10 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tilefish with Orange Grape Sauce Categories: Seafood Yield: 1 Servings 2 lb Tilefish fillets 1 ts Salt 2 c Boiling water ORANGE GRAPE SAUCE 2 tb Fresh lemon juice Cut fish into serving sized pieces; place in well greased 10" skillet. Add boiling water, lemon juice & salt; cover & simmer 8-10 minutes. Carefully remove fish to warm platter; serve with Orange Grape Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Walleye Pike Categories: Seafood Yield: 1 Servings 1 lb Skinless walleye pike 1 tb Chopped parsley Fillets 1/4 ts Thyme 1/4 c Lemon juice 1/8 ts Pepper 1 tb Olive oil Place fillets in a baking dish that has been sprayed with a non stick coating. Combine remaining ingredients & pour over fillets. Cover & marinate for 30 minutes in the refrigerator, turning occasionally. Broil approximately 4-6" from source of heat for 8-10 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Orange Roughy Categories: Seafood Yield: 1 Servings 1 lb Orange roughy fillets 1 Sliced lemon 1/2 c Chopped celery & leaves 1 lg Bay leaf 1/2 c Sliced onion 1/4 c Water 1/8 ts Pepper 1/2 ts Sugar 1 Sliced tomato 1 ts Cider vinegar Cut fillets crosswise into strips about 1/2" wide. In large skillet, cook celery & onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato & lemon slices. Combine water, sugar & vinegar & bay leaf. Pour over fish mixture. Cover & simmer 8-10 minutes. Remove bay leaf before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Corn Crusted Baked Fish Categories: Seafood, Italian Yield: 1 Servings 2 c Chopped tomatoes 1 lb Haddock, sole or cod 2 tb Minced garlic Grated Parmesan cheese 1/4 c Olive oil 1/2 c Yellow cornmeal mixed with 1 tb Thyme or oregano Salt & pepper (1/2 tsp. ea) Mix tomatoes, garlic, oil & thyme in bottom of baking dish. Dip fish in cornmeal & place in dish. Bake at 450 for 20-26 minutes. Top with cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillets of Sole with Chopped Chives Categories: Seafood Yield: 1 Servings 3/4 c Blanched almonds Salt & pepper 1/4 c Flour 1/4 c Chopped fresh basil Olive oil 1/4 c Minced chives 3 Minced garlic cloves Chive sprigs (for garnish) 1/2 c Minced onion 6 Fillets of sole, cleaned (1 2 lb Ripe Italian plum tomatoes, Lb) Peeled, seeded & chopped 2 Eggs, beaten 1/4 c Chopped Italian parsley In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve. In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden. Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish, California Style Categories: Seafood Yield: 1 Servings 2 lb Fish (pollock, swordfish) 1/4 c Fresh lemon juice 1/2 c Vegetable oil 1 Crushed garlic clove 1/2 ts Salt 1/2 ts Powdered cumin 1/8 ts Pepper Chopped parsley Cut fish into serving pieces. Combine remaining ingredients & pour over fish: marinate 1 hour, turning once or twice. Broil on one side 4-5 minutes. Sprinkle with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bagged, Stuffed 'n' Baked Fish Categories: Seafood Yield: 1 Servings 1 Fish, (4 lb) dressed, split 1/2 c Minced onion & boned 1/4 c Minced fresh parsley 1 tb Flour 1 c Shredded carrots Salt & pepper Paprika 1/2 c Melted butter 1 Brown-in-bag 2 1/2 c Seasoned stuffing Wipe fish with damp cloth; set aside. Shake flour into empty brown-in-bag. Sprinkle fish inside & out with salt & pepper. Combine 1/4 cup butter, stuffing, onion, parsley & carrots: stuff cavity & secure opening with toothpicks or bind with soft string. Place stuffed fish in bag; brush with remaining butter & sprinkle outside with paprika. Close bag loosely with twist tie about 2" from fish. (Bag should fit loosely over food.) Puncture six 1" slits in top of bag with paring knife. (These allow air & water vapors to escape from bag.) Cook in 350 oven about 1 hour. Remove pan from oven; allow to sit & cool several minutes. To remove fish, slit open top of bag with paring knife or scissors. (Steam escapes when bag is split, so use care not to burn yourself.) Remove fish to serving platter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Foil Baked Fish Categories: Seafood Yield: 1 Servings 1 Minced garlic clove 1/2 c Corn oil 1 ts Salt 1/4 c Chopped onion 1 ts Crushed oregano 1 1/2 ts Grated lemon peel 1/2 ts Crushed basil 3 tb Fresh lemon juice 1/2 ts Thyme 1 Fish (4-5 lb) Pepper Mix together garlic, salt, oregano, basil, thyme & pepper. Stir in onion, lemon peel & lemon juice. Tear off 1 sheet of 18" heavy duty aluminum foil twice length of fish plus 3"; place foil in baking pan with half the piece extending over the edge. Place fish on foil; pour marinade over fish. Bring extending part over & seal on 3 sides with double folds; refrigerate 1 hour. Bake in 375 oven about 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Fillets with Aromatic Stuffing & Creamy Mustard Sauc Categories: Seafood Yield: 1 Servings 1/4 c Chopped onion 1/2 c Chopped walnuts 1/2 c Thinly sliced celery 4 lg Fish fillets 3 tb Butter Salt & pepper 2 1/2 c Bread crumbs Water 1/2 ts Angostura aromatic bitters CREAMY MUSTARD SAUCE 1/8 ts Sage Cook onion & celery in 2 Tbls. butter about 10 minutes; pour over bread crumbs. Add 1/4 tsp. salt, Angostura, sage & walnuts; mix lightly. Season fillets lightly with additional salt & pepper to taste; spread with stuffing. Roll fillets & fasten with toothpicks. Place fish in shallow greased pan; pour 2-3 Tbls. water into pan. Dot with remaining butter. Bake in 375 oven. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Avocado Fish Kai Categories: Seafood Yield: 1 Servings 3 Ripe avocados 1/4 ts Thyme 3 tb Fresh lemon juice 1 Cleaned whole baked fish (5 2 tb Minced parsley Lb) 1 1/2 ts Salt Parsley springs (for 4 ts Minced onion Garnish) 1/2 ts Crushed red pepper Lemon slices (for garnish) Cut avocados into halves; remove seeds & skin; mash. Mix lemon juice, parsley & seasonings. Spread over warm fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chinese Almondine with Mandarin Almond Cream Sauce Categories: Seafood Yield: 1 Servings 4 Cleaned fish (10-12 oz ea) 1 ts Salt 2 Beaten eggs 1/2 ts Grated lemon rind 1 cn (11 oz) mandarin oranges 1/3 c Melted butter 1 1/2 c Fine dry bread crumbs MANDARIN ALMOND CREAM SAUCE Combine in a shallow dish, eggs & 2 Tbls. liquid from oranges, reserving fruit for sauce. Combine in another shallow dish, bread crumbs, salt & lemon rind. Dip fish into egg mixture, then roll in crumb mixture; place on wire rack to dry slightly. Pour butter in 10*15" baking dish; place fish in dish, turning to coat both sides with butter. Bake, uncovered, in 350 oven for 35-40 minutes. Serve with Mandarin Almond Cream Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Stuffed Baked Pike Categories: Seafood Yield: 1 Servings 1 Cleaned Pike (4-5 lb) 1 c Water or clam juice 3/4 ts Salt 1/2 c Chopped onion 3/4 ts White pepper 3 Cloves 3/4 ts Paprika 1 Bay leaf 1/4 ts Ginger 3 tb Sweet butter SHRIMP STUFFING 2 tb Flour 2 c Chopped tomatoes (fresh) 4 Strips lean bacon Season fish inside & out with salt, pepper, paprika & ginger. Stuff fish & sew closed. Cook together tomatoes, water, onion, cloves & bay leaf in med size saucepan for 20 minutes. Melt butter; blend in flour & cook, stirring, over low heat until thick & smooth. Mix butter-flour with tomato mixture; cook 10 minutes then strain. Place fish in shallow roasting pan; lay bacon over fish & top with half the tomato sauce. Bake in 325 oven for 1 hour, basting during baking. Serve remaining sauce with fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Stuffing Categories: Seafood Yield: 1 Servings 1 lb Shrimp (cooked,shelled 1 sm Jar drained capers Deveined) 2 tb Fresh lemon juice 1 sm Can drained & chopped Handfull bread crumbs Mushrooms Mix together all ingredients. (If mixture seems a bit dry, moisten with juice from mushrooms.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Majestic Stuffed Baked Shad Categories: Seafood Yield: 1 Servings 1 Dressed shad (3 lb) 2 tb Butter 1/2 lb Shad or herring roe 1 md Thinely sliced onion 1/2 lb Crab meat 4 Strips bacon Salt & pepper Wash & dry fish thoroughly; place in shallow, foil lined baking pan. Open fish. Mash roe; spread over bottom part of fish. Remove cartilage from crab meat; spread over roe. Sprinkle with salt & pepper; dot with butter. Close fish over stuffing; sprinkle top of fish lightly with salt & pepper. Place onion slices, then bacon strips on top of fish; loosely cover with foil. Bake in 350 oven for 45-50 minutes. (Be carefull not to overcook.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spot a la Provencale Categories: Seafood Yield: 1 Servings 3 tb Melted butter 1 c Chopped peeled tomatoes 3 tb Olive oil 3 tb Chopped parsley 2 lg Potatoes ( 1/4" slices) 1/2 ts Tarragon 1 Sliced med onion 4 Cleaned & dressed spot (6oz 1 Sliced green pepper Ea) Salt & pepper to taste Combine butter with olive oil; pour half mixture into 13*9*2" baking dish, reserving the remainder for brushing. Layer potatoes in dish, turning to coat both sides with butter oil mixture. Place onion & pepper slices over potatoes; brush with part of reserved mixture. Sprinkle with salt & pepper. Bake in 475 oven for 10 minutes. Spoon tomatoes atop vegetables in dish; brush with mixture & sprinkle with tarragon & parsley. Bake 10 minutes longer. Place fish atop tomatoes, brush with remaining mixture. Bake 10 minutes. Monkfish, rockfish or pollock may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bbq Brook Trout Categories: Seafood Yield: 1 Servings 1/4 c Prepared yellow mustard 1 Minced onion 1/4 c Chili sauce 1 ts Worcestershire sauce 2 tb Brown sugar 4 Cleaned trout (8-10 oz ea) 1 ts Salt Combine mustard, chili sauce, brown sugar, salt, onion & Worcestershire in small saucepan; simmer 10 minutes. Place fish in well greased hinged wire grill; brush with sauce. Grill 8 minutes on each side, basting occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Escabeche Categories: Seafood Yield: 1 Servings 1 lb Smelts 1/2 c Salad oil Water 1 c White vinegar 4 tb Fresh lime juice 1 ts Whole bruised allspice 1 ts Salt 1 c Thinly sliced onions 1/2 ts Pepper 1/2 ts Bruised peppercorns 1 Beaten egg with 1 Tbls. cold Scant Tbls. sugar Water Crusty Italian or French 1 c Flour Bread 1 c Fine bread crumbs Green salad Wash fish in water, mixed with lime juice to cover: pat dry with paper towels. Sprinkle with salt & pepper: lay on paper towels. Dip fish, one at a time, into egg-water mixture; let excess drip off. Mix flour & bread crumbs together; dredge fish in flour mixture. Press down, shake off excess & return fish to paper towel. Repeat until all fish are coated. Heat half the oil in large frying pan; fry half the fish until golden brown on both sides. Remove from pan & set aside. Add remaining oil; heat before frying remaining fish. Meanwhile, combine vinegar, 1 cup water, allspice, onion, peppercorns & sugar in small saucepan; simmer until onion is tender. Remove from heat: cool slightly. Place fried fish in glass baking dish; pour marinade over fish; cover & refrigerate overnight. Serve as a main dish with crusty bread & salad. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemony Grilled Trout, Bbq Categories: Seafood Yield: 1 Servings 1 c Bbq sauce (bottled or 2 tb Minced parsley Homemade) 1/3 c Dry bread crumbs 1 tb Fresh lemon juice 1 Cleaned dressed trout (2-3 1 ts Grated lemon rind Lb) 1/2 c Chopped celery 1/3 c Butter 1/4 c Chopped onion Combine bbq sauce, lemon juice & lemon rind; mix well. Saute' vegetables in butter; add crumbs & 2 Tbls. bbq mixture. Rinse & dry fish. Fill cavity with vegetable stuffing; tightly secure opening. To cook outdoors, place fish on greased grill 5-7" from hot coals (glowing); brush with bbq mixture. Grill 10 minutes. Turn & brush with sauce; grill additional 10 minutes. To cook indoors, place fish in greased baking dish; brush with bbq sauce & bake on 425 oven for 20-25 minutes, brushing often with bbq sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish Delmonico Categories: Seafood Yield: 1 Servings 1/2 c Butter 2 lb Swordfish, halibut, bass, 2 tb Flour Snapper 1/2 c Milk 1/2 c Crab meat 1/4 c Grated Parmesan cheese 1/2 c Cooked shrimp Salt & pepper Minced parsley (for 1/2 c Dry sherry Garnish) Melt butter in top of double boiler directly on cooking surface; add flour slowly, stirring constantly. Place top over boiling water; add milk & continue stirring until sauce thickens. Add cheese, salt, pepper & sherry, mixing thoroughly. Place fillets, crab & shrimp in greased baking dish; pour sauce over fish. Cover & bake in 350 oven for 30 minutes or until bubbly. Garnish with parsley just before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Charcoal Broiled Swordfish Steaks with Almond Butter Categories: Seafood Yield: 1 Servings 1/2 c Soy sauce 1/2 c Orange juice 2 Pressed garlic cloves 1 ts Pepper 2 tb Fresh lemon juice 1/2 ts Grated lemon or orange rind 1/3 c Minced parsley 6 lg Swordfish steaks 3/4" thick 1 ts Oregano ALMOND BUTTER Combine all ingredients except fish; pour over steaks in shallow glass baking dish & marinate several hours, turning once or twice. When charcoal is ready, grill steaks, turning once & basting often during grilling, for 20 minutes. Top with Almond Butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cape Whiting Elegante Categories: Seafood Yield: 1 Servings 6 Cape whiting fillets 3 cn (13 3/4oz ea) chicken broth 1/4 c Olive oil 1 pk (10 oz) peas 1 lg Chopped onion Salt & pepper 2 Chopped garlic cloves 1 cn (11 oz) mandarin oranges 1 cn (16oz) tomatoes (chopped Drained With can juices) 1 Jar (4oz) drained & diced 1 ts Saffron threads Pimiento 2 c Uncooked rice Heat olive oil in large skillet; saute' onion & garlic until golden. Stir in tomatoes, saffron & rice; stir over low heat 5 minutes. Stir in chicken broth; simmer 10 minutes or until rice is half cooked. Stir in peas & salt & pepper. Spoon rice & liquid into greased 2 quart casserole; set aside. Sprinkle fillets with salt & pepper; place, skin side down, on table & top with part of mandarin oranges & pimiento. Roll up fillets & place on rice in casserole, pushing rolls down into rice. Add more oranges & sprinkle top with remaining pimiento. Cover & bake in 375 oven for 30-35 minutes, or until rice is tender, & liquid is absorbed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice Stuffed Fish Rolls Categories: Seafood Yield: 1 Servings 1 c Cooked rice 1 1/2 tb Flour 1/4 c Chopped carrots 1/4 c Fresh lemon juice 2 tb Chopped parsley 1 1/4 c Fresh orange juice 5 tb Melted sweet butter 1 ts Aromatic bitters 6 Flounder fillets Combine rice, carrots, parsley & 1 Tbls. melted butter; divide into 6 parts & spread on each fillet. Roll up fillet & fasten with toothpicks, brush with 2 Tbls. butter. Bake in 350 oven for 20-25 minutes. Stir remaining butter into flour; gradually stir in lemon juice, orange juice & bitters. Cook mixture over low heat, stirring constantly, until thick & bubbly. Spoon sauce over cooked fish rolls. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Shark Kabobs Categories: Seafood Yield: 1 Servings Grated peel of 1/2 fresh 1 lb Shark or halibut (1" Orange Pieces) 1/3 c Fresh squeezed orange juice 1 lb Scallops 1/4 c Corn oil 1 Orange, unpeeled, cut in 12 1/4 c Minced onion Wedges 1/4 ts Dried rosemary Hot cooked brown rice 1/4 ts Dried thyme (optional) 1/4 ts Salt Combine orange peel & juice, oil, onion, rosemary, thyme & salt in shallow dish. Add fish & scallops, marinate 1 hour, stirring occasionally. Or marinate in tightly sealed bag, turning occasionally. Arrange orange wedges, fish & scallops alternately on 4 skewers. Place on broiler pan; broil 4" from heat 12-14 minutes, turning & brushing occasionally with remaining marinade. Serve alone or with cooked brown rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Raw Fish Categories: Seafood Yield: 1 Servings 1 lb Hoki fillets Chiles Fresh lime or lemon juice 3 tb Olive oil 1 sm Onion cut into thin slices & 2 tb White wine vinegar Separated Salt to taste 3 Canned & chopped jalapeno Cut fish into 1/2" cubes, place in glass bowl & cover with juice. Refrigerate 4 to 12 hours, turning a few times so that all surfaces of fish are cooked by juice. Gently mix in onion, chiles, oil, vinegar & salt. Served chilled. Note**Serve as a salad, or with warm tortillas, corn chips, toast quarters for an appetizer or first course. **Other fish such as scod, turbot, monkfish, rockfish or scallops may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ahi Categories: Seafood Yield: 1 Servings See below To broil: Oil shallow baking pan. Arrange fillets in pan; brush steaks with melted butter. Broil 4-5" from heat source, 10-12 minutes. Season with lemon pepper & serve. To grill: Prepare grill. Allow coals to burn 30 minutes or until coated with light grey ash. Brush steaks with melted butter & cook 4-5 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Swordfish, Italian Style Categories: Seafood, Italian Yield: 1 Servings 1/2 c Red wine vinegar & oil 1/2 ts Parsley Dressing 1/4 ts Lemon pepper 1/2 ts Italian seasoning 4 Swordfish steaks 3/4" 1 ts Chives Thick In glass bowl, combine dressing, seasoning, chives, parsley & lemon pepper. Add steaks; turn to coat evenly. Cover with plastic wrap & refrigerate 1 hour. Drain steaks, reserving marinade. Place steaks in oiled grill basket; grill 3-4 minutes per side. Brush fish with marinade during grilling. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish Kabobs Categories: Seafood Yield: 1 Servings 1 lb Swordfish, cut into 1" 2 tb Light soy Chunks 2 tb Sherry 1 cn (20 oz) unsweetened 2 ts Fresh grated ginger Pineapple* 2 tb Oil 2 lg Green peppers, cut in 2" 1/2 ts Dry mustard Chunks 2 Minced garlic cloves Marinade: 1 ts Brown sugar * reserving 3 Tbls. pineapple juice In baking dish, place swordfish chunks. Drain pineapple & set chunks aside. In glass bowl, combine reserved juice, soy, sherry, ginger, mustard, garlic, brown sugar & oil. Stir well & pour over fish. Cover & marinate in refrigerator for 1 hour, turning once. Make kabobs by alternating pineapple, peppers & fish on metal skewers. Place on lightly oiled grill 4-5" from heat & cook 4-5 minutes. Serve with pasta salad & fresh fruit. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sante Fe Fish Fillets Categories: Seafood Yield: 1 Servings 1 lb Fresh catfish fillets 1/4 ts Ground red pepper 1/2 c Cornmeal 1 Beaten egg 1/3 c Flour 1 tb Milk 1 ts Crushed thyme leaves 3 tb Margarine 1 ts Garlic powder 1 c Parpared chunky salsa Cut each fillet into 3 equal portions. In one baking pan combine cornmeal, flour, thyme, garlic powder & red pepper. In a second baking pan combine egg & milk. Coat fish with meal mixture; shake off excess. Dip into egg/milk mixture. Then coat again with meal mixture. In skillet, melt 1 Tbls. margarine; saute fish over med heat for 2-3 minutes. Turn & cook an additional 2-3 minutes. Drain on paper towels. Repeat with remaining fish adding additional margarine when necessary. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poached Oreo Dory Categories: Seafood Yield: 1 Servings 1 c Water 1 Bay leaf 1/2 c White wine 1 1/2 ts Tarragon 2 tb Chopped onion 1 1/4 ts Thyme 2 tb Chopped celery 1 lb Oreo dory fillets 2 Peppercorns Lemon wedges 1/2 ts Salt In skillet, place all ingredients except fish & lemon wedges. Bring to a boil; cover, reduce heat & simmer 30 minutes. Add fillets in single layer, cover & poach 2 minutes. Remove to warm platter & serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Puffy Baked Oreo Dory Categories: Seafood Yield: 1 Servings 2 lb Oreo Dory fillets 1 1/2 c Mayonnaise 2 tb Lemon juice 1/2 c Grated Parmesan 1 md Thinly sliced onion With paper towels, pat fillets dry. Place fish in shallow baking pan, not overlapping; brush with lemon juice. Arrange onion on top of fish, dividing evenly. In bowl blend mayo & cheese; spread over fish, dividing evenly. Cover with foil & bake at 425 for 5 minutes. Remove foil & preheat broiler. Broil 4" from heat for 3 minutes until puffy & golden. Serve immediately. **Orange roughy, hoki or other firm fish may be used. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Queen Royale Categories: Seafood Yield: 1 Servings 2 lb Antarctic Queen fillets 2 tb Mayonnaise 2 tb Melted margarine 1 tb Parmesan 1 ts Lemon pepper 2 tb Finely chopped green onion In a buttered baking dish, arrange fillets in a single layer. Brush wIth margarine & sprinkle with lemon pepper. In bowl mix mayonnaise, cheese & green onion. Spread evenly over fish. Bake at 350 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Herbed Pollock Fillets Categories: Seafood Yield: 1 Servings 1 lb Pollock fillets 1/4 ts Lemon pepper 1/3 c Melted butter Paprika 1 tb Fresh lemon juice Lemon wedges 1 ts Dried tarragon Cut fish into serving size pieces; arrange on broiler pan. In bowl combine butter, lemon juice, tarragon & lemon pepper. Brush fish with herb butter, sprinkle with paprika. Broil 4-6 minutes. Brush fish with herb butter during broiling. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Rice Stuffed Whitefish Categories: Seafood Yield: 1 Servings 1 Fresh dressed whitefish (3-4 2 tb Grated lemon rind Lb) 1 ts Salt 1 1/2 ts Salt 1 ts Paprika STUFFING: 1 ds Thyme 1/4 c Butter 1 1/2 c Instant rice 3/4 c Chopped celery 1/3 c Sour cream 1/2 c Chopped onion 1/4 c Diced peeled lemon 1 1/3 c Water 2 tb Melted butter Sprinkle fish inside out with salt. To prepare stuffing: In skillet melt butter; add celery & onion, saute until tender. Add water, lemon rind, salt, paprika & thyme; bring to boil. Add rice & stir to moisten. Cover & remove from heat. Let stand 5-10 minutes, until liquid is absorbed. Add sour cream & lemon; mix lightly. Stuff cavity of fish loosely with dressing; tie securely with string. Place in buttered shallow baking dish & brush with melted butter. Place extra stuffing in baking dish. Bake in 350 for 40-60 minutes. Baste occasionally with butter. Serve extra dressing with fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Macadamia Mahi-Mahi Categories: Seafood Yield: 1 Servings 1 Mahi-mahi fillet (2 lb) 1 tb Butter 1 ct (8 oz) Pina Colada yogurt 1 c (3 1/2 oz) Macadamia nuts 1/2 ts Salt Place mahi-mahi in bag. Add yogurt & mix thoroughly to coat. Refrigerate several hours or overnight. Arrange mahi-mahi in baking pan. Sprinkle with salt. Bake in 350 oven for 25 minutes. Remove to serving platter; sprinkle with toasted nuts & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Monkfish with Lemon Butter Categories: Seafood Yield: 1 Servings 3 c Water 2 tb Lemon juice 1 lb Fresh monkfish fillets 1 tb Freshly chopped parsley 1/2 c Melted butter (1 stick) In frypan bring water to boil; add monkfish. Cover & simmer 6-8 minutes. Carefully remove fish from water. In small bowl blend butter, lemon juice & parsley. Serve immediately with Lemon Butter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Roughy Categories: Seafood Yield: 1 Servings 4 Orange roughy fillets 1 Bag (6 oz) crushed thin 1/2 ts Garlic powder Potato chips 2 tb Cooking oil Sprinkle fillets with garlic powder; set aside. Place cooking oil in one bowl & crushed chips in another. Dip each fillet in oil then coat with chips & place on greased broiler pan. Bake in 425 oven for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Festive Turbot Fillets Categories: Seafood Yield: 1 Servings 1 lb Turbot fillets Crackers 1/2 c French dressing 1 tb Melted butter 1 c Crushed round buttery Paprika Cut fillets into 4 serving portions; dip in 1/4 cup french dressing; roll in crumbs. In baking dish place fish. Pour butter over fish; sprinkle with paprika. Bake in 400 oven for 10-12 minutes. Pour remaining 1/4 cup dressing over fish before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Orange Roughy Parmesan Categories: Seafood Yield: 1 Servings 4 Fillets Salt & pepper 1/4 c Melted butter 1/2 c Grated parmesan Place fillets in shallow dish, drizzle with half the melted butter, & season with salt & pepper. Place under broiler 3-4 minutes. Turn over & drizzle with remaining butter. Sprinkle with cheese & return to oven 3-4 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Swordfish with Walnut Sauce Categories: Seafood Yield: 1 Servings 4 Swordfish steaks (6 oz ea) 1 pn Salt 1 tb Melted butter 1/4 ts Fresh cracked pepper Sauce: 2 tb Walnut oil 1 ts Dijon mustard 1/4 c Olive oil 2 ts Lemon juice Brush fish with butter. Grill in broiler 4 minutes each side. Sauce: Blend together mustard, lemon juice, salt. pepper & oils thoroughly. Brush fish with sauce & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pike Baked in Cream Categories: Seafood Yield: 1 Servings 1 lb Pike fillet Chopped) 3 tb Butter 1 1/2 c Heavy cream 1 sm Diced onion 1 c Grated swiss cheese 1/2 Diced green pepper 1/2 c Bread crumbs 1 Diced celery stalk 1/2 ts Salt 1/2 c Tomato (peeled, seeded & Heat oven to 350. Wash & dry fish. Place in greased casserole. Heat butter in pan. Add onion, pepper & celery; saute until tender. Add tomato & simmer until liquid has evaporated. Spoon over fish. Add cream & sprinkle with cheese & crumbs. Bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Whitefish Rolls Categories: Seafood Yield: 1 Servings 3 sl Bacon 1 c Grated havarti 1 Finely diced carrot 6 Whitefish fillets 1 Finely diced celery stalk 2 tb Butter 1 Finely diced small onion 2 c MORNAY sauce Heat oven to 350. Finely dice bacon & saute. Add vegetables & sauce until tender. Allow to cool. Combine mixture with cheese. Press cheese mixture onto each fillet & roll. Bake in buttered pan for 15-20 minutes. Remove from oven, place on plates & cover with heated Mornay. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deep Fried Frog Legs Categories: Seafood Yield: 1 Servings 24 Pairs frog legs 1/2 c Flour 2 Well beaten eggs 1 c Fine bread crumbs 1/4 ts Salt 4 c Oil 1/4 ts Cayenne 1/2 c HONEY MUSTARD sauce 1/4 c Heavy cream Split legs. In bowl, blend eggs, salt, cayenne & cream. Place flour & crumbs in separate bowls. Dust legs with flour. Dip in egg mixture & roll in crumbs. Heat oil to 375. Fry legs for 5 minutes or until golden brown. Place on a serving tray & serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Flounder Au Gratin Categories: Seafood Yield: 1 Servings 1/4 c Grated Parmesan/Romano 1 lb Flounder or sole fillets Cheese 1/4 c Mayonnaise 1/4 c Fine dry bread crumbs Combine cheese & crumbs on piece of waxed paper or in shallow pan. Brush all sides with mayonnaise; coat with crumb mixture. Arrange in shallow baking dish in single layer, bake 375 oven for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rock Shrimp Categories: Seafood Yield: 1 Servings 1 lb Rock shrimp 1 ts Salt (optional) 2 qt Water In saucepan combine water & salt & bring to boil. Add shrimp & cook over med heat 1 1/2 to 2 minutes. Drain & rinse immediately with cold water. Serve with drawn butter. Shrimp meat can be removed from the shell easily by bending shell backwards, & pulling meat from shell with fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tempura Shrimp Categories: Seafood Yield: 1 Servings 1/2 c Milk 2 Beaten eggs 2 3/4 c Flour 4 c Oil 2 tb Cornstarch 2 1/4 lb Prawn shrimp (peeled & 1 ts Baking powder Deveined) 1 ts Salt Blend milk, 3/4 cup flour, cornstarch, baking powder, salt, eggs & 2 Tbls. oil into a smooth batter. Heat remaining oil to 375. Dip shrimp into remaining flour, then into batter. Cook in oil 2 1/2-3 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed Mussels Categories: Seafood Yield: 1 Servings 2 1/4 lb Mussels 8 Peppercorns 1 Minced onion 1 Bay leaf 1 Sliced carrot 1 ts Salt 1 Sliced celery stick 2 Parsley sprigs 1 c White wine 1 c Honey 2 c Water 1 tb Garlic powder Scrub mussels & remove beards. In large pot place onion, carrot, celery, wine, water, seasonings & parsley. Bring to boil. Add mussels & cover. Steam 5 minutes or until open; discard any that do not open. While steaming, heat honey in pan. Whisk in garlic, make sure there are no lumps. Drain mussels well. Place in large bowl. Pour honey over & stir well. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Blueberry Sauce Categories: Seafood Yield: 1 Servings 1 1/2 lb Peeled & deveined shrimp 1 ts Lemon juice 1 Recipe COURT BOUILLON 3/4 c Sugar 1 tb Cornstarch 1 c Water 1/8 ts Salt 2 c Blueberries Cook shrimp in bouillon. Drain & chill. Blend cornstarch, salt, lemon juice & sugar in water. Bring to boil. Add blueberries & simmer 10 minutes. Chill. Pour sauce in dish & arrange shrimp on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Egg Foo Young Categories: Seafood Yield: 1 Servings 2 tb Oil 3 tb Soy sauce 1/2 c Shrimp meat 1 ts Minced green onion 2 tb Minced onion 1/4 ts Garlic powder 4 Beaten eggs 1 pn Ginger Sauce: 2 ts Brown sugar 1/4 ts Salt 1 tb Water 1/4 ts Pepper Heat oil in wok. Saute shrimp until pink. Remove. Saute onion until tender. Return shrimp to wok & stir in eggs. Fry. To prepare sauce combine all ingredients & whisk. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Creole Au Gratin Categories: Seafood, Creole Yield: 1 Servings 3 c COURT BOUILLON Cheese 1 1/2 lb Large fresh shrimp 1/2 c Coarsely grated old cheddar 2 c Cooked & drained fettuccine Cheese Noodles 1/2 c Coarsely grated swiss or 1 1/2 c CREOLE SAUCE Havarti 1/2 c Coarsely grated med cheddar Preheat oven to 400. Bring court to boil. Add shrimp & simmer just until cooked through, 3-5 minutes. Cool, peel & devein. Place noodles in greased shallow dish. Spread shrimp over noodles; pour sauce evenly over. Combine cheeses & sprinkle over sauce. Bake 25-30 minutes or until cheese is melted & gold. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Kabobs Categories: Seafood Yield: 1 Servings 6 sl Bacon 12 md Whole mushrooms 12 lg Scallops 12 Cherry tomatoes 12 lg Peeled & deveined shrimp 1 c Teriyaki sauce Slice bacon in half. Wrap each scallop with bacon. On each skewer place 2 of each: shrimp, scallops, mushrooms & tomatoes. Broil 5 minutes per side, brushing with sauce. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Crepes Mornay Categories: Seafood Yield: 1 Servings 3 Eggs 1/4 c Butter 1/4 ts Salt 1 c Tiny scallops 1 c Milk 1 c Baby shrimps 3/4 c Flour 1 c Cooked crab meat 3 tb Butter 2 c MORNAY sauce Filling: 2 c Grated cheddar Crepes: Whip eggs until very light. Add salt & milk. Fold flour a little at a time. Lightly grease a heated skillet with a little butter. Pour in enough batter to cover bottom of pan. Rotate pan to spread batter into thin layer. Grill crepe until brown. Turn over & cook 30 seconds & remove to plate. Filling: Preheat oven to 350. Heat butter in pan. Add scallops & saute. Add shrimp & crab. Simmer 3 minutes. Stir in sauce. Simmer 5 minutes. Spoon 3 Tbls. filling onto each crepe & roll. Place in greased casserole. Sprinkle with cheese. Bake 15 minutes. Crepes: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops Au Gratin Categories: Seafood Yield: 1 Servings 1 lb Scallops 2 c MORNAY sauce COURT BOUILLON 1/2 c Grated mild cheddar 2 tb Butter 1/2 c Grated mozzarella 1/2 c Cooked baby shrimp 3/4 c Parmesan Place scallops in med pan & cover with court bouillon or water. Bring to simmer & cook 3-5 minutes; drain. Stir shrimp into mornay. Place scallops into 4 individual dishes. Spoon sauce over & sprinkle with cheese. Place under broiler until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Proscuitto Escargots Categories: Seafood Yield: 1 Servings 24 lg Canned snails 1 ts Minced garlic 1 Recipe COURT BOUILLON 1/2 Teapoon parsley 6 sl Proscuitto 1/2 ts Lemon juice 1/4 c Butter Preheat oven to 500. Drain & wash snails. Simmer 10 minutes in bouillon. Drain & cool. While snails simmer slice proscuitto into strips of 4. Soften butter & blend in garlic, parsley & juice. Wrap each snail with proscuitto. Skewer with toothpick. Place one skewer in each cavity of an escargot dish. Drop a little garlic butter on each snail. Bake 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Paprika Scallops Categories: Seafood Yield: 1 Servings 3 tb Butter 1/4 c Sherry 1 lb Scallops 1 tb Paprika 3 tb Flour 3 Minced green onions 1 c Heavy cream Heat butter in large skillet. Add scallops & saute 5 minutes. Sprinkle in flour. Cook 2 minutes. Add cream, sherry & paprika. Reduce heat & simmer 8-10 minutes or until thick. Sprinkle with onions. Serve over fettuccine. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Remique Categories: Seafood Yield: 1 Servings 1/2 c Chili sauce 1 c Grated brick cheese 1/2 c Hot horseradish 36 Oysters 1 c Grated old cheddar 2 c Fine dry bread crumbs 1 c Grated mozzarella Preheat oven to 450. Combine sauce & horseradish. Combine cheeses. Shuck oysters; drain. Discard flat upper shell & detach flesh. Over each oyster in shell, spoon 1 tsp. sauce & sprinkle with cheeses. Top with crumbs & bake until cheese has browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Molded Shrimp Eggs Categories: Seafood Yield: 1 Servings 6 Eggs 1 c Baby shrimp 1/4 c Heavy cream 6 Bread rusks 1/4 ts Salt 1 c Hot MORNAY Pepper Preheat oven to 350. Mix eggs with cream & seasonings. Blend in baby shrimp. Lightly grease six 4 oz molds. Fill with egg mixture. Place molds in water bath. Bake 25 minutes. Unmold onto rusks. Cover with sauce & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Eggs Categories: Seafood Yield: 1 Servings 2 tb Butter Pepper 2 oz Sliced mushrooms 1/2 ts Chopped fresh basil 2 tb Flour 2 c Lobster meat 1 c Heavy cream 8 Eggs 1/4 ts Salt 8 Bread rusks In skillet, heat butter. Saute mushrooms. Sprinkle flour & cook 2 minutes. Add cream, seasonings & 1/2 cup lobster meat. Simmer until thick. Poach eggs. Place remaining lobster on rusks. Top with egg. Smother with sauce. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kentucky Scallops Categories: Seafood Yield: 1 Servings 2 lb Scallops 1/2 ts Paprika 1/2 ts Oregano 1/2 ts Pepper 1/2 ts Thyme 1 ts Salt 1/2 ts Basil 2 c Flour 1/2 ts Garlic powder 4 c Oil 1/2 ts Onion powder 1 1/2 c Milk Wash & dry scallops. Blend seasonings into flour. Heat oil to 375. Dip scallops in milk then into flour. Deep fry in oil 2-3 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Herb & Spice Shrimp Categories: Seafood Yield: 1 Servings 2 1/4 lb Peeled & deveined shrimp 1/4 ts Basil 1 Recipe COURT BOUILLON 1/4 ts Thyme 1/4 c Butter 1 ts Salt 1 ts Garlic powder 1/2 ts Pepper 1/4 c Tomato puree 1/4 ts Cayenne 1 c Tomato juice 1/2 ts Paprika 3/4 c Water 1/2 c Sherry Cook shrimp in court bouillon. Remove from liquid & cool completely. Melt butter in pan. Add garlic, tomato puree, tomato juice & water. Simmer 5 minutes; add remaining ingredients. Simmer 5 minutes. Pour into bowl. Arrange shrimp around bowl. Use sauce as dip. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Escargots a la Bourguignonne Categories: Seafood Yield: 1 Servings 48 Canned snails 1 c Chopped fresh parsley 3 c COURT BOUILLON 2 ts Pepper 1 3/4 c Soft butter 1 tb Brandy 3 Crushed garlic cloves 48 Snail shells Preheat oven to 400. Gently simmer snails in court 30 minutes. While snails are cooking, blend butter, garlic, parsley, pepper & brandy. Drain snails & stuff into shells. Fill each shell with butter mixture. Bake 5 minutes. Serve with garlic bread. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Escargots Categories: Seafood Yield: 1 Servings 24 Mushroom caps 2 tb Garlic butter 2 tb Garlic butter 1 c Grated mozzarella 24 Escargots 1 c Grated swiss 1 pk (4 oz) cream cheese 1 c Grated old cheddar Saute caps in 2 Tbls. garlic butter over high. Place 1 escargot in cavity of escargot dish. Top with 1 tsp. cream cheese & 1 mushroom cap. Spoon 1/4 tsp. garlic butter over each. Place dishes under broiler until bubbling. Combine cheeses & sprinkle over each. Return to broiler just until cheeses melt. Serve very hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coquilles St. Jacques Florentine Categories: Seafood Yield: 1 Servings 10 oz Spinach 1/2 lb Scallops 1 tb Butter 1 c MORNAY sauce 1 c White wine 1/4 c Grated parmesan Preheat oven to 450. Clean & stem spinach. Cook in boiling salted water for 5 minutes. Drain. Cool. Coarsely chop. Heat butter in skillet. Add spinach & saute 3 minutes. Place spinach in greased casserole. Heat wine. Add scallops & cook 6 minutes. Remove & place on spinach. Cover with Mornay. Sprinkle with parmesan. Place in oven 3-5 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coquilles St. Jacques Meuniere Categories: Seafood Yield: 1 Servings 2 lb Scallops 1 1/2 c Milk 1 ts Salt 4 c Oil 1/2 ts Pepper 1/2 c Butter 1/2 ts Paprika 1 tb Parsley 2 c Flour 2 ts Lemon juice Wash & dry scallops. Mix seasonings into flour. Heat oil to 375. Dip scallops in milk, then into flour. Fry in oil until golden. Place in dish. Slowly cook butter until it turns to hazelnut-brown color. Sprinkle with parsley & lemon juice. Pour over scallops & serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clams Casino Categories: Seafood Yield: 1 Servings 2 Dz cleaned littleneck clams 1/2 ts Salt 1 Hard boiled egg 1/2 Teapoon pepper 1/4 c Butter 1/2 c Bread crumbs 3 Finely diced onions 4 Strips diced bacon 1/2 ts Oregano Preheat oven to 400. Remove meat from clam shells. Reserve shells. Coarsely chop clam meat & egg in processor. Melt butter in pan & add clam mixture & onions. Saute until tender. Mix seasonings with crumbs. Mix into clam mixture. Scoop filling into shell. Top with bacon. Bake 20 minutes or until top is gold. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Crab Au Gratin Categories: Seafood Yield: 1 Servings 1 md Chopped onion 1/4 c Flour 1 Chopped green pepper 1 1/4 c Heavy cream 1 Chopped red pepper 2 1/4 lb Cooked carb meat 2 lg Tomatoes (peeled, seeded & Salt & pepper Diced) 1/4 c Sliced almonds 1/4 c Butter 2 c Grated med cheddar Preheat oven to 450. Saute vegetables in butter until tender. Sprinkle with flour; stir until well blended. Add cream & simmer, stirring, until thick. Stir in crab meat & seasonings. Spoon hot mixture into greased shallow baking dish. Sprinkle almonds & cheese. Bake in oven just until cheese is golden. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mussels, Marine Style Categories: Seafood Yield: 1 Servings 6 lb Mussels Only 2 c Sliced onions 2 tb Butter 2 c Chopped celery & tops 2 c Dry white wine 2 tb Minced parsley Italian or French bread 1 c Minced leeks, white part Use only mussels with tightly closed shells. Make sure mussels have been well scrubbed under cold running water. Saute' onions, celery, parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels; cover & cook over high heat 10 minutes or until mussels open, shaking or stirring occasionally so mussels change their level & cook evenly. Serve mussels in large shallow soup bowls, with some strained broth over each portion. Serve with hunks of bread to dip in broth. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: French Fried Oysters Categories: Seafood Yield: 1 Servings 2 c Pancake mix Salt 1 pt Shucked oysters, drained COCKTAIL or TARTAR SAUCE Corn oil Put dry pancake mix into large shallow mixing bowl; add oysters, a few at a time, tossing lightly with both hands until well coated. Shake off excess breading in wire basket; deep fry, a few at a time, in fat heated to 375 for 1 1/2 -2 minutes, or until golden brown. Drain on paper towels. Repeat until all oysters are cooked. Salt slightly & serve with Cocktail or Tartar Sauce as first course or as main coarse. NOTE: Equal results may be obtained by frying oysters in 1" hot oil in large frying pan. Keep turning until browned on all sides. French fried oysters are the basis for the New Orleans' culinary favorite "po'r boys," made with loaf of Italian or French bread. Heat bread & slice in half lengthwise. Remove excess bread from both halves, creating two "boat" shapes. Fill each boat with layers of French fried oysters, thinly sliced tomatoes, sliced dill pickles, lettuce & mayonnaise. Put boats together. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coquilles St. Jacques Categories: Seafood Yield: 1 Servings 1 1/2 lb Scallops 1/4 c Flour 1 c Dry white wine 1 c Half & half 1 sm Sliced onion 2 ts Fresh lemon juice 6 Sprigs parsley 1/4 ts Paprika 1/2 Bay leaf 1/3 c Grated Gruyere cheese 1 ts Salt 1 Beaten egg 1 cn (3 oz) sliced mushrooms 1/2 c Wheat germ 6 tb Butter Combine scallops, wine, onion, parsley, bay leaf & salt in med sized saucepan; bring to boil. Reduce heat & simmer 5-7 minutes. Drain scallops, reserving liquid; slice scallops & set aside. Remove onion, parsley & bay leaf from liquid. Drain mushrooms, reserving broth; add broth to scallop liquid, adding water, if necessary, to make 2 cups. Melt 4 Tbls. butter in large saucepan; stir in flour. Reduce heat & simmer until sauce thickens, about 1 minute. Stir in scallops, mushrooms, lemon juice & paprika; add cheese, stirring until melted. Add egg slowly; simmer 1 minutes longer. Fill scallop shells or shallow ramekins with scallop mixture. Melt remaining butter; add wheat germ, mixing well. Sprinkle over scallops. Place shells on broiler pan; broil until light brown. Serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coquilles St. Jacques Parisienne Categories: Seafood Yield: 1 Servings 1 cn (10 1/2oz) chicken broth 1/4 ts Crushed thyme 1 c Dry white wine 2 lb Bay scallops 2/3 c Water 3/4 lb Fresh sliced mushrooms 2 tb Minced shallots 1/4 c Margarine 1 Stalk celeru, cut into 1/3 c Flour Thirds 3/4 c Milk 2 Sprigs parsley 2 Beaten egg yolks 1 Bay leaf 1/3 c Heavy cream 5 Peppercorns 1/3 c Shredded Swiss cheese 1/2 ts Salt Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt & thyme in large saucepan; bring to boil. Reduce heat & let simmer, uncovered, 15 minutes: strain. Return liquid to saucepan; add scallops & mushrooms. Cover & simmer 5 minutes. Remove scallops & mushrooms; set aside. Quickly boil remaining liquid until reduced to 1 cup. Melt margarine inmedium sized saucepan; blend in flour & cook over low heat until mixture is smooth & bubbly. Remove from heat: gradually stir in milk & reduced liquid. Return to heat & bring to boil, stirring constantly; boil 1 minute. Remove from heat. Combine beaten egg yolks & heavy cream; gradually stir in 1/4 cup hot sauce. Quickly stir egg cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. Remove excess liquid from scallops & mushrooms; pour sauce over scallops & mushrooms, stirring together gently. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. Place shells on broiler rack; broil 7" from heat until sauce is bubbly & top is lightly browned, about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deep Fried Scallops Categories: Seafood Yield: 1 Servings 2 pk (10 oz ea) sea scallops 4 tb Water 1/8 ts Powdered thyme 1 c Fine bread crumbs 3/4 ts Salt Corn oil 1/4 ts Pepper Lemon slices (optional) 3/4 c Flour Catsup (optional) 2 Eggs TARTAR SAUCE (optional) Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs. Heat oil to a depth of 3" in deep skillet, until a 1" bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, about 3 minutes. Drain well on paper towels. Serve with lemon slices, catsup or Tartar Sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Skewered Scallops Categories: Seafood Yield: 1 Servings 1 lb Scallops 2 ts Fresh lemon juice 12 Mushrooms 1/8 ts Pepper 12 Cherry tomatoes 1 tb Soy sauce 2 sm Zucchini, cut into thirds 1 tb Chopped parsley 1/3 c Melted butter 3 c Hot cooked rice 1 ts Worcestershire sauce Alternate scallops, mushrooms & tomatoes on 6 skewers; add zucchini piece at end of each kabob. Combine remaining ingredients; brush over kabobs. Grill 3" from coals, brushing with sauce until done. Or oven grill, turning once. Serve on hot beds of rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Embassy Shrimp Categories: Seafood Yield: 1 Servings 1/4 c Chopped green onion 3 md Avocados 2 tb Minced parsley Lemon juice 2 tb Butter Diced toasted almonds 1 lb Shrimp 1/3 c Cognac 1 cn (10 3/4 oz) Cheddar cheese 6 Servings long grain & wild Soup Rice Saute' green onion & parsley in butter until tender; stir in shrimp & soup. Cook over low heat 10 minutes, stirring occasionally. Meanwhile, peel & halve avocados; sprinkle with lemon juice. Fill avocado shells with shrimp mixture; sprinkle with almonds. Heat cognac; set aflame & pour over shrimp. Serve with hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creamy Shrimp & Macaroni Categories: Seafood Yield: 1 Servings 1/2 lb Elbow Macaroni 1/2 ts Bottled hot sauce 2 tb Vegetable oil 3/4 c Freshly grated Parmesan 3/4 lb Shrimp, shelled & deveined Cheese 1 Minced garlic clove 1/4 c Finely shredded Cheddar 1 c Whipping cream Cheese 1 c Sliced green onion 1/2 ts Salt Prepare macaroni to package directions; drain. In med skillet, combine oil, shrimp & garlic; cook just until shrimp is opaque. Stir in next 6 ingredients. Cook, stirring constantly, until cheeses melt. Add macaroni; stir until coated; heat throughly. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chilled Shrimp with Mustard Mayonnaise Categories: Seafood Yield: 1 Servings 1 Egg 1/4 ts Salt 3 tb Lemon juice 1 c Olive oil 3 tb Dijon mustard 2 1/4 lb Shrimp (peeled, deveined, 1 ts Sugar Cooked & chilled) 1 pn Pepper In blender blend egg with lemon juice, mustard & seasonings. Slowly pour in oil with machine running. Place in serving bowl & surround with shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bbq Shrimp Categories: Seafood Yield: 1 Servings 3 lb Large shrimp 1/2 ts Paprika 1/4 c Butter 1/2 Teapoon basil 1/2 c Olive oil 1/2 ts Thyme 1 tb Worcestershire sauce 1/2 ts Oregano 4 Minced garlic cloves 1/2 ts Salt 4 ts Lemon juice 1/2 ts Cayenne 2 ts Chopped parsley Hot pepper sauce Place shrimp in large mixing bowl. Add remaining ingredients to pan. Combine well & heat with out boiling, then chill. Pour over shrimp. Marinate 30 minutes, stirring from time to time. Preheat oven to 325. Pour shrimp & sauce on baking sheet; bake 8-10 minutes. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Clams with Garlic Butter Categories: Seafood Yield: 1 Servings 24 Cherrystone clams Garlic Salt & pepper 1 tb Chopped shallots 6 tb Butter 4 tb Chopped fresh parsley 1 tb Finely chopped minced 4 tb Parmesan cheese Preheat broiler. Open clams or have them opened, discarding top half & loosen clams from bottom shells. Blend together in a bowl butter, salt, pepper, garlic, shallots & parsley. Do not add too much salt because clams are salty. Spoon equal amounts of herb butter on top of each clam & smooth slightly. Arrange clams on baking dish & sprinkle cheese over each. Place under broiler 5-6" from heat. Broil 3-4 minutes until hot & golden brown. Do not overcook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Italiano Categories: Seafood, Italian Yield: 1 Servings 1/2 c Butter 1/4 c Red wine vinegar 1/4 c Peanut oil 1/2 c Tomato juice Juice of 1 lemon 4 dr Tabasco sauce 4 Red snapper fillets (1 lb) 1 tb Rosemary 1 tb Dijon style mustard Heat together butter, peanut oil, lemon juice & rosemary in skillet until boiling. Add fish: cook briefly until fish turns opaque on first side. Turn & cook briefly on reverse side. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. Return fillets to center of pan; cover, reduce heat, & poach for 6 minutes, basting often with sauce. Remove fish from pan to heated platter; keep warm. Continue cooking sauce to reduce slightly. Spoon sauce over hot fish to serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Limed Snapper Categories: Seafood Yield: 1 Servings 1/3 c Chopped scallions 1/8 ts Salt 2 tb Butter 1/8 ts Garlic salt 2 Chopped ripe tomatoes White pepper 3 tb Fresh lime juice 1 lb Red snapper fillets 2 tb Chopped green chiles Lime wedges 1 tb Chopped parsley Saute' scallions in butter until tender. Add remaining ingredients except snapper & lime wedges; bring to boil. Reduce heat & simmer 10 minutes. Put snapper in sauce; spoon over fish. Cover & simmer 10 minutes longer. Serve on heated platter surrounded by lime wedges. May also be served with a bed of brown rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crispy Red Snapper Fillets Categories: Seafood Yield: 1 Servings 2 lb Red snapper fillets 1/4 ts Ground thyme 2/3 c Dry bread crumbs 1 ds Cayenne pepper 1/3 c Melted butter Paprika 1/4 c Grated onion Lemon wedges 1 ts Chili powder 1 Sliced avocado (optional) 1 ts Salt Place fish in a single layer, skin side down, in 16 X 10" baking pan. In bowl combine bread crumbs, butter, onion, chili powder, salt, thyme & pepper. Sprinkle mixture over fish. Sprinkle with paprika. Bake 20-25 minutes in 350 oven. Serve with lemon wedges & avocado. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Greek Style Snapper on the Grill Categories: Seafood Yield: 1 Servings 1/2 c Olive oil 1/4 ts Lemon pepper 3 tb Melted butter 1/4 ts Seasoned salt 1 Crushed garlic clove 2 tb Fresh lemon juice 2 tb Grated parmesan 1 lb Red snapper fillets 1 ts Oregano In bowl combine oil, butter, cheese, oregano, lemon pepper, salt & lemon juice. Add fish; turn to coat evenly. Cover with plastic wrap & refrigerate 1 hour. Drain fish, reserving marinade. Place fillets skin side down in oiled grill basket; grill 3-4 minutes per side. Brush fish with marinade during grilling. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Turbans with Florentine Stuffing Categories: Seafood Yield: 1 Servings 3 lg Cleaned flounder or sole 3/4 ts Salt Fillets (6-8 oz ea) 1/4 c Melted butter FLORENTINE STUFFING Divide fillets into 6 servings; sprinkle with salt. Place about 3/4 cup stuffing on each fillet, roll & secure with toothpicks. Place in well greased shallow 1 1/2 baking dish; drizzle butter over all. Bake 350 oven for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Florentine Stuffing Categories: Seafood Yield: 1 Servings 1/2 c Minced celery Spinach (thawed but not 1/2 c Melted butter Cooked) 1 Box (6 1/2oz) onion & garlic 1/4 ts Thyme Salted croutons (4 cups) 1 ds Salt 1 Beaten egg 1/8 ts White pepper 1 pk (10 oz) chopped frozen Cook celery in butter until tender. combine with other ingredients; mix well. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Glazed Rex Sole Categories: Seafood Yield: 1 Servings 2 lb Pan dressed skinned rex 1 tb Grated orange rind Sole 1 tb Butter 1 ts Salt Sliced orange, avocado & 1/4 c Sugar Green seedless grapes (for 1 tb Cornstarch Garnish) 1 1/4 c Fresh orange juice Arrange fish in lightly oiled shallow baking pan. Sprinkle evenly with salt. Mix together sugar & cornstarch in saucepan; add orange juice & cook, stirring constantly, until clear & thickened. Add orange rind, lemon juice & butter: heat. Brush fish with small amount of glaze; broil3-4" from heat for 8-10 minutes. Garnish platter with orange slices, avocado slices & green grapes; serve with remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Sole Piquant Categories: Seafood Yield: 1 Servings 8 Fillets of sole 1 Egg yolk 1 1/2 tb Lemon juice 1 Spring minced parsley 1/4 c Chablis wine 1 Minced green onion including 1 tb Soy sauce Top Broil sole with a few squeezes of fresh lemon juice until it starts to brown; remove. Combine remaining ingredients; pour over fish. Broil until sauce begins to bubble. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Sole with Grapes Categories: Seafood Yield: 1 Servings 3 lb Fillet of sole 1 ts Salt 2 c Milk 1/8 ts White pepper 1/2 c Butter 1/2 ts Celery salt 2 c Fresh grapes 1/2 c Buttered bread crumbs 1/2 c Flour Parmesan cheese Cover sole with milk; cook over low heat 5 minutes. Drain, reserving milk. Melt 1/4 cup butter. Place grapes in casserole dish. Place sole over grape layer. Melt remaining butter: blend in flour. Add reserved milk, stirring constantly, over low heat until thick. Add salt, white pepper & celery salt; pour over fish in casserole. Top with buttered bread crumbs & Parmesan cheese. Bake, uncovered, in 400 oven for 30 minutes or until hot & bubbly. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Stuffed Fillets of Sole Categories: Seafood Yield: 1 Servings 2 Strips bacon 1 Egg 1 sm Minced onion 2 tb Minced parsley 1 cn (8oz) oysters 1/2 ts Salt 2 c Soft bread crumbs 1 pn Pepper 2 tb Fresh lemon juice 6 Fillets of sole (2 lb) 1 tb Sake OYSTER SAUCE Fry bacon & onion until tender. Drain & chop oysters, reserving 1/4 cup liquid for sauce; combine oysters with remaining ingredients except fillets. Separate mixture into 6 parts: place each part on a fillet & roll up tightly. Fasten ends with toothpicks. Place rolled fish in buttered baking dish; cover & bake in 375 oven for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Fillets of Sole Portuguese Categories: Seafood Yield: 1 Servings 8 Fillets of sole 1 ts Soy sauce 1 1/2 tb Lemon juice 2 Sprigs minced parsley 2 tb Butter 1 Egg yolk 1/4 c Dry sherry Arrange fillets in broiling pan; sprinkle with part lemon juice & dot of butter. Broil until fish begins to brown; remove. Combine remaining lemon juice, sherry, soy sauce, parsley & egg yolk: mix well. Spoon over partially cooked fish; return to broiler until sauce begins to bubble. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Almond Crusted Sole Categories: Seafood Yield: 1 Servings 1 1/2 lb Sole fillets 1 cn (3 1/2oz) sliced almonds 1/2 ts Pepper (chopped but not ground) 1 tb Paprika 3 tb Butter 1/3 c Milk 4 sl Fresh lime Sprinkle sole with pepper & paprika. Dip sole in milk; coat both sides with almonds. Melt butter in skillet over med high heat. Arrange fillets on bottom of pan, close together but not overlapping. Fry about 5-7 minutes, turning once until almonds are golden brown on both sides & fish flakes easily with fork. Use spatula to transfer to serving platter. Arrange lime slices on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Sole Au Gratin Categories: Seafood Yield: 1 Servings 1 1/2 lb Dover sole 6 tb Olive oil Salt & pepper to taste 1 c Bread crumbs 3 ts Oregano Preheat oven to 425. Season both sides of fish with salt & pepper. Place in lightly oiled dish. In bowl combine oregano with olive oil & bread crumbs. Spread crumb mixture evenly over surface of fish. Bake 6-12 minutes per inch of thickness, until fish is opaque throughout. Remove from oven & place under broiler for 1 minute to brown the crumb mixture. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Almandine Categories: Seafood Yield: 1 Servings 1 lb Skinless sole fillets 1/8 ts Onion powder 2 tb Melted butter 1/8 ts Nutmeg 1 tb Lemon juice 1 tb Slivered blanched almonds 1/8 ts Pepper Chopped parsley Place fillets in shallow baking dish that has been sprayed with a non stick coating. In bowl combine butter, lemonjuice & seasonings. Brush fish with sauce. Broil 4-6" from source of heat for 4-6 minutes. During last few minutes of cooking, moisten almonds with remaining sauce & spread over fish to brown lightly. Sprinkle with parsley before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole Normandy Categories: Seafood Yield: 1 Servings 4 Apples 4 ts Oil 1 c Bechamel sauce 4 Sole fillets (7 oz ea) 1 c Baby shrimp 1 ts Parsley 1/2 Sheet puff pastry 2 ts Lemon juice 1/3 c Butter Heat oven to 350. Cut tops from apples. Scoop away core & pulp, leaving shell. Mix sauce with shrimp. Stuff into cavity of apple. Bake 20-25 minutes or until tender. Cut pastry into 1 X 3" rectangles. Bake in oven with apples on separate shelf. In skillet, melt 4 tsp. butter with the oil. Reduce heat. Gently saute fillets 2 1/2-3 minutes on each side. Remove to heated platter. Add remaining butter, parsley & lemon juice. Cook to very hot. Pour over fish. Place apples around platter & garnish with pastry. Serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Calamari Categories: Seafood Yield: 1 Servings 4 lb Whole squid 1/2 c Water Boiling salted water 1 tb Fresh lemon juice 1 tb Butter Salt & pepper 1/2 c Dairy sour cream 1 ds Sugar Clean squid. Cook in boiling salted water until tender; drain. Cut into squares; set aside. Melt butter in skillet; stir in flour. Combine sour cream & water; gradually add to flour mixture, stirring until smooth & thickened. Add squid, lemon juice, salt, pepper & sugar; heat to serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Squid, Italian Style Categories: Seafood, Italian Yield: 1 Servings 1/3 c Olive oil 1 Halved lemon 6 Minced garlic cloves 1 cn (8oz) tomato sauce 2 lb Squid, cut in 2" strips Few drops of Tabasco 2 tb Oregano 1 lb Cooked fettuccine 1 c Dry white wine Heat olive oil in skillet; add garlic & cook until golden. Add squid; cook 1 minute. Add oregano & wine: cook 30 seconds longer. Squeeze lemon halves over mixture. Add tomato sauce & Tabasco: simmer 1 minute longer. Serve over hot cooked pasta. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Roasted Halibut Categories: Seafood Yield: 1 Servings 20 Red new potaotes (cut in 1 md Red onion peeled & cut in Half) Wedges 12 Unpeeled garlic cloves Salt & pepper 1 md Red pepper cut in 1" pieces GARLIC ROSEMARY BUTTER 1 md Green pepper cut in 1" 4 Halibut steaks Pieces Lemon wedges Place vegetables on a baking sheet & season with salt & pepper. Drizzle with half of the garlic butter & toss to coat well. Bake on upper shelf of preheated 450 oven for 20 minutes or until vegetables start to brown. Stir with a spatula & move baking sheet to bottom shelf of oven. Meanwhile, season fish with salt & pepper & brush with remaining garlic butter. Place on baking sheet or broiling pan & sit on the upper shelf of oven. Bake for 10 minutes per inch of thickness, measured at the thickest part of the steaks, or until fish flakes when tested with fork. Remove fish & vegetables from oven. serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon in Cream Cheese Pastry Categories: Seafood Yield: 1 Servings 4 Salmon fillets 1/2 c Butter 2 tb Butter 1 c Cream cheese 2 ts Lemon juice 1 c Grated Cheddar cheese 1 ds Tabasco sauce 1 c Flour Pastry: Wash fillets & pat dry. Butter baking platter & arrange fillets in such a way that there is at least 1" of space around each one. Melt butter & stir in lemon juice & Tabasco. Brush lemon juice over fillets. In a pastry maker or food processor or bowl cream butter & cheeses. Add flour until dough just forms a ball. Divide dough into 4 sections & roll out on floured board until it is about 1/8" thick. Carefully cover each fillet with the pastry shell, tucking it in at the edges & trimming off any excess. Bake 1/2 hour or until golden brown at 375. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cream Filled Seafood Puffs Categories: Seafood Yield: 1 Servings 3/4 c Water 4 Eggs 6 tb Butter 1 c Heavy cream 1 c Flour 1 pn Cayenne 2 c Cooked flaked fish In a saucepan heat water & butter to boiling point. When the butter is melted blend in flour. Beat the batter to a paste & remove from heat as soon as it forms a ball. Blend in flaked fish. Blend in the eggs one at a time, beating well until a thick batter is formed. Use 2 tsp. to form 1" balls. Place on a baking sheet & bake for 15 minutes in 400 oven. Then lower temperature to 350, for another 15 minutes until puffs are golden brown. Cool slightly. Whip the cream & cayenne until fairly stiff. Spoon the cream mixture into a kitchen syringe & inject each puff with about 1 tsp. of the spicy cream. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout Wellington Categories: Seafood Yield: 1 Servings 2 tb Butter 2 tb Capers 2 tb Lemon juice 4 Trout (boned) 1/2 ts Pepper PUFF PASTRY 1 c Shrimp meat 1 Beaten egg Melt butter in saucepan; add lemon juice, pepper & shrimp meat. Simmer 5 minutes. Remove from heat & add sherry. Process in food processor to a smooth paste. Stir in capers. Wash trout & pat dry. Place on buttered baking sheet with at least 1" of space around them. Spread shrimp paste over. Make pastry & roll out to 1/8" thick. Cut pastry into 4 sheets & cover each fillet. Tuck in sides firmly, brush with beaten egg & bake in 400 over for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cod in Sour Cream Categories: Seafood Yield: 1 Servings 4 tb Butter 1/2 ts Pepper 1/4 c Chopped shallots 1 pn Salt 1/2 ts Dill 1 lb Cod fillets 1 1/2 ts Parsley 3 Tomatoes 1 1/2 ts Basil 1 1/2 c Sour cream Melt butter in saucepan; add shallots, herbs, salt & pepper. Fry 3-4 minutes until shallots are transparent. Wash fillets & pat dry; arrange them in buttered baking dish. Blanch tomatoes for a few seconds in boiling water then remove skins. Chop tomatoes coarsely & stir them in herbed sauce. Heap sauce over fillets. Carefully spoon sour cream over tops & bake in 400 oven for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Orange Scampy Categories: Seafood Yield: 1 Servings 4 tb Butter 1/2 c Fresh orange juice 1 Clove minced garlic 1 tb Lemon juice 1 ts Pepper 1 ts Cornstarch 12 Shrimps, peeled & devined 1 tb Chopped chives In a large skillet melt butter & saute garlic until brown. Add the pepper & shrimp. Toss gently & saute for 5 minutes over med heat. Remove shrimp & set aside. Pour off butter. Add lemon juice & orange juice to the skillet, stirring in cornstarch until it is dissolved. Heat, stirring constantly, until sauce thickens. Add the shrimp & chives. Heat, stirring gently, for 10 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Shrimp Pate' Categories: Seafood, Creole Yield: 1 Servings 1/4 lb Butter Chopped 3 tb Lime juice 1/2 lb Shrimp meat, coarsly 1 ts Dried thyme Chopped 1 ts Powdered sasafrass 1 ts Sugar 1 Jalapeno pepper, seeded & Melt butter in saucepan & stir in lime juice, thyme & sasafrass. Stir in jalapeno pepper & simmer for 5 minutes. Add shrimp meat & sugar. Simmer & stir for 10 minutes. Butter a pate mold & fill with the mixture. Cool then chill. To serve: Unmold & arrange on a plate. Serve with toast & raw vegetable slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Turnovers Categories: Seafood Yield: 1 Servings 2 tb Butter 2 tb Chopped pecans 2 tb Chopped onion 1/2 lb Shrimp meat 2 tb Chopped leek PUFF PASTRY 2 Minced garlic cloves 1 c Sour cream Salt & pepper 1 Beaten egg Hot sauce Melt butter & saute garlic, onion & leek until soft. Stir in seasoning, pecans & shrimp meat. Remove mixture from heat. Cut pastry into 3" rounds & place 1 Tbls. mixture in center of each round. Dot with 1 tsp. sour cream. Brush edges of pastry with eggs & fold over. Crimp edges with fork & drop turnovers into deep fryer. Fry for 3 minutes until golden. Drain on paper towels & serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Polynesian Glazed Salmon Categories: Seafood Yield: 1 Servings 3/4 c Pure maple syrup SALMON: 1 c Water 4 Salmon fillets or steaks 1 1/2 tb Grated fresh ginger ea About 1-1/2" thick 4 Cloves garlic, minced 2 Cloves garlic, crushed 2 1/4 ts Prepared horseradish 2 Sprigs fresh dill 1/2 ts Salt 1/4 ts Salt For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days. To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. Baste with glaze. GLAZE: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Scallop Kabobs #1 Categories: Seafood, Main dish Yield: 6 Servings 1 lb Large Raw Shrimp 2 T Chopped Crystalized GingerOR 1 lb Sea Scallops, Cut In Half 1 1/2 t Ground Ginger 1/2 c Vegetable Oil 1 t Onion Powder 1/4 c Lemon Juice 16 oz (1 cn) Pinapple Chunks 1/4 c Imported Soy Sauce If Avail. 2 Small Zucchini, Sliced 2 Cloves Garlic Finely Chopped Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Rockefeller 1 Categories: Seafood Yield: 4 Servings 2 c WATER (FOR STEAMING SPINACH) 2 t ANCHOVY PASTE OR 2 BOXES (10 OZ. EACH) FROZEN S 4 ANCHOVEY FILLETS (MASHED) 4 SCALLIONS 1/2 t SALT 2 LARGE, RIBS CELERY 1/2 t TABASCO SAUCE 1/4 BUNCH PARSLEY 1 t ANISE SEEDS 1/4 HEAD ICEBERG LETTUCE 1 c BREAD CRUMBS 1 t WORCESTERSHIRE SAUCE Preheat oven to 400 F. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce. In a blender, puree all of spinach, 2 cups at a time. Place spinach in a bowl. Puree scallion, celery, parsley, and lettuce in blender. Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Rockefeller 2 Categories: Seafood Yield: 4 Servings 1 pt FRESH, SHUCKED OYSTERS 24 HALVED OYSTER SHELLS (WELL-C ~----- VARIATION: 4 to 5 lb ROCK SALT Note: FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL ***** SHELL PARTICLES ARE REMOVED) To cook: Oysters are best baked using oyster shells, rock salt, and pie pans to keep oysters hot when served. If shells and salt are not available, use a jelly roll pan. Spread rock salt to cover the bottoms of four 6-inch pie pans. Place 6 oyster shells in each pan on top of rock salt. Place 1 oyster in each shell. If using jelly roll pan, spread oysters should look a little dry. Remove from oven. Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes until tops are brownish. To serve: If using pie pans, place pan salt, and oysters on heat-proof dinner dishes and serve immediately. Eat oysters and sauce out of shell with a fork. If not using pie pans, place 6 oysters with sauce on each hot serving dish. Yields 24 oysters. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Oysters Wrapped in Bacon Categories: Seafood Yield: 2 Servings 12 FRESH, SHUCKED OYSTERS (IN A 1/2 c UNBLEACHED WHITE FLOUR (IN A 1/4 c OYSTER LIQUOR (FROM JAR) 2 EGGS (BEATEN IN A SMALL BOWL 1 BAY LEAF 1 c BREAD CRUMBS 1 t WORCHESTERSHIRE SAUCE 2 c OIL (FOR FRYING) 4 SLICES (1/2 OZ. EACH) LEAN, 12 TOOTHPICKS (FOR WRAPPING BAC In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Sliced Prawn,peking Style Categories: Seafood Yield: 4 Servings 1 SMALL EGG 1 T MINCED GARLIC 6 T CORNSTARCH 2 1/2 T SHERRY 12 oz LARGE SHRIMP, SHELLED, DE-VE 2 T SUGAR 2 c COOKING OIL 1 T SALT 1 T MINCED SCALLION 1/2 T HOT PEPPER 1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain. 2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately. By adding the sherry and sugar, we change the traditionally hot taste of this dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper En Papillote Categories: Seafood Yield: 4 Servings 4 FILLETS RED SNAPPER 24 MUSSELS, SCRUBBED, REMAINING 24 LONG ISLAND BAY SCALLOPS CLOSED 4 LARGE SHRIMP, DEVEINED AND GARLIC MARINARA BUTTERFLIED CAFE DE PARIS SAUCE 1. Preheat oven to 350 degrees F. 2. Lay out four large pieces of aluminum foil, each roughly 18 inches by 18 inches. (The foil should be large enough to cover the fillets and fold over, leaving enough air space to form a large bag.) Lay one fillet on each piece of foil. Arrange one quarter of the scallops, shrimp, and mussels around each fish. Divide the Garlic Marinara in four portions and cover each fish with one portion. Place one tablespoon of Cafe de Paris Sauce over the Garlic Marinara. Fold foil over, leaving plenty of air room. Seal the edges tightly. 3. Place on individual oven-proof platters and cook in oven for 12 minutes. Place platter on second platter for serving at the table. Slit foil cross-wise to open. Fold back to make eating easy. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Calvert's Pecan Flounder Categories: Seafood Yield: 4 Servings 4 6-OZ. FILLETS FLOUNDER (ANY PECAN VINAIGRETTE DELICATE FISH FILLET MAY BE 4 T DRY WHITE WINE 2 T CALVERT'S CEDAR STREET CHIVE 1/2 c PECAN HALVES 2/3 c CALVERT'S CEDAR STREET 8 THIN LEMON SLICES ~------ GARNISH: In a stainless steel or glass pan, place flounder fillets which have been spread with Calvert's Cedar Street Chive Mustard. Pour 1/2 cup Calvert's Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once. Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it. Top each marinated fillet with another tsp. of Pecan Vinaigrette, two slices of lemon, and 1/4 of the pecan halves. Sprinkle with one tbs. dry white wine. Seal foil to envelop fish. Bake in 375 F preheated oven for 20 minutes. Place flounder with garnish on individual, warmed plates. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dill Herb Fillets Categories: Seafood Yield: 4 Servings 2 lb FILLET OF RED SNAPPER 1 1/2 T MINCED PARSLEY Or FIRM FLESHED FISH 1 T MINCED SHALLOTS, SPICE 3/4 t SALT HUNTER FREEZE DRIED OR FRESH 1/2 t GROUND PEPPER 1 pn OREGANO 1/2 c OLIVE OIL 1/4 c FRESH SQUEEZED LEMON JUICE Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, Dill Weed, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork--15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gently Persuasive Prawns Categories: Seafood Yield: 4 Servings 1 lb RAW PRAWNS OR SHRIMP 1/3 c BRUT CHAMPAGNE 4 T SWEET BUTTER 2 t FRESH LEMON JUICE 2 T MINCED SHALLOTS 1 T CALVERT'S CEDAR STREET DILL 1 CLOVE GARLIC, MINCED Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice, and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood in Cream Sauce Categories: Seafood Yield: 4 Servings 1 1/2 lb SCALLOPS, SHRIMP, SOLE, 1/4 c BUTTER SNAPPER, OR A COMBINATION 2 T FLOUR 1 c WHITE WINE, COURT BOUILLON 1/4 t FRESHLY GROUND NUTMEG 1 c SLICED MUSHROOMS FRESHLY GROUND WHITE PEPPER 2 T SLICED GREEN ONION SALT 1 CLOVE GARLIC, MINCED 1 c MILK Lightly poach the fish in the court bouillon until opaque. Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add the milk and reserved liquid all at once. Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish. Heat and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Shrimp Categories: Seafood Yield: 4 Servings 8 Large cleaned shrimp 3 Cloves garlic (minced) 4 T Lemon juice 1 c Bread crumbs 1/2 c Butter 2 t Paprika 1/2 c Chopped parsley Butterfly shrimp but don't cut all the way. Spread and flatten. Place shrimps in individual baking dishes. sprinkle with portion of lemon juice. Combine butter, 5 tbl parsley and garlic in a bowl. Place some of the mixture on each shrimp. Combine crumbs, remaining parsley and paprika and place some on each shrimp. Bake at 400 deg for 15 minutes. Garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pineapple Shrimp Categories: Seafood Yield: 4 Servings 2 1/2 c Pineapple chunks 1 T Cornstarch 3 T Pickle syrup 1 lb Shrimp, cooked 3/4 t Salt Rice, cooked 1/2 c Pickles, chopped Put pineapple with syrup, pickles, pickle syrup and salt in saucepan. Dissolve cornstarch in a little water and add to saucepan. Bring mixture to a boil, stirring until clear and thickened. Add the cooked shrimp and heat through. Serve on rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp De Jonghe Categories: Seafood Yield: 4 Servings 1/2 c Coconut, flaked 3/4 t Salt 1/4 c Bread crumbs, dry 1/4 t Paprika 1/3 c Peanut oil 1 ds Cayenne 3 T Parsley, chopped 2 lb Shrimp, uncooked 1 T Garlic, minced 1/2 c Sherry Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic. Reserve 1/4 cup of mixture for topping. Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated. Turn into lightly oiled casserole Pour sherry over shrimp and sprinkle with reserved mixture. Bake, uncovered, in moderate oven (375 deg) until shrimp is tender, about 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Shrimp Categories: Seafood Yield: 6 Servings 1 1/2 lb Shrimp, cleaned 2 t Dry mustard 1 1/2 c Chicken bouillon 1 t Hot sauce 1/2 c Red vinegar 1/2 t Thyme 1 Onion, sliced Combine all ingredients in a sauce- pan. Bring to a boil; Reduce heat and simmer till shrimp turns pink. Remove and allow to cool - then chill. Drain off liquids. Serve with lemon slices and parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole En Gougons Categories: Seafood Yield: 4 Servings 1 lb Fillet of sole 1 ds Pepper 1 Egg yolk 3/4 c Bread crumbs, dry 1/4 c Milk 3/4 c Peanut oil 1/8 t Salt Cut fillet of sole diagonally into 1/2 inch strips. Beat together egg yolk, milk, salt and pepper until well blended. Soak fish strips in egg mixture for a few minutes. Coat fish with bread crumbs. Roll each piece between palms to get a rounded strip. Fry in shallow hot oil (375 deg) until golden brown (3 min). Drain on paper towels. Serve on warm platter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hsin-Min Shrimp Categories: Seafood, Oriental Yield: 4 Servings 1 lb Shrimp, raw 1 T Lemon juice 1/2 c Soy sauce 1 Garlic clove, crushed 1/2 c Sherry 1/4 c Peanut oil Peel and devein shrimp. Mix ingredients well, pour over shrimp and refrigerate 4 to 6 hours. Remove shrimp and broil about 2 minutes each side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Stew Categories: Seafood Yield: 4 Servings 1 1/4 lb Lobster, boiled 1 pn White pepper 5 c Milk 4 T Butter 1/2 c Heavy cream 1 t Salt Remove meat from lobster body and claws. Cube. Scald milk with lobster shells in it. Discard shells. Slightly saute' lobster in butter; add the milk and bring back to boil. Remove from heat, add cream, season to taste and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Arnaud Categories: Seafood, Appetizers Yield: 8 Servings 1 Shrimp, frozen (bag) 1 T Chili sauce 1/4 c Peanut oil 2 t Mustard, hot 1/4 c Vinegar, white 1 Garlic clove (medium) 1 T Chive, chopped 1/4 t Paprika Cook bag of shrimp according to package directions. Drain. Cool. Combine oil, white vinegar, chives, chili sauce, hot mustard, garlic and salt. Add cooled shrimp; Toss well. Cover and refrigerate at least 3 hours, tossing occasionally. To serve, drain, sprinkle lightly with paprika. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cream Baked Fillet Categories: Seafood Yield: 4 Servings 6 Fish fillets Salt 1 Red onion, sliced thin Pepper 1 Tomato, sliced Dill weed 1 pt Cream Place some fillets in greased baking dish slightly overlapping. Cover with thin slices of onion. Put down another layer of fish. Cover with slices of tomato. Sprinkle with salt, pepper and dill. cover with cream. Bake at 370 deg for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pan-Fried Scallops Categories: Seafood Yield: 4 Servings 1 1/2 lb Sea scallops, rinsed 1/8 t Paprika 1/2 c Bread crumbs 1/2 c Butter 1/4 t Salt 2 c Rice, cooked 1/8 t Pepper 1/4 c White wine Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute' till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; Boil gently while stirring for 1 minute. Pour over scallops. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Quiche Categories: Seafood, Dairy Yield: 4 Servings 1/2 RECIPE PLAIN PASTRY 2 c TABLE CREAM Or 1 LAYER PIE CRUST MIX FOR 1/3 c ONION (MINCED) 7 1/2 oz FRESH LUMP CRABMEAT 1 t SALT (SHELLS AND CARTILAGE REMOVE 1/4 t CAYENNE PEPPER 3 oz SWISS CHEESE (GRATED) 1 T FRESH PARSLEY (CHOPPED) 4 EGGS Preheat oven to 425 F. CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 F for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cumi-Cumi Isi (Stuffed Squid) Categories: Seafood, Indonesian Yield: 4 Servings 1 lb Squid, fresh 2 Shallot 3/4 lb Snapper fillets 2 Thai chile, fresh 1 Garlic clove 3 Candlenut 1 Egg white 2 Lemon grass, stem 1/2 t Salt Oil; for frying 1/4 t Pepper, white 1 c Coconut milk Nutmeg; dash Fat grams per serving: Approx. Cook Time: 1:20 Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops Florentine Categories: Seafood, Main dish Yield: 6 Servings 3 oz Parmesan cheese Rinsed and drained 1 t Nutmeg 1/2 c Unsalted butter 3 Cloves garlic 8 oz Shell or small pasta 1/2 t White pepper 1 t Salt 1 1/4 lb Fresh spinach, stems 1 Al dente and drained 1 1/4 lb Bay scallops 1 c Whipping cream Cut off and reserved Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bbq Crab Sandwich Categories: Dairy, Main dish, Seafood Yield: 4 Servings 1 c Crab 8 oz Cheddar; md, in small cubes 1/2 c Tomato sauce 8 English muffins 1/4 c Green stuffed olives; sliced Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gilled Salmon Categories: Seafood, Main dish Yield: 6 Servings 6 x Medium salmon steaks 1/4 t Dried dill weed 1/3 c Olive oil 1 t Salt 4 x Cloves garlic, crushed 1 c Fine dry bread crumbs 1/2 c Chopped parsley 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Bouillabaisse Categories: Seafood, Soups/stews, Creole Yield: 8 Servings 1 lb Fresh fish fillets 1/4 c Chopped fresh parsley 1 pt Fresh oysters 2 cn Chicken broth (13 oz ea) 1 lb Peeled deveined shrimp 1 3/4 lb Cn tomatoes,undrained,cut up 1/4 c Vegtable oil or margarine 1 c Dry white wine 1/4 c Flour 1 tb Fresh lemon juice 1 c Chopped onions 1 Bay leaf 1/2 c Chopped celery 1/4 t Salt 2 Cloves minced garlic 1/4 t Cayenne pepper In large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flouer and stir constantly until mixture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken with Thyme Categories: Meats, Main dish, Poultry Yield: 4 Servings 3 T Flour 1 T Margarine 1/2 t Salt 1 c Chicken Broth 1/4 t Pepper 3 T Lemon Juice 4 Skinless Chicken Breast halv 1/2 t Thyme (1 pound total weight) Lemon Wedges (Optional) 2 T Olive Oil 2 T Chopped Parsley (Optional) 1 Medium Onion 1. In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. 2. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add the chicken and brown on 1 side, about 5 minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside. 3. Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring, until softened, 2 or 3 minutes. 4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute. 5. Add the broth, 2 tablespoons of lemon juice and the thyme and bring the mixture to a boil, stirring constantly. 6. Return the chicken to the skillet, reduce the haet to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes. 7. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet and pour over the chicken. serve the chicken with lemon wedges and a sprinkling of parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spaghetti with Shrimp and Mushrooms Categories: Pasta, Seafood, Main dish Yield: 4 Servings 3/4 lb Medium Shrimp 4 t Anchovy paste or 1/4 lb Mushrooms 4 Flat Anchovies, minced 1 Scallions (Bunch)(6 to 8) (Anchovies are Optional) 1/4 c Parsley, chopped (Optional) 1/2 t Dry Mustard 1/2 lb Spaghetti 1/4 t Pepper 1 Egg 3 T Olive Oil 1/2 c Half & Half or Light Cream 2 Garlic Clove, crushed 1/2 c Parmesan Cheese, grated 1. Bring 4 quarts of water to a boil in a large pot. 2. Meanwhile, shell and devein the shrimp. Slice the mushrooms. Coarsely chop the scallions. Chop the parsley (if using). 3. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes. 4. Meanwhile, in a large bowl, beat the egg. Stir in the cream, Parmesan, mustard, parsley (if using), anchovy paste (if using), and pepper; set aside. 5. In a large skillet, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the garlic and mushrooms and stir-fry until the mushrooms are almost limp, about 5 minutes. 6. Add the remaining 1 tablespoon of oil and the shrimp and stir-fry for 2 minutes. add the scallions and stir-fry until the shrimp turn pink and opaque, 1 to 2 minutes longer. 7. Place a colander over a large serving bowl. Drain the pasta into the colander, letting the boiling water heat up the serving bowl. Pour the water out of the serving bowl and add the drained hot pasta. Pour the beaten egg mixture over the hot pasta and toss to cook the eggs as well as to coat the pasta. Add the shrimp-vegetable mixture and toss to evenly distribute. Serve hot. TIMESAVERS: DO-AHEAD: The shrimp can be shelled and deveined ahead. The mushrooms and scallions can be cut up ahead. And the beaten egg mixture can be prepared a short while before cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Prince Primavera Seafood Salad Categories: Salads, Seafood Yield: 8 Servings 12 oz PRINCE ROTINI PRIMAVERA 1 1/2 Cloves garlic, crushed 12 oz Artichoke hearts (packed in 2/3 c Olive oil 10 oz Jar roasted peppers 1/4 c Wine vinegar 1/2 lb Large cooked shrimp - diced 1/2 c PRINCE PARMESAN CHEESE 1/2 lb Bay scallops, cooked 1/4 t Basil leaves 1 cn Anchovy fillets Salt and pepper to taste 10 oz Can ripe pitted olives Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool. Drain artichoke hearts and halve. Drain peppers and juliene, drain olives. Add shrimp, scallops. peppers. artichokes and olives to pasta. In blender put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste. Add PRINCE PARMESAN CHEESE to mixture. Blend and taste (should taste slightly tart). Add to pasta mixture. Toss. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Noodle Bake Categories: Seafood Yield: 6 Servings 1 lb Peeled and deveined shrimp With 2" of green tops Fresh or frozen 1 t Dill Weed 8 oz Medium noodles, cooked and d 1 t Seasoned Salt 1 c Dairy sour cream 1 c Shredded Cheddar Cheese 1 cn Condensed cream of mushroom Olives (recipe did not indic 1/4 c Sliced green onion Amount or type, green or rip Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired. Combine noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart baking dish. Cover with aluminum foil, crimping it securely to edges of dish. Bake in preheated 350øF oven for 30 minutes. Uncover, then sprinkle with remaining cheese. Return to oven about 15 minutes or until cheese melts. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shark Steaks (Tiburon Encuritido Frito) Categories: Seafood Yield: 4 Servings 1 lb Or more of edible shark fill 1 t Salt, or to taste Cut into 1/4" thick steaks 1/4 c Corn oil 1/4 c Lime or lemon juice, or more Marinate the shark in the lime juice and salt for not less than 1 hour. Heat the oil in a skillet over moderate heat. Drain the shark steaks well and fry them for 1 minute on each side. Serve warm. Source: False Tongues and Sunday Bread by Copeland Marks ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baby Shark Fry (Tiburoncito Helen Margoth) Categories: Seafood Yield: 4 Servings 1 Baby shark, 2 to 2-1/2 lbs 3 T Corn oil 1/4 c Tomato, chopped fine 2 T Flour 1/4 c Onion, minced 1 Egg, beaten 1 t Corn oil Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook. Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the shark pieces into the flour and then coat them with beaten egg. Brown in the oil for 3 minutes on each side. Drain breifly on a paper towel. Serve warm, pouring the sauce over the pieces. Source: False Tongues and Sunday Bread by Copeland Marks ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scampi Pasta Categories: Pasta, Seafood Yield: 4 Servings 12 oz Thin spaghetti or angel hair 1/2 c Bottled clam juice 3 T Olive oil 1/2 t Coarsely gr. black pepper 3 T Butter 1 lb Medium shrimp, peeled and de 4 Cloves garlic, minced 1/2 c Freshly minced parsley 3 T Minced shallots Salt 1/2 c White wine Bring a large pot of water to a boil for cooking the pasts. Add salt and pasta and cook for 6 to 8 minutes or until al dente. Drain and return to the pot to keep warm. While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and shallots and saute' for 2 minutes over low heat, stirring often. Raise heat to medium, add wine, clam juice and pepper and simmer for 2 minutes. Add shrimp, spreading them evenly over the skillet, and simmer over med-low heat for about 3 min, until cooked through. Stir in parsley. Taste and add salt if needed. Pour sauce over pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates. I serve this with pieces of Cuban or French bread to dunk in the sauce. Enjoy, ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scampi 2 Categories: Seafood Yield: 4 Servings 1 lb Shrimp -peeled 1 T Lemon juice 6 T Butter 1/4 t Salt (optional) 1 T Green onion chopped (or more 2 T Minced parsley 1 T Oil 1/4 t Grated lemon peel (or more) 4 Cloves garlic Tabasco or crushed red peppe Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling. Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Braised Octopus (Polipi in Umido) Categories: Seafood Yield: 2 Servings 1 Small octopus, about 1.5 lbs 4 T Olive oil 1/2 lb Finely chopped onion 1 oz Pine nuts 2 Tomatoes, skinned and choppe 6 Fresh basil leaves 2 Cloves garlic, chopped 1 Small glass white wine Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked (the small ones will cook in less than 10 minutes. Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Spaghetti Categories: Seafood, Pasta Yield: 6 Servings 1 lb Jumbo shrimp Parsley 6 Garlic cloves Oregano Margarine Pepper Bread crumbs Lemon Clean 1lb jumbo shrimp and place in a flat pan. Boil 3-6 cloves of garlic in 2 sticks of margarine. Pour garlic and margarine over the shrimp. Cover the shrimp with bread crumbs. Top with parsley, oregano, pepper, and lemon. Place in the oven for 15 min at 400 degrees. Serve over spaghetti. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Squid with Saffron Sauce Categories: Seafood Yield: 4 Servings 8 Large squid (about 2 pounds) 1/4 lb Smoked ham, diced 1 T Extra virgin olive oil 1/2 c Fresh white bread crumbs 1 Small onion, chopped Coarse salt to taste 1 Garlic clove, minced Freshly ground pepper to tas 2 Egg yolks 2 T Chopped parsley leaves 1/2 c Freshly grated Parmesan chee ---------------------------FOR THE SAFFROON SAUCE--------------------------- 1 T Olive oil 1 Bay leaf 1 Small onion, chopped 1 t Dried thyme 1 Garlic clove, minced 1/2 t Dried oregano 1 c Chopped, peeled tomatoes, Coarse salt to taste Canned Italian or fresh Freshly ground pepper to tas 1 c Dry white wine 2 T Chopped Italian parsley leav 1 t Crumbled saffron threads Rice and a green vegetable go with this dish. 1. Clean the squid and chop the tentacles. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown. Add the tentacles and cook for 5 minutes. 2. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly. 3. Stuff the squid with the mixture and close the openings securely with a toothpick. 4. Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer. Saute the onion and garlic until they are soft. Add the stuffed squid and the remaining ingredients, except the parsley. Simmer, covered, for 20 minutes, basting the squid with the sauce, if necessary. 5. Uncover the squid and cook for 35 minutes longer. Correct the seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with the parsley, and serve. From: JUDY HAIGHT ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Curry Categories: Seafood Yield: 4 Servings 1/4 c Butter 3 Medium onions finely chopped 1 Apple or christophene (chayo 1 Garlic clove, minced Peeled and chopped 2 T All-purpose flour 2 c Chicken broth 1 T Lime or lemon juice 1 Bay leaf 1 t Whole peppercorns 1/4 t Ground ginger 2 Medium sized tomatoes, peele Salt and freshly ground pepp Chopped 2 lb Raw shrimp, cleaned and deve 1 t Curry powder In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste. Bring to a rolling boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Adobong Pusit Categories: Seafood Yield: 2 Servings 1 1/8 lb Small fresh squids 1 Medium-sized onion, sliced 1/2 c Native vinegar 2 Medium-sized tomatoes, chopp 10 Cloves garlic Salt and pepper for seasonin Salt and pepper to taste 1 t Vet-sin (monosodium glutamat Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin. From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales. 1975. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crayfish Tails a la Carlton Categories: Seafood Yield: 4 Servings 1 qt Water Parsley leaves 1 t Salt 12 Stalks of fresh dill 1 T Sugar 24 Frozen crayfish tails (2 lbs -----------------------------------SAUCE------------------------------------ 1 c Hollandaise sauce 1/2 t Sugar 1 T Finely chopped dell 1/3 c Dry white wine 1.In skillet boil: 1 quart water with 1 teaspoon salt, 1 table- spoon sugar, a handful of parsley leaves, and 12 stalks of fresh dill. Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish tails, bring to a boil and simmer for 5 minutes. Let the crayfish cool in the liquid. When cool enough to handle, remove meat and discard intestinal vein which runs down back. The easiest way is to slit covering on underside of tail on both sides with kitchen scissors, then peel off shells. SAUCE: Put into small saucepan: 1 cup hollandaise sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon sugar. Whisk the sauce over low heat until warm, then whisk in gradually: 1/3 cup dry white wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Rangoon 2 Categories: Seafood Yield: 4 Servings 8 oz Cream cheese at room tempera 1 lb Wonton wrappers 8 oz Crabmeat, flaked 1 Egg yolk beaten 1/4 t Garlic powder 4 c Oil of your choice for deep 1/2 t Worstershire sauce Mix crabmeat, garlic powder and Worstershire sauce together in a bowl and refrigerate for 30 minutes. Place one tsp. of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges. Fold the two furthermost points under so you have something resembling a little bird. You don't have to do the last part but I do...it looks decorative. It should look something like this: Hope this looks OK on your screen: ____________________ / \ / \ /____\ /_____\ \ / \ / \/ In a wok heat the oil to 350 f. Deep fry the wontons for 2-3 minutes turning once until golden brown. Enjoy! They are delicious! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Rangoon Categories: Seafood, Appetizers Yield: 12 Servings 8 oz Cream cheese 1 Clove garlic, minced 6 oz Can crab meat, 2 t Worcestershire sauce Drained and flaked 1/2 t Lite soy sauce 2 Green onions with tops, 1 pk (48) won ton skins Thinly sliced Vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. (The person who gave me this recipe used to fry the crab rangoon rather than bake it in the oven.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pacific Mushroom Caps Categories: Appetizers, Seafood Yield: 6 Servings 24 Large mushroom caps, cleaned 1/4 c Grated parmesian cheese 1/3 c Butter/margarine, melted 2 T Minced green onion 6 oz Snow crab meat 1 T Minced parsley 1 T Prepared horseradish 3 T Mayonaise 1/4 c Dry bread crumbs Oven: Preheat oven to 375 deg F. Adjust rack to upper 1/3 of oven Brush mushrooms with melted butter, place rounded side down on an ungreased baking sheet. Drain crab meat, discard liquid, set crab meat aside. In a medium bowl, stir together mayonaise and horseradish. Add bread crumbs, cheese, green onion and parsley, stirring until well mixed. Add crab meat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake 5 minutes or until warm, then broil 4" from the heat source for about 1 minute or until golden brown. Serve immediately. Microwave: On a paper plate, lined with a paper towel, arrange mushrooms in a circle. Cover with waxed paper. Cook at 100% power (700w) for 2-3 minutes or until hot. Rotate plate once. Try 12 at a time. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed & Chilled Clams W/lime, Chive, & Mustard Mayonnai Categories: Seafood, Appetizers Yield: 6 Servings 2 qt Steamer clams, medium * -------------------------LIME, CHIVE, MUSSTARD MAYO------------------------- Egg yolk, large 1 pn White pepper, fresh 1 tb Lime juice, fresh 2 t Chives 1 1/2 t Dijon-style mustard 1/4 t Lime zest, fresh *** 3/4 c Oil ** 3 dr Tabasco 1/2 t Salt (or to taste) * about 3 pounds ** corn, peanut, or other mild vegetable oil, NOT olive. *** colored rind only, no pith. Steamer (or soft-shell) clams are naturally tender enough to be cooked, chilled, and sauced for a vivid and satisfying first course. The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too. Small quahogs (on the East Coast) or Manila or other local hard clams (West Coast) may be substituted for steamers. Because their shelled-out meats are firmer and their necks needn't be skinned, they tend to be neater morsels than the raggedy soft-shells, but steamers hold the edge from flavor. Be sure to steam hard clams just until they begin to open; they can toughen in a flash if over-cooked. Boil half an inch of water in a large pot. Add the well-scrubbed clams (see STORING & CLEANING CLAMS), cover, and bring to a boil over high heat. Uncover (to prevent boiling over) and cook, shaking the pot or stirring the shellfish whenever the foam boils high, for 2 or 3 minutes, or just until all the clams have opened. Pour the potful into a collander set over a big bowl; reserve the broth. When the clams have cooled, shuck them, pulling off and discarding the rubbery ring of membrane encircling the bodies as well as the loose, dark skin covering the "neck," or siphon. Place in a big bowl. Strain the broth onto the clams through cheesecloth in a sieve; stop pouring before any sand appears. Stir and swish the clams through the broth to further desand them (some grains always survive the earlier steps). Lift out the clams with a slotted spoon and set them aside. Let the broth settle, strain it again, and repeat the clam rinsing and draining, twice if it seems a good idea. Chill the clams. Refrigerate or freeze the broth for a future chowder or sauce. No more than 3 hours before serving, drain the clams again and fold them into about half the mayonnaise. Refrigerate. To serve, divide the sauced clams among seafood cocktail glasses or small glass bowls. Top with more mayonnaise; garnish with a leaf or two of green stuff -- parsley, coriander, watercress, or baby lettuce. LIME, CHIVE, & MUSTARD MAYONNAISE: Whisk together the egg yolk, lime juice, and mustard. Whisking hard, begin adding oil a few drops at a time, beating in each addition completely before adding more. After the mixture has thickened, add the remaining oil in a thin stream while beating rapidly. Season with salt, pepper, chives, lime zes, and Tabasco. Taste carefully; the mayonnaise should be highly seasoned, so add more lime juice, mustard, pepper, and/or Tabasco if needed, but be cautious about the salt -- the clams will supply enough brininess for most tastes. Refrigerate until needed. STORING & CLEANING CLAMS: Store fresh clams in the refrigerator with a light covering, not airtight. Clean them as close to cooking time as possible. To clean, scrub the shells under the running cold tap with a vegetable or potato brush; give special attention to the hinges. Cover with fresh water and soak for an hour or so, stirring them about once or twice. Lift them out of the soaking water to leave behind the sand they will have shed. -- from MRS. WITTY'S HOME-STYLE MENU COOKBOOK, by Helen Witty ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pasta with Scallops and Green Beans Categories: Pasta, Seafood Yield: 4 Servings 1/2 lb Green beans 1 t Dried marjoram Salt & pepper to taste 1/4 c Coarsely chopped fresh basil 4 T Olive oil 1/2 t Oregano 2 T Minced garlic 1/4 t Red pepper flakes 3 c Ripe tomatoes, peeled, cubed 3/4 lb Bow-tie pasta 2 T Tomato paste 1 lb Bay or sea scallops* *Note: If using large sea scallops, cut them in half. Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside. Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente. Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir-Fried Scallops with Pasta Categories: Low cal, Seafood Yield: 4 Servings 1 lb Bay scallops 1 T Margarine OR butter; ** 4 oz Capellini OR Linguine 1 1/2 c Fresh mushrooms; sliced 1/4 c Dry white wine 1/2 c Green onions; sliced 2 T Water 1/2 c Carrot; shredded 1/2 t Instant chicken bouillon; * 1 T Parsley; snipped 2 Cloves of garlic; minced 4 Lemon wedges * Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Champagne Sauce with Pasta Categories: Main dish, Pasta, Seafood Yield: 4 Servings 1 c Sliced mushrooms 2 T Minced shallots or scallions 1 T Olive oil 2 Plum tomatoes; diced 1 lb Medium shrimp; shelled 1 c Heavy cream 1 1/2 c Champagne 1 lb Dried angel hair pasta 1/4 t Salt 3 T Chopped parsley Saute mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and salt. Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 minutes. When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more salt and pepper if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta among four plates. Spoon shrimp and sauce over pasta. Makes 4 servings. Source: Donna Hartman HDDW83B ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Categories: Oriental, Main dish, Poultry Yield: 4 Servings 1 T Vegetable oil 2/3 c Snow peas sliced thinly 1 t Cornstarch dissolved in 3/4 c Water 2 t Soy sauce 1/2 c Water chestnuts sliced 1/2 t Sherry 3 T Sugar 1 t Vegetable oil Tomato wedges, lemon 4 Boned chicken breasts halves 2 T Catsup Flattened 1/2" thick Slices, green onion slices Vegetable oil 1 Lemon juiced 2/3 c Bean sprouts And crushed almonds Cornstarch 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cambell's Mock Hollandaise Categories: Sauces, Seafood Yield: 1 Servings 1 cn Cream of celery soup 2 tb Lemon juice 1/2 c Milk 2 Egg yolks, slightly beaten 2 tb Butter or margarine In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Shrimp Stew Categories: Seafood, Creole Yield: 4 Servings 1/3 c Chopped Bacon 3 c Seafood Stock 1/3 c All-Purpose Flour 2 c Water 4 Stalks Celery, chopped 2 tb Lemon Juice 1 Large Onion, chopped 1 tb Granulated Sugar 1 Large Green Pepper, chopped Creole Spices 6 Green Onions, chopped 2 lb Uncooked, shelled Shrimp 1 c Tomato Paste 1/4 c Minced Fresh Parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Abalone Salad Categories: Seafood, Salads Yield: 4 Servings 2 Sm head red leaf lettuce 1 1-in. fresh gingerroot *** 1 Bunch arugula * Freshly ground pepper 1 Small head radicchio** 1 T Rice vinegar 12 Fresh shiitake mushrooms 2 T Dark soy sauce 24 Chinese pea pods 4 T Extra-virgin olive oil 4 Fresh medium abalone Salt, pepper 2 Limes,or more (juice only) Lime or lemon wedges (opt) Note: If abalone is not available, substitute sea scallops cut into paper-thin slices. *You may substitute watercress instead of arugula. **May use red cabbage instead of radicchio. ***Gingerroot should be peeled and grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry peas. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue-thin pieces. If abalone can't be sliced tissue-thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in abalone shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute pan, add mushrooms and peas and season to taste with salt and pepper. Stir-fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in abalone shells. Top with abalone slices. Garnish with lime or lemon wedges, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mussels Dijon Categories: Seafood Yield: 2 Servings 2 lb Mussels 1/2 c Dry white wine 2 tb Green onions, finely choppe 1 c Dijon mustard 2 x Garlic cloves, minced 2 c Heavy cream 1 t Shallots, finely chopped 3 tb Minced parsley Ground black pepper 2 taste 1 French bread loaf * servings are 2 for main course or 4 for first course Scrub and debeard mussels. In large stockpot, combine green onions, garlic, shallots, pepper, wine and mussels. Heat to boiling, cover and steam covered for 3 - 5 minutes or until mussels open. With slotted spoon, transfer mussels to heated dish. Discard any unopened mussels. Stir mustard and cream into liquid remaining in kettle. Boil mixture, stirring constantly, for 3 - 5 minutes or until sauce is reduced by half and thickened. Return mussels to stockpot and add parsley. Stir to coat mussels with sauce. Serve with french bread to soak up sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops with Lime Butter Categories: Seafood, Main dish Yield: 8 Servings 2 lb Scallops 1/4 c Unsalted butter; softened Flour 3 Limes (juice only) 2 tb Almond oil Salt, pepper 1 c Dry white wine Lime slices 1 c Whipping cream Dust scallops lightly with flour and shake off any excess. Heat oil in large skillet. Add scallops and brown lightly (center should be slightly translucent). Remove scallops from pan and keep warm. Pour off excess oil from skillet and add wine. Reduce wine until syrupy. Stir in cream and reduce until cream has thickened slightly. Turn heat to low and whisk in butter and lime juice. Season to taste with salt and pepper. Pour over scallops and garnish with lime slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ahi Carpaccio Categories: Seafood, Appetizers Yield: 4 Servings 1/2 lb Fresh tuna, paper-thin 1 Bunch arugula Salt, Vinegar & Oil Grated Parmesan cheese Freshly cracked pepper 1/2 Wht or blk truffle; shaved Note: May use a greater amount of truffle if desired. Arrange tuna in overlapping slices on platter. Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround tuna with wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with truffle shavings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Tuna Pasta Categories: Seafood, Pasta Yield: 4 Servings 4 t Butter 18 Black olives,pitted & sliced 1 t Oil; olive 2 Tuna; chunk,drained 4 Large garlic cloves, chopped Pasta; penne , cooked and d 1/8 c Lemon juice 4 t Butter (add at end) 3 t Capers, drained Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shangyi Shrimp Categories: Oriental, Seafood Yield: 6 Servings 1 lb Shrimp; shelled & deveined 3 Wood ears (black fungus) 1 t Rice wine 1/2 t Soy sauce 1 Egg white 1/2 t Sugar 2 1/2 t Cornstarch 1/2 t Ground coriander 1 c Oil 1/2 c Chicken broth 1 Sm hot red dried chile * 1 tb Grated orange peel 3/4 c Diagonally sliced celery *Note: Dried chile should be seeded and sliced. **Wood ears should be softened in hot water and cut into strips. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Abalone Stuffed with Crabmeat Categories: Seafood Yield: 4 Servings --------------------------------WHITE SAUUCE-------------------------------- 2 T Butter or margarine Salt, pepper 2 T Flour 1 c Warm milk ----------------------------------ABALONEE---------------------------------- Butter or margarine 1/2 t Worcestershire sauce 2 Shallots; minced 1/2 Lemon (juice only) 1 c Cooked crabmeat 4 Large abalone steaks Salt, white pepper 2 Eggs; beaten 1 ds Red pepper Flour 1/2 t Dry mustard Melt 2 tablespoons butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens. Set aside. For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned. Add crabmeat and heat thoroughly. Add enough white sauce to bind, about 1/2 cup. Season to taste with salt and white pepper and add red pepper, mustard, Worcestershire and lemon juice. Carefully pound abalone steaks between 2 sheets of waxed paper until very thin (unless purchased already pounded). Dip abalone in eggs seasoned to taste with salt and white pepper. Coat with flour and set aside. Melt 2 tablespoons butter in heavy skillet. Add abalone and brown quickly on one side. Turn and brown other side. Do not overcook as abalone will toughen. Place abalone steaks on platter and spoon crabmeat stuffing on each. Roll and arrange on serving platter, seam down. If desired, serve with any remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Avocado Filled with Crabmeat Categories: Salads, Seafood Yield: 4 Servings 2 Avocados Shredded lettuce 1/2 lb Crabmeat 4 Hard cooked eggs; chopped 1 ds Hot pepper sauce (opt.) 4 Anchovy fillets 1/4 c Minced celery 4 Strips pimiento Mayonnaise 1 Lemon; cut in 4 wedges Lemon juice 1 Tomato; cut in 4 wedges MSG (optional) Black olives Salt, pepper Parsley sprigs -------------------------HERBED MAYONNAISSE DRESSING------------------------- 1 c Mayonnaise 2 T Chopped chives 1 ds Tarragon 2 T Tomato puree (or more) 1 ds Chervil Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet Mosaic with Red Pepper Sauce Categories: Seafood, Main dish Yield: 4 Servings 1 1/2 lb Thin sole fillets 1/2 c Dry white wine 1/2 lb Thin salmon fillets 2 Large red peppers * 12 Lge spinach leaves; rinsed 1 T Apple jelly 2 c Fish or chicken stock 1 T Lemon juice 1 Shallot; minced Salt, pepper *Note: Red bell peppers should be roasted, peeled and pureed. Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (1/2-inch-wide) strips 5 inches long. Trim stems from spinach leaves. Blanch spinach in hot water about 3 seconds to soften. Drain. Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side. Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions. Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat. Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm. If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Prawn Salad Categories: Seafood, Salads Yield: 6 Servings 5 T Olive oil 1 Head radicchio 1 t Chopped fresh thyme 1/2 Head escarole 1/2 t Minced garlic 1 c Mache leaves 30 Small prawns * 6 oz Feta cheese, crumbled 2 c Dry white wine 1 T Sherry wine vinegar 4 T Unsalted butter Salt, pepper 2 oz Sugar 16 Nicoise olives 12 Cloves garlic *Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates. Arrange prawns and olives over greens. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Salmon Fillets in Lettuce with Mustard Sauce Categories: Seafood Yield: 4 Servings 4 (4 to 6-oz) salmon fillets 3 T Capers 3 T Lemon juice 1/4 t Dry mustard 2 T White wine Salt 4 t Olive oil 16 Green leaf lettuce leaves -------------------------------MUSTARD SAAUCE------------------------------- 2 T Butter or margarine 1/2 Bouillon cube 1 1/2 t Flour 1/4 c Dry mustard 1/4 c Vinegar 1 T Sugar 1/4 c Boiling water 1 Egg; beaten To prepare salmon, rinse with cold water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, olive oil, capers and 1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at center. Spoon about 2 teaspoons marinade over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges. Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. Set aside. To make sauce, blend butter and flour in top of double boiler until smooth. Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook an additional 5 to 6 minutes. Remove string and serve with mustard sauce. ~-- ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Sea Scallop Stir-Fry Categories: Seafood Yield: 4 Servings 6 tb Vegetable oil 12 Mushrooms; sliced 8 oz Shrimp, peeled and deveined 3 ts Garlic, minced 8 oz Sea scallops 1 bn Cilantro; chopped 3 Carrots; julienned 1 bn Scallions 4 Celery stalks - cut into 1" pieces - cut into 1" pieces - (at an angle) - (at an angle) 2 Limes, juiced 2 Red bell pepppers 1 ts Dried red pepper flakes - seeded and julienned - (or to taste) 2 Yellow bell pepper 1/4 c Sherry - seeded and julienned 1/4 c Soy sauce 2 Green bell peppers 1 lb Soba noodles - seeded and julienned - cooked al dente In a large, heated wok (or saut‚ pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss them in. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pesto Salmon and Sea Scallops with Lemon/garlic Beurre Bl Categories: Seafood Yield: 4 Servings 4 tb Basic pesto 8 lg Sea scallops 4 Salmon fillets (6 oz each) Lemon/Garlic Beurre Blanc 1 c Herbed bread crumbs Brush the Basic Pesto on top of each salmon fillet. Sprinkle the herbed bread crumbs on top. Preheat the oven to 375øF. In an oiled baking dish place the salmon and the scallops. Bake them for 12 to 15 minutes, or until they are just done. Turn them over once. On each of 4 individual servings plates place the Lemon Roasted Garlic Beurre Blanc. Place a salmon fillet and two sea scallops on top of the sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Lemon Chicken Categories: Poultry, Main dish Yield: 8 Servings 2 c Greek virgin olive oil 2 Lemons; juiced 8 lg Chicken breasts 2 tb Fresh oregano; chopped - (skin & bones removed) 1/8 ts White pepper 6 Garlic cloves; crushed 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sea Bass Greek Style Categories: Seafood Yield: 8 Servings 8 8-oz sea bass fillets 1 pn Pepper 1/2 c Flour (or as needed) 3 1/2 c Canned tomatoes 2 tb Light olive oil 1 Tomato; chopped 1 Lemon; juiced 3 Bay leaves 3 tb Vegetable oil 1/2 ts Rosemary 2 lg Yellow onions; chopped fine 1/2 c Dry white wine 6 Garlic cloves; crushed 1 Lemon; cut into 8 wedges 1 bn Parsley; chopped Dust the sea bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in. In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes. Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blue Crab Cakes with Cayenne Mayonnaise Categories: Seafood, Appetizers, Sauces Yield: 8 Servings 1 Stalk celery; finely chopped 1/2 ts Salt 1 bn Green onions; finely chopped 1/2 ts Pepper 1 bn Parsley; finely chopped 4 1/2 oz Carr's Water Biscuits 1 Egg - ground 1 tb Dijon mustard 1 lb Blue Crab meat 3/4 c Mayonnaise 4 tb Butter (or as needed) 2 Lemons, juiced -----------------------------CAYENNE MAYOONNAISE----------------------------- 1 Red bell pepper, roasted 6 Garlic cloves - peeled and seeded 8 Anchovy fillets 2 Egg yolks 1 1/2 ts Cayenne pepper 1 tb White wine vinegar 1 c Salad oil 1 Lemon, juiced Salt (to taste) 1 1/2 ts Capers In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Saut‚ the crab cakes for 3 to 4 minutes on each side, or until they are golden brown. For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. --- ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steamed King Salmon with Basil Sauce Categories: Seafood, Sauces Yield: 4 Servings 1 1/2 lb Salmon fillet, trimmed 1 c Basil Sauce - and sliced diagonally into 1 Head Belgian endive 12 -strips, 1" wide and 4" long 2 oz Salmon caviar 12 Spinach leaves On each strip of salmon place a spinach leaf. Fold the salmon strip over on top of itself. Place the salmon in a steamer and cook it for 2 minutes, or until it is just done. On each individual serving plate place an equal amount of the Basil Sauce. Artfully arrange three of the salmon strips and three endive spears on top. Garnish the dish with the caviar. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Basil Sauce Categories: Sauces, Seafood Yield: 1 Servings 1 tb Butter 1/4 c Heavy cream 6 Shallots; thinly sliced 1 Lemon, juiced 4 Garlic cloves; thinly sliced 1/2 lb Sweet butter 1 c Chablis - cut into pieces 1 c Clam juice 1/2 bn Basil; stems removed 1/4 c White wine vinegar Salt (to taste) In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted. Add the shallots and garlic. Saut‚ them for 2 to 3 minutes, or until the shallots are tender. Add the Chablis, clam juice, and white wine vinegar. Cook the ingredients for 15 to 20 minutes, or until it is reduced to 1/4 cup. Add the heavy cream and the lemon juice. Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or until the liquid starts to thicken. Raise the heat to medium. While whisking constantly, add the pieces of butter one at a time. Strain the sauce into a blender. Add the basil leaves. Pur‚e the sauce and then season it with the salt. Add some water if the sauce is too thick. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Gulf Shrimp with Cellophane Noodles Categories: Seafood, Pasta Yield: 4 Servings 2 qt Court Bouillon - crushed 16 Jumbo gulf shrimp 1 ts Salt (or to taste) 1/4 c Lime juice, freshly squeezed 1 ts Oriental Mixed Chile Powder 2 tb Ginger, fresh, chopped 3/4 c Salad oil 1 bn Cilantro; chopped 5 dr Dark sesame oil - (reserve 4 sprigs 1/2 lb Cellophane noodles; cooked - for the garnish) 1 c Red cabbage; finely shredded 2 Green onions; chopped 1 Carrot; finely julienned & 1 ts Szechwan peppercorns - quickly blanched In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil. Let the mixture sit for 24 hours. Strain the marinade into another bowl. Add the shrimp and let them sit for 1/2 hour. In each of 4 individual serving bowls pour the marinade. Place the noodles on top. Add the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lobster Tabbouleh with Basil Categories: Seafood Yield: 4 Servings 3/4 c Chicken stock 1/4 ts Salt 1 tb Butter 2 Lobsters (1-1/4 lb each) 1/4 ts Salt 1 md Tomato; peeled, seeded, 3/4 c Couscous - and diced medium 1/2 c Fresh basil leaves; minced 1 md Cucumber; peeled, seeded, 1 md Garlic clove; minced - and diced medium 3/4 c Olive oil 2 tb Lemon juice, fresh squeezed In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes. Transfer the couscous to a glass bowl and let it cool. In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt. Mix the ingredients together and set the sauce aside. In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool. Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into 1/2" pieces. In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside. In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabbouleh. In the center of each of 4 individual serving plate place a mound of the tabbouleh. Arrange the lobster pieces around the edge. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bourride of Mahi Mahi with Garlic Mayonnaise Categories: Seafood, Sauces Yield: 4 Servings 2 tb Dry white wine - (reserve the stems), cores 1 ts Saffron - removed, and julienned 2 tb Pernod 1 Sprig fresh thyme 4 Mahi mahi fillets (6 oz ea) 1 Tomato; diced 2 tb Olive oil Salt and pepper (to taste) 3 Fennel bulbs; stems removed 1 c Vegetable oil -----------------------------GARLIC MAYONNNAISE----------------------------- 1 Bulb garlic; cloves peeled, Salt and pepper (to taste) - and finely chopped 1 c Olive oil 1 Egg yolk 1 tb -Boiling water 1 tb Dijon mustard In a small saucepan place the white wine and bring it to a boil. Add the saffron and stir it in so that it is dissolved. Remove the pan from the heat and let it cool. Add the Pernod and stir it in. In a medium bowl pour the wine mixture. Add the mahi mahi and coat it with the sauce. Let the fish marinate for 2 hours. In a small skillet place the olive oil and heat it on medium high until it is hot. Add the julienned fennel, thyme, tomatoes, salt, and pepper. Saut‚ the ingredients for 2 to 3 minutes, or until the fennel is tender. Set the mixture aside and keep it warm. In a large saucepan place the vegetable oil and heat it on high until it is hot. Add the reserved fennel stems and deep-fry them for 1 to 2 minutes, or until they are crisp. Drain them on paper towels, set them aside, and keep them warm. Grill the mahi mahi for 3 to 4 minutes on each side, or until it is just done. In the center of each individual serving plate place a fish fillet. Place the saut‚ed fennel mixture next to the fish. Spoon the Garlic Mayonnaise between the fish and the fennel mixture. Place the deep-fried fennel on top of the fish for a garnish. For Garlic Mayonnaise: In a small bowl place the garlic, egg yolk, mustard, salt, and pepper. Whisk the ingredients together so that they are well blended. While whisking constantly, slowly add the olive oil so that a mayonnaise consistency is achieved. Add the boiling water to the mayonnaise, and stir it in well. Strain the garlic mayonnaise and keep it warm until it is served. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Meli Melo of Seafood with Soy Beurre Blanc Categories: Seafood, Sauces Yield: 6 Servings 3 c Vegetable oil 2 Sea bass fillets (5 oz each) 4 lg Leeks; (white parts only) 12 md Shrimp; peeled and deveined - julienned 12 md Scallops 2 Salmon fillets (5 oz each) 1/4 c Olive oil ------------------------------SOY BEURRE BLANC------------------------------ 2 tb Butter 1/2 lb Butter 1 md Onion; coarsely chopped - cut into small pieces 1 lg Carrot; coarsley chopped 1 tb Soy sauce 2 c White wine In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350øF). Add the leeks and fry them for 3 minutes, or until they are golden brown. Drain the leeks on paper towels. Set them aside and keep them warm. Brush the seafood pieces with the olive oil. Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done. Cut each piece of fish crosswise into 3 pieces. Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done. On each of six individual serving plates place the fried leeks. Place 1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the scallops. Drizzle on the Soy Beurre Blanc. Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted. Add the onions, carrots, and celery. Saut‚ the vegetables for 4 to 5 minutes, or until they are tender. Add the white wine. Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup. Place the mixture in a food processor and pur‚e it. Return the pur‚e to the saucepan. While whisking constantly over low heat, add the pieces of butter one at a time. Add the soy sauce and stir it in. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Saut‚ed Prawns with Fried Leeks in Prawn-Carrot Sauce Categories: Seafood, Sauces Yield: 4 Servings 16 lg Prawns (heads on); peeled, 1/4 c Olive oil - deveined (reserve the 3 c Peanut oil - heads and shells for the 1 Leek; washed and finely - Prawn-Carrot Sauce) - julienned Salt and pepper -----------------------------PRAWN-CARROTT SAUCE----------------------------- 3 tb Olive oil 1 c White wine 2 c -shells & heads of prawns 1 pt Heavy cream 1 Onion; diced 3 tb Butter; cut in small pieces 4 Carrots; sliced Salt and pepper (to taste) 1 Leek; washed and diced Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour. In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut‚ them for 2 minutes on each side, or until they are done. Set them aside and keep them warm. In a large saucepan place the peanut oil and heat it on medium until it is hot (350øF). Add the leeks and fry them for 1 minute, or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Lightly season them with the salt. In each of 4 medium-sized plates with high rims place 1/2 cup of the Prawn-Carrot Sauce. Place 4 prawns on top of the sauce, in a circular pattern. Place the fried leeks on top. Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot. Add the shells and the heads of the prawns, and saut‚ them for 4 minutes. Remove them and set them aside. Add the onions, carrots, and leeks. Saut‚ them for 5 minutes. Return the prawn shells and heads to the pan. Saut‚ the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to 1/4. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2. Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp, Teriyaki Style Categories: Seafood Yield: 12 Servings 1/2 c Soy sauce 1/4 ts Ground rosemary 1/2 c Olive oil 1/4 ts Ground thyme 1/2 c Sherry 1/4 ts Ground oregano 2 tb Lemon juice or vinegar 1/4 ts Ground marjoram 1/2 ts Garlic salt 2 lb Shrimp, shelled and deveined 1/2 ts Ground ginger Mix soy sauce, oil, sherry, lemon juice, garlic salt, ginger, rosemary, thyme, oregano and marjoram. Pour over shrimp. Let stand 1 to 2 hours. Remove shrimp from marinade and broil 5 to 7 minutes. Makes 12 to 14 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Soy-Grilled Fish Categories: Seafood, Barbecue Yield: 4 Servings 1/4 c Soy sauce 1 Garlic clove; crushed 2 tb Sherry, sake or bouillon 4 sm Whole panfish, dressed 2 ts Sugar 2 tb Oil 1/4 ts Ground ginger Additional soy sauce (opt.) Combine soy sauce, sherry, sugar, ginger and garlic. Brush marinade over fish and let stand about 30 minutes. Grease grill or place fish in hinged basket. Brush with remaining marinade and cook over hot coals about 5 minutes. Brush with oil, turn and grill about 10 minutes longer, basting with marinade and oil and turning once or twice. Cook only until fish flakes easily with fork. Serve with additional soy sauce, if desired. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Arroz De Bacalhau Categories: Seafood Yield: 4 Servings 1 Onion - peeled, cored - peeled and thinly sliced - and very coarsely chopped 4 tb Olive oil Salt and pepper to taste 1 Steak dried salt cod 1 2/3 c Short-grain rice 1 Ripe tomato (or dbl. amt.) Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Salad with Fresh Dill Categories: Salads, Seafood Yield: 4 Servings 1 lb Small shrimp * -or yellow onion *cooked, shelled, deveined 1/2 c Mayonnaise 1/2 c Finely diced celery 2 tb Sour cream 1/2 c Cucumber, finely diced 2 tb Lemon juice -(peeled, seeded) 1 tb Dijon mustard 1/4 c Freshly snipped dill or 1 tb Anchovy paste 1 ts Dill weed 1/8 ts Freshly ground black pepper 2 tb Minced shallots Salt to taste PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven-Baked Battered Scallops Categories: Seafood, Low cal Yield: 4 Servings 1/2 c Buttermilk 1 lb Sea scallops 1 Garlic clove 1/2 c Bread crumbs Vegetable spray Paprika Mince garlic to equal 1/2 teaspoon. Preheat oven to 500 F. Soak scallops in mixture of buttermilk and garlic. Spray baking sheet with nonstick vegetable spray. Drain scallops, roll in bread crumbs, place on baking sheet. Sprinkle with paprika. Bake 8 to 10 minutes until opaque throughout. Sprinkle with parsley. Per serving: 165 calories, 2 g fat (11%), 39 mg cholesterol, 22 g protein, : 39 mg cholesterol, 13 mg carbohydrate, 308 mg sodium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Stew I Categories: Soups/stews, Seafood, Main dish Yield: 4 Servings 1 c Milk 1/4 ts Salt 1 c Light cream 1/4 ts Celery salt 1 pt Shucked oysters 1 pn Pepper -(do not drain) 1 pn Paprika 2 tb Butter or margarine HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot with oyster crackers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp De Jonghe I Categories: Seafood Yield: 6 Servings 1 1/2 lb Medium shrimp, raw 1 ts Minced fresh chervil OR -shelled, deveined 1/4 ts -crumbled leaf chervil 1 ga :boiling water mixed with 1 md Garlic clove 2 tb Salt - peeled and minced 1 3/4 c Fine, soft bread crumbs 2 md Shallots; peeled and minced 3 tb Minced parsley 1/2 c Unsalted butter 2 tb Fresh or frozen chives - at room temperature 1 ts Minced fresh tarragon OR 2 tb Lemon juice 1/4 ts -crumbled leaf tarragon 2 tb Dry sherry 1 ts Minced fresh marjoram OR 1/4 ts Salt 1/4 ts -crumbled leaf marjoram 1/8 ts Freshly ground black pepper PREHEAT THE OVEN TO 375F. Parboil the shrimp in the boiling salted water for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until it forms a fairly smooth paste. Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top as evenly as possible. Bake uncovered for about 25 minutes, until bubbly and lightly browned. Serve with a tartly dressed crisp green salad. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 4 Categories: Poultry Yield: 4 Servings 3 lb Chicken pieces 1/4 c Vegetable oil 3/4 c Lemon juice 1 ts Lemon juice Flour for dredging 1 Lemon; sliced thin 1/2 ts Salt 3 ts Brown sugar Pepper 1/2 c Chicken stock Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serve 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kedgeree Categories: Seafood, Breakfast Yield: 4 Servings 2 Eggs, hard-cooked -(try brown basmati rice) - peeled, chopped fine 3/4 c Heavy cream 1 1/2 c Flaked finnan haddie * 1 1/2 ts Curry powder (or to taste) *freshened, boned, skinned, 1/2 ts Freshly grated nutmeg - (or any smoked fish) Generous grindings of pepper -*** (See NOTE) *** 3 tb Lemon juice 3 c Cooked basmati rice Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scampi Al Fresco Categories: Seafood, Main dish Yield: 4 Servings 1 lb Raw shrimp 2 Garlic cloves; chopped -deshelled and deveined 1/2 ts Crumbled dry mint; OR 2 tb Olive oil 1 ts - Fresh Mint, finely chopped 2 tb Butter or Margarine Salt and Pepper to taste 3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice -(Italian if possible) 1 lb Cooked Fettucine HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettucine. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood En Papillote Categories: Seafood Yield: 4 Servings 4 md Flounder fillets 1/4 c Dry white wine -(about 1/4" thick) Salt -or other flat fish fillets, Freshly ground pepper - such as lemon sole 2 Egg yolks; lightly beaten 1/2 lb Shrimp, shelled & deveined Parchment paper 1/2 lb Sea scallops Vegetable oil 2 tb Butter 1/4 lb Mushrooms; rinsed and sliced 4 tb Flour 2 Green onions 2 c Fish stock - sliced on diagonal, - OR clam juice - with green part saved - OR chicken broth 2 tb Parsley PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set aside on a paper towel. Melt butter in a skillet, stir in the flour and cook until tan. Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Stir for a moment over low heat without overcooking the yolks. Strain if necessary. You can make 4 individual pouches or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. May be made ahead to this point and refrigerated. Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes. Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving. Serve this with boiled rice (See RECIPE). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Fish with Whole Garlic Categories: Seafood, Oriental Yield: 4 Servings 1 lb Fresh fish fillets 8 Garlic cloves; peeled -(pref. snapper or halibut) 2 tb Fresh ginger 1 ts Salt - coarsely chopped 3 tb Cornstarch 4 tb Oil, preferably peanut -----------------------------------SAUCE------------------------------------ 1 tb Rice wine or dry sherry 1 tb Bean sauce 3 tb Water 1 ts Sugar 1 tb Light soy sauce 1 tb Dark soy sauce RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender. Return the fish to the wok and reheat through. Serve at once with the garlic cloves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Prawns with Fresh Coriander Categories: Oriental, Seafood Yield: 4 Servings 1 lb Prawns, fresh or frozen ----------------------------------MARINADDE---------------------------------- 1 tb Light soy sauce 1 ts Sesame oil 1 ts Rice wine or dry sherry -----------------------------------SAUCE------------------------------------ 2 tb Fresh coriander; minced 1 ts Fresh ginger; finely chopped 2 ts White rice vinegar PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with paper towels. Mix the marinade and combine with the prawns and let sit for 10 minutes. Prepare the sauce ingredients and mix together and set aside. Lay the prawns on a baking tray big enough to fit under the broiler. Or alternatively, you could cook them on the barbecue, weather permitting. Cook the prawns 3 minutes on one side, turn and cook for 2 minutes on the other. Turn onto a serving platter and serve with the sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Pepper Prawns Categories: Seafood, Oriental Yield: 4 Servings 1 lb Lge prawns 2 tb Garlic, coarsely chopped 1 ts Salt 4 tb Green onions 2 ts Cornstarch - coarsely chopped 2 ts Sesame oil 3 tb White rice vinegar 2 tb Oil 2 tb Dark soy sauce 2 Fresh chiles; seeded 1 tb Sugar - and coarsely chopped 2 ts Cornstarch; mixed with 1 tb Chinese fermented blk. beans 2 ts Water PEEL THE PRAWNS AND DISCARD the shells. Using a small sharp knife split the prawns partially and remove the fine digestive cord. Pat the prawns dry with paper towels and combine with the salt, cornstarch and sesame oil and mix well. Heat a wok or large frying pan until it is hot. Add the oil and prawns. Stir-fry for 1 minute. Remove the prawns with a slotted spoon. In the remaining oil, add the chiles, black beans, garlic and green onions. Stir-fry for 20 seconds and add the vinegar, soy sauce and sugar. Stir in the cornstarch mixture and return the prawns to the wok. Cook for another 2 minutes and serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dry-Fried Shrimp with Ginger Categories: Seafood, Oriental Yield: 6 Servings 4 tb Peanut oil -=OR=- Dry sherry 2 lb Cleaned, unshelled shrimp 2 tb Light soy sauce 2 tb Minced garlic 1/2 ts Dark soy sauce 1 ts Minced fresh ginger root 1 pn Salt 4 tb Coarsely chopped scallions 1/4 c Chicken broth 2 tb Chinese rice wine HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Long Jing Chao Xia Categories: Seafood, Oriental Yield: 4 Servings 1 lb Med-sized raw shrimp 1 c Boiling water 2 ts Salt 1 1/2 tb Peanut oil 1 tb Long Jing (Dragon Well) tea 1 tb Rice wine or dry sherry -=OR=- any Chinese green tea IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail. Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. Rinse them well under cold running water and pat them thoroughly dry with paper towels. Rub the shrimp evenly with salt and set aside. Put the tea leaves in a heat-proof measuring cup and pour in the hot water. Let the tea steep for 15 minutes. Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. Pour this over the shrimp and serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sesame Jellyfish Categories: Oriental, Seafood Yield: 4 Servings 1/2 lb Prepared shredded jellyfish 2 ts White rice vinegar 2 ts Light soy sauce 2 ts Sugar 3 tb Sesame oil 3 tb White sesame seeds, toasted RINSE THE JELLYFISH WELL in cold running water and drain. Put it in a stainless steel bowl and cover with boiling water. Let the jellyfish sit in the water for about 15 minutes or until it is tender. Drain and continue to soak at least 6 times in several changes of cold water. Drain thoroughly and blot dry with paper towels and set aside. Mix soy sauce, sesame oil, vinegar and sugar in a small bowl. Toss the jellyfish well in this sauce and let it sit for at least 30 minutes. Just before serving, garnish with the sesame seeds. Serves 4 as part of a Chinese meal or 2 as a single dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Fried Rice Categories: Seafood, Oriental Yield: 4 Servings 2 oz Cooked bay shrimp - steamed and chilled 1/4 lb Fresh or frozen peas 1 ts Salt 2 tb Oil, preferably peanut 2 Eggs, beaten 2 c Long-grain rice 4 oz Fresh bean sprouts ----------------------------------GARNISHH---------------------------------- 2 tb Finely chopped scallions CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the shrimp, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp in Lobster Sauce Categories: Seafood, Oriental Yield: 4 Servings 1 lb Medium shrimp - tails removed, - completely shelled, - cleaned and blotted dry ----------------------------------MARINADDE---------------------------------- 1 Egg white; lightly beaten 1 1/2 c Peanut oil for deep-frying 1 ts Cornstarch -----------------------------------SAUCE------------------------------------ 1/2 lb Pork, coarsely ground -=OR=- Dry sherry 2 tb Peanut oil 1/4 ts Sugar 1 1/2 tb Chinese fermented blk. beans 1 pn Salt 2 tb Coarsely chopped garlic 1/2 c Chicken broth 1 ts Finely chopped ginger root 1 tb Cornstarch; dissolved in 2 Scallions; finely chopped 2 tb Chicken broth; (cold) 1 1/2 tb Thin soy sauce 1 Egg; beaten with 2 tb Chinese rice wine 2 ts Sesame oil MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Chili and Garlic Categories: Seafood, Oriental Yield: 4 Servings -----------------------------------BATTERR----------------------------------- 4 tb Cornstarch 1 Egg 1/4 c Flour 1 Egg white 1 ts Baking powder 2 tb Salt 1/2 c Water 1 1/2 lb Shrimp; peeled and deveined 1/2 ts Salt 2 c Peanut oil, for deep-frying -----------------------------------SAUCE------------------------------------ 1 1/2 tb Peanut oil 1 ts White rice vinegar 5 Dried chiles; halved 1/2 c Water 3 tb Finely sliced garlic 1 ts Cornstarch; mixed with 1 ts Salt 1 ts Water 3 tb Sugar MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir-Fried Scallops with Leeks Categories: Oriental, Seafood Yield: 4 Servings 1 lb Fresh scallops 1 tb Garlic; coarsely chopped 1 lb Leeks 2 ts Fresh ginger; finely chopped 1 1/2 tb Oil, preferably peanut 1/2 ts Salt 2 tb Scallions; coarsely chopped -----------------------------------SAUCE------------------------------------ 2 tb Dark soy sauce 2 ts Sugar 2 ts Chili bean sauce 2 ts Sesame oil 2 tb Rice wine or dry sherry If the scallops are very large, cut them in half. They are cooked when they are slightly firm to the touch. I find scallops at their best when they are just barely cooked through. DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and discard any yellow parts. Cut the leeks at the point where they begin to turn green and discard the green parts. Split the white parts in half. Cut the white parts of the leeks at a slight diagonal into 2-inch segments. Wash them well, several times, in cold water. Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute. Add the sauce ingredients and stir-fry the mixture for 3 minutes. Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Fish in Banana Leaf Categories: Seafood, Oriental Yield: 4 Servings 3 Garlic cloves -=OR=- Striped Bass -=OR=- 1 ts Black peppercorns 4 Whole Trout 2 tb Chopped fresh coriander root 1 lg Banana leaf 1 sl Fresh ginger, quarter-sized -(or more if needed) - crushed - Vegetable oil 1 1/2 tb Soy sauce -(for oiling leaf) 2 lb Whole Snapper ------------------------------CHILE LIME SAUCE------------------------------ 3 sm Green serrano chiles 1 ts Sugar - seeded and finely chopped 1/4 ts Salt 3 Garlic cloves 1/2 c Fresh lime juice 2 tb Fresh coriander leaves 1/3 c Chicken stock This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute. IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and ginger; process into a fine mince. Transfer into a mortar and pound into a smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry with paper towel. Rub garlic mixture over entire fish; set aside for 30 minutes. Choose a banana leaf about 6 inches longer and 3 times wider than the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften. Wipe dry. Using a knife or scissors, remove the thick spine in the leaf. Place the leaf with its glossy side down on a work surface. (Use more leaves if needed.) Brush oil on the leaf where the fish will lie. Set the fish with the marinade on the oiled surface. Fold over the wide sides overlapping at the top and secure with toothpicks. Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel. Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1 individually and reduce the grilling time to about 3 minutes on each side. Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate. Open leaf and serve with accompanying sauce. CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth paste. Put chile mixture into a saucepan with lime juice and stock; bring ~-- ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Microwave Salmon Ring Categories: Seafood Yield: 4 Servings 1 c Salmon; 15 oz 1/4 ts Pepper 1 Egg; lightly beaten 1 Lemon; juice & rind 1 c Breadcrumbs Sauce: 1/4 c Sour cream or whipping cream 2 ts Butter 1/2 ts Curry powder 2 ts Flour 1 Onion; small minced 1 c Milk 1 ts Salt 3 ts Dill; chopped fresh or dill Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dill weed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp & Barbecued Pork Fried Rice Categories: Seafood, Meats, Oriental Yield: 4 Servings 3 c Cooked long-grain rice, 1/2 c Cooked bay shrimp - preferably cold 1/2 c Chinese barbecued pork 3 tb Peanut or vegetable oil - cut into 1/4-inch pieces 1/2 ts Salt 1/2 c Leftover cooked chicken 1 ts Shrimp paste, or more (opt.) - cut into 1/4-inch pieces 1/2 ts Sugar 1/2 c Fresh or frozen peas 1 1/2 tb Soy sauce - blanched 2 ts Oyster sauce 1 c Finely shredded romaine 2 lg Eggs; lightly beaten with -=OR=- Iceberg lettuce 1 Egg yolk 1/2 c Chopped green onions BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands into a large bowl. Over medium- high heat, preheat wok until hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds. Immediately add rice and quickly stir-fry, pressing and poking at clumps of rice until all grains are separated, without browning rice (about 3 minutes). Season with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture to center of wok, and allow to cook, lightly beating eggs in center only (about 1 minute). Toss together with rice. (Small flecks of egg will appear interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas, lettuce, and green onions; toss and stir until mixed and heated through and lettuce is wilted (about 2 minutes). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sizzling Sichuan Scallops Categories: Seafood, Oriental Yield: 4 Servings 1 lb Large scallops - cut into 1-in pieces ------------------------------SCALLOP MARRINADE------------------------------ 1 tb Dry vermouth 2 ts Cornstarch 1/2 ts Sugar 1 ts Sesame oil -------------------------------SAUCE MIXTTURE------------------------------- 1/4 c Chicken stock 2 ts Fresh peeled ginger, minced 2 tb Soy sauce 2 ts Fresh peeled garlic, minced 1 tb Chinese rice wine 2 Green onions; chopped -=OR=- Dry sherry 2 ts Chili paste with garlic 1 tb Brown sugar 1 Cucumber; peeled 1 ts Cornstarch -cut into 1/2" thick pieces 3 tb Peanut or corn oil 1 tb Red wine vinegar - (or more if needed) 1 ts Sesame oil 1/2 ts Salt PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add dry scallops to the hot oil, stir-fry for about 1 minute. When the scallops begin to feel firm to the touch, remove from the wok; set aside. Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven. Sprinkle a few drops of water to test the heat. It should bubble and sizzle. Put a heatproof trivet on the dining table. Carefully place the hot sizzling platter on top of the trivet. As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve hot. Makes 4 servings as the main entree or up to 8 as part of a multicourse Chinese menu. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vietnamese Crab Spring Rolls Categories: Appetizers, Seafood Yield: 16 Servings 2 oz Dried bean thread noodles 4 Shallots; minced -=OR=- -(MUNG bean) 1 sm -Onion 3 tb Sm. dried tree-ear mushrooms 2 c Warm water 1 lb Ground pork butt 1/4 c Sugar 4 Garlic cloves 16 12" rice paper wrappers - finely minced or pureed - (dried) 1 tb Fish sauce Peanut oil for deep-frying 1/2 ts Fresh finely ground pepper Lettuce leaves 1 c Flaked crab meat Fresh mint 1 c Grated carrot Fresh coriander leaves 1 c Bean sprouts; tails removed IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package.) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly. Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F. Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce (See RECIPE). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pan Fried Trout 31 Categories: Seafood, Main dish Yield: 4 Servings 2 lb Trout; Whole Or Fillets 3 tb Butter 1/2 c Cornmeal Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Tempura 71 Categories: Seafood Yield: 6 Servings -----------------------------------BATTERR----------------------------------- 3 c Cake flour 2 c Ice water 2 Eggs; beaten -------------------------------TEMPURA SAAUCE------------------------------- 1 c Soy sauce * 1 ts MSG (optional) *preferably Japanese-style 1 Japanese radish (daikon) 1/2 c Mirin - grated 3 c Water ----------------------------------TEMPURAA---------------------------------- 1 lb Large shrimp 6 sl Sweet potato 6 lg Mushrooms; sliced - cut in 3" long strips 3 sl Eggplant; cut in strips 6 Green beans 6 Strips celery, 3" long Oil for deep frying 3 Carrots All-purpose flour - cut in 3" long strips Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil. Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside. To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rich Little's Speedy Scampi Categories: Seafood Yield: 1 Servings 12 Jumbo shrimp; shelled, 1 Lemon, juice of Deveined and butterf 1 ts A-1 steak sauce 1 Stick unsalted butter 1/2 ts Worcestershire sauce Melted 1/2 ts Dried tarragon 1 ts Shallots, minced 1 ds Tabasco 1 Garlic clove, minced 1 pn Black pepper Preheat oven to 400 degrees. Butter a wide shallow pan and place 12 jumbo shrimps, tail side up in pan. Bake for 2 minutes. Remove from oven and set aside. Melt 1 stick unsalted butter, don't boil. Add shallots, garlic, lemon juice, A-1 steak sauce, Worcestershire sauce dried tarragon, tabasco sauce and black pepper. Remove from stove. Let cool. Stir often until butter stiffens and ingredients are well-blended. Spread the mix over shrimp. Place shrimp under a preheated broiler for 2-3 minutes. Serve with hot garlic bread and wedges of lemon. Serves 2. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillets Stuffed with Cheese Categories: Seafood Yield: 6 Servings 1/3 c Butter Fillets cut in half 1 1/2 ts Garlic powder 1 lg Ripe tomato, sliced 1 1/2 ts Basil leaves 12 sl Montary jack Cheese 2 tb Chopped green onions 2 tb Grated Parmesan cheese 6 Fresh sole or orange roughy Heat oven to 350F. In 13x9 baking pan melt butter. Stir in garlic and basil and grn onions. Dip both sides of fillet halves into seasoned butter. Set half of fillets aside & other half place in pan...layer with 2-3 slice cheese and 1 slice tomatoe. Cover with remaining fillet half & sprinkle w/parm cheese. Bake for 25-35 min. or until fish flakes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven Fried Ocean Whitefish Parmesan..pdpp83a Categories: Seafood Yield: 4 Servings 1 lb Ocean Whitefish fillets* 2 tb Flour 1/4 ts Paprika** 2 ts Vegetable oil 2 tb Cornmeal 1 tb Grated Parmesan cheese 1 x Salt and Pepper to taste *Cod, Rockfish, Perch, Sole, Flounder, Orange Roughy, etc. **Could substitute spice of choice, such as Cajun Herbed Spice mix. Combine cornmeal, flour, cheese, paprika, salt and pepper. Dredge fish in cornmeal mixture. Spray baking pan with non-stick coating. Arrange fish in pan and drizzle with oil. Bake at 450 D. 8-10 minutes or until fish flakes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carroll O'connor's Shrimp Coconut Categories: Seafood Yield: 1 Servings 24 md Shrimp 1 qt Peanut oil 1 lb Dry shredded coconut ORANGE SAUCE 3 Eggs 8 oz Orange marmalade 1 c Flour 1/4 c Dry sherry Milk 2 tb Horseradish Salt & pepper to taste 2 ds Tabasco Clean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil to 375 ; fry shrimp about 3-4 minutes until coconut is golden brown. Serve on a bed of rice; garnish with orange slices, and serve with orange sauce on the side. ORANGE SAUCE: Put marmalade through blender; mix with sherry, horseradish and tabasco to make a spicy orange sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Helen Cornelius' Rainbow Trout Categories: Seafood Yield: 1 Servings 6 Rainbow trout; cleaned, (8 6 sl Bacon, thin oz Ea) 12 sl Lemon 2 ts Salt 1/2 c Vegetable oil Preheat oven to 350 . Wash trout thoroughly and sprinkle inside with 1 1/2 tsp. salt. Place 1 slice bacon and 2 slices lemon inside each. Use toothpicks to hold in place. Brush outside of trout with oil and sprinkle with the remaining salt. Wrap each fish loosely in foil. Bake for 35-40 minutes. Serve with mixed green salad and cornbread. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Debbie Reynolds' Parmesan Fried Fish Categories: Seafood Yield: 1 Servings 1 lb Fresh or frozen fish 4 tb Grated parmesan cheese Fillets 1/2 c Saltine crackers, finely 4 tb Flour Crushed 1/4 ts Garlic salt 2 tb Parsley, finely snipped 2 Eggs, beaten 1 c Cooking oil 4 tb Milk Lemon slices (opt) Thaw fish if frozen. Rinse and pat dry with paper towels. In a shallow dish, combine flour and garlic salt; set aside. In another shallow dish, combine beaten eggs and milk; set aside. Combine parmesan cheese, crushed crackers and parsley. Coat fish with flour mixture. Dip fish in egg mix, coating both sides. Roll fish in cracker crumb mix to coat evenly. In a skillet, heat oil; add fish in a single layer. If fillets have skin, fry skin side last. Fry fish over medium heat on each side for 4-5 minutes. Fish is done when it flakes easily. Drain on paper towels. Serve with lemon slices if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jane Alexander's Bluefish and Scallions Categories: Seafood Yield: 1 Servings 2 Fillets bluefish (abt, 6 lbs OR Ea) 3 tb Ground ginger 1/2 c 3/5 cups soy sauce 1/2 c Scallion, chopped 1/2 c Fresh ginger root, minced Marinate fillet is soy sauce for 10 minutes each side. Rub flesh with ginger and scallions. Place fillets in greased baking dish. Pour soy sauce over fillets. Bake in preheat 30 degree oven 20 minutes, or until done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Joanne Woodward's Lobster Tails in Patty Shells Categories: Seafood Yield: 1 Servings 6 Frozen lobster tails -=OR=- 1 ts Salt 2 c Lobster, cooked 1/2 c Ripe olives, chopped 2 qt Salt water, boiling 2 ds Pepper WHITE SAUCE 1 tb Red pimento, diced 4 tb Butter 1/2 c Sliced mushrooms, canned 4 tb Flour 1/2 c Sauterne 1 c Milk 1 ds Parsely 1 c Cream 6 Patty shells Cook lobster tails according to package directions and remove meat from shells. Make sauce by melting butter and mixing in flour, working to a smooth paste. Add milk, a small amount at first, and mix to a creamy paste. Add remaining milk and cream and salt, then cook over low heat until thickened. Add olives, pepper, pimento, mushrooms and Sauterne. Add flaked lobster. Heat and serve in patty shells, topped with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Squid with Garlic-Anchovy Pasta Categories: Main dish, Seafood, Italian Yield: 4 Servings 1 1/2 lb Small squid; cleaned, 1/2 c Olive oil Bodies 2 tb Olive oil Sliced into 1/4-inch rings, 1 lg Clove garlic; minced Tentacles halved if large 1 ts Anchovy paste 1 c Plain dried bread crumbs 1/2 lb Dried capellini (or other (about 4 ounces) Thin pasta) 1 ts Oregano; crumbled 1 tb Unsalted butter 1 ts Freshly ground pepper Lemon wedges, for serving Salt Preheat the oven to 450F. Bring a large saucepan of water to a boil. In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top. Bake for 10 minutes, or until the squid is golden brown and crunchy. Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking, until fragrant but not browned, about 3 minutes. Add salt to the boiling water. Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes. Drain the pasta and return it to the saucepan. Add the anchovy sauce and the butter and toss to coat. Make a bed of capellini on a platter or plates. Mound the baked squid on the pasta and serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Estefans' Plantains Stuffed with Shrimp Categories: Seafood Yield: 1 Servings 1 lb Shrimp; peel, minced 1/4 ts Cumin 1 Onion, mince 2 Green plantains; halve, 1 Green pepper, mince Decoratively carved 1/2 c Tomato sauce Or 1/2 c Olive oil 4 Puff-pastry shells; thaw, 1/2 ts Garlic powder Bake 1/4 ts Dried oregano In a saucepan combine shrimp, onion, pepper, tomato sauce, oil and seasonings. Bring to a simmer and cook for 15 minutes. Spoon shrimp mixture into plantains or puff-pastry shells. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Michael Jordan's Blackened Catfish Categories: Seafood Yield: 1 Servings 8 oz Catfish fillet 1 1/2 ts Shallots, chop 2 tb Olive oil 2 tb Dry white wine 1/4 c Cajun Spice, separate 1/2 tb Cajun Spice Recipe 1 tb Gumbo file powder 1/2 c CAJUN CREAM SAUCE 1/2 ts Salt 2 tb Cornstarch 2 c Heavy cream 1/4 c Water FISH-Preheat a cast-iron skillet over moderately high heat until hot. Coat catfish with oil and dredge in Cajun Spice. Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within. Transfer to a serving plate and top with CAJUN CREAM SAUCE-In a bowl combine well cornstarch and water. In a saucepan cook shallots in wine over moderate heat until softened. Add Cajun Spice, file powder and salt and combine well. Stir in cream and heat, stirring. Add cornstarch mixture and cook, stirring until thickened. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Michael Jordan's Crab Cakes Categories: Seafood Yield: 1 Servings 2 1/2 tb Fresh parsley, chop 2 tb Fresh basil, chop 2 c Ex-heavy mayonnaise 1/4 c Lemon juice 5 tb Worcestershire sauce 1 tb Dijon-style mustard 2/3 ts Cayenne 2/3 ts White pepper 3 tb Old Bay Seasoning MUSTARD MAYONNAISE 2/3 ts White pepper 2 c Heavy mayo 1 1/2 lg Eggs 1/2 c Dry mustard 7 oz Cracker meal 1/2 c Champagne vinegar 3 lb Lump crabmeat, pick over 1/2 c Grainy mustard 1/2 c Drawn or clarified butter 1/4 c Worcestershire LEMON BASIL MAYONNAISE 1/4 c Light brown sugar 2 c Heavy mayo CAKES-In a bowl combine well parsley, mayo, Worcestershire and seasonings. Add eggs and cracker meal and combine well. Add crabmeat and combine gently. Form lightly into 12 patties. Preheat oven to 450~. In a castiron skillet heat butter over moderately high heat until hot but not smoking. Cook cakes, turning, until lightly browned. Put cakes on a baking sheet and bake for 10 minutes. Serve with MAYONNAISE-Combine ingredients for each mayonnaise and serve with cakes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Naomi Campbell's Fish & Chips Categories: Seafood Yield: 1 Servings 2 c Breadcrumbs 2 lb Cod fillets 2 ts Garlic powder 2 lb Potatoes; peel, sl lg fries 3 Scallions, chop Pickled onions 4 Egg whites Tartar sauce Preheat vegetable oil in a deep fryer. In a bowl combine crumbs, garlic powder and scallion. In another bowl beat egg whites until fluffy. Dip fillets in egg whites and dredge in crumb mixture, coating well. Fry in deep fryer until done and drain on paper towels. Add potatoes to deep fryer and fry until done. Drain on paper towels and sprinkle with salt. Serve fish and chips in a basket lined with English newspaper with onions and tartar sauce on the side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Robert De Niro's Crab Cakes/citrus Sauce Categories: Seafood Yield: 1 Servings 1/4 c Red bell pepper, dice fine 1 ts Water 1/4 c Onion, dice fine Dry bread crumbs 1/4 ts Garlic, mince BECHAMEL SAUCE 1 tb Butter 3 tb Butter 1 Egg yolk 2 tb Flour 1/2 ts Mixed dried herbs 1 c Heavy cream 1/2 ts Dijon mustard CITRUS SAUCE 1 ts Lemon juice 1 bn Basil 1 ds Cayenne pepper 1 bn Cilantro Tabasco sauce 1/4 c Orange juice 1 lb Crabmeat; pick over, flake 1 ds Lemon juice 1/4 lb Raw salmon, dice 1 ds White wine vinegar Vegetable or peanut oil 1/4 ts Jalapeno, mince Flour for dredging 1 c Vegetable oil 2 Whole eggs, beat with Tabasco CAKES-In a saucepan cook pepper, onion and garlic in butter over moderately low heat until soft. In a bowl combine with Bechamel and stir in egg yolk, herbs, mustard, lemon juice, cayenne, Tabasco, salt and pepper. In another bowl combine 1/2 c sauce mixture with crab and salmon and toss lightly with a fork to combine well. Form into 3" patties and chill for 1 hour. Heat oil in a deep fryer to 350~. Dredge patties lightly in flour, then beaten egg and in bread crumbs, coating well. Deep fry in batches for 4 minutes or until light brown. Drizzle with Citrus Sauce and serve with a fruit salsa and fresh veggies. BECHAMEL-Melt butter over moderate heat. Add flour and cook, stirring for 10 to 15 minutes. Do not let the roux color. In another saucepan, bring cream to a boil. Reduce heat to very low, add roux, stirring constantly, and cook for 5 minutes. Cool. CITRUS SAUCE-In a blender puree herbs, juices, vinegar and jalapeno. Add oil, a little at a time, blending after each addition until sauce coats back of a spoon. Add Tabasco, salt and pepper. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops with Bacon and Maple Cream Categories: Seafood Yield: 1 Servings 2 1/2 c Heavy cream 1 1/2 lb Bay scallops 1/3 c Pure maple syrup 1 lb Sliced, maple-cured bacon 1 1/2 tb Dijon mustard 2 tb Freshly chopped chives or 1/2 ts Nutmeg Minced fresh parsley Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half. (about 15 to 20 minutes) Stir in mustard, nutmeg, salt, and pepper. Simmer a few more minutes and remove from heat. Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan. (If making ahead, refrigerate sauce and scallops up to 8 hours.) Preheat broiler. Warm cream sauce over medium-low heat. Broil scallops 4 to 5 inches from the heat until bacon is brown and crisp, about 4 to 5 minutes. Transfer the hot scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once. Note: For a more formal first course, serve 5 or 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallop Bubbly Bake Categories: Seafood Yield: 1 Servings See Below Clean 1lb scallops and season with salt. Melt 2 tbsp butter in fry pan, and add: 1/2 cup chopped onion 1 cup chopped celery 1 cup mushrooms 3/4 cup green pepper. Fry 10 min til half cooked. Make medium cream sauce with 2 tbsp butter 1/4 cup flour 1 tsp salt 2 cup milk Add scallops and vegetables. Combine and put in 1.5 quart casserole. Top with 2 tbsp buttered bread crumbs. Bake 375F for 20 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Canton Categories: Seafood Yield: 1 Servings 2 lb Shrimp 1/4 c Catsup Deep fat for frying 1/2 c Sugar 2 Eggs, slightly beaten 2 ts Salt 1 c Water 1 ts Soy sauce 1 c Flour 1/2 ts Monosodium glutamate 1/2 ts Salt 1 ds Hot pepper sauce 1 cn (1 lb, 4 oz) pineapple 2 tb Cornstarch Chunkes 2 tb Water 1/2 c Vinegar 1 ts Toasted sesame seed Shell and clean shrimp. Heat deep fat to 360 degrees F. Combine etts and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly. Dip shrimp into batter; drop into fat and fry. Drain pineapple; add water to syrup to make one cup. combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil. Mix cornstarch and the two tablespoons water; stir into hot mixture. Cook two more minutes, stirring constantly. Add pineapple; pour over shrimp. Sprinkle with sesame seed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Poke Aku (Hawaiian Raw Fish) Categories: Seafood, Hawaiian Yield: 1 Servings 1 lb Aku 1 Hawaiian red pepper, seeded 1/2 c Blanched and chopped limu And minced. Kohu 2 ts Ground, roasted kukui nuts 1 tb Hawaiian salt Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chilll before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken or Squid Luau Categories: Main dish, Poultry, Seafood Yield: 1 Servings 2 lb Luau 1 ts Salt 2 c Water Cooked chicken or squid 2 c Coconut milk Wash luau throughly; remove stemms and fibrous parts of veins. Place wash leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Drain luau thoroughly; stir in coconut milk, salt and chicken or squid. Heat but do not boil. To prepare chicken for luau: Bone two pounds chicken thighs; cut meat into small pieces. Saute chicken in two tablespoons butter or margarine. Cover and simmer 15 to 20 minutes. To prepare squid for luau: cut 1 1/2 lb. cooked squid or octopus into thin crosswise slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Laulau Categories: Main dish, Meats, Seafood Yield: 1 Servings 2 lb Pork. Corn husks 2 lb Salt salmon or butterfish Salt 8 Bundles of spinach Sweet potatoes Cut pork into small chunks about 2-3 inches square. Cut salmon in smaller chunks. Wrap a piece of pork and one of salmon in a thick pad of spinach. Wrap each package in corn husks. Tie at tip. Place in a steamer, the bottom of which is covered with water. Put sweet potatoes around packages of laulau and steam 3-4 hours. Be sure water is always in steamer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scampi Categories: Seafood Yield: 1 Servings 2 lb Large shrimp 1 tb Minced garlic 1/2 c Butter, melted 1 ts Salt 1/2 c Olive oil 1 ds Pepper 1 tb Lemon juice 2 tb Minced parsley 1/4 c Minced green onions Lemon Wedges Shell and clean shrimp, leaving tails on shrimp. In a shallow 13 X 9 X 2-inch baking pan or the electric range broiler pan, combine butter, olive oil, lemon juice, green onions, garlic, salt, and pepper. Add shrimp and stir lightly until shrimp are well coated with seasoned butter. Broil 3-4 inches from unit in oven for 4 minutes. Turn shrimp and broil 4 more minutes. To serve, pour sauce over shrimp, sprinkle with parsley, and garnish with lemon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauteed Shrimp with Vodka and Mango Categories: Seafood Yield: 1 Servings 1 1/2 lb Raw shrimp, peeled and 1 tb Butter Deveined 2 tb Shallots, chopped fine 2 tb Lemon juice 4 tb Lemon vodka 1 Ripe mango, peeled and 3/4 c Heavy cream Sliced 1/2" thick 1/2 tb Red pepper flakes 1 tb Olive oil 2 tb Coriander, chopped fine Place shrimp in a bowl. Add lemon juice, salt and pepper to taste. Cover, let stand for 15 min. Heat the oil and the butter together in a large, nonstick skillet. When quite hot, but not smoking, add shrimp. stirring rapidly. Cook for 2 min. Sprinkle with shallots. Cook, stirring rapidly, for 10 sec. Add vodka cream and pepper flakes. Add salt & pepper to taste. Cook over high heat for 1 min. Add mango. Cook briefly until hot, but no longer than necessary. Use a slotted spoon to remove shrimp and mango, keep warm. Bring sauce to a rolling boil for about 30 sec. Add coriander. Remove from heat. Serve sauce over shrimp. Serve ever hot rice. My notes: I worked on a lower heat and slower timetable, and it still turned out great. I also significantly reduced the pepper flakes, but then again I am a spice weenie. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cooking Scallops. Categories: Seafood, Sauces Yield: 1 Servings See below Cream sauce can be made simply with heavy or whipping cream. Cook pasta, like angel hair, til done. Drain, pour a little oil on and toss to keep it from sticking while you finish the sauce. Sauce. Take a frying pan or skillet, on low heat, put in one teaspoon of butter, two minced cloves garlic. Slowly heat til fragrant. Then pour in 500 ml of whipping cream or heavy cream. bring slowly to just below the boiling point. Stir to keep it from scorching. The cream will begin to thicken. When it does, grind in some pepper, and add a little parmesan cheese. Pour sauce and scallops over warm pasta in large bowl and toss, grind more pepper. Add a sprinkle of cheese a nd fresh parsley, chopped. Note: scallops only require a few minutes of cooking, even for large ones, so add them when the cream begins to bubble around the edges. If you cook them too long, they become bite-sized pieces of rubber. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauteed Salmon Steaks Categories: Seafood Yield: 1 Servings 4 ea Salmon Steaks 1/4 t Garlic powder 1 T Butter 4 ea Lemon slices 1 t Soy sauce In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Garlic Oysters Categories: Seafood Yield: 1 Servings 24 Oysters, On The Half shell Pepper 1 tb Parsley, Chopped Fine 3 Cloves Garlic Salt 6 Green Onions 4 oz Butter Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 5 Categories: Poultry Yield: 1 Servings 3 lb Chicken brests, boned 2 c Salad oil for frying 1 tb Sherry 1/3 c Sugar 1 tb Soy sauce 1 tb Cornstarch 1 1/2 Salt 1 c Chicken broth 2 Eggs 1 tb Lemon juice 1/4 c Cornstarch 1 Lemon 1/2 ts Baking powder 2 tb Salad oil In large bowl, comine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bacon Scallops 73 Categories: Seafood Yield: 1 Servings 10 Bacon slices 2 T Dijon mustard 20 lg Sea scallops 2 T Pure maple syrup 1 c Whipping cream Snipped fresh chives Preheat oven to 350-degrees. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half. Cool. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 c., about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce. Sprinkle with chives and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Scampi 732 Categories: Seafood Yield: 1 Servings 1/2 c Butter 2 T Lemon juice 1 t Salt 2 lb Jumbo shrimp 3 ea Clove of garlic crushed 1/4 c Parsley 2 t Lemon peel Put in sauce pan and melt together-let sit until ready to cook. Peel shrimp and add to above sauce and sauté until done. (about 2-4 min.) Sprinkle parsley as you cook. Serve with parsley and lemon wedges to garnish. Spoon excess sauce from pan over shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tagliatelle with Red Seafood Sauce - Country Living Categories: Main dish, Seafood Yield: 8 Servings 5 tb Olive oil -chunks 4 Garlic cloves, finely 1 lb Cleaned calamari (squid), -chopped -thawed if frozen (see Note) 1 ts Fresh thyme leaves or 2 14 1/2-oz cans diced 1/2 ts Dried thyme leaves -tomatoes in juice 1/4 ts Crushed red pepper 1/2 c Dry white wine 1/2 ts Salt 1 ts Sugar 1 lb Large shrimp, shelled but 1 pk (16-oz) spinach tagliatelle -with tails left on, and -or linguine -deveined 1 lb Mussels (opt.) 1 lb Cod fillets, cut into 1-inch Fresh thyme sprig (opt.) 1. In large skillet, heat 2 T oil over medium heat. Add garlic, thyme, red pepper, and 1/4 t salt; cook 2 minutes. Add shrimp and cod to skillet-saute with slotted spoon until shrimp and cod are almost cooked through-about 3 minutes. Cut calamari crosswise into 1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do not overcook as calamari will toughen). Remove seafood to large bowl or plate; cover to keep wann and set aside. 2. Add remaining 3 T oil to skillet. Stir in tomatoes with their juice, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes. Meanwhile, cook tagliatelle following package directions. Uncover sauce and cook 5 minutes longer. Remove from heat and gently stir in reserved seafood. 3. If desired, just before serving, steam mussels until they open. Discard any which don't open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined. Garnish platter with mussels and fresh thyme sprig, if desired. Note: Grippa Brand calamari, cleaned and frozen in 2 1/2-lb packages, can be mail ordered from BG Lobster & Shrimp Corp. Call (800) 221-7664. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Butterfish with Lemongrass Categories: Indian, Seafood Yield: 4 Servings 1 tb Veg oil 1 Fresh Jalapeno, chopped 2 lb Butterfish or other fillets 1 pn Sugar 1 1/2 tb Vinegar 1/2 c Water 1 tb Thin sliced fresh lemongrass Heat oil in frying pan on med. Add fish and then other ingred. Simmer uncovered 10 min, spooning pan juices over fish frequently. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish Curry with Tomato and Cilantro Categories: Indian, Seafood Yield: 4 Servings 1 3 lb catfish 1 Yellow onion, chopped 1/2 ts Tumeric 3 cl Minced garlic 1/2 ts Salt 1 c Tomato, chopped 1/4 c Veg oil 8 Sprigs of Cilantro Clean, behead, cut off fins, remove slime from skin with a vegetable brush, but don't skin the catfish. Cut into 1" steaks and rub pieces with tumeric and salt. Let stand 30 min. Heat oil in large, deep frying pan on med. Add onion, garlic, paprika and tomato and sautee 5 min. Add water, cover, simmer 20 min. Lay fish steaks in pan, spoon the pan juices over the fish , cover and simmer 10 min. Sprinkle with cilantro and let stand off heat covered for 15 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yellow and Red Bell Peppers Filled with Tuna And Capers Categories: Italian, Seafood, Appetizers Yield: 16 Servings 10 Yellow bell peppers, cut Ground pepper Lengthwise into thirds 3 cn Albacore tuna packed in 10 Red bell peppers, cut Water, drained Lengthwise into thirds 1/2 c Chopped fresh parsley 1 c Plus 5 tb Drained capers 2 tb Olive oil Fresh parsley sprigs 5 tb Fresh lemon juice Imported black olives 5 Garlic cloves, pressed (such as Kalamata or Salt and freshly Nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Key West Conch Chowder Categories: Soups/stews, Seafood Yield: 8 Servings -HBWK07A CHUCK OZBURN 2 md Onions; - chopped 2 c Conch; fresh or frozen 1 Green pepper; - chopped - ground three times 1 c Tomatoes; fresh or canned 4 c Potatoes; peeled diced - drained 2 qt -water 1 ts Salt 1/4 lb Salt-cured pork; - diced 1/4 ts Freshly ground pepper Place ground conch in 4 quart saucepan; add potatoes and water. Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork in heavy skillet; add onion and green pepper. Saute 5 minutes; add to kettle along with tomatoes. Season to taste; cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder. Note: On the West Coast, abalone can be substituted for the conch. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Dumplings with Hot Chili Sauce Categories: Chinese, Meats, Seafood, Oriental Yield: 40 Servings FILLING: HOT CHILI SAUCE: 1 lb Ground pork 3 tb Soy sauce 1/3 lb Raw shrimp, shelled and 1 tb Chinese black vinegar (or -finely chopped -substitute 1 1/2 t 1/2 c Chopped water chestnuts, -Worcestershire sauce) -rinsed 1 tb Sugar 2 1/2 tb Minced fresh ginger root 1/2 ts Hot chili paste 2 tb Minced scallions, white part 1 ts Minced ginger root 3 tb Soy sauce 2 tb Warm water 1 tb Rice wine FINISHING: 1 1/2 ts Sesame oil 40 Dumpling or gyozo skins 1/4 ts Ground black pepper Cornstarch for dusting 2 tb Cornstarch 1 c Safflower or corn oil Stir all of the filling ingredients together until combined. Set aside. Combine the ingredients for the hot chili sauce in a serving bowl. To finish: Place 1 T filling in the center of each dumpling skin. Moisten the edge with water, fold over to enclose the filling, and press the edge to seal. Transfer the dumplings to a tray that has been dusted with cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 and add 7 or 8 of the dumplings. Fry, turning constantly, until a deep gold ~ about 4 min. Remove and drain briefly in a colander. Transfer to paper towels. Repeat the process for all the dumplings, reheating oil between batches. Serve the dumplings warm with the sauce on the side. Makes 40 dumplings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Budget Shrimp Salsa Categories: Appetizers, Seafood Yield: 48 Pieces 1 cn (4oz) small shrimp 1/4 c Light sour cream 2 Sliced green onions 8 sl White bread OR 1/4 c Hot salsa 4 Tortillas Drain shrimp. Rinse with cold water. Pat dry with paper towel. Finely chop shrimp and mix with green onions, salsa and sour cream. Trim crusts from bread. Spread each with 2T filling. Or spread tortillas with 1/4c filling each. Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30 minutes or overnight. Slice each bread roll into 6 pieces or tortillas into 8 pieces ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: L'hootz F'tadjeen Categories: Seafood Yield: 4 Servings 1 lb White fish, cut in chunks 1 ts Sweet red pepper 1 c Onion, sliced 1 c Tomatoes, cubed 1 ts Lacama (see recipe) 1/2 ts Saffron 1 c Potatoes, diced 1/2 c Olive oil, heated 1 c Carrots, diced 1 Red pepper, sliced 1/2 ts Salt Layer all ingredients. Pour over the hot oil. Top with the pimento. Simmer slowly for about 3/4 hour. Do not mix. Serve: Hot, with drops of lemon juice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Sauce with Lemon, Parsley, and Tomato Categories: Seafood, Pasta, Sauces Yield: 1 Servings 1/4 c Olive oil Or 1/2 teaspoon dried basil 1/4 c Shallot; finely chopped 1 lb Turbot; cut in chunks 1/2 c Fish stock Or halibut or whiting filets 1 c Tomatoes; chopped 1 ts Lemon rind; grated 1/2 ts Fresh thyme; chopped 2 tb Lemon juice Or 1/4 teaspoon dried thyme 1/4 c Fresh parsley; minced 1 ts Fresh basil; minced Recipe by: Rodale's Basic Natural Foods Cookbook Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley Toss with hot pasta. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crepes with Salmon Filling Categories: Casseroles, Seafood Yield: 6 Servings 6 tb Margarine 16 oz Salmon, canned 1/2 lb Mushrooms; sliced 1 c Sour cream 1 c Celery; diced 1 tb Pimientos; chopped 1/2 c Yellow onions; diced 1 tb Fresh parsley; chopped 1/2 c All-purpose flour 12 Crepes; *see note 1 1/2 c Chicken broth 1 c Swiss cheese; shredded 1 ts Worcestershire sauce Lemon wedges; for garnish 1 ts Lemon juice Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes. Add the onion and celery and continue to saute for 3-4 minutes longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. 2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens. 3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1 minute. 4. Place 1/4 cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layerd cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gambas Al Ajillo Tapas (Garlic Shrimp) Categories: Seafood, Appetizers, Spanish Yield: 1 Servings -waldine van geffen vghc42a 60 ml Garlic; chop fine 24 md Shrimp in the shells Lemon slices 2/3 c Olive oil Remove heads from shrimp if desired. Heat oil to smoking point. Saute shrimp with the garlic over fairly high heat until they turn pink, about 2 minutes. Serve immediately with bread for dunking or on a bed of boiled rice. Garnish with lemon wedges. Source: The Complete Spanish Cookbook (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mollusk Pan Roast Categories: Seafood Yield: 6 Servings 1 lb Shrimp; in the shell 2 tb Peanut oil 1 lb Mussels; in the shell 4 ts Fresh ginger root; minced 1 lb Clams; *see note 4 ts Fresh garlic; minced 2 tb Red chili peppers 2 c Coconut milk 2 tb Cilantro; chopped 1 qt Chicken stock 1/4 c Green onion; chopped 1 Lemon grass For broth: 1/2 c White wine In a large oven-proof dutch oven, saute garlic and ginger root in peanut oil, until soft. Add remaining ingredients FOR BROTH and simmer for 15 minutes. Add shellfish, chiles, cilantro and scallions, stir and bring to a boil. Cover dutch oven and place in a 450-degree oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick and Easy Microwave White Clam Sauce Categories: Sauces, Seafood Yield: 1 Servings 8 oz Cream cheese 2 ts Garlic powder or grains 6 1/2 oz Can chopped or minced clams, 1 T Dried parsley With liquid 1/4 c Grated parmesan cheese 1 ts Lemon pepper In 1 quart casserole dish, microwave cream cheese for 1 minute on high to melt. Add the whole can of clams and liquid, and mix together. Add the lemon pepper, garlic, parsley, and parmesan, and mix together. Return to the microwave and microwave 2-3 minutes, to heat through. You can adjust the seasonings to taste, and add other herbs if desired. Serve over cooked pasta. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Selyodska V Smetane Categories: Russian, Seafood, Appetizers Yield: 10 Servings 2 lb Selyodka 1 c Sour cream 1/4 c Marinade from the selyodka 1/2 c Onion sliced thinnly Mix the pickling liquid and the sour cream. Stir in the herring and serve garnmished with the onion slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Selyodka Pod Ukropnym Sousom Categories: Russian, Seafood, Appetizers Yield: 6 Servings 1 Herring boned & skinned 2 t Sugar - cut into 1" diagonal pcs. 2 t Dried dill chopped 1/3 c Red wine vinegar - or - 1/2 c Olive oil 2 T Dill fresh & chopped fine Mix everything except the fish together. Place fish in deep dish and pour the mixture oevr it. Refrigerate for 4-6 hours. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Selyodka S Gorchichnoi Pripavoi Categories: Russian, Seafood, Appetizers Yield: 6 Servings 1 lb Herring boned & skinned 6 T Olive oil 3 T Prepared mustard 4 T Sour cream 3 t Capers 1/4 t Black pepper fresh ground Cut the herring into 1" x 3/4" pieces and layaside. Mix the other ingredients ecept for 1 t of capers to be used as a garnish. Place the herring in deep dish and cover with the mixture. Cover and chill 4-6 hours. Sprinkle with the remaining capers and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Forshmak Categories: Russian, Main dish, Meats, Seafood Yield: 10 Servings 1/2 lb Ground beef 1 Onion lg. chopped 1/2 lb Ground lamb 3 Potatos peeled & boiled 6 oz Salted herring 1/2 t Salt 1/2 c Sour cream 1/2 t Black pepper 3 Eggs seperated 2 T Parmesan cheese grated fine 4 T Butter 2 T Bread crumbs Put 1 qt of milk into a bowl and soak the herring in it overnight.. remove the and pat dry being sure to remove any and all bones. Coaresly chop the herring. Fry the onions in 2 T of butter until golden. Pan fry the ground meats seperately and place into a food processor/blander. Add the onion, herring, & potatos. Chop/blend untilt soooth mixture is formed. Stir in ther sour cream and egg yolks then add the spices. Beat the egg whites until they are stiff but not dry. Preheat the oven to 400 degrees F. & grease a 2 qt. baking dish. Stir in the egg whites and mix until Fold in the egg whites at this point and turn the mixture into the greased baking dish. Sprinkle with the bread crumbs and parmesan cheese, dot with the remaining butter, & then bake for 40 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Selyodka Marinovannaya Categories: Russian, Seafood, Appetizers Yield: 10 Servings 1 Herring 2lb. scaled boned & 2/3 c Black olives pitted chopped - cut into 1" diagonally cut 2 t Coriander seeds -pieces 1 1/2 t Mustard seeds 1 c Water 1 Carrot lg. scraped cut into 2 c Cider vinegar - 1/8" thick rounds 3/4 c Sugar 1 Onion lg. sliced thin 5 Dried hot peppers 30 Black peppercorns 5 Bay leaves Bring the water, vinegar, & sugar to a boil. Cook until sugar is disolved. Remove from heat & set aside. In 2 large Mason jars layer the remaining ingredients. Be sure to distribute the spices evenly throughout the layers. Pour the mainade evenly over the contewnts of each jar. Screw the lids on tightly, place into the refrigerator for 5-7 days. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scandanavian Salmon Souffle Categories: Low fat, Seafood Yield: 1 Servings 1 sl Wholewheat bread 1 tb Chopped celery 1/4 c Drained, flaked canned 1 tb Chopped parsley - salmon 1 ts Lemon juice 1 Egg, beaten 1/4 ts Dried dill weed 1/2 c Evaporated skim milk 1 ds Pepper 1 tb Chopped onion 1/4 ts Worcestershire sauce 1. Preheat oven to 350 degrees. Coat small souffle dish with non-stick spray. 2. In bowl, break bread into small pieces. 3. Mix in remaining ingredients. 4. Pour mixture into prepared souffle dish. 5. Bake 35 minutes or until knife inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Settlement Lobster Bisque Categories: Soups/stews, Seafood Yield: 6 Servings 2 lb Boiled lobster 1 1/2 ts Salt 2 c Cold water or chicken broth 1 pn Cayenne 3 tb Butter 2 c Milk 3 tb Flour 1 c Cream, scalded Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat fine. Add water or broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes. Drain, reserve liquid. Heat butter, add flour and seasoning, and gradually the liquid. Scald milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes, add cream and serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cheese Stuffed Trout Categories: Seafood Yield: 4 Servings 1/2 c Sliced fresh mushrooms 2 lb Whole trout, cleaned 1/4 c Chopped green onions Salt and pepper 2 tb Grated Parmesan cheese In a small bowl, combine mushrooms, green onions and cheese; spoon into cavity of each fish. Season with salt and pepper to taste. Securely close cavities with toothpicks or skewers to keep stuffing inside. Place on lightly greased broiler pan. Broil 4 to 5 inches from the heat about 5 to 10 minutes on each side or until fish flakes easily. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Creole Trout Categories: Seafood, Creole Yield: 4 Servings 2 lb Whole trout, cleaned 1/2 t Salt 1 tb Margarine or butter 1/4 t Oregano 2 tb Finely chopped green pepper 1/8 t Pepper 1 sm Onion, chopped 1 cn (8 oz.) stewed tomatoes, 1/2 Stalk celery, chopped -cut into pieces 2 tb Sugar Preheat oven to 350øF. Arrange individual trout 13"x9" casserole or pan. In a skillet, cook green pepper, onion and celery in margarine till tender. Stir in sugar, salt, oregano, pepper and stewed tomatoes; mix well. Pour tomato mixture over trout. Bake uncovered for 30 to 35 minutes or until fish flakes easily. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Trout Au Gratin Categories: Seafood Yield: 4 Servings 1 c Shredded American cheese 1/4 t Onion powder 1/4 c Dry bread crumbs 1/2 t Salt 1 t Paprika 1/4 t Pepper 1 t Parsley flakes 2 lb Whole trout, cleaned Preheat oven to 400øF. In a bowl, combine American cheese, bread crumbs, parsley flakes, onion powder, salt and pepper. Place trout on individual squares of greased foil. Spoon crumb mixture over fish. Seal securely and bake for 30 to 35 minutes or until fish flakes easily. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlicky Baked Shrimp Categories: Seafood Yield: 4 Servings Vegetable Cooking Spray 1 ts Lemon Rind; grated 1 1/4 lb Shrimp; medium, peeled 1/4 ts Salt -deveined 3 Garlic cloves; minced 1/2 c Bread Crumbs;dry 2 tb Fresh Lemon Juice 3 tb Parsley; finely chopped 4 ts Olive Oil Coat 4 individual gratin dishes with cooking spray. Divide shrimp evenly among dishes; set aside. Combine the breadcrumbs, parsley, lemon rind, salt, and garlic in a bowl; stir in lemon juice and oil. Sprinkle the breadcrumb mixture evenly over shrimp. Place dishes on a baking sheet. Bake at 400F degrees for 13 minutes or until shrimp are done and breadcrumbs are lightly browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fry Crab Meat and Oriental Greens Categories: Main dish, Asian, Seafood Yield: 2 Servings 1 bn Baby Bok Choy 1/2 T Cooking Wine 1 c Crab Meat, frozen 1 c Chicken Broth 1/2 ts Salt 2 ts Cornstarch 2 c Water 1 T Water 1/2 T Green Onion, minced 1 Egg white 1/2 T Ginger Root, minced Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 teaspoon salt until boiling. Add greens and cook for 1 minute. Remove, drain, and arrange on serving platter. Heat wok adn add 3 tablespoons oil. Heat until very hot. Add the minced green onion and ginger; stir-fry until fragrant. Add the crab meat. Stir fry gently. Add the cooking wine and the chicken broth; bring to boiling. Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook briefly, stirring, to thicken sauce. Beat the eggwhite until frothy. Add in a thin stream to crab mixture, stirring constantly to keep eggwhite from setting immediately. If desired, add 1 tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve with hot steamed rice. If desired, scallops may be substituted for the crab meat. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deep Fried Shrimp Balls Categories: Seafood Yield: 5 Servings 1 lb Shrimp, cleaned & deveined Salt 2 Bacon strips Pepper 4 Water chestnuts 1 Egg, beaten -OR 2 tb Corn starch 1/2 md Onion Oil for deep frying 1. Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly. 2. Fill a wok halfway up with oil. Heat oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown colour, then oil is ready for deep frying. If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot. Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. Retest oil with bread crust to see if it is of proper temperature. 3. When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball. Drop ball into hot oil, Place about 8 balls into the hot oil. Allow each ball to deep fry 3 minutes. Turn balls so that each will fry to a golden brown colour. Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sweet and Sour Fish Fillets Categories: Seafood Yield: 6 Servings 1 lb Ocean perch 1/3 c Cider vinegar Corn starch 1/2 c Pineapple chunks 1/2 c Flour 1/2 Carrot, shredded 1 Egg 2/3 c Sweet pickles 1/2 c Water 1 Tomato, cut into wedges Salt 1 1/2 tb Corn starch, dissolved in Oil for deep frying 1/2 c Water 1/3 c Brown sugar 1. Slice ocean perch fillets into pieces about 2x1". Dredge in corn starch and allow to dry slightly on wax paper. Make a batter of about 1/2 cup flour, 1 egg, 1/2 cup water, and salt 2. In a separate small pot, dissolve 1/3 cup brown sugar and 1/3 cup cider vinegar over medium heat. Stir up corn starch in 1/2 cup water, add to pot. Stir thoroughly. Add pineapple, carrot, sweet pickles, and tomato. Cook 3-5 minutes until sauce is clear and not cloudy. Reserve. 3. Pour oil halfway up wok. Turn heat on highest point. When you think oil is hot enough for deep frying, take a piece of bread crust and place in oil to see if it is ready. If the bread crust is not browned readily, then oil is not ready. If the bread crust is medium brown, then oil is ready. If the bread crust is a dark brown, then turn oil off and allow it to cool at least 5 minutes before using. Be sure and retest oil before deep frying anything in it. When the oil is ready, place 8-10 pieces of fish in batter. Take a pair of chopsticks or fork and carefully lift pieces of fish from batter into oil. At first the fish will sink to bottom of oil. They will rise. When the fish is risen, deep fry about 4 minutes, 2 minutes on each side. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter. repeat procedure until all fish is deep fried. Pour sweet and sour sauce over fish. NOTE: Shrimp or chicken are good substituted for the fish in this recipe. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Sweet Red Pepper and Cucumber Categories: Seafood Yield: 4 Servings 2 c Shrimp, shelled & deveined -1/4" thickness -OR 1 tb Soya sauce 1/2 lb Shrimp, shelled & deveined 1 t Sugar 1 md Onion, sliced Salt 1 Sweet red pepper, sliced 3 tb Oil 1 Cucumber, pared and sliced 1. Wash and slice all ingredients, as needed. 2. Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes until shrimp turn white. Add sliced cucumber, soya sauce, sugar. Stir, cover wok, cook 3 minutes, lifting cover once to stir ingredients. Lift cover up, add red pepper and salt, to taste. Cover wok. Cook everything 2 more minutes. Stir everything well. NOTE: Chicken can be substituted for shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Chili Sauce Categories: Seafood Yield: 3 Servings 1/2 lb Shrimp, shelled & deveined Salt 1 Onion, sliced thinly 3 tb Oil 3 tb Chili sauce 1. Prepare shrimp and onion. 2. Heat oil in wok to smoking point. Stir fry shrimp and onions in it for about 2 minutes. Add salt and chili sauce. Stir everything together and cook about 2-3 minutes longer. NOTE: Shrimp do not require a great deal of cooking time, so do not overcook as they will have a tendency to become "tougher" in texture. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillet of Sole with Tartar Sauce Categories: Seafood, Main dish, Sauces Yield: 4 Servings 1 lb Sole Fillets; Cut To Serve *TARTAR SAUCE* 1/2 ts Slat 1 c Mayonnaise Or Salad Dressing 1 ds Pepper 2 tb Dill Pickle; Finely Chopped 2 tb Butter Or Margarine; Melted 1 tb Fresh Parsley; Snipped 1 tb Lemon Juice 2 ts Pimento; Chopped 1 ts Onion; Finely Chopped 1 ts Onion; Grated Servings: 4 Heat the oven to 400 degrees F. Prepare the Tartar Sauce. Arrange the sole fillets in an ungreased baking dish, 8 X 8 X 2-inches and sprinkle with the salt and pepper. Mix the butter, lemon juice, and onion together and drizzle over the fish. Bake, uncovered, for 25 to 30 minutes or until the fish flakes easily with a fork. Serve with Tartar Sauce. TARTAR SAUCE: Mix all of the ingredients together and refrigerate. MICROWAVE DIRECTIONS: Sprinkle the sole fillets with the salt and pepper. Fold in half and arrange in circle with folded sides to the outside edge in an ungreased microwavable pie plate, 9 X 1 1/4 inches. Mix the butter and lemon juice with the onion and drizzle over the fish. Cover tightly and microwave on high for 4 to 7 minutes, rotating the pie plate 1/2 turn after 2 minutes, or until the fish flakes easily with a fork. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Feta Ala Grecque Categories: Seafood Yield: 6 Servings 1 lb Shrimp, medium, cleaned,cook 1 tb Parsley, chopped 1 lb Feta cheese, 1 tb Basil, fresh, chopped 1 c Scallions, sliced 1 tb Dill, fresh, chopped 1 c Tomato sauce 1/2 ts Salt 1/2 c Olive oil 1/4 ts Pepper 1/4 c Lemon juice, fresh 1 1/2 lb Fettuccine, or flat noodle** Servings: 6 * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained ** Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. I always add about 2 teaspoons of garlic to this. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Chile Pesto Clams Categories: Seafood, Main dish Yield: 4 Servings 60 Clams 2 ts Oregano; Mexican, Roasted 12 Ancho Chilies; Dried 1 Zest Of 2 Lemons 12 New Mexico Red Chiles; Dried 1/2 c Olive Oil; Extra Virgin 1/2 c Pine Nuts 1 Juice Of 2 Limes 10 Cloves Garlic; Lg, * 5 c Fish Stock; Or Clam Juice 2 tb Oregano; Fresh, OR 12 Sprigs Coriander Servings: 4 * The large garlic cloves should be roasted and peeled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating that they contain sand) are likely to be dead and should also be discarded. Preheat the oven to 350 degrees F. Roast the dried chiles in a large skillet, over medium-high heat, for 4 to 5 minutes, turning frequently to avoid burning. Remove the stems and seeds and place the chiles in a large bowl. Pour boiling water over them, cover, and let sit until they are very soft, about 40 minutes. Roast the pine nuts in the oven for about 8 minutes or until golden, stirring occasionally. Place the chiles, roasted garlic, lemon zest, 1/4 cup of olive oil, and oregano in a food processor or blender and puree until smooth. Add the remaining 1/4 cup of olive oil and blend thoroughly. Add the pine nuts and process until coarsely chopped. Season to taste with lime juice. Place the clams in a large pan, over medium-high heat, with the fish stock or clam juice. When the clams open, remove them from the cooking liquid. Reduce the liquid by half, then whisk in the chile pesto. To serve, divide clams, evenly between four soup bowls, pour the pesto mixture over them, and garnish with coriander leaves. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fillets Pacifica Categories: Seafood, Main dish Yield: 4 Servings 1 lb White Fish Fillets 1 ts Fresh Ginger Root; Grated 1/4 c Low-Sodium Soy Sauce 1 ts Brown Sugar 2 tb Lemon Juice 1 Green Onion; Sliced 1 tb Canola Oil 1 ts Sesame Seeds Toasted Servings: 4 Arrange the fish in a shallow dish. Combine the soy sauce, lemon juice, oil, ginger root, brown sugar, and green onion. Pour over the fish. Cover and refrigerate at least one hour. Drain the fish and reserve the marinade. Broil the fish about 3 inches from the heat for 3 to 4 minutes for each side. Brush with the sauce at least one time. Sprinkle with the sesame seeds and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Shark Steaks Categories: Seafood, Main dish Yield: 6 Servings INGREDIENTS: 2 tb Lemon juice 1 1/2 lb Shark steaks 2 tb Oil 2 tb Soy sauce 2 tb Chopped parsley 2 tb Rice or wine vinegar 1 Clove garlick, pressed or -(balsamic is *delightful* -minced -here!) 1/2 ts Freshly-ground black pepper minced green onions and parsley (TIP): Fish should be cooked only until it flakes easily. Check it often to prevent overcooking, which will not only make it rubbery, it will render it tasteless. A good way to check is to check it for opacity. When it has turned from translucent to white and opaque it's done. It will finish cooking on its own with residual heat if removed from the heat source. Fish is a high protein but low-calorie main dish. By using a light marinade you eliminate rich butter sauces and still maintain the delicate flavor. Cut the shark steaks into service-sized pieces. Place them in a glass dish. Combine the soy sauce, vinegar, lemon juice, oil parsley, garlick and black pepper. Pour the marinade over the fish and marinate for half an hour, turning at least once. Remove the fish (reserving the marinade) and broil 4 to 5 inches from the heat - about four minutes a side. Brush with the marinade before turning. Serve with minced green onions and parsley. Accompaniments: Rice and vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and French or Italian sourdough bread. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Gratin Categories: Seafood, Main dish, Dairy Yield: 4 Servings 6 oz Linguine,dry 1/4 ts Dried tarragon,crumbled 1/4 lb Mushrooms,sliced 1/4 ts Ground black pepper 1 tb Lemon juice 1/2 ts Soy sauce 1/4 c Water 2 tb Heavy cream 3 tb Flour 1/4 c Chopped parsley 2 c Clam juice 1/2 c Chopped tomatoes 2 tb Additional lemon juice 12 oz Crabmeat,picked over to 1/2 c White wine -remove cartilage 1/4 ts Ground coriander 1/2 tb Plain bread crumbs Preheat oven to 375 degrees.Follow package directions to prepare linguine.Cook just until al dente,still slightly firm. Drain at once.Cook under cold running water and put aside to drain thoroughly.Place in a mixing bowl. Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon juice.Add water.Place aluminum foil directly over mushrooms.Cover pot with a lid.Place on high heat.Cook for about 1 minute just until steam begins to escape from pot.With a skimmer,transfer mushrooms to a dish.Reserve juices.There will be about 1/4 cup. Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to make a smooth paste.Stir in remaining clam juice,lemon juice,white wine and reserved mushroom juice.Season with coriander,tarragon,black pepper and soy sauce.Place over medium heat and bring liquid to a simmer,stirring constantly.Cook and stir until mixture thickens,about 3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There will be about 2 1/2 cups. Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half the sauce over the pasta mixture.Mix well.Scrape into gratin dish and pat linguine into a smooth layer.Gently, mix remaining sauce with crabmeat and spoon over the linguine. Sprinkle bread crumbs over top.Bake for 15 minutes or until thoroughly heated through.If the top has not browned,slip under the broiler for a brief minute.Serve directly from gratin dish. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallop and Shrimp on Skewers Categories: Seafood, Main dish Yield: 4 Servings 1/2 lb Sea scallops 2 lg Cloves garlic,minced 1/2 lb Large raw shrimp,peeled and 3 tb Minced parsley -deveined 1/4 ts Dried basil,crushed 3 tb Olive oil 1/8 ts Black pepper 3 tb Lemon juice 1/2 lb Mushrooms Pat scallops and shrimp dry.Combine olive oil,lemon juice, garlic,parsley,basil and black pepper to make a marinade.Add shellfish and marinate 30 minutes to 1 hour,stirring occasionally Alternate scallops,shrimp and mushrooms on skewers without crowding.Brush with marinade.Broil or grill 4" from heat source for 4 minutes.Turn skewers,brush with marinade and continue to cook about 3 minutes more or until scallops and shrimp are opaque Do not overcook.Serve with rice pilaf,if desired.Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maine Tangy Lobster Categories: Seafood, Main dish Yield: 4 Servings 2 c Lobster meat 1/3 c Butter 1 tb Lemon juice 1 ts Worcestershire sauce 1 ts Dry mustard 1/2 ts Salt;pepper to taste Place all ingredients,except lobster,in top part of double boiler. Melt over hot water;stir to blend well.Cut lobster in small pieces; add to mixture and cook 6 minutes.Serve on toast with lemon wedges. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fried Scallops Categories: Seafood, Main dish Yield: 6 Servings 2 tb Lemon juice 1 Clove garlic,peeled and 2 tb Soy sauce -pressed flat 1 tb Honey 1 lb Scallops 1 tb Minced fresh ginger,peel 2 tb Vegetable oil -first Combine lemon juice,soy sauce,honey,ginger and garlic in a medium bowl.Stir to dissolve honey.Add scallops and toss.Prepare remaining part of the meal. Heat a heavy iron skillet or wok over highest heat for 3 minutes. Add oil and heat another 30 seconds.Add scallops and stirring constantly,cook about 3 minutes (less time if bay scallops).Serve with peas or snow peas.Pass extra soy sauce and Oriental sesame oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper Acapulco Princess Categories: Seafood, Main dish, Vegetables Yield: 2 Servings 2 c Fresh spinach,chopped 1 Egg white 2 Red snapper fillets (about 8 md Shrimp,finely chopped -12 ounces) 8 Bay scallops,finely chopped 1/4 c Dry white wine 1 sl Bread,toasted and cubed 2 tb Lemon juice 1/4 c Cream Salt,ground white pepper and cayenne pepper Thin slices lemon for garnish Put spinach into a baking dish and cover with plastic wrap.Microwave on high 1 minute to wilt.Transfer spinach to a medium bowl.Place fish in same baking dish;pour wine and lemon juice over fish.Set aside. Beat egg white lightly with spinach.Add shrimp,scallops,bread and cream.Add seasonings to mixture and sprinkle some on fish as desired. Mound shrimp mixture on top of fish and garnish with lemon slices. Cover with waxed paper and microwave on high 5 to 6 minutes or until fish is done.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Microwave Stuffed Shrimp Categories: Seafood, Main dish Yield: 3 Servings 9 Fresh,raw,jumbo shrimp 2 tb Fine dry bread crumbs -(about 1/2 lb.),shelled 2 tb Snipped fresh parsley 2 tb Butter 2 ts Fresh lemon juice 1 6 1/2 oz can crab 1/8 ts Salt -meat,drained and cartilage 1/8 ts Cayenne pepper -removed Paprika,optional Lemon wedges,optional To butterfly and devein shrimp,make a cut down middle of back from tail to thick end,cutting almost all the way through.With point of knife,loosen and remove vein.Arrange shrimp,cut side up, on microwave rack,tails toward the center.Spread,cut side open. Place butter in medium mixing bowl.Microwave on high for 30 to 45 seconds or until butter melts.Stir in crab meat,bread crumbs,parsley, lemon juice,cayenne and salt.Divide stuffing evenly on top of shrimp. Cover with wax paper.Place microwave rack in oven.Reduce powder to medium (50%).Microwave for 5 to 7 minutes or until shrimp are opaque. Garnish with paprika and lemon wedges.Serves 3. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Australian Shrimp on the Barbie Categories: Seafood, Barbecue, Main dish Yield: 8 Servings 1/2 c (1 stick) butter,melted 3 lg Garlic cloves,crushed 1/4 c Olive oil 1 tb Minced shallot 1/4 c Minced fresh herbs Salt and pepper,freshly -(parsley,thyme and -ground -cilantro) 1 1/2 lb medium large 3 tb Fresh lemon juice -shrimp,unpeeled Spinach leaves Lemon slices Combine first 8 ingredients in large bowl.Mix in shrimp.Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. Prepare barbecue with medium hot coals.Thread shrimp on narrow skewers.Grill until just opaque,about 2 minutes per side.Line platter with spinach.Arrange skewers on platter.Garnish with lemon and serve. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Vegetables with Linguine Categories: Seafood, Vegetables, Main dish Yield: 4 Servings 1/2 lb Linguine 1 tb Cornstarch 1 tb Olive oil 20 md Shrimp,peeled and deveined 1/2 c Chopped onion 1 Clove garlic,minced 1 Stalk celery,chopped 2 Green onions,sliced 1/2 c Chopped sweet red pepper 2 tb Dry white wine 1 1/2 c Broccoli florets 1 ts Lemon juice 1 1/2 c Chicken broth,divided Freshly ground black pepper Cook linguine in 3 quarts boiling water until done but firm to the bite.Set aside and keep warm.Meanwhile,in a 10" skillet,saute onion and celery 2 minutes in olive oil.Add sweet red pepper,broccoli and 1/2 cup of the chicken broth.Cover and cook 2 minutes.Add cornstarch to remaining cup chicken broth and set aside.Stir in shrimp,garlic, green onions,reserved chicken broth and cornstarch,white wine,lemon juice and pepper into vegetables.Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened.Serve immediately over cooked noodles.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tradewind Lobster Barbecue Sauce Categories: Seafood, Barbecue, Sauces Yield: 6 Servings 1/2 c Real mayonnaise 1 ts Grated onion 1/4 c Tomato ketchup 1 ts Sugar 1/4 c Lemon juice 1/4 ts Salt 1 ts Worcestershire sauce 1 ds Of pepper Mix all ingredients together thoroughly.Brush generously over tails before starting to grill. Repeat once during cooking. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Skillet Paella Categories: Seafood, Main dish Yield: 4 Servings 1/2 lb Shrimp,cleaned 1 1/2 c Rice 2 tb Butter 4 oz Cooked ham,cut into thin 1 1/2 c Water -strips 1 - 10 oz pkg. green peas 1/2 c Sliced ripe olives 1 pk French's Spice Your Rice 2 tb Lemon juice -Chicken and Herb Flavor 1 c Halved cherry tomatoes -seasoning Saute shrimp in melted butter,2 to 4 minutes or until shrimp turn pink.Add water,peas and seasoning mix.Bring to a full boil. Stir in rice and remaining ingredients.Cover,remove from heat. Let stand 5 minutes.Fluff with fork.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Panko Shrimp Categories: Seafood, Appetizers Yield: 6 Servings 1 lb Shrimp (26 to 30) 2 Eggs 2 c Panko (Japanese breadcrumbs) Oil for frying 1 c Flour 1 Lemon Soy sauce for dipping Peel and devein shrimp,but leave tails attached.Wash well in salted water until water runs clear.This will be 5 or 6 changes of water.Dry on paper towels. Beat eggs in a bowl.Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko. Place on cookie sheet.Repeat with remaining shrimp.This may be done several hours in advance,but keep them in the refrigerator. Heat oil in a pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.Drain on paper towels. Cut lemon in half lengthwise,cut each half in half.You will have 8 long wedges.Serve with soy sauce to dip and lemon on side.You can squeeze the lemon either on the shrimp or in the soy sauce or both. Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Escargot in Mushroom Caps Categories: Seafood, Appetizers, Vegetables Yield: 6 Servings 2 tb Minced onion -escargot,or drained,canned 1/2 lb Butter,melted -snails 1/4 ts Lemon juice 2 tb Garlic powder 24 To 26 - blanched * fresh Saute minced onion in 1/4 cup butter.Add lemon juice.Place escargot in mushroom caps in individual dishes.Spoon onion and butter over escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour mixture of remaining butter and garlic powder over escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve with garlic toast. * To Blanch Escargot: Blanching is the first step in preparing escargot dishes.Fill a 3 quart pan half full of water (enough to cover the snails).When water boils,drop in the rinsed snails.Boil vigorously for 3 minutes (no more or the snails will get tough).Remove snails and rinse in cold water.Remove nails from shells with a toothpick.Place snails in bowl containing a mixture of half water and half vinegar for two hours.Snails are now ready to simmer in sauces.They may be cut into two or three pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail shells,which are fragile. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Thermidor Categories: Seafood, Main dish, Casseroles Yield: 4 Servings 1 lb Fresh or frozen fish fillets 2 tb Butter 1/2 lb Crabmeat,clams,shrimp and or 1/2 ts Paprika -scallops (any combinations) 1/2 ts Dijon mustard 1 cn Cream of shrimp soup 1/2 ts Fresh lemon juice 3 tb Flour Lemon slices and parsley for 1/4 c Milk -garnish 1/4 c White wine Thin slices of green onion 1/4 c Shredded Mozzarella cheese -rings for garnish 2 tb Snipped fresh parsley 1 Quartered onion and 1 lemon 1/2 c Soft bread crumbs -slice for poaching seafood 2 tb Parmesan cheese Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile, in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread crumbs,Parmesan cheese,butter and paprika.Sprinkle over casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Indonesian Sate' Shrimp Categories: Seafood, Main dish Yield: 6 Servings 2 tb Peanut oil 2 ts Soy sauce 1 sm Onion,minced 1 1/3 c Chicken stock 2 Garlic cloves,minced 1 tb Cornstarch 3 tb Peanut butter 2 tb Water 1/4 c Lemon juice 1/4 c Sour cream 1 ts Turmeric 4 Dozen medium shrimp,shelled 1 ts Chili powder -and deveined Sauce: Wood or metal skewers Rice Saute onion and garlic in oil until onion is limp,about 10 minutes. Add the rest of ingredients and simmer for one minute,stirring constantly.The mixture will be quite thick.Let cool.Mix shrimp and cooled Sate' Sauce in a small bowl.Cover and let stand at room temperature for 30 minutes to one hour or refrigerate for 2 to 3 hours If you marinade in refrigerator,remove one hour before cooking.Save sauce. Skewer shrimp the long way so that they will lie flat on grill or broiler pan.Preheat broiler 5 to 10 minutes.Put shrimp on grill or in broiler and cook 10 minutes per side until each side is browned, turning only once. Using 2 tbsp. of marinade,mix with 1 1/2 cups of chicken stock.Bring to a boil and thicken with 1 tbsp. of cornstarch,mixed with 2 tbsp. of water.Stir in 1/4 cup sour cream and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Shrimp Patties Categories: Seafood Yield: 4 Servings 1 lb White fish fillets (sole, -grated -cod or whiting) 2 c Fresh white bread crumbs 6 oz Cooked peeled shrimp, Salt and red (cayenne) -chopped -pepper to taste 4 Green onions, chopped 1 Egg yolk, beaten 1/4 c Vegetable oil 2 tb Lemon juice 2 tb Chopped cilantro (fresh 3/4 c Garbanzo bean flour -coriander) 1 tb Ground coriander 1 tb Chopped fresh mint 1/2 c Water 1 Inch piece fresh gingerroot, Mint sprigs and lemon slices, to garnish Remove any skin and bones from fish, rinse and pat dry with paper towels. Mince fish, then transfer to a bowl. Stir in shrimp, green onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into 1/2-inch thick rounds. Roll patties in remaining bread crumbs to coat completely. Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to 3 minutes on each side until golden brown. Drain on paper towels and serve hot, garnished with mint and lemon slices. Makes 4 servings. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Shrimp Categories: Seafood, Barbecue Yield: 4 Servings 2 lb Medium whole shrimp 3 tb Worcestershire 1 1/2 Sticks butter 1/2 ts Cayenne 1/2 c Olive oil 1 tb Salt (yup!) 2 Lemons 1/2 ts Pepper 6 Cloves garlic, pressed 1 tb Italian seasoning French bread Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce. 4 servings. This is from the New Orleans Times-Picayune Cooking Contest, 1980. Gail B. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoker Stuffed Salmon Categories: Meats, Seafood Yield: 4 Servings 1 Salmon; 4 to 5 lb. drawn, s 1/2 c Dry bread cubes 1 Oil 1/4 c Celery; chopped 1 c Tomato; peeled and chopped 1/4 ts Salt 1/4 c Green onion; chopped 1/2 ts Lemon pepper 1/4 c Dill; fresh, chopped 1 Cl Garlic; small, minced Servings: 4 Prepare salmon and brush with oil. Combine remaining ingredients and stuff salmon with this mixture. Place salmon on a sheet of heavy duty foil that has been doubled *and* greased. Place on water smoker grid and smoke. Yield: 4 servings. Charcoal: Use 7 lbs. charcoal, 4 quarts hot water, 2 wood chunks and smoke 3-1/2 to 4-1/2 hours. Electric: Use 4 quarts hot water, 2 wood chunks and smoke 3 to 4 hours. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir Fried Catfish Categories: Seafood, Main dish Yield: 4 Servings 4 Catfish fillets 1 c Snow peas 3 tb Lemon juice 1 c Sliced fresh mushrooms 3 tb Soy sauce 2 tb Cornstarch 3 tb Vegetable oil 3/4 c Water 1 c Thinly sliced red pepper 1 ts Salt 1 c Sliced celery 1/4 ts Pepper Hot Cooked Rice Cut fillets into 2 x 3/4" strips.Combine lemon juice and soy sauce. Add fish;let stand 20 minutes.Add 2 tbsp. oil to wok or large skillet. Heat over medium high heat for 2 minutes.Add red pepper;stir fry 2 minutes.Add celery,snow peas and mushrooms;stir fry 2 minutes more. Remove vegetables;set aside.Add remaining tbsp. oil to wok;heat over medium high heat for 2 minutes.Drain fish,reserving marinade.Add fish to wok;stir fry 2 minutes or until fish flakes easily.Return vegetables to wok.Combine cornstarch,water,salt,pepper and reserved marinade;stir until smooth.Add to wok and cook 2 minutes or until slightly thickened. Serve over hot cooked rice.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish with Rice Wine Categories: Seafood Yield: 4 Servings 2 Lb.s sole fillets 1/4 c Peeled grated fresh ginger 1 c Whole wheat flour White pepper Vegetable oil 1/2 c Toasted pine nuts Oriental sesame oil 1/2 bn Scallions,trimmed and 1 c Oriental rice wine -chopped fine on the Juice of 1 large lemon -diagonal Dredge fish in whole wheat flour.Use about 2/3 vegetable oil to 1/3 sesame oil.Heat enough oil mixture to coat the bottom of a large skillet.(To cook all the fish at the same time will require more than 1 skillet.)Add fish (do not crowd) and cook on both sides until done (about 5 minutes in all).Remove the fish to serving platter or plates.Keep warm. To the skillet,add rice wine and lemon juice,ginger,pepper and pine nuts.Reduce until no longer runny.Pour over the fish.Garnish fish with minced or slivered scallions.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oriental Fish Fillets Categories: Seafood, Main dish Yield: 4 Servings 1 lb Fillets,cut into 2" x 1/2" 1 tb Brown sugar -strips 1 tb Oil 3 tb Soy sauce 1 ts Grated gingerroot 2 tb Ketchup 1/4 ts Grated lemon rind 2 tb Red wine vinegar Thread fillets on wooden skewers,place in a single layer in a shallow baking pan.Combine soy sauce,ketchup,red wine vinegar, brown sugar,oil,gingerroot and lemon rind.Pour mixture over fish. Marinate for 30 minutes,turning occasionally.Place skewers on broiler pan.Broil 3" from the heat for three minutes on each side.Serve over rice.Remaining marinade can be combined with 1/4 cup water,heated to boiling and used as a sauce.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pineapple-Papaya Salsa Categories: Sauces, Seafood Yield: 3 Servings 2 md Tomatoes 1 sm Jalapeno chili, minced 1 c Diced peeled pineapple L 1/2 tablespoons lemon 1 c Diced peeled papaya -juice 1/3 c Chopped green onion 1/4 ts Salt 3 tb Chopped fresh cilantro You could serve this with grilled fish. MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving. (Too Busy To Cook, 1991) Happy Cooking From Ed & Company ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oriental Style Beef Filets with August Moon Sauce Categories: Meats, Seafood, Sauces Yield: 4 Servings 4 oz To 4 oz beef filets 1/4 ts Lemon and pepper seasoning 1 ts Seasoned salt 1/2 c Snipped parsley 4 ts Soy sauce AUGUST MOON SAUCE: 4 ts Vegetable oil 1 tb Cornstarch 1 c Chopped peanuts 1/4 ts Ground ginger 8 Water chestnuts, coarsely 2 1/2 tb Sugar -grated 3/4 c Orange juice 1 md Clove garlic, minced 2 tb Small orange rind, slivered Source: MAINBEEF.ZIP GARNISH: Remaining chopped peanuts Savoy or leaf lettuce Green onion flowers Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush over filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend together peanuts with chestnuts, garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets. Pat parsley on tops and sides. Place filets in greased 9 x 12 x 2" baking pan. Bake @ 400 degrees 18 to 20 minutes or until desired doneness. Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange juice and orange rind slivers. Cook over low heat, stirring constantly, for 5 minutes or until thickened. Remove filets to platter. Spoon 2 Tbsp sauce over each filet. Serve remaining sauce in small pitcher. Sprinkle remaining peanuts over tops. Surround with lettuce and green onion flowers. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Ala Betty Categories: Main dish, Poultry, Casseroles, Low cal Yield: 4 Servings -ELAINE RADIS BGMB90B 1/3 c Flour 1 c Chicken broth Pam 2 Lemon 2 Chicken breasts; skinned an Paprika 1 tb Shortening 2 ts Brown sugar DUST WITH 1/2 cup flour, paprika. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole (Pam will do) . Sprinkle with lemon peel, sprinkle top of each breast with brown sugar (1/2 t each piece. Slice second lemon and put over chicken, pour on juice of lemon that is grated lemon. Pour 1 cup chicken broth, stirred with the pan drippings, over the casserole (you can choose not to use the drippings. Cook at 375 degrees for about 50 minutes. Serve over wild rice. This recipe is Aunt Betty's The brown sugar is the secret ingredient; but now you all know ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Breasts Neptune * Categories: Poultry, Seafood Yield: 4 Servings ------------------------------PATTI - VDRRJ67A------------------------------ 4 lg Chicken breast halves; 3 tb Butter or margarine - boneless, skinless 2 Green onions; minced 1/2 ts Salt 1/2 c Green pepper; chopped 1/4 ts Pepper 1 tb Flour 6 oz King Crab -OR- snow crab; 1/2 c Dry white wine -OR- chicken - frozen, thawed - broth 1 tb Lemon juice 1/2 c Whipping cream 1/4 c Cornstarch Parsley; chopped Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish W/sun-Dried Tomatoes Categories: Seafood Yield: 4 Servings -Waldine Van Geffen VGHC42A 2 tb Oil; reserved 1 Lemon; thinly slice 1 ts Dried rosemary; crushed 2 Swordfish steaks; halve, 12 1/4 ts Salt -oz each 1/8 ts Freshly ground pepper 1/4 c Olive oil 1 cl Garlic 4 Oil-pk tomatoes; drain, chop Place lemon in 10" micro-safe baking dish; arrange swordfish on top. Combine 2 T olive oil and the 2 T oil from tomatoes; pour over fish. Sprinkle with rosemary, salt and pepper. Let stand covered at room temperature 1 hour. Process tomatoes, garlic and remaining olive oil in blender to form paste. Cover fish with microwave-safe plastic wrap, turn back 1 corner, and micro HIGH 4 minutes. Spread tomato paste over fish. Cover with wrap, turn backk 1 corner and micro 1 minute. Let stand covered 1 minute. (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Fantastic and Fast Categories: Seafood Yield: 4 Servings -Waldine Van Geffen VGHC42A 2 tb Chopped fresh thyme or 4 Fish fillets or steaks;about 2 ts Dried thyme -6oz ea, 3/4" thick* 4 ts Garlic; minced 1/4 c Dried tomato bits x Salt and pepper 1/4 c Lemon juice Preheat oven to 400~. Cut 4 12" circles from kitchen parchment; fold each circle in half.** Unfold circles and place fish pieces next to folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and pepper, dividing equally. Refold paper over fish so that cut edges meet. Fold and roll cut edges up all the way around to seal packes securely. Place on baking sheet; bake 10 to 12 minutes until packets are browned and puffed. Transfer to plates; cut open to serve. *Any thick-fleshed fish such as halibut, sea bass and orange roughy. **Aluminum foil may be used in place of kitchen parchment. Cut 4 12" squares of foil; proceed as with parchment circles, but bake for 12 minutes. Source: The Sonoma Dried Tomato Cookbook (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Stuffed Shrimp Categories: Seafood Yield: 4 Servings -Waldine Van Geffen VGHC42A 3/4 c Fine fresh bread crumbs 1 tb Olive oil 1 tb Parmesan cheese; grated 3 Green onions; minced x Salt and pepper 2 cl Garllic; minced 1 lb Large or jumbo shrimp; 1 ts Italian parsley; chopped -butterflied 1 ts Fresh thyme; chopped or 4 Lemon wedges; garnish 1/4 ts Dried thyme x Tartar sauce; optional 1 tb Dried tomato bits; heaping Heat oil in a small skillet and saute onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper. Preheat oven to 450~. Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired. Source: The Sonoma Dried Tomato Cookbook (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish W/sun-Dried Tomatoes/olives/lemon Categories: Seafood, Vegetables Yield: 2 Servings -DONNA HARTMAN (HDDW83B) 1 Lemon; slice thin 4 Marinated sun-dried tomatoes 2 Swordfish steak 8 Kalamata olives; pitted Blend tomatoes with 8 pitted Kalamata olives. Lay lemon slice on the bottom of baking dish. Place swordfish steak on the top and spread the sundried tomato and olive mixture onto the swordfish. Bake for 17 to 20 minutes in a preheated oven (350). (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Scallops W/pine Nuts and Dried Tomato Categories: Seafood Yield: 4 Servings -MICHAEL ROBERTS 1/2 c Dry white wine 1 tb Vegetable oil 2 tb Fresh lemon juice 1 1/2 lb Bay scallops; or large 1/2 c Oil-pk sun-dried tomatoes; -sea scallops, halve -drain, pat with p/towels 4 tb Pine nuts 6 tb Unsalted butter 1 tb Shallots; mince fine 2 tb Parsley; chop fine 1 ts Garlic; mince fine Salt and pepper to taste IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel. Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked. Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick. Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper. Pour onto a serving platter. Source: Trump's Restaurant, Los Angeles (wrv) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Thai Fish Curry Vmxv03a Categories: Oriental, Seafood, Vegetables Yield: 2 Servings 1/3 c Finely chopped onion 3/4 ts Dried crushed red pepper 2 tb Mncd frsh cilantro stems 1 tb Vegetable oi 2 tb Mncd frsh lemongrass 3/4 lb 1 1/2" thick sea bass (frm bottom 6" of stalk) Fillets, cut in 3" pieces 1 tb Turmeric 1 c Cnd unswtnd coconut milk 1 tb Mncd fresh ginger 2/3 c Bottled clam juice 1 tb Ground cumin Minced fresh cilantro 3 Lge garlic clvs, halved Freshly cooked rice Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet over med-high heat. Add 2 rounded T spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. From Bon Appetit, June, 1992. MM format by Mike Kean. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stir-Fried Shrimp with Lemon Grass Categories: Seafood, Oriental Yield: 8 Servings -O.Evans VPRJ01A ---------------------------------A MIXTURRE--------------------------------- 1 tb Lemon gras; chopped fine 1/2 ts Salt 1 tb Garlic; chopped 4 Dried chili peppers; seeded Fresh ground pepper -soaked and chopped ---------------------------------B MIXTURRE--------------------------------- 3 tb Fish soy 4 tb Oil 1 tb Sugar 2 lb Large shrimp; shelled 1 tb Cornstarch disolved in 1/4 lb Mushrooms; cut up 2 tb Water 1/4 lb Snow peas; stringed ---------------------------------GARNISHEES--------------------------------- 1/4 c Peanuts; chopped 2 tb Green onion; slivered Pound A Mixture ingredients to a paste in a mortar or in a food processor. Mix the B Mixture and set aside Heat the oil in a wok and add the a mixture and stir-fry until the aroma is released (a few seconds). Increase heat and add shrimp, mushrooms and snow peas for 3 minutes. Add the B Mixture and blend well. Garnish and serve with rice or fried fine noodles. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Crab with Vegetables Fbfj97a Categories: Seafood, Vegetables, Main dish, Low fat Yield: 8 Servings 6 Medium tomatoes;skin/peel 1/2 ts Pepper 1 c Evaporated skim milk 16 oz Imitation Crab 2 tb Margerine 1/4 lb Mushrooms 2 tb Lemon juice 1/2 c Frozen peas 1/8 ts Nutmeg 1/2 c Spiral vegetable pasta 1/4 ts Salt 1/4 c Parmesan cheese Cook tomatoes for 5 min. Add milk and margarine, and cook for 10 minutes. Add next four ingredients. Stir in crabl and remove from heat. Meanwhile, steam mushrooms and peas. Cook pasta for 8 minutes in boiling water; drain. Mix crab sauce with pasta and vegetables in large serving bowl. Sprinkle with cheese and serve. NUTRIENTS PER SERVING: 189 calories 55% carbohydrate 29% protein 16% fat *****SHAPE MAGAZINE 3/92***** ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broiled Open-Faced Crab Sandwiches Categories: Seafood Yield: 4 Servings 1/4 c Finely chopped red pepper 1 Egg, hard boiled, chopped 1/4 c Finely chopped green pepper 1 ts Worcestershire sauce 1/4 c Finely chopped onion 2 tb Mayonnaise 1 Garlic clove, minced 1 ts Dijon mustard 2 tb Butter 1/8 ts Cayenne, or to taste 1/2 lb Crab meat, picked over 2 English muffins* 2 tb Fresh lemon juice 2 tb Freshly grated Parmesan In a large skillet cook the bell peppers, onion, and garlic in the butter over mederately low heat, stirring, until the vegetables are softened. Stir in the crab meat, the lemon juice, the egg, the Worcestershire sauce, the mayonnaise, the mustard, and the cayenne, and divide the mixture among the muffin halves, mounding slightly. Sprinkle the sandwiches with Parmesan and broil under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the tops are just golden. Source: The Best of Gourmet VI ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Panned Fried Fish with Pecan Topping Categories: Seafood, Nuts Yield: 6 Servings ----------------------------------COATINGG---------------------------------- 1 c Pecan, pieces 1 ts Garlic, minced 1/2 c Butter, cut in 1" pieces 1 ts Sauce, Worcestershire 2 ts Juice, lemon 1/4 ts Salt 1/8 ts Pepper, red ------------------------------------FISH------------------------------------- 6 Fish, filets 1/2 ts Pepper, black 2 c Flour 1/8 ts Pepper, red 1 ts Salt Oil, vegetable 1 ts Paprika, sweet Lemon wedges (garnish) Coating: ======== Into a food processor place the pecans, butter, lemon juice, pepper, garlic, Worcestershire and salt. Process until uniform. Fish: ===== Heat the vegetable oil in a skillet to 350 F. Heat enough oil to cover the fish filets half way. Dredge the fish in flour. Shake off any excess. Drop the fish filets in the hot fat and fry for seven minutes on a side (depending on the thickness of a fish.) The fish are done when they are opaque and flake easily with a fork. Assembly: ========= Place the fried filets on a broiler pan and cover with the pecan topping. Place the broiler pan in the oven about 6 inches away from the flame and broil for up to a minute. The fat content is so high here that you shouldn't leave the fish alone. They will cook quickly and there is always the potential for burning. Serve hot on a plate garnished with lemon wedges and parsley. Source: "Heirloom Recipes" by Marcia Adams, 1994 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bourride a la Toulonaise Categories: Seafood, Sauces, Cajun, French Yield: 4 Servings 2 1/2 lb Fish, assorted, whole if 2 tb Parsley -- small, cut into pieces 8 Mussels -- if large 8 Crawfish 2 md Tomatoes, peeled, seeded 1 md Lemon -- chopped 1 qt Water, boiling OR 1 Leek, chopped 1 qt Stock, fish 1/2 c Fennel, chopped 1/4 lb Mushrooms, stems removed 2 md Potatoes, quartered 6 Egg yolks 1 md Onion, red, chopped 2 tb Arrowroot, dissolved in 1 Bay leaf 1 ts Water 1/2 ts Thyme 8 Croutons, garlic OR 4 Garlic, cloves 8 Toasts, garlic Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Octopus with Pepper Salad Categories: Seafood, Barbecue Yield: 4 Servings 1 lb Octopus, small 1 Garlic clove; crushed 1/4 c Olive oil 1 md Bell pepper, green 1/2 c Lemon juice 1 md Bell pepper, red 1 ts Oregano or marjoram, dried 1 md Bell pepper, yellow ----------------------------------DRESSINNG---------------------------------- 1/2 c Olive oil 1 tb Parsley; finely chopped 1 tb Lemon juice 1/2 ts Salt 1 tb Red wine vinegar Pepper 1 Garlic clove; crushed Cut octopus into strips or leave whole if small enough. Wash well and place in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover and place in refrigerator for 24 hours stirring occasionally. Cut capsicums into four lengthways, remove seeds and white membrane. Brush outer skin with oil and place skin down on hot barbecue until skins are well blistered, rub skins off with a towel. Arrange on plates, alternating colours. Drizzle with half of the dressing and set aside. Heat barbecue to medium heat. Place Octopus on the barbecue plate and cook for 15-20 minutes, turning frequently and splashing on a little marinade as they cook. Remove and pile into the centre of the pepper salad. Pour over remaining dressing and serve with fresh garden salad. found on rec.food.recipes Stephanie da Silva (arielle@taronga.com), moderator ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oktapodi Toursi (Pickled Octopus) Categories: Seafood Yield: 8 Servings 2 1/4 lb Young octopus Salt; to taste 1/2 c Olive oil Black pepper; to taste 1/2 c Red wine vinegar 1 ts Dried thyme 4 Garlic clove Lemon wedges, to serve Prepare and wash the octopus (as in Octopus in Red Wine). Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender. Test it with a skewer. Drain off any remaining liquid and set aside to cool. Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar. Mix enough oil and vinegar to fill the jar - the exact amount will depend on the relative volumes of the seafood and the container - stir in the garlic and season with salt and pepper. If you are using dried thyme, mix it with the liquid at this stage. Pour it over the octopus, making sure that every last piece is completely immersed. If you are using thyme stalks, push them into the jar. Cover the jar and set it aside for at least 4-5 days before using. To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges. Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment. A Taste Of The Greek Islands by Pamela Westland found on rec.food.recipes Stephanie da Silva (arielle@taronga.com), moderator ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Halibut with Orange Categories: Seafood Yield: 4 Servings 2 oz Plain Flour 1 tb Cooking Oil 4 Halibut Steaks, 4-6oz each 6 fl Fresh Orange Juice 1 oz Butter Juice of 1/2 lemon Mix the flour and nutmeg. Dust the fish with it. In a large frying pan, big enough to take all the steaks, heat the butter and oil. Saute the steaks gently on both sides for 3 to 4 minutes. Turn up the heat, add the orange, Lemon juice and worcester sauce and bring to a rapid boil, spooning sauce all the time over the fish. It will thicken and glaze in 1 or 2 minutes. The fish will be tender and succulent. Serve at once with Tagliatelle or new potatoes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garlic Braised Tuna Steaks Categories: Main dish, Meats, Seafood, Microwave, Sauces Yield: 4 Servings 4 Tuna steaks, 1" thick 1 T Butter 1 Garlic clove, peeled and 1/2 c Red wine -cut in thin slivers 1/2 c Water 8 oz Button onions, peeled 1 Bay leaf -----------------------------------SAUCE------------------------------------ 1 T Butter 1 T Chopped parsley 1 T Flour Squeeze of lemon juice 1 T Tomato paste Salt and pepper 1/2 t Thyme ----------------------------------GARNISHH---------------------------------- 1 lb Spinach, washed and thinly 1 T Butter -sliced Make small slits in the tuna steaks with a knife and insert a sliver of garlic into each slit. Heat a browning dish for 3 minutes on High. Drop in 1T butter and the peeled onions. Heat for 1-2 minutes on High, stirring occasionally, until the onions begin to brown. Pour in the water and wine. Transfer the contents of the browning dish to a large casserole. Add the bay leaf and fish to the casserole, cover loosely and cook for 5 minutes on High. Remove the fish and onions from the casserole and keep them warm. Melt 1T butter in small, deep bowl for 30 seconds on High. Stir in the flour and cook for 1-2 minutes on High or until flour is lightly browned. Pour in the cooking liquid from the fish, and add the tomato paste and thyme. Cook for 2-3 minutes on High, stirring occasionally until thickened. Add the parsley, lemon juice, salt and pepper, and set aside with the fish. Melt the remaining butter in a small casserole on High for 30 seconds. Put in the spinach, cover loosely and cook for 1-2 minutes on High. Spread the spinach onto a serving plate and combine the fish and sauce to re-heat for 30 seconds on High. Arrange the fish and onions on top of the bed of spinach and pour the sauce over to serve. The Complete Microwave Cookbook. Judith Ferguson and Celia Norman. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Redfish Mousquetaire Categories: Seafood Yield: 4 Servings 2 c Water 1 md Onion, chopped 1 c Wine, white Salt (to taste) 2 md Lemons, halved Pepper (to taste) 4 Peppercorns, black 4 Redfish, filets -----------------------------MOUSQUETAIREE SAUCE----------------------------- 3 lg Egg yolks 2 tb Water, hot 1 tb Juice, lemon 2 tb Onions, green, minced 1 pn Salt 1 tb Parsley, minced 1 pn Pepper, white 1/4 c Stock, beef OR 1/4 ts Mustard, dry 1/4 c Consomme, beef 2 1/4 c Oil, olive 1 pn Pepper, cayenne Bring all of the ingredients except the filets to a boil (squeeze the juice from the lemons into the water, then add the lemon rinds) and reduce the heat. Add redfish filets and poach for 8 to 10 minutes or until just cooked through. Cook and serve with mousquetaire sauce. Mousquetaire Sauce: =================== Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Calamari Categories: Seafood, Appetizers, Cajun Yield: 4 Servings 12 Squid 2 Lemons Flour, for dusting Salt (to taste) Oil, for frying Pepper (to taste) Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh. Cut the squid into pieces and rinse in cold water. Drain and dredge the squid in flour, shaking off the excess. Carefully fry in hot oil until golden brown. Do not crowd the pot. Season with lemon juice, salt and pepper. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Octopus Salad Categories: Seafood, Salads, Mexican Yield: 1 Servings 2 lb Octopus, cleaned, cooked; 3/4 c Corn, kernel Cut in 1" pieces or smaller 9 oz Kidney beans; drained 1 sm Red bell pepper, seeded & Romaine lettuce leaves -sliced in bite sized strips Salt/pepper -------------------------------CHILE DRESSSING------------------------------- 1/2 c Oil 1 1/2 ts Ground cumin 1/3 c Lemon juice 1 Chile serrano; 1 1/2 ts Dry oregano -seeded & minced Cook octopus in boiling water until opaque (not too long, probably less than 1 min.). Drain, rinse in cold water and pat dry. (Remove skin if desired). Cut to size. Prepare Chile Dressing: Mix salad oil, lemon juice, dry oregano and ground cumin and one or two jalapeno or serrano chiles, seeded and minced. Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with salad mixture, season with salt and pepper to taste. found on rec.food.recipes Stephanie da Silva (arielle@taronga.com), moderator ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Lafitte Categories: Appetizers, Seafood, Cajun Yield: 4 Servings --------------------------GARLIC ONION CRREAM SAUCE-------------------------- 2 tb Butter, clarified 1/2 c Cream 1 Garlic, clove 1/2 lb Crabmeat 1 tb Onion, green, minced 2 tb Butter, clarified 1 Shallot, minced 1 tb Flour 1 ts Dill weed 24 Oysters, on the half shell 1/2 c Wine, white Salt, rock --------------------------WINE AND TARRAGGON SAUCE-------------------------- 2 lg Egg yolks 2 tb Wine, white 1 ds Salt 1/2 lb Butter 1 ts Juice, lemon Salt (to taste) 1 ts Tarragon Pepper, white (to taste) Garlic Onion Cream Sauce : ========================== Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Wine and Tarragon Sauce: ======================== Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while. Reduce the wine and tarragon to a paste and add. Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper. Oysters: ======== Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds. After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Crawfish Tails Categories: Seafood, Cajun Yield: 4 Servings ----------------------------------CRAWFISSH---------------------------------- 1 lb Crawfish tails, peeled, 12 oz Beer, dark -- and deveined 1 ds Pepper, cayenne 1/2 c Sherry Pepper (to taste) 1 1/2 c Flour Salt (to taste) 2 lg Eggs Oil (for deep fat frying) 1 pn Salt -----------------------------------SAUCE------------------------------------ 2 lg Egg yolks 1 tb Sherry 1 tb Juice, lemon 1 ts Chives, minced 1/2 ts Mustard, dry 1 ts Ketchup 1/4 ts Sauce, Worcestershire 1 ds Pepper, cayenne 1 ds Tabasco Pepper (to taste) 3/4 c Oil Salt (to taste) 1 tb Water, hot Crawfish: ========= Marinate the tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne until smooth and slowly add beer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip in batter. Fry in hot oil until golden. Sauce: ====== Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Cheesecake Categories: Appetizers, Dairy, Seafood, Cheesecakes Yield: 12 Servings 1 c Crackers - ritz, crushed 2 ts Onion - grated 3 tb Butter - melted 1/4 ts Old Bay or chowder seasoning 16 oz Cream cheese softened 2 dr Tabasco sauce 3 Eggs 1/8 ts Ground pepper - fresh 1/4 c Sour cream 1 c Lump crabmeat -- canned 1 ts Lemon juice - fresh 1/2 c Sour cream Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Posted on rec.food.recipes by DI2@delphi.com ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Summertime Shrimp Salad * Categories: Seafood, Salads, Fruits Yield: 4 Servings ------------------------------PATTI - VDRRJ67A------------------------------ ----------------------------------DRESSINNG---------------------------------- 1/2 c Miracle whip 1/2 ts Basil; crushed 1 tb Lemon juice 1/2 ts Salt 1 ts Dried chives; chopped -----------------------------------SALAD------------------------------------ 1 1/2 lb Shrimp; cleaned, cooked 1 c Celery; chopped 2 Eggs; hard boiled, chopped 1/2 c Green onions; chopped 1 c Apples; chopped Mix dressing, juice and seasonings in a large bowl. Add remaining ingredients; mix lightly. Cover and chill. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Citrus Lobster Salad ** Categories: Seafood, Fruits, Salads, Low cal Yield: 4 Servings ------------------------------PATTI - VDRRJ67A------------------------------ 3 8 oz lobster tails; fresh or 1 tb Fresh lemon juice - frozen 1 ts Grated orange rind 1 md Pink grapefruit; peeled and 1 ts Grated lime rind - sectioned 1/8 ts White pepper 1 md Orange; peeled and sectioned 4 c Fresh spinach leaves; torn 1/4 c Orange yogurt 2 ts Fresh chives; chopped 3 tb Orange juice Orange rind curls (opt) Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Crabs Categories: Italian, Seafood, Salads Yield: 6 Servings 1 1/2 Lemons 3 Stalks celery, chopped 1/2 c Olive oil Parsley, chopped 6 Cloves garlic, minced To cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead man's fingers -- the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, olive oil, garlic, celery, and parlsey and pour over crabs. Turn occasionally while marinating. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mr. A's Turtle Soup Categories: Soups/stews, Seafood, Meats Yield: 6 Servings 15 To 20 lbs. fresh or frozen 1 tb Marjoram -turtle meat 2 ts Gumbo file 6 Carrots 1 ts Coriander 4 Onions 6 Bay leaves 1 Stalk celery, diced fine 1 Kitchen spoon ground mace 1/2 Gal. Burgundy 1/2 oz Spanish Saffron 4 To 5 gals. Povirade sauce 1 lb Whole anise 1 lb Gelatin 10 Whole lemons Stock pot: veal bones Boil turtle meat until tender; reduce stock and clarify. Add ingredients for stock pot. To stock pot add carrots, onions, celery, Burgundy, and Povirade sauce. Tighten with gelatin. This recipe will yield approximately 10 gallons. Under refrigeration, the soup will hold for several weeks. Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity. From Mr. A's Restaurant - San Diego ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chiu Chow Lemon Chicken Categories: Chinese, Poultry Yield: 4 Servings ----------------------------------CHICKENN---------------------------------- 8 Chicken breasts, boned and 1 bn Chives - skinned 4 Garlic cloves; finely minced 1 c Slivered almonds 1 tb Finely minced fresh ginger -----------------------------------SAUCE------------------------------------ 2 ts Grated lemon peel, or: 1/4 c Chicken broth - finely minced lemon peel 2 tb Light soy sauce 1/2 c Lemon juice 1/2 ts Salt 6 tb Sugar ---------------------------------TO FINISSH--------------------------------- 2 tb Cornstarch 1 c All-purpose flour 1/4 c Cooking oil 4 tb Unsalted butter Salt and pepper ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Pot Lemon Chicken Categories: Chinese, Poultry Yield: 4 Servings -----------------------------------SAUCE------------------------------------ 1 tb Wine 1/4 c Soup stock 1 tb Brown sugar 1 1/2 ts Salt 1 ts Oyster sauce 1 1/2 ts Cornstarch ds Sesame oil ------------------------------MAIN INGREDDIENTS------------------------------ 2 tb Oil -(boned works well, too) 2 sl Ginger, more if desired 1 lg Lemon, sliced and seeded 1 Chicken, with bones 2 Green onion stalks, cut -cut in bit sized pieced -into 1 1/2 in peices Combine sauce ingredients and set aside. Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes. (Optional) Use a cornstartch solution to thicken the liquid. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Pork W/ Cellophane Noodles Categories: Meats, Seafood, Pasta Yield: 4 Servings 1/2 lb Shrimp, medium, (24-30/lb) 6 Dried black mushrooms - wash, shell, devein - soak in hot water 20 Min. - dice -drain; save 1 c soak liquid 1/4 lb Pork, lean; slice -rinse, discard stems, slice 1 Onions; coarsely chopped 6 oz Cellophane noodles 1 tb Sherry - soak in hot water 10 Min. 1 tb Dark soy - then in cold water 30 Min. 1 ds Pepper 8 c Boiling water 2 tb Oil; for stir frying Preparation: - To 8 c of boiling water, add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten. - Heat Wok - Add oil and let heat - Add onion; stir fry until translucent - Add pork; stir fry until loses pinkness [2-3] Min. - Add shrimp; stir until pinkish - Add sherry; stir quickly until evaporates - Sprinkle w/ soy & pepper - Add mushrooms; stir fry [2] Min. - Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently - Serve! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Mousse Categories: Appetizers, Seafood Yield: 8 Servings 3 tb Flour 1/2 c Tarragon vinegar 3 tb Powdered sugar 3 tb Melted butter 2 ts Dijon style mustard 2 Plain gelatin, envelope 2 ts Salt 1/4 c Water, cold Few grains cayenne 3 c Salmon, flaked 4 Eggs 1 c Cream, whipped 1 1/2 c Milk Mix flour, sugar, mustard, salt and cayenne in top of double boiler. Add eggs and whisk until smooth. Add milk. Stir in vinegar, slowly (or it will curdle); mix well. Cook over hot water until thickened, stirring constantly. Add butter. Soften gelatin in cold water; add to hot mixture. Stir until gelatin is completely dissolved. Add salmon. Chill, stirring occasionally. When slightly thickened, fold in whipped cream. Turn into a 2 quart fish shaped mold rinsed with cold water. Unmold on lettuce. Decorate with slices of pimento, olive, and thin slices of radish set in appropriate places for eyes and scales. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: George Fassett's Poor Man's Lobster Categories: Seafood Yield: 1 Serving Text only "If you like seafood, try this sometime. It's a fillet from the Monk Fish, and is usually available at most fresh seafood counters. The meat is translucent pink, with a darker purple membrane on one side. Cut off that membrane, and discard. Then cut the fillet into 1 1/2 to 2 inch chunks. Bring a pan of water to a boil and drop the chunks into it. Count to 10 then spoon back out. The meat will double in size and be a nice white color. Place chunks on a broiling pan and baste with melted butter (add lemon and/or garlic if desired). Broil on each side for about 5 minutes, until lightly browned. Cut into fork-sized pieces and dip into melted butter, just as you would lobster. A little milder flavor, but definitely is a good substitute, at a much cheaper price! Cook some cube steaks with this meal and call it Poor Man's Surf and Turf!" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tournedos of Lotte with Lobster and Lobster Butter Categories: Seafood Yield: 6 Servings -------------------------------LOBSTER BUUTTER------------------------------- 2 1/2 lb Lobster -- crushed 2 tb Butter, clarified 1/4 ts Thyme, dried 1 sm Onion, coarsely chopped 1/4 ts Tarragon, dried 1 Carrot, peeled and coarsely 1 Bay leaf -- chopped 2 tb Cognac 1 Celery stalk, trimmed and 3 lb Butter, unsalted -- coarsely chopped 1/3 c Tomato paste 1 Garlic clove, peeled, ------------------------------LOTTE AND SSAUCE------------------------------ 18 Lotte, (Monkfish), skinned 2 c Whipping cream -- fillet, 2 ounces each Salt (to taste) 1/2 c Butter, clarified Pepper, white (to taste) 1/4 c Shallot, finely chopped Parsley, sprigs 1/4 c Cognac FOR LOBSTER BUTTER: Steam or boil lobsters until just tender, 8 to 10 minutes. Cool, then remove all lobster meat from shells. Refrigerate meat, covered; set aside. In large saucepan, heat 2 tablespoons clarified butter. Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes. Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes. Add butter and tomato paste and simmer gently, covered, 2 to 3 hours. Strain, pressing solids firmly. Set aside for 15 minutes. Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (discard residue.) Cool, then chill or freeze in small containers. FOR LOTTE AND SAUCE: Pat lotte dry; sprinkle with salt and pepper. Heat 1/2 cup clarified butter in heavy large skillet over medium high heat. Working in batches if necessary, saute lotte until lightly golden, about 2 minutes per side. Scatter shallot around fish and cook 2 minutes longer. Pour in 1/2 cup Cognac and cook 1 minute longer. Transfer to warm serving plates and keep warm. Add 1 cup cream to skillet and reduce by half. Add remaining cup and boil until thick enough to coat a spoon lightly. Lower heat and spoon in the 1/2 cup lobster butter a little at a time, whisking constantly. Strain sauce into clean saucepan. Cut reserved lobster meat into thick slices and add. Simmer gently 2 minutes. Place lobster pieces between pieces of lotte. Nap with sauce; garnish with parsley and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Skate Wings with Capers Categories: Seafood, Microwave Yield: 4 Servings 1 kg Skate Wings, frozen 60 g Butter Salt 4 ts Capres Pepper 1 ts Parsley -------------------------------COURT BOUIILLON------------------------------- 100 g Carottes, sliced 2 dl Water 100 g Onions, sliced 1 ts Vinaigre Put all the ingredients for the court-bouillon in a microwave dish, season, cover and cook in the micro-wave on high for 7 mins. Put the frozen Skate Wings in the court-bouillon and cover. Cook on high for 20 mins. In a bowl, put the butter and the capres and melt for 2 mins. Place the fish on a serving dish, and pour over the butter sauce. Sprinkle with chopped parsley. Micro-wave cooking time: 29 mins. Ordinary cooking time: 30 mins. You can cook this in a saucepan with a cold court-bouillon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pineapple Boats Ahoy Categories: Diabetic, Seafood, Salads, Fruits Yield: 3 Servings -----------------------------------SALAD------------------------------------ 4 1/2 c Water 1 md Grapefruit 1 1/2 lb Shrimp, fresh 1 md Avocado 1 lg Pineapple, fresh 1 Lime; juice of (2 to 3 tb) 1 md Orange ----------------------------------DRESSINNG---------------------------------- 1/2 c Oil, vegetable 1/2 ts Salt 2 tb Wine, dry white 1/2 ts Paprika 2 tb Lime juice 1 ts Honey Bring water to a boil. Add shrimp; return to a boil. Lover heat, and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water. Chill. Peel and devein shrimp; set aside. Cut pineapple in half lengthwise. Scoop out pulp, leaving shells 1/2 to 1/4 inch thick. Cut pineapple pulp into bite-size pieces, discarding core. Set aside 1 cup pineapple pieces; reserve remaining pieces for use in other recipes. Peel, seed, and seciton orange and grapefruit; combine fruit sections with 1 cup pineapple pieces and shrimp. Cover; chill until ready to serve. Before serving, peel and dice avocado; sprinkle with lime juice to prevent discoloration. Combine avocado and shrimp mixture; spoon into reserved pineapple shells. Pour dressing over top before serving. Dressing: Combine all ingredients in container of electric blender; blend well. Serve immediately. Yield: 3/4 cup. SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Terrine of America's Three Smoked Fish Categories: Seafood Yield: 12 Servings -----------------------------------MOUSSEE----------------------------------- 1 1/2 lb Fish, white, fillets (such 6 dr Hot pepper sauce -- as monkfish, or halibut) 2 ts Salt -- trimmed, cut into chunks 1 pn Pepper, white 1/2 lb Fish, white, smoked, cut 1 1/4 lb Salmon, chilled, cut into -- into chunks -- 1/2-inch-thick slices 2 Egg yolks 1 1/4 lb Sturgeon, smoked, chilled 3 Egg whites -- sliced into 1/2-inch 2 c Cream, whipping -- thick slices 1/2 c Parsley, chopped ----------------------------------DRESSINNG---------------------------------- 2 Egg yolks 2 c Cream, sour 1 tb Water, cold 1/4 c Champagne OR 1 c Oil, vegetable 1/4 c Wine, white, dry (opt) 2 tb Oil, vegetable 2 ts Salt (or to taste) 6 tb Vinegar, white wine 1/2 ts Pepper, black, ground ---------------------------------GARNISHEES--------------------------------- 2 Eggs, cooked, hard 4 oz Caviar, golden (fresh white 1 sm Onion, finely chopped -- fish roe) 1/4 c Parsley, chopped 4 oz Caviar, sturgeon For Mousse: =========== Process fish fillets, smoked white fish, and egg yolks to smooth puree in processor, working in batches as necessary and scraping down sides occasionally. Add egg whites one by one, blending well. Gradually add cream, scraping sides of bowl as needed. Transfer mousse to bowl and place bowl in a larger bowl of ice. Stir in 1/2 cup parsley, hot pepper sauce, salt and a pinch of pepper. Adjust seasonings to taste and chill well. Lightly butter a 12 x 3 x 4-inch ceramic terrine (a standard 9 x 3-inch loaf pan can also be used). Preheat oven to 350 F. Place well chilled smoked salmon on work surface and split it down center, removing any small bones. Cut each half into rectangles about 2 inches wide and the length of the mold, squaring off edges neatly. Cut two rectangles of smoked sturgeon to the same size. Use a rubber spatula to spread 1/4 inch layer of mousse evenly over the bottom and sides of the mold. Lay one rectangle of smoked salmon down the center. Spread a 1/2 inch thick layer of mousse over the salmon, smoothing neatly. Top with a layer of smoked sturgeon, then 1/2 inch layer of mousse; repeat until mold is filled, ending with smooth layer of mousse. Tap filled pan gently on work surface to eliminate air bubbles. Top with buttered aluminum foil, buttered side down. Wrap a second layer of foil over top and place mold in a roasting pan. Place the pan on the center rack of your oven and pour hot water into roasting pan to come about halfway up outside of terrine. Bake 45 to 60 minutes, or until a skewer inserted in center comes out clean (a 9 x 3 inch mold may take as long as 1 hour and 10 minutes.) Remove the mold from the water bath and cool on rack. For Dressing: ============= Place egg yolks and water in bowl of mixer and beat until creamy. Add oil very slowly. When about half of the oil has been incorporated, begin alternating oil and vinegar, adding them in a thin stream. Whisk in sour cream briefly, then Champagne. Add salt and pepper and chill dressing, thinning, if necessary, with a little milk. To garnish; separate the hard cooked egg yolks from egg whites and chop each coarsely. Use a napkin to press whites and yolks separately through a sieve. To serve, run a knife around the edges of the terrine, then unmold by inverting it onto a serving platter. Holding a kitchen towel dipped in hot water over the mold for a few seconds, lift off the mold. Slice the terrine with a knife dipped in cold water. Cover the bottom of each chilled serving plate with dressing. Center a slice of terrine on each plate. Surround the terrine with a ring of chopped egg yolk and egg white, onion and parsley. Place 6 small spoonfuls of caviar, 2 of each kind of roe, over the garnishes around the plate. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Snapper in Brodetto with Polenta Categories: Seafood Yield: 6 Servings ----------------------------------POLENTAA---------------------------------- 6 c Water, cold 1 Bay leaf 1 tb Butter, unsalted 1 1/2 c Cornmeal 1 ts Salt --------------------------RED SNAPPER IN BRODETTO-------------------------- 4 lb Red Snapper, cleaned OR 1/2 c Scallion, finely chopped 4 lb Stripped Bass, cleaned OR -- white part only 4 lb Sea Bass, cleaned OR Salt 4 lb Monkfish, cleaned 2 tb Paste, tomato 2 c Oil, vegetable 1/4 c Vinegar, red wine (or more) 1 c Flour, all purpose 3 c Water, hot 3/4 c Oil, olive Pepper (to taste) 1 c Onion, finely chopped For Polenta: ============ In a heavy saucepan, combine water, butter, salt and bay leaf. Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat. Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes. Cover and keep warm. For Red Snapper in Brodetto: ============================ With a cleaver, cut each fish into 3 pieces, leaving head and tail on. Heat vegetable oil in skillet to about 350 F. Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes. Drain on paper towels and set aside. In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and saute, tossing until lightly golden, about 5 minutes. Add fish in single layer and sprinkle with salt. Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally. Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes. Carefully turn pieces of fish. Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes. Transfer fish and a mounded spoonful of polenta to warm serving plates. Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed. Pour over fish and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sole a la Catalane Categories: Seafood Yield: 4 Servings 4 md Tomatoes, rips 2 Sole, fillets, (about 6 14 tb Butter, unsalted, cut into -- ounces each), split -- pieces, plus more as -- lengthwise -- needed 1/2 c Wine, white, dry 4 sm Onion, white, thinly 1 tb Parsley, chopped -- sliced 1 tb Chives, fresh, chopped 2 tb Shallot, finely chopped Preheat the oven to 300 F. Carefully cut the out core of each tomato, removing a small, narrow plug and leaving the tomato intact. Blanch the tomatoes in boiling water for a few seconds; drain under cold water and slip off their skins. Cut a lid from the smooth bottom of each tomato (opposite the core) and set aside. With a melon scoop or spoon, carefully hollow out the pulp and seeds from the tomatoes, leaving a neat shell. Place the tomatoes and their lids in a small buttered baking dish, sprinkle with salt and pepper, set aside. In a small skillet, heat 2 tablespoons of butter and saute the sliced onions over medium heat until softened but not browned, 5 to 7 minutes. Spoon cooked onions into the hollowed tomatoes, dividing evenly. On a work surface, gently flatten the sole fillets, tapping them with the side of a wide knife blade. Carefully roll up each fillet, beginning with the small (tail) end and with the smooth, shiny skinned surface on the inside. Lightly butter a heat-proof shallow baking dish in which the fillets will fit compactly. Scatter shallot into the dish, then arrange rolled fish fillets over shallot. Salt and pepper the fish lightly and pour wine over all. Cover the dish with buttered parchment or waxed paper, buttered side down. Place the pan over medium heat and bring almost to a boil. Place the pan of fish and the pan of tomatoes in the oven. Bake until fillets are just cooked through, 6 to 8 minutes. DO NOT OVERCOOK. Remove the pans from the oven. With a slotted spatula, lift each fillet, draining all of the liquid back into the pan, and place each fillet upright in a tomato. Place the pan of fish-cooking liquid over high heat and boil the liquid until it's reduced to a few tablespoons of syrupy liquid. Reduce the heat to very low. Whisk in the remaining 12 tablespoons of butter, 1 or 2 pieces at a time, adding more only when the previous addition has become creamy and smooth. Strain this sauce into a small bowl, stir in the parsley and chives and season to taste with salt and pepper. Place each stuffed tomato on a warm serving plate. Spoon some of the sauce over each fillet and around each tomato. Gently replace the lids and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Pan Roast Categories: Appetizers, Seafood Yield: 1 Servings 2 tb Broth, clam OR 9 md Oysters, shucked with liquor 2 tb Juice, clam 1 1/2 tb Chili sauce 2 tb Butter 1/2 c Half and half 1/4 ts Paprika 1 sl Toast 1 pn Celery salt 1 pn Paprika 1 tb Sauce, Worcestershire In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mako Shark Steak Au Poivre Categories: Seafood Yield: 6 Servings 12 sl Mako shark, (@ 4 oz each) 3 tb Shallots, finely chopped -- skin removed 1/3 c Cognac, plus more as needed Salt 2 c Whipping cream Pepper, coarsely crushed 2 tb Veal glaze ** OR 1/2 c Butter, clarified ** 1/3 c Veal stock ** ** See recipes for Clarified Butter, Veal Glaze and Veal Stock. Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating. Heat clarified butter (*) in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, veal glaze (*) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pastel De Pescado Categories: Pies, Seafood Yield: 8 Servings -----------------------------------PASTRYY----------------------------------- 3 c Flour, all purpose 1/2 c Butter, unsalted, chilled 2 ts Salt -- cut into small pieces 1 pn Sugar 1/4 c Water, cold (about) ----------------------------------FILLINGG---------------------------------- 2 bn Swiss chard, (3 to 4 lbs) 1 pn Cumin, powder -- coarsely chopped 1 pn Thyme, dried 2 tb Butter, unsalted 1/2 Lemon, juice of (to taste) 2 tb Oil, olive Salt 2 sm Chiles, split lengthwise, 1 lg Egg yolk, mixed with 1 ts -- trimmed, seeded, finely -- water -- chopped 2 lb Cod, fillets, OR 3 Garlic, cloves, chopped 2 lb Whitefish, fillets 1 ts Ginger, finely chopped 1 pn Mustard, black, seeds 1 md Onion, chopped -- (optional) 1 pn Nutmeg, ground For Pastry: =========== In a mixing bowl or processor, combine the flour, the salt, and sugar. Cut in 1/2 cup of butter until crumbly. Add just enough cold water so that they dough holds together in a ball. Seal in plastic wrap and refrigerate for at least 1 hour. For Filling: ============ Working in small batches, blanch the Swiss chard in boiling salted water. Drain, rinse under cold water, and thoroughly squeeze dry. Chop the chard finely and set aside. Heat 2 tablespoons of butter and oil in a large skillet. Add chilies, garlic, ginger and saute over medium heat for 1 minute without browning. Add the onion, and cook with stirring until translucent. Add the nutmeg, cumin and thyme and cook 1 minute longer. Add Swiss chard and stir until completely dry. Remove from heat, season to taste with lemon juice and salt, and set aside. To Assemble: ============ Roll out the dough on a lightly floured work surface to a very large circle 1/4 inch thick. Fold into quarters and carefully transfer the dough to a buttered 9-inch springform pan. Unfold the dough and gently fit it into the bottom of the pan, leaving a generous overhang. Brush the bottom and sides with some of the egg yolk mixture and set aside to dry for about 10 minutes. Preheat oven to 375 F. Spread half of the Swiss chard filling over the dough and arrange fish fillets on top. Cover evenly with remaining Swiss chard. Gently gather up the edges of the dough in the center, and twist it into a topknot, pinching the knot with thumb and forefinger. Leaving a knot 2 to 3 inches high, cut off the excess dough. Brush with the remaining egg yolk mixture and sprinkle with mustard seeds, and cut several slashes around the top. Place on a baking sheet and bake until golden, 1 to 1 1/4 hours. Cool completely on a rack before removing sides of the pan. Cut into wedges and serve at room temperature. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Rillettes Categories: Casseroles, Seafood Yield: 8 Servings Court Bouillon ** -----------------------------------SALMONN----------------------------------- 3/4 lb Salmon, fillets or steaks, 1 c Butter, unsalted, softened -- fresh, trimmed, skin on 1 tb Armagnac 1 tb Salt, sea 3/4 lb Salmon, smoked, trimmed, and 1/2 ts Peppercorns, whole -- cut into shreds 1 sm Chili, dried 4 oz Roe, salmon --------------------------------TOAST STRRIPS-------------------------------- Oil, olive -- trimmed, each slice cut 1 Bread, white, loaf, sliced -- into 3 long strips -- 3/4-inch thick, crusts ** See recipe for Court Bouillon. Bring the Court Bouillon to a boil in a skillet. Add the salmon and lower the heat to simmer. Place a sheet of buttered parchment paper or aluminum foil, buttered side down, over the salmon. Poach until the fish is just opaque in the center, (about 8 minutes), or about 10 minutes per inch of thickness; DO NOT OVERCOOK. Remove from the heat and cool salmon completely in the broth. To make up a seasoning mixture, use a small spice or coffee mill to grind the sea salt, 1/2 teaspoon peppercorns and chili. Drain the poached salmon, remove its skin, and cut it into 1/2-inch pieces. Place the salmon pieces, butter, Armagnac and a pinch of the seasoning mixture into a processor and blend it all into a very smooth puree. Add the shredded smoked salmon to the processor and process with rapid on and off pulses just until the mixture is blended. There should be visible shreds of smoked salmon. Transfer the mixture to a mixing bowl. Gently fold salmon roe into the mixture until blended, taking care not to crush the eggs. Adjust the seasoning. Spoon mixture into a 4-cup souffle dish, straight-sided gratin dish, or casserole, lightly tapping mold on towel lined work surface to eliminate any air bubbles. Cover the dish with a plastic wrap and chill. (The Court Bouillon can be prepared 1 or 2 days ahead.) For Toast Strips: ================= Preheat oven to 325 F. Rub a baking sheet with a thin film of olive oil. Arrange the bread strips on the baking sheet and bake them on the center rack of the oven, without turning, until lightly golden (15 to 20 minutes.) Remove the rillettes from the refrigerator 20 minutes before serving. Dip the serving spoon in cold water and scoop onto cool plates. Serve with warm toast strips. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Swordfish Escabeche Categories: Seafood Yield: 2 Servings 2 lg Swordfish, steaks, -- (about 8 oz each) ----------------------------------MARINADDE---------------------------------- 1/4 c Juice, lime, fresh 1 ts Salt 1 1/2 c Water -----------------------------------SAUCE------------------------------------ 3/4 ts Oregano, toasted * 1 Cinnamon, stick 2 Bay leaves 1 lg Garlic, clove, peeled 2 Allspice, whole 1/2 ts Sugar 1/3 ts Peppercorns, black 1 Garlic clove, minced, 1/2 ts Cumin seeds -- toasted ** 1 Clove ----------------------------------ASSEMBLLY---------------------------------- 3/4 c Vinegar, red wine -- thin rings 1/4 c Oil, olive 2 Chilies, red, sliced into 1/2 md Onion, sweet, sliced into -- thin rings * Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes. Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Crab Toast on French Baguettes W Fresh Plum S Categories: Seafood, Chinese Yield: 4 Servings 12 sl Baguette, French, sliced 1 tb Lard, fresh, minced -- 3/4-inch thick, 1 1/2 ts Salt, kosher -- sliced diagonally 2 ts Wine, Chinese, rice OR 1/4 lb Shrimp, fresh, shelled, 2 ts Sherry, dry -- deveined 2 ts Water 1/4 lb Crabmeat, fresh 4 ts Cornstarch 1 tb Ginger, minced 1/4 c Waterchestnuts, fresh, 1 tb Scallion, minced, white -- diced -- and light green parts 1 lg Egg white, stiffly beaten -- only ----------------------------------ASSEMBLLY---------------------------------- Seeds, sesame, black Oil, corn OR Ham, Smithfield, minced Oil, peanut (for frying) Coriander, fresh, whole Sauce, plum ** Leave the baguette slices out on a rack overnight to dry, or place them in a low oven for about 10 minutes per side until dry ot the touch. Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend. Fold in the beaten egg white. Assembly: ========= Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant 3/4 inch, tapering the mound where it meets the edge of the brad to form a smooth dome. Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf. Deep-fry, topping side down, in 350 F oil until the topping is golden, about 4 minutes. Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette. Remove promptly to paper towels to drain. Serve with warm or cooled plum sauce. ** This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Stuffed Ravioli with Basil Categories: Seafood, Italian Yield: 4 Servings ----------------------------------FILLINGG---------------------------------- 2 tb Butter 1/2 lb Shrimp, fresh, peeled, 1 md Onion, finely chopped -- deveined, chopped 1 Garlic, clove, finely Pepper, cayenne -- chopped Pepper, white 4 md Tomatoes, skinned, seeded Salt -- and coarsely chopped -----------------------------------PASTA------------------------------------ 9 oz Flour 1/4 c Water 1 lg Egg 1 ts Salt 1 tb Butter, unsalted, melted Egg wash ** -----------------------------------SAUCE------------------------------------ 1/2 c Puree, basil *** Salt (to taste) 2 c Cream, heavy Pepper (to taste) 2 tb Cheese, Parmesan, grated ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste. *** In a blender, add fresh basil to 1 tablespoon of white wine. Filling: ======== Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold. Pasta: ====== In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.) Sauce: ====== Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Assembly: ========= Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn't used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this "spare" piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrett Categories: Seafood Yield: 4 Servings --------------------------------VINAIGRETTTE-------------------------------- 1/4 oz Truffles 1 bn Dill, chopped 1 oz Vinegar, red wine Salt (to taste) 3 oz Oil, peanut Pepper (to taste) 1 oz Shallots, finely chopped -------------------------------COURT BOUIILLON------------------------------- 1 ga Water 8 oz Onion 8 oz Carrots 10 Peppercorns 8 oz Celery 2 Bay leaves 1/2 Leek Salt (to taste) 2 Garlic, cloves Pepper (to taste) -----------------------------------SALAD------------------------------------ 1 ga Court Bouillon 1 Endive, Belgian, head 16 Crayfish 1 Chicory, red, head 8 Eggs, quail Vinaigrette dressing Vinaigrette: ============ Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste. Court Bouillon: =============== Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes. Strain. Salad: ====== In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Souvenir De Tahaa Categories: Seafood Yield: 4 Servings ----------------------------OYSTERS AND BBREADING---------------------------- 20 md Oysters 1 tb Shallots, fresh, chopped 1 c Bread crumbs 1 tb Parsley, fresh, chopped 1 tb Mint, fresh, chopped 2 tb Flour 1 tb Thyme, fresh, chopped 3 lg Eggs 1 tb Marjoram, fresh, chopped 1 tb Butter 1 tb Oregano, fresh, chopped 1 tb Oil, olive --------------------------CREAM OF SHALLOOTS SAUCE-------------------------- 8 oz Wine, white, dry Salt (to taste) 2 oz Juice, lemon Pepper (to taste) 4 oz Cream, heavy Oyster juice, from the 4 oz Butter -- shucked oysters 4 tb Shallots, chopped ----------------------------------ASSEMBLLY---------------------------------- 4 Shells, oyster, halves 2 Limes, halved 4 Parsley, sprigs 1 tb Chives, chopped Oysters and Breading: ===================== Beat the eggs in a bowl and set aside. Add fresh herbs to the bread crumbs and set aside. Shuck oysters and save juice and shells. Place the oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture. Place oysters on a dry towel and put them in the refrigerator. Cream of Shallots Sauce: ======================== In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Assembly: ========= In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter sizzles. Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside. Remove and place the oysters on paper towels to soak up some of the fats. Warm serving plates. Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime. Arrange the oysters in circular pattern around the garnish. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mousseline of Frog Legs with Fresh Pasta Categories: Pasta, Seafood Yield: 4 Servings 7 tb Butter 4 oz Fish, filet of sole 2 lg Shallots, chopped 1 lg Egg 3 lb Frog legs 1/2 Lemon 14 oz Wine, white, dry 1 tb Oil, olive Salt 1/2 lb Pasta, fresh Pepper 1 bn Chives 3 c Cream, heavy Frog Leg Sauce: =============== In a saute pan, heat 2 tablespoons of butter. Saute the chopped shallots in butter until they're golden brown. Add 1 1/2 pounds of frog legs, white wine, salt and pepper. Cover and cook slowly for 10 minutes. Strain the liquids from the mixture back into the saute pan. Reserve the legs. Replace strained stock in saute pan, add 1 cup of cream and reduce by half. Set aside but keep warm. Frog Legs: ========== Debone the frog legs. Place the meat in a meat grinder or food processor with the filet of sole and grind thoroughly. Add egg, salt and pepper, and 1 cup of cream (adjust to consistency and taste.) Process the mousseline and reserve. Pasta: ====== Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside. Mousseline: =========== Butter four ramekins or molds. Put the mousseline into a pastry bag and squeeze it into the molds, leaving a hole in the center of each mold. Fill center with frog leg meat and top with mousseline. Tamp gently to remove trapped air bubbles. Place the molds onto a pan or tray in which you've poured about an inch of water. On top of each mold, place a layer of buttered parchment, (butter side down), then a layer of foil. Bake for 15 minutes at 400 F. To Assemble: ============ To serve, saute pasta in 3 tablespoons of butter, adjust seasoning, then layer on serving plates. Remove mousseline from molds and place on pasta. Bring the sauce to a boil, and add heavy cream to adjust consistency if necessary. If sauce is too thick, thin with white wine. Add butter, lemon juice, salt and pepper. Pour sauce over mousseline and sprinkle with chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deep-Fried Lemon Chicken Categories: Poultry Yield: 2 Servings 1 Green bell pepper 1 lb Chicken breast, 1 Red bell pepper -boneless -----------------------------------BATTERR----------------------------------- 1/2 c Flour 1/2 t Baking powder, 1/4 c Cornstarch -double-acting 1/4 t Salt 1/2 t Vegetable oil -----------------------------------SAUCE------------------------------------ 1 Lemon 1 t Cornstarch 3 T Sugar 2 t Water 1/2 c Water Parsley sprigs Wash and seed the peppers. Cut each one into strips about 2 x 1/4 inches. Cut the boneless chicken breast into strips about 3 x 1/2 inches. Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth. Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second cup. This mixture will be used later to thicken the lemon sauce. Dip each piece of chicken in the batter and let the excess drip back into the bowl. Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened. To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the outside of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food. NOTES: * Crispy chunks of chicken in sweet lemon sauce. Yield: Serves 2-3. : Difficulty: With an electric deep fryer, easy; without one, moderate. : Time: 45 minutes. : Precision: Measure the batter ingredients. : Andy Tanenbaum : Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chinese Lemon Chicken Categories: Poultry, Chinese Yield: 6 Servings 2 tb 14-spice and herb blend 1/4 c Unsalted butter or 2 tb No-salt steak sauce -margarine, divided 3 tb Dry sherry 1/2 c Green onions, sliced (with 3 tb Sesame oil -tops) 2 Egg whites, lightly beaten 3 c Carrots, julienned 6 Boned and skinned chicken 1 tb Corn starch -breasts, halved 1 c Milk Vegetable oil for deep 3 tb Lemon juice -frying 3 c Cooked rice In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Parmesan-Crusted Lemon Chicken Categories: Poultry Yield: 6 Servings 6 Chicken breasts - halves, 1/2 c Parmesan -grated -boneless, skinless 2 ts Lemon peel- grated 5 tb Lemon juice - fresh 1/2 Stick butter - (4 2 Eggs -tablespoons) 1 1/4 c Breadcrumbs - dry Lemon wedges Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rosemary Lemon Chicken Categories: Poultry Yield: 4 Servings 4 lg Chicken Breasts 2 tb Honey 1/2 c Lemon Juice 2 tb Vegetable Oil 1 ts Grated Lemon Peel 2 tb Fresh Rosemary,, Chopped Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Breasts Categories: Poultry Yield: 6 Servings 1/2 c Fresh lemon juice 1 ts -dried tarragon 1/2 c Fresh orange juice 1/2 ts Salt 2 Garlic cloves; minced 1/4 ts Freshly ground pepper 1 tb Grated fresh ginger 6 Chicken breast halves 1 tb Chopped fresh tarragon; OR -- skinned and boned In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerator, turning occasionally, for 2-3 hours. Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the chicken from the marinade and pat dry; reserve the marinade. Arrange the chicken on the rack. Grill, turning two or three times and brushing with the reserved marinade, until the chicken is no longer pink in the middle, 15-20 minutes. Nutritional information per serving (6):117 calories, 15g protein, 4g fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg sodium Exchanges: 2 extra lean meats Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile Lemon Chicken Categories: Main dish, Poultry Yield: 4 Servings 4 8-Ounce Chicken Breasts 1/2 ts New Mexico Red Chile -Boneless and Skinless 1/2 ts Crushed Red Chile 1/3 c Lemon Juice 1/4 ts Black Pepper 1 ts Grated Lemon Zest 2 tb Sesame Oil 1/2 ts Minced Garlic 1 tb Honey 1/2 ts Paprika 1/8 ts Salt Wash the chicken in cold water, drain, pat dry and reserve. Mix together all other ingredients. Place the chicken in this marinade and coat well. Cover and marinate in the refrigerator for 3 to 4 hours. Grill or broil the chicken until it is tender but no longer pink inside, 3 to 5 minutes on each side. Serve immediately. Discard any remaining marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Asparagus Categories: Salads, Vegetables, Low fat, Poultry, Asparagus Yield: 4 Servings 4 Boneless chicken breasts 3/4 lb Fresh asparagus; trimmed 1 tb Fresh lemon juice 1 tb Olive oil 1 ts Salt; optional 2 ts Seasoned dry bread crumbs 1/2 ts Pepper; fresh ground 4 Slices low-fat turkey ham 1/2 ts Grated lemon zest 8 Lemon slices; for garnish In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes). Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm -----