Spring Salad With Tarragon Vinaigrette

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon whole grain mustard
• 1/4 teaspoon dried tarragon
• 1 pinch salt
• 1 pinch ground black pepper
• 1 garlic clove, crushed
• 1/2 bunch asparagus
• 2 large hard-boiled eggs
• 1 (5 ounce) bag mixed salad greens
• 20 cherry tomatoes
• 1 (4 ounce) can sardines, drained
• 12 olives

Recipe

• 1 whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. add garlic and set aside.
• 2 cook asparagus until tender crisp. this depends on the size of the asparagus. if you are using thin asparagus this should only take about 3 minutes.
• 3 slice eggs.
• 4 divide salad greens between 2 plates.
• 5 top with eggs, asparagus, tomatoes, sardines and olives.
• 6 remove the garlic from the dressing and drizzle over the salads.

Shark Ambotik/authentic Goan Spicy And Sour Seafood Cuisine

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 1/4 lbs shark fillets, cut into 2-inch cubes
• 7 -8 shallots, chopped lengthwise
• 10 kokum, petals
• 1/4 cup grated coconut
• 1 teaspoon coriander seed
• 1 1/2 teaspoons salt
• 1 tablespoon oil
• 1/2 of a medium sized onion, coarsely chopped
• 7 whole kashmiri red chilies
• 5 peppercorns
• 1 teaspoon cumin seed
• 4 -5 garlic cloves
• 1 inch piece ginger
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sugar
• 4 tablespoons vinegar

Recipe

• 1 marinade the shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
• 2 in the mean time, dry roast the grated coconut and coriander seeds until it turns a bright golden brown color, in a blender make a paste of the same with 2 tbsp of water. next add all the ingredients for the masala in a bowl, make a paste.
• 3 heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
• 4 next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
• 5 lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
• 6 serve hot with rice.

Spring Has Sprung Salmon With Asparagus

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 new potatoes, washed and thinly sliced
• 1 bunch asparagus, trimmed and cut into two inch pieces
• 2 tablespoons olive oil
• salt
• 4 (6 ounce) salmon fillets
• 4 tablespoons orange juice
• 1 teaspoon grated orange zest
• 2 teaspoons honey
• 2 teaspoons wine vinegar
• 1/2 chopped orange bell pepper
• fresh ground black pepper

Recipe

• 1 pre-heat the oven to 425 degrees.
• 2 in a skillet, toss the potatoes, asparagus, oil and salt.
• 3 place in the oven and roast for about 15 minutes.
• 4 meanwhile, in a single layer on a nonstick baking sheet or large ovenproof skillet, arrange the salmon in single layer.
• 5 sprinkle the salmon with the salt.
• 6 place the pan in the oven and roast for 10 minutes or until done.
• 7 in small bowl, stir together the orange juice, orange zest, honey, vinegar and orange bell pepper.
• 8 season with salt and pepper.
• 9 place salmon and vegetables on a plate and top the salmon with the relish.

Spiced Salmon With Sauteed Garlic Spinach

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 (5 1/2 ounce) salmon fillets, skinned
• 1 teaspoon freshly ground mace
• 1 teaspoon crushed black pepper
• 1 teaspoon flaked sea salt
• 1/2 lemon, juice of
• 1 ounce butter
• 2 garlic cloves, crushed
• 8 ounces baby spinach leaves
• 1/2 lemon, juice of
• 1 pinch of freshly grated nutmeg
• freshly ground salt and black pepper

Recipe

• 1 heat the butter in a large saucepan. once melted, add the garlic, then the spinach, stirring well.
• 2 mix in the lemon juice, season with the nutmeg, salt and freshly ground pepper. cover the pan and turn off the heat.
• 3 set aside for 5 minutes until the spinach is slightly wilted.
• 4 meanwhile, preheat the broiler. season the salmon fillets with the mace, black pepper and sea-salt.
• 5 place the salmon on the hot broiler and broil for 2 minutes, without moving.
• 6 turn the salmon fillets over and cook for a further 2 minutes, until a residue appears around the edge of the salmon. once this appears, remove the salmon and rest for 1 minute.
• 7 squeeze the lemon juice over the salmon just before serving. serve the salmon with the spinach.

Mini Crab Points

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/4 cup mayonnaise or 1/4 cup miracle whip
• 1 clove garlic, minced
• 1 (6 ounce) container lump crabmeat, drained and picked over
• 1/4 cup finely chopped celery
• 2 tablespoons diced red bell peppers
• 2 medium green onions, thinly sliced (2 tablespoons)
• 1/4 teaspoon seafood seasoning
• 4 slices whole wheat bread, toasted
• chopped fresh parsley

Recipe

• 1 in a bowl, mix mayonnaise and garlic; stir in crabmeat, celery, bell pepper, onions, and seafood seasoning; taste and adjust with additional seafood seasoning, salt, and pepper, if needed.
• 2 top toasted bread with crab mixture; cut diagonally into quarters.
• 3 sprinkle with parsley; serve.

Spring Salad With Watercress Dressing

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 20 ounces new potatoes, scrubbed
• 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about)
• 8 ounces fresh young asparagus
• 4 ounces shelled young peas (14 oz young peas in the pod,to give about)
• 1 (90 g) package prosciutto, sliced into ribbons
• 1 (125 g) bag mixed salad greens
• 4 ounces pecorino cheese, shaved
• 2 ounces watercress, roughly chopped
• 6 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 pinch sugar

Recipe

• 1 cook the potatoes in boiling salted water for 10-15 minutes until tender.
• 2 drain and halve when cool enough to handle; set aside.
• 3 blanch the shelled broad beans and the asparagus in boiling salted water for 2 to 3 minutes.
• 4 drain in a sieve and cool under running cold water.
• 5 drain again.
• 6 fish out the asparagus.
• 7 peel off the hard outer skins from the beans- (make a nick in the tops and pop the beans out) blanch the shelled peas in a seperate pan for 1 minute.
• 8 toss the asparagus, beans, peas, potatoes and prosciutto together.
• 9 for the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green.
• 10 season with salt and pepper.
• 11 to serve, toss the salad leaves with a spoonful or two of the dressing and arrange on plates.
• 12 pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Spring Rolls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/4 cup lime juice
• 1/4 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons minced fresh ginger
• 1 ounce uncooked rice sticks
• 1 lb peeled shredded carrot
• 1/4 cup cilantro leaf
• 3 tablespoons shredded fresh basil
• 1 cup shredded green leaf lettuce
• 1 teaspoon chopped garlic
• 1/4 cup chopped scallion
• 1/4 teaspoon crushed red pepper flakes
• 1 cup seeded chopped red bell pepper
• 16 cooked shelled de-veined shrimp
• 8 round rice paper sheets

Recipe

• 1 place the first 6 ingredients in a jar and shake.
• 2 cook rice sticks. combine with next 8 ingredients.
• 3 cut each shrimp in half.
• 4 soften rice sheets, one at a time.
• 5 place ½ cup filling and 4 slices shrimp and wrap. serve with sauce.

Spiced Sardines

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 8 fresh sardines (about 1 1/2 lbs)
• 1 teaspoon salt, to taste
• 3 -4 cloves garlic, peeled and coarsely chopped
• 1/2 lemon, juice of
• 1/2 teaspoon ground turmeric
• 1/2-1 teaspoon red chili powder
• 6 tablespoons all-purpose flour
• 4 tablespoons vegetable oil

Recipe

• 1 scale and clean the fish (or have your fish-monger do this bit for you).
• 2 wash gently in cold water.
• 3 pat dry with absorbent paper.
• 4 add the salt to the garlic and crush to a smooth paste.
• 5 mix the garlic paste, lemon juice, turmeric and chilli powder together in a small bowl.
• 6 put the fish in a wide, shallow bowl and pour the marinade over.
• 7 spread it over the fish, cover and refrigerate for 2-4 hours.
• 8 heat the oil over a medium heat.
• 9 dip each fish in the flour and coat it thoroughly.
• 10 fry until golden brown on both sides (2-3 minutes each side).
• 11 drain on absorbent paper.

Spring Rolls (cha Gio)

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 1/2 ounces rice noodles
• 1 egg
• 1 lb ground lamb
• 3 carrots, peeled and shredded
• 1 small onion
• 2 tablespoons fish sauce
• 1/2 teaspoon pepper
• 1/4 cup chopped scallion
• 1 lb spring roll wrappers, lumpia thawed (spring roll wrappers about 25)
• 1/2 cup vegetable oil
• 1 extra egg

Recipe

• 1 soak noodles in hot water and let soften. drain well and cut into 2" lengths and set aside. in large bowl beat eggs well add noodles, lamb, carrots, onion, fish sauce, pepper and scallions, mix well. place wrapper on flat surface and add large spoonfull of mix and roll up once tuck in sides and roll up the rest of way. (sometimes helpfull to take an extra egg and beat and use to seal the edge of wraper.) in large skillet or wok heat oil over medium heat for 1 minute put spring roll into oil and fry 8-10 min or until golden brown. if using a deep fryer heat oil to about 350 and fry for 2-3 minute if doing a large amount of spring rolls keep donw spring rolls in oven a@ 200 degrees while frying the rest. most like served with soy sauce.

Our Thanksgiving Treat Baked Crab Rangoon

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 12
• 1 (6 ounce) can crabmeat, drained, flaked (may substitute for artificial crab meat)
• 4 ounces cream cheese
• 1/4 cup green onion
• 1/4 cup mayonnaise
• 12 wonton wrappers
• paprika (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 mix crab meat, cream cheese, onions and mayo.
• 3 spray 12 medium muffin cups with cooking spray.
• 4 gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
• 5 fill evenly with crab meat mixture.
• 6 sprinkle with paprika.
• 7 bake 18 to 20 minute or until edges are golden brown and filling is heated through.
• 8 serve warm.
• 9 garnish with chopped green onions, if desired.

Poached Scallops With Capers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh scallops, washed
• 1 1/2 cups water
• 1 stalk celery, diced
• 1 carrot, pared sliced
• 1/4 teaspoon fennel seed
• 1 sprig fresh tarragon
• 1/2 cup dry wine
• 3 tablespoons butter
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons fresh dill
• 2 tablespoons capers
• lemon juice
• 1 pinch cayenne pepper
• salt, to taste
• black pepper, to taste

Recipe

• 1 place scallops, water, celery, carrots, lemon juice, fennel seed, tarragon, cayenne pepper and black pepper in saute pan.
• 2 pour in wine and cover with sheet of waxed paper, bring to a boil over medium heat. as soon as liquid starts to boil, remove pan from heat and let stand 2 minutes.
• 3 use slotted spoon to remove scallops, set aside in a bowl.
• 4 return saute pan to stove over high heat. bring to a boil and cook for 3 minutes. season well, then pour sauce through sieve into bowl.
• 5 pour half of strained liquid into saute pan over low heat.
• 6 mix butter with flour, incorporate into cooking liquid, stirring constantly with whisk. sauce will thicken.
• 7 add dill and capers. place scallops in sauce and warm it up a few minutes over low heat.
• 8 serve over pasta.

Spring Shrimp Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can pineapple chunks in juice or 1 (8 ounce) can pineapple chunks in juice
• 3 tablespoons oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 4 cups mixed salad greens, torn
• 1 (15 ounce) can young sweet peas, drained
• 1/2 cup carrot, shredded
• 8 ounces shrimp, cooked and peeled

Recipe

• 1 drain pineapple, reserving 1/4 cup juice. combine reserved juice, oil, honey and lemon juice in small bowl.
• 2 combine salad greens, peas, pineapple, carrot and shrimp in large bowl. stir dressing; pour over salad. toss gently to coat.

Our Favorite Tuna Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 3 (195 g) cans tuna
• 3 eggs, hard boiled
• 1 stalk celery, sliced
• 1 onion, chopped
• 1 tart apple, chopped
• 1 bunch green seedless grape, halved
• pepper
• mayonnaise

Recipe

• 1 combine everything leaving the grapes for last.
• 2 refrigerate for at least 2 hours that the flavors can develop.
• 3 great served with salad and potato/ taco chips.

Skewered Scallops With A Spicy Rub

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1/4 teaspoon paprika
• 10 digby scallops
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• salt

Recipe

• 1 combine the herbs and spices in a small bowl.
• 2 place the scallops on a side plate.
• 3 add the olive oil and lime juice and turn scallops to coat.
• 4 sprinkle one side of the scallops with the spice/herb mix.
• 5 turn over and sprinkle the other side.
• 6 cover and marinate 30 minutes in the fridge.
• 7 preheat grill to medium-high.
• 8 thread scallops on skewers; season with salt.
• 9 lightly oil grill and cook skewers 2 to 3 minutes per side, or until just cooked through.

Poisson Cru Or E'ia Ota (tahitian Lime-marinated Tuna)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
• 1/2 cup lime juice
• 1/4 cup coconut milk
• 1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
• 1 tomato, seeded and diced
• 3 -4 green onions, chopped
• sea salt
• fresh ground pepper

Recipe

• 1 mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
• 2 drain excess liquid and adjust seasoning. garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
• 3 notes: make sure to use very fresh, high-quality fish for this dish. such fish is often marked "sushi grade" in the market. use other fish — halibut, snapper, swordfish — if you like.
• 4 other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
• 5 sometimes a pinch of sugar is added to take the edge off the acidity.

Spiced Salmon Sticks

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g center cut salmon fillets, skinned
• 1 egg , lightly beaten
• 1 teaspoon dijon mustard
• 1 teaspoon chopped fresh thyme (or 1/2 tsp. dried thyme)
• 1 cup finely crushed corn flakes
• 2 teaspoons chili powder (or to taste)
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper

Recipe

• 1 cut salmon into 8 equal strips and set aside.
• 2 in a shallow dish, whisk together egg , mustard and thyme.
• 3 in another shallow dish, stir together cornflakes, chili powder, paprika and cayenne pepper.
• 4 dip salmon in egg letting excess drip off.
• 5 coat in cornflake mixture and place on a parchment lined baking sheet.
• 6 425 degree oven.
• 7 10 mins - or until golden and flakes when tested with a fork.

Lemon Pepper Grilled Scallops

Total Time: 3 mins Cook Time: 3 mins

Ingredients

• 1/2 cup diana original sauce
• 3 tablespoons lemon juice
• 2 teaspoons fresh dill, chopped
• 2 teaspoons fresh coarse ground black pepper
• 1 teaspoon lemon zest
• 1 1/2 lbs large scallops (u10 count)
• 3 tablespoons melted butter
• 1/2 teaspoon salt

Recipe

• 1 preheat grill to high. blend the bbq sauce with the lemon juice and dill. reserve.
• 2 toss the pepper with the lemon zest.
• 3 pat the scallops dry with paper towels. remove and discard the knob shaped muscle on the side of each scallop. brush each scallop with butter and sprinkle evenly with salt. place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs.
• 4 brush each scallop all over with the reserved bbq sauce mixture. sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.

Our Town Clam Chowder

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 2 cups peeled cubed, potatoes
• 2 cups diced onions
• 2 cups diced celery
• 1 cup butter or 1 cup margarine
• 1 cup all-purpose flour
• 6 cups milk
• 2 (8 ounce) bottles clam juice
• 2 (6 1/2 ounce) cans chopped clams, undrained
• 2 cups diced green peppers
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon powdered thyme

Recipe

• 1 steam potatoes for 12 minutes.
• 2 saute onion and celery in butter in large dutch oven for 10 minutes or until tender.
• 3 stir in flour until smooth.
• 4 combine milk and clam juice in a saucepan and bring to a boil.
• 5 add to flour mixture, stirring constantly until smooth, about 10 minutes.
• 6 add remaining ingredients.
• 7 gently fold in potatoes.
• 8 simmer over low heat for 30 minutes.

Spiced Salmon With Shiitake Mushroom Relish

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons fresh lemon juice
• 4 salmon fillets
• 1 tablespoon brown sugar
• 1 teaspoon cocoa powder
• 3 teaspoons chili powder
• 2 teaspoons grated fresh lemon rind
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 lb fresh shiitake mushrooms or 1/2 lb oyster mushroom, sliced
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 2 chili peppers or 2 jalapeno peppers, finely chopped (and de-seeded if you want a milder dish)
• 4 small tomatoes, preferrably vine-ripened,chopped and seeded
• 1 medium red onion, finely chopped
• 3 cloves minced garlic
• 1/4 cup fresh herb, finely chopped (i use a parsley, sage, rosemary and thyme mixture but you can adjust to your tastes and what you hav)
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh lemon juice

Recipe

• 1 preheat oven to 400 degrees f.
• 2 combine brown sugar, cocoa powder, cinnamon, chili powder, lemon rind, cumin and salt in a bowl.
• 3 splash a bit of lemon juice over each piece of fish and then rub the spice mixture all over the fish.
• 4 place in a dish and bake for 15 minutes or until fish flakes easily when tested with a fork.
• 5 while that's cooking you can make the relish.
• 6 in a bowl, toss the mushrooms, tomatoes, chili peppers, garlic, onion, salt and pepper with 2 tablespoons of the oil and a sprinkle of salt and pepper.
• 7 heat the remaining oil in a small pan and fry the mushroom mixture for about five minutes or until cooked through and the tomatoes have softened.
• 8 put in a bowl, draining off any excess juices, and add the herbs, vinegar and lemon juice to the mushroom mixture.
• 9 season to taste with salt and pepper, before serving alongside the salmon with some basmati rice.

Spiced Snapper With Pecan Crust

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup pecan halves
• 1/2 cup fresh breadcrumb
• 1 small jalapeno pepper, seeded and coarsely chopped
• 1 tablespoon packed light brown sugar
• 1 tablespoon grated fresh ginger
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 4 red snapper fillets, skin on (6 to 8 ounces each)
• 4 teaspoons vegetable oil
• 1/2 lime
• 3 green onions, finely chopped

Recipe

• 1 heat oven to 350 degrees.
• 2 oil a rimmed baking sheet.
• 3 in food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt and allspice.
• 4 pulse briefly just until mixture is coarsely chopped though well combined.
• 5 rinse the fish and thoroughly pat it dry.
• 6 spread pecan mixture on a large plate.
• 7 press the flesh side of each fillet into mixture to coat completely with a thick crust.
• 8 heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat.
• 9 add two fillets, crust sides down, and cook just until lightly browned, about 5 minutes.
• 10 with a large spatula, remove fillets to baking sheet, turning over to place them skin side down.
• 11 repeat with remaining oil and fillets.
• 12 place fillets in oven and cook until the flesh is just cooked through, about 5 minutes.
• 13 transfer to serving plates, sprinkle with juice of lime and top with green onion.
• 14 freeze pecan meal.
• 15 put pecan meal in oven, warm 300 degrees, 10 to 15 minutes.
• 16 can store meal up to two years.

Crisp Batter For Deep Frying Fish Etc.

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2/3 cup cornstarch
• 1 teaspoon vinegar
• 1/3 cup flour
• 1 teaspoon baking powder
• water

Recipe

• 1 combine the cornstarch, vinegar & flour.
• 2 add just enough water to make a thick batter.
• 3 add baking powder to the batter.
• 4 stir to mix--do not beat.

Stuffed Baked Trout

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 green onions, sliced
• 1 green pepper, chopped
• 1/4 cup butter
• 1 cup soft breadcrumbs
• 1/4 cup sniped fresh parsley
• 1 teaspoon lemon juice
• 1/4 teaspoon dried basil
• 4 (8 ounce) whole trout
• salt

Recipe

• 1 cook and stir onions and pepper in butter until tender.
• 2 removed from heat and add gread crumbs, parsley, lemon juice and basil.
• 3 rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• 4 place fish in baking dish
• 5 cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• 6 garnish with cherry tomatoes and parsley if desired.

Hhhhhot Crab Dip!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 16 ounces philadelphia cream cheese, softened
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped spring onion
• 2 tablespoons dry wine
• 2 teaspoons horseradish sauce
• 1/4 teaspoon hot pepper sauce (eg. tabasco)

Recipe

• 1 mix all the ingredients together until well blended.
• 2 spoon the mixture into a quiche dish or pie plate.
• 3 bake at 350'f for about 30 minutes or until lightly browned.

Spring Thyme Salmon

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup orange juice
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground mustard
• 1 garlic clove, finely minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 lb salmon fillet

Recipe

• 1 mix the orange juice, oil, thyme, mustard, garlic, salt and pepper in a small bowl.
• 2 place the salmon in a large resealable bag or glass dish.
• 3 add the marinade and turn to coat well.
• 4 refrigerate for 20 minutes, turning occasionally.
• 5 remove the salmon from the marinade.
• 6 discard any remaining marinade.
• 7 broil 10 minutes or until the fish flakes easily.

Spiced Salmon With Mustard Sauce

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 teaspoons whole grain mustard
• 1 teaspoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 (6 ounce) salmon fillets

Recipe

• 1 preheat broiler.
• 2 combine all ingredients except the salmon in a small bowl, stirring well with a fork.
• 3 rub mustard mixture evenly over each fillet.
• 4 place fillets, skin side down, on a jellyroll pan coated with cooking spray.
• 5 broil 8 minutes or until fish flakes easily when tested with a fork.

Garden Of Good And Evil Peach Vidalia Barbecue Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 4 large peaches, ripe
• 1 large vidalia onion, chopped finely
• 1 tablespoon chipotle chile in adobo, minced
• 1/4 cup lemon juice
• 1/2 cup bourbon
• 1/3 cup honey
• 1/4 teaspoon dry mustard
• 1/2 teaspoon sea salt

Recipe

• 1 bring large pot of water to a boil.
• 2 cut an "x" in the bottom of the peaches and add to boiling water for 15 seconds. transfer peaches to bowl of ice water until cool. slip skins off and chop peaches finely.
• 3 add all ingredients to medium saucepan and bring to a slow boil over medium-high heat, stirring frequently.
• 4 turn heat down to low and simmer until slightly thickened, approximately 20 minutes. stir occasionally.
• 5 use as a barbecue mop sauce for last 15 minutes of grilling chicken, ribs, or fish.

Spiced Shrimp Butter

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 lb butter
• 1/2 lb pre- cooked shrimp, shelled and devained
• 1 teaspoon tomato paste
• 1 garlic clove, chopped
• 1 teaspoon salt
• 2 tablespoons shallots, chopped
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1/4 lemon, juice of

Recipe

• 1 cream the butter in a small bowl with an electric mixer. transfer to a blender or food processor. add remaining ingredients and blend well.
• 2 place butter in plastic wrap and form into a log shape or place in a ramekin and cover tightly. store in the refrigerator.

Shanghai Noodles & Bok Choy In Red Curry Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces shanghai noodles (or udon noddles)
• 1/3 cup cashews
• 1 -2 tablespoon red curry paste
• 2 teaspoons vegetable oil
• 2 garlic cloves (minced)
• 1 (19 ounce) can coconut milk
• 1/2 water (omit if using lite coconut milk)
• 1 lime (zested & juiced)
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce (omit for vegetarian)
• 2 bunches bok choy (chopped)
• 1 cup carrot (julienned)
• 8 basil leaves (fresh & torn)

Recipe

• 1 cook noodles as per package.
• 2 toast cashews.
• 3 in pan add red curry paste, oil and garlic and saute for 2 minutes.
• 4 stir in coconut milk, water if using, and carrots & simmer 5 minutes.
• 5 add juice, zest, sugar, fish sauce if using and cook 5 minutes.
• 6 add bok choy and simmer 2 minutes just until bok choy is still crispy.
• 7 divide noodles into bowls.
• 8 add coconut milk mixture.
• 9 spoon sauce over noodles .
• 10 garnish with basil and cashews.
• 11 enjoy!

Pok Pok Wings (vietnamese Fish Sauce Wings)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1/4 cup fish sauce
• 1/4 cup superfine sugar
• 8 garlic cloves, 5 crushed and 3 minced
• 1 1/2 lbs chicken wings
• 2 tablespoons vegetable oil, plus more for frying
• 1/3 cup cornstarch
• 1 tablespoon cilantro, chopped
• 1 tablespoon mint, chopped

Recipe

• 1 in a bowl, whisk the fish sauce, sugar and crushed garlic. add the wings and toss to coat. refrigerate for 3 hours, tossing the wings occasionally.
• 2 heat the 2 tablespoons of oil in a small skillet. add the minced garlic; cook over moderate heat until golden, 3 minutes. drain on paper towels.
• 3 in a large pot, heat 2 inches of oil to 350°. pat the wings dry on paper towels; reserve the marinade. put the cornstarch in a shallow bowl, add the wings and turn to coat. fry the wings in batches until golden and cooked through, about 10 minutes. drain on paper towels and transfer to a bowl.
• 4 in a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. strain over the wings and toss. top with the cilantro, mint and fried garlic and serve immediately.

No Bake Orange Cheesecake With Toasted Almonds

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 7 ounces butter cookies, to make 1 1/2 cups crumbs about 32 round, thin flower shaped cookies
• 1 cup fisher® sliced almonds, toasted, divided
• 1/2 teaspoon cinnamon
• 1/4 cup melted unsalted butter
• 1 lb cream cheese, softened
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup store-bought orange juice
• 1 (14 ounce) can sweetened condensed milk
• 1 seedless navel orange

Recipe

• 1 crust: lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. finely chop 1/2 cup of the almonds, set aside. put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. press the crumbs in an even layer into the bottom of the pan. top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. refrigerate.
• 2 filling: sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. heat over low heat until gelatin is melted, set aside. grate 1 teaspoons zest from the orange and set aside. beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. beat in condensed milk; scrape down the bowl after addition. when mixture is smooth, stir in melted gelatin and grated orange rind. spoon the filling over the crust, tapping the sides of the pan to even the filling out. refrigerate 2 hours or until set.
• 3 peel the rind from the rest of the orange, place it on a cutting board and slice it into 1/4-inch thick rounds. top the cake with the orange rounds and remaining 1/4 cup sliced almonds.

Spring Onion And Ricotta Fritters With Avocado Salsa

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 250 g ricotta cheese
• 1 large egg, lightly beaten
• 6 tablespoons self-raising flour
• 6 tablespoons milk
• 1 bunch spring onion, finely sliced
• 2 tablespoons fresh coriander, chopped
• sunflower oil, for shallow frying
• salt & freshly ground black pepper
• 1 cup creme fraiche, to serve
• 2 ripe ripe but not soft avocados
• 1 small red onion, diced
• 1 lime, juice and zest of, grated
• 1/2-1 red chile, seeded and finely chopped, to taste
• 225 g tomatoes, peeled, seeded and diced
• 2 -3 tablespoons mixed fresh mint, and coriander
• 1 pinch caster sugar
• 1 -2 teaspoon thai fish sauce (nam pla)
• fresh coriander sprig
• lime wedge

Recipe

• 1 the salsa: peel, stone and dice the avocados. place in a bowl with the red onion, lime rind and juice. add chilli, to taste (or sweet red pepper if you don’t like spicy food), the tomatoes, mint and coriander. season with salt, freshly ground black pepper, sugar and thai fish sauce (omit this if you don’t like spicy food). mix well and set aside for 30 minutes.
• 2 the fritters: beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. then beat in the spring onions and coriander and season with salt and freshly ground black pepper. heat the oil in a non-stick pan over a medium heat. add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3â€? across) and lightly sauté for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
• 3 serving: taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. serve the fritters with the salsa and dollops of crème fraiche. garnish with coriander sprigs and lime wedges.

Spring Vegetable Risotto With Shrimp

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 32 ounces chicken broth
• 1 1/4 cups water
• 1/2 cup dry wine
• 8 ounces asparagus, cut into 1 inch pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 2 cups arborio rice
• 1 lb shelled and deveined shrimp
• 1 cup frozen peas
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• salt
• pepper

Recipe

• 1 in a 2 quart saucepan, heat broth, water and wine to boiling on high. when boiling, add asparagus and cook 2 minutes. with slotted spoon, remove asparagus to small bowl; set aside.
• 2 meanwhile, in microwave safe 4 quart bowl or casserole, combine oil, onion, and carrot. cook uncovered in microwave on high for 3 minutes or until vegetables begin to soften. add rice and stir to coat with oil; cook, uncovered on high 1 minute.
• 3 stir hot broth mixture into rice mixture. cover bowl with vented plastic wrap, and cook in microwave on medium 15 minutes or until most of liquid is absorbed and rice is tender but firm, stirring halfway through cooking.
• 4 add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on high 3-4 minutes longer or just until shrimp lose their pink color throughout. do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.
• 5 stir in lemon juice, parsley and 1/4 teaspoon each of salt and pepper.

Roast Skate With Malted, Caramelized Garlic Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 skate, wings
• 5 tablespoons olive oil
• 4 garlic cloves (2 tsp minced)
• 3 tablespoons malt vinegar
• 1 pinch of sweet smoked spanish paprika or 1 pinch plain paprika
• sea salt
• black pepper

Recipe

• 1 preheat the oven to 425°f.
• 2 to make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
• 3 add the vinegar and a pinch of paprika.
• 4 bring to the boil and reduce by half.
• 5 season well with salt & pepper and remove from heat.
• 6 drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (i like to use cast iron).
• 7 season the skate with salt & pepper on both sides.
• 8 turn off the heat and slide in the skate, being careful of oil splatter.
• 9 put the skate into the oven for about 10 minutes or until cooked through.
• 10 remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
• 11 note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.

Mini Crab Cakes With Lemon-dill Aioli

Total Time: 30 mins Preparation Time: 16 mins Cook Time: 14 mins

Ingredients

• Servings: 40
• 3/4 cup mayonnaise
• 2 teaspoons finely shredded lemon peel
• 4 teaspoons lemon juice
• 1 tablespoon fresh dill weed, minced
• 3 -4 garlic cloves, minced or pressed
• 1/3 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 large brown egg
• 1/8 teaspoon cayenne
• 3 cups fresh breadcrumbs
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 4 (6 ounce) cans crabmeat, well drained

Recipe

• 1 1. for aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. mix well, cover, and refrigerate until crab cakes are ready.
• 2 2. for crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. gently stir in crabmeat.
• 3 3. place remaining 2 cups bread crumbs in a shallow dish. shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4 4. place apart in two oiled 12- by- 17-in. rimmed baking pans. bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. serve hot with aioli.

Spring Mackerel With Sour Grapes And Saffron Salsa

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 4 mackerel, fresh, gutted, the more subcutaneous fat the better
• 2 teaspoons salt, as needed
• 1/4 cup cornmeal
• 3 tablespoons frying oil (traditional is lamb lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
• 1 onion, mild, chopped
• 2 garlic cloves, skinned and chopped
• 1 red pepper, seeded and chopped
• 2 tablespoons wine vinegar
• 1/4 teaspoon salt, to taste
• 1/2 teaspoon saffron thread
• 1/4 cup olive oil
• 1 tablespoon grapes, cut in half and seeded, immature (green)

Recipe

• 1 first make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
• 2 dry roast the saffron threads until they barely darken (don't let them burn).
• 3 crush the saffron and add it to the marinating salsa in the bowl.
• 4 mix in the olive oil and the grapes.
• 5 now for the fish -- rinse and clean the fish.
• 6 salt both sides and the cavity.
• 7 dredge through the cornmeal, making sure to get a thorough coating.
• 8 heat up 1-2 tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
• 9 plate the fish, with the salsa along the side or passed separately.

Hot Or Cold Onion & Clam Dip

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces cream cheese (softened)
• 2 tablespoons mayonnaise (heaping)
• 1 (10 ounce) can baby clams
• 0.333 (8 1/16 ounce) envelope onion soup mix
• 4 ounces chicken wing sauce (mild)
• 2 -3 dashes hot sauce
• 2 -3 dashes worcestershire sauce
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat 400.
• 2 mix all ingredients well.
• 3 place in shallow oven dish.
• 4 i like to top with more parmesan & paprika.
• 5 bake uncovered for 20 minutes.

Low Fat Pesto Sauce

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2/3 cup chicken broth or 2/3 cup vegetable stock
• 2 garlic cloves
• 1 cup fresh basil
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons pine nuts

Recipe

• 1 combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). allow to cool.
• 2 chop basil in food processor. add cooled stock, parmesan cheese and pine nuts. whirl until everything is finely chopped and blended.
• 3 meanwhile, cook pasta of your choice. toss sauce with pasta. serve with additional parmesan cheese if desired. use as a topping for fish, chicken or potatoes also. makes 4 servings.

Spiced Salmon

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 teaspoon five-spice powder
• 1 teaspoon chili, tajin
• 1 teaspoon dried lemon grass
• 1 teaspoon sesame seeds
• 2 tablespoons olive oil
• 2 salmon fillets
• 2 tablespoons thai sweet chili sauce

Recipe

• 1 rub the spices into the salmon fillets.
• 2 in a medium frying pan heat the oil.add salmon.
• 3 cook 2 or 3 minutes on each side. . the salmon needs to be seared.
• 4 serve with coconut rice ( coconut rice coconut rice ) and decorate with some sweet thai chili sauce.

Poisson Cru

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup chopped raw fish (usually tuna)
• 1/4 cup julienned carrot
• 1/2 cup julienned cucumber
• 1/2 cup chopped tomato
• 1/2 cup coconut milk
• 1 lime, juice of

Recipe

• 1 combine all ingredients except coconut milk and lime.
• 2 pour enough coconut milk over to get the salad wet, but don't let it swim in liquid.
• 3 squeeze a good amount of lime juice over it and toss.
• 4 note: it tastes just as good after a night in the fridge.
• 5 serve it with dinner, then take the rest to work for lunch the next day.

Soufflé Sandwich With Crabmeat

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 16 slices buttered bread, with
• butter
• 8 slices swiss cheese (bread sized)
• 5 eggs
• 3 cups milk
• 2 teaspoons salt
• 6 ounces crab meat, shredded (1 can, fairly expensive so there are chunks)
• parmesan cheese

Recipe

• 1 butter a large shallow baking dish.
• 2 in it place half the buttered bread slices (crusts removed).
• 3 lay cheese slices on bread and sprinkle crabmeat on cheese.
• 4 beat together eggs, milk, salt in mixer bowel while you lay remaining 8 slices of bread (crusts removed) on top of crabmeat.
• 5 pour beaten egg mixture over all.
• 6 top with parmesan cheese generously.
• 7 cover and referigerate overnight (at least 8 hours).
• 8 bake uncovered 1 hour at 325 degrees.
• 9 cut carefully and remove with spatula to serve.

Pasta With Salmon And Dill

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup cream or 1/2 cup additional milk
• 2 teaspoons prepared mustard
• 2 teaspoons chopped fresh dill, divided
• 3 green onions, chopped
• 1 tablespoon lemon juice
• 1/2 cup frozen peas
• 2 (7 1/2 ounce) cans salmon, drained and broken into chunks
• salt and pepper, to taste
• 3/4 lb fettuccine pasta

Recipe

• 1 bring a large pot of water to a boil.
• 2 melt butter in a saucepan.
• 3 stir in flour.
• 4 cook 2 minutes on gentle heat.
• 5 whisk in milk, and bring to a boil.
• 6 reduce heat and cook for 5 minutes.
• 7 stir in cream.
• 8 whisk in mustard, green onion,lemon juice,and half of the dill and salmon and cook for 1 minute.
• 9 meanwhile cook fettucine in boiling water.
• 10 when tender, drain well.
• 11 combine sauce with noodles.
• 12 garnish with remaining dill.

Poached Salmon

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces salmon
• 1 cup water
• 1 pinch salt

Recipe

• 1 add salmon to water.
• 2 boil.
• 3 turn off heat.

Spicy Avocado Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 avocados
• 1 onion
• 1 habanero pepper
• 5 ounces flounder fillets
• 1/2 cup pinto beans
• 1 tablespoon horseradish
• 2 tablespoons wasabi mustard
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper

Recipe

• 1 first, prepare the pinto beans according to the directions on the packaging. this may require an overnight soak. when cooking the beans, only cook them about halfway. you can prepare the stock as they cook.
• 2 next, prepare the stock: fill a large pot with 6 cups of water, and bring to a low boil. coarsely chop onion, and add to pot. cut up 1 avocado into large pieces and add to pot. cut the top off of the habañero pepper, and add to pot. break flounder fillet into small pieces, and add to pot. whisk 1 tablespoons of wasabi mustard into the pot. add 1 tablespoons of horseradish to pot. finally, add the partially cooked pinto beans to the pot. now, let the whole mixture simmer for about 1 hour.
• 3 while the stock simmers, you can prepare the base: cut up the 2 remaining avocados and place in a blender. add another 1 tablespoons of wasabi mustard to the blender, along with 1/4 cup of water. scoop out the other avocado and the habañero pepper from the stock pot, and add to the blender. blend these ingredients until they are fully puréed. you may need to add another 1/4 cup of water.
• 4 now, strain the stock through a colander to remove the onion, fish pieces, and beans, but keep the strained liquid. that is your stock. you can discard the onions, fish, and beans, or use them in another dish. i added them to some whole grain rice for a healthy, fiber-rich side dish.
• 5 pour the strained stock back into the large pot. put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. add salt and pepper to taste.
• 6 tip: if the soup is too thin, let it simmer for a while and it will reduce and get thicker. if the soup is too thick, you can add a bit of water.

Pasta With Spinach, Chickpeas, Tuna, And Feta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups coarsely chopped spinach
• 250 g whole wheat pasta (i use wholemeal spirals)
• 60 g feta cheese, crumbled (i prefer goat or sheep feta)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• salt and pepper, to taste
• 1 (400 g) can chickpeas, rinsed and drained
• 2 garlic cloves, crushed
• 1 (280 g) can tuna in water, drained

Recipe

• 1 cook pasta according to instructions.
• 2 place washed and chopped spinach in a strainer, strain hot pasta over spinach.
• 3 combine all other ingredients in a large serving bowl, stirring to combine.
• 4 pour pasta and spinach into bowl, mix thoroughly.

Marcia's Favorite Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 (6 1/2 ounce) cans clams (chopped or minced, in juice)
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 4 russet potatoes, peeled and very thinly sliced
• 6 slices cooked bacon, fried crisp and crumbled (reserve the fat)
• 2 cups water, boiling
• 3 cups half-and-half
• 1/2 teaspoon dried thyme

Recipe

• 1 strain the clams, reserving the liquid. set aside. (again, feel free to use three or four cans; if you do, and you like a thicker chowder, only use liquid from two of the cans.).
• 2 saute the onion in bacon grease until lightly browned. set crumbled bacon and onion aside.
• 3 simmer potatoes and carrots in boiling water until tender and potatoes fall apart (could be 10-15 minutes, depending on how high your heat is).
• 4 add reserved clam liquid (but not clams), bacon, onion, and salt and pepper to taste. simmer for another five minutes or so.
• 5 add half-and-half. bring to a boil, then reduce heat to low.
• 6 add canned clams and heat through.
• 7 add thyme and, if necessary, additional salt and pepper.
• 8 serve immediately, with good french bread (try a clear flour baguette if you live in the boston area).

Pasta With Smoked Salmon Cream Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 3 ounces pasta, shapes
• 1 teaspoon olive oil
• 1 scallion, trimmed, washed and finely sliced
• 2 ounces smoked salmon, chopped
• 4 -5 tablespoons heavy cream
• 1/2 lime, juice of, only
• fresh ground black pepper

Recipe

• 1 cook the pasta in a pan of lightly salted boiling water according to the packet instructions and drain. meanwhile, heat the oil and fry the scallion until softened.
• 2 stir in the chopped salmon and heavy cream and heat until beginning to bubble. add the lime juice, bring the mixture to the boil and simmer for 1 - 2 mins, stirring.
• 3 stir in the cooked pasta, season with pepper and serve.

Rujak Indonesian Fruit Salad & Tangy Peanut Citrus Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 green chilies, cut into thin circles (use the tiny green chilie peppers- seeded for milder taste)
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon (or lime juice)
• 2 tablespoons fish sauce
• 1/2 cup toasted peanuts
• 1 grapefruit, peeled and sectioned
• 2 small oranges, sectioned
• 2 underripe pears, thinly sliced
• 1 large underripe mango, thinly sliced
• 2 tart apples, thinly sliced
• 12 ounces red grapes, halved

Recipe

• 1 mix all ingredients together in a large bowl, and serve immediately.

Sautéed Squid And Merguez With Rocket Salad

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 100 g dried garbanzo beans, soaked overnight
• 300 g prepared medium-sized squid
• 8 cherry tomatoes, quartered
• 2 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1 medium-hot red chili pepper, seeded and thinly sliced across
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh coriander
• 50 g merguez spicy sausage
• 300 g rocket
• salt
• fresh coarse ground black pepper

Recipe

• 1 drain the soaked chickpeas, put them into a pan and cover with fresh cold water. bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. drain and leave to cool.
• 2 cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. then cut each pouch lengthways in half, then across into 7.5-cm pieces.
• 3 stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.
• 4 heat 1 tablespoon of the remaining olive oil in a large frying pan over a high heat. add half the squid pieces, scored side facing upwards first (this will make them curl attractively), and half the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. season with salt and pepper and remove from the pan. repeat with the remaining tablespoon of olive oil and the rest of the squid.
• 5 place the merguez in a lightly oiled frying pan. prick the merguez & cook - covered - over a medium heat for 10 minutes. slice into 1cm rounds.
• 6 return all the squid to the pan with the merguez and toss together over a high heat for a further minute.
• 7 briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. top with the sautéed squid & merguez.
• 8 serve immediately with plenty of crusty bread.

Roast Goose From The Plaza Hotel

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 goose, 10-12 lbs
• 1 lb pitted soft prune
• 6 apples, peeled, cored and sliced
• 1 lemon, quartered
• 1/2 cup sherry wine
• 1 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 the goose should be drawn and ready for the pan.
• 2 remove the oil sac from the tail and any disfiguring pin feathers.
• 3 combine prines, apples, lemon, sherry, salt and pepper and use to stuff the goose.
• 4 close vent.
• 5 place the goose on a rack in a deep roasting pan.
• 6 roast in a slow oven, at 325 degrees, basting frequently with the pan juices/drippings or with wine, if desired. roast for about 3 to 3-1/2 hours, or until the goose is crisply browned and tender.
• 7 periodically scoop out accumulating fat from the roasting pan with a large spoon, reserving some.
• 8 let rest at least 20 minutes before carving and serving.
• 9 remove excess fat and bring to a boil. make gravy with a roux of cornstarch and cold water, being sure to scrape off any brown bits, stirring constantly.
• 10 wonderful served with a fine chestnut puree.
• 11 note: i like to baste the goose with a mixture of dry wine and goose fat drippings, preferably fish eye pinot grigio.

Skate Au Beurre Noire

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb skate
• 1 pint water
• 2 tablespoons vinegar
• 1 onion, chopped
• parsley
• bay leaf
• salt and pepper
• 2 tablespoons butter
• capers

Recipe

• 1 bring the water, 1 tbls vinegar, onion, bay leaf and fish to the boil.
• 2 then let it simmer for about 15 minute.
• 3 remove fish and drain off any liquid, then place on a dish.
• 4 melt some butter until dark brown. season the fish and add the parsley and capers.
• 5 pour the brown butter over the fish.
• 6 warm the rest of the vinegar (1tbls) and pour over the fish.

Spiced Shrimp Appetizer

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 cup butter
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic clove, chopped
• 1 lb shrimp, raw, shelled and deveined

Recipe

• 1 melt butter in large skillet; add spices and garlic and stir to combine for several minutes.
• 2 add shrimp and saute 3-5 minutes, until done and tender. shake pan to make sure all shrimp are coated with spiced butter.
• 3 serve hot on wooden toothpicks.

Plank Baked Rainbow Trout

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs rainbow trout, cleaned with head on
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
• 2 preheat the oven to 375 to degrees f.
• 3 brush the trout, inside and out with olive oil.
• 4 season inside and out with salt and pepper.
• 5 place the trout onto the planks belly down and open. wrap foil around both fish and plank.
• 6 place the planks in oven for approximately 15 to 20 minutes.
• 7 remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

Stuffed And Rolled Fish Fillets

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1/4 cup chopped onion
• 1/4 cup butter
• 4 cups breadcrumbs
• salt and pepper
• 1 teaspoon poultry seasoning
• 1 cup mayonnaise or 1 cup salad dressing, divided
• 1 lb fish fillet (such as halibut, cod, stc)

Recipe

• 1 set oven to 350 degrees.
• 2 grease 4 muffin tins or custard cups.
• 3 in a med frypan, saute onion in butter until tender, but not brown.
• 4 mix in bread crumbs and seasonings; blend in 1/2 cup mayo.
• 5 cut fish fillets in four uniform strips, about 1-1/2x8 inches.
• 6 spread each fillet with bread stuffing; roll up jelly roll fashion.
• 7 place in greased custard cups or muffin tins.
• 8 if using custard cups, place into a shallow pan.
• 9 bake for 20 minutes.
• 10 remove from oven; divide, and brush the remaining 1/2 cup mayo evenly over tops.
• 11 return to oven; bake for 20 minutes more.

Slam Dunk Crab Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup milk
• 1 (8 ounce) package flaked imitation crabmeat or 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 1/4 cup sliced green onion
• 1/4 cup chopped sweet red pepper
• 1 teaspoon curry powder
• 1/2 teaspoon garlic salt
• assorted cracker

Recipe

• 1 in a mixing bowl, beat cream cheese and milk until smooth.
• 2 stir in the crab, onions, red peppers, curry powder, and garlic salt.
• 3 refrigerate until serving.
• 4 serve with crackers.

Rouleau Imperial

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 1 lb ground lamb
• 2 cans crabmeat (drained)
• 1 medium onion (finely chopped)
• 3 scallions (finely chopped)
• 3 carrots (finely shredded)
• 2 whole eggs (beaten)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 cup unsalted peanuts (finely chopped)
• 50 egg roll wraps
• cooking oil

Recipe

• 1 in a large mixing bowl, combine lamb, crab, chopped onion, scallions, carrots, eggs, fish sauce and peanuts and mix thoroughly. for dipping sauce, combine sugar and vinegar.
• 2 heat the cooking oil.
• 3 place 1 tablespoon of mixture into the center of the skin.
• 4 fold over ends and form roll.
• 5 fry in oil, just until golden approximately 3 minutes.
• 6 drain.
• 7 serve warm.
• 8 makes approximately 50 imperial rolls.

Spinach, Shrimp & Feta With Fusilli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb large shrimp, peeled and deveined (about 20)
• 1 large lemon, halved
• salt & freshly ground black pepper
• 8 ounces dried fusilli or 8 ounces gemelli pasta or 8 ounces other twist pasta
• 1/4 cup olive oil, more for drizzling
• 1 large fresh thyme sprig
• 1/4 teaspoon hot red pepper flakes
• 4 garlic cloves, minced
• 1/2 cup dry wine
• 2/3 cup clam juice
• 2 bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
• 3/4 cup crumbled feta cheese
• 1/2 cup coarse toasted breadcrumb
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons snipped fresh chives

Recipe

• 1 put the cleaned shrimp in a small, nonreactive bowl.
• 2 squeeze the juice from one of the lemon halves onto the shrimp. sprinkle with a little salt and pepper and let marinate for 20 minute.
• 3 put a large pot of water on to boil; when it's at a rolling boil, add the pasta and cook according to package directions.
• 4 in a large skillet over medium heat, heat the olive oil.
• 5 add the thyme sprig and red pepper flakes. cook, stirring, for about 1 minute to flavor the oil.
• 6 add the shrimp and minced garlic, stirring briskly and cooking just until the shrimp turn color, about 30 seconds. with a slotted spoon, transfer the shrimp to a plate and reserve.
• 7 raise the heat to high; add the wine and clam juice. boil until the liquid is reduced to 1/2 cup, 2 to 4 minute remove the thyme sprig, stir in the spinach, and cover the skillet.
• 8 simmer until the spinach is just wilted, about 1 min., stirring once or twice.
• 9 add the boiled, drained pasta and the reserved shrimp to the skillet; stir to combine and let simmer over very low heat for 1 to 2 minute to finish the shrimp and let the flavors meld.
• 10 remove the pan from the heat and toss in the crumbled feta. squeeze the juice from the remaining lemon half over the pasta; season with salt and pepper.
• 11 mix the breadcrumbs with the tarragon, parsley, and chives, sprinkle the mixture over the pasta without tossing, and serve.

Sizzled Scallops By Daniel Boulud

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large scallops
• salt
• fresh ground pepper
• 3 tablespoons vegetable oil
• 2 large yukon gold potatoes, about 3/4 lb., peeled, cut into 1-inch cubes
• 6 large scallions, cut into 1-inch lengths
• 1 teaspoon rosemary, chopped
• 2 cups snow peas, about 6 oz., trimmed
• 2 tablespoons water

Recipe

• 1 season the scallops with salt and pepper.
• 2 in a very large skillet, heat the oit until shimmering. add the scallops to the skillet, evenly spaced apart.
• 3 add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. transfer the scallops to a plate.
• 4 season the potatoes with salt and pepper and turn them over. add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
• 5 add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. transfer the vegetables to plates.
• 6 add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
• 7 spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

Plank-grilled Scallops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb large scallop (about 16 large)
• 1 cedar plank, soaked for minimum of 1 hour (or other untreated wood plank)
• 1 tablespoon lime juice
• 1/4 cup wine
• 1 teaspoon rosemary (or other herbs as desired)

Recipe

• 1 soak wood plank in water or other juice/herb mixture for a minimum of an hour (or use my trick and pull a pre-soaked plank out of the freezer -- see my recipe!).
• 2 place thawed scallops in a bowl and toss with lime juice, wine and spice. let sit for 10 minutes.
• 3 light grill. when grill is ready, place wood plank on grill. after three minutes, flip plank. place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!).
• 4 remove scallops from grill and serve.
• 5 **remember - food will continue to cook on plank after removed from grill, so adjust time according to your food!**.
• 6 sometimes, i wrap scallops with proscuitto and hold proscuitto in place with partially stripped rosemary "toothpicks" for a different flavor -- yummy!

No Bake Strawberry Cheesecake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (250 g) packet plain sweet biscuits (i use arnotts nice biscuits)
• 125 g butter (melted)
• 250 g cream cheese
• 4 tablespoons icing sugar
• 300 ml cream (whipping cream)
• 1 3/4 cups water
• 2 tablespoons cornflour
• 1 cup sugar
• 1 (85 g) packet strawberry jelly crystals
• 1 (400 g) punnet strawberries

Recipe

• 1 for the base, crumb the biscuits using a food processor and add the melted butter.
• 2 reserving 1/3 cup press remaining mix into a 9x13 dish. i like to use a glass dish to show off the layers.
• 3 for the filling, beat cream cheese and sugar together.
• 4 whip the cream until soft peak stage and then fold into cream cheese mixture.
• 5 spread over the base and place in fridge to chill.
• 6 for the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
• 7 stir in the jelly crystals until all are dissolved.
• 8 chill until cold and starting to set.
• 9 slice strawberries and add to chilled jelly.
• 10 spoon over the filling as evenly as possible.
• 11 sprinkle the reserved 1/3 cup crumb mix over the top.
• 12 refrigerate until jelly has set and you are ready to serve.
• 13 cut into squares and remove carefully. i use a fish slice to do this.
• 14 serve with some whipped cream on the side or on top of each square if desired.

Mrs. Edison's Old Fashioned Recipe For Deviled Crab

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• 1/3 cup butter
• 1 teaspoon dried mustard
• 1 tablespoon flour
• 1 tablespoon worcestershire sauce
• 2 eggs
• 1/2 teaspoon salt
• 1/2 cup cream
• 2 cups crabmeat
• 1/2 cup celery (or little red peppers if desired)

Recipe

• 1 cream butter and add flour, mustard and blend together; then add everything else. put cream in last with the crab meat and be sure to blend them well before putting them in shells. sprinkle with buttered bread crumbs and bake in moderate oven until brown.

Planked Trout

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 small trout, boned
• 1 tablespoon olive oil
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon fresh herb, chopped

Recipe

• 1 soak two thick boards of cedar or wood plank of choice and soak them in cold water for at least 1 hour.
• 2 center fish on the boards. brush with oil; season with black and cayenne pepper, salt and herbs.
• 3 place them in a 350f oven and back for 20 minutes or the fish starts to flake in the thickest part. planks may also be broiled on a grill, place 6 to 7 inches from the heat source and cook for similar amount of time.

Gluten-free Beer Batter For Fish And Seafood

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 40 g besan flour, also known as chickpea flourr (1/3 cup)
• 40 g tapioca starch (1/4 cup)
• 100 g gluten-free all-purpose flour, use a ready purchased blended flour (1/2 cup)
• 40 g cornstarch, also known as maize cornflour in australia (1/3 cup)
• 1 egg
• 180 ml gluten-free beer (3/4 cup)

Recipe

• 1 sift all dry ingredients in a bowl. make a well in the centre.
• 2 in a seperate bowl, mix the eggwhite and the beer together.
• 3 add the liquid mix into the flour and mix until smooth. you may need to add in a little more beer if the mixture is too thick. allow this batter mixture to sit for one hour.
• 4 coat your fish or seafood in the batter and fry in hot oil until cooked through. drain and serve.